Recipes
Date posted: 29/09/2025
Ingredients
| Vegetable oil | 15ml |
| Onion, peeled and finely diced | 300g |
| Garlic, peeled and crushed | 10g |
| Red pepper, washed and thinly sliced | 250g |
| Smoked paprika | 15g |
| Turmeric | 10g |
| Long grain rice | 400g |
| Quorn Pieces | 250g |
| Vegetable stock | 1.2l |
| Quorn Frankfurters, defrosted and cut into 1cm slices | 225g |
| Green beans, cut into 3cm pieces and blanched for 2 mins | 150g |
| Peas | 150 |
| White pepper | 2g |
| Parsley, washed and chopped | 30g |
Method
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- Heat oil in a large pan and gently fry the onion for 3-4 minutes until soft. Add garlic and red pepper and fry for a further 2 minutes.
- Stir in the spices and cook out for 1 minute, stirring. Add the rice and continue to stir so the rice is coated in the spices.
- Add the Quorn Pieces, fry for a further 2 minutes then pour over the stock, add the Quorn Frankfurters and bring to the boil.
- Reduce the heat, simmer, covered for 12-14 minutes, until the rice is cooked and almost all the liquid has been absorbed.
- Stir in the green beans and peas and bring back to a simmer. Add white pepper and check seasoning. Stir through half the parsley.
- Serve in warm bowls garnished with remaining chopped parsley.
- Chefs tip: serve with coleslaw and chunky bread. To spice it up increase the amount of smoked paprika.