1 tbsp olive oil
25g brown rice
175 ml vegetable stock
65g grated cheese
75g grated courgette
Salt & pepper to taste
What to do:
Heat the olive oil in a medium saucepan.
Add the quinoa and brown rice, and toast for a couple of minutes.
Add the vegetable stock, bring to the boil, then reduce to a simmer.
Cover the pan and cook for about 20 minutes until all the liquid is absorbed.
Chuck in the grated courgette & cheese and season with the salt and pepper.
Stir well and cook for 5 minutes or so until it’s nice and warmed through.