Garlic Cheese Sauce over Spinach Rice


250g (8oz) quick cook long grain rice 
225g (8oz) frozen spinach, thawed 
30ml (2tblsp) oil 
1 onion chopped 
175g (6oz) back bacon chopped 
350g (12oz) button mushrooms wiped 
45ml (3tblsp) flour 
450ml (3/4 pint) strong medium dry cider 
salt and pepper 
150g packet full fat soft cheese with herbs and garlic


  • Cook rice as directed using vegetable stock instead of water. Five minutes before end of cooking time, stir in the spinach.
  • Meanwhile, heat and cook onion until soft.
  • Stir in bacon and mushrooms and cook for about 3 minutes. Stir in flour and cook a minute.
  • Gradually stir in cider, bring to boil stirring. Add seasoning, then stir in sift cheese and cook over a very gentle heat. Do not allow to boil.
  • Drain rice and spinach, then serve with the mushroom sauce spooned over.
  • Serves 4