Quorn
Recipes
Thai-Style Jasmine Rice
A one pot dish with Quorn Pieces marinated in Thai spices & cooked with peas, spinach, red peppers, sweetcorn & jasmine rice.
172 Cals
Per serving
Serves 10
30 mins
Ingredients
- 500g Quorn Pieces
- 4 tbsp Thai green paste
- 1 tsp turmeric
- 2 garlic cloves, chopped
- 1 tbsp grated ginger
RICE
- 2 tbsp oil
- 400g onion, diced
- 300g long grain rice
- 800ml vegetable stock
- 100g frozen peas
- 100g tinned sweetcorn
- 2 red peppers, chopped
- 100g frozen spinach
- 200ml light coconut milk
- 1 tsp mint
- 1 lime, juice only
- 2 tbsp fresh coriander
Method
- Place the Quorn Pieces into a bowl with the Thai green paste, turmeric, garlic and ginger. Mix well to coat and leave to marinate for 20 minutes.
- Heat the oil and fry the onion gently for 3 - 4 minutes to soften. Add the Quorn Pieces and continue to cook for a further 3 - 4 minutes, stirring continuously.
- Add the rice and stir well to coat.
- Add the stock, bring to the boil and then reduce the heat and simmer for 10 minutes.
- Add all of the remaining ingredients except for the coriander and lime and simmer for a further 5 - 6 minutes until the rice is cooked and the Quorn Pieces have reached core temperature.
- Stir in the lime juice and coriander and then serve.
Tip - add a spoonful of crushed dried chilli flakes for a hotter taste.
