Preparation Time 10 minutes
Cooking Time 20 minutes
Per Serve: 1343kJ
1 tablespoon olive oil
2 leeks, thinly sliced
2 cups Basmati rice
4 cups salt reduced vegetable stock
2 zucchini, grated
2 cups broccoli, finely chopped
250g punnet cherry tomatoes, halved
1/2 cup basil leaves
1 Heat oil in a large saucepan and cook leeks until tender. Add rice and stock and bring to the boil. Cook, covered, for 10 minutes.
2 Stir in zucchini, broccoli and tomatoes, recover and allow to stand 5 minutes.
Serve immediately sprinkled with basil leaves.
The recipes have all been reviewed by an accredited practicing dietician and are aligned with the low kilojoule recommendations outlined in the Australian Guide to Healthy Eating. That is, the recipes are all under 1,700 kg per serve.