Grilled Mahi Mahi with Brown Rice Recipe

Delicious brown rice recipe with grilled mahi mahi fillets, swordfish or halibut.

Ingredients

6 tablespoon(s) olive oil
6 tablespoon(s) lemon juice
1/4 cup(s) chopped fresh basil
2 tablespoon(s) chopped fresh rosemary
2 tablespoon(s) balsamic vinegar
2 clove(s) garlic, minced
2 teaspoon(s) Worcestershire sauce
2 teaspoon(s) soy sauce
4 mahi mahi fillets, about 4 to 6 oz. each (or use swordfish or halibut)
1 teaspoon(s) salt
1 teaspoon(s) freshly ground black pepper
2 cup(s) cooked brown rice

Preparation

1. In a small bowl, combine first 8 ingredients. Sprinkle fish fillets with salt and pepper; place into a gallon-size zip-top bag and pour in marinade. Seal and shake gently to coat fish evenly. Refrigerate for at least 2 hours but no more than 6 hours.

2. Preheat grill to medium-low. Grill fillets, turning carefully, 4 to 5 minutes per side, or until fish begins to brown and flakes with a fork.

3. Spoon a good 1/2 cup of brown rice onto each of 4 plates and top each with a fillet of fish. Garnish with lemon wedges and more fresh herbs, if desired.

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Cajun-style chicken with Mexican rice

Wonderful Cajun-style chicken recipe with Mexican rice. Enjoy!

Cooking Time 15 minutes

Ingredients (serves 4)

11/2 limes, juiced
1 teaspoon cajun seasoning
2 tablespoons fresh coriander leaves, finely chopped
12 (700g) chicken tenderloins, trimmed
11/4 cups long-grain rice, rinsed
1 small red capsicum, finely chopped
1 corn cob, kernels removed
21/2 cups chicken stock
1/3 cup taco sauce
4 green onions, thinly sliced
coriander sprigs and lime wedges, to serve

Method

1. Combine 1/4 cup of lime juice, cajun seasoning and coriander in a shallow dish. Add chicken and turn to coat.

2. Combine rice, capsicum, corn, stock and taco sauce in a medium saucepan. Bring to the boil over medium heat. Reduce heat to low. Cover and simmer for 12 minutes or until rice is tender. Stir in green onions. Cook for a further 3 minutes or until liquid is almost absorbed. Remove from heat. Stand, covered, for 5 minutes.

3. Meanwhile, heat a greased barbecue plate or chargrill on medium-high heat. Cook chicken for 3 to 4 minutes each side or until cooked through.

4. Spoon rice onto plates. Top with coriander sprigs. Divide chicken between plates. Serve with lime wedges.

Source
Super Food Ideas - September 2007, Page 29
Recipe by Jenny Fanshaw

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Oriental egg fried rice

Sara Buenfeld’s fast and easy fried rice makes for a delicious Chinese supper

Easy
Serves 4
Prep 20 - 30 mins

Ingredients

a mugful of American long grain rice
a cupful of frozen peas
2 tbsp sunflower oil
2 back bacon rashers, roughly chopped
1 small red pepper , chopped
2 garlic cloves , thinly sliced
2 large eggs
1 heaped tsp Chinese five-spice powder

Method

1. Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.

2. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. After 8 minutes, throw in the frozen peas, boil for 2 minutes and drain (don't rinse).

3. Heat the sunflower oil in a wok and stir fry the bacon for 3-4 minutes until crisp. Tip in the red pepper and the garlic cloves and stir fry for 2 minutes.
4. Beat the eggs, pour into the pan and stir fry until the egg just sets. Toss in the Chinese 5-spice

Recipe from Good Food magazine, May 2002.

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Fragrant vegetable & cashew biryani

Moderately easy
Serves 8
Prep 40 mins
Cook 1 hr
Vegetarian, Super healthy

Ingredients

500g basmati rice
2 large onions , halved and thinly sliced
4 tbsp sunflower oil
thumb-size piece fresh root ginger , shredded
65g sachet korma curry paste (we used Sharwood's)
2 cinnamon sticks
6 green cardamom pods
3 star anise
250g diced potatoes
1 small cauliflower , cut into small florets
250g Greek yogurt
225g frozen peas
2 good pinches saffron
½ tsp rosewater
butter , for greasing
100g roasted, salted cashews nuts

FOR THE GARNISH

2 onions , halved and very thinly sliced
3 tbsp sunflower oil
good handful coriander

Method

Rinse the rice in several changes of water to remove excess starch, then put in a bowl of cold water and leave to soak for 30 mins.

Meanwhile, fry the onions in the oil for 8 mins until soft and starting to colour. Add the ginger, then cook for 2 mins more. Stir in the curry paste followed by the whole spices, cook for 1 min more, then tip in the potatoes and cauliflower. Pour in 300ml water, cover and boil for about 5-7 mins until the veg are just tender, but still have a little resistance. Stir in the yogurt and peas with 1 tsp salt.

Mix the saffron, rosewater and 3 tbsp boiling water together and stir well. Drain the rice, tip into a pan of boiling salted water, then cook for 5 mins until almost tender. Drain again. Get out a large ovenproof dish with a lid and butter the base. Tip the curry sauce into the base, scatter over the nuts, then spoon over the rice. Drizzle over the rosewater mixture, then cover with foil followed by the lid. Can be chilled overnight until ready to cook.

