Brown rice, roast pumpkin & seed salad rcipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Brown rice, roast pumpkin & seed salad Recipe. Enjoy cooking easy & rice dishes and learn how to make tasty Brown rice, roast pumpkin & seed salad.


Preparation Time 30 minutes
Cooking Time 35 minutes

Ingredients (serves 6)

Olive oil spray, to grease
1kg kent pumpkin, peeled, deseeded, cut into 2-3cm pieces
400g (2 cups) long-grain brown rice
60g (1/3 cup) pepitas (pumpkin seed kernels)
55g (1/3 cup) sunflower seed kernels
80ml (1/3 cup) fresh lime juice
1 tbs soy sauce
1/2 tsp sesame oil
1 small garlic clove, crushed
1/4 tsp brown sugar
1 bunch rocket, washed, trimmed, leaves torn

Method

Preheat oven to 200°C. Spray a large baking tray with olive oil to lightly grease. Arrange the pumpkin, in a single layer, on the prepared tray and spray lightly with olive oil. Bake in preheated oven, turning halfway through cooking, for 30 minutes or until light brown and tender. Remove from oven and set aside for 15 minutes to cool to room temperature.

Meanwhile: cook the rice in a large saucepan of boiling water for 30 minutes or until tender (do not overcook). Drain in a large colander and set aside for 30 minutes to cool to room temperature.

Reduce oven temperature to 180°C. Spread the pepitas and sunflower seed kernels over a large baking tray. Bake in oven, stirring halfway through cooking, for 5 minutes or until lightly toasted. Remove from oven and set aside to cool slightly.

Combine the lime juice, soy sauce, sesame oil, garlic and sugar in a small jug. Place the rice in a large bowl. Drizzle with lime-juice mixture and use a large metal spoon to gently stir until well combined. Add the rocket, pumpkin, pepitas and sunflower seed kernels to the rice mixture and gently stir until well combined. Spoon salad among serving plates and serve immediately.

Source
Good Taste - August 2005, Page 104
Recipe by Tracy Rutherford



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Tandoori fish & cumin rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Tandoori fish & cumin rice Recipe. Enjoy cooking easy & rice dishes and learn how to make tasty Tandoori fish & cumin rice.

Aromatic cumin is the key to this Indian meal - it's used both in the rice and to coat the fish.

Preparation Time 15 - 140 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

180g (2/3 cup) Dairy Farmers Traditional Lite Yogurt
2 garlic cloves, crushed
1 tbs grated fresh ginger
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric
4 (about 150g each) firm white fish fillets (such as ling or perch)
350ml salt-reduced vegetable stock
Olive oil spray
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tsp cumin seeds
200g (1 cup) long-grain rice
Fresh coriander leaves, to serve
Lime wedges, to serve

Method

Combine yoghurt, garlic, ginger, ground coriander, cumin and turmeric in a shallow glass dish. Add fish and turn to coat. Cover. Place in the fridge for 2 hours to marinate.

Preheat oven to 220°C. Remove fish and drain excess marinade. Place the fish on a rack in a baking tray. Bake for 15 minutes or until fish flakes when tested with a fork.

Meanwhile, place the stock in a saucepan and bring to a simmer over medium heat.

Heat a saucepan over medium heat. Spray with olive oil spray. Add the onion and cook, stirring, for 5 minutes. Add the garlic and cumin seeds. Cook, stirring, for 1 minute. Stir in the rice. Add the stock and bring to the boil. Cover. Simmer for 12 minutes. Set aside, covered, for 5 minutes.

Divide rice and fish among serving plates. Top with coriander. Serve with lime wedges.

Source
Good Taste - June 2008, Page 46
Recipe by Chrissy Freer


Soy and ginger fish with brown rice recipe - Rice with Fish Recipe - Madras fish with turmeric & vegetable rice

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Soy steamed chicken with oriental rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Tasty Soy steamed chicken with oriental rice Recipe. Enjoy cooking easy rice dishes and learn how to make Tasty Soy steamed chicken with oriental rice.

