Peppy plush Plov
By Mira Lieberman
Embedded Files
Ingredients
Ingredients
1 package Quorn vegan chicken pieces
2 cups white rice, rinsed and drained
1 large organic carrot, peeled and grated
1 small organic onion, finely diced
2 tbsp vegan butter
¼ cup organic ketchup
2.5 cups of water or veggie broth
1 tsp salt
1/8 tsp freshly ground pepper
1/8 tsp cayenne pepper
Method
Method
Heat 2 tbsp of olive oil in a large pan over medium heat. Add onion and sauté until golden. Add Quorn vegan chicken pieces and cook for 3 minutes.
Add grated carrots and sauté 2 more minutes.
Add 2 tbsp of vegan butter and ¼ cup ketchup and mix well.
Once the vegan butter melts, add 2 cups of rinsed rice. Sprinkle with 1 tsp of salt, 1/8 tsp of black pepper and 1/8 tsp of cayenne pepper and mix together.
Add 2.5 cups of water or veggie broth and cook covered over medium heat for 15-10 minutes until all the water has evaporated.
Turn the heat off, and let sit for 10 minutes before serving.
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