Brown Rice Ring Mould recipe
information
Preparation time 5 - 10 minutes, plus 1 1/2 hours to chill,
Cooking time 45 minutes,
Calories 400 per portion
ingredients
225 g (8 oz) long- grain brown rice
350 ml (12 fl oz) water
salt
100 g (4 oz) walnut halves, roughly chopped
325 g (11.8 oz) can sweetcorn, drained
1 green pepper, deseeded and diced
1/4 teaspoon paprika
pinch of salt
watercress sprigs to garnish
350 ml (12 fl oz) water
salt
100 g (4 oz) walnut halves, roughly chopped
325 g (11.8 oz) can sweetcorn, drained
1 green pepper, deseeded and diced
1/4 teaspoon paprika
pinch of salt
watercress sprigs to garnish
method
1. Grease a 1.15-1itre (2 pint) ring mould with oil.
2. Put the rice in a saucepan and pour in the water. Add a little salt, then bring to the boil. Reduce the heat so that the liquid barely simmers.
3. Give the rice a light stir to make sure the grains are not stuck together and cover the pan tightly.
4. Simmer very gently for 30 - 40 minutes. At the end of cooking all the liquid should have been absorbed. Mix all the ingredients together and pack the mixture into the ring mould.
5. Leave the rice to cool and chill thoroughly. Turn out and serve as an accompaniment to a salad.
For a more colourful dish, add peas or diced, peeled and deseeded tomatoes to the rice.
2. Put the rice in a saucepan and pour in the water. Add a little salt, then bring to the boil. Reduce the heat so that the liquid barely simmers.
3. Give the rice a light stir to make sure the grains are not stuck together and cover the pan tightly.
4. Simmer very gently for 30 - 40 minutes. At the end of cooking all the liquid should have been absorbed. Mix all the ingredients together and pack the mixture into the ring mould.
5. Leave the rice to cool and chill thoroughly. Turn out and serve as an accompaniment to a salad.
For a more colourful dish, add peas or diced, peeled and deseeded tomatoes to the rice.
serving amount
serves 4
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