Heat the oil in a large frying pan over a medium heat and add the onion, peppers, garlic, basil, lemon, spring onions, mushrooms, paprika and turmeric.
Fry for 5 minutes or until soft.
Add the low protein rice and fry for a further 2 minutes.
Pour in the vegetable stock and stir continuously, allowing the liquid to be absorbed into the rice.
Remove the lemon wedges and add the cherry tomatoes.
Cook for a further 5 minutes or until the tomatoes are soft.
Season to taste.
Serve alongside a lovely fresh salad.
Use whichever permitted vegetables you like!
Refer to labels for allergen and other product information. This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.