difficulty---/



FOOD---Rice & Grain

Ingredients : Serves 2

ingredients image
  • 125g (1/2 pack) spinach,
  • 3 rindless streaky rashers bacon, cut into 1cm
  • 1 small onion, finely chopped
  • 3 small tomatoes, seeded and cut into 1cm cubes.
  • 1 tsp olive oil
  • 250ml semi skimmed milk
  • 1 tbsp butter
  • 2 tbsp plain flour
  • 2 portions of boiled rice
  • salt and freshly ground black peppercorns
  • 4 tbsp freshly grated parmigiano reggiano
  • breadcrumbs (option)

Instructions

instructions image
  • Cook the spinach in a microwave on high for 1.5 minutes. Rinse it, drain and squeeze to remove the excess water. Cut it if necessary.
  • In a frying pan heat the oil over a medium heat and fry the bacon for a few minutes.
  • Add the onion and saute until transparent.
  • Turn off the heat and add the tomatoes.
    ------------------------------
  • Warm the rice in a microwave to soften. Mix togeter the spinach, sauted bacon, onion, tomatoes and the rice. Season with the salt and pepper.
    ------------------------------
  • Preheat the oven to to 220C, gas mark 7.
  • In a large oven proof dish, coat with the oil and divide the mixed rice in 2, if necessary.
    -----<White sauce>-----See how to cook
  • Melt the butter in a frying pan over a low heat and add the plain flour. Stir well with a wooden spoon.
  • Add the milk little by little stirring constantly to get a smooth creamy consistency.
    ------------------------------
  • Cover the rice with the white sauce. Sprinkle with the parmigiano reggiano and the breadcrumbs, if you like. Drizzle some olive oil.
  • Bake for about 12 minutes until golden on top. Serve immediately.
instructions image

served image
This recipe was first published on mizueandco.com in Nov. 2006.