Saturday, January 30, 2016

Fruity rice salad recipe

Fruity rice salad
Fruity rice salad

There’s much to entice about this side with rice, it's delicious and low in price!

To Prep 0:20 | To Cook 0:15 | INGREDIENTS 11 | DIFFICULTY EASY | SERVINGS 4

Ingredients

2/3 cup SunRice White Long Grain Rice
2/3 cup dried cranberries
1/3 cup currants
1/3 cup diced apricots
2/3 cup slivered almonds, toasted
1/4 cup chopped fresh flat-leaf parsley
2 green onions, thinly sliced
1/4 cup orange juice
1 tablespoon extra-virgin
Olive oil
1 tablespoon white wine vinegar

Method

Step 1 Cook rice in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Refresh under cold water. Drain. Cool for 10 minutes.

Step 2 Combine rice, cranberries, currants, apricots, almonds, parsley and onion in a bowl. Place orange juice, oil and vinegar in a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine.

Step 3 Pour juice mixture over rice mixture. Toss to combine. Serve.

Notes

Serve with: Lamb sausages, grilled pork steaks, chicken rissoles.

Nutrition

Energy 1723kJ
Fat saturated 1.40g
Fat Total 15.40g
Carbohydrate sugars g
Carbohydrate Total 59.70g
Dietary Fibre 5.50g
Protein 7.30g
Cholesterol mg
Sodium 65.00mg

Super Food Ideas - February 2010 , Page 46
Recipe by Kim Coverdale

Photography by Ben Dearnley

Tuesday, January 5, 2016

Thai fried rice recipe

Thai fried rice
Thai fried rice

Try a taste of Thailand with this tasty Thai fried rice.

To Prep 0:10
To Cook 0:10
INGREDIENTS 13
DIFFICULTY EASY
SERVINGS 4

Ingredients

150 g diced bacon
2 spring onions, chopped
1 clove garlic, crushed
3 cups cooked brown rice
1/2 pineapple, peeled, cut into 5mm pieces
1/2 cup blanched almonds, roasted
1 red chilli, chopped
1/4 cup coriander leaves, to serve
2 tablespoons Coles brand blended vegetable oil
2 teaspoons sesame oil
2 tablespoons soy sauce
1 tablespoon Coles brand caster sugar
1 teaspoon fresh ginger, grated

Method

Step 1

To make the dressing, whisk the combined oil, soy sauce, sugar and ginger in a small jug until the sugar dissolves.

Step 2

Heat a frying pan over medium-high heat. Cook the bacon for 2-3 mins or until crispy. Add spring onion and cook for 1 min, then add the garlic and cook for 30 secs. Toss in rice, pineapple, almonds and chilli. Cook for 5 mins or until heated through. Drizzle over the dressing and toss through. Top with coriander to serve.

Nutrition

Energy 2610kJ
Fat saturated 6.90g
Fat Total 32.50g
Carbohydrate sugars 10.10g
Carbohydrate Total 62.20g
Dietary Fibre 4.50g
Protein 22.20g
Cholesterol 41.00mg
Sodium 1477.00mg

All nutrition values are per serve.

Source: Coles - Christmas 2013

Saturday, January 2, 2016

Southwestern Rice with Cheese Recipe

Southwestern Rice with Cheese
Southwestern Rice with Cheese

Recipe courtesy of Food Network

SHOW: Sara's Secrets
EPISODE: Rice for Supper

Total Time: 50 min
Prep: 20 min
Cook: 30 min

Yield: 8 servings
Level: Easy

Ingredients

4 cups cooked rice
1 1/2 cups grated Jack
1 1/2 cups corn kernels, frozen or canned
2/3 cup milk
1/2 cup sour cream
1/2 cup thinly sliced scallion
1 (4-ounce) jar roasted red peppers, drained, patted dry and diced
1 jalapeno or serrano, seeds removed and minced, optional
Salt and cayenne pepper
Paprika, for sprinkling

Directions

Preheat oven to 350 degrees F.

