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Tomato Rice Mould

Preparation time 10 minutes,
Cooking time 15 - 20 minutes,
Calories 295 per portion

ingredients

serves 4
2 (400 g (14 oz) cans plum tomatoes
2 onions, chopped
1 clove garlic, crushed
1 teaspoon dried or 2 teaspoons chopped fresh basil
salt and pepper
225 g (8 oz) long- grain white rice
450 ml (3/4 pint) water
50 g (2 oz) Parmesan cheese, grated
watercress sprigs to garnish

method

1. Grease a 1.15-litre (2 pint) ring mould with oil.

2. For the tomato sauce, blend the tomatoes, onion, garlic, basil and seasoning in a liquidiser until smooth.

3. Cook the rice in the tomato sauce and water for 15 - 20 minutes or until the liquid has evaporated, stirring occasionally. Stir in the Parmesan cheese.

4. Press the rice into the mould and leave for 5 minutes. Turn out the rice, and serve with a salad or with grilled meat.

For a buffet party dish fill centre of rice ring with lightly cooked cauliflower florets tossed in French dressing.

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