Heat vegetable oil in large saucepan over a low heat. Add onions, mixed peppers, mushrooms, garlic and leeks to the pan and sauté 2 minutes.
Stir rice into the pan, increase heat to medium and sizzle the rice for 1 minute.
In a jug combine, the ProZero with the vegetable stock.
Add a small ladleful of stock/ProZero mixture to the pan at a time, keep stirring until completely absorbed. Continue to add the stock until all is used and the rice is tender and has a creamy consistency (this will take 25-30 minutes).
Divide into two portions and top with chopped coriander.
Top with Violife Parmesan for an extra creamy taste.
This recipe has been specifically designed for a low protein diet.
Refer to labels for allergen and other product information.
Calories and exchanges are calculated per portion.
LLW, a guide to healthy PKU living.