Heat oven to 180C/fan 160C/gas 4. Put the biryani in the oven for 45 mins-1 hr until thoroughly heated through. To check it's ready, try a spoonful from the centre of the rice. For the garnish, slowly fry the onions in the oil until really golden and crisp (this can be done in advance). When the biryani is hot and ready to serve, gently toss through the onions and coriander.

Try
Good source of vitamin C, counts as 1 of 5-a-day
Don't walk away from the rice as it boils - the pre-soaked grains cook quicker than you'd expect, so you need to ensure that it doesn't overcook.

Nutrition Per serving:

469 kcalories, protein 14g, carbohydrate 67g, fat 18 g, saturated fat 4g, fibre 4g, salt 1.11 g

Recipe from Good Food magazine, January 2008.

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Almond and Pistachio Rice

Ingredients:

2 x onions, coarsely chopped
30 ml (2 tablespoons) olive oil
2 cloves garlic, chopped
1 stick cinnamon
1 x star anise pod
2 1/2 ml (1/2 teaspoon) ground coriander
375 ml (1 1/2 cups) converted rice
750 ml (3 cups) chicken broth
500 ml (2 cups) cooked chicken, shredded into large pieces
60 ml (1/4 cup) toasted pistachios
60 ml (1/4 cup) toasted almonds
Cilantro

Directions:

In a large skillet over medium heat, brown the onions in the oil. Season with salt and pepper.

Add the garlic, spices and rice. Continue cooking for 1 minute, stirring to coat the rice with the oil.

Add the broth and bring to a boil. Cover, reduce the heat and simmer gently for about 25 minutes. Add the chicken, pistachios and almonds. Continue cooking until the chicken is heated through. Adjust the seasoning.

Serve garnished with cilantro leaves.

Source www.foodtv.ca

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Lebanese rice and noodles

Ingredients (serves 4)

1/2 cup white long-grain rice
1/2 x 250g packet dried rice vermicelli noodles, coarsely broken
1 small red onion, finely chopped
2 large tomatoes, finely chopped
1/3 cup toasted pine nuts
1/2 cup chopped fresh flat-leaf parsley leaves
1/4 cup lemon juice
2 garlic cloves, crushed
1 tablespoon olive oil

Method

Cook rice in a large saucepan of boiling water for 8 to 10 minutes or until just tender. Remove from heat. Add noodles. Stand for 2 minutes or until noodles are softened. Drain. Refresh under cold water. Drain. Cool.

Place onion, tomato, pine nuts, parsley and rice mixture in a large bowl. Whisk lemon juice, garlic and oil together in a jug. Add to bowl. Season with salt and pepper. Toss to combine. Serve.

Notes & tips

* Serve with grilled lamb chops or roast chicken.
* Assemble salad up to 2 hours before serving.

Source
Super Food Ideas - November 2008, Page 25
Recipe by Kim Coverdale

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Vegetable Biryani Recipe

Vegetable Biryani is a rice recipe that is cooked on special occasions such as festivals, parties, celebrations. Biryani is also spelled and pronounced as biriyani. It is a special rich rice and vegetables dish.

Preparation time 35 minutes
Cooking time 35 minutes

Ingredients serves (5)

For the rice:
2½ cups water or 625 ml
2 cubes MAGGI® Seasoning for White Rice
2 cups basmati rice or 400 g
For the vegetables:
2 tablespoons vegetable oil
1 teaspoon caraway seeds
2 medium onions or 250 g, sliced
1 tablespoon garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
1 large carrot or 200 g, cut into medium cubes
½ cup frozen green peas or 80 g, thawed
1 cup frozen green beans or 160 g, thawed and cut
¾ cup water or 185 ml
1 medium green bell pepper or 150 g, cut into medium cubes
1 teaspoon chili powder
1 teaspoon ground turmeric
2 medium tomatoes or 300 g, diced
3 tablespoons fresh mint, chopped
2 tablespoons coriander leaves, chopped

Preparation

In a medium saucepan, place water, MAGGI® Seasoning for White Rice cubes and rice. Stir occasionally to boil then cover and simmer over low heat for 15 minutes or until rice is almost cooked. Remove from pot and spread the cooked rice in a large platter and set aside.

Meanwhile, heat the oil in another medium saucepan. Add caraway seeds and stir for seconds until caraway starts spluttering then add onion and stir until golden in color.

Add garlic and ginger and stir for seconds then add carrot, green peas and green beans; stir for 3 minutes then add water. Cover and simmer until vegetables are almost cooked and water is evaporated.

Add bell pepper, red chili powder, turmeric and tomato and stir occasionally for 10 minutes. Add mint and coriander and fold with the vegetable mix.

Combine the cooked rice and the vegetable mix gently and place the mixture in a clean pot. Cover with aluminum foil and with a tight fitting lid and place in a very low heat for 30 minutes then serve.

Cooking tips : Sprinkle 1 tablespoon of rose water over the rice and the vegetable mix at the last cooking step.
Serving tips : Serve with low fat yogurt salad (Raita).

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Indian rice capsicums with mint yoghurt

Juicy currants and crunchy pistachios are the hidden secrets in these cute capsicums.

