UNCLE BENS YELLOW RICE RECIPES

Name: Vegan stuffed peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 500g passata; pinch chilli flakes; 2 garlic cloves, finely chopped; 18 pitted green olives, roughly chopped; 2 medium red or yellow peppers, halved through the stalks and deseeded; 250g pouch Uncle Bens tomato and basil rice; 2 medium tomatoes, 1 roughly chopped, 1 finely chopped; handful basil, chopped; 3 tbsp toasted pine nuts; 1-2 tbsp olive oil; green salad, to serve

VEGAN STUFFED PEPPERS RECIPE | BBC GOOD FOOD

Vegan stuffed peppers recipe | BBC Good Food image

Make these easy, Mediterranean-inspired vegan stuffed peppers for a filling family dinner that packs in plenty of flavour. Serve with a fresh green salad

Provided by Good Food team

Categories Dinner, Main course

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 11

Ingredients

500g passata
pinch chilli flakes
2 garlic cloves, finely chopped
18 pitted green olives, roughly chopped
2 medium red or yellow peppers, halved through the stalks and deseeded
250g pouch Uncle Bens tomato and basil rice
2 medium tomatoes, 1 roughly chopped, 1 finely chopped
handful basil, chopped
3 tbsp toasted pine nuts
1-2 tbsp olive oil
green salad, to serve

Steps:

Heat the oven to 200C/180C fan/gas 6. Tip the passata into an ovenproof dish that is large enough to hold the peppers while still keeping some room around the edges. Stir the chilli flakes, half of the garlic and half of the olives through the passata and season. Sit the pepper halves on top of the passata mixture, cut-side up, and bake for 20 mins.
Meanwhile, tip the rice into a bowl and loosen with a fork or your hands until the grains are separated. Add the remaining olives and the roughly chopped tomato. Carefully spoon the rice mixture into the cooked peppers (don’t worry about any juices that have collected in the bottom – these will soak into the rice). Stir any leftover rice through the passata mixture around the peppers, then return to the oven and bake for a further 10 mins, or until the rice is heated through.
Combine the remaining garlic, the finely chopped tomato, basil, pine nuts and olive oil. Drizzle the dressing over the peppers, then serve with a green salad on the side.

Nutrition Facts : Calories 285 calories, FatContent 14 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 4 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.79 milligram of sodium

PINEAPPLE SHRIMP FRIED RICE - SKINNYTASTE

Pineapple Shrimp Fried Rice - Skinnytaste image

Pineapple Shrimp Fried Rice has a delicious flavor combination of savory, sweet and spicy. Serve it in hollowed out pineapples for a beautiful presentation!

Provided by Gina

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 10

Ingredients

3 cups cooked brown rice (from 1 1/2 cups uncooked)
1 teaspoon oil
1 1/4 lb large peeled and deveined shrimp (chopped into chunks)
1-1/2 cups fresh pineapple (diced (from 2 fresh))
5 large scallions (chopped)
3 cloves garlic (minced)
1 fresh chili pepper or jalepeno (chopped)
1 tablespoon soy sauce (or more to taste)
1 teaspoon fish sauce
cilantro for garnish

Steps:

Cook brown rice according to package directions and set aside to cool.
If making pineapple bowls, cut each pineapple in half and hollow out both halves to make 4 bowls.
Cut a piece off the bottom of the pineapple halves to create a flat base.
Cut the pineapple into small pieces and set aside.
Heat a nonstick wok on high heat; when hot add oil.
Add shrimp and cook a few minutes until just opaque, 3 to 5 minutes; set aside.
Add the scallions, chili and garlic to the wok. Saute about 1 minute, then add the rice, shrimp and pineapple and stir a few times.
Add soy sauce and fish sauce, stir to mix all the ingredients and cook another 30 seconds.
Divide and transfer into the hollowed out pineapples and garnish with cilantro.

Nutrition Facts : ServingSize 1 pineapple half, Calories 431 kcal, CarbohydrateContent 60 g, ProteinContent 34.5 g, FatContent 5.5 g, SaturatedFatContent 0.5 g, CholesterolContent 215 mg, SodiumContent 461 mg, FiberContent 3 g, SugarContent 6.5 g

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