102
Serves:
1
onion(s) (finely chopped)
3
garlic cloves (crushed)
1
tsp
sweet smoked paprika
1.5
tbsp
turmeric
250
g
long grain rice (washed and drained)
1
l
hot vegetable stock
5
ml
dried mixed herbs
300
g
Quorn pieces
2
peppers (diced)
200
g
frozen peas
2
tbsp
chopped parsley
Recipe submitted by: Quorn
Equipment needed: Hob and saucepan.
Heat the oil in a large saucepan. Stir fry the onions for 2 minutes until translucent but not coloured. Add the garlic, paprika and turmeric and cook for another 2 minutes, stirring.
Stir the rice into the spice mixture and cook, stirring constantly for 1 minute to coat the grains of rice. Add the hot stock and mixed herbs.
Stir in the Quorn Pieces and bring to the boil.
Reduce the heat, cover with a tight fitting lid and simmer for about 12-15 minutes until the rice is cooked through and has absorbed most of the stock. Add the red peppers and peas and bring back to a simmer for the last minute.
Just before serving stir the chopped parsley.
Serve with a salad and garlic bread
If you have some Quorn sausages, slice them and add in at step 3. Try adding green beans to this and tinned olives if available.
Quorn fillets can be used instead of Quorn pieces in this recipe. Just defrost them and tear into large pieces before adding.
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook