Rice with peas, broad beans and bacon

Rice with peas, broad beans and bacon

By
From
Recipes From a Normal Mum
Serves
2
Photographer
David Loftus

This is another one from my husband who is always so much more optimistic about younger palates than I tend to be. Often I come home from work to find the kids tucking into all sorts of concoctions made by Daddy with the help of his mini sous chefs. He’s no fish finger serving Daddy, unless they’re for him, that is, with lashings of tartare sauce, in a sandwich and post pub.

Ingredients

Quantity Ingredient
60g white basmati rice
20g frozen broad beans
1 teaspoon groundnut oil
1 rasher bacon, chopped into 1 cm pieces with scissors
1 tablespoon butter
20g frozen peas
ground black pepper, (optional)

Method

  1. In a sieve, rinse the rice in cold water until the water runs clear. Add the rice to a pan filled with plenty of water and bring to a boil. Simmer for 10–12 minutes until cooked through. Drain in a sieve, saving some of the cooking water to boil the broad beans in. Simmer for 5 minutes until cooked through. Drain the beans and remove the tough outer shells if you have the time.
  2. Heat the oil in a frying pan and fry the bacon pieces over a medium heat until crispy. Add the butter, frozen peas and the cooked rice and beans. Gently stir the mixture to coat everything in the oil and allow to heat gently for 5 minutes until the frozen peas are cooked through. Season with black pepper and serve.
Tags:
Great British Bake Off
Holly
Bell
Mum
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