Friday, September 12, 2014

Shiitake mushroom rice recipe


The Rice Recipes Kitchen invites you to try Shiitake mushroom rice recipe. Get easy-to-follow rice recipes and learn how to make Shiitake mushroom rice.  

Serves 4 as a side dish
5 mins to prepare and 25 mins to cook
65 calories / serving

Ingredients

1tbsp grapeseed oil
250g (8oz) fresh shiitake mushrooms, stalks removed and sliced
1 clove garlic, finely chopped
300g (10oz) sushi rice
1 vegetable stock cube
4tbsp soy sauce

In a heavybased pan heat the oil and cook the mushrooms and garlic for about 5 minutes until softened. Stir in the rice and cook for a minute.

Place the stock cube in a jug and make up to 600ml /1 pint. Pour over the mushrooms and rice, add the soy sauce, stir together and bring to the boil. Once boiling put on the lid, turn down the heat to its lowest setting and cook for 20 minutes, then remove from the heat and leave to steam for another 10 minutes before lifting the lid.

Fluff the cooked rice and season to taste if it needs it. 


From Tesco Real Food

More Rice Recipes:


Scattered sushi rice salad
Steamed Japanese rice recipe
Japanese rice and egg - Rice Recipe   
Curried Chicken and Rice Burritos recipe   
Oven Brown Rice Recipe   
Tomato & chicken rice

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Monday, September 1, 2014

Rice with leeks recipe


The Rice Recipes Kitchen invites you to try Rice with leeks Recipe. Get easy-to-follow rice recipes and learn how to make Rice with leeks.  

Serves 4
10 mins to prepare and 40 mins to cook
200 calories / serving

Ingredients

40g butter
2 cloves garlic, minced
2 leeks, roughly chopped
200ml long-grain rice, rinsed in several changes of cold water
400ml vegetable stock
2 plum tomatoes, diced
25g sun-dried tomatoes, drained and chopped
a few sprigs of dill, finely chopped
salt
pepper

Heat the butter in a large saucepan set over a medium heat.

Sweat the garlic and leek for 8-10 minutes until softened. Stir well then cover with stock and bring to the boil. Reduce the heat to a simmer and cover with a lid.

Simmer for 15-20 minutes until the rice has absorbed the stock. Remove from the heat and keep covered for 5-10 minutes. Remove the lid and fluff the rice with fork.

Add the diced plum tomato and sun-dried tomato to the rice and stir well. Spoon the rice into serving bowls and garnish with the chopped fill and some more seasoning.

From Tesco Real Food


More Rice Recipes:


Butternut Squash Risotto with Gorgonzola and Walnuts
Chihuahua rice
Prawn and egg fried rice  
Rice noodles with sticky lime & chilli chicken
Paella (Spanish rice, seafood & saffron)
Mango chicken, bean & rice bake


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Tuesday, August 5, 2014

Italian chicken with courgette rice recipe


The Rice Recipes Kitchen invites you to try Italian chicken with courgette rice Recipe. Get easy-to-follow rice recipes and learn how to make Italian chicken with courgette rice.

Serves 4
10 mins to prepare and 30 mins to cook
460 calories / serving
Healthy


Ingredients

1tbsp olive oil
4 chicken breasts
500g (1lb2oz) fresh Italian tomato & basil sauce
3 yellow peppers, sliced
300g (10oz) long grain white rice
2 courgettes (approx 300g/10oz), grated

Heat the oil in a large frying pan and brown the chicken on each side for 2-3 minutes until golden. Remove from the pan and set aside. Add the pepper to the pan and stir fry for 10 minutes until softened. Pour over the tomato sauce and bring to the boil. Place the chicken in an ovenproof dish and pour over the peppers & sauce. Transfer to the oven and bake for 15 minutes until the chicken is cooked through.

Meanwhile bring a pan of water to the boil, then add the rice and simmer for 15 minutes until tender. Stir through the courgette and serve with the chicken and peppers. 


From Tesco Realfood

More Rice Recipes:

Italian rice pie
Italian rice pudding cake recipe
Italian rice with chicken recipe
Italian Rice Recipe
Stuffed Peppers with Beef, Rice, Spinach and Cheese
How to make Salmon pea and dill risotto

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Monday, June 16, 2014

Honey Cashew Chicken with Rice Recipe

 
The Rice Recipes Kitchen invites you to try Honey Cashew Chicken with Rice Recipe. Get easy-to-follow rice recipes and learn how to make Honey Cashew Chicken with Rice.

Forget takeout and cook in with super-fast Honey Cashew Chicken with Rice. A flavorful and sweet sauce is tossed with the chicken mixture with a splash of Sriracha added for depth.

Yield: Serves 4 (serving size: 1/2 cup rice and 1 cup chicken mixture)

Ingredients

1 cup instant rice
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 tablespoon dark sesame oil
2 cups broccoli florets
1 cup frozen shelled edamame (green soybeans)
2 garlic cloves, minced
1 medium yellow onion, finely chopped
1 red bell pepper, sliced
1/2 cup dry-roasted cashews, unsalted
1 tablespoon rice vinegar
3 tablespoons honey
2 tablespoons lower-sodium soy sauce
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)

Preparation

1. Cook rice according to package directions, omitting salt and fat.
 

2. Combine chicken and next 3 ingredients in a bowl; toss to coat.
 

3. Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.
 

4. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.

