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rice supper
Wednesday, 14 December 2016 - 9:51 | Views - 474
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 egg quartered
handful coriander, to serve
Prep: 5 MINS
Cook: 15 MINS
Method
1)Tip the rice into a large microwavable container.
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 egg quartered
handful coriander, to serve
Prep: 5 MINS
Cook: 15 MINS
Method
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.
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.
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.
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