We could have easily stopped at the supermarket; or ordered a takeaway, but too be honest having been spoiled by my mother and sister-in-laws all week with rich buttery food, I was happy to cook that evening. Except of course, we did not have much in the way of fresh produce, so it was a question of turning to my so called pantry. Plenty to choose from there, but I picked up: the kilner jar containing brown rice, a can of sweetcorn and Marmite.
Marmite Roast potatoes. So I was quite curious to try out this Marmite Brown Rice recipe. Its a cross between a Pilaf and Risotto - Savoury undertones from the yeast extract and sweet overtones from the sweetcorn. I liked it, but D wasn't so keen on it.
Ms Marmite Lover, founder of one of the original and successful Underground Supper Clubs in the U.K* has posted a recipe for making Marmite from scratch. I have to be honest, as much as I like the idea of making my own, I will probably be sticking to this brand. I do like having Marmite in my kitchen cupboards, when I am feeling poorly: drinking a hot mug of Marmite does me the world of good.
Serves 2 - 3
1 tablespoon olive oil
1 medium onion, finely sliced
180g brown rice, washed and drained
1 tablespoon Tamari or soy sauce
1 generous teaspoon Marmite, or similar yeast extract
Small tin of sweetcorn
Optional: A handful of parsley, minced
Salt and black pepper to taste
Heat the oil in a large, deep saucepan. Add the sliced onion and fry until softened. Add the rice and cook, stirring constantly, for 1-2 minutes. Then add the water, Tamari or soy sauce and Marmite to the rice and bring to the boil, then reduce the heat to simmer for 20 minutes. Add the sweetcorn, salt and pepper to taste and simmer for a further 15 -20 minutes, or until the rice is cooked through and tender. Stir in the parsley and adjust seasoning if necessary.
*In the U.K a Supper club is an underground restaurant run by home cooks. Supper Clubs are not supposed to be exclusive or private posh eateries. Supper Clubs are home bistros, pop up home restaurants and namely anti restaurant. Sadly the idea of Supper Clubs as some of us know it is changing, as established restaurants are wanting a piece of this cherry pie. I wrote a little of my observations at the time about Supper Clubs aka Home Bistro', if you interested see here.