Vegetarian for Life
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Packed full of tasty vegetables, rice and Mediterranean warmth. 

Serves: 4
Time to prepare: 10 mins
Time to cook: 20 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan


  • 200g/7oz easy cook rice
  • ½ tsp turmeric
  • 1 tbsp oil (use the oil from the artichokes if using)
  • 1 onion, sliced
  • 2 garlic cloves, sliced
  • 150g/5oz asparagus or green beans, trimmed and sliced
  • 1 red pepper, sliced
  • 1 small jar artichokes, drained (the ones in oil)
  • 75g/2½oz sundried tomatoes, sliced
  • 30g/1oz gherkins, finely chopped
  • 50g/1¾oz olives, sliced
  • 100g/3½oz sundried tomato paste
  • 75g/2½oz frozen peas
  • ½ tsp paprika
  • 1 tbsp fresh dill. Use parsley, thyme or oregano if you prefer
  • 100g/3½oz cherry tomatoes, cut in half
  • 30g/1oz toasted almond flakes
  • 1 lemon, cut into wedges


  1. Place the rice and turmeric into a large pan with lots of cold water. Bring to the boil and simmer for 10 minutes or until cooked. When cooked drain thoroughly. While the rice is cooking prepare the base.
  2. In a large frying pan, gently fry the onions for 5 minutes then add the garlic and asparagus. Continue to cook for another 5 minutes.
  3. Add the peppers, artichokes, sundried tomatoes, gherkins, olives and half the sundried paste, peas, paprika and half the fresh herbs. Continue to cook for 5 minutes stirring from time to time.
  4. Fold in the cooked rice to the vegetables and add the cherry tomatoes. Garnish your dish with the remaining sundried tomato paste, herbs, almond flakes and lemon wedges.

CHEF’S TIP: When serving the dish either do it straight from the pan as would be done in Spain, or place it onto a large serving plate and garnish.  Chop and change the ingredients to suit what you have in or to keep it seasonal. Try butterbeans, broad beans, Quorn pieces, capers, aubergine, chillies or cashew nuts. Let your imagination run. 

For more great 'Sustainable' recipes, click here.


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