I discovered this recipe by accident but have been making it ever since for a quick, easy lunch or dinner for one. The tomatoes and spinach soften easily in the microwave and the cheese melts to create a sauce and give the consistency of risotto.
1 (250g) pouch 2 minute microwave brown rice
8 or 10 cherry tomatoes
a handful (about 20g) fresh spinach leaves
40g mozzarella or parmesan cheese, cubed
salt and pepper, to taste
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Directions Preparation:5min › Ready in:5min
Transfer the brown rice to a microwave safe dish. Add tomatoes, spinach and mozarella cubes. Mix well.
Cover the bowl with a piece of damp kitchen roll. Microwave for 2 minutes, remove and stir well. Season well with salt and pepper and eat immediately.