137.Rice with a hot vegetable sauce Recipe: Low Fat, Low Sugar

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For each person

2 oz / 50 g rice

olive oil

1 medium onion

4 oz / 100 g mushrooms

herbs as available (thyme, sage, rosemary etc)

green vegetable as available (chopped courgettes, broccoli, shredded cabbage, bean sprouts, banana plantain, carrot, swede)

Start by cooking the rice, either in a saucepan or microwave oven.
While this is cooking, cover the bottom of a frying pan thinly with olive oil and heat.
Chop the onion and drop into the oil, frying gently till beginning to turn transparent.
Chop the mushroom and add to the onion.
Fry together until the onion is golden brown and the mushroom softened.
Now cover with just enough boiling water to prevent the onion and mushroom from burning and simmer.
Towards the end of the cooking time, add the herbs and green vegetable and cover with a lid to simmer until the rice and vegetables are ready.
Serve the sauce on a bed of rice.

Variations