Quorn, rice & peas sw
Recipe byIngredients
- Fry Light
- 300gm Quorn pieces
- 1 red pepper, deseeded, sliced
- 100g (3 ½ oz) mushrooms, sliced
- 175g (6oz) long grain rice
- 100g (3 ½ oz) peas
- 295g can Campbell's Condensed 99% Fat Free Spring Vegetable Soup (6 Syns)
- 200ml (7 fl. oz) stock made with Vecon
1. Method
1. In a large pan sprayed with Fry Light stir-fry Quorn and pepper for 5 minutes.
2. Add mushrooms and cook for another 5 minutes.
3. Stir in remaining ingredients, cover and simmer for 15 minutes (stirring occasionally) or until liquid is absorbed and the rice is cooked.
main courses November 21, 2011 22:47
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