Vegetable Rice Bowl with Yoghurt Dip | Recipe

Ingredients

• 200 g wild rice
• 750 ml vegetable stock
• 2 tbsp olive oil
• 1 onion, diced
• 150 g carrots, roughly grated
• 1 red pepper, cut into strips
• 1 yellow pepper, cut into strips
• 1 courgette, thinly sliced
• 2 tsps JS Vegetable Allrounder
• fresh mint and parsley
• 300 g Greek yoghurt
• 1 clove garlic, finely chopped
• 1/2 lemon, juice
• salt and pepper, to taste