Preparation Time 20 - 30 minutes
Cooking Time 35 minutes
Makes 12

Ingredients

2 tbs olive oil
1 small brown onion, finely chopped
1 tbs Sharwood's Tikka Masala Curry Paste
150g (3/4 cup) basmati rice
500ml (2 cups) water
45g (1/4 cup) currants
2 tbs chopped pistachio kernels
2 tbs chopped fresh coriander
12 (3 x 250g pkts) baby red capsicums (see note)
260g (1 cup) Greek-style natural yoghurt
1/4 cup shredded fresh mint

Method

Preheat oven to 200°C. Heat half the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring, for 3 minutes or until the onion softens. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Stir in the rice. Add the water and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until the liquid is absorbed. Set aside, covered, for 10 minutes. Use a fork to separatethe grains. Stir in the currants, pistachio and coriander.

Meanwhile, cut the tops from the capsicums and reserve. Use a small sharp knife to cut around the membrane and seeds. Discard. Combine the yoghurt and mint in a small bowl. Cover with plastic wrap and place in the fridge.

Divide the rice mixture among the capsicums. Place in a roasting pan and drizzle over remaining oil. Replace tops.

Bake the capsicums in oven for 20 minutes or until tender. Arrange on a serving platter and serve with the minted yoghurt.

Notes & tips

* You can prepare this recipe to the end of step 3 up to 6 hours ahead. Cover the capsicums with plastic wrap and store in the fridge. Continue from step 4, 20 minutes before serving.
* Rich in vitamin C and beta-carotene, sweet baby red capsicums taste great when filled with Indian-style rice.

Source

Good Taste - June 2008, Page 21
Recipe by Michelle Southan

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Cardamom & coconut pulau recipe

Plump raisins and pistachio kernels add sweet and nutty flavours to this spiced Indian rice dish that's a classic accompaniment to curries.

Preparation Time 10 - 70 minutes
Cooking Time 35 minutes

Ingredients (serves 6)

500g basmati rice
80ml (1/3 cup) sunflower oil
1 large onion, halved, thinly sliced
1 cinnamon stick, bruised
6 green cardamom pods, bruised
1 tsp cumin seeds
75g (1/2 cup) pistachio kernels
65g (1/3 cup) raisins
1L (4 cups) water
1 tsp salt
25g (1/3 cup) shredded coconut

Method

Rinse rice in a sieve until the water runs clear. Place in a bowl and cover with cold water. Set aside for 1 hour to soak. Drain.

Heat half the oil in a saucepan over high heat. Add onion and cook, stirring, for 5-10 minutes or until crisp. Use a slotted spoon to transfer to a plate lined with paper towel.

Heat remaining oil in the pan over low heat. Add the cinnamon stick, cardamom pods and cumin seeds and cook, stirring, for 30 seconds or until aromatic. Add the rice, pistachios and raisins and cook, stirring, for 30 seconds or until coated in oil.

Add water and salt. Bring to the boil over high heat. Reduce heat to medium and cook for 8-10 minutes. Reduce heat to low. Cover with 2 sheets of foil, then cover tightly with lid. Cook for 10-12 minutes or until tender. Use a fork to separate the grains.

Meanwhile, place the coconut in a small frying pan over medium heat. Cook, stirring, for 1-2 minutes or until toasted.

Place the rice mixture in a serving bowl. Top with the onion and coconut. Serve.

Notes & tips

You can prepare this recipe to the end of step 2 up to 1 1/2 hours ahead. Continue from step 3, 30 minutes before serving.
Source
Good Taste - May 2006, Page 72
Recipe by Louise Pickford

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Caramelised Indian rice pudding

Ingredients (serves 6)

10 green cardamom pods
1 cinnamon quill
1 tsp vanilla extract
1 tsp finely grated lemon rind
50g unsalted butter
200g arborio rice
1.2L milk
1/2 cup (80g) sultanas
150g golden caster sugar*

Method

Crush cardamom in a mortar and pestle, then sieve to remove husks. Place ground cardamom, cinnamon, vanilla, lemon, butter, rice, milk, sultanas and 50g sugar in a 8cm-deep, 20cm-round microwave-safe dish. Microwave for 35 minutes on high, stirring every 5 minutes, until rice is tender and most of the liquid has been absorbed. Sprinkle with remaining sugar, place on the raised rack and cook on the grill setting for 10 minutes until golden.

Notes & tips

* * From selected supermarkets, or use regular caster sugar.

Source delicious. - September 2007, Page 119
Recipe by Valli Little

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Spicy Indian rice recipe

Very simple, delicious and spicy Indian rice recipe, you should try.

Sara Buenfeld’s delicious spicy rice is perfect served with your favourite curry.

Easy - Serves 4 - Prep 20 30 mins

Ingredients

a mugful of American long grain rice
2 onions , sliced
2 tbsp sunflower oil
½ tsp tumeric
1 cinnamon stick
6 cardamom pods
1 tsp cumin seeds
large handful of sultanas and roasted cashew nuts

Method

Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.

Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water.

Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.

Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.

Recipe from Good Food magazine, May 2002.

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Sweet & Sour Chicken with Brown Rice

In about the time it takes to order and pick up Chinese takeout, you can make this much healthier version of sweet & sour chicken. Our version loses all the saturated fat that comes from deep-frying, along with the extra sugar and salt. If you prefer, use tofu instead of chicken, and use your favorite vegetables; just be sure to cut them into similar-size pieces so they all cook at about the same rate.

