Five Spice Leeks and Rice

Five Spice Leeks and Rice 

Core

Serves 4

frylight ( or use oil from your allowance)

1 tsp Chinese five spice powder

¼ tsp ground turmeric

225g brown rice

700ml chicken or veg stock

salt & pepper

250g- 300g lean gammon steaks, diced

350g leeks, sliced & washed

125g button mushrooms, quartered

In a large pan, spray with frylight (or use oil) and add the five spice and turmeric.  Cook for a few seconds then add the rice.  Stir in the stock and bring to the boil.  Cover and simmer 15 mins or until the rice is tender.

Meanwhile, in another pan sprayed with frylight.  Cook the diced gammon until golden, remove and set aside.  Add the leeks and cook until slightly coloured then reduce the heat and add the mushrooms.  Add the gammon back into the pan and cook for 3-4 mins.

When the rice is tender and the stock absorbed, stir in the veg and gammon.  Season to taste and serve.