20-Minute Meals: Real Fast Food
By Jamie Oliver
Ingredients
2 bay leaves
4 sprigs of thyme
2 onions (320g)
2 cloves of garlic
300ml white wine
150g basmati rice
700ml organic veg or chicken stock
250g Camembert cheese
150g sourdough French baguette
Method
- Turn the grill on to high. Place a large frying pan on a high heat with 1 tablespoon of olive oil, the bay and 2 sprigs of thyme, then, adding them to the pan as you go, peel and finely slice the onions and garlic. Add a pinch of sea salt and black pepper, pour in the wine, then cover and cook for 3 minutes, stirring halfway.
- Stir in the rice, pour in the stock, then cover and cook for 8 minutes. Meanwhile, leaving a 1cm rim around the edge, cut the rind off the top of the Camembert.
- Nestle the Camembert into the centre of the pan, sprinkle generously with black pepper and strip over the remaining thyme. Cover, reduce to a medium heat and let the cheese ooze while the rice cooks through for a final few minutes. Finely slice the bread and toast under the grill – keep an eye on it!
- Serve the pan in the middle of the table, letting your lucky people use the toasts to scoop up all that delicious oozy cheese and onion rice.
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