Selection of vegetables

One pot wonder

Serves 6

Eat a rainbow they say. OK… here’s how, in one pot.

This recipe is based on the Kichadi creation in Sarah Britton’s cookbook, Naturally Nourished. But you don’t need specific ingredients to make this, just grab whatever is in the fridge!

The basic ingredients

  • Brown rice (100-200g)
  • Mung beans or lentils (100-200g)
  • Vegetables – I’ve found that any work (so far I’ve tried carrot, zucchini, cauliflower, broccoli, mushrooms, frozen peas, green beans, tomatoes) – approx 300g in total
  • Your favourite herbs and spices
One pot cooking

The basic instructions

  • Soak rice and beans/lentils together for about 8 hours. Drain and rinse.
  • Saute spices (I used cumin, coriander, mustard seeds, turmeric and cinnamon) in coconut oil until they pop, add grated ginger (1-2tbsp), chopped onion, garlic, until fragrant.
  • Add chopped vegetables and drained rice/beans/lentils
  • Cover with water or stock
  • Simmer for about 45 mins until rice is cooked (stir from time to time to check there’s enough water)
  • Serve with fresh coriander or parsley
  • Enjoy the minimal washing up!
One pot cooking
One pot cooking