RICE RECIPES FOR BABY RECIPES

Steps:

• 1. Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Food processor (fine slicer) • Large frying pan, high heat
  2. START COOKING Put 1 mug of rice, 2 mugs of boiling water, the thyme leaves and a pinch of sea salt and black pepper into the medium pan and put the lid on, stirring occasionally.
  3. Peel the onions, then finely slice them with the gherkins in the processor and tip into a bowl.
  4. Finely slice the parsley stalks and roughly chop the leaves, then toss into the bowl with a swig of gherkin vinegar and a pinch of salt, scrunching together well.
  5. Tear or slice the mushrooms into the frying pan with 2 tablespoons of oil, then squash in the unpeeled garlic through a garlic crusher and add two- thirds of the parsley pickle, stirring regularly.
  6. Slice the steaks about 1cm thick and toss with salt, pepper, the paprika and the finely grated lemon zest.
  7. Tip the mushrooms on to a plate, then add 2 tablespoons of oil and the steak to the pan in one layer, turning when golden
  8. Add the spinach to the rice pan and replace the lid. Add the brandy to the steak, carefully light it with a match (if you want), let the flames subside, then return the mushrooms to the pan with the yoghurt and milk and bring to the boil.
  9. Transfer the wilted spinach to a nice serving platter, then fluff up and scatter the rice over the top. Spoon over the stroganoff, squeeze and drain the remaining pickle, then scatter over from a height.

Steps:

• Heat the oil in a large pan, add the onion and gently cook until softened but not coloured. Add the spinach and half the dill. Cook on a high heat, stirring regularly, until the spinach has wilted down and all the liquid has evaporated.
• Stir in the rice and add 600ml water, then bring to the boil. Turn the heat right down again to a very gentle simmer, cover the pan with a tight-fitting lid and cook for 25-30 mins or until the rice has cooked and absorbed all the water. Give it a stir after 15 mins to ensure even cooking, adding a drop more water as required.
• When the rice is cooked, stir in the remaining dill, season well, squeeze over the lemon juice to taste, and serve.