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Trudie's Pasta and Rice Recipes

RISOTTO

350 g arborio rice; 1 liter stock; 100 ml white wine; 1 onion; 3 cloves garlic

Finely chop the onion and garlic, saute for 2 minutes in a little stock. Stir in the rice and add a little stock and wine. Cook over a medium heat, stirring regularly, adding a little more stock every few minutes as the liquid is dissolved. Keep adding liquid until the rice is cooked and almost all the liquid has been absorbed, approximately 20 - 25 minutes.

N.B - This basic recipe can be used like this as an accompaniment or made into a main meal by the addition of vegetables and/or cooked meat. This is real comfort food!

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BOLEGNESE SAUCE

1 onion; 4 cloves garlic; 1 pepper; 2 courgettes; 1 carrot; 150 g mushrooms;
2 sticks celery; 150 ml stock; 450 g tinned tomatoes; 2 tsp. tomato puree; 1 tbsp. sugar; 2 tsp. mixed herbs; 1 tsp. chilli powder

Chop all the vegetables. Place all the ingredients in a large saucepan, bring to the boil and simmer uncovered for 1 - 1 1/2 hours.

NB - This can be used as a pasta sauce, in lasagne, or as a pizza topping. It also freezes well.

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FRIED RICE

225 g cooked rice; 75 g bean sprouts; 1 carrot; 4 spring onions; 50 g sweet corn; 50 g frozen peas; 2 cloves garlic; 150 g mushrooms; 4 tsp. soy sauce; 4 tsp. oyster sauce; 1 tsp. Tabasco sauce

Finely chop the vegetables and stir-fry over a high heat with a little stock, stirring constantly for 5 - 10 minutes. Add the bean sprouts, sweet corn, peas and rice and cook for another minute. Stir through the soy sauce, oyster sauce and Tabasco sauce. Serve immediately.

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PASTA SALAD

225 g cooked pasta; 50 g gherkins; 100 g sweet corn; 250 g shredded cooked chicken; 1 red pepper; 2 sticks celery; 2 spring onions; 100 g cherry tomatoes;
75 ml low fat fromage frais; 2 tbsp. mustard; 75 ml low fat mayonnaise

Chop the vegetables. Mix the fromage frais, mustard and mayonnaise. Mix all the ingredients together in a large bowl.

NB - This salad can be varied with the vegetables used , its also good made with tuna instead of chicken.

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LEMON & ASPARAGUS PASTA

450 g asparagus; 1 onion; 2 cloves garlic; 1 tbs. mustard; juice of 1 lemon; 100 g linguine or other pasta; 100 g mushrooms; 2 tbsp. coriander; 50 g pine nuts

Trim and cook the asparagus for 3 - 4 minutes, until tender. Slice and cook the mushrooms. Mix the mustard, finely chopped onion, crushed garlic, coriander and lemon juice. Cook the pasta. Combine with the dressing, asparagus and mushrooms. Serve sprinkled with pine nuts.