Saturday, August 5, 2017

Chickpea Curry with Rice Recipe

Chickpea Curry with Rice

Recipe courtesy of Ree Drummond
Show: The Pioneer Woman
Episode: Perfecting the Pantry

Total:35 minActive: 25 min
Yield: 4 to 6 servings
Level: Easy


2 cups basmati rice
2 tablespoons vegetable oil
1 large onion, chopped
Kosher salt and freshly ground black pepper
2 teaspoons curry powder
2 cloves garlic, chopped
1 cup vegetable stock
Two 15-ounce cans chickpeas, drained and rinsed
One 13.5-ounce can coconut milk
1 to 2 tablespoons honey
1 to 2 tablespoons sriracha sauce
Naan bread, for serving
Chopped fresh cilantro, for garnish.


Watch how to make this recipe.

Cook the basmati rice according to the package instructions.

Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.

Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.

Recipe courtesy of Ree Drummond

Tuesday, July 25, 2017

Kids cheesy rice fritters recipe

Kids cheesy rice fritters

0:12 Cook
Makes 10
Capable cooks

Add nutritious brown rice to kids meals with these cheesy rice fritters.


1 cup brown rice, cooked, cold
3/4 cup grated tasty cheese
3 eggs, lightly beaten
1 medium carrot, peeled and grated
1 small zucchini, grated
1 teaspoon dried basil
1/4 cup plain flour
Salt and pepper
Ricebran oil to shallow fry
200g punnet of grape tomatoes, halved lengthways
Bunch of watercress


Step 1 In a large mixing bowl mix together the rice, cheese, eggs, carrot, zucchini, basil and four. Season well with salt and pepper.

Step 2 Heat the ricebran oil in a large fry pan over a moderately high heat. Fill a 1/4 cup measure with the mixture and turn into the hot pan, flatten into a round fritter shape, and continue shaping the mixture to fill the pan. Cook the fritters in batches for 2-3 minutes each side or until golden brown and crisp. Transfer the cooked fritters to a plate lined with paper towel.

Step 3 Serve the fritters warm or cool tumbled with the grape tomatoes and watercress.

Wednesday, July 19, 2017

Healthy Farro Fried "Rice" Recipe

Healthy Farro Fried "Rice"

Farro is an Italian variety of wheat with grains that turn tender and toothsome with cooking. It's often added to soups and risotto but works as a terrific substitute for rice in this easy stir-fry.

Recipe courtesy of Food Network Kitchen


1 cup farro
1 bunch scallions, sliced, white and green parts kept separate
2 cloves garlic, finely chopped
1-inch piece peeled fresh ginger, finely chopped
Pinch crushed red pepper
Kosher salt
Pinch sugar
1 tablespoon plus 1 teaspoon vegetable oil
1 medium carrot, thinly sliced
1 cup thawed frozen peas
1 cup bean sprouts
2 tablespoons low-sodium soy sauce
1 teaspoon toasted sesame oil
2 large eggs, lightly beaten


Bring a medium saucepan filled two-thirds full of water to a boil. Add the farro and cook until tender but still chewy, about 15 minutes. Drain well and cool. (This can be done one day ahead).

Combine the scallion whites, garlic, ginger, crushed red pepper, 1/2 teaspoon salt and sugar in a small bowl and keep near the stove top.

Heat 1 tablespoon of the oil in a large nonstick skillet or wok over medium-high heat. Add the carrot and cook, stirring constantly, until crisp-tender, about 2 minutes. Add the scallion white mixture and continue to stir fry until fragrant, about 30 seconds. Add the cooled farro, half the scallion greens, the peas, bean sprouts, soy sauce and sesame oil and stir fry until the farro is hot, about 2 minutes. Remove from the heat and transfer to a serving dish.

Wipe out the skillet, add the remaining 1 teaspoon of oil and place over medium-high heat. Add the eggs and a large pinch of salt; let cook undisturbed until the eggs begin to bubble up, then stir constantly, breaking the eggs up into small pieces, until they are cooked through, about 30 seconds. Scrape eggs over the farro and stir to incorporate. Sprinkle with the remaining scallion green and serve hot.

Copyright 2014 Television Food Network, G.P. All rights reserved.

Healthy Cauliflower Rice Recipe

Healthy Cauliflower Rice

Cauliflower can shine in many forms. This recipe shows how simple it is to turn the florets into a healthy, low-carb meal or side dish--our version has only about 1/4 of the carbohydrates in rice. With the olive oil and browned onions, the cauliflower has enough flavor to satisfy by itself, and it can also be a base for stir fries, beans and rice or anything else you would eat with rice.

Recipe courtesy of Food Network Kitchen

Total:25 minActive: 10 min
Yield: 4 (3/4 to 1 cup servings)
Level: Easy


1 large head cauliflower, separated into 1-inch florets
3 tablespoons olive oil
1 medium onion, finely diced
Kosher salt
2 tablespoons fresh parsley leaves, finely chopped
Juice of 1/2 lemon


Trim the cauliflower florets, cutting away as much stem as possible. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous.

Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened, about 8 minutes. Add the cauliflower, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Remove from the heat.

Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt. Serve warm.

Copyright 2015 Television Food Network, G.P. All rights reserved.

Wednesday, May 3, 2017

Cajun Scallops and Rice Recipe

Cajun Scallops and Rice

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
Kosher salt
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

Lentil & rice salad with caramelised onions recipe

Lentil & rice salad with caramelised onions

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


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.

Toasted brown rice salad with spiced almonds and avocado recipe

Toasted brown rice salad with spiced almonds and avocado

0:10 Prep | 0:25 Cook | 4 Servings | Capable cooks

This healthy brown rice salad is proudly brought to you by SunRice and



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.


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