Quorn and Rice Bake

Ingredients

• 2 medium red onions, cut into wedges
• 2 garlic cloves, crushed
• 2 celery sticks, chopped
• 1 red pepper, deseeded and diced
• 1 red chilli, sliced
• 4 Quorn fillets, cut into chunks
• 225g (dry weight) basmati rice
• 2 tsps vegetable stock powder
• 1 x 400g can chopped tomatoes
• 600ml water
• salt and freshly ground black pepper
• chopped fresh parsley to garnish

Cooking Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6. Preheat a non-stick frying pan.
2. Dry-fry the onions in the non-stick pan until lightly browned, then add the garlic, celery, pepper, chilli and Quorn. Stir in the rice, stock powder and tomatoes, and pour in sufficient water (approx. 600ml) to cover the rice.
3. Bring to the boil, then reduce the heat and simmer gently for 20 minutes until the liquid has been absorbed and the rice is cooked.
4. Season to taste with black pepper before serving and garnish with the chopped parsley.

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