Quick, easy, and delicious weeknight dinner recipes
Quick, easy, and delicious weeknight dinner recipes
Ingredients (to serve 4)
1 tablespoon of olive oil
1 red onion, chopped
300g risotto rice
1 garlic clove, crushed or chopped very small
200g chopped mushrooms
900ml hot vegetable stock
75g frozen peas
Salt and black pepper to taste
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Method
Heat up the olive oil in a large frying pan, then add the onion and cook on a medium-high heat.
After a couple of minutes add the rice and turn the heat down to low. Cook for about two minutes, stirring constantly.
Add the stock, mushrooms, garlic and peas. Turn the heat up to high and bring to the boil. Add plenty of salt and pepper.
When it starts to boil, turn the heat down. Cover and simmer for around 20 minutes, stirring often. If the rice seems to be sticking before it is cooked, add some more water. Once all of the water is absorbed and the rice is cooked, your risotto is ready to serve.
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Chicken burrito bowl
Ingredients
1.5 cups of brown rice
1 tablespoon olive oil
1 chicken stock cube
2 large chicken breasts, cubed
1 white onion, diced
1 red pepper, chopped
1 red chilli, chopped
10 mushrooms, chopped
2 carrots, chopped
2 cloves garlic, chopped
1 jar salsa
1 tin of black beans
Salt to taste
Black pepper to taste
Paprika to taste
Cajun seasoning to taste
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Method
Cook the brown rice in hot water with the chicken stock cube.
Whilst the rice is cooking heat the oil in a large frying pan. Fry the onions until softened then add the chicken. Add salt, pepper, paprika and cajun and cook until chicken is sealed. Add pepper, mushrooms, carrots and garlic and cook until veggies have softened.
Pour over the salsa and beans. Drain the rice, add to the frying pan and mix.
Enjoy!
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Healthier fried rice
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Ingredients (to serve 4)
1 cup quinoa
1 veggie stock cube
1 tablespoon sesame oil
1 white onion, chopped
4 chicken breasts, diced
2 cloves garlic, chopped
1 handful broccoli, chopped
2 carrots, peeled and chopped
2 eggs, broken into a bowl an beaten
1 tablespoon soy sauce
Method
Rinse quinoa in cold water.
Bring quinoa and water to a boil in a medium saucepan with the veggie stock cube, and then reduce to a simmer. Season with salt.Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for five minutes or so. Fluff with a fork.
Heat the sesame oil in a large sauté pan over a high heat. Add onion and carrot, cook about two minutes then add chicken and cook until sealed. Add remaining veg and cook until it starts to soften.