arrrgghhharrraghhhhhrrrrgghhhhhhhhhhhhhhhhhhrrrggaahhhhaaaahhhhhhhhhhhhhhhrrghhhhhaaaarrrrrrgggggghhhh…….

Standard

….arrrrghhhgghhrrrrhhgggahhhhggghrrrrggghhhhaaggghhhhhhgggrrrrggaaahhhhgggg……..

It’s been that sort of week at work.

Decided to drown my sorrows in vodka and cooking, so had a punt at a version of this recipe: http://www.telegraph.co.uk/foodanddrink/recipes/9930874/Wild-rice-with-sauteed-vegetables-and-Parmesan-recipe.html

IMG_0265

 

Rice & Vegetable Bake

One third brown rice to two thirds white rice

Mustard seeds

Half an onion, chopped finely

Half a courgette, chopped finely

Four large button mushrooms, chopped finely

Tin tomatoes

Tomato puree

Pine nuts

Parmesan

Vegetable oil, salt, pepper

– Heat the oven to 180 degrees.

– Heat water in a pan, and add the brown rice for 15 minutes.  Then add the white rice for another 10-15 (hopefully then the bloody brown rice will actually be cooked through).  Drain and rinse with boiling water.

– Heat oil in a wok to medium high and add a small handful of mustard seeds.  Fry for a few minutes.

– Add the onion, fry for 5 minutes more.

– Add the mushrooms and courgettes, cook until mushrooms lightly browned.

– Add the tomatoes and puree, salt and pepper generously, cook for a few minutes more until the tomatoes are bubbling.

– Pour into a lightly greased baking tin, and bake for 15 minutes in the oven.

– Serve with a generous dusting of parmesan and a scatter of pine nuts.

 

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