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  • RECIPE MAKES: 3 portions
  • PREP TIME: 20 minutes
  • COOK TIME: 20 minutes
Step 1

Heat the oil in a large frying pan over a medium heat and add the onion, peppers, garlic, basil, lemon, spring onions, mushrooms, paprika and turmeric.

Step 2

Fry for 5 minutes or until soft.

Step 3

Add the low protein rice and fry for a further 2 minutes.

Step 4

Pour in the vegetable stock and stir continuously, allowing the liquid to be absorbed into the rice.

Step 5

Remove the lemon wedges and add the cherry tomatoes.

Step 6

Cook for a further 5 minutes or until the tomatoes are soft.

Step 7

Season to taste.

Serving Suggestion:
Serve alongside a lovely fresh salad.


Top Tip:
Use whichever permitted vegetables you like!

Refer to labels for allergen and other product information. This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.

  • 2 tbsp Oil
  • ½ Red onion, finely sliced
  • 1 Green pepper, finely sliced
  • 2 Garlic cloves, minced
  • 10g Fresh basil, chopped
  • ½ Lemon, quartered
  • 2 Spring onions, sliced
  • 2 Large mushrooms, sliced
  • 1 tsp Paprika
  • 1 tsp Turmeric
  • 100g Low protein rice
  • 300ml Vegetable stock
  • 10 Cherry tomatoes, halved
  • Salt and pepper to taste