BA­CON, CORN & CHIVE RICE

Make a dou­ble batch and save some for lunch the next day. Swap ba­con for 200g thinly sliced but­ton mush­rooms. You could use frozen peas in­stead of corn, if you like.

Homes+ (Australia) - - EASY FOOD -

2 tea­spoons veg­etable or olive oil 4 ba­con rash­ers, rind re­moved, chopped 1 brown onion, finely chopped 1 clove gar­lic, crushed 450g packet mi­crowave brown rice 1½ cups frozen corn ker­nels, thawed 1 cup boil­ing wa­ter 1/3 cup finely grated parme­san, plus ¼ cup ex­tra, to serve ¼ cup chopped chives, plus 1 ta­ble­spoon ex­tra ¼ cup light sour cream

STEP 1 Heat oil in a large saucepan over mod­er­ately high heat. Add ba­con; cook and stir for 3 min­utes or un­til browned. Re­duce heat to mod­er­ate. Add onion and gar­lic; cook and stir for 5 min­utes or un­til soft.

STEP 2 Add rice to pan; cook and stir for 1 minute or un­til grains are coated. Add corn and the boil­ing wa­ter. Cook and stir for 2 min­utes or un­til all liq­uid is ab­sorbed. Add parme­san, chives and sour cream; cook and stir for 1 minute or un­til heated.

STEP 3 Serve topped with ex­tra parme­san and chives.

30 MINS

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