This is a great weeknight dinner recipe, combining ingredients that are usually in the cupboard plus leftover roast from a weekend meal. It freezes well after cooking and can be re-heated in the microwave.
Portion size6 servings
Credits :Kathryn Garven
In a small frying pan over medium heat, brown the rice and onion in the olive oil, stir frequently until rice is lightly browned, about 5 minutes. Meanwhile, in a saucepan simmer together the cubed roast, consomme or stock, tomatoes, worchestershire sauce and salt. Combine the rice and onion with the simmered ingredients in a large casserole and bake at 350 degrees for 45 minutes.