Lamb and Veg Rice Pot

GF, DF and RSF - serves 5-6

Ingredients:

• 500g lamb mince (or lentils to make this vegetarian)

• 1 small-medium eggplant diced (2x2cm chunks)

• 1 small onion diced

• 2 garlic cloves diced

• 1 large carrot peeled and diced

• 1 tbsp dried rosemary

• 1 tsp thyme

• 1 tsp oregano

• 1 can of diced tomatoes

• 3 tbsp tomato paste

• 1 1/2 cups brown rice

• 3 cups vegetable stock

• Fresh parsley to serve

Method:

1. In a heated frypan add a splash of olive oil, onion and garlic and saute for 3 minutes.

2. While this sautes add in your herbs and stir cooking for a further minute.

3. Now add in your vegetables with a pinch of salt mixing well, cook for 5 minutes.

4. While this cooks put your rice on and bring to a simmer.

5. Now adding the diced tomatoes, tomato paste, pinch of black pepper and the lamb mince. Mix well and cook for around 8-10 minutes.

6. Once your lamb is cooked and your rice is done you can carefully add your rice into the frypan.

7. Mix really well and top with fresh parsley.