Ingredients

1tbsp olive oil
2 onions, chopped
2 garlic cloves, thinly sliced
12oz brown rice
1tbsp turmeric
1 pint vegetable stock or water
½ pint tomato juice
2 large carrots, peeled and diced
1 parsnip, peeled and diced
2 courgettes, sliced
1 red pepper, deseeded and chopped
1 can cannellini beans Salt and freshly ground black pepper

To serve

1 handful fresh flatleaf parsley, finely chopped
Parmesan, finely grated (optional)

Preparation method

1 Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and sauté for 4-5 minutes.
2 Add the turmeric and cook for a minute, then add the rice and coat thoroughly with the oil and turmeric.
3 Add the tomato juice and stock or water, bring to the boil, reduce the heat, cover, and simmer for 15 mins.
4 Add the carrot, parsnip, courgette, pepper and beans, and cook for a further 10 minutes, until the vegetables are tender.
5 Remove from the heat and allow to stand, covered, for 5 mins. Fluff the rice up with a fork, season with salt and pepper, and serve.