INGREDIENTS
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olive oil
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½ bunch spring onions, chopped (including green bits)
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1 large courgette, diced
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3 tbsp basmati rice
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750ml vegetable or chicken stock
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100g (fresh or frozen) peas
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100g green beans, chopped into 2cm pieces
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basil, parsley or mint a handful of one or a mix, chopped
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½ lemon, zested
METHOD
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STEP 1Heat 1 tbsp olive oil in a pan. Add the spring onions and courgette, then cook for 3–4 minutes until softened. Add the rice and stock, and cook for 5 minutes, then add the peas and beans, and simmer until the rice is tender. Season, then stir in the herbs and lemon to serve.
