Gluten-Free Crispy Rice Veggies Recipe

About this recipe

A delightful gluten-free dinner featuring crispy rice paired with a medley of vegetables, seasoned with garlic and herbs for a flavorful and satisfying meal.

Ingredients

• - Cooks & Co Sliced Mushrooms
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• - Forest Whole Foods Organic White Quinoa
• 395G D'Aucy Chopped Spinach
• 140G Greenfields Mixed Herbs, 140G

Instructions

1. 1. Cook 3 cups of white rice in a microwave-safe bowl with water for approximately 5 minutes, or until boiling and tender.
2. 2. Cook 1 cup of chopped spinach in a saucepan over medium heat until warmed through, about 3-4 minutes.
3. 3. In a separate pan, sauté 2 cups of sliced mushrooms in 1 tablespoon of olive oil over medium heat until tender, about 5 minutes.
4. 4. Transfer the cooked rice to a large mixing bowl and add the warmed spinach and sautéed mushrooms.
5. 5. Sprinkle 2 tablespoons of mixed herbs over the mixture.
6. 6. Omit the gluten-free crispy fried onions and proceed without adding them.
7. 7. Mix all the ingredients thoroughly until evenly combined.
8. 8. Serve warm as a hearty and flavorful gluten-free dinner.