Tag Archive | Rice

Microwaved Egg Fried Rice with Veg (27p)

Jan13

This turned out to be quite a substantial, filling meal and not something that could be gobbled down quickly, so not one to dish up as a quick fix before work. Probably took about thirty minutes to make start to finish.

I tried a sprinkle of Italian herb seasoning, but I’m not sure it really suited the dish, so added the juice of half a lemon which added a nice edge. Next time I’ll use the lemon juice alone. Avoiding adding salt to anything, finding alternatives. Very pleased with the price of this one, which includes electricity and washing-up cost.

  • 100g rice, boiled up.
  • 100g mixed veg – the cheap supermarket own-brand – if rather chunky, chop into smaller pieces before mixing with the boiled rice.
  • Juice of half a lemon.

Defrost the veg in the microwave or by leaving in the fridge for a good while. Boil up the rice, drain off the water and mix with the veg. Crack in an egg, mixing in well. Microwave for two minutes (700W oven). Add the lemon juice and stir a final time to break up the mixture.


Mushroon Chasseur Risotto (72p)

Feb16

Just found a couple more old. Here’s the first, to be followed shortly by Jack’s signature Carrot, Cumin and Kidney Bean Burger. That will be the last for now, I promise.

Facebook post 12 Oct 2016.

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Based on the Cooking on a Bootstrap recipe.

Chasseur, I learned from Wikipedia, is a thick sauce, typically made of mushrooms, onions and tomatoes, with a sprinkle of mixed herbs, served in generous amounts with meat dishes (‘hunters’ meats, like rabbit, pheasant, venison, etc.), or these days with rice, mashed potatoes or cous cous – what a bunch of wimps we’ve become!

I began with:half a punnet of mushrooms, 2 garlic cloves, 1 onion, a chicken stock cube and a big pinch of mixed herbs.

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The onion, garlic cloves and mushrooms went in put into a saucepan with 2 tablespoons of oil, at first on a high heat for 5 minutes to soften the onion. Then in went the tomatoes, herbs and crumbled stock cube. (Also 100ml red wine theoretically, but I’m allergic to the sulphites in wine so I added just water – I wanted to taste the dish without the wine anyway.)

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Jack’s recipe left it at that, but this looked more like lumpy soup than solid food, so after 40 minutes I threw in 100g long-grain rice to turn it into a risotto – it needed constant stirring for 20 minutes and quite a bit of extra hot water from the kettle to stop it going solid as the rice absorbed the juices. Served with one of my plus-sized slices of bread with butter, it was VERY filling.

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A real ‘winter warmer’. There was enough for four servings. The costing is a little complicated – adding for electricity, including re-heating for future meals, washing up, bread, butter and a cup of Earl Grey, something like 72 pence a meal..