Michelle's FreeFrom Red Rice with Pine Nuts
Wheat, gluten, corn, soya, dairy, egg & nut free

3 tbsp olive oil
3 leeks, finely sliced
350g / 12oz red Camargue or wholegrain brown rice
1 litre / 34fl oz wheat/gluten-free vegetable stock
50g / 2oz lightly toasted pine nuts
sea salt and freshly ground black pepper

Heat the oil in a wide pan and gently cook the leeks for 10 minutes. Add the rice, stir around for a few minutes then add the stock. Bring to the boil and simmer, uncovered for 15-20 minutes or until the rice is cooked. Add extra liquid if needed. Add the pine nuts, season to taste and serve.

Serves 6 - per portion
326cals - 6g protein
13g total fat - 1.6g sat / 6.1g mono / 5g poly
49g carbohydrate of which 2g sugar
2.5g fibre - 109mg sodium / 0.2g salt

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