Monday, 16 May 2011

Green Cheesy Rice or Cheats Risotto

This desperation lunch has turned into one of the kid's favourites. The name came about when I was trying to explain what this thrown together lunch was to my then toddler middle daughter, Sprout, without arousing suspicion with new ingredients. So I just told her it was green, cheesy rice. And the name stuck. I usually make it with chard because I have it growing in the garden, but I have also make it with spinach, kale, and even sea kale although something in sea kale seem to make it set so it didn't mix through the rice well. Kids didn't seem to notice though.

Green Cheesy Rice
Serves 2 - mother and toddler

Large handful of chard, washed and roughly chopped
1/2 small clove of garlic, roughly chopped
25g strong cheddar
1tbsp olive oil for frying
1/2 mug basmati rice

Fill a small saucepan with boiling water, add a little salt, then add the basmati rice when it comes back to the boil. Set a timer for 10 minutes when the rice is on a rolling boil.

In another small saucepan saute the chard with the lid on until it has just wilted. Pour/spoon into a wand blender cup then add the garlic and roughly chopped cheese and blitz until smooth.

Drain the rice when ready then stir through the sauce whilst the rice is still hot. Mum's helping probably needs a little seasoning. I just add a little full fat milk to Baby Boy's helping to cool it down and make it less 'crumbly' so he can get it on the spoon easier.

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