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Member Recipe

Mushroom Bake Crunchy Salmon Risotto

5 Servings
Whether you've not tried it before or simply were unsure how to prepare it, our delicious Wholegrain Brown Rice & Quinoa tray is the perfect way to introduce the protein-rich quinoa grain into your diet.

What you need to get

  • 1 tray Veetee Wholegrain Brown Rice & Quinoa

  • 3 tbsp. olive oil or vegetable oil

  • 7 oz canned chopped tomatoes

  • 4 large skinless & boneless chicken thighs, diced

  • 4 salt and pepper

  • 1 medium onion, sliced

  • 7 oz canned chopped tomatoes

  • 1 red pepper, diced

  • 1/4 tsp. cayenne pepper or chili powder

What you need to do

  1. Heat some of the oil in a large pan. Season the diced thighs with salt and pepper and fry for approx. 5 minutes until golden all over. Remove from the pan and set aside onto a plate.

  2. Put a splash more oil in the pan and cook the onions over a gentle heat until translucent. Stir in the tomatoes, red pepper, peas, and tomato purée, then season with salt and pepper and the cayenne or chili.

  3. Add the curry powder, bay leaf, thyme and sugar. Pour in the water and crumble in the stock cube and return the chicken to the pan. Cover and bring to the boil, reducing the heat and simmer for 10 minutes ensuring the chicken is cooked through.

  4. Combine the VeeTee Rice into the pan; ensuring all the liquid is absorbed by the rice and heat for 2-3 minutes until the rice is cooked through. Remove the bay leaf, garnish with parsley and serve immediately.
Tips: Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Mushroom Bake Crunchy Salmon Risotto

Whether you've not tried it before or simply were unsure how to prepare it, our delicious Wholegrain Brown Rice & Quinoa tray is the perfect way to introduce the protein-rich quinoa grain into your diet.

What you need to get

  • 1 tray Veetee Wholegrain Brown Rice & Quinoa

  • 3 tbsp. olive oil or vegetable oil

  • 7 oz canned chopped tomatoes

  • 4 large skinless & boneless chicken thighs, diced

  • 4 salt and pepper

  • 1 medium onion, sliced

  • 7 oz canned chopped tomatoes

  • 1 red pepper, diced

  • 1/4 tsp. cayenne pepper or chili powder

What you need to do

  1. Heat some of the oil in a large pan. Season the diced thighs with salt and pepper and fry for approx. 5 minutes until golden all over. Remove from the pan and set aside onto a plate.

  2. Put a splash more oil in the pan and cook the onions over a gentle heat until translucent. Stir in the tomatoes, red pepper, peas, and tomato purée, then season with salt and pepper and the cayenne or chili.

  3. Add the curry powder, bay leaf, thyme and sugar. Pour in the water and crumble in the stock cube and return the chicken to the pan. Cover and bring to the boil, reducing the heat and simmer for 10 minutes ensuring the chicken is cooked through.

  4. Combine the VeeTee Rice into the pan; ensuring all the liquid is absorbed by the rice and heat for 2-3 minutes until the rice is cooked through. Remove the bay leaf, garnish with parsley and serve immediately.
Tips: Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.