Oven-baked Pilau

(SERVES 4)

• 1 bunch of spring onions (scallions) chopped
• 1 garlic clove, crushed
• 24 g/1 oz/2 tbsp low-fat spread
• 225 g/8 oz/1 cup long-grain rice
• 600 ml/1 pt/ 2 ½ cups vegetable stock, made with 2 stock cubes
• 1 bouquet garni sachet
• 175 g/6 oz button mushrooms
• 225 g/8 oz/2 cups frozen peas with sweet corn (corn)
• Salt and freshly ground black pepper
• 30 ml/2 tbsp pine nuts
• 4 tomatoes, cut into wedges
• Parsley sprigs

Fry (sauté) the spring onions and garlic in the low-fat spread in a flameproof casserole (Dutch oven) for 2 minutes, stirring. Stir in the rice and cook for 1 minute. Add the stock, bouquet garni, mushrooms and the peas and sweet corn. Season well. Bring to the boil, cover and cook in a preheated oven at 200degree C/400degree F/gas mark 6 for 20 minutes until the rice is tender has absorbed the liquid. Taste and reseason if necessary. Discard the bouquet garni. Fluff up with a fork and sprinkle with the pine nuts. Arrange the tomato wedges around and garnish with a few parsley sprigs. Serve straight away.