-1 cup brown rice
-1 cup onion
-3 sticks celery
-4 ripe tomatoes
-2 redbell peppers
-2 yellow bel peppers
-Handful of basil
-Vegetable stock (homemade)
-Salt as required
Bake the bell peppers until they turn soft. Leave them to cool.
In a large saucepan, soften onion and celery and add rice and saute. Add begetable stock and stir continously. Add the stock ladle by ladle.
When rice is almost eady, add chopped bell peppers, tomato ad basil.
Bake the dish in pre-heated oven at 180 degrees for 20 minutes. Serve warm.
This is a oil free, healthy and tasty recipe which is also easy to prepare. Bell peppers are rich sources of vitamin C and also impart an excellent flavour to the recipe.
One of Thrive’s biggest focus to teach anyone how to harness the healing power of food. In order to this, we have been creating innovative and delicious recipes that are filling, tasty and full of healing benefits. This one is just one of those recipes.