Blood Curdling Broccoli Stir Fry
- Serves 4
- 2 medium heads of broccoli, cut into small florets
- 2 cups Tilda Brown and White Rice
- 4 cups water
- 1 tbsp oil
- 2 garlic cloves, crushed
- 1 diced courgette
- 1 onion, diced
- 1 tin (400g) chickpeas
- Handful of grated cheese
Pour the water and Tilda Brown & White Rice into a pan and cover with a lid. Cook for 25 minutes.
Boil or steam one head of broccoli for 10 minutes, then blend or mash.
In a frying pan, add 1 tbsp of vegetable oil, followed by the garlic, onions and chickpeas, and cook for 4 minutes.
Add the diced courgette and cook for 5 minutes.
Add the blended broccoli and the remaining whole florets and cook for a further 5 minutes.
Once the rice is cooked, add it to the frying pan and stir together.
Throw in a handful of cheese and mix together until melted.
Serve onto plates and enjoy!