Combine all ingredients in a large bowl (reserving 3 tablespoons of cheese). Spoon into buttered souffle dish. Top with reserved cheese and sprinkle lightly with paprika. Bake until top is golden, 25 to 30 minutes.

Easy Rice Bake Casserole Recipe

Easy Rice Bake Casserole
Easy Rice Bake Casserole

Total Time: 50 min
Prep: 15 min
Cook: 35 min

Yield: 6 servings
Level: Easy

Ingredients

2 tablespoons butter, plus more for dish
1 small onion, minced
Pinch cayenne pepper
1 package frozen spinach, thawed, drained and chopped
1 cup milk
2 eggs
2 cups shredded sharp Cheddar, plus extra for top
4 cups cooked rice
1 teaspoon freshly chopped parsley leaves
1 teaspoon freshly chopped thyme leaves
1 teaspoon chopped basil leaves
Salt and freshly ground black pepper

Directions

Preheat oven to 350 degrees F. Butter a large casserole dish.

In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.

In a large bowl, whisk together milk and eggs.

Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.

Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.

Recipe courtesy of The Neelys
From Food Network

Tuesday, May 12, 2015

Peanut butter sticky rice balls in green tea recipe

Peanut butter sticky rice balls in green tea

These little pretty purses called tang-yuan, meaning ‘soup circles’, are a wildly beloved Chinese dessert and are very popular, if not mandatory, at all major celebratory events. Each ball is a mouthful of complimenting textures and flavours – chewy and runny, sweet and slightly salty, intensely nutty and rich – balanced with the subtle bitterness and fragrance from lightly honey-sweetened green tea.

Serves 4-5
Preparation 40min
Cooking 15min
Skill level Mid

By
Mandy Lee

Ingredients

105 g smooth peanut butter
30 g coconut oil, warmed slightly until melted
18 g brown sugar
190 g glutinous (sticky) rice flour, plus extra, to dust
135 ml water
28 ml canola oil
hot green tea lightly sweetened with honey, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Chilling time 40 minutes

Freezing time 30 minutes

To make the peanut butter filling, whisk the peanut butter, coconut oil and brown sugar in a bowl until even and very smooth, then chill in the fridge for 30–40 minutes or until solidified.

Scoop out little balls, about 2 teaspoons each, and roll until lightly coated on a small tray generously dusted with the extra rice flour, shaping them as round as you can with your hand. You should have about 15 peanut butter balls. Freeze for 30 minutes to harden.

To make the sticky rice wrappers, combine the rice flour and water in a large bowl with a fork; the mixture will be very dry and chalky, and that's totally fine. Make 2 small balls, about 1 tablespoon each but no larger, by squeezing the mixture tightly with your hand, then cook in boiling water for 5 minutes or until they float to the top and slightly swell. Return the cooked balls to the bowl with the canola oil. Cool for 2–3 minutes, then knead everything for at least 5 minutes or until a very even, smooth, soft dough (it should be very pliable and slightly sticky). If the dough is tough and cracks, add 1 tablespoon of water. If it is sticky, add more rice flour.

Divide the dough into 12 equal portions and cover with plastic wrap. Take the hard peanut butter balls out of the freezer. Flatten 1 portion of dough with your hand until 3 mm thick (do not dust with more rice flour). Place 1 peanut butter ball in the centre, bring the dough edges tightly together at the top and pinch off the excess dough. Roll the ball between your palms, shaping as round and even as you can (be careful not to expose the filling). Roll in the extra rice flour and set aside on a tray.

Repeat with the remaining dough (you can gather the scrap dough to make 2–3 more) and peanut butter balls. Freeze the balls until needed.

To cook and serve, bring a large saucepan of water to the boil. Dust off the excess rice flour, then gently drop the balls into the water. Give a gentle stir to prevent sticking to the bottom, then cook for 3–4 minutes or until they float to the surface, then another 1 minute or until slightly swelled. Remove with a slotted spoon and serve with honey green tea.

