2 cups rice
5 cups vegetable stock
2 onions, finely sliced
1 teaspoon crushed garlic
1 large red pepper, finely chopped
1 1 / 2 cups boiled peas
1 1 / 2 cups corn kernels
2 tablespoons chopped spring onions
2 tablespoons chopped fresh coriander
1 / 2 cup grated parmesan
60 gm butter
Salt + pepper
Melt butter in a cooking pan.
Add the onion and cook until soft Add the garlic and stir.
Add the capsicum and rice, stirring for 3 minutes.
Stir in the stock and season.
Bring to the boil, stirring once.
Reduce heat and simmer over a simmering ring until almost all liquid is absorbed.
Stir in the peas, spring onions and corn.
Cover and cook over low heat for10 minutes or until rice is cooked.
Stir in the parmesan and coriander.
Serve with a rich green salad
