WEEK­DAY COOK­ING

Homes+ (Australia) - - CONTENTS -

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.

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