A veg-packed meal for all the family you'll make again and again

Easy
Serves 2
Easily doubled
Prep 10 mins
Cook 15 mins
Counts as 1 of 5-a-day

Ingredients
2 boneless skinless chicken breasts (about 140g/5oz each)
1 tbsp reduced-salt soy sauce
1 tbsp sunflower oil
small knob of fresh root ginger , grated
3 spring onions , sliced
175g basmati rice
250g pack prepared veg, broccoli , carrotts and green beans
425ml vegetable stock

Method
1. Cut the chicken into chunks and mix with the soy, then set aside. Heat the oil in a pan with a well-fitting lid, then add the ginger and onions and fry briefly. Stir in the rice. Add the veg, pour in the stock, then bring to the boil. Reduce the heat, cover and cook for 5 mins, then put the chicken on top of the rice and pour over the soy.

2. Re-cover the pan and cook for a further 12-14 mins until everything is tender.

Nutrition per serving
553 kcalories, protein 44g, carbohydrate 80g, fat 8 g, saturated fat 17g, fibre 3g, sugar 8g, salt 1.33 g

Recipe from Good Food magazine, June 2007.

Jerk-spiced chicken with coconut rice recipe - chicken biryani recipe - Mexican Rice with Chicken Recipe 

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Fragrant pork & rice one-pot recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Tasty Fragrant pork & rice one-pot Recipe. Enjoy cooking easy rice dishes and learn how to make Tasty Fragrant pork & rice one-pot. 

Deliciously spiced pork meatballs and rice are simmered together in this stew, saving on washing-up.

Easy
Serves 4
Preparation time 15 mins
Cook time 30 mins
Freezable

Ingredients
4-6 good-quality sausages
1 tbsp olive oil
½ onion , finely chopped
2 garlic cloves , crushed
2 tsp each ground cumin and coriander
140g long grain rice
850ml vegetable stock
400g can chopped tomatoes
½ small bunch coriander , leaves picked

Method
1. Split the sausage skins, squeeze out the meat, then roll it into small meatballs about the size of a large olive. Heat the oil in a large non-stick saucepan, then brown the meatballs well on all sides until cooked - you might need to do this in batches. Set the meatballs aside.

2. Add the onion and garlic to the pan. Soften for 5 mins, stir in the spices and rice, then cook for another min. Pour in the stock and tomatoes. Bring to a simmer, scraping up any sausagey bits from the bottom of the pan. Simmer for 10 mins until the rice is just cooked, then stir in the meatballs with some seasoning. Ladle into bowls, scatter with coriander and serve with crusty bread.

Try

Make it with pasta
Italian pork balls with spaghetti: Brown the sausage meatballs in a frying pan until golden, then set aside. Soften the onion and garlic as above, then stir in 1 tsp dried oregano, the chopped tomatoes, ½ can water and 1 tsp sugar. Simmer until saucy, then stir in the meatballs for a few mins until cooked through. Serve over spaghetti, topped with grated Parmesan.

Tip
The easiest way to roll a meatball is with slightly wet hands - it will stop the mix sticking to your fingers.

Nutrition per serving
408 kcalories, protein 17g, carbohydrate 43g, fat 20 g, saturated fat 5g, fibre 2g, sugar 6g, salt 1.56 g

Recipe from Good Food magazine, March 2009. 

Special fried rice recipe - Cajun Rice Dressing Recipe - Barney's Monday night rice

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Chicken biryani Recipe - Tasty chicken biryani recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Tasty chicken biryani Recipe. Enjoy cooking easy rice dishes and learn how to make Tasty chicken biryani. 

A great one-pot rice dish that can still be served up a few days later, perfect for leftovers

Easy
Serves 4
Preparation time 10 mins
Cook time 30 mins

Ingredients

300g basmati rice
25g butter
1 large onion , finely sliced
1 bay leaf
3 cardamom pods
small cinnamon stick
1 tsp turmeric
4 skinless chicken breasts , cut into large chunks
4 tbsp curry paste (we used Patak's balti paste))
85g raisins
850ml chicken stock
chopped coriander and toasted flaked almonds to serve

Method

1. Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.

2. Stir the rice into the pan with the raisins, then pour over the stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander. To serve, scatter over the rest of the coriander and the almonds.

Try

Left over rice
The next day, enjoy a Coronation chicken rice salad for lunch. Mix the cold rice with mayonnaise and a squeeze of lemon juice and serve with Baby Gem leaves and sliced cucumber.

