You’ll have these five yummy dinners ready to serve in just 30 minutes or less.
SERVES 4 PREP 5 MINUTES COOK 25 MINUTES $3 PER SERVE
2 teaspoons vegetable or olive oil 1 small brown onion, finely chopped
1 clove garlic, crushed 250g button mushrooms, thinly sliced 1 red capsicum, thinly sliced 2 celery sticks, thinly sliced 1 cup long-grain white rice 1 large vegetable stock cube
½ cup white quinoa, rinsed
100g frozen spinach, thawed, excess liquid squeezed out
1⁄3 cup chopped flat-leaf parsley
½ cup freshly grated parmesan
1 teaspoon finely grated lemon zest
STEP 1 Heat oil in a medium saucepan over moderate heat. Add onion and garlic; cook and stir for 5 minutes or until soft.
Add mushroom, capsicum and celery; cook and stir for 3 minutes.
STEP 2 Add rice; cook and stir for 1 minute or until well combined. Add 2½ cups boiling water and crumbled stock cube; stir to combine. Return to the boil then reduce heat to low. Cover with a tight-fitting lid; simmer for 6 minutes. Add quinoa; simmer, covered, for 8 minutes more or until liquid is absorbed. Remove pan from heat; stand covered for 5 minutes. Season.
STEP 3 Stir in spinach, parsley, parmesan and half the zest to pilaf. Serve sprinkled with remaining zest.