Crispy Rice And Veggie Medley Recipe

About this recipe

A delightful gluten-free dinner featuring crispy jasmine rice, sweet peas, and fresh tomatoes, seasoned with aromatic herbs and spices for a satisfying vegetarian meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Sussex Wholefoods Organic Dried Basil
• 100 G Fresh Green Peas 100g
• 860G Casa Marrazzo Peeled San Marzano Dop Tomato With Basil, 860G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 250G Tilda Wild Rice
• - Ktc Vegetable Oil
• - Tata Salt
• - McCormick Gourmet Organic Cayenne Pepper MCG-24431

Instructions

1. 1. Heat 2 tbsp of Ktc Vegetable Oil in a large non-stick pan over medium heat. Sprinkle with 1 tsp Tata Salt, 1/2 tsp McCormick Gourmet Organic Cayenne Pepper, and 1 tsp Sussex Wholefoods Organic Dried Basil, stirring to coat evenly.
2. 2. Push the mixture to one side of the pan and add 1 1/2 cups of cooked Tilda Wild Rice. Spread the rice out in an even layer and let it cook undisturbed for 3-4 minutes to form a crispy crust on the bottom.
3. 3. Drizzle 1/4 cup of Daylesford Organic Hot & Sour Vegetable Broth over the rice and mixture, stirring to deglaze the pan and scrape up any browned bits from the bottom.
4. 4. Add 1/2 cup of Fresh Green Peas to the pan. Stir well and cook for 2-3 minutes until the peas are tender and heated through.
5. 5. Add Casa Marrazzo Peeled San Marzano Dop Tomato With Basil, sliced into small wedges, to the pan. Cook for another 2 minutes, gently stirring to release the tomato juices into the rice mixture.
6. 6. Remove the pan from heat and sprinkle with 1 tsp of Sussex Wholefoods Organic Dried Basil as a garnish. Serve hot and enjoy your crispy rice and veggie medley!