Wednesday, May 3, 2017
Recipe courtesy of Food Network Kitchen
From: Food Network Magazine
Total:40 minActive: 15 min
Yield: 4 servings
2 tablespoons unsalted butter
3 scallions, sliced (white and green parts separated)
1 jalapeno pepper, seeded and chopped
1 cup white rice
1 bay leaf
4 cups frozen chopped greens, such as collards and/or kale (about 10 ounces), thawed and squeezed dry
1 pound medium sea scallops (about 20), "foot" muscles removed
1/2 teaspoon Cajun seasoning
2 tablespoons vegetable oil
1/2 cup chopped fresh parsley
Lemon wedges, for serving
Melt the butter in a medium saucepan over medium heat. Add the scallion whites and jalapeno and cook, stirring occasionally, until softened, about 3 minutes. Add 1 1/2 cups water, the rice, bay leaf and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Reduce the heat to low; stir, then cover and simmer until the rice is tender and the water is absorbed, 15 to 18 minutes. Remove from the heat and stir in the greens. Cover and set aside.
Season the scallops with salt and sprinkle one side with the Cajun seasoning. Heat a large skillet over medium-high heat. Add the vegetable oil, then the scallops, spice-side down; cook until browned and crisp, about 3 minutes. Flip and cook until just cooked through, about 1 minute.
Stir the parsley and scallion greens into the rice and season with salt. Serve with the scallops and lemon wedges.
Photograph by Charles Masters
Recipe courtesy of Food Network Magazine
Sunday, April 30, 2017
0:20 Prep | 0:30 Cook | 6 Servings | Capable cooks
This vegetarian Lentil & rice salad with caramelised onions is proudly brought to you by SunRice and taste.com.au.
1 1/2 cups (300g) SunRice brown rice & lentils
1/2 cup extra-virgin olive oil
2 brown onions, thinly sliced
1 1/2 tablespoons tahini
1 1/2 tablespoons lemon juice
1 garlic clove, crushed
6 radishes, thinly sliced
1 cup coarsely chopped flat-leaf parsley, plus extra leaves to serve
2 tablespoons pine nuts, toasted
Cook the SunRice brown rice and lentils following packet directions. Set aside to cool completely.
Meanwhile, heat 2 tablespoons oil in a large frying pan over medium high-heat. Cook the onion, stirring, for 10 minutes. Reduce heat to medium and cook, stirring for another 5 minutes or until caramelised. Set aside on a paper towel lined plate.
Whisk the remaining oil, tahini, lemon juice, garlic and 1 1/2 tablespoons water in a large bowl until combined. Season. Add the cooled rice, radish and chopped parsley and toss to combine. Arrange on a serving plate and top with onion, pine nuts and extra parsley leaves.
0:10 Prep | 0:25 Cook | 4 Servings | Capable cooks
This healthy brown rice salad is proudly brought to you by SunRice and taste.com.au.
1 cup SunRice low-GI brown rice
2 teaspoons extra virgin olive oil
1 medium, ripe avocado, sliced
100g mung beans or mixed sprouts
1/2 cup raw almonds
1 teaspoon honey
2 teaspoons extra virgin olive oil
1 teaspoon finely chopped rosemary
Pinch of salt
1/2 teaspoon smoked paprika
1/4 teaspoon cinnamon
1/2 teaspoon brown sugar
Good pinch chilli powder
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon honey
Salt and pepper, to taste
For the spiced almonds, preheat oven to 160C. Grease and line two flat, rectangular baking trays and divide and spread the almonds over each tray. In a bowl, whisk together honey, olive oil, and rosemary with a fork until just combined. Divide spice mixture evenly between trays, tossing almonds to coat. Bake for 15 minutes, tossing almonds in their trays every 5 minutes during baking so that they roast evenly.
While the almonds bake, combine the salt, paprika, cinnamon, sugar and chilli powder in a large bowl. Once roasted, remove the hot almonds from the oven, and toss immediately with spice mixture to coat. Pour the almonds back onto the lined trays, spreading out into a single layer, to cool completely.
For the toasted rice, heat 1/2 tbs olive oil in a large, heavy-based frying pan over medium heat, then add the rice. Toast, stirring continuously, for 4-5 minutes until the rice smells toasted, a little like popcorn. Remove from heat, allow to cool slightly, then cook to packet instructions on the stovetop or in the microwave. Set aside to cool.
