Here’s a family favourite that was first cobbled together when I was broke and had to invent something with ingredients I had in the cupboard and fridge. The kids called it ‘Mum’s Risotto’, but it isn’t really risotto at all, just rice and veg. The veg can be a bit tired and manky.
Put oven on to 180degrees to heat up.
Fry, over very hot heat, one ingredient at a time:
(I use olive oil for frying, but you can use whatever you prefer.)
1 aubergine (thinly sliced, fry till brown) (if you salt the aubergine slices, you won’t need to add salt later)
1 red pepper (cut into 1 inch squares)
1 green pepper (ditto)
1 small pack baby button mushrooms (halved)
(Any other veg you think would work)
1 mug of basmati rice (til it’s all opaque and white, just starting to brown)
Put the whole lot in a big-ish casserole or ovenproof pan.
Add a handful of chopped black olives
Four tomatoes cut into eighths
Put a good dessert spoonful or more of curry paste into the mug you measured the rice with, fill it to the top with boiling water and stir, then tip it into the casserole/pan. Add a second mug full of boiling water. Stir the whole lot together, and if you didn’t salt your aubergine slices, add salt now.
Put the casserole/pan into a 180degree oven for 40 minutes. Stir and stand for a couple of minutes.
Serve with a generous helping of grated cheddar. Serves 4-6.
(You can use less rice if you are cooking for fewer people - just make sure that you add two measures of water for one measure of rice)
Good Morning Sunday 28th April 2024
Have any of you got all electric cars? Pros and cons please.
