Archive for rice

Spanish Rice

Spanish Rice is a nice alternative to plain rice or fried rice. It is traditionally served with Mexican food but I have used it with many other main dishes as well.

Spanish rice

2 tablespoons oil
2 tablespoons chopped onion
1 1/2 cups uncooked rice
2 cups chicken broth
1 cup chunky salsa

First sautee the onion in the oil. Then add the rice. When it starts to brown, add the broth and salsa. Reduce heat, cover and simmer about 20 minutes of until all the broth is gone.

Optional – add green pepper and/or  corn

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Vegie Casserole

HIGH FIBRE VEGIE CASSEROLE

 

15g (1/2oz) butter

1 chopped onion

1 chopped carrot

1 chopped stick celery

1 ½ cups cooked rice

whole cooked chicken

130g /4oz corn

½ cup grated cheese

 

Combine butter, onion, carrot and celery in dish. Cook 5 mins on HIGH in microwave. Combine remaining ingredients, sprinkle with cheese and place under grill/broiler  until cheese is melted (or microwave on high 8 mins).

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Chicken Biryani

This is an Indian dish – it has a sort of fried rice/risotto type appearance

CHICKEN BIRYANI

 

 

500g / 16oz chicken (breasts or thighs)

90g / 3oz butter, melted

handful blanched almonds

2 medium onions, thinly sliced

3 cloves crushed garlic

1 tablespoon grated ginger

1 red chilli finely chopped (or ½ teaspoon sambal oelek)

2 cups long grain rice (basmati works well)

3-4 cups chicken stock

 

8 whole cloves

1 cinnamon stick

3 cardamom pods

1/3 cup natural yoghurt

1 teaspoon ground turmeric

 

(alternative recipe has 1 tablespoon Indian curry powder, 1 teaspoon cumin, 1 teaspoon cinnamon, 1 tablespoon tomato paste, 2 chopped ripe tomatoes and ¼ cup fresh coriander, ½ cup cashews instead of spices listed above)

 

Cut chicken into bite sized pieces. Melt butter and fry almonds until golden. Remove and add onion to pan. Cook until golden. Add garlic, ginger, cloves, cinnamon and cardamom and fry for several minutes. Add chicken and fry until lightly golden. Stir in yoghurt and turmeric. Sprinkle in rice and add chicken stock. Cover and simmer for 15-20mins or until liquid is absorbed and rice is tender.

 

(if using second list of ingredients, add tomato paste with spices and add diced tomatoes and cashews just before serving)

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Thai Chicken Risotto

Thai Flavoured Chicken Risotto

 

Heat oil  in pan and cook chicken till brown all over and cooked through.
Heat oil in pan and fry 1/2 brown onion and 2 level teaspoons Thai Red curry paste, until fragrant,  add 1 cup aroborio rice, stir to coat in oil mixture    Add 1 1/2 cups chicken stock and 200 ml of coconut milk, bring to a boil.   Reduce heat simmer 15 mins or until cooked.   Stand 10 mins.
Stir in cooked green beans, chicken and chopped coriander.

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Fried Rice

We have fried rice all the time and this is not really anything unusual. I made it as per the recipe except I didn’t let the rice cool, didn’t use the egg and I used carrots and broccoli and green beans for the vegies. I did notice that I could taste the butter in it …

 

Benihana Japanese Fried Rice

1 cup uncooked long grain converted or parboiled rice (not instant or quick white rice)

2 eggs, beaten
1 cup frozen peas, thawed

2 tablespoons finely grated carrot

1/2 cup diced onion (1/2 small onion)

1 1/2 tablespoons butter
2 tablespoons soy sauce

salt

pepper

1. Cook the rice following instructions on the package. This should take about 20 minutes. Pour the rice into a large bowl to let it cool.

2. Scramble the eggs in a small pan over medium heat. Chop scrambled chunks of egg into small pea-sized bits with your spatula while cooking.

3. When the rice has cooled, add the peas, carrot, eggs and onion to the bowl. Carefully toss all of the ingredients together.

4. Melt the butter in a large frying pan over med/high heat.

5. When the butter has completely melted, dump the rice mixture into the pan and add the soy sauce plus a dash of salt and pepper. Cook the rice mixture for 6-8 minutes, stirring often.

Tidbits: This fried rice can be prepared ahead of time by cooking the rice, then adding the peas, carrot, onion, and scrambled egg plus half of the soy sauce. Keep this refrigerated until you are ready to fry in the butter. That’s when you add the salt, pepper and remaining soy sauce.

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Herbed Rice Pilaf

Herbed Rice Pilaf

Heat 1 tablespoon olive oil and 1/2 oz / 20g butter in large pan. Add ½ cup finely chopped parsley, 2 tablespoons finely chopped coriander/cilantro, 1 cup finely chopped green onions and 2 handfuls chopped baby spinach leaves (can add any other fresh herbs you like). Cook for 1 min stirring. Add 1 cup rice and stir until well coated with herbs. Add 1 ½ cups of water or chicken stock, bring to the boil then reduce heat and simmer for 20 mins undisturbed. Stir through a spoonful of butter and top with grated parmesan or pecorino cheese.

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