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Rice with Cheese      Veg    CD    ACC    70mins

Serves 4     Cold    Vegetarian    Grains  Herbs  Vegetables  Accompaniment   Salad  Gluten Wheat Free  Eggless  



225g/8oz Long Grain Rice

Salt and Black Pepper

4 tbsp Olive Oil

2 tbsp White Wine Vinegar

1 Garlic Clove, crushed

2 tbsp Fresh Thyme Leaves, chopped

50g/2oz Edam Cheese, grated

1 Green Capsicum, (sweet pepper)  deseeded and finely chopped

100g/4oz Mushrooms, thinly sliced

225g/8oz Tomatoes, finely dice




1. Put the rice into a saucepan with some salt and 600ml/1 pint of water. Bring it to the boil, cover and simmer for 20 minutes or until the rice is tender. Rinse the rice with cold water, drain it well and allow it to cool.


2. Beat the oil, vinegar, garlic and black pepper together. Fold into the rice then mix in the thyme, cheese,  green pepper and mushrooms. Leave  for 30 minutes.


3. To serve - mix in the tomatoes just before serving.




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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