Serves 4
4 lean bacon rashers
1 medium-sized onion
2 oz (50g) butter
8 oz (225g) long-grain rice
1 pint (600ml) hot chicken stock 8 oz (225g) button mushrooms 4 oz (100g) Cheddar cheese
Trim away rinds and chop bacon rashers. Peel and finely chop the onion. Melt half the butter in a saucepan over low heat, add the bacon and onion and fry for about 5 minutes until onion is soft but not brown. Stir in the rice and mix well. Add the hot stock and bring to the boil, stirring all the time. Lower the heat, cover with the pan lid and simmer gently for 20 minutes. As the rice cooks it will absorb the stock. No seasoning will he needed unless stock is very lightly flavoured.
Trim and slice the mushrooms. Melt the remaining butter in a frying pan over low heat. Add the mushrooms and turn them in the butter for a few minutes only so they are glazed and softened but not overcooked. Using a fork, fold the mushrooms into the cooked rice along with half the grated cheese. Turn the mixture into a hot serving dish and sprinkle remaining cheese on top. Serve with a crisp green salad.