To prepare the salad, combine cooled rice, spiced almonds, mung beans or sprouts and toss to combine. Whisk dressing ingredients together with a fork until just combined, then pour over salad and toss through.
Thursday, December 29, 2016
|Baked Coconut Rice Pudding|
Total Time 2hrs 15mins
Prep 15 mins
Cook 2 hrs
1 cup short-grain pudding rice
2 1⁄2 cups coconut milk
1 1⁄4 cups milk
1 large strips lime rind
1⁄4 cup caster sugar
1⁄2 cup butter
1 pinch ground star anise
1 cup fresh fruit, to serve
- Mix the rice with the coconut milk, milk, lime rind and sugar.
- Pour the rice mixture into a lightly-greased 1.4 litre shollow ovenproff dish and dot the surface with a little butter. Bake in 300 degree oven for about 30 minutes.
- Remove and discard the strip of lime. Stir the pudding well, add the pinch of ground star anise, if using, return to the oven and cook for a further 1-2 hours or until almost all the milk has been absorbed and a golden brown skin has baked on the top of the pudding. Cover the top of the pudding with foil if it starts to brown too much to wards the end of the cooking time.
- Serve the pudding warm or chilled with fresh or stewed fruit.
|Quick and Easy, Thick and Creamy Rice Pudding|
Total Time 30mins
Prep 10 mins
Cook 20 mins
This stuff tastes just like Tapioca pudding! I wanted to make rice pudding, but didn't want to make a huge batch. Also, I wanted to start with already cooked rice and have no eggs or evaporated milk on hand. This is a VERY simple adaptation, low-fat, and turns out beautiful and creamy. This recipe can be quite easily doubled or even tripled if desired, just expect longer cooking time.
Yield 2 bowls
1 cup cooked rice (I use short grain white rice, but you can use any variety and length, just add more milk or cook for)
2 cups nonfat milk
1⁄4 cup sugar
1 teaspoon vanilla
1 dash salt
1 tablespoon cornstarch
1 tablespoon water
- Combine rice, milk, sugar, vanilla, and salt in medium sauce pan.
- Put on medium-high heat and bring to light/moderate boil. Let boil for about 20 minutes until liquid has cooked down a bit and starts to thicken.(Stir often and be sure to watch so it doesn't boil over!) A little "skin" may form on top. This is what you want- it adds to the creaminess:).
- In small bowl, combine cornstarch and water. Pour into rice mixture and stir. It should thicken up fairly quickly. If it doesn't thicken immediately, don't worry. Just keep at medium heat and stir frequently until it is of desired consistency.
- Pour into bowls and serve immediately. You may top with cool whip if desired.
Wednesday, December 28, 2016
|Kheer (Indian Rice Pudding)|
Total Time 35mins
Prep 5 mins
Cook 30 mins
My sisters recipe. The rose water and coconut give it such a delicate flavor, the perfect palate cleanser for a spicy Indian meal! For Zaar World Tour 8
2 cups coconut milk
2 cups milk
3 tablespoons sugar
1⁄2 cup basmati rice
1⁄4 cup raisins
1⁄2 teaspoon ground cardamom
1⁄2-1 teaspoon rose water
1⁄4 cup sliced almonds, toasted
1⁄4 cup chopped pistachios
- In a large saucepan bring milks and sugar to a boil. Add rice and lower heat to a simmer. Cook and stir often until the rice is tender and mixture thickens, about 20-30 minutes.
- Stir in the raisins, cardamom and rose water. Put in serving bowls and garnish with almonds and pistachios.
|Kittencal's Old Fashioned Rice Pudding|
Total Time 1hr 5mins
Prep 5 mins
Cook 1 hr
his recipe goes back over 20 years, it so rich and creamy and one of the best rice puddings!
3⁄4 cup uncooked white shortgrain rice (Aborio rice is good)
3⁄4-1 cup sugar
1 pinch salt
1 quart milk or 1 quart half-and-half
1 (14 ounce) can evaporated milk
1 teaspoon vanilla
1 cup raisins (optional)
3 tablespoons cornstarch
3 tablespoons water
- In a large heavy-bottom saucepan, cook rice according to package.
- Drain any additional liquid; add the sugar, pinch of salt, half and half, evaporated milk and vanilla.
- Mix, and simmer on low heat for 20 minutes.
- In a small bowl, mix the water and cornstarch together until smooth; add to the rice mixture; simmer for 20 minutes longer.
- Let cool, add the raisins.