1 tbsp olive oil
1 medium onion
200g/7oz brown rice, washed and drained
1 tbsp soy sauce
1 rounded tsp Marmite, or similar yeast extract
400ml/14fl oz water
100g/3½oz sweetcorn from a can or frozen peas
2 handfuls mixed fresh herbs (parsley, basil, chervil, coriander), chopped
salt and freshly ground black pepper
200g/7oz sunflower seeds
½ red pepper, seeds removed, chopped
Heat the oil in a large, deep saucepan. Add the chopped onion and fry for 2-3 minutes, until softened.
Add the rice and cook, stirring constantly, for 1-2 minutes.
Place the soy sauce and Marmite into a saucepan over a medium heat and add the hot water, stirring well, to dissolve the Marmite. Add to the rice and bring to the boil, then reduce the heat to simmer for 15 minutes.
Add the sweetcorn or peas (depending which you are using) and simmer for a further 20-25 minutes, or until the rice is cooked through and tender.
Add the fresh herbs and season, to taste, with salt and freshly ground black pepper. Sprinkle over the sunflower seeds and red pepper.
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Roasted vegetable lasagne
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