Look forward to this recipe on your spa weekend.

Ingredients (Serves 2)

• 100 g brown rice
• 1 tbsp olive oil
• 1 onion, peeled and diced
• ½ small green pepper, deseeded and diced
• ½ small red pepper, deseeded and diced
• few strands of saffron or pinch of turmeric
• 1 clove garlic, crushed
• 1 small courgette, sliced
• 300 ml vegetable stock
• 25 g frozen peas
• 1 tsp sunflower seeds
• 1 tsp light soy sauce
• chopped fresh parsley to garnish

1. Bring the rice to the boil and simmer for 15 minutes, then take off the heat and set aside. Heat the oil in a heavy based frying pan. Stir in the diced onion and peppers. Sprinkle over a few strands of saffron or a oinch of turmeric and fry for 30 seconds. Add the crushed garlic and sliced courgette and fry for a further 2 minutes, then stir in the partially cooked rice.
2. Pour over the stock and allow to bubble rapidly, stirring continuously. educe the heat and simmer for 12 minutes. Stir in the frozen peas and continue to simmer until all the stock has been absorbed and the rice is tender. Sprinkle in the sunflower seeds and the soy sauce to taste, and garnish with chopped parsley. Server with a green salad.