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Microwave creamy mushroom rice with peas

Why it worksStirring halfway and adding cheese at the end make ordinary rice creamy. The microwave does the job of 20 minutes of stirring at a stove.

Ingredients

• 150 g white rice
• 250 g mushrooms
• 100 g onions
• 20 g butter
• 1 stock cubes
• 150 g frozen peas
• 60 g grated gouda

Method

1. Chop the onion finely and slice the mushrooms. Put the onion and butter in a large microwave-safe bowl that holds at least 2 litres. Microwave for 3 minutes, until soft.
2. Stir in the rice and mushrooms. Add 450 ml of hot water and crumble in the stock cube.
3. Microwave without a cover on full power for 10 minutes. Stir well.
4. Microwave for 6–8 more minutes, until the rice is soft. If it looks dry before then, add a little hot water.
5. Stir in the frozen peas and microwave for 2 minutes, until hot. Stir in the cheese and leave it for 2 minutes to turn creamy. Hold the bowl with a tea towel, because it is very hot.

A portion: about 570 kcal · 22 g protein · 75 g carbs · 18 g fat