[[Cross-post from The Pleonectic:]]
I know that I’m making a pretty big statement here, but this dish has all the student food requirements:
- it’s filling
- it’s cheap to make
- it’s quick (~15mins)
- it’s tasty
- it even has some nutritional content.
This week’s menu:
Monday: Baked Potato with Bolognese
Tuesday: Chazz’s Super Rice Dish
TIME: 15 mins, but it depends how fast you can chop.
SERVES: 3 - 4.
COST (including 5 spice): £4.02
COST per portion (ie cost of actual amounts used): £0.26 - £0.35 (£1.06 for the whole pot)
- 1 onion (£0.16)
- 1 carrot (£0.12)
- 1/2 courgette (£0.22)
- 2 cloves garlic (£0.07)
- 1 tin kidney beans (£0.18)
- 1 cup rice (£0.09)
- 1 tbsp 5 spice (£0.12)
- 1 tsp soy/tamari (£0.10)
1. Chop all veg finely and crush the garlic. Put it in a small pot (make sure you have a lid that fits it) with some fat/oil to cook over medium heat.
2. Get out your handy-dandy cup measure (my parents buying me one was a rite of passage) and measure out a cup of rice.
…and dump it in the pot.
3. Open, rinse and drain a tin of kidney beans; stick those in too. Add the 5-spice, and a little salt, as well as exactly two cups of water.
4. Put the lid on, and bring it to the boil. It’s easiest with a see-through lid, but if you don’t have one, just listen closely for the bubbles. When it comes to a rolling boil, immediately turn the heat down as low as it will go. On an electric hob, you may need to move the pan off the heat a little to prevent it boiling over. Don’t take the lid off.
5. It should take about 10 - 15 minutes to cook. Check the back of your rice packet to see which. When it’s done, all the water will have evaporated, and the bubbles that were poking air holes in the surface of the rice will have just disappeared. If you pay attention, your rice will be perfectly cooked, but also not stick to the bottom of the pan. Skillz.
Try with a small plain omelette, or some tamagoyaki, cut into slices, if you want to up the protein levels.
And then you can participate in amateur food photography by molding your rice and placing one sprig of coriander on it to make it pretty, before tipping it back into your favourite bowl to eat twice as much with a spoon.
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