1 Rice 4 Ways - Nutty Vegetarian
Rated 5.0 stars by 1 users
Category
Servings
4
Prep Time
30 minutes
Cook Time
45 minutes
Author:
Michele Cooper
This recipe is part of a range of recipes - "1 recipe 4 ways"
This recipe links into the Base recipe, that also links into 4 other recipes
This recipe is a higher carb meal than normal, but it does make a great vegetarian meal
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For the whole recipe:
1682 Calories / 73.3g Carbs / 59.6g Protein / 130.9g Fat
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Per portion (4 portions)
420 Calories / 18.3g Carbs / 14.9g Protein / 32.7g Fat

Ingredients
Follow the recipe for Rice Base Dish
300g Mushrooms - chunky chopped
100g Chickpeas
50g Sundried tomatoes - chunky chopped
50g Flaked almonds
50g Walnuts - roughly chopped
25g Fresh parsley / half to mix in the recipe & half to sprinkle on top - roughly chopped
1 Lemon (1/2 to squeeze in the recipe & 1/2 to cut into 4 wedges)
50g Pitted olives - halved
100ml Vegetable stock
50g Blue cheese or Feta
15g Butter
15g Olive oil
Directions
Follow the instructions for the Rice Base Dish
Add to a non stick frying pan, olive oil & butter. Heat up until sizzling
Add the mushrooms and fry for 5 minutes, then add the walnuts and flaked almonds and fry for a further 3 minutes
Add all the ingredients to the base recipe, apart from half of the parsley and the blue cheese. Give it a good stir
Now crumble in the cheese and gently stir in. Season more if needed
Serve and sprinkle the remaining parsley on top
This can be quickly stir fried to reheat the rice dish or popped in the fridge
To reheat, either stir fry or microwave. If reheating in the oven, make sure you cover the dish with foil, so it doesn't dry out
Enjoy :-)

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