One of the suggestions of cooking Red Rice
is the Raid-the-fridge-rice
A handful of muchrooms, halved
1 small onion chopped
1 tbsp sunflower oil
1 garlic clove, crushed
150 gr/5 1/2 (1/2 mug) hot chicken or vegetable stock
a hudnful of cheddar or other hard cheese, grated
1. Heat a large non-stick pan and tip in the bacon. Fry for a few minutes over meadium heat until fat starts to run out. Add the mushrooms, turn up the heat a little then fry for another 3-4 minutes until the mushrooms are golden and the bacon is crisp. Tip on to a heatproof plate and keep warm.
2. Using the smae pan, soften the onion in th oil for 5 minutes. Add the garlic, fry for 1 minute, then tip in the rice and stock, and bring to boil. Turn the heat down to a gentle simmer for 10 minutes until almost all of the liquid had gone. Take off the heat, stir, then cover for 5 inutes to finish cooking in its own steam.
3. Stir most of the cheese through the rice, then season. Serve in bowls topped with the bacon and mushrooms and the rest of cheese sprinkled over.
Per serving 549 kalories
Good food. 101 BUdget dishes. BBC Books. Ed Jane Hornby, 2009.