600g uncooked white rice
1.7lt vegetable stock
450g firm tofu, cut into chunks
350g cooked black-eyed beans
350g sweetcorn
225g chopped spring greens
125g okra
115g diced green pepper
3 tbsp. vegetarian Worcestershire sauce
1 3.5-oz. can tomato paste
2 large onions, chopped
6 cloves garlic, minced
1 jalapeño pepper, seeded and minced
1 tbsp. black pepper
2 to 3 tsp. cayenne pepper
1 tbsp. salt
15g minced fresh parsley
1-2 tsp. hot pepper sauce
• Preheat the oven to 400°F/200°C/ Gas Mark 6.
• Place the rice in a large roasting pan or casserole and pour the stock over.
• Combine the remaining ingredients and place over the rice in the roasting pan. Cover and cook for 1 hour. Uncover and stir. Replace cover and cook for an additional 30 minutes. Stir and check the rice for doneness. If necessary, cook for another 30 minutes or until the rice is tender and the liquid has been absorbed.
Makes 8 servings
