Packed lunches can be a tricky thing. You want to make something that’s tasty and fun to eat, but also convenient. Roti-sabzi-dal, the holy trinity of Indian tiffin is a great, wholesome lunch; but I just don’t have time for it in the morning.
Which is why I love one-pot (or one-box, or one-dabba, if you prefer,) meals which taste great and travel easy.
BBC Good Food Magazine is my go-to for quick meals. And this one is perfect because it uses one of my favourite vegetables: mushrooms. The original recipe calls for the mushroom to be paired with pumpkin; but I used baby corn instead because I like the crunch.
I have made this a couple of times, but never got the rice grains to be as dry as the ones pictured in the Good Food recipe- mine always comes out a little ‘saucy’ with the grains coated in soy. Maybe I need to add less stock than the recipe calls for!
MUSHROOM, BABY CORN & SOY RICE BOWLS (Adapted From BBC Good Food.)
- 1 tablespoon olive oil
- 1 onion
- 1 clove garlic
- 1 red chilli, sliced
- Button mushrooms, diced, 200 grams
- Baby corn, sliced, 150 grams
- Raw basmati rice, 100 grams
- Chicken or vegetable stock, 250 ml
- Soy sauce, according to taste
- Bell peppers and spring onions/red onions, diced, a handful each
- Thinly sliced ginger for garnish
- Heat olive oil. Add the garlic, onion and chilli and sautee for 2 minutes.
- Next, add the mushroom and babycorn and cook for 3-4 minutes more, allowing them to soften.
- Add the stock, raw rice and soy sauce and bring everything to a boil.
- Simmer on low heat for 25 mins, until rice is tender and the stock has been absorbed.
- Add the diced peppers and onions and stir-fry for 30 seconds to a minute, until well incorporated.
- Pull off the heat, garnish with ginger sticks and pack in your lunchbox!
(I just put mine in a bowl. You know, since I named it mushroom, baby corn & soy rice bowls.)
What kind of quick-fix one-pot meals do you like making?