2 recipes for leftover rice

• 4 tbsp butter
• 1 finely chopped onion
• 2 finely chopped garlic cloves
• 2 tbsp oreganum leaves (dried will also do!)
• Salt for seasoning
• 2 tsp cayenne pepper
• ½ cup flour
• 1 litre of milk
• 1tbsp paprika
• 1 cup cream cheese
• 2 cups grated cheddar cheese
• ½ cup parmesan
• 3 cups broccoli florets
• 1 cup diced red pepper

HOW TO DO IT:

1. Heat butter in a large pot.
2. Add finely chopped onion and garlic cloves and sauté.
3. Add dried or fresh oreganum leaves and season with salt.
4. Add flour, cayenne pepper and dried mustard.
5. Add milk in stages to prevent lumps.
6. Add paprika, cream cheese, grated cheese and parmesan.
7. Stir until the cheese has melted.
8. Add broccoli florets and diced red pepper.
9. Layer rice and broccoli in an ovenproof baking dish.
10. Top with more grated cheese and bay leaves.
11. Bake in a preheated oven of 180°C for 15-20 minutes.

Top Tip: The paste will be done when it no longer tastes floury.

WHAT YOU’LL NEED FOR THE RICE AND MUSHROOM POT

• 3 tbsp butter
• 1 finely chopped onion
• 300g roughly chopped mushrooms
• 2 cups leftover rice
• ¼ cup white wine vinegar
• 2 tsp turmeric
• ¾ litre chicken stock
• Salt and pepper for seasoning

FOR GARNISH

• 4 tbsp chopped parsley
• ½ grated parmesan

HOW TO DO IT:

1. Melt butter in a large pot.
2. Sauté finely chopped onion.
3. Add 300g roughly chopped mushrooms.
4. Add leftover rice and cook for 5-7 minutes.
5. Deglaze with white wine vinegar mixed with equal parts water.
6. Stir in turmeric and chicken stock and season well with salt and pepper.
7. Cover for about 10 minutes and allow the stock to absorb.
8. Garnish with chopped parsley and grated parmesan