Note

• Glutinous rice flour, also known as sweet or sticky rice flour, is available from Asian food stores.

Recipe from Lady and Pups by Mandy Lee, with photographs by Mandy Lee.
 

More Rice Recipes:

Savoury zong (sticky rice cake)
Arroz con pollo with chanterelles recipe
Garlic Cilantro Lime Rice
Arroz a la Mexicana (Mexican-Style Red Rice)
Chihuahua rice
Prawn and egg fried rice

 
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Wednesday, April 22, 2015

Savoury zong (sticky rice cake) recipe

sticky rice cake

"Zong, or joong in Cantonese, is a pyramid-shaped glutinous rice cake or dumpling with Chinese origins. Whilst the outer layer always consists of sticky rice, the filling can vary a great deal depending on region and country, since many South-East Asian cultures have adopted a version of this dish.

"When the capital of his beloved Chu kingdom was overrun by a neighbouring state, the famous patriot and poet Qu Yuan of the Warring states period was overcome by grief and drowned himself in the Miluo River. To prevent the fish from eating his body, parcels of rice were thrown into the river as a diversion." Christina Yeow, Poh & Co.

Makes 8-10
Preparation 4hr
Cooking 5hr
Skill level Ace

By
Christina Yeow

Ingredients


Rice

1 kg glutinous rice, soaked in plenty of water overnight, drained before using
60 ml (¼ cup) vegetable oil
2 tsp salt
1 tbsp Chinese five-spice powder

Mushrooms

1 tbsp vegetable oil
1 tsp finely chopped garlic
25 small, dried shiitake mushrooms, soaked in boiling water for 30 minutes, then rinsed (if using large mushrooms, cut into bite-sized pieces)
3 tsp light soy sauce
2 tsp sugar
1 tsp Chinese five-spice powder

Filling
80 ml (⅓ cup) vegetable oil
2 tsp finely chopped garlic
1 kg boneless pork belly, cut into bite-sized pieces
1 tbsp Chinese five-spice powder
salt and sugar, to taste
25 dried chestnuts, soaked in warm water for 30 minutes, drained
60 g (½ cup) dried shrimp, soaked for 30 minutes, drained and rinsed
½ cup salted turnip (dai tau choy), soaked for 30 minutes, drained and finely chopped
500 g (2¼ cups) black-eyed beans, soaked overnight in cold water, rinsed, parboiled for about 10 minutes, drained
1 bunch dried bamboo or lotus leaves, soaked in hot water for 10 minutes or until pliable, rinsed, then soaked in cold water until ready to use
cooking string

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Soaking time overnight

Cooling time 2 hours

You will need to begin this recipe one day ahead.

To make the rice, place all the ingredients in a large bowl and stir to combine. Set aside.

To make the mushrooms, combine the oil and garlic in a medium saucepan and cook over low heat until light golden. Add the remaining ingredients and 250 ml (1 cup) water and simmer gently until the liquid is almost completely evaporated. Remove from the heat and set aside to cool.

To make the filling, heat half the oil in a large frying pan or wok over medium-high heat. Add half the garlic and stir for 30 seconds or until light golden. Add the pork, 2 teaspoons of Chinese five-spice, salt and sugar to taste and cook for 10-12 minutes or until golden and caramelised. Transfer to a plate and set aside to cool.

Heat another tablespoon of oil in the same frying pan or wok over medium heat. Add the chestnuts, 1 teaspoon of the five-spice powder, salt and sugar to taste. Toss for 1 minute, then transfer to a plate and set aside to cool. Add the remaining oil and garlic to the pan and cook over medium-high heat for 30 seconds or until light golden. Add the shrimp, salted turnip, black-eyed beans, the remaining five-spice powder and the salt and sugar to taste. Toss to combine well, then check the seasoning. The filling needs to be a little over seasoned (salty and sweet) as it will balance out with the heavy boiling. Remove from the pan and set aside to cool.

