Ingredients

2 teaspoons vegetable oil 1 onion, finely sliced
1 green pepper, cored, deseeded and finely sliced 125 g (4 oz) sweetcorn
300 g (10 oz) brown rice 900 ml (1/2 pints) hot Vegetable Stock
1 tablespoon reduced-salt soy sauce 125 g (4 oz) unsalted cashew nuts
Research suggests that eating a small handful of unsalted nuts (25 g/1 oz) on most days can lower cholesterol and reduce the risk of a heart attack. Although high in fat, nuts make a healthy substitute for snacks like crisps and biscuits.

Instructions

1.Heat the oil in a large frying pan or wok, add the onion and pepper and fry gently for about 5 minutes until softened. Add the sweetcorn and rice and cook, stirring, for i minute.
2.Stir in the stock and bring to the boil. Reduce the heat and simmer, uncovered, for 30-40 minutes until the rice is tender.
3.Stir in the soy sauce and cashew nuts and cook for a further 5-10 minutes until all the stock is absorbed. Serve with a mixed salad, if liked, or as a side dish.

Research suggests that eating a small handful of unsalted
nuts (25 g/1 oz) on most days can lower cholesterol and
reduce the risk of a heart attack. Although high in fat, nuts
make a healthy substitute for snacks like crisps and biscuits.

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