rice 1/2 cup per person, basmati or long grain
breadcrumbs for topping
veggie gravy granules
2 or 3 courgettes chopped and skinned according to pref.
garlic clove crushed (do it with
5 or 6 sliced spring onions
washe'd fresh baby leaf spinach with stalks removed
3 to 4 cloves
Salt and pepper to taste - salt particularly important for rice
vegetable oil - favoured peanut oil watch out for allergy prone guests though
optional finely sliced tomatoes for topping
Cook the rice 15 mins tops after it comes to the boil with a little salt. Use slightly more than twice the number of cups of rice for the water. Should be cooked with saucepan lid on for duration and simmered.
Next fast stir fry garlic, cloves, courgettes and onions. Take about two minutes over this under a mega-high heat. Add in the rice, stir and then add in gravy granules. Normally dissolved in a little boiling water and stirred up vigorously.
Add in spinach leaves and stir a little. Use salt and pepper to taste.
Place into casserole dish and top with vegan breadcrumbs and sliced tomato.
Bake in a preheated oven at around gas mark 4 for around 30 minutes - basically enough to brown the vegan breadcrumbs.
If everything goes to plan the rice should stick together to an extent where it possible to cut up the results and serve in fairly solid chunks.
Serve with a light salad and gravy.