Spiced Vegetable Rice Medley Recipe

About this recipe

A flavorful gluten-free dinner option featuring spiced rice with sautéed vegetables, perfect for those seeking a quick and satisfying meal.

Ingredients

• 1kg 1kg Green Pepper
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 50G Pepper Black Ground BWFO
• 125G Daylesford Organic Brandy Butter
• - Forest Whole Foods Organic White Quinoa
• 290G Portland Mills Jamaican Curry Powder, 290G
• - Mill & Mortar Finishing Salt Flakes Gift Set
• - McCormick Gourmet Organic Cayenne Pepper MCG-24431
• - Natco Black Pepper Whole

Instructions

1. 1. Heat 2 tablespoons of butter in a large skillet over medium heat.
2. 2. Add 1 diced onion and 1 diced green pepper to the skillet. Sauté for 5-7 minutes until the onion is tender and translucent.
3. 3. Stir in 1 teaspoon of curry powder, 1/4 teaspoon of cayenne pepper, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 1 minute to toast the spices.
4. 4. In a small bowl, beat 1 egg yolk lightly. Remove the skillet from heat and quickly stir the beaten egg yolk into the vegetable mixture to combine.
5. 5. Add 3 cups of cooked quinoa to the skillet and mix thoroughly to coat the quinoa with the spiced vegetable mixture.
6. 6. Serve warm, optionally garnished with chopped fresh herbs or a sprinkle of chopped olives for added flavor.