Tomato Rice Mould recipe
information
Preparation time 10 minutes,
Cooking time 15 - 20 minutes,
Calories 295 per portion
ingredients
2 (400 g (14 oz) cans plum tomatoes
2 onions, chopped
1 clove garlic, crushed
1 teaspoon dried or 2 teaspoons chopped fresh basil
salt and pepper
225 g (8 oz) long- grain white rice
450 ml (3/4 pint) water
50 g (2 oz) Parmesan cheese, grated
watercress sprigs to garnish
2 onions, chopped
1 clove garlic, crushed
1 teaspoon dried or 2 teaspoons chopped fresh basil
salt and pepper
225 g (8 oz) long- grain white rice
450 ml (3/4 pint) water
50 g (2 oz) Parmesan cheese, grated
watercress sprigs to garnish
method
1. Grease a 1.15-litre (2 pint) ring mould with oil.
2. For the tomato sauce, blend the tomatoes, onion, garlic, basil and seasoning in a liquidiser until smooth.
3. Cook the rice in the tomato sauce and water for 15 - 20 minutes or until the liquid has evaporated, stirring occasionally. Stir in the Parmesan cheese.
4. Press the rice into the mould and leave for 5 minutes. Turn out the rice, and serve with a salad or with grilled meat.
For a buffet party dish fill centre of rice ring with lightly cooked cauliflower florets tossed in French dressing.
2. For the tomato sauce, blend the tomatoes, onion, garlic, basil and seasoning in a liquidiser until smooth.
3. Cook the rice in the tomato sauce and water for 15 - 20 minutes or until the liquid has evaporated, stirring occasionally. Stir in the Parmesan cheese.
4. Press the rice into the mould and leave for 5 minutes. Turn out the rice, and serve with a salad or with grilled meat.
For a buffet party dish fill centre of rice ring with lightly cooked cauliflower florets tossed in French dressing.
serving amount
serves 4
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