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Rice and Mushroom Bake
This is one of my family's favourite meals. It's quick and easy to make and is delicious served with green vegetables such as broccoli and peas. We call it 'the cornflake meal!'
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Ingredients:
2 tablespoons vegetable oil
1 large onion, sliced
225g/8oz mushrooms, sliced
225g/8oz long grain rice (or brown rice but increase the cooking time by 15 minutes)
1 teaspoon cumin powder
1 teaspoon mild chilli powder
1 teaspoon tomato puree (I use a squirt of ketchup if I run out of puree)
600ml/1 pint vegetable stock (if you use stock cubes, crumble them into the mix and add the boiling water on its own)
75g/30z cheddar cheese, grated
40g/1 1/2 oz cornflakes
Method:
Heat the oil and cook the onion and mushrooms until softened which should take about 5 - 10 minutes. Add the rice and fry until golden brown. Stir in the spices, tomato puree and stock. Bring to the boil and stir once. Reduce the heat, cover the pan and simmer for 15-18 minutes, until the rice is tender and the liquid absorbed. Stir in half the grated cheese and transfer to an ovenproof casserole. Mix the remaining cheese with the cornflakes, sprinkle on top of the rice and bake in a moderately hot oven for15-20 minutes, until golden brown.
TOP: Layer the corn flakes and grated cheese, finishing with a layer of cheese. I must admit we love the cornflake topping so much we just add layers of cheese and cornflakes 'til we feel it looks enough!