Ingredients
1½ pint (800ml) of vegetable stock
1
red and 1 green pepper, roughly chopped
8
oz. (200g) mushrooms, sliced
2
oz. (50g) mange tout, topped and tailed
2
oz. (50g) broken cashew nuts
1
Tin (454g) chopped tomatoes
6
fl.oz. (150ml) dry white wine (or substitute with 1 tbsp vinegar)
Directions
1.
In a large, heavy saucepan fry the onion in 4 tbsps olive oil. Add 1/2 tsp chilli powder and the rice and cook for 4-5 minutes. Add vegetable stock, wine, tomatoes, 1 tbsp tomato puree, 1/2 tsp tarragon, 1 tsp basil. 1 tsp oregano. Simmer for 10-15 minutes. Add peppers, celery, mushrooms, mange tout and cook for another 30 minutes until the rice is cooked. Add peas, cashew nuts, salt and pepper. Heat through until peas are ready and serve.
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