Summer nut roast
This is a variation, and simplified version on the published recipe and it makes a fabulous option to keep in the fridge for a lunch on the go, or served with a salad, or served hot with a tomato sauce.
175g brown rice (dry weight)
600ml of vegetable stock
1 clove garlic, finely chopped
2 smalls onions, finely chopped
1 stick celery, finely chopped
The rest of this article is available to Club Members, who get access to all our articles, videos, recipes and newsletters.
To continue reading, please login or sign up for a membership. Thank you.