Wednesday, 5 October 2011

Diced Quorn Basque

When making this recipe I used some homemade orange wine (which it turns out is only really any good for use in cooking), but a mixture of white wine and orange juice works as a suitable replacement.


  • 2 onions, chopped
  • 1 tsp sunflower oil
  • 300g Quorn pieces
  • 250g basmati rice
  • 8 sun-dried tomatos, roughly sliced
  • 1 pepper, sliced into 1/2 cm strips
  • 660ml orange wine or 330ml orange juice and 330ml dry white wine
  • 2 tsp paprika, preferably smoked
  • 14 green olives, cut in half


  1. Add the onions, oil and Quorn pieces to a large saucepan with a well fitting lid and fry on a high heat until it starts to brown.
  2. Add all the other ingredients, other than the olives, and bring to a simmer.
  3. Stir well, turn the heat down low and put the lid on the pan.
  4. Leave to cook for 15 to 20 minutes, checking a couple of times to make sure that it's not got too dry or started burning on the bottom.
  5. Add the olives when all the liquid has been absorbed by the rice.
  6. Mix well and serve immediately.

Serves 3 to 4.

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