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Peri-peri wild rice with peppers and mushrooms


Peri-peri wild rice with peppers and mushrooms

Ingredients 12
Servings 4
Time 15 min

Ingredients

  • 300
    g
    wild rice
  • 1
    KNORR Vegetable Stock Pot
  • 30
    ml
    olive oil
  • 2
    onions - chopped
  • 1
    cloves
    garlic - minced
  • 250
    g
    button mushrooms - sliced
  • 1
    red pepper - sliced
  • 1
    yellow pepper - sliced
  • 1
    baby marrow - sliced
  • 1
    KNORR Peri-Peri Sauce
  • 250
    g
    yellow cherry tomatoes - cubed
  • 1
    bunch
    parsley - chopped
 

Method

25 min
 

Cook the wild rice according to the instructions on the packet, adding the KNORR Vegetable Stock Pot to the water in which you boil it.


Heat the olive oil in a large and fry the onions until soft. Add the garlic and cook for a further minute.


Add the mushrooms and fry for about 3 minutes.


Add the red and yellow peppers and baby marrows, and cook for 8 minutes, or until the peppers are just soft.


Add the tomatoes and the contents of the sachet of KNORR Peri-Peri Sauce and stir well.


Sprinkle with chopped parsley and serve piping hot.

 

Read more on: peppers  |  future 50 foods  |  peri-peri  |  mushrooms  |  knorr  |  vegan
 

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