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Rice RecipesRice is very versatile. I prefer to use basmati for many of my dishes. It is quick to cook and the left overs are great in salads. For variety I use brown, wild, or risotto. Most of the dishes here are one pot wonders! One of my favourite dishes is Spinach with fetta and dill. Use 400g (14oz) rice, 1 bunch of spinach (organic if possible), 250g (9 oz/1¼ cups) of fetta, and 1 bunch dill. Cook the rice in stock or plain salted water. When cooked, add shredded, lightly steamed spinach, chopped fetta and finely chopped dill. Add a sprinkling of parmesan and freshly ground black pepper to serve. Serves 6 as a starter, 4 as a main course. Other recipes here are:
________________________________________________________________ Light celery curry At medium heat, warm 1 tbs olive oil in a large pot. Add 3 cups of chopped celery, l chopped medium-large onion, 2 tsp tumeric, 1 tsp curry powder, 1 tsp cumin, 1 tsp grated ginger. Cook for 2-3 minutes, stirring. Add 2 cups washed brown rice, stirring for 2 minutes. Pour in 1 cup vegetable stock, lower heat and simmer for about 40 minutes or until the stock is absorbed. Stir through ¼ cup of chopped raisins or sultanas and garnish with finely chopped parsley. ________________________________________________________________ Basic Wild Rice To make 2 cups, use 125g (4½ oz/1½ cups) and 2¼ cups of water. Wash, add to large pot of boiling water. Reduce heat and simmer for 45 minutes until tender. Remove from heat and leave to stand, covered for around 10 minutes. Drain. Wild rice salad Add 2 tbs olive oil, 1 finely chopped onion, half each finely chopped red and green capsicum (bell peppers), 2 cups thickly sliced mushrooms, ½ tsp grated ginger, 3 tbs lime or lemon juice, salt and black pepper to taste. Add all ingredients to 2 cups of wild rice and toss through. For variation on this salad, use 1 cup of basmati or brown and 1 cup wild, use all above ingredients except mushrooms. Then sprinkle over the top: 1½ tbs tamari (or soy), 4 tbs mixed sprouts, 2 tbs toasted sesame seeds, 2 tbs toasted sunflower seeds, finally add a few sliced snow peas. ________________________________________________________________ One Pot Vegie Delight Serves 4
Great by itself with chilli sauce, parsley and freshly ground black pepper. Just as good for lunch or dinner next day. You can vary absolutely everything. ________________________________________________________________ Pilaf Pilaf has its roots in Persia (Iran), and is the national meal in Uzbek (Uzbekistan, was part of Soviet Union, and is bordered by Afganistan, Kazakstan, Turkmenistan). There are many, many variations. This one contains wild rice and panch phora (spice blend).
Wash all the rice and drain. Bring 3 cups of water to the boil. Add rice and salt. Simmer for 25 minutes, or until rice is cooked. Drain and pour boiling water over rice to separate the grains. Set aside to cool. Combine rice, with almonds, currants, dill and panch phora, salt to taste. Serve with salads, roasted vegetables. Panch phora is a combination of the following seeds: brown mustard, nigella, cumin, fenugreek, fennel. If you're not able to find all these, use those you can. ________________________________________________________________ Mushroom Risotto serves 4 starter
_________________________________________________________________ Avocado sushi (makes 15 pieces)
If ready-made Sushi vinegar isn’t available combine 4 tblspns rice vinegar, 2 tblspns sugar and 1/2 tspn salt in small bowl and stir until sugar dissolves, sprinkle over rice.
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