This tip has been taken from a recipe book produced by David Hamilton for the Oxford Healthy Living Partnership.
Makes 4 portions
Ingredients
150g/5oz brown rice
150g/5oz white risotto rice (or normal white rice)
3 cloves garlic
2 leeks (or 2 onions)
1 small carrot
Approximately 10 roasted chestnuts
4 cabbage leaves, shredded
500ml/just less than 1 pint vegetable or chicken stock
A few sprigs fresh thyme and a bay leaf or 1 teaspoon mixed herbs
A little vegetable oil for frying
1 tablespoon olive oil (optional)
Method
- On a moderate heat cook the leeks and garlic for about 2 to 3 minutes in a large saucepan with the oil.
- Peel and chop the carrot and add to the pan with the brown rice and stir.
- Cook for a further minute and add the shredded cabbage leaves.
- Add enough stock to just cover the rice and stir until the rice soaks up all the liquid.
- Keep stirring, add the white rice and top up with the rest of the stock.
- Bring to the boil, add the bay leaf then simmer for about 15 minutes, adding extra stock if needed.
- Add the chestnuts and herbs and cook for a further 5 minutes until most of the liquid has been absorbed by the rice.
- Add the olive oil about 1 minute before serving and remove the bay leaf.
- Serve as a main course on its own or with meat or fish
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