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 small onions, finely chopped
1 stick celery, finely chopped
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