Wednesday, January 17, 2018

Indian Chicken with Cashew Rice

Indian Chicken with Cashew Rice Recipe

Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Total:35 min
Prep: 10 min
Cook: 25 min

Yield: 4 servings

Level: Easy


1 large bunch cilantro (leaves and tender stems)
1 serrano chile pepper (remove seeds for less heat)
1 clove garlic
Juice of 1 lemon
1/4 cup sweetened shredded coconut
Kosher salt and freshly ground pepper
8 skin-on, bone-in chicken thighs (about 21/2 pounds)
2 tablespoons vegetable oil
1/2 teaspoon curry powder
1/2 teaspoon turmeric
1 cup jasmine rice
1/4 cup salted roasted cashews


Preheat the oven to 450 degrees F and line a baking sheet with foil. Set aside 2 tablespoons cilantro leaves for the rice. Puree the remaining cilantro leaves and stems, the serrano, garlic, 1/4 cup water, the lemon juice, 2 tablespoons coconut, 1/2 teaspoon salt and a few grinds of pepper in a blender until smooth, adding up to 2 tablespoons more water if needed.

Toss the chicken thighs with half of the cilantro sauce on the prepared baking sheet; arrange skin-side up. Season generously with salt and pepper. Roast until the skin is crisp and the chicken is cooked through, about 25 minutes.

Meanwhile, heat the vegetable oil in a medium saucepan over medium heat. Add the curry powder, turmeric and a few grinds of pepper; cook, stirring, until toasted, 30 seconds. Add the rice and cook, stirring, until well coated, 1 to 2 minutes. Add 1 1/2 cups water and 1/2 teaspoon salt. Reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.

Fluff the rice with a fork. Stir in the cashews, the remaining 2 tablespoons coconut and the reserved 2 tablespoons cilantro. Serve with the chicken; top with the remaining cilantro sauce.

Photograph by Charles Masters

Recipe courtesy of Food Network Magazine

Sunday, December 31, 2017

The Ultimate Paella Recipe

The Ultimate Paella

Recipe courtesy of Tyler Florence
Show: Tyler's Ultimate
Episode: Paella

Total:2 hr 30 minPrep: 30 minInactive: 1 hrCook: 1 hr
Yield: 4 to 6 servings
Level: Intermediate


1 tablespoon sweet or smoked paprika
2 teaspoons oregano
1 (3 pound) frying chicken, cut into 10 pieces

1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving


Special equipment: Large paella pan or wide shallow skillet

Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Cook's Note

The ideal paella has a toasted rice bottom called socarrat.

Broccoli Wild Rice Casserole Recipe

Broccoli Wild Rice Casserole

Recipe courtesy of Ree Drummond
Show: The Pioneer Woman
Episodes: The Secrets in the Sides and One-Stop Thanksgiving

Total:1 hr 50 minActive: 55 min
Yield: 12 servings
Level: Intermediate


2 cups uncooked wild rice
8 cups low-sodium chicken broth or stock, plus more if needed for thinning
3 heads broccoli, cut into small florets
8 tablespoons (1 stick) butter
1 pound white button or cremini mushrooms, finely chopped
1 medium onion, finely diced
2 carrots, peeled and finely diced
2 stalks celery, finely diced
1/4 cup all-purpose flour
1/2 cup heavy cream
1 teaspoon salt, or more to taste
1 teaspoon black pepper, or more to taste
1 cup panko breadcrumbs
2 tablespoons minced fresh parsley


Add the wild rice to a medium saucepan with 5 cups of the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pan. Cook until the rice has just started to break open and is slightly tender, 35 to 40 minutes. Set aside.

Meanwhile, bring a pot of water to a boil and prepare an ice water bath. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set aside.

Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the mushrooms and onions and cook, stirring occasionally, until the liquid begins to evaporate, 3 to 4 minutes. Add the carrots and celery and cook until the vegetables are soft and the mixture begins to turn darker in color, 3 to 4 minutes.

Sprinkle the flour on the vegetables, stir to incorporate it and cook for about a minute. Pour in the remaining 3 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Add the salt and pepper, then taste and adjust the seasonings as needed.

Preheat the oven to 375 degrees F.

Mix together the cooked rice and broccoli and tip into a 2-quart baking dish. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top, totally covering the surface with the vegetables.

Melt the remaining 2 tablespoons butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top of the casserole.

Cover with foil and bake the casserole for 20 minutes, then remove the foil and continue baking until golden brown on top, another 15 minutes. Sprinkle on the parsley after you remove it from the oven.

Saturday, December 30, 2017

Fluffy tomato rice recipe

Fluffy tomato rice

Serves 4
Hands-on time 15 min, simmering time 20 min, plus resting

Kaushy Patel’s quick and easy rice recipe is made with cumin seeds, chopped tomatoes, turmeric and a homemade masala paste. It's great accompaniment to curries.

Nutritional info per serving

Calories 466kcals
Fat 19.2g (7.1g saturated)
Protein 8.2g
Carbohydrates 64.2g (3.9g sugars)
Fibre 1.9g
Salt 1.7g


50ml sunflower oil
1 tsp cumin seeds
300g basmati rice, gently washed in cold water and drained twice
1¼ tsp salt
400g tin chopped tomatoes
45g butter
Pinch ground turmeric
500ml freshly boiled water

For the masala paste

4-6 green chillies
2-3 garlic cloves
4cm fresh ginger


1. For the masala paste, grind or whizz the chillies, garlic and ginger with a pinch of salt using a pestle and mortar or a blender.

