200g basmati rice
600ml veg stock
1 red bell pepper
1 yellow bell pepper
150g mushroom [I used chestnut mushrooms]
2 cloves garlic
200g cherry tomatoes
1/2 tsp smoked paprika
1/2 tsp turmeric
1 tsp rosemary
small bunch of flat leaf parsley
Prep first – slice peppers, chop mushrooms, finely dice garlic and parsley leaves, chop tomatoes in half.
Fry off the mushrooms in a little olive oil over a high heat for about five minutes, then put to one side. Add a little more oil to your pan, then add the peppers and cherry tomatoes, after 3 mins add in the garlic, rosemary leaves, paprika, turmeric and 1/4 tsp salt.
Cook for three minutes, then add in the rice, 1/2 tsp salt and half of the parsley. Once the rice has absorbed the oil add in your veg stock and the mushrooms. Stir well, reduce the heat and leave to cook for around twenty minutes. Once all the liquid has been absorbed, remove the pan from the heat and cover for five minutes.
Serve with a wedge of lemon and sprinkled with parsley [we also had crusty bread with ours]