Makes 4 servings (about 1 1/2 cups stir-fry & 1/2 cup rice each)

ACTIVE TIME: 30 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

2 cups instant brown rice
1/4 cup seasoned rice vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons apricot preserves
2 tablespoons canola oil, divided
1 pound chicken tenders (see Ingredient Note), cut into bite-size pieces
4 cloves garlic, minced
2 teaspoons finely grated or minced fresh ginger
1 cup reduced-sodium chicken broth
6 cups bite-size pieces of vegetables, such as snow peas, broccoli and bell peppers
1 5-ounce can sliced water chestnuts, drained

1. Prepare rice according to the package directions.
2. Meanwhile, whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots, about 2 minutes more. Transfer to a plate.
4. Add the remaining 1 tablespoon oil, garlic and ginger to the pan and cook, stirring, until fragrant, 20 to 30 seconds. Add broth and bring to a boil, stirring constantly. Add vegetables, reduce heat to a simmer, cover and cook until the vegetables are tender-crisp, 4 to 6 minutes. Stir in water chestnuts and the chicken. Whisk the reserved sauce and add to the pan. Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute. Serve with the rice.

NUTRITION PROFILE:
High Fiber | Low Sat Fat | Heart Healthy
NUTRITION INFORMATION: Per serving: 469 calories; 10 g fat (1 g sat, 4 g mono); 68 mg cholesterol; 62 g carbohydrate; 34 g protein; 7 g fiber; 709 mg sodium; 408 mg potassium.
Nutrition bonus: Vitamin C (320% daily value), Vitamin A (70% dv), Fiber (28% dv).
3 1/2 Carbohydrate Servings
Exchanges: 2 starch, 3 vegetable, 4 lean meat

TIP: Ingredient note: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”

From EatingWell Magazine October/November 2006

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Jeweled Golden Rice

Inspired by a classic Persian recipe, this eye-catching fruit- and nut-studded rice dish goes well with roast poultry or pork. Here, the colorful “jewels” are fresh and dried cherries, chopped celery, green onion and mixed nuts. The dish is prepared ahead, making it very convenient for entertaining. Recipe by Nancy Baggett.

Makes 8 servings, 3/4 cup each

ACTIVE TIME: 30 minutes

TOTAL TIME: 2 hours 10 minutes (including 1 hour chilling time)

EASE OF PREPARATION: Easy

1 cup brown basmati rice
1 14-ounce can reduced-sodium chicken broth
1/3 cup water
1 tablespoon mild or hot curry powder
1/2 teaspoon ground turmeric
1 generous pinch finely crumbled saffron threads (see Note)
3 tablespoons canola oil
1/3 cup lemon juice
3 tablespoons honey
1 tablespoon freshly grated orange zest
1 tablespoon minced fresh ginger
1/4 teaspoon salt
2 cups chopped celery
3/4 cup coarsely chopped dried cherries
1/2 cup chopped scallions or chives, divided
1 cup fresh dark sweet cherries, pitted and chopped
3/4 cup unsalted mixed nuts, preferably pistachios, almonds and cashews, chopped, divided

1. Combine rice, broth, water, curry powder, turmeric and saffron in a medium saucepan. Bring to a boil, stir once, cover with a tight-fitting lid, reduce heat to a simmer and cook until the liquid is absorbed, about 35 minutes. Remove from heat and let stand, covered, 5 minutes more. Fluff with a fork.
2. Combine oil, lemon juice, honey, orange zest, ginger and salt in a large, non-reactive bowl (see Note). Stir in the cooked rice, celery, dried cherries and 1/4 cup scallions (or chives). Cover and refrigerate for at least 1 hour and up to 2 days.
3. To serve, fold fresh cherries and 1/2 cup mixed nuts into the rice mixture. Serve at room temperature, garnished with the remaining 1/4 cup scallions (or chives) and mixed nuts.

NUTRITION PROFILE:
High Fiber | Low Sodium | Low Cholesterol | Low Sat Fat | Heart Healthy

NUTRITION INFORMATION: Per serving: 288 calories; 12 g fat (1 g sat, 7 g mono); 1 mg cholesterol; 41 g carbohydrate; 6 g protein; 5 g fiber; 125 mg sodium; 238 mg potassium.
Nutrition bonus: Vitamin C (15% daily value).
Exchanges: 1 starch, 1 fruit, 1 other carbohydrate, 2 fat; 2 1/2 Carbohydrate Servings.

TIP: Notes: Considered the world's most expensive spice, saffron contributes a pungent flavor and intense yellow color. It is sold in threads and powdered form.

A non-reactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

From EatingWell Magazine June/July 2006

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Basque Vegetable Rice

Zucchini, onion, tomatoes and bell peppers stud this paella-inspired rice dish. You may add other vegetables, such as mushrooms and peas, or if you like something heartier, some slightly spicy Italian sausage is a good choice.

