Time to make
20-30 mins
Most time in kitchen
Goes well with
Red wine, Rocket Toasted ciabatta
Serves-ish
2 - depends on how much rice and veg
Washing up Scale
A pan, chopping board, serving bowls
Ingredients
Olive Oil
1 Red Onion
1 Red Pepper
1 Courgette
2 Cloves of Garlic
1 Finger Chillies
8 Chorizo Shroomdogs
1/4 tsp Turmeric
1 tsp Smoked Paprika
Small pinch Saffron
Pre-cooked (leftover) Rice
1 Veg stock cube
Salt
Pepper
Water
Want to change it up?
Other veg that work well:
> Mushrooms
> Artichokes
> Aubergine
> Asparagus
> Broad Beans
> Green Beans
> Peas
Other “meats” that work well:
> Chickpeas
> Vegan Chicken
Steps
1. Heat up some oil in a deep pan. Thickly slice the red onion, red pepper, slice the courgette into half moons and add these to the oil with a pinch of salt and grind of pepper.
2. Slice your chorizo shroomdogs at an angle and add these to the pan. Stir occasionally to make sure they don’t burn, but not too often as we want them a little charred. Let these cook away for around 10 minutes.
3. Prepare your flavour mix. Finely slice your garlic and chilli and add them to the pan along with your turmeric, smoked paprika and saffron. Stir these together.
4. Stir in your rice (you might need to break it up a little bit if it’s got stuck together), add the stock cube and a cup of water. Give these a good mix, turn the heat down and cover with a lid, leaving for 5-10 minutes.
5. Once the rice has absorbed all the water and your happy with how it tastes then serve it up with some rocket or salad and enjoy!