Nutrition per serving

617 kcalories, protein 49g, carbohydrate 83g, fat 12 g, saturated fat 4g, fibre 2g, sugar 19g, salt 2.01 g

Recipe from Good Food magazine, September 2007.

Vegetable Biryani Recipe - Fragrant vegetable & cashew biryani  - Spicy Indian rice recipe
 
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Jerk-spiced chicken with coconut rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Jerk-spiced chicken with coconut rice Recipe. Enjoy cooking tasty & healthy  rice dishes and learn how to make Jerk-spiced chicken with coconut rice. 

A quick marinade turns these chicken skewers into a great-tasting chicken supper

Easy
Serves 2
Ready in 25 minutes

Ingredients

6 skinless chicken thigh fillets, cut into chunks
1 red pepper , cut into chunks
1 tbsp Jamaican jerk sauce
100g basmati rice
180ml tin half-fat coconut milk
a handful frozen peas , defrosted
a small bunch coriander
2 spring onions , finely chopped

Method

1. Toss the chicken and peppers in the jerk paste and leave to marinate for 10 minutes.

2. Put the rice, coconut milk and 75ml water in a pan and season. Bring to a simmer then put on a lid and cook gently until all the liquid has been absorbed and the rice is cooked, adding the peas for the last 3 minutes of cooking. Stir through half the coriander and the spring onions.

3. Thread the chicken and peppers onto 4 skewers. Grill for 8-10 minutes, turning until cooked through. Serve with the coconut rice, then sprinkle over a little coriander.

Nutrition per serving

507 kcalories, protein 43.8g, carbohydrate 51.7g, fat 15.7 g, saturated fat 10g, fibre 2g, salt 0.83 g

Recipe from olive magazine, November 2008.

Cajun-style chicken with Mexican rice - Coconut chicken with lemon rice recipe - Italian rice with chicken recipe

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Broad bean, yogurt & mint soup recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Broad bean, yogurt & mint soup Recipe. Enjoy cooking tasty & healthy  rice dishes and learn how to make Broad bean, yogurt & mint soup.  

Delectable smooth soup, high in fibre and folic acid.

Easy
Serves 4
Cook time 45 - 1 hr
Freezable
Super healthy

Ingredients

1 onion , chopped
1 stick of celery , thinly sliced
25g butter
2 tbsp risotto or pudding rice
1 generous sprig of summer savory or thyme
350g shelled broad beans (about 1.3kg/3lb before podding)
1l chicken or vegetable stock , plus about 100ml/3½oz more of needed
100g shelled peas (about 350g/12oz before podding)

TO SERVE

7 tbsp Greek yogurt yogurt , plus extra
7 tbsp fresh chopped mint leaves

Method

1. Fry the onion and celery gently in the butter in a covered saucepan over a low heat for about 10 minutes until very tender. Tip in the rice, add the savory or thyme and cook for another minute, uncovered. Now add the broad beans, pour in 1 litre/13⁄4 pints stock and season with salt and pepper. Bring to the boil, simmer for about 5 minutes, then tip in the peas and cook for a further 5 minutes, by which time the rice will be tender.

2. Remove the herb sprig and purée the soup in batches in a blender or food processor, then return to the rinsed-out pan. (If you've got a hand blender, use it in the pan.)

3. Shortly before serving, reheat the soup thoroughly and add more stock if the consistency is too thick for your liking. Take the pan off the heat and stir in 1 tbsp of the yogurt and the chopped mint. Continue to stir in the yogurt, 1 tbsp at a time, until it's all incorporated. Taste for seasoning, then serve in warmed bowls with an extra spoonful of yogurt stirred into each and a grinding of black pepper on top.

Nutrition per serving

194 kcalories, protein 11g, carbohydrate 19g, fat 9 g, saturated fat 5g, fibre 7g, salt 1.01 g

Recipe from Good Food magazine, June 2003. 

Pea, asparagus and rice soup with Romano sticks - Chicken and Rice Casserole

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Rice pudding with raisin & cinnamon syrup recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice pudding with raisin & cinnamon syrup Recipe. Enjoy cooking tasty & easy  rice dishes and learn how to make Rice pudding with raisin & cinnamon syrup. 
 

