Peri-peri wild rice with peppers and mushrooms

4 servings Prep: 15 mins, Cooking: 25 mins By Food24
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Ingredients (12)

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
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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.

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