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Cooking for non-cooks

by Terry Farris

Chinese takeawayWe all know that home cooking is best. If you think cooking is for special occasions only, we seek to tempt you back in the kitchen with these no-fuss recipes which use the most basic ingredients

Professional cooks have lots of time on their hands, plenty of money to spend on lavish ingredients, and are highly skilled on the art of gastronomy. The rest of us, who live in the real world, have full-time jobs, hungry bellies by the end of the day and less inclination to spend post-work leisure time slaving away in the kitchen.

So with nothing fancier than a frying pan and a splattering of imagination (we even provide that for you), Terry Farris urges you to resist the temptation to open a jar of pasta sauce or unwrap a ready meal. It isn't necessary!

Veggie Rice
A versatile accompaniment or a light meal for meat eaters and vegetarians alike. Throw in whatever you have to hand.

400ml chicken or vegetable stock made with a cube
300g long grain rice
75g butter
salt and pepper
150g chopped fresh vegetables or frozen peas, sweet corn and carrots (or use canned vegetables)

  1. Bring the stock to the boil in a large saucepan and tip in the rice.
  2. Bring back to the boil, reduce the heat and simmer for 5 minutes.
  3. Stir in the butter, salt, pepper and vegetables, then cover and leave to cook over a low heat another 4-5 minutes until the rice is tender.



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