PREPARATION TIME: 10 minutes
COOKING TIME: 15 minutes   SERVES: 4

INGREDIENTS

1 tablespoon olive oil
1 onion, diced
1 clove garlic, crushed
1 teaspoon ground cumin
500g packet frozen Birds Eye Cauliflower Veggie Rice
1 cup frozen Birds Eye Peas, Corn & Capsicum
Zest of 1 lemon
¼ cup chopped fresh parsley
¼ cup flaked almonds, toasted
¼ cup dried cranberries

METHOD

STEP 1: Heat oil in a large frypan over medium-high heat. Sauté onion and garlic for 2-3 minutes or until translucent. Stir in cumin and continue to cook for a further 1 minute.

STEP 2: Add frozen Birds Eye Veggie Rice and frozen Birds Eye Vegetables and cook for 6 minutes, stirring regularly.

STEP 3: Remove from heat and stir through lemon zest, parsley, almonds and cranberries. Season to taste and serve.

TIP: Substitute almonds for other nuts like macadamias, pistachios or hazelnuts.

PREPARATION TIME: 10 minutes
COOKING TIME: 5 minutes   SERVES: 4

INGREDIENTS

350g packet fresh thin egg noodles
½ x 1kg packet frozen Birds Eye Garden Mix
2 cups shredded BBQ chicken
¼ cup each torn fresh mint and coriander leaves
Asian dressing, for serving (see tip)

METHOD

STEP 1: Cook noodles in boiling water for 2 minutes, drain and cool in cold water. Drain well. Cook frozen Birds Eye Vegetables following packet directions. Drain vegetables well and place in a large bowl with drained noodles.

STEP 2: Add shredded chicken, herbs and gently toss together. Serve with Asian dressing.

TIP: To make Asian dressing, heat ½ cup rice wine or white vinegar and 2 tablespoons palm or brown sugar in a small saucepan until dissolved. Cool and add 2 tablespoons soy sauce, 1 tablespoon toasted sesame seeds and 1 teaspoon finely chopped fresh red chilli.