Super savoury rice

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servings

Ingredient amounts scale to match. Oven and stovetop times stretch for a bigger batch; those show in amber.

26 min total9 min hands onServes 44 steps

British MainLunchDinner Vegetarian Dairy-free Nut-free Shellfish-free Egg-free Soy-freeGrainVegetable

Dietary tags come from the ingredient list, so check labels if it matters.

By NHS Healthier Families (© Crown copyright) · Original recipe

1
Heat the oil in a saucepan and fry the onion for 2 to 3 minutes, then add the mushrooms and cook for a further 2 minutes.
- 1 teaspoon vegetable oil
- 1 medium onion, finely chopped
- 100g closed-cup mushrooms, sliced
5 minHands onStovetop
2
Stir in the rice, then add the stock, peas, baby sweetcorn and curry powder. Stir well. Bring to the boil, turn down the heat and simmer for about 15 to 20 minutes, until the rice is tender, adding more water if necessary.
- 150g easy-cook long grain white rice
- 300ml reduced-salt vegetable or chicken stock
- 75g frozen peas
- 100g baby sweetcorn, sliced
- 1 teaspoon curry powder
3 minHands onStovetop
Simmer until rice tender
18 minUnattendedStovetop
4
Serve the rice in bowls and sprinkle the tomato on top.
- 1 tomato, chopped
1 minHands onCounter