Feta and Broccoli Basmati Salad
- Serves 10
300g Tilda Wholegrain Basmati Rice
1.5 litres vegetable stock, low salt
125g broccoli, cut into small florets
150g courgettes, halved and sliced
150g peas, peas
4 spring onions, finely chopped
200g feta cheese, roughly crumbled
2 tbsp green pesto
- Place the wholegrain basmati rice and stock in a pan and bring to the boil and cook for 25 minutes.
- Add the broccoli and courgettes to the rice and cook for 2 minutes with a lid on.
- Stir in the peas, cover and cook for a further 2 minutes.
- Remove from the heat and stir through the spring onions, feta cheese and pesto, and cool before serving.