Makes 6 servings, 1 1/3 cups each

ACTIVE TIME: 40 minutes

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Easy

2 tablespoons extra-virgin olive oil
1 small dried red chile pepper, such as chile de arbol, broken
1 medium onion, quartered and thinly sliced
2 cloves garlic, minced
2 large ripe tomatoes, seeded and diced
1 medium zucchini, diced
1 red bell pepper, diced
1 green bell pepper, thinly sliced
1 teaspoon paprika, preferably Spanish
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/4 cups short-grain white rice, preferably Valencia (see Tip)
3 cups vegetable broth or reduced-sodium chicken broth
2 tablespoons finely minced fresh flat-leaf parsley for garnish
6 lemon wedges for garnish

1. Heat oil in a 12-inch cast-iron skillet over medium heat. Add chile pepper, onion and garlic and cook, stirring often, until the onion is soft but not browned, about 6 minutes.
2. Add tomatoes, zucchini, bell peppers, paprika, thyme, salt and pepper; cover and simmer, stirring occasionally, for 15 minutes.
3. Add rice; stir to coat well with the tomato mixture. Add broth; bring to a boil. Reduce heat to low, cover and simmer until the rice is tender, 25 to 30 minutes. Serve hot directly from the pan, garnished with parsley and lemon wedges, if desired.
NUTRITION PROFILE:
Low Calorie | High Fiber | Low Sodium | Low Cholesterol | Low Sat Fat | Heart Healthy | Diabetes Appropriate | Healthy Weight

NUTRITION INFORMATION: Per serving: 250 calories; 6 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 45 g carbohydrate; 5 g protein; 5 g fiber; 434 mg sodium; 439 mg potassium.
Nutrition bonus: Vitamin C (100% daily value), Folate (50% dv), Vitamin A (40% dv), Iron (15% dv).
2 1/2 Carbohydrate Servings
Exchanges: 2 1/2 starch, 1 vegetable, 1 fat

TIP: Valencia rice (sometimes called paella rice) is Spanish-grown, short-grain rice classically used when making paella. It differs from other short-grain rice because of its ability to absorb moisture without breaking down. When fully cooked, the individual grains of rice remain whole. 'Bomba' is the best variety. Find it in specialty markets or online at tienda.com. Arborio rice can be used as a substitute, but yields a creamier dish.

From EatingWell Magazine September/October 2007

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Spicy Moroccan rice recipe

Try this moroccan rice recipe for your destinguished guests. Spice up plain old chicken with a taste of the exotic.

Easy - Serves 4 - Ready in 20 mins

Ingredients

4 skinless chicken breasts , diced
1 tbsp Moroccan spice seasoning
1 onion , finely sliced
50g butter
300g rice
12 dried apricots , halved
chicken stock cube
410g can chickpeas , drained and rinsed
15g pack flatleaf parsley , chopped

Method

Coat chicken with the Moroccan spice. Fry the onion in butter until soft.

Tip in the chicken, then cook for a few mins more. Stir in the rice and apricots, then pour in the stock cube with 700ml boiling water and the chickpeas.

Cover the pan and simmer for 10 mins until the rice is tender and has absorbed most of the liquid. Toss in the chopped flat leaf parsley and serve.

Nutrition Per serving

602 kcalories, protein 45g, carbohydrate 77g, fat 15 g, saturated fat 7g, fibre 4g, salt 3.29 g

Recipe from Good Food magazine, May 2005.

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Coconut chicken with lemon rice recipe

Wonderful and easy chicken with lemon rice recipe. Chicken thighs make a great-value curry that's smart enough to serve for guests.

Easy - Serves 4 - Ready in 40 minutes

Ingredients

3cm piece root ginger , peeled and roughly chopped
2 garlic cloves , roughly chopped
1 green chilli , roughly chopped
2 onions , roughly chopped
olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
8 chicken thigh fillets, cut into quarters
400ml tin coconut milk
1 small bunch coriander , chopped

LEMON RICE

1 lemon , zested and juiced
olive oil
3 cardamom pods , bashed
300g basmati rice

Method

Put the ginger, garlic, green chilli, onion and 1/2 tsp salt in a small food processor and whizz to a purée (use a drop of water if you need to bring it together).

Heat a tbsp of oil in a large wide pan and fry the purée for 3 minutes. Add the cumin, coriander and turmeric and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes until it starts to colour a little. Stir in the coconut milk and leave to simmer for 20 minutes. Stir in the coriander.

To make the rice, peel long strips of rind (no pith) from the lemon. Heat 1 tbsp oil in a pan and add the lemon rind and cardamom pods. Cook for 2 minutes then add the rice and stir well. Add 450ml water and bring to a boil. Put on a lid and simmer for 10-12 minutes until all water has absorbed. Turn off the heat and leave for 5 minutes. Squeeze in the juice of half a lemon before serving.

Nutrition Per serving

687 kcalories, protein 44.1g, carbohydrate 70g, fat 27.6 g, saturated fat 16.4g, fibre 1g, salt 1.31 g

Recipe from olive magazine, May 2009.

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Courgette rice with feta & olives recipe

A simple recipe to prepare Italian vegetarian rice dish that you can make in one pan.

Easy - Serves 4 - Ready in 25-35 minutes - Vegetarian

Ingredients

100g feta cheese , crumbled
handful of pitted black olives , roughly chopped
3 tbsp flat leaf parsley , roughly chopped
4 tbsp olive oil
1 large onion , finely chopped
3 courgettes , roughly sliced
250g risotto rice , such as arborio
1l hot vegetable stock
140g petits pois

Method
Mix together the feta, olives, parsley and 2 tbsp of the olive oil.

Heat remaining oil in a large, deep pan. Tip in onion, sizzle gently for 5 minutes until softened. Add courgettes, soften for a couple of minutes, then stir in rice.

Pour in a ladleful of stock and stir until all the liquid has been absorbed. Add another ladle of stock and repeat until all the stock has been used, adding petit pois a couple of minutes before the last ladle. Simmer until rice is tender and juices creamy. Ladle into bowls, then scatter over feta and olive crumble.

