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| Italian Rice & Peas with Chicken Breast (& Oyster Sauce) 'So comforting, so verstatile...and so money-saving' |
updated may 2022
We could all use easy recipes for frugal, substantial soups during the cost-of-living crisis.
It is terrifically easy to prepare -- there's no standing about waiting for ladles of stock to be absorbed - and it's very versatile.
The vegetarian version with a sprinkling of parmesan is the popular basic version but many Italians add pancetta (thick cut bacon).
Cubes of left-over cooked chicken or meatballs (turkey, beef, pork) can also be added.
If you're in the mood, parmesan can be replaced with a drizzle of oyster or hoisin sauce, which adds an Oriental twist.
Whichever way you serve it, you will be delighted by its delicious soupy wholesomeness.
You do need good stock, home made if possible, but if you haven't any to hand, go for good granules rather than a cube.
Cost: £1.75 (without added protein) (2015 prices)
Serves: 4
Ingred:
1 tbsp butter or olive oil
Generous handful chopped shallots or whites of a bunch of spring onions (keep green bits for later)
300 gm/10 oz long-grain white rice, rinsed until water runs clear
150 gm/5 oz peas, fresh or frozen
1 litre good stock (including a slug of white wine or grape juice, if you like)
p & s to taste
(opt) freshly grated parmesan
Method:
You do need good stock, home made if possible, but if you haven't any to hand, go for good granules rather than a cube.
Cost: £1.75 (without added protein) (2015 prices)
Serves: 4
Ingred:
1 tbsp butter or olive oil
Generous handful chopped shallots or whites of a bunch of spring onions (keep green bits for later)
300 gm/10 oz long-grain white rice, rinsed until water runs clear
150 gm/5 oz peas, fresh or frozen
1 litre good stock (including a slug of white wine or grape juice, if you like)
p & s to taste
(opt) freshly grated parmesan
Method:
