Super Savoury Rice
risotto by justinhenry of flickr
Now this recipe is one a Bracknell food technology teacher uses for her year 9 pupils, aged 13/14. A highly adaptable recipe we've tweaked to make it cover all angles.
Cath says: "This is one of my favourites – it’s like comfort food! – You can change the ingredients if you don’t like something – and it is good for coeliacs, diabetics and can also be adapted to suit vegetarians and vegans too – What a dish!!!!"
Equipment needed: 1 large sealed container, 1 apron.
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Ingredients
- 225g long grain rice (Cath has found that Uncle Bens rice is the best because it REALLY doesn’t stick to the pan – honest!!)
- 1 veg stock cube, then make up to 600ml with boiling water. Check stock is yeast-free and gluten-free if necessary for your guests.
- 4 rashers/slices of vegan bacon/ham/pepperoni, or smoked tofu or smoked almonds – ready chopped into small pieces - or a drained tin of kidney beans and some smoked paprika. For gluten free use the nuts, tofu or tempeh rashers. For soya-free use the nuts or beans option.
- 1 small onion
- 1 red pepper
- 85g frozen peas (defrosted)
- 85g frozen sweetcorn (defrosted)
Method
- Place rice into a pan and add the made up stock. COVER and cook over a LOW heat for 11-12 minutes (keep stirring every couple of minutes to make sure it doesn’t stick or run out of liquid!)
- While rice is cooking, chop finely chop onion and slice pepper. Place oil in a frying pan and fry onion until onion is SOFT.
- Add vegan rashers or alternative and red pepper and cook for a further 2 mins.
- Add peas & sweetcorn and heat through.
- Check rice is cooked and add to fried mixture and mix together.
- Place into container and allow to cool before sealing. Place in fridge.
About
- Difficulty: Beginners
- Preparation: Advance
- Provides: 4 servings
- Yields: 1 large container full
- Vegginess:: Vegan
Type
Timings
- Preparation: 5 minutes
- Cooking: 15 minutes
- Total: 20 minutes
Allergy details
Author
This recipe was reproduced with the kind permission of .
