Mr Organic Grilled Red Pepper Risoni (Vegan) AD | JessBeautician

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Subscribe to Mr Organic here: http://bit.ly/30WouOG. This video is a paid collaboration with Mr Organic.
Show More Subscribe to Mr Organic here: http://bit.ly/30WouOG. This video is a paid collaboration with Mr Organic.

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KITCHENWARE:
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Large pan: http://bit.ly/2F9W5db*
Toaster: http://bit.ly/2GSWmSz*
Chopping board: http://bit.ly/2EficzH*
Knife (Gifted): https://amzn.to/2P2YHia*
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GRILLED RED PEPPER RISONI (Serves 4-6)

1 box Mr Organic Red Lentil Rice: https://bit.ly/2OzxXbC
2 tbsp Mr Organic Olive Oil: https://bit.ly/2IFlFdU
1 medium red onion, sliced
2 cloves garlic, minced
2 tsp of smoked paprika
230g medium vine tomatoes
1 jar Mr Organic Grilled Red Peppers: https://bit.ly/2VuBSrD
Salt & pepper
Vegan feta cheese alternative (optional, I used Violife’s Greek White Block)
1/4 cup freshly chopped parsley + extra to garnish

FOR THE DRESSING:
1 tbsp Mr Organic Olive Oil: https://bit.ly/2IFlFdU
1 tbsp red wine vinegar
1 tbsp maple syrup: https://amzn.to/2MsHxdQ*
1 tsp smoked paprika

Add the box of Mr Organic’s Red Lentil Rice to a pan of boiling salted water, give it a stir and then leave it to cook for 11 minutes until al dente. Once the legume rice is cooked, place the lid on the pan, take it over to the sink and just drain off any excess liquid, then place the cooked legume rice in a bowl and set it aside. Put the empty clean pan back on a medium heat then drizzle in the oil, allow that to gently warm through and then add the sliced red onion into the pan along with the minced garlic. Give it a good stir, frying it off for around 10 minutes or so, allowing the onion and garlic to cook down until soft. Next, add the smoked paprika , turn it all through the onion and garlic until everything is well coated. Leave that to continue cooking on a low heat, whilst you then half the medium vine tomatoes, add the tomatoes into the pan next, gently stir them through everything, then increase the heat to medium-high, place the lid on the pan and allow the tomatoes to cook for around 15 minutes, shaking the pan occasionally to ensure nothing sticks. After 15 minutes, remove the lid from the pan, the tomatoes should be nicely cooked through, then using the back of the spoon, just roughly break the tomatoes up to release the juices and then just stir everything through well. At this point, turn the heat right down and then add the cooked legume rice back into the pan. Take a jar of the Mr Organic Organic Italian Grilled Peppers and using a fork, remove all of the peppers from the jar into the pan. Next add the chopped, fresh flat leaf parsley to the pan, season with sea salt and cracked black pepper, then give it a good final stir through, making sure it’s all really turned over - you can either serve this warm or allow it to cool down to enjoy it as more of a chilled rice salad. Make the dressing when you’re ready to serve, by mixing together the dressing ingredients in a separate bowl, then pour that over the Grilled Red Pepper Risoni. Give it a good turn through just to make sure that everything is well combined and the dressing has been mixed through well. This is lovely also served with some vegan feta cheese just crumbled over the top and lastly, you can then scatter over the remaining chopped parsley on top.

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Nails: ‘Ballerina’ (Gifted) 30% off with code ‘JessB30’ here: https://bit.ly/2OccRAw


Disclaimer: This video is sponsored by Mr Organic.

(Gifted)
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.
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