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Vegetable rice pan

updated

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Ingredients for 2 servings:

  • 200 g basmati rice or purple rice
  • 100 g sugar snap peas, frozen
  • 50 g peas, frozen
  • ½ bell pepper(s), red
  • 2 spring onions
  • 8 small tomatoes
  • 1 shallot(s)
  • 2 cloves garlic
  • 1 tbsp coconut oil
  • salt and pepper
  • chili flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Wash the rice and cook according to the package instructions. Wash and trim the vegetables. Soak the frozen peas in hot water for 2 minutes and the snow peas for 6 minutes. Then rinse with ice-cold water and drain. Peel and finely chop the shallot and garlic, and sauté in a pan with 1 tablespoon of coconut oil. Add the bell peppers and tomatoes and cook for another 1 minute. Briefly drain the rice and add the snow peas, peas, and spring onions. Season with salt, pepper, and chili flakes and continue to cook for another 1 minute, stirring.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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