• 1 large onion, chopped
  • 2 sticks celery, chopped
  • 1 tablespoon cooking oil
  • 350g minced beef
  • 50g mushrooms sliced
  • 100g long grain rice
  • 400g can chopped tomatoes made up to 1 pint with beef stock
  • Pinch mixed herbs
  • 1 Bay leaf
  • Parmesan cheese to serve


  • STEP 1
    Fry onion and celery in oil for 5 minutes. Stir in mince and fry for 10 minutes.
  • STEP 2
    Add mushroom and rice and cook for a further 2 minutes.
  • STEP 3
    Pour in tomatoes and stock, add herbs and seasoning. Bring to the boil, cover and simmer gently for 25 minutes or until rice is cooked and liquid is absorbed.
  • STEP 4
    Remove bay leaf before serving. Sprinkle with Parmesan cheese.

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