|300 g||wild rice|
|1||knorr vegetable stock pot|
|30 ml||fresh chillies — 573|
|2||onions — chopped|
|1 cloves||garlic — cloves, 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||fresh parsley — chopped|
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.