Name: Mediterranean Lunch Pot
Yield: 2
Ingredients: 100g red rice, or 250g microwavable pouch of cooked wild rice; 70g buckwheat; 1 tbsp olive oil; 1/2 red onion, chopped; 1 red chilli, deseeded and finely chopped; 3 garlic cloves, crushed; 175g roasted red peppers from a jar, drained and chopped; 1 tbsp shelled hemp; 200ml vegetable stock; 1 tbsp balsamic vinegar; 1 tbsp chopped rosemary and thyme, or to taste; 1 1emon, juiced; Flaked sea salt and freshly ground black pepper

VMG Recipes