This makes a lot (3-4 servings) and keeps very well, and is very cheap to make. It’s slightly creamy, and has a consistency somewhere between risotto and an omlette. It’s also very cheap, filling, quick and easy to make. Consequently, it’s something I tend to make often – also, there’s no photo, because while it’s delicious, it’s not too pretty.
Note: All ingredients (other than the rice, soy sauce and creamed corn) are optional: pick and choose according to taste and what’s in the cupboard. Carrots, corn kernels and tofu are good optional additions.
- 3/4 cup (uncooked) rice, preferably short grain (e.g. arborio)
- 1 tin peas, drained
- 1 tin mushroom stem and pieces, drained
- 1 tin (420g) creamed corn
- 4-5 fresh button mushrooms, diced
- ½ onion, diced
- 2 tsps vegetable oil
- Nutritional yeast to taste (I also used a splash of Bragg’s Liquid Aminos)
- Soy sauce to taste (probably 5tbsps)
- Onion salt, salt, pepper
- MasterFoods Bacon Flavoured Chips (yes, these are vegan)
- Cook the rice as per packet instructions. Drain, rinse, and set aside
- Heat the olive oil in a pan over medium-high heat, and saute the onions until they begin to brown
- Add the canned and fresh mushrooms, and a splash of soy sauce: continue to cook at a medium-high heat until the mushrooms are reduced in volume by about half
- Add the peas, and a splash more soy sauce. Continue stirring until peas begin to firm up
- Add the cooked rice and stir through until uniformly distributed (and slightly browned from the soy sauce)
- Add the creamed corn, and stir through evenly
- Add more soy sauce, nutritional yeast, onion salt, salt and pepper to taste. Add bacon flavoured chips, if desired
- Continue to stir constantly over a medium-high heat until heated through and all ingrediently evenly mixed
- Serve hot, and enjoy
Copyright: this is an original recipe, so all credit to meeeeee, thank you. And, as always, feedback is wanted and appreciated!