Rice and risotto dishes that taste as great as they make you feel.
VEGAN ROASTED VEGETABLES, BLACK WHOLEGRAIN RICE & VEGAN FETA STUFFED MINI PEPPERS
What do you need
- [ ] 250g Black wholegrain rice
- [ ] 600 ml of Vegetable stock
- [ ] 3 tsp of Italian herb seasoning
- [ ] 1/2 Courgette
- [ ] 1/2 Aubergine
- [ ] 5 mini mixed peppers
- [ ] 1 small red onion
- [ ] 1\2 cup of crumbled vegan feta
Proposed by: Gary Guiney
How to prepare:
Add your rice to a pot, add in your hot vegetable stock and cook for 18 minutes. The rice will absorb the stock and once cooked drain and rinse under cold water. Set aside.
Cut your vegetables and two of your mini peppers into small pieces. Add to a roasting tray and drizzle with olive oil and Italian seasoning and place in oven at 180c for 20 minutes until soft.
With the rest of your mini peppers, cut up centre and de-seed, place in oven for 10 minutes. Remove and add your crumbled feta to melt for 2 minutes.
Take your oven roasted vegetables and add to your cooked black rice and mix well. Add to the plate and surround with your oozey stuffed feta peppers.