Recipes
Vegetable Rice Bowl with Yoghurt Dip

Vegetable Rice Bowl with Yoghurt Dip | Recipe

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Vegetable Rice Bowl with Yoghurt Dip | Recipe

Name: Vegetable Rice Bowl with Yoghurt Dip
Cook time: 45 min
Yield: 4 Personen
Ingredients: 200 g wild rice; 750 ml vegetable stock; 2 tbsp olive oil; 1 onion, diced; 150 g carrots, roughly grated; 1 red pepper, cut into strips; 1 yellow pepper, cut into strips; 1 courgette, thinly sliced; 2 tsps JS Vegetable Allrounder; fresh mint and parsley; 300 g Greek yoghurt; 1 clove garlic, finely chopped; 1/2 lemon, juice; salt and pepper, to taste

Just Spices

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Cooking Time:

45 min

Difficulty:

Easy

Persons

Ingredients

For the bowl:
2 tsps

Vegetable Allrounder
Add a dash of delight to your veggies £4.99 £66.53/kg Incl. 0% Tax, excl. shipping
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200 g

wild rice
750 ml

vegetable stock
2 tbsp

olive oil
1

onion, diced
150 g

carrots, roughly grated
1

red pepper, cut into strips
1

yellow pepper, cut into strips
1

courgette, thinly sliced
fresh mint and parsley
For the yoghurt dip:
300 g

Greek yoghurt
1 clove

garlic, finely chopped
1/2

lemon, juice
salt and pepper, to taste

Method

To make the yoghurt dip, put the Greek yoghurt in a bowl, add the garlic, lemon juice, salt and pepper. Stir well until all ingredients are well combined and set aside.

Rinse the rice thoroughly until the water runs clear. In a saucepan, bring the vegetable stock to the boil and add the rice. Cover and simmer over a low heat until the rice is cooked and the liquid is absorbed. Set aside.

Heat the oil in a large frying pan and sauté the onion.

Add the peppers and courgette slices and continue frying until the vegetables are tender but still have bite. Add the grated carrots and fry them briefly until they soften slightly.

Add the Vegetable Allrounder and rice to the pan and mix everything well until the seasoning is evenly distributed and the rice is well warmed through. Arrange the rice and vegetables in bowls and serve with the yoghurt dip. Garnish with fresh mint and parsley.

Nutritional information: (Per person)

Calories
385 kcal

Carbohydrates
48 g

Protein
13 g

Fat
16 g