Kate Parham, Cooking Light
JUNE 2012 


More rice recipes:

Chicken & Mushroom Risotto Recipe
Fried Rice with Sweet Soy Sauce Recipe
Dairy-free spiced rice pudding recipe  
Gingered Crème Caramel Rice Pudding Recipe    
Slow-Cooker Coconut Brown Rice Pudding Recipe    
Creamy vanilla rice pudding with apricot jam recipe

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Sunday, May 18, 2014

Wild Rice Stuffing Recipe


The Rice Recipes Kitchen invites you to try Wild Rice Stuffing Recipe Recipe. Get easy-to-follow rice recipes and learn how to make Wild Rice Stuffing Recipe.

For a classic stuffing, place the rice mixture in the cavity of a turkey before roasting. Make sure to get an accurate temperature reading on the stuffing as well as the bird--both should reach an internal temperature of 165°. You can also make this to serve alongside a roast or ham.

Yield: 12 servings (serving size: 1/2 cup)


Ingredients

Cooking spray
1 1/2 cups chopped celery
1 cup chopped onion $
1 cup uncooked wild rice
2 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
1 1/2 tablespoons chopped fresh sage
1 cup uncooked long-grain brown rice
1/2 cup dried sweet cherries
1/2 cup chopped dried apricots
1/2 cup chopped pecans, toasted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, wild rice, and garlic to pan; sauté 3 minutes. Stir in broth and sage; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in brown rice, and bring to a boil. Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir in cherries and remaining ingredients.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Jaime Harder, Cooking Light
NOVEMBER 2007
 

More Rice Recipes:
 
Garlic mushrooms with wild rice salad 
Wild rice, cranberry and walnut salad recipe 
Cream of Turkey & Wild Rice Soup 
Hunter's Wild Rice Chicken Salad Recipe 
Roasted peppers & wild rice 
Chicken and Rice Casserole Recipe 

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Sunday, May 4, 2014

Stir-Fried Rice Noodles with Red Onions, Bean sprouts and Ginger Recipe


The Rice Recipes Kitchen invites you to try Stir-Fried Rice Noodles with Red Onions, Bean sprouts and Ginger Recipe. Get easy-to-follow rice recipes and learn how to make Stir-Fried Rice Noodles with Red Onions, Bean sprouts and Ginger.

Recipe by Kylie Kwong from Kylie Kwong: Simply Magic

Kylie finds inspiration for her cooking from the generous people she meets in the heart of Shanghai’s old town.

10 Ingredients
Serves 2-4

Ingredients

500 g fresh rice noodle sheets cut into 2cm strips

0.25 cup vegetable oil

2 small Red Onions cut in half and then into wedges

2 stems spring onions cut into 5cm lengths

1 tablespoon Ginger julienne

0.25 cup Dark Soy sauce

2 tablespoons light Soy sauce

0.5 cup finely shredded Chinese cabbage white

1 cup bean sprout

1 tablespoon raosted sesame seed

Method

1. Gently pull rice noodle strips apart.
2. Heat the oil in a hot wok and stir-fry onions, shallots and ginger for 3 minutes.
3. Add noodles and stir-fry for 4 minutes or until noodles begin to soften.
4. Add combined soy sauces and stir-fry for 2 minutes.
5. Finally, add cabbage and bean sprouts and stir-fry for 1 minute.
6. Arrange noodles on a platter, sprinkle with sesame seeds and serve immediately.

More rice recipes:


Fried Rice with Sweet Soy Sauce Recipe
Dairy-free spiced rice pudding recipe
Gingered Crème Caramel Rice Pudding Recipe
Slow-Cooker Coconut Brown Rice Pudding Recipe
Creamy vanilla rice pudding with apricot jam recipe
American rice pudding 


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Saturday, May 3, 2014

Scattered sushi rice salad recipe


The Rice Recipes Kitchen invites you to try Scattered sushi rice salad Recipe. Get easy-to-follow rice recipes and learn how to make Scattered sushi rice salad.

Ingredients

250g (8oz) sushi rice
5 radishes, sliced
5 spring onions, sliced diagonally
100g (3½oz) smoked salmon, cut into bite-sized pieces
175g pack cooked and peeled king prawns
handful chopped fresh coriander
1tbsp soy sauce
¼tsp wasabi paste

For the sushi vinegar
1tbsp rice wine vinegar
1tsp caster sugar

Place the rice in a heavy based pan with a lid. Cover with cold water and wash the rice, swishing it with your hands, until the water is cloudy. Drain the water and repeat until the water is almost clear – probably about 5 – 6 changes of water.

Once the water is almost clear drain and add ½ pint water to the pan. Sprinkle in a little salt, put the lid on and bring to the boil. Once the water is boiling turn the heat down to the lowest level and cook for 10 minutes, then remove from the heat and leave to stand, with the llid on for another 10 minutes before lifting the lid.

While the rice cooks, stir together the rice wine vinegar and caster sugar until the sugar dissolves. Fluff the cooked rice and turn out to a large bowl. Cool for a moment before stirring through the sushi vinegar.

Scatter over the radish, spring onion, smoked salmon and prawns. Mix the wasabi with the soy sauce and drizzle over. Scatter on the coriander to finish. 


Adopted from Tesco realfood
 
More Rice Recipes:
 
Steamed Japanese rice recipe 
Japanese rice and egg - Rice Recipe 
Curried Chicken and Rice Burritos recipe 
Oven Brown Rice Recipe 
Tomato & chicken rice 
Vegetarian Brown Rice Sushi Rolls

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