Leftover Green Veg Pilaf

Pick and roughly chop the fresh coriander (0.5 bunch) leaves. Peel and finely slice the onion (1), then place in a large frying pan on a medium-high heat with olive oil (1 tbsp). Cook for minutes (10), stirring occasionally, or until soft, stirring in the [fresh coriander] halfway through. Start 10m timer

Peel and finely grate in the piece ginger (2 cm), add the long grain rice (300 g) and pour in the organic veg stock (600 ml). Bring to the boil, then cover and simmer gently for minutes (15). Start 15m timer

Fold through the frozen peas (200 g), along with the leftover cooked vegetables (320 g), and cook for minutes (2), or until hot through. Start 2m timer

Divide between plates, then sprinkle over the flaked almonds (30 g), to serve.