To assemble the zong, take 2 bamboo leaves top side-up and place them on top of each other with the stem tips at opposite ends, then fold over to form a cone. Spoon about 1½ dessert spoons of rice into bamboo cone. Using your finger push the rice to the sides of the cone forming a well in the middle. Fill with a small portion of each component, 1-2 mushrooms, 1-2 pieces of pork, 1 chestnut and 1 teaspoon of the dried shrimp and bean mixture. Gently press the filling down and cover with another dessert spoon of rice. Gently press all the contents of the cone down, then fold the top end of the bamboo leaves over the rice. Bend the excess ends of leaves to hug tidily around the pyramid. Wind a piece of string firmly around the middle of the zong making sure the loose end of the pyramid is secured, then tie firmly. It’s essential there are no holes in the parcels or the contents will spill out during boiling and cause a horrible mess in the cooking water. Repeat with the remaining leaves, rice and filling.

Cut another 5 lengths of string about 90–100 cm long, then fold in half. Thread 2 of the parcels onto the string then tie a loop in the end - this will allow you to hang the zong on a large hook (available from hardware stores) during cooking.

Half fill a large stock pot or saucepan with water and bring to the boil. Hang the zong from the hook, then carefully place into the boiling water, making sure all the zong are fully submerged. Simmer for 4 hours, topping up with extra water boiling water when necessary. Remove the zong and hang from the hook over a draining board until cool. If you refrigerate the zong, you can re-heat them by steaming or microwaving them individually.

Note


• If you make double this recipe, make sure you swap the bunches of zong around from the top to the bottom layers halfway through the boiling process so they are cooked evenly.

This recipe is from Poh & Co. Airs 8pm Thursdays on SBS ONE.


More Rice Recipes:

Arroz con pollo with chanterelles recipe
Garlic Cilantro Lime Rice
Arroz a la Mexicana (Mexican-Style Red Rice)
Chihuahua rice
Prawn and egg fried rice
Rice noodles with sticky lime & chilli chicken


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Tuesday, April 7, 2015

Jeera chicken and rice recipe

Jeera chicken and rice

Jeera means cumin, and in this dish the chicken and the rice are cooked separately, each flavoured with cumin seeds.

Serves 4
Preparation 20min
Cooking 45min
Skill level Easy

By
Rajwant Kaur Sandhu

Ingredients

2 garlic cloves, crushed
2 tsp finely chopped ginger
1 tbsp Greek-style yoghurt
2 tsp lemon juice
750 g chicken thigh fillets, trimmed, cut into thirds widthwise
2½ tbsp vegetable oil
1 tsp cumin seeds
2 onions, thinly sliced
1 tsp garam masala
coriander leaves, to serve

Jeera rice

300 g basmati rice
2 tbsp vegetable oil
1 onion, thinly sliced
½ tsp cumin seeds

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time 2 hours

Place garlic, ginger, yoghurt and lemon juice in a bowl and mix to combine. Add chicken and mix to coat. Cover with plastic wrap and refrigerate for 2 hours.

Meanwhile, to make jeera rice, place rice in a bowl, cover with 600 ml water. Set aside for 30 minutes to soak. Drain. Heat 2 tablespoons of oil in a large saucepan over medium-high heat. Add onion and cumin seeds and cook, stirring occasionally, for 10 minutes or until onion is golden. Add drained rice and stir to combine. Add 375 ml (1½ cups) boiling water, cover pan and boil for 5 minutes; do not remove lid. Remove from heat and stand, without removing lid, for 10 minutes or until rice is tender.

Heat vegetable oil in a wok or large frying pan over medium heat. Add cumin seeds and sliced onions and cook, stirring occasionally, for 10 minutes or until golden.

Add chicken, season with salt and pepper and cook for 4 minutes on each side or until chicken is just golden. Add garam masala, cover with a lid, and cook for a further 10 minutes or until chicken is cooked through. Serve chicken with jeera rice, scattered with coriander.

Photography Brett Stevens. Food preparation Leanne Kitchen. Styling Vanessa Austin.

As seen in Feast magazine, September 2014, Issue 35.

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