Nutrition Per serving

436 kcalories, protein 14g, carbohydrate 57g, fat 18 g, saturated fat 5g, fibre 5g, salt 2.11 g

Recipe from Good Food magazine, May 2004.

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Italian rice with chicken recipe

If you like rice and chicken, this Italian recipe is for you! This one-pan dish is simple, but really looks the business when you're trying to impress.

Easy - Serves 2 - Prep 10 mins - Cook 30 mins

Ingredients

• 2 tbsp olive oil
• 2 skinless boneless chicken breast fillets or 4 boneless thighs, cut into strips
• 1 red onion , cut into 8 wedges
• 2 orange peppers , halved, deseeded and sliced thickly
• 1 garlic clove , crushed
• 100g long grain rice
• 400g can chopped tomatoes
• 300ml chicken stock
• 4 tbsp ready-made pesto (you'll find long-life jars on the shelves with pasta sauces or more expensive fresh pots in the chiller cabinet)

Method

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3-4 mins until golden all over. Remove from pan and set aside.
• Add the onion and peppers, and cook for 3 mins or until lightly golden. Tip in the garlic and fry for a min. Stir in the rice, then the tomatoes, stock and reserved chicken. Turn up the heat and bring to the boil before transferring to the oven to cook, uncovered, for 20 mins. Season to taste and drizzle over the pesto before serving.

Nutrition Per serving

620 kcalories, protein 49g, carbohydrate 62g, fat 22 g, saturated fat 5g, fibre 6g, salt 1.5 g

Recipe from Good Food magazine, October 2005.

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Mexican Fried Rice

Cook Time: 20 min - Easy - Yield 4 servings

Ingredients

• 2 strips bacon, chopped
• 1 jalapeno pepper, seeds removed and diced
• 2 cups zesty rice salad
• 1 cup frozen corn, thawed
• (14.5-ounce) can diced tomatoes, drained
• 1 tablespoon chili seasoning
• Salt and freshly ground black pepper
• 1 tablespoon chopped fresh cilantro leaves

Directions

• In a large skillet, over medium heat, fry the bacon until just crisp. Add the jalapenos and saute until slightly softened. Stir in the zesty rice salad and cook until rice is heated through. Add corn, diced tomatoes, and chili seasoning. Continue to fry on medium heat until corn is cooked and tomatoes are hot. Season with salt and pepper, to taste. Sprinkle with chopped cilantro before serving.

Source www.foodnetwork.com

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Chicken and Rice Enchiladas

The beauty of creating chicken and rice recipes is that this type of recipe takes up little of your time and is a filling, nutritious and comforting dish.

Ingredients:

3 cups chicken tenders, thawed
8 to 10 flour tortillas
1 ½ cups rice, cooked in garlic water
1 clove garlic
2 tablespoons flour
2 tablespoons olive oil
½ cup onions
1 cup salsa
2 cups chicken broth

Preparation:

Preheat oven to 400 degrees. This dish will be cooked for approximately 20 minutes and will need about five minutes to cool down before serving.

Source http://www.life123.com

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Hainan Chicken Rice Recipe

Deceptively plain sounding, this boiled chicken with rice dish is a Singaporean delight that is sometimes considered as the “national dish” of Singapore. Canteen vendors in Singapore sometimes simplify the dish down to boiled chicken, rice, and soy sauce, but the addition of a few flavors: garlic, onion, and ginger, take the taste to a whole new level.

Ingredients:

• 1 fresh chicken of about 3 lbs. (1.5 kg)
• 2 garlic cloves
• 1 spring onion, chopped
• 1-inch piece of ginger
• 1 tsp. sesame oil
• 2 tsp. oyster sauce
• 1 cup long grain rice
• 1 spring onion sliced thinly
• 1 cucumber sliced thinly
• Salt

Steps:

1. Rub chicken with salt and let stand for about an hour. Place the coarsely chopped spring onion, ginger, and garlic inside the bird, place in a large stock pot, and cover with cold water. Bring water to a boil, and then simmer for 15 minutes, skimming off froth that forms on top.
2. Turn stove off, cover the stock pot, and let stand for 30 minutes.
3. Remove chicken from stock, rinse it with cool water, then rub the skin with sesame oil.
4. Halve the chicken along the breastbone. Cut wings and drumsticks away from the breast. Chop each joint and each breast into 1-inch strips. Set aside
5. Boil half of the leftover stock uncovered, for 10 minutes, or until it is reduced by half. Add oyster sauce and set aside.
6. Rinse rice, then cook in remaining chicken broth until done.

Source www.malaysianrecipes.co.uk

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Vegetarian Brown Rice Sushi Rolls

Brown rice is not traditionally used for sushi in Japan, but since it's such a healthy whole grain, we've decided to bend the rules. You'll have leftover vegetables, which are great for salads.

yield: Makes 1 serving
Active time: 25 min Start to finish: 1 1/4 hr

Ingredients

Scant 2/3 cup short-grain brown rice*
1 cup plus 1 teaspoon water
2 teaspoons soy sauce
2 tablespoons seasoned rice vinegar**
1 teaspoon wasabi powder**
2 (8 1/4- by 7 1/4-inch) sheets roasted nori** (dried laver)
1/2 Kirby cucumber, peeled, seeded, and cut into 1/16-inch-thick matchsticks
1/2 carrot, cut into 1/16-inch-thick matchsticks
1/2 firm-ripe small California avocado
3/4 oz radish sprouts*, roots trimmed

Special equipment: a bamboo sushi mat**
Accompaniments: soy sauce for dipping; sliced gari ** (pickled ginger)

Preparation

Rinse rice well and bring to a boil with 1 cup water and 1 teaspoon soy sauce in a 1- to 1 1/2-quart heavy saucepan, then reduce heat to very low and simmer, tightly covered, until water is absorbed, about 40 minutes. Remove from heat and let rice stand, covered, 10 minutes.

