Savoury Rice
For five people (quantities for ten are given below)
350g long-grain rice
4 tbsp butter (50g)
4 tbsp vegetable oil
2 medium-sized onions chopped
1 green chilli, seeded and chopped
850ml chicken stock
or 2 chicken stock cubes plus 850ml water
2 tsp salt
1 tsp pepper
Method
1. Heat the oven to 180C/350F/gas 4.
2. Wash the rice thoroughly in a large sieve and drain well.
3. Heat half the butter with half the oil in a large casserole or ovenproof saucepan. Add the raw rice and cook over medium-low heat until it is light brown, stirring constantly.
4. In a separate pan, heat the remaining oil and butter over medium-low heat and cook the chopped onions and chilli until tender. Add the onion mixture to the rice and continue to cook, stirring well. Add the stock (or crumbled stock cubes plus water), salt and pepper, stirring well to prevent the rice sticking to the bottom of the pan.
5. Cover and transfer pan to the oven for 30-40 minutes. The rice will have absorbed all the liquid and should be lightly browned on the surface.
Each serving provides:
Kcal: 430
Protein: 7.7g
Fat: 19.7g (of which saturated fat 8.2g)
Carbohydrate: 59.6g (of which sugars 6.1g)
Fibre: 0.8g
Serving suggestion:
a) Try using wholegrain (brown) rice. It takes a little longer to cook than white rice and you may need to add 100 – 200 ml more water to the chicken stock. Wholegrain rice is a good source of B vitamins and it contains a good range of minerals essential for our health.
For ten people
700g long-grain rice
8 tbsp butter (100 g)
8 tbsp vegetable oil
4 medium-sized onions chopped
2 green chillies, seeded and chopped
1.7L chicken stock
or 4 chicken stock cubes plus 1.7L water
4 tsp salt
2 tsp pepper
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