1 cup White Basmati Rice
2 cup vegetable stock
1 each Carrots
100 g Onion 1 onion
! 1 cup Asian Green
1 tsp Salt
200 g Butter Chicken Sauce
3 g Olive oil (Not Inc) TBSP
Give your rice a good rinse with cold water. Combine the rice with 2 cups of stock and 1/2 teaspoon of
salt in a saucepan and put it on medium high heat. Bring to a boil, reduce the heat, and let simmer for
20-25 minutes Let rest on the stove-pot with the lid on and then fluff with a fork.
Heat the oven to 415c.
While rice is cooking prep your veggies. Peel and dice your carrots in thin rounds, peel and dice your
onion in medium-cuts.
Toss the Greens in 1TB of olive oil and season with salt and pepper. Lay them out on a baking tray and
pop in oven for 5, toss around, and cook for another 5 minutes until crispy and golden.
While greens are crisping heat up 2TB of olive oil in a frying pan and add your carrots and onions.
Cook until onions are golden and carrots are slightly soft. Add the veg butter chicken sauce to the
veggies and toss together with 3 TBSP of water or milk
Add your rice in a bowl, top with veggie butter chicken mix and garnish with your greens chips! Enjoy.