Known as Arroz con Leche in Mexico, this is perfect served in small glasses

Moderately easy
Serves 8
Preparation time 10 mins
Cook time 40 mins
Low-fat

Ingredients

200g pudding rice
zest 1 lemon
zest 1 orange
1l whole milk
100g caster sugar
85g raisins or sultanas
1 cinnamon stick
100g light brown muscovado sugar
3 tbsp double cream

Method

1. Put the rice in a large pan with 500ml water and the lemon and orange zest. Bring to the boil, cover, lower the heat, then cook for about 15 mins until all the water has been absorbed. Uncover, stir in the milk and sugar, then simmer for 20-25 mins, stirring often, until the rice is tender and sauce thickened. Cool, then leave at room temperature.

2. Put the raisins into a small pan with the cinnamon, muscovado and 100ml water. Gently heat until the sugar has melted, then bubble for a min until syrupy. Stir in the cream, then cool in the pan.

3. Dish up at the last minute - stir a little milk through the rice mixture if it has become 'solid' after sitting for a while. To serve, divide the rice pudding between 8 glasses or small bowls and top with a spoonful of the syrupy raisins.

Nutrition per serving
317 kcalories, protein 7g, carbohydrate 58g, fat 8 g, saturated fat 5g, fibre 0g, sugar 39g, salt 0.17 g

Recipe from Good Food magazine, July 2009. 

Coconut rice pudding with lime fuyu recipe - Caramelized Rice Pudding with Pears and Raisins Recipe - Baked rice pudding

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A nice rice pudding recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try A nice rice pudding Recipe. Enjoy cooking tasty & healthy  rice dishes and learn how to make A nice rice pudding. 

Try this recipe for a low-fat rice pudding, which doesn't skimp on creaminess

Easy

Serves 4
Easily doubled
Preparation time 5 mins
Cook time 2 hrs
Low-fat

Ingredients

100g pudding rice
50g sugar
700ml semi-skimmed milk
pinch grated nutmeg
1 bay leaf , or strip lemon zest

Method

1. Heat oven to 150C/fan 130C/gas 2. Wash the rice and drain well. Butter an 850ml heatproof baking dish, then tip in the rice and sugar and stir through the milk. Sprinkle the nutmeg over and top with the bay leaf or lemon zest. Cook for 2 hrs or until the pudding wobbles ever so slightly when shaken.

Nutrition per serving (using semi-skimmed milk)
214 kcalories, protein 8g, carbohydrate 40g, fat 3 g, saturated fat 2g, fibre 0g, sugar 21g, salt 0.19 g

Recipe from Good Food magazine, March 2006.

Chocolate Rice Pudding Recipe - Baked Rice Pudding Recipe - Sweet black rice pudding recipe

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Apricot & orange rice pudding recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Apricot & orange rice pudding Recipe. Enjoy cooking tasty rice dishes and learn how to make Apricot & orange rice pudding.    
 
Rice pudding with a fruity zing - made in the microwave

Serves 4
Preparation time 5 mins
Cook time 12 mins
Low-fat, Super healthy

Ingredients
200g pudding rice
600ml skimmed milk
big pinch ground nutmeg
1 tbsp clear honey , plus extra to serve
140g ready-to-eat dried apricots , roughly chopped
zest and juice 1 orange
4 tbsp reduced-fat fromage frais
handful toasted sliced almonds

Method
1. Put the rice, milk and nutmeg into a large microwaveable bowl. Cover with cling film, pierce it, then cook on High for 5 mins. Stir and leave to stand for 1 min, then return to the microwave for a further 5-6 mins or until the rice is cooked and all the milk absorbed. Remove from the microwave and stand for a further 2 mins.

2. Put the honey, apricots and orange juice into another microwaveable bowl and cook on High for 1 min until the apricots have plumped up. Stir the syrupy apricots, fromage frais and a pinch of orange zest into the rice. Serve straight away in bowls, topped with a sprinkling of almonds, a little more orange zest and a drizzle of honey to taste.

Try

Making it extra crunchy
Stir through 1 tbsp each toasted sesame seeds, pine nuts and pumpkin seeds at the end of cooking to make it extra crunchy.

