Rice and vegetable lunch pot
This easy to make vegan lunch pot will keep you full all day long. Use brown rice, vegetables, mushrooms, tomato puree. Serve it warm, or chill in the fridge and serve as a rice salad.
Ingredients
- 8 oz brown rice
- 8 oz carrots diced
- 1 onion chopped
- 1 green pepper de-seeded and diced
- 1 red pepper de-seeded and diced
- 5 1/2 oz mushrooms sliced
- 2 tablespoons dark soy sauce
- 1 1/4 pints vegetable stock
- 2 tablespoons tomato puree
- 3 1/2 oz frozen peas
Instructions
- Place the rice in a large saucepan with the carrots, onion, peppers and mushrooms.
- Mix together the soy sauce, stock and tomato puree, and then add this mixture to the rice and vegetables.
- Bring everything to the boil. Reduce the heat, cover and simmer gently for 35 minutes, stirring from time to time.
- Stir in the frozen peas. Cover and cook for a further 5 - 10 minutes, until all the liquid has been absorbed and the rice is tender
- Serve warm, or chill in the fridge and serve as a rice salad.
Calories: 299 kcal
Carbohydrates: 62 g
Protein: 9 g
Fat: 2g
Saturated Fat: 1 g
Sodium: 1144 mg
Potassium: 727 mg
Fiber: 7 g
Sugar: 10 g
Vitamin A: 11060 IU
Vitamin C: 79 mg
Calcium: 59 mg
Iron: 2 mg