Yellow Rice & 10 veg dish. (serves 8)

Note:Although this dish sounds daunting with all of the steps and ingredients, it's very easy. However if in a rush i would recommend that you make it the day after your roast chicken breast and veg tray dish (as above) all you have to do then is make sure you put on 2 extra chicken breasts and double the veg the night before so tonight you can concentrate on the rice and garlic vegetables. Adding in cold ingredients that you have left over in your fridge is what this recipe is all about!.


Ingredients:
Roast Vegetables:
3 carrots peeled and chopped
1 red onion diced
3 potatoes peeled and chopped
5 garlic cloves, whole but peeled
1 red pepper diced
2 yellow peppers diced
10 cherry tomatoes.


Method:

1. Place the vegetables onto a cooking tray.
2. Cover with some olive oil, rosemary and ground pepper.
3. Place into a hot oven 200C for about 40 minutes.

The Saffron Rice:

Knob of butter

4 cups brown rice
1/2 a stock cube
1/2 tsp crushed dried chili flakes
1 tsp tumeric powder
1 tsp of saffron strands
1 1/2 lemons
2 tsp soya sauce
Kettle of boiled water

Method:

1. Place the sauce pan onto a high medium heat and melt the butter.
2. Add in the rice.
3. Pour the boiling water into the rice and cover to about twice the original volume.
4. Add the stock cube, chili flakes, tumeric, saffron and 1/2 of 1 lemon and cover with the lid.
5. Once boiled turn down to the lowest setting on the hob and leave to steam until all the water has evaporated.
6. Once all the water is gone, add in the last lemon and soya sauce.

While the Rice is cooking start on the new veg.

Ingredients:

1 tin of cannnellini beans (strained)

1 tin of sweet corn (strained)

1 packed of frozen green peas.

knob of butter

1 chili chopped

3 garlic cloves chopped.

Method:

1. In a large sauce pan add the beans, corn and peas and cover with boiling water.
2. Once the water boils, strain off the water and add the veg back into the pan.
3. Add the chili, garlic and butter and cover all of the vegetables in this.
4. Add to the rice once all of the rice's water has evaporated.

If you have spare chicken from a previous dinner add it also.

The roasted veg can now be added to the rice and mix thoroughly through.