Rice flakes with peas and bell pepper

Ingredients

• 152 g Rice flakes (Fine flakes, to rehydrate)
• 50 g Frozen peas (Quickly thawed in warm water)
• 25 g Red bell pepper (Cut into small dice)
• 0.5 c. à café Mustard seeds (Yellow or brown seeds)
• 1 c. à soupe Vegetable oil (Neutral (sunflower, canola))
• 0.5 c. à café Ground cumin
• 1 c. à café Tomato concentrate
• 1 c. à café Lemon juice (Fresh, or lemon zest)
• Few leaves Fresh cilantro (Coarsely chopped)
• 200 ml Water (For cooking the flakes)
• To taste Salt
• To taste Black pepper

Instructions

1. Soaking the flakes

   Place the 152 g of rice flakes in a bowl, cover with cold water and let soak for 5 minutes.

   Time: PT5M

2. Draining

   Drain the flakes using a colander and rinse quickly with cold water.

   Time: PT2M

3. Preparing the vegetables

   Cut the bell pepper into small dice and set aside. Thaw the peas if needed.

   Time: PT3M

4. Heating the oil

   Heat 1 tbsp of oil in the pan over medium heat (≈180°C).

   Time: PT2M

   Temperature: 180°C

5. Popping the mustard seeds

   Add 0.5 tsp of mustard seeds and let pop for 30 seconds.

   Time: PT30S

6. Adding the spices

   Stir in 0.5 tsp of ground cumin and cook for 1 minute.

   Time: PT1M

7. Cooking the vegetables

   Add the peas and bell pepper, cover and cook for 4 minutes over medium heat.

   Time: PT4M

   Temperature: 180°C

8. Seasoning

   Stir in 1 tsp of tomato concentrate, 1 tsp of lemon juice, salt and pepper, mix for 1 minute.

   Time: PT1M

9. Adding the flakes and final cooking

   Pour in the drained flakes, add 200 ml of water, stir and cook for 4 minutes over medium heat while stirring gently.

   Time: PT4M

   Temperature: 180°C

10. Rest

    Remove from heat, cover and let rest for 5 minutes so the flakes absorb the remaining water.

    Time: PT5M

11. Finishing and serving

    Sprinkle with chopped fresh cilantro, give a light stir and serve hot.

    Time: PT1M

Nutrition Facts

Calories

700

Protein

9 g

Carbohydrates

95 g

Fat

16 g

Fiber

5 g