March 31, 2010 § 2 Comments
I made this for dinner tonight. It’s dead simple and really easy and to be honest, it doesn’t look like much. But it is so tasty and will be devoured by all, you just trust me. I’m a big believer in getting back to basics and for me this recipe is that.
What you’ll need:
- 400g can tuna in Spring water
- 1 large carrot
- 1 corn cob
- 1/2 cup of peas
- 1 broccoli head
- 250ml pure cream
- 1 tbsp old English mustard
- Squeeze of lemon juice
- 1 tbsp rice bran oil
- Handful of parsley
- 2 cups of rice
How to make it:
- Firstly, cook the rice however you choose. I use my trusty rice cooker, so in it goes.
- Julienne the carrot and then chop the strips so they’re about .5cm thick/long.
- Cut the main stalk off the broccoli head, and then chop off the florets so you’re left with teeny tiny broccoli “trees”. Chop all the corn kernels off the cob.
- Whack all the veges including the peas into a medium sized saucepan with some rice bran oil on the base, about 1 tbsp.
- Season the vegetables and cook them for about 3 minutes on a med/high heat stirring often,
- Pour the cream on top of the vegetables and add the mustard and lemon juice, stir to combine.
- Turn the heat down to medium and simmer for about 15 minutes or until the vegetables are cooked through.
- Drain the tuna, and add to the saucepan and mix through until it’s heated through and set aside.
- Serve on top of the cooked rice and garnish with parsley, if you wish.
This recipe serves 4. The sauce freezes well.
It is sooooo. gooood. Please, give it a go!