20-minute rice supper

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Good Food

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Recipe by Good Food

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1. Tip the rice into a large microwavable container. Mix together the stock and curry paste, then pour over the rice. cover with cling film and pierce a few times with a fork. Microwave for 6 mins on High.
2. Break the mackerel into large chunks and stir through the rice along with the peas and crème fraîche, then microwave for 6-8 mins more on medium until the rice is tender. Top with the eggs and serve sprinkled with the coriander.

Per serving

495 kcalories, protein 18g, carbohydrate 68g, fat 18 g, saturated fat 5g, fibre 1g, sugar 1g, salt 1.48 g

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Ingredients

• 300g long grain rice
• 600ml hot vegetable or fish stock (from a cube is fine)
• 1 tbsp korma curry paste
• 100ml frozen peas
• 150g pack smoked mackerel , skinned
• 3 tbsp low-fat crème fraîche
• 2 hard-boiled eggs , quartered
• handful coriander , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Super healthy

Ingredients

• 300g long grain rice
• 600ml hot vegetable or fish stock (from a cube is fine)
• 1 tbsp korma curry paste
• 100ml frozen peas
• 150g pack smoked mackerel , skinned
• 3 tbsp low-fat crème fraîche
• 2 hard-boiled eggs , quartered
• handful coriander , to serve

Per serving

495 kcalories, protein 18g, carbohydrate 68g, fat 18 g, saturated fat 5g, fibre 1g, sugar 1g, salt 1.48 g

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