- 2 tbsp olive oil or coconut oil
- 2 garlic cloves – crushed
- 1 red onion finely chopped
- 500ml hot vegetable stock
- 125g Camargue red rice
- Zest of 1 lemon
- 1 tbsp lemon juice
- 150g frozen peas
- 200g /1 bunch asparagus, cut into 2cm pieces
Method:
- Heat the oil in a large shallow pan and sauté the onion and garlic for 5 minutes.
- Add the rice and stir to coat in the oil. Add the vegetable stock. Bring to the boil then simmer covered for 40 minutes, stirring occasionally.
- Add the lemon, peas and asparagus and cook for a further 3-4 minutes until tender.
- Spoon into bowls and scatter over the nutritional yeast flakes to serve
