Pea, asparagus and rice soup with Romano sticks

Pea, asparagus and rice soup is a delicious way to eat more greens. Enjoy rice soup.

Preparation Time 20 minutes
Cooking Time 30 minutes

Ingredients (serves 4)
60g butter
1 large leek, white part only, sliced
2 garlic cloves, crushed
1 cup (220g) arborio rice
1L (4 cups) vegetable stock
1 cup (250ml) water
1 cup (150g) fresh-shelled or frozen peas
1/2 bunch (about 100g) thin asparagus, trimmed, cut into 4cm pieces
100g Romano cheese
1 sheet (25cm) ready-rolled frozen puff pastry, just thawed
2 tbs chopped flat-leaf parsley

Method
1. Preheat oven to 200°C. Melt the butter in a large saucepan over medium heat. Add leek and garlic, and cook, stirring, for 5 minutes or until soft. Add rice and stir. Add stock and water and bring to the boil. Reduce heat to medium-low and simmer for 12 minutes or until rice is almost tender. Stir in peas and asparagus, and cook for 3 minutes or until tender.

2. Meanwhile, to make the Romano sticks, use a vegetable peeler to shave half the cheese. Finely grate remaining cheese. Cut pastry in half, then each half into 8 slices. Place slices on an oven tray lined with baking paper. Sprinkle with grated cheese. Bake in preheated oven for 10 minutes or until puffed and golden.

3. Stir parsley into soup. Ladle soup into serving bowls. Sprinkle with shaved cheese. Serve with the Romano sticks.

Notes & tips
Chopped prosciutto can be added to this soup, which is based on an Italian dish, risi e bisi (literally rice and peas).

Source
Notebook: - September 2007, Page 144
Recipe by Cynthia Black

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Rice salad with turkey, celery and grapes

Ingredients (serves 4)

1 cup (200g) long-grain white rice
1 bunch thick asparagus, (woody ends trimmed), cut into 4cm lengths
2 tbs white wine vinegar
1 tbs rice bran or sunflower oil
1 tsp Dijon mustard
250g thinly sliced cooked turkey breast, roughly torn
1 yellow capsicum, thinly sliced
100g mixed baby salad leaves (mesclun)
12 seedless green grapes, halved
4 inner celery stalks with leaves, thinly sliced

Method

1. Cook rice according to packet instructions. Add the asparagus for the final 2 minutes of the rice cooking time. Rinse the rice and asparagus under cold running water to cool completely, then drain well.

2. Whisk together the vinegar, oil, mustard and 1 tablespoon of warm water in a large bowl. Season to taste with sea salt and freshly ground black pepper. Add the remaining ingredients, including the rice and asparagus, and toss to combine.

Notes & tips
Rice bran: Available from selected supermarkets.

Source
delicious. - December 2006, Page 216
Recipe by Kate Tait

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Speedy prawn fried rice

Perfect for a Monday night when the last thing you want to do is cook, this prawn fried rice dish is both filling and healthy

Serves 4 - Easily doubled
Prep 5 mins
Cook 10 mins
Low-fat

Ingredients
1 tbsp sunflower oil
1 red onion
200g pack mixed vegetable medley
200g pack large prawns , raw or cooked, defrosted if frozen
3 garlic cloves , finely chopped
2 tbsp Thai fish sauce
500g cooked, rice , use home-cooked or Tilda Rizazz basmati rice
chopped coriander and soy sauce, to serve

Method
1. Heat the oil in a large wok. Add the red onion and vegetables, then stir-fry for 2 mins until starting to wilt. Throw in the prawns, garlic and fish sauce and cook everything together for 3-4 mins until the prawns change colour and cook through. (If using cooked prawns, you just need to stir them into the rice to warm through before serving.)

2. Scatter in the rice, then carry on cooking for 3-4 mins until the rice is piping hot. Serve scattered with coriander and pass round the soy sauce bottle for those who want it.

Try
Know-how

Cold cooked rice makes a great standby ingredient and gives the best results for fried rice. To ensure that cooked rice is safe to eat, always chill it as soon as it is cool, reheat thoroughly from cold until piping hot and never leave it in the fridge for longer than 2 days. Great on the BBQ.

Nutrition Per serving (no soy)
249 kcalories, protein 14g, carbohydrate 43g, fat 4 g, saturated fat 1g, fibre 1g, salt 1.74 g

Recipe from Good Food magazine, July 2007.

More fried rice recipes

Stir-fried rice with chilli tuna recipe
Easy fried rice recipe
How to make fried rice

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Eggy fried rice

Introduce your kids to Chinese food with this tasty, quick, fried rice recipe.

Ingredients
200g basmati rice (or use cooked rice)
85g carrots , diced
1 tbsp vegetable oil
2 eggs
25g butter
2 large spring onions , finely sliced
1 tbsp soy sauce
85g frozen peas

Method
1. Wash the rice and cook according to pack instructions in lightly salted water with the diced carrots. About 5 minutes before it's ready, tip in the frozen peas.

