Ingredients

Makes: 6 adult-sized portions

370g (13oz) basmati rice
750ml (11/3 pints) water
1 tablespoon vegetable oil
1 onion, finely diced
1 garlic clove, crushed
1⁄2 teaspoon fennel seeds
150g (51⁄2oz) uncooked or cooked meat or fish of your choice (cut into appropriately sized pieces), such as:
- uncooked pancetta or bacon
- leftover roast meat or fish
- smoked salmon or trout, or ham
200g (7oz) uncooked or cooked vegetables of your choice, such as:
- grated uncooked courgette, butternut squash, celeriac or sweet potato
- chopped uncooked peppers
- uncooked spinach leaves
- frozen peas, broad beans or spinach
- chopped roasted vegetables – courgettes, butternut squash, peppers or sweet potato
salt and pepper

Method

Put the rice into a pan with a lid and pour over the measured water. Put the lid on the pan and bring to the boil, then reduce the heat and simmer for 8 minutes, without lifting the lid.
Meanwhile, heat a large frying pan, preferably with a lid, over a low heat. Add the vegetable oil and then the onion with the garlic and fennel seeds and sweat for about 10 minutes until soft and translucent.
Once the rice cooking time is up, turn the heat off, remove the lid and set aside, without stirring, for 5 minutes.
Add the pancetta or bacon, if using, to the onion, turn the heat up and cook for 5 minutes. Then add any uncooked or frozen vegetables and cook for 5 minutes, stirring frequently (if using frozen vegetables, put the lid on the pan if it has one).
If using cooked vegetables, meat or fish, or smoked salmon or trout or ham, add to the pan now and cook for a further 5 minutes.
Fluff the rice with a fork, then add to the pan and stir until combined and piping hot. If catering for a baby, remove a portion for the baby, then season the remaining mixture to taste.

Credit: ByRuby