Making it full of fibre
Add an extra 50g chopped prunes, dates, dried figs or cranberries along with the dried apricots.

Nutrition Per serving
325 kcalories, protein 13g, carbohydrate 62g, fat 4 g, saturated fat 0.4g, fibre 3g, sugar 24g, salt 0.2 g

Recipe from Good Food magazine, February 2006. 

Chocolate Rice Pudding Recipe - Sweet black rice pudding recipe - Coconut rice pudding with lime fuyu recipe

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Flank Steak with Spanish Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Flank Steak with Spanish Recipe. Enjoy cooking tasty rice dishes and learn how to make Flank Steak with Spanish.    

This homemade Spanish rice recipe is made easy with Mexican-style stewed tomatoes and a little hot sauce. It's served with broiled flank steak that has been seasoned with a chili powder, cumin, and cinnamon rub. This recipe takes little time to prepare and is full of flavor.

Ingredients
1 14-1/2-ounce can Mexican-style stewed tomatoes
1-3/4 cups water
Several dashes bottled hot pepper sauce
1-1/4 cups long grain rice
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
Dash ground cinnamon
1 to 1-1/4 pounds beef flank steak
Snipped fresh cilantro or parsley (optional)

Directions
1. In a 2-quart saucepan combine the stewed tomatoes, water, and hot pepper sauce. Bring to boiling. Stir in rice; return to boiling then reduce heat. Cover and simmer for 20 minutes. Remove from heat; let stand for 5 minutes.

2. Meanwhile, combine chili powder, salt, cumin, pepper, and cinnamon. Rub spice mixture into flank steak on all sides. Place steak on unheated rack of broiler pan. Broil steak 3 inches from the heat for 6 minutes. Turn and broil to desired doneness (allowing about 7 to 8 minutes more for medium-rare). Or, grill steak directly over medium coals for 18 to 22 minutes total for medium doneness, turning once.

3. To serve, thinly slice flank steak diagonally across the grain. Fluff rice with a fork. Serve steak slices over rice; sprinkle with cilantro or parsley, if desired. Makes 4 to 6 servings.

Recipe source BHG.com

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Simple Chicken and Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Simple Chicken and Rice Recipe. Enjoy cooking tasty rice dishes and learn how to make Simple Chicken and Rice.   

The chicken in this main dish recipe is lightly coated with a spiced tomato-and-mushroom blend. If you are looking for a timesaving dish  to prepare, you can mix up the tomato-and-mushroom blend in advance to be used when you are ready to heat up the skillet. Enjoy it served on top of cooked rice or egg noodle pasta.

Ingredients
4 skinless, boneless chicken breast halves
1/4 cup Spiced Tomato-Mushroom Blend, (recipe below)
2 Tbsp. olive oil
1 cup long grain rice
1-1/2 cups fresh sugar snap pea pods
Fresh parsley (optional)
Lemon wedges (optional)
Spiced Tomato-Mushroom Blend
1 cup dried tomatoes (not oil-packed)
1 oz. dried mushrooms (shiitake or morel)*
1/4 cup dried minced onion
2 Tbsp. salt
1 Tbsp. dried thyme
1 Tbsp. cumin seed
2 tsp. crushed red pepper
1 tsp. garlic powder
1 tsp. ground cinnamon
1 tsp ground cumin
1 tsp. ground cardamom
1/2 tsp. ground black pepper

Directions
1. Lightly coat chicken with 1 tablespoon of the spiced blend.

2. In large skillet cook chicken in hot olive oil over medium heat for 2 minutes on each side; remove from skillet. Stir remaining spiced blend and rice into skillet; cook 1 minute. Add 2-1/2 cups water; return chicken to skillet. Bring to boiling. Reduce heat. Simmer, covered, 15 minutes.

3. Add pea pods to skillet. Cover. Cook 5 minutes more or until rice is tender. Serve with parsley and lemon wedges. Makes 4 servings.

4. Spiced Tomato-Mushroom Blend:In large bowl combine all ingredients. Place the mixture, one-fourth at a time, in blender. Cover and blend 30 seconds or until tomatoes are finely chopped. Transfer to storage container. Refrigerate; use seasoning blend within 1 month. Makes 8 (1/4-cup) portions.

