Vegetable Risotto

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All of the ingredients used in our recipes can be bought at Beanbag Natural Health, 2 Wesley Walk, Witney, Oxon 01993 773922

This product is wheat, dairy and gluten free.

1 Tablespoon of cooking oil.

75g (3oz) rice

1 medium onion, chopped

50g (2oz) chopped carrot

50g (20z) sweet corn

50g (2oz) peas

375 ml / three quarters of a pint of hot water

Vegetable stock cube

Salt and pepper

1 tablespoon of Worcester sauce

1. Fry the vegetables for three minutes on a low heat.

2. Add the raw rice and fry for a further minute.

3. Add the water, stock cube, Worcester sauce, salt and pepper. Leave to simmer for 12-14 minutes. (until the rice is cooked)

4. Serve.

This is a nice easy recipe but must be made with an organic stock cube which does not contain monosodium glutamate.

Most vegetables can be used. Experiment.

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