Sticky Betty thinks this is one of the most versatile & nutritional meals she makes. It is on the
menu one day as a hot dish and as a cold salad the next. Sometimes she adds pieces of
cooked chicken, at others she throws a handful of cashew nuts into the pan. Sticky says the
recipe below is only a guide and you’ll soon start adding all sorts of leftovers.
Ingredients
A finely chopped onion, some sliced onions, rice (use guidance on packet to measure out the
portion amounts), some cooked meat AND/OR a handful of cashew nuts AND/OR some
sweetcorn, a stock cube (any flavour but beef ones will make the dish very dark), some grated
cheese OR some cream cheese, some sunflower oil.
Method
1 Gently fry the onion in the sunflower oil until it goes soft and shiny
2 Stir in the mushrooms until they are coated with oil then add the rice and stir well.
3 Dissolve the stock cube in hot water and add enough liquid to cover what's in the pan.
4 Add your cooked meat AND/OR cashew nuts and any other cooked vegetables to the pan and
stir well.
5 The rice will absorb a lot of the liquid and cook in about 20 minutes. Stir it every so often and
add more liquid if it's getting too dry.
6 Taste the rice to make sure it's cooked and adjust seasoning. Add the grated cheese OR
small lumps of cream cheese (Sticky Betty used 2 cream cheese triangles). Give a good stir and
serve with a salad or side vegetables.