Two Rice Recipes

Leek and Mushroom Risotto

Prep 5 mins, Cook 10-15mins - Serves 2

25g/1oz butter
1 large leek, trimmed and thinly sliced
1 small clove garlic, crushed (optional)
1 tbsp fresh chopped thyme or large pinch dried
250g pouch of Uncle Ben’s Express Mushroom rice
3 tbsp hot chicken stock
3-4 tbsp double cream
salt and freshly ground black pepper
fresh grated Parmesan cheese to serve

1. Melt the butter in a frying pan and sauté the leek, garlic and thyme for
4-5 minutes until softened. Add the Uncle Ben’s Express Mushroom rice and stock and cook over a high heat until piping hot, stirring occasionally. Just before
serving stir in the double cream. Season to taste and serve sprinkled with
Parmesan cheese if liked.

Special Egg Fried Rice

Prep 10mins, Cook 10-12mins - Serves 2

1 tbsp vegetable oil
2 small skinless chicken breasts, cut into strips
150g/5oz baby corn, halved lengthways
250g sachet Uncle Ben’s Egg Fried rice
1 tbsp soy sauce
125g/4oz mangetout, shredded
small handful fresh coriander (optional)

1. Heat the oil in a large frying pan or wok and stir-fry the chicken and
baby corn for 3-4 minutes until the chicken is browned all over.
2. Add the Uncle Ben’s rice, soy sauce, mangetout and 3 tablespoons water
and cook over a high heat until piping hot, this should take a couple of
minutes.
3. Serve immediately scattered with fresh coriander if liked.

Sticky Chilli Chicken with Cool Mango Salad and Sweet & Sour Turkey