Mushroom Rice

A risotto it isn't, but a decent enough taste for the save on effort and fuss.

This goes nicely with chicken (and devilled sauce), ribs, curries, spicy chicken, marinaded chicken (stir in the excess marinade and juices from cooking), smoked haddock, on its own (maybe with some cheese grated over)...

Mushroom Rice

Put a small amount of oil or butter/spread in a pan and soften one or two chopped onions. Add 4-8ozs of chopped mushrooms and let them start to soften for a couple of minutes.

Add 8oz of rice (I usually use basmati, but whatever you have is fine) and stir for a minute, then add 3/4 of a pint of boiling water, half to one vegetable or chicken stock cubes, some black pepper and some parsley (if you are using fresh, add later, about half way through cooking the rice). Bring back to the boil, and then simmer gently on a low heat for 10-15 minutes (stir at least once half way through). If it is a bit soggy, leave the lid off for the last few minutes. (If you are using 'easy cook' rice it'll probably take a few minutes longer to cook)


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Devilled Sauce

This is great with roast chicken legs and potato wedges or rice. Or cook some chicken pieces and have it as a sauce in a baked potato

Devilled Sauce

Start heating a tin of tomatoes. (If they aren't chopped tomatoes, bash them up in the pan.) Add a chopped onion and couple of cloves of crushed garlic. Stir in two tablespoons of vinegar, a tablespoon of worcestershire sauce, one or two teaspoons of crunchy mustard, about a teaspoon of brown sugar and some black pepper to taste.

Bring to the boil then leave to simmer for at least ten minutes (onions should be soft) and check seasoning


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Potato Wedges

Cut the potatoes (I usually use Maris Pipers, one or two per person, depending on size) into wedges (I cut each into eight: cut longways in half, then half and half again. Or maybe six if smaller, half then into three). Put in an oven tin, drizzle over a couple of teaspoons of oil then rub all the potato slices together to coat. Spread them in one layer and put them in the oven (about 200c/GM6) for about 45 mins. (If they overlap you will need to add about ten minutes, and give them a shuggle half way through)

I usually leave them for about half an hour, then check them. If they aren't yet cooked through (stab a thick one to make sure it's soft) and starting to go a bit crispy yet (depends on how thick the slices are and how packed the tin is), you might need to leave them in a bit longer, or turn the oven up a bit.


Use potato wedges with spicy chicken, in loaded skins or try with devilled sauce or barbecue ribs


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Please visit my Intro post for more about my blog and me - I hope you enjoy my recipes : )