Ingredients:
2 pointed red peppers, halved and roasted
1/2 bunch of spring onions
1 packet long grain rice
2 packets of carrots
1/2 packet of mushrooms
1 packet French beans
1 packet of baby corn
1 courgette, sliced
1 teaspoon chopped garlic
1 teaspoon chopped ginger
Method:
1 Place the rice in a pan, cover with water. Boil for 10 minutes then reduced to simmer, cover and cook for 40 minutes or until al dente.
2 Place a teaspoon of oil in a wok and slightly sauté the garlic, ginger and the whites of the spring onions.
3 Add the carrots and then cook the rest of the vegetables.
4 When the vegetables are soft, add the cooked rice stirring constantly. Season with soy sauce.
5 Spoon the rice into the peppers and cook in the oven for 10 minutes. Serve with sweet chilli sauce.
Note: I could not find a pic of the actual dish, so the one above is the closest possible. It comes from bonafoodie, which is another fab place to get vegetarian recipes. Check it out! (And keep cooking, Brianna!)









