…..so of course there was that bit where I layered a tin of 3-bean chilli in a baking tray, covered it with pre-cooked bulgur wheat and grated cheese, then baked it in the oven. Alternatively, there was the several bits where I cooked fine egg noodles, drained them, and returned them to the hot saucepan, mixed in pesto and grated blue cheese, then allowed the residual heat to melt the cheese before serving.
(Brief interlude as Team Rock radio plays Extreme’s “Get the Funk Out” and I thrash madly round the flat).
I bring to your attention this spicy rice recipe, original by Nigel Slater, although whenever I try and post the link WordPress burps it back out….(BAD WORDPRESS! NO BISCUIT!).
- White basmati rice
- Hot vegetable stock
- Spicy paste (I used harissa)
- Handful frozen peas
- Half a tin black eye beans
- Half a grated carrot
- Vegetable oil
- Salt and pepper
- Two eggs, beaten
Heat water in a pan and boil the frozen peas and beans for 5 minutes. Drain and set aside.
Mix the stock and spicy paste, placed the rice in a saucepan and poured the liquid over it. Simmer for 15 minutes or until tender and most of the liquid absorbed.
Heat the oil in a wok or saucepan, add the carrot and beans. Season well, then add the rice and mix through.
Add the eggs. Allow to set a little then mix through the rice. When all cooked through serve hot.