Gluten-Free Vegetable And Bean Stir-Fry With Rice Recipe

About this recipe

A hearty and wholesome gluten-free dinner featuring a medley of sautéed vegetables, protein-packed canary beans, and fluffy rice. Perfect for a quick and satisfying meal.

Ingredients

• 150 g Spring Onion (Kandychi Path)
• 100 g Garlic - Single Clove
• 125 g Red Bell Pepper
• 250 g Zucchini Green
• 125 g White Shimeji Mushroom (Anabe)
• 500 ml Oleev Extra Light Olive Oil
• 200 g Freshcon Cooked Basmati Rice
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pack (100 g) Popular Essentials Black Pepper
• 50 g X 3 Milagro Farm Smoked Paprika Combo

Instructions

1. 1. Heat 2 teaspoons of olive oil in a medium saucepan over medium heat.
2. 2. Add 1 finely chopped spring onion to the pan and sauté until it becomes golden and translucent, about 2-3 minutes. Add 1 minced garlic clove and stir for 30 seconds until fragrant.
3. 3. Add 1 diced red bell pepper, 1 sliced zucchini, and 4 sliced mushrooms to the pan. Stir well and cook for 5-7 minutes until the vegetables are tender.
4. 4. Sprinkle 1/2 teaspoon of smoked paprika over the vegetables and stir to combine.
5. 5. Add 1/4 cup of water to the pan and stir. Cook for 2-3 minutes, allowing the flavors to meld together without overcooking the mixture.
6. 6. Season the mixture with Namakwali Authentic Mix Seasoning Flavoured Salt and Popular Essentials Black Pepper to taste.
7. 7. Serve the vegetable mixture over 2 cups of cooked rice. Enjoy your gluten-free dinner!