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1 large Onion, Peeled & Chopped
1 Red Pepper, Seeded & Finely Chopped Pickle
4 ounce Mushrooms, Sliced
2 tablespoon Olive Oil
10 ounce Rice, Basmati
5 fluid ounce White Wine
1 pint Water
3 tablespoon Mushroom, Ketchup
4 ounce Peas, Frozen
Seasoning, To Taste
4 ounce Cashews
1 ounce Parmesan Cheese, Grated

Heat the oil in a pan, add the onion. Cook gently for 5 minutes then add the rice. Stir well to coat all the rice grains in the oil. Add the wine and water, or use all water, and bring the mixture to boiling point. Simmer 15 minutes uncovered. Stir once then add the ketchup, red pepper, frozen peas and mushrooms, and season to taste. Check there is still some liquid left in the pan, if not add a little more water. Cover the saucepan and simmer for 15 minutes or until the rice is tender and all the excess liquid has evaporated. Put in the cashew nuts and cheese and cover the pan. Stand off the heat for 5 minutes then serve with crusty french bread.
 
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