While rice is standing, stir together vinegar and remaining teaspoon soy sauce.

Transfer rice to a wide nonmetal bowl (preferably wood, ceramic, or glass) and sprinkle with vinegar mixture, tossing gently with a large spoon to combine. Cool rice, tossing occasionally, about 15 minutes.

Stir together wasabi and remaining teaspoon water to form a stiff paste. Let stand at least 15 minutes (to allow flavors to develop).

Place sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers, gently press half of rice (about 3/4 cup) onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you.

Arrange half of cucumber in an even strip horizontally across rice, starting 1 inch from side nearest you. (You may need to cut pieces to fit from side to side.) Arrange half of carrot just above cucumber in same manner. Peel avocado half and cut lengthwise into thin slices, then arrange half of slices just above carrot in same manner. Repeat with radish sprouts, letting some sprout tops extend beyond edge.

Beginning with edge nearest you, lift mat up with your thumbs, holding filling in place with your fingers, and fold mat over filling so that upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging edge of mat farthest from you to tighten. (Nori border will still be flat on mat.) Open mat and roll log forward to seal with nori border. (Moisture from rice will seal roll.) Transfer roll, seam side down, to a cutting board. Make second log in same manner, then cut each log crosswise into 6 pieces with a wet thin-bladed knife. Serve with wasabi paste, soy sauce, and ginger.

Cooks' notes: • If you prefer to use white sushi rice, cook the same amount of rice with 1 cup water 15 minutes. Omit all soy sauce from rice and replace with 1/4 teaspoon salt dissolved in 2 tablespoons rice vinegar. • If you aren't able to find seasoned rice vinegar, dissolve 2 teaspoons sugar in 2 tablespoons unseasoned rice vinegar. *Available at natural foods stores and some supermarkets. **Available at Asian markets and sushifoods.com.

Source www.epicurious.com

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Shish Taouk with White Rice

Discover the oriental way of cooking white rice which is served with shish taouk.

Serves 6
Easy Recipe
Preparation time: 15 minutes
Cooking time: 7 minutes

Ingredients

For the shish taouk marination:
750 g chicken breast fillets, cut into medium size cubes
¼ cup lemon juice
3 tablespoons vegetable oil
4 cloves garlic, crushed
½ cup yoghurt or 125 ml
1 teaspoon tomato paste
1 teaspoon dried oregano
2 cubes MAGGI® Chicken Less Salt Bouillon, dissolved in ¼ cup or 65ml hot water
¼ teaspoon ground cinnamon
½ teaspoon white ground pepper
2 small green capsicum peppers or 200 g, cut into medium cubes

For the rice:
2 cups basmati rice or 400 g, washed
3½ cups water or 875 ml
2 tablespoons vegetable oil
2 cubes MAGGI® Seasoning for White Rice

Preparation

In a bowl, combine and mix all shish taouk marination ingredients. Cover and marinade in fridge for at least 12 hours.

In a wooden skewer, arrange chicken and capsicum.

Grill the shish taouk on medium heat for 5-7 minutes from all sides or until it’s cooked and golden brown in color.

To prepare the rice:

Add the water to a large saucepan. Add the rice, oil and MAGGI® Seasoning for White Rice cubes.

Stir constantly until it boils, cover and cook over low heat for 15- 20 minutes or until rice is cooked.

Serving tips: Serve with dakkous sauce aside.

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Barney's Monday night rice

Throw together a tasty supper in less than thirty minutes with the Sunday roast leftovers. Very tasty and easy recipe.

Cook 35 mins
Super healthy
Serves 2 - 3

Ingredients

2 tbsp vegetable oil
1 egg , beaten with about 2 tbsp water
1 onion , chopped
2 garlic cloves , crushed
1 heaped tbsp curry powder
2 tbsp tomato ketchup
a large handful of frozen peas (about 85g/3oz)
250g leftover cold cooked rice (any type) or a 250g pouch of ready cooked rice
175g cooked chicken or pork , shredded into strips
a good splash of soy sauce

Method

Heat half the oil in a large non-stick frying pan over a highish heat. Pour in the beaten egg, swoosh it around the pan and leave it to set for a minute. Flip it over like a pancake and let it cook for a minute more on the other side, then tip it out flat on to a plate.

Heat the remaining oil in the same pan. Tip in the onion and sizzle for 3-4 minutes until it's starting to brown, then stir in the garlic, curry powder and ketchup. Add the peas and cook for a minute or two until they start to defrost. Tip in the rice, cooked meat and a glass of water (100ml/31⁄2fl oz) and cook over a medium heat for 5-6 minutes, stirring as you go, until everything's piping hot and the rice has taken on the colour of the curry powder.

While your rice is frying, shred the omelette into long strips. Toss the omelette and soy sauce through the rice and cook for a moment more. Scoop the rice on to plates straight from the pan and serve with extra soy sauce for sprinkling over.

Nutrition Per serving

349 kcalories, protein 25g, carbohydrate 35g, fat 13 g, saturated fat 2g, fibre 4g, salt 0.84 g

Recipe from Good Food magazine, July 2003.

