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FRUGAL RECIPES - Mushroom and Pea Rice

Updated: Apr 3


Now more than ever we need to be very careful of the amount of money we spend on food and the amount of food that we throw away.


Reports coming from the local refuse collectors, in fact refuse collectors all over the western world are that they haven’t seen this amount of food wastage since Christmas. One refuse collector stated that he was shocked by the amount of fresh fruit and vegetables that were being thrown away. Not only that but the sheer amount of processed food that was being thrown out just because the sell by date had passed. He said he was shocked by the amount of Christmas waste but. “This topped it and then some”.


Shocking news! We must be the first generation in history to be so wasteful, let’s change that because the Corona Virus may indeed lead us into a global recession and as such we’ll need to know every trick in the book when it comes to feeding ourselves on next to nothing.


The problem today is that we eat far too much, too much so that it’s not healthy. This can be seen from the increased number of people suffering from obesity, diabetes and coronary heart disease.


We do not need to eat very much at all to keep ourselves healthy and in tip top condition. It’s all about the quality of the food you eat rather than the amount. You can eat processed






food in mass, but it won’t keep you healthy. It’s better to eat value foods than junk foods.

Over the coming weeks I’m going to be posting one frugal recipe after another, all vegan/plant-based of course.


I’ll show you how to make interesting and tasty recipes on a budget. I’ll be showing you recipes that you can make in bulk and portion off into daily portions which will last all week. All you’ll have to do is add an extra ingredient or two to the portion to make it a different meal every day.


Today's recipe is mushroom and pea rice. I find there are many various ways to cook rice from risotto, to paella to tagine and you can get really interesting with them. I even make rice soup which I’ll be sharing with you in a later blog.

Today’s mushroom and pea rice will be cooked in a tagine in the oven for two hours on 150 degrees or gas mark 2.


So here we go, your simple and straight forward, cheap to make and very easy to prepare


MUSHROOM AND PEA TAGINE


Feeds: Family of four or provides 6 standard sized meals


Cooking Pot: 1 x Tagine or an oven proof dish with lid


Ingredients

1 x small onion

½ punnet of mushrooms

1 x cup of peas (about 100g)

2 x cup of rinsed rice (about 200g)

1 x sprig of parsley (dried parsley will do x 1 tablespoon)

1 x teaspoon of chilli powder

1 x teaspoon of paprika

1 x teaspoon of cumin powder

1 x teaspoon of coriander powder

2 x teaspoon of white pepper

2 x teaspoon of black pepper

2 x teaspoon of lemon juice (real or from a bottle will do)

1 x vegetable stock cube

1 x Half a can of coconut milk

Salad:

¼ of an iceberg Lettuce

1 x teaspoon of Black Pepper

1 x teaspoon of Salt

1 x teaspoon of Chilli flakes


Method


Rice:


  • Chop the onion into small cubes and place it in the tagine

  • Slice the mushrooms thinly and place into the tagine

  • Place the rest of the ingredients into the tagine and cover with water

  • Place the top on the tagine and place it in the oven on 150 degrees for 1 x hour.

  • Keep checking the rice at regular intervals so the rice does not dry out. Stir the rice often (every twenty minutes is recommended. If the rice starts to dry out before it is cooked add a small amount of water, recover the tagine and place back into the oven.


Salad:


  • Shred the lettuce into very thin strands and place in a bowl

  • Add the lemon juice, black pepper, salt and chilli flakes

  • Stir and leave to stand in the bowl for 1 x hour

Clean up, read a book, watch Netflix, make a phone call, learn something new then come back and serve with the shredded lettuce salad. The lettuce salad may sound strange, but it complements the dish very well.

This recipe can be portioned up into six meal sized portions and served daily with salad, veg, chickpeas, vegan sausages, spinach falafel, flatbreads, pittas, wraps anything you fancy really as this is a versatile recipe and will go with most things.


I hope you take the time to make this recipe as it really is nice and only costs £2.50 to make. Obviously if you are eating it as a main meal the whole meal costs £2.50 but if you are portioning it off for the week it comes in at 42 p a portion and you can’t grumble at that.


You might like to try out some of my other recipes including:


Curried Sweet Potato Soup

Butternut Squash Soup

Tomato and Basil Soup

Potato and Parsley Soup.

You can’t beat a good old fashioned homemade wholesome soup when it comes to keeping the cost down but nutrition up!


If you enjoyed this article please share it so others may benefit.



You may want to check out this recipe book for more inspiration


Contact Details:

Telephone number: +44 (0) 7624 457139

Contact me by email 

Located on the Isle of Man

 

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