Vegetable Rice

Name: Vegetable Rice
Ingredients: 4 tablespoons olive oil; 2 ounces butter; 6 ounces streaky bacon, chopped; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 7 ounces carrots, peeled and sliced; 3 12 ounces mushrooms (chestnut have a good flavour); 1 bay leaf; 14 ounces white rice (preferably basmati); 14 ounces chopped tomatoes; 4 12 ounces baby spinach leaves; 4 12 ounces fresh peas; 7 ounces broccoli florets, blanched

13 ingredients

7 steps

Ingredients

4 tablespoons olive oil
2 ounces butter
6 ounces streaky bacon, chopped
1 onion, finely chopped
3 garlic cloves, finely chopped
7 ounces carrots, peeled and sliced
3 12 ounces mushrooms (chestnut have a good flavour)
1 bay leaf
14 ounces white rice (preferably basmati)
14 ounces chopped tomatoes
4 12 ounces baby spinach leaves
4 12 ounces fresh peas
7 ounces broccoli florets, blanched

Directions

1

Preheat oven to 375F
2

Place a non-stick casserole (or oven-proof pan) over medium heat on the hob.
3

Heat the olive oil and butter and sweat off the bacon, onion, garlic, carrots, mushrooms and bay leaf for 6-10 minutes until softened.
4

Add the rice, stir to combine and then pour in boiling water, at a ratio of two cups of water to each cup of rice (this is called the absorption method) so for 2 cups of rice you'll need 4 cups of water.
5

Cover the saucepan and place in oven for 30 minutes or until the rice is al dente.
6

Remove from the oven and add the canned chopped tomato and the spinach, folding them into the rice.
7

Fold in the peas and broccoli florets and allow to heat through over a gentle heat on the hob for a few minutes.