25 g (1 oz) polyunsaturated margarine
2 onions, skinned and chopped
2 garlic cloves, skinned and crushed
350 g (12 oz) brown rice
900 ml (1 1/2 pints) hot chicken stock
1 red pepper, cored, seeded and diced
1 green pepper, cored, seeded and diced
8 oz (225 g) frozen sweetcorn kernels
salt and pepper, to taste
1 lb (450 g) peeled cooked Shrimps, thawed if frozen
2 tbsp (30 ml) lemon juice
2 onions, skinned and chopped
2 garlic cloves, skinned and crushed
350 g (12 oz) brown rice
900 ml (1 1/2 pints) hot chicken stock
1 red pepper, cored, seeded and diced
1 green pepper, cored, seeded and diced
8 oz (225 g) frozen sweetcorn kernels
salt and pepper, to taste
1 lb (450 g) peeled cooked Shrimps, thawed if frozen
2 tbsp (30 ml) lemon juice
method
1. Place the margarine, onion and garlic in a dish, cover and cook at 100% (High) 4 minutes.
2. Stir in the rice and stock.
3. Cover and cook at 100% (High) 14 minutes, then at 60% (Medium) 8 minutes.
4. Add the peppers, sweetcorn and seasoning.
5. Cover and cook at 100% (High) 4 minutes.
6. Stir in Shrimps and juice and cook 2 minutes.
2. Stir in the rice and stock.
3. Cover and cook at 100% (High) 14 minutes, then at 60% (Medium) 8 minutes.
4. Add the peppers, sweetcorn and seasoning.
5. Cover and cook at 100% (High) 4 minutes.
6. Stir in Shrimps and juice and cook 2 minutes.
serving amount
serves 4
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