1 onion, chopped
1 garlic clove, crushed
25 g/1 oz/1/2 tbsp butter or margarine 225 g/8 oz/1/2 cup long-grain rice 600 ml/1 pt/1/2 cup s vegetable stock 1/2 bay leaf
100 g/4 oz/1/2 button mushrooms 200 g/7 oz/1 small can Mexican sweetcorn (corn with bell peppers) Salt and freshly ground black pepper 50 g/2 oz/ l1/2 cup pine nuts
2 tomatoes, sliced Parsley sprig
In a flameproof casserole (Dutch oven), fry (saute) the onion and garlic in the butter for 2 minutes, stirring. Add the rice and stir well. Pour on the stock and add the bay leaf,’mushrooms and the contents of the can of corn. Season lightly and stir well. Bring to the boil, stir again, then cover and cook in a preheated oven at 200HC/400°F/gas mark 6 for 20 minutes until the rice is tender and has absorbed the liquid. Taste and re-season if necessary. Sprinkle over the pine nuts and fluff up with a fork. Garnish with the sliced tomatoes and a parsley sprig and serve hot.
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