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One pan spicy rice

This simple rice dish is a useful backup – it needs practically no preparation and uses storecupboard ingredients

Ingredients

1 tbsp sunflower oil
2 garlic cloves , crushed
2 tbsp medium curry paste (Madras is a good one to use)
250g basmati rice , rinsed
450ml vegetable stock
400g can chickpeas , drained and rinsed
handful of raisins
175g frozen leaf spinach , thawed
handful of cashew nuts
natural yogurt to serve, optional

Method

Heat the oil in a large nonstick pan that has a lid, then fry the garlic and curry paste over a medium heat for 1 minute, until it smells toasty.

Tip the rice into the pan with the stock, chickpeas and raisins and stir with a fork to stop the rice from clumping. Season with salt and pepper, then cover and bring to the boil. Reduce to a medium heat and cook for 12-15 minutes or until all the liquid has been absorbed and the rice is tender.

Squeeze the excess water from the spinach with your hands. Tip it into the pan along with 2 tbsp of hot water and fluff up the rice with a fork, making sure the spinach is mixed in well. Toss in the cashews. Serve drizzled with natural yogurt if you like.

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Oven-baked Thai chicken rice

A fuss-free family meal that will you'll want to make again and again, with a lovely coconut taste

Ingredients

1 tbsp vegetable oil
1 onion , chopped
400g pack mini chicken fillets
4 tbsp Thai green curry paste (we used Bart's) , or use less for a milder taste
250g basmati and wild rice mix, rinsed (we used Tilda)
2 red peppers , deseeded and cut into wedges
finely grated zest and juice 1 lime
400g reduced-fat coconut milk
handful coriander leaves, to serve

Method

Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.

Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.

Nutrition per serving

510 kcalories, protein 32g, carbohydrate 59g, fat 18 g, saturated fat 10g, fibre 2g, salt 1.02 g

Recipe from Good Food magazine, May 2007.

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Baked Moroccan chicken and rice

Cooking Time 35 minutes

Ingredients (serves 4)

1/4 cup apricot jam
1 1/2 tablespoons Moroccan seasoning
1 garlic clove, crushed
1 tablespoon olive oil
500g chicken thigh fillets, trimmed, cut into 3cm pieces
2 cups long-grain rice, rinsed
1 brown onion, thinly sliced
1 large tomato, roughly chopped
1/2 cup frozen peas
2 1/4 cups salt-reduced chicken stock
1 lemon, juiced
steamed green beans, to serve

Method

Preheat oven to 220°C. Combine jam, seasoning, garlic and oil in a bowl. Add chicken and stir to coat. Season with salt.

Place rice in a 5cm-deep, 22cm x 26cm (base) baking dish. Top with onion, tomato and peas. Pour over stock and 1/4 cup of lemon juice. Top with chicken.

Bake, uncovered, for 30 to 35 minutes or until chicken is cooked through and rice tender. Serve with steamed beans.

Source
Super Food Ideas - August 2007, Page 32
Recipe by Michelle Lucia
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Asian brown rice pie

Ingredients (serves 4)

1 cup (200g) medium grain brown rice
400g Asian Stir-fry
2 tsp oil, plus extra to brush
1 garlic clove, chopped
1 tbs soy sauce
1 tsp sesame oil 1 tbs sesame seeds
2 eggs, lightly beaten
2 tbs chopped fresh coriander

Method

Cook the rice for 25 minutes until firm according to packet instructions. Set aside to cool.

Slice the snow peas in the stir-fry mix into thin strips and thinly slice any large pieces of broccoli. Heat the oil in a large frying pan over a medium-high heat. Add the garlic and stir-fry mix. Stir-fry for 4 minutes or until soft. Add the soy sauce and sesame oil. Stir through. Transfer to a large bowl. Allow to cool slightly.

Preheat oven to 200°C. Brush the base and sides of a 20cm springform pan with oil. Sprinkle 3 tsp of sesame seeds over the base and two-thirds of the way up the sides of the pan.

Add the rice, eggs and coriander to the stir-fried vegetables. Mix until well combined. Spoon the mixture evenly over the base of the pan and press firmly. Sprinkle with the remaining sesame seeds. Cook in the oven for 45 minutes or until golden. Set aside for 10 minutes to cool slightly. Remove from the pan and slice into wedges.

Source
Fresh Living - 23 May 2005, Page 51
Recipe by Gemma Purcell

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Aromatic rice with golden onions

Ingredients (serves 8)

1/3 cup canola oil
2 brown onions, cut into thin slices
4 cardamom pods, bruised
1 cinnamon stick
6 whole cloves
3 bay leaves
8 black peppercorns
2 cups basmati rice
4 cups chicken stock or water

Method

Heat 1/4 cup of oil in a large non-stick saucepan over medium-low heat. Add onions. Cook for 10 minutes or until golden. Set aside.

Heat remaining 1 tablespoon of oil in saucepan over medium heat. Add cardamom, cinnamon, cloves, bay leaves and peppercorns. Cook for 1 minute. Add rice. Stir to combine. Add stock or water.

Cover with a lid. Bring to the boil. Reduce heat to low. Cook for 20 minutes or until rice has absorbed liquid. Remove from heat. Use a fork to stir to separate grains.

Remove bay leaves. Stir through onions. Serve immediately.

Source
Super Food Ideas - June 2004, Page 42

Recipe by Dixie Elliott

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