Bacon, Leek & Rice
This has been a family favourite for many years, especially in the winter when we need a warm and hearty meal. It is also quick and easy to make. I hope you enjoy it.
200g Long grain rice
250g Streaky bacon (chopped into 1 inch pieces)
250g Chestnut mushrooms (quartered)
2 Leeks (sliced)
100g Frozen peas
100g Cheddar cheese (grated)
2 Tomatoes (sliced)
2tbsp Plain flour
350ml Semi skimmed milk
Rinse the rice and cook in a large pan of boiling water for approximately 20 minutes, be careful not to let it stick to the bottom of the pan.
Place a large heavy bottom pan on the hob over a medium heat. Add the pieces of streaky bacon and cook until lightly browned, add the mushrooms and cook for a few minutes then add the sliced leeks. Season to taste with the black pepper.
Cook over a low heat for about 10 minutes until the leeks are softened.
Sprinkle the flour over the bacon, mushrooms and leeks and stir until the ingredients are coated. Add the milk slowly and mix to a creamy sauce.
Be careful not to make the sauce too thick.
Add the peas and bring back to a simmer. Turn off the heat.
Drain the rice and add this to the bacon, mushroom and leek. Stir until all the ingredients are mixed together.
Sprinkle the grated cheese over the top of the mix and decorate with the tomato slices.
Place the pan under the grill until the cheese is melted and golden brown.
Serve with green beans or a side salad if desired.