We love a roasted vegetable—whether it's a creamy-crisp potato or onion-smothered cauliflower—and we appreciate the convenience of frozen veggies. But it wasn't until recently that we embraced ...

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Starchy vegetables contain more carbohydrates than their non-starchy counterparts. They include potatoes, corn, and squash, whereas non-starchy vegetables include leafy greens, zucchini, asparagus, ...

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Cover with a lid and cook for 25 minutes. Stir in the frozen vegetables, cover with a lid and remove from the heat. Leave to stand for 5 minutes or until the vegetables are warmed through.

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Add the chopped vegetable flesh and the tomato purée. Cook for about 10 minutes until softened. Add the rice and 150ml/5fl oz of the vegetable stock, raise to a simmer and and cook for 10 minutes ...