| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Chinese |
Main dish, Chinese, Rice, Vegetarian |
4 |
Servings |
INGREDIENTS
| 4 |
|
Celery sticks, sliced |
| 1 |
|
Green pepper, chopped |
| 4 |
oz |
Carrots, sliced |
| 2 |
lg |
Onions, chopped |
| 2 |
tb |
Olive oil |
| 2 |
|
Garlic cloves, crushed |
| 8 |
oz |
Walnut pieces |
| 6 |
oz |
Long grain rice |
|
|
Salt & pepper |
| 1 |
pt |
Vegetable stock |
| 1 |
lb |
Tomatoes, peeled & quartered |
| 4 |
oz |
Black olives |
| 4 |
oz |
Sweet corn |
| 4 |
oz |
Frozen peas |
| 4 |
tb |
Chopped fresh herbs |
INSTRUCTIONS
Heat oil in the wok & add the garlic & walnuts. Fry stirring frequently
till the nuts are slightly browned. Remove them with a slotted spoon. Add
the prepared vegetables & cook till slightly softened. Stir in the rice &
season to taste. Pour in the stock & bring to a boil. Cover, reduce heat &
simmer gently for 10 minutes or so. Mix together the tomatoes & olives.
Stir corn & peas into the vegetable mixture in the wok. Place tomatoes &
olives on top, do not stir them in & replace the lid. Simmer for 5 minutes.
All the stock should be absorbed. Before serving, stir in olives &
tomatoes, nuts & herbs. Serve with a salad.
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