in Recipes

Melba rice pan

updated

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Ingredients for 4 servings:

  • 250 g basmati rice
  • 1 can peach(s), drained weight 240 g
  • 1 bunch of spring onions
  • 400 g roast beef (beef rump)
  • 2 tbsp oil
  • 100 ml vegetable stock
  • 2 tbsp chili sauce, sweet and sour
  • pepper
  • Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Cook rice in salted water according to package instructions. Drain peaches, reserving the juice. Slice peaches into wedges. Rinse and trim spring onions, and slice into fine rolls. Cut meat into strips. Heat oil in a pan and fry the meat in batches for 5 minutes. Remove and set aside. Sauté spring onions in the frying fat, deglaze with 3-4 tablespoons of reserved peach juice and stock. Add sweet and sour sauce and peaches. Add meat back in and mix with rice. Season to taste with salt and pepper and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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