2. While the rice is cooking, heat the oil in as mall frying pan (about 20cm) and lightly beat the eggs with a little salt. Pour the eggs into the pan to coat the base, and cook until almost set as a thin omelette - this should take about 2-3 minutes. Flip the omelette and cook for a few seconds more, then slide it out of the pan and roll it up into a sausage shape. Keep warm.

3. Melt the butter in a wok or large frying pan and sauté the spring onions for 1 minute. Fluff up the rice mixture with a fork (there should be no cooking liquid left). Tip into the wok with the soy sauce and a little salt and freshly ground black pepper, then stir fry for 2 minutes.

4. Divide half the rice between two bowls, cut the omelette crossways into strips and scatter over the top. (Keep the remaining rice in a cool place for later.)

Nutrition Per serving
306 kcalories, protein 9g, carbohydrate 44g, fat 12 g, saturated fat 5g, fibre 2g, salt 0.92 g

Recipe from Good Food magazine, November 2003.

More fried rice recipe

Fast-fix fried rice
Spicy chicken fried rice
Stir-fried vegetable rice

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Mexican Chicken and Rice Recipe

Tasty & easy recipe of Mexican chicken and rice. This is an authentic Mexican recipe. If you like Chicken and rice, try this yummy recipe.

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 medium green pepper, chopped
1 small onion, chopped
2 tablespoons canola oil
1 can (8-3/4 ounces) whole kernel corn, drained
1 cup chicken broth
1 cup salsa
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon chili powder, optional
1/4 teaspoon pepper
1-1/2 cups uncooked instant rice
1/2 to 1 cup shredded cheddar cheese

Directions

In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil.

Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 381 calories, 11 g fat (4 g saturated fat), 94 mg cholesterol, 782 mg sodium, 29 g carbohydrate, 3 g fiber, 36 g protein.

Mexican Chicken and Rice published in Country Woman September/October 2001, p39

tasteofhome

More Mexican rice Recipes

Mexican Rice with Chicken Recipe
Mexican Red rice
Mexican Fried Rice
Cajun-style chicken with Mexican rice

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Mexican Rice with Chicken Recipe

Delicious traditional mexican rice recipe with chicken. Enjoy the Mexican way of cooking rice and chicken. Yummy recipe! Enjoy

Ingredients

1 package (6.4 ounces) Mexican-style rice and pasta mix
2 tablespoons butter
1-3/4 cups water
1 can (14-1/2 ounces) diced tomatoes with onions, undrained
2 cups cubed cooked chicken
1 jalapeno pepper, seeded and chopped

Directions

In a large skillet, cook and stir rice and pasta mix in butter until lightly browned, about 5 minutes. Add the water, tomatoes and contents of rice seasoning packet. Bring to a boil. Reduce heat; cover and cook for 10 minutes.

Add chicken and jalapeno. Cover and cook for 8-10 minutes or until rice is tender and liquid is absorbed. Yield: 4 servings.

Editor's Note: This recipe was tested with Rice-a-Roni rice and pasta mix. When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutrition Facts: 1 serving (1-1/2 cups) equals 385 calories, 12 g fat (5 g saturated fat), 79 mg cholesterol, 1,217 mg sodium, 42 g carbohydrate, 2 g fiber, 25 g protein.

Mexican Rice with Chicken published in Quick Cooking September/October 2004, p49

tasteofhome

More mexican rice recipes
Mexican Red rice
Mexican Fried Rice
Cajun-style chicken with Mexican rice

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Middle Eastern Rice - Middle Eastern Rice & lamb salad

Enjoy middle eastern rice & lamb backstraps salad, delicious and easy to prepare rice dish.

Ingredients (serves 4)

1/4 cup Moroccan spice mix
2 tablespoons olive oil
600g lamb backstraps
2 cups jasmine rice, rinsed
pinch of saffron
1/3 cup currants
1/2 cup dried apricots, chopped
1/3 cup Sunbeam slivered almonds, toasted
1/4 cup flat-leaf parsley leaves, chopped

Orange dressing
2 oranges, juiced
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon red wine vinegar
1 teaspoon cumin seeds

Method

1. Combine spice mix and oil in a ceramic bowl. Add lamb and turn to coat. Cover and refrigerate for 1 hour, if time permits. Meanwhile, cook rice following absorption method on packet. Remove from heat. Combine saffron and 1 tablespoon hot water in a cup. Add to rice and stir in with a fork. Cover and set aside to cool.

2. Make orange dressing: Place 1/2 cup orange juice, oil, honey, vinegar and cumin seeds in a screw-top jar. Secure lid and shake to combine.

3. Preheat barbecue grill on medium-high heat. Drain lamb. Grill for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Stand, covered, for 5 minutes. Thickly slice lamb.

4. Spoon saffron rice into a bowl. Add currants, apricots, almonds, parsley and lamb. Pour over orange dressing and toss gently to combine. Serve.

Source
Super Food Ideas - December 2006, Page 66
Recipe by Alison Adams

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