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Ingredients :
Serves 4
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4 tbsp sunflower oil
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1 onion, peeled and finely chopped
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225g / 8oz long-grain rice
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3 garlic cloves, peeled and cut into
slivers
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2.5cm / 1 inch piece fresh root ginger,
peeled and grated
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3 spring onions, trimmed and chopped
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450ml / ¾ pint gluten-free vegetable
stock
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125g / 4oz button mushrooms, wiped and
halved
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75g / 3oz frozen peas, thawed
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500g can bamboo shoots, drained and
thinly sliced
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salt and freshly ground black pepper
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fresh coriander leaves, to garnish
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Method :
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Heat a wok, add the oil and, when hot,
add the onion and cook gently for 3-4 minutes. Add the long-grain rice
and cook for 3-4 minutes or until golden, stirring frequently.
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Add the garlic, ginger and chopped spring
onions to the wok and stir well. Pour the vegetable stock into a small
saucepan and bring to the boil. Carefully ladle the hot stock into the
wok, stir well, then simmer gently for 10 minutes or until most of the
liquid has been absorbed.
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Stir the button mushrooms and peas into
the wok and continue to cook for a further 5 minutes, or until the rice
is tender, adding a little extra stock if necessary.
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Add the bamboo shoots to the wok and
carefully stir in. Season to taste with salt and pepper. Cook for 2-3
minutes or until heated through. Tip onto a warmed serving dish,
garnish with coriander leaves and serve immediately.
Nutritional Facts per 100g :
energy 92kcals/381kj protein 2g carbohydrate 10g fat 5g fiber 0.5g sugar 0.7g sodium 0.2g
√ cow's
milk-free
√
egg-free
√
gluten-free
√ wheat-free
√ nut-free
√
vegetarian
√
vegan
√ seafood-free |
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