This recipe rocks for the following reasons:
- It’s a good way to use up leftover brown rice
- It only takes about 10 minutes
- It’s vegan
- It’s gluten free
- You can use up any veggies in your fridge that need using
- It makes enough for three big bowls (or four normal people bowls)
- If you don’t rock spicy, leave out the chilli and cayenne pepper, and it is just as good
- It tastes delish
- 1 cup uncooked brown rice or 2 cups cooked brown rice
- 8 mushrooms – sliced
- 1 cup frozen peas
- 8 baby tomatoes – quartered
- 2 stalks kale (or can be subbed for spinach) – torn into little pieces
- 1/2 chilli – chopped
- 1 small onion – chopped
- Teeny bit of oil
- 1 cup passata
- 1 tablespoon paprika
- 1/4 teaspoon cayenne pepper
- 1 tin cannellini beans
If you haven’t already got your rice cooked, then get that sucker cracking (and once cooked, set aside), and start chopping all of your vegetables so you have everything at hand – this recipe doesn’t take long at all.
In a large frypan, drizzle a teeny bit of olive oil and then lightly sauté the onions. When the pan is really hot and the onions are soft, add the mushrooms and chilli and paprika.
Then, when the mushrooms are browned, add the tomatoes and peas, continually stirring (this doesn’t take long).
Once the peas are cooked, add the kale and beans. You’ll know when the kale is pretty much cooked because it changes colour to this brighter green colour.
Then, add your rice and your passata and stir for a few minutes until mixed and the rice is warmed through.
Serve with cracked pepper.
Have a great week.