Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Celery sticks, sliced
1 ea Green pepper, chopped
4 oz Carrots, sliced
2 lg Onions, chopped
2 tb Olive oil
2 ea Garlic cloves, crushed
8 oz Walnut pieces
6 oz Long grain rice
Salt pepper
1 pt Vegetable stock
1 lb Tomatoes, peeled quartered
4 oz Black olives
4 oz Sweet corn
4 oz Frozen peas
4 tb Chopped fresh herbs

Heat oil in the wok add the garlic walnuts. Fry stirring
frequently till the nuts are slightly browned. Remove them with a
slotted spoon. Add the prepared vegetables cook till slightly
softened. Stir in the rice season to taste. Pour in the stock
bring to a boil. Cover, reduce heat simmer gently for 10 minutes or
so. Mix together the tomatoes olives. Stir corn peas into the
vegetable mixture in the wok. Place tomatoes olives on top, do not
stir them in replace the lid. Simmer for 5 minutes. All the stock
should be absorbed. Before serving, stir in olives tomatoes, nuts
herbs. Serve with a salad.

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