Creamy, Beany, Thai Green Rice (serves 4)

I’m really into one pot dishes at the moment - I think I’m getting lazy… or old.  Anyway, I couldn’t think of anything that already existed to describe what i really fancied for dinner this evening, so i just got everything out of the cupboard that I fancied - rice, broccoli, soya beans and coconut milk, then decided thai green curry paste would work as the flavour.  Boom.  A new dish is born.  Its really creamy and risotto like, but with chunky crunchy veg to remind you that you aren’t an OAP and can actually chew…

Ingredients:
225g brown rice
1 tin coconut milk
3tsp green thai cury paste
200ml soya or other non-dairy milk
4Ts lemon or lime juice
half a large head of broccoli
a big handful of frozen soya beans
4 big leaves cabbage
5 large mushrooms
half a yellow bell pepper
1tsp coriander
2tsp parsley
1tsp vegetable stock powder
salt and lots of cracked black pepper

Method:
1.  Boil the rice in plenty of water in a large pan for 20 minutes.  Chop up and stir Fry the vegetables for 10 minutes on medium, adding the mushrooms after the rest, at 5 minutes in.  

2.  Drain the water off the rice, then add the coconut milk, curry paste and seasoning and place back on the hob, turning the heat down to low.  Mix thoroughly and then add in the frozen soya beans.  Simmer and keep stirring for 5 minutes, then add the vegetables, lemon/lime juice and soya milk.  Mix in, and bring back to bubbling.  

3.  Add more milk if too dry, or simmer for longer to reduce, if too wet.  Serve hot as a whole dish.