Raid-the-fridge rice

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1. Heat a large, non-stick saucepan and tip in the bacon. Fry for a few mins over a medium heat, until the fat has started to come out of the bacon. Add the mushrooms, turn up the heat a little, then fry for another 3-4 mins until the mushrooms are cooked through and golden and the bacon is crisp. Tip onto a heatproof plate and keep warm, either in a low oven or covered with foil.
2. In the same pan, heat the oil, then gently fry the onion for 5 mins or until soft. Add the garlic and fry for another min, then tip in the rice. Pour in the stock, stir once and bring to the boil. Turn down to a gentle simmer and cook for 10 mins, until almost all of the liquid has gone. The rice will be a little underdone at this point. Take off the heat, give it a stir and cover with a lid (or a big plate). Leave for 5 mins to finish cooking in its own steam.
3. Stir most of the cheese through the rice, then season to taste. Serve in bowls topped with the bacon and mushrooms and the rest of the cheese sprinkled over.

549 kcalories, protein 19g, carbohydrate 68g, fat 24 g, saturated fat 9g, fibre 1g, salt 2.32 g

This was really tasty and easy to cook. The leftovers were great cold, and I'll be able to make interesting variations on the basic recipe.

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• Adas

  07 November 2007

  Adas rated this recipe

  

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• WILLSY

  08 August 2008

  WILLSY rated and commented on this recipe

  

  Don't try this with wholegrain brown rice it just doesn't work. Other than that it was great, i added a small tin of sweetcorn just because we all like it and to add a bit of colour as it can look a bit drab otherwise. Not sure if i'll make it again, might give it a go with white rice and go from there.

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• Jan S

  04 September 2008

  Jan S rated and commented on this recipe

  

  I made this for a quick tea earlier this week, but found it took much longer than anticipated to cook the rice - at least 15-20 minutes longer than stated. However, the results were good at the end. I added baby sweetcorn and asparagus to give it a bit more veg for a mid-week meal. Will definitely try it again.

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• Grub

  25 January 2009

  Grub commented on this recipe

  I found even on the lowest heat setting I had to keep adding liquid, and also found the rice took longer to cook than stated. In the end I didn't find it had much flavour

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• Loubob

  22 April 2009

  Loubob commented on this recipe

  To speed up the cooking of the rice, 'toast' it, that is to say fry it a little, before starting to add the stock. This starts to break down the outer coating of the rice grain and means the stock will absorb more easily when you start to add it.

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• Toyah

  23 July 2009

  Toyah commented on this recipe

  This is great done with a bit of fresh chilli chopped and added when cooking bacon and mushrooms.

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• nicbow

  26 September 2009

  nicbow rated and commented on this recipe

  

  Really good way to use up leftovers, i agree with adding a little fresh chilli or our favourite - adding a few chopped fried sage leaves (works fab with the onion and bacon!) Any kind of leftover Sunday dinner meat could also be used along with veg such as broccoli or sweetcorn. Simple and quick :)

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http://www.bbcgoodfood.com/recipes/2593/

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Ingredients

• 6 rashers streaky or back bacon , chopped
• handful closed-cup mushroom , halved
• 1 tbsp sunflower or vegetable oil
• 1 small onion , chopped
• 1 garlic clove, crushed
• 150g long-grain rice
• 300ml (1 mug) hot chicken or vegetable stock, made with a cube
• handful grated cheddar or other hard cheese

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Ingredients

• 6 rashers streaky or back bacon , chopped
• handful closed-cup mushroom , halved
• 1 tbsp sunflower or vegetable oil
• 1 small onion , chopped
• 1 garlic clove, crushed
• 150g long-grain rice
• 300ml (1 mug) hot chicken or vegetable stock, made with a cube
• handful grated cheddar or other hard cheese

549 kcalories, protein 19g, carbohydrate 68g, fat 24 g, saturated fat 9g, fibre 1g, salt 2.32 g

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