Last updated on Jun 11th, 2021 at 12:05 pm


  • 1 cup vegetable stock (low salt) or water – Ina Paarman is good
  • 1 cup fresh or frozen peas
  • ½ cup cooked brown rice
  • 1 tablespoon finely chopped fresh mint


  1. Bring the stock or water to the boil in a saucepan.
  2. Add the peas and simmer for five to six minutes until tender.
  3. Remove from heat, drain the peas and reserve the cooking water. Purée with the rice and mint.