Recipe: syn free savoury rice (aka 'dirty rice')

I've made something like this for years and years.  It was a favourite with my two when they were little and, well before then, Mum used to make it too.

I'm not keen on the modern name.  Somehow it doesn't go well with something that's so delicious so I'm not going to use it any more!

We had a taster evening at SW last night, I made savoury rice for it and decided to write it up.

It's an incredibly adaptable recipe; basically, you can use what you have with staples like a stock cube, sieves and herbs, tomato puree, etc

There's three parts to this recipe - rice, meat (or pulses) and veg.  It sounds a lot more complicated than it actually is but does take a time so I like to do the full amount and portion out for the freezer.

Photo taken by our SW group leader, Jennifer McGregor, at taster evening and used with her permission.











Ingredients to make four jolly good portions (more than four portions for me) that freeze well.

200g basmati rice
a bay leaf (optional)
salt for seasoning

500g 5% or less mince
three or four bacon medallions, all remaining fat removed, cut into strips
1 tbsp cajun spice
1 stock cube, crumbled
a good squidge of garlic puree
can of chopped tomatoes

A selection of appropriate veg, peeled and chopped as appropriate
I used onion, carrot, pepper (2), mushrooms, baby corn, celery and peas
spray oil


Method:
As you cook through this, keep tasting and seasoning as required.

Put the rice on to cook in seasoned water with a bay leaf added.  When done, drain and set aside, covered, removing the bay leaf.

I like the Tom Kerridge way of dealing with mince as you get a lovely flavour from it.  Turn the oven to 200C, tip the mince onto a non stick oven tray, separating it out with your fingers, pop it in the oven and let it bake for about half an hour, mixing it round a few times to continue separating the bits so they don't clump.

While that's happening, spray some oil into a large saucepan, add the bacon and the chopped and prepped veg, mix it well and set it to gently fry for about 20 mins, stirring it round now and again.  Season with a bit of salt and pepper and any herbs you fancy.
When done, tip it into a bowl and set aside.

In the same saucepan (no need to rinse it out), add the cajun spice, garlic puree, stock cube and tomato puree.  Tip the roasted mince into the pan and stir it all well, letting it sizzle on the heat for a minute or two.
Add the can of chopped tomatoes, bring to a simmer, cover and let it gently bubble away for about twenty minutes (you don't have to do this bit but I like the mince done that way!).

At this point you can tidy things up or go away and do something else.  If you leave the pan on really low and stir the contents occasionally, it won't catch.
Then take the lid off and, if needed, bring up the heat to thicken the sauce (it probably won't be), stirring all the time to prevent any sticking.

Finally, add the vegetables and mix well until it's back up to a boil, then add the cooked rice, a bit at a time, mixing it in well until the whole lot is well mixed and steaming hot.

Serve!

Notes:
You can add any cooked meat really, or pulses.  If it's already cooked, you don't need to do the oven bit, obviously.  A nice way to use up some leftovers after the Sunday roast.
It's easily doubled, halved, quartered, etc, to suit what you want.
Grated cheese over the top is delicious, but remember to either count it as your healthy extra As or syn it.  The dish as above is SW free and can contain plenty of speed veg.
Instead of cajun spice, you could use your favourite curry spice or paste (you might need to syn that) or something like Moroccan spice, for a different flavour.