Kaitlin Colucci
Writer and expert6 months ago
- Servings
- 4
- Prep Time
- 30 minutes
Ingredients
- 1/2 leek (the green part)
- 1-2 tbsp garlic oil
- 4 servings of rice
- 500g crushed tomatotes
- 1/2 handful oregano, finely chopped
- 2 tbsp onion-free chicken stock
- Salt and black pepper
- 100ml water
- 250g edamame beans
- 250g halloumi
Instructions
1.
Peel and finely chop the leek.
2.
Sauté in oil and add rice (quantity for 4 servings, see instructions on the package). Let it sauté for about 1 minute.
3.
Add crushed tomatoes, oregano, and chicken broth. Season with salt and pepper.
4.
Let it simmer for about 10 minutes or until the rice is tender. Add water as needed.
5.
Mix edamame beans into the tomato rice.
6.
Slice the halloumi and fry it for 2–3 minutes on each side.
7.
Serve the halloumi with the tomato rice.
Kaitlin Colucci
Writer and expert
Kaitlin Colucci is currently lending her expertise to Belly Balance, the innovative app revolutionising the management of IBS, where her contributions are making significant impacts on patient care and supporting other healthcare professionals.
Kaitlin is one of the leading gut health dietitians in the UK and founder of The Mission Dietitian, combining nearly a decade of experience in dietetics with her passion for yoga teaching. Renowned for her innovative approach, Kaitlin specialises in integrating science-backed nutrition with the healing practices of yoga, meditation, and breathwork to address the complexities of IBS and other gut health disorders.