2. Heat the oil in a heavy-based pan for 1½ minutes. Add the cumin seeds and swirl through the oil for 30 seconds, then add the drained rice. Stir for 45 seconds, then add the masala paste and stir for 1 minute. Add the salt and stir for another minute, then add the tomatoes, butter and turmeric. Stir gently and cook uncovered for 2 minutes.

3. Add the hot water and stir for 45 seconds or until simmering. Cook for 6-7 minutes with the lid half covering the pan, stirring every 2 minutes to stop the rice sticking to the bottom, then reduce the heat to low and add 30ml water.

4. Put a large square of foil on top of the rice and tuck it into the edges of the pan. This will seal the rice and keep it moist while it steams. Cover with the lid, reduce the heat to the lowest setting and cook for 13-14 minutes. Take off the heat and leave to rest, covered, for 15 minutes before serving.
This recipe is from Prashad at Home by Kaushy Patel (RRP £25; Saltyard Books).


This is best eaten on the day, but you could reheat it in the microwave up to 24 hours after making it. Store in a sealed container in the fridge.

Wednesday, October 4, 2017

Rice with Fresh Herbs Recipe

Rice with Fresh Herbs

Total:25 min
Prep: 5 min
Cook: 20 min

Yield: Serves 4


1 1/2 cups long-grain white rice
1 tablespoon plus 1/2 teaspoon
kosher salt, plus extra if needed
2 tablespoons unsalted butter
1/4 cup finely chopped fresh herbs, such as basil, chives, cilantro, mint, or tarragon, or a combination of many


Bring a large pot of water to a boil over high heat. Add the rice and 1 tablespoon of the salt and cook, stirring occasionally, until the rice is tender, 12 to 15 minutes. Drain through a fine-mesh sieve and rinse under cold water to stop the cooking. Shake the sieve to drain as much water as possible.

Melt the butter in a large nonstick skillet over medium heat. Add the rice and the remaining 1/2 teaspoon salt and stir with a heatproof rubber spatula to coat all the rice with the butter. Once the rice is warmed through, about 3 minutes, transfer the rice to a serving bowl and add the herbs plus additional salt, if needed. Stir with a fork to incorporate and fluff the rice and serve warm or at room temperature.

Copyright (c) 2012 Ten Dollar Dinners by Melissa d'Arabian

Wednesday, September 20, 2017

Orange-scented rice pudding recipe

Orange-scented rice pudding

0:05 Prep | 0:50 Cook | 4 Servings  | Capable cooks


This orange scented rice pudding for four is a delicious treat.


2 cups (500ml) milk
165g can coconut milk
1/2 cup (100g) jasmine rice
2 teaspoons finely grated orange rind
1/4 cup (60ml) orange juice
1/2 teaspoon ground star anise
1/2 teaspoon ground cinnamon
1/3 cup (60g) finely chopped palm sugar
Finely shredded orange zest, to serve


Step 1 Combine milk, coconut milk, rice, orange rind and juice, star anise, cinnamon and sugar in a medium saucepan over medium-high heat. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 40-50 minutes or until rice is tender and liquid thickens. Remove from heat and set aside for 5 minutes to cool slightly.

Step 2 Spoon evenly among serving bowls. Top with orange zest; serve immediately.

Tuesday, September 5, 2017

Crispy Rice Recipe

Crispy Rice

Recipe courtesy of Ayesha Curry
Show: Ayesha's Home Kitchen
Episodes: Date Night and Date Night

Total:1 hr 20 minActive: 30 min
Yield: 4 to 6 servings
Level: Easy


Kosher salt
1 1/2 cups basmati rice
2 tablespoons plain yogurt
1 tablespoon butter, melted, plus 1 tablespoon
1 tablespoon vegetable oil
1 tablespoon finely chopped flat-leaf parsley
1/2 teaspoon sumac, optional


Bring a large pot of well-salted water to a boil.

Place the rice in a large bowl, rinse with cold water and drain in a colander until the water runs totally clear. Drain well.

Add the rice to the pot and boil until the grains are soft on the outside but still hard at the center, about 6 minutes. Drain the rice and rinse under cold water.

Measure out 1 1/4 cups of the parcooked rice and transfer to a bowl; stir in the yogurt, the 1 tablespoon melted butter and 1/4 teaspoon salt.

Melt the oil and the remaining 1 tablespoon butter together over medium-low heat in a 2- to 3-quart nonstick pot with a tight-fitting lid. Add the yogurt rice and spread it evenly to cover the bottom of the pot. Add the remaining rice, mounding it into a pyramid shape. Insert the handle of a wooden spoon into the mound 3 or 4 times to make vents for steam to escape. Increase the heat to medium-high and cook until the rice starts to steam, about 2 minutes. Reduce the heat to medium-low and cover the pot, first with a clean towel and then with a lid. Steam until the rice is fully cooked and a golden brown crust has formed on the bottom, about 50 minutes.

Spoon the loose rice onto a platter, then use a firm spatula to remove the crust from the pan. Top the rice with the crust and sprinkle with the parsley and sumac if using. Serve immediately.


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