# 1 onion, chopped
# 8 oz. (225g) rice and wholegrain mix, rinsed
# 4 0z. (100g) peas
# 12 oz. (300g) can Mexican sweetcorn, drained
# 4 oz. (100g) Edam cheese, diced
# one and a half teaspoons of mild curry powder
# 1 clove of garlic, crushed
# 1 tablespoon of sunflower oil
# 4 sticks of celery, chopped
# one and a quarter pints (700ml) boiling water

Procedures :
# Gently heat the oil then fry the garlic, onion and curry powder for 5 minutes # Add the celery and rice mix then fry for a further 2-3 minutes # Add the water, bring to the boil, stirring twice # Cover and simmer for 20 minutes # Add the peas, corn and cheese # Cover and cook for 5 minutes till the liquid is absorbed # Serve immediately
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Category : Vegeterian