Allergens: contains milk.
No leftover vegetables? Simply add chopped fresh vegetables in after the garlic and fry for a little longer to soften– mushrooms, peppers, courgettes would work well.
Cooked rice should be cooled quickly and kept for no longer than 24 hours. Rice should only be reheated once and should be piping hot all the way through.
1 tablespoon of olive (or other cooking) oil.
Knob of butter (optional but it improves flavour).
1 onion, chopped.
Bay leaf or 1 teaspoon of dried herbs (optional).
2 cloves of garlic, finely chopped or crushed.
Leftover cooked vegetables such as carrots, roast parsnips, squash, cauliflower, broccoli, courgette, beans, cabbage, peas, sweetcorn.
Any bits of leftover cooked meat (optional) for example roast chicken or pork, sausage, ham.
About 300g (about 2 mugs) cooked rice (cook from cold to stop it going too soft).
About 100ml gravy diluted with hot water or hot stock.
Handful grated parmesan or any hard strong cheese, plus extra for serving.
Fresh herbs (optional but make its fresh tasting, for example, parsley, chives, basil).
Salt and pepper.
- Heat the oil and butter in a large pan over a low heat, add the onions, bay leaf or dried herbs and a pinch of salt, cook gently for about 10 minutes, stirring occasionally, until really soft but not burnt.
- Chop the vegetables and meat into bite size chunks.
- Add the garlic and stir for a minute then add any root vegetables (carrots, squash, parsnips) and meat, stirring well to heat through.
- Scatter in the rice separating the grains as much as you can, and add any soft vegetables (such as peas, beans, cabbage) then add in enough gravy or stock to moisten the rice but don’t swamp it.
- Season with salt and pepper, give it a gentle stir then put the lid on and cook for about 5 minutes until really well heated through.
- Sprinkle on your extra cheese and fresh herbs and gently stir through.