Marrow Rice

Method

In a heavy pan, soften the onions in the oil for about 5 minutes, then add all the vegetables, rice, garlic, bay leaf, tomatoes and stock.

Bring up to the boil, then turn the heat right down and cover the pan with a lid. Cook gently until the vegetables are tender, the rice is cooked and the liquid is absorbed. Sprinkle with chopped parsley.

I often top with grated cheese and / or sunflower seeds to boost the protein content of the meal.

I’m imagining all your Whitstone larders filling up with preserves and especially chutneys, after last month’s recipe contributions to the Whistler from Maggie and Gill. It’s a wonderfully warm and comforting thought as the weather clearly takes a more wintry turn. I confess to adding no more to my store cupboard since my batch of apple chutney, but at least I have that. I regret not preserving some marrows too, but we did enjoy eating them while they lasted, with regular , straightforward Whitsend recipes I’d like to share with you this month. They would work with other kinds of squash too – whatever you’ve got or can find to buy.

Mrs Trewhitless