Vegetarian Skillet Rice And Corn Recipe

About this recipe

A hearty and flavorful vegetarian dinner featuring tender rice, sweet corn, and a medley of fresh vegetables simmered in a savory thyme-infused sauce.

Ingredients

• 1 Bunch Spring Onions 1 Bunch
• 1 Kg Yellow/White Onion 1kg
• 1 Kg Tomatoes 1kg
• - Forest Whole Foods Organic White Quinoa
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Schwartz Oregano

Instructions

1. 1. Heat 1 tablespoon of olive oil in a skillet over medium heat.
2. 2. Add 1 diced onion and 1/2 teaspoon of dried oregano to the skillet. Cook for 3-4 minutes until the onion is softened.
3. 3. Stir in 1/2 cup of vegetable broth and bring to a boil. Reduce the heat and simmer uncovered for about 7 minutes, or until most of the liquid has evaporated.
4. 4. Add 1 diced tomato to the skillet. Reduce the heat to low, cover, and cook for 15 minutes, stirring occasionally.
5. 5. Uncover the skillet and cook for an additional 5 minutes to thicken the mixture.
6. 6. Stir in 1 cup of pre-cooked quinoa. Toss gently for 1-2 minutes until evenly combined and warmed through.
7. 7. Garnish with sliced spring onions, if desired, and serve warm.