-==== REZKONV-Recipe – RezkonvSuite v1.2
6 Rashers streaky or back bacon, chopped
1 Handful closed-cup mushrooms, halved
1 tablesp. Sunflower or vegetable oil
1 small Onion, chopped
1 clove Garlic , crushed
150 grams Long-grain rice
300 ml Hot chicken or vegetable stock, made with a cube
Handful grated cheddar or other hard cheese
Good Food Magazine, October 2006, p. 49
— Edited *RK* 10/12/2006 by
— Ulrike Westphal
1. Heat a large, non-stick saucepan and tip in the bacon. Fry for a
few mins over a medium heat, until the fat has started to come out
of the bacon. Add the mushrooms, turn up the heat a little, then fry
for another 3-4 mins until the mushrooms are cooked through and
golden and the bacon is crisp. Tip onto a heatproof plate and keep
warm, either in a low oven or covered with foil.
2. In the same pan, heat the oil, then gently fry the onion for 5
mins or until soft. Add the garlic and fry for another min, then tip
in the rice. Pour in the stock, stir once and bring to the boil.
Turn down to a gentle simmer and cook for 10 mins, until almost all
of the liquid has gone. The rice will be a little underdone at this
point. Take off the heat, give it a stir and cover with a lid (or a
big plate). Leave for 5 mins to finish cooking in its own steam.
3. Stir most of the cheese through the rice, then season to taste.
Serve in bowls topped with the bacon and mushrooms and the rest of
the cheese sprinkled over.
:PER SERVING 549 kcalories, protein 19g, carbohydrate 68g, fat 24g,
saturated fat 9g, fibre 1 g, sugar 2g, salt 232g
:PREP 10 mins
:COOK 15 mins