• The Villages Mag

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.


Serves 4

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

Black pepper


  • 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.

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