Ingredients
- 1 leek, finely sliced and washed
- 100g smoked back bacon, chopped
- 500ml hot vegetable stock
- 300g American easy-cook rice
- 500g cod or haddock fillet, skinned and diced into large chunks
- 3 tbsp fresh parsley, chopped
- grated zest and juice of 1 lemon
Method
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Put the leeks and bacon in a medium microwavable dish with 4 tablespoons of the stock. Cover the dish with cling film, pierce the cling film with a knife and microwave on High for 5 minutes.
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Stir the rice and remaining stock into the leek and bacon and continue to cook uncovered in the microwave for a further 5 minutes. Gently stir in the fish chunks, cover the dish with cling film, pierce the cling film with a knife and cook for a further 10 minutes, until the fish and rice are done.
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Stir in the parsley, lemon zest and juice. Leave to stand for 2-3 minutes and serve straight from the dish.