Monday, 14 December 2009

Artichoke and Tofu Yummy Rice

I bought a lot of stuff from the Suma catalogue this month. Thanks to Tamara from Time Exchange for helping out with collection.
So here is what I cooked:

1 tin Cooks and Co Artichoke Hearts in Brine;
2 onions;
2 trimmed leeks;
2 carrots;
1 pack Taifun Graffiti Tofu Terrine (pictured);
1 tbsp olive oil;
1 tbsp frozen peas
2 portions Suma Fairly Traded Brown Basmati rice
1 tbsp frozen mixed peppers (Iceland sell these in the frozen Veg aisle, they are better value for money than fresh peppers);
2 tsp Marigold Reduced salt Vegetable Bouillon powder.

Saute the chopped onions and leek in a large pan then add the finely chopped carrots.
Cook until tender then add the frozen veg and the tinned artichoke hearts.
Add the bouillon powder now.

Simmer with the pan lid on, on until it looks like everything is cooked. Then add the terrine, chopped into large chunks, and the rice. Stir together and serve.

Makes 3 portions.

Could also be known as Painter's Reward!

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