Cook rice in boiling salted water for 12 minutes. Drain and rinse with cold water. Wash and slice mushrooms. Melt margarin in a saucepan and add mushrooms. Cook for 5 minutes. Add rice, drained tomatoes and sugar. Season with celery salt, salt and pepper. Stir and remove from heat.
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Cheese sauce
Cut 4 oz of the cheese into 3/4" dice and place in liquidiser goblet with the flour, milk, salt, pepper and mutard. Run machine until cheese is broken down. Melt margarin in saucepan. Add cheese mixture and cook gently until sauce boils. Simmer, stirring for 2 minutes. Place 1/3rd. of the ham in the base of a 2pt. deep ovenproof dish. Spread over 1/2 the rice mixture.
Arrange remaining ham on top and pour cheese sauce over. Grate remaining cheese and sprinkle over. Bake in center of oven for 40 minutes, until golden brown.
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