This is one of my all time favourite recipes, which has been a hit with everyone I have ever made it for. I would like to take credit for it, but I cannot. It is a recipe taken from my parents, who I believe once got it from the side of a rice packet. It doesn't look the most appetising of meals, but it is gorgeous! I also like this dish because I often make it using frozen mince and mushrooms so it can be a quick and hearty meal.
Ingredients (to serve about 6)
Fry meat gently in 70g of butter until browned and then remove from the pan.
Chop the garlic and onion and fry slowly for a few minutes.
Add the mushrooms and rice and continue to fry for 4-5 minutes.
Chop the garlic and onion and fry slowly for a few minutes.
Add the mushrooms and rice and continue to fry for 4-5 minutes.
Stir in tomato purée, salt and pepper. Make up the chicken stock with 1.5l water. Return the mince to the pan with half of the stock. Simmer until the stock has been absorbed and then add the remaining stock. Dab with the remaining butter and sprinkle with grated cheese. Cover and leave for about 5 mins. |
Serve with warm bread and butter and enjoy. Or, freeze and save for easily heatable lunches.