INGREDIENTS
300g Tilda Brown Basmati Rice
1.5 litres low salt vegetable stock
125g broccoli, cut into small florets
150g courgettes, halved and sliced
150g frozen peas
4 spring onions, finely chopped
200g feta cheese, roughly crumbled
2 tbsp green pesto

METHOD
1. Place the brown basmati rice and stock in a pan and bring to the boil and cook for 25 minutes.
2. Add the broccoli and courgettes to the rice and cook for 2 minutes with a lid on.
3. Stir in the peas, cover and cook for a further 2 minutes.
4. Remove from the heat and stir through the spring onions, feta cheese and pesto, and cool before serving.

Serves 10 adults, 10 teenagers or 20 primary school children as part of the salad cart or as an accompaniment