Brown Rice and Vegetable Risotto

Serves: 4-6

Ingredients:

1 cup brown rice
3 cups chicken stock
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 teaspoon grated ginger
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 carrot, sliced
5 ounces (150 g) broccoli florets
1/4 small cabbage, finely shredded
1 cup frozen peas
1 green pepper (capsicum), cubed
1 red pepper (capsicum), cubed
5 ounces (150 g) mushrooms, sliced
1 pound king prawns, peeled, vein removed and chopped (optional)

Microwave Method:

1. Place rice and chicken stock into a 2 quart (litre) bowl.
2. Cook for 30-35 minutes on HIGH, until tender. Stir halfway through cooking.
3. Place oil, onion, garlic, ginger, cumin and chili powder into a large shallow dish.
4. Cook for 2-3 minutes on HIGH.
5. Add carrots. Cook for 2-3 minutes on HIGH.
6. Stir in broccoli, cabbage and peas. Cook for 4-6 minutes on HIGH, stirring halfway through cooking.
7. Stir in remaining ingredients. Cook 8-10 minutes on MEDIUM HIGH.

1 serve = 5 g fat, 1 g saturated fat.