Savoury Rice

• 100g easy cook long grain rice
• 1 tbsp (15 ml) cooking oil
• 50g mushrooms (sliced)
• 50g frozen sweetcorn
• 75g frozen peas
• 1/4 red pepper (diced)
• 300 ml chicken stock (made using a stock cube)
• Pepper.

Heat the oil in the open cooker.

Lightly fry the mushrooms.

Add the sweetcorn, peas, red pepper, stock and pepper. Stir in the rice.

Use pressure level 2.

close the lid and bring to pressure.

Cook for 5 minutes.

Lift the cooker away from the heat, and to cool at room temperature without altering the pressure selector.

When the pressure indicator drops down, open the lid. Return the open pan to the heat, stir well with a fork to separate grains.

Continue heating over a low heat until no liquid remains. Serve immediately.