Ingredients (Serves 2):
1 tbsp extra virgin olive oil
25 g butter
1 red onion, peeled and chopped
4 cups cooked brown rice
225 g can sweetcorn kernels
500 g can mixed pulses (or mix 3 x 225 g cans pulses choosing any combination of red kidney beans, chickpeas, butter beans, black eyed peas or flageolet beans)
½ tsp dried mixed herbs
4 sun dried tomatoes, finely sliced
Heat the olive oil and butter in a saute or frying pan. Add the onion and cook until tender, being careful not to let it burn or go crisp.
Add all the other ingredients and stir thoroughly until heated through. Serve with any kind of salad.