RCI-VG.004.1090.001
Quick Vegetable Sauté
This makes a huge amount, so will no doubt be eating for rest of week.
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyadvanced
Ingredients
- 1 unit
- larges onions2 unitdiced
- carrot1 unitgrated
- green pepper1 unitdiced
- 2 tsp
- or more chilli2 tsp
- 2 tsp
- each taco seasoning mix1 unit
- 1 to 2 cups
- kidney beans1 candrained and rinsed
- 1 can
- leftover rice and peas1 cup
- ¼ cup
Method
1
Heat a large skillet or sauté pan over medium-high heat. Add the diced onions and sauté for 2-3 minutes until they begin to soften and become translucent.
2
Stir in the minced garlic, grated carrot, and diced green pepper. Continue sautéing for 3-4 minutes until the vegetables are fragrant and beginning to tender.
3 minutes
3
Add the cumin, chilli, and taco seasoning mix to the vegetable mixture. Stir well to coat all ingredients and toast the spices for about 1 minute until aromatic.
4
Pour in the vegetable stock and bring the mixture to a gentle simmer. Add the cracked wheat and stir to combine.
5
Add the frozen corn and drained kidney beans to the skillet. Stir well to incorporate and allow the mixture to simmer for 4-5 minutes until the corn is heated through.
5 minutes
6
Add the canned tomatoes (with their juices) and the leftover rice and peas. Stir thoroughly to combine all ingredients and heat through for 2-3 minutes.
3 minutes
7
Taste the sauté and adjust seasoning as needed with additional cumin, chilli, or taco seasoning. Serve hot as a complete one-pan meal or as a hearty side dish.