1 Teasp Sunflower Margarine
1 Pepper (washed, de-seeded and chopped)
1 Medium Onion (peeled and chopped)
1 x 285g Tin of Mushroom (drained)
160ml Boiling Water
50g Long Grain or Risotto Rice
1 Teasp Chopped Parsley (optional)
Pinch of Black Pepper
1. Melt margarine in a saucepan, add pepper and onion and cook until softened.
2. Add mushrooms; heat through.
3. Stir in the water, rice and parsley. Bring to the boil.
4. Reduce heat; cover and simmer for 14-16 minutes or until liquid is absorbed and rice is tender, season with black pepper.
A 591.5g serving contains:
of an adults reference intake.
Typical values per 100g: 244kJ/58kcal