5. *Test Kitchen Tip:To remove grit from dried mushrooms, place in sieve and rinse under cold running water. Drain and pat dry. Place on baking sheet. Bake at 350 degrees F for 10 minutes or until dry and crisp.

recipe source BHG.com

Chicken and Rice Casserole - Cajun-style chicken with Mexican rice - Hainanese chicken rice with warm green onion sauce

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Dirty Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Dirty Rice Recipe. Enjoy cooking tasty rice dishes and learn how to make Dirty Rice.  

Cook Time: 15 min
Level: Easy
Yield: 12 servings

Ingredients

1 pound bulk pork sausage
1 pound chicken livers, finely chopped
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
4 cups hot cooked rice
1/4 cup chopped fresh parsley leaves
Salt and freshly ground black pepper

Directions

Cook the sausage and chicken livers in a large skillet until browned. Add the vegetables and saute until soft. Gently fold in the rice and parsley. Season, to taste, with salt and pepper.

Source FoodNetwork

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Herbed Basmati Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Herbed Basmati Rice Recipe. Enjoy cooking tasty rice dishes and learn how to make Herbed Basmati Rice. 

Cook Time: 20 min
Level: Easy
Yield: 3 to 4 servings
 
Ingredients

1 cup uncooked long-grain (white) basmati rice (recommended: Texmati)
1 3/4 cups water
3/4 teaspoon kosher salt
1 tablespoon unsalted butter
2 tablespoons minced fresh curly parsley leaves
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh scallions, white and green parts
Pinch freshly ground black pepper

Directions

Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

Rice Primavera Recipe - Rice with Fish Recipe - Coconut chicken with lemon rice recipe

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Fried Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Fried Rice Recipe. Enjoy cooking tasty rice dishes and learn how to make Fried Rice.

Traditional fried rice  is actually precooked rice that is refrigerated overnight and fried the following day. This is an entirely flexible rice dish that can be prepared with precooked rice for a fast side dish, or add your choice of shrimp, chicken, tofu, egg, and/or a variety of vegetables to create a main dish.

Ingredients

2 eggs, beaten
1 teaspoon soy sauce
1 teaspoon sesame oil or vegetable oil
1 clove garlic, minced
1 tablespoon cooking oil
1 stalks celery, thinly bias-sliced (1/2 cup)
3/4 cup fresh mushrooms, sliced
1 8.8-ounce pouch cooked white rice
1 medium carrot, shredded
1/2 cup frozen peas, thawed
2 tablespoons soy sauce
2 green onions, sliced (about 1/4 cup)

Directions

1. In a small bowl combine eggs and 1 teaspoon soy sauce. Set aside.

2. Pour 1 teaspoon sesame oil into a wok or large skillet. Preheat over medium heat. Add garlic and egg mixture and stir gently to scramble. When set, remove egg mixture from the wok. Cut up any large pieces of egg mixture. Remove wok from heat.

3. Pour 1 tablespoon cooking oil into the wok or skillet. (Add more oil as necessary during cooking.) Return to medium-high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms, stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.

4. Add cooked rice, carrot, and peas. Sprinkle with 2 tablespoons soy sauce. Cook and stir for 4 to 6 minutes or until heated through. Add cooked egg mixture and green onions; cook and stir about 1 minute more or until heated through.

5. Makes 6 side dish servings

6. Shrimp Fried Rice: Add 12 ounces peeled and deveined fully cooked shrimp when adding the rice. Makes 4 main dish servings. Per serving for shrimp and tofu viariations: 286 cal., 10 g total fat (2 g sat. fat), 272 mg chol., 818 mg sodium, 26 g carbo., 3 g fiber, 26 g pro. Daily Values: 51% vit. A, 15% vit. C, 7% calcium, 22% iron Exchanges: 1/2 Veg., 1 1/2 Starch, 3 Very Lean Meat, 1 1/2 Fat

7. Tofu Fried Rice: Add 8 ounces extra firm tofu, cut into 3/4-inch cubes when adding the rice. Makes 4 main dish servings.

recipe source BHG.com

Salami and broccoli fried rice recipe - Healthy fried rice - Special fried rice recipe

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Rice Primavera Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice Primavera Recipe. Enjoy cooking tasty rice dishes and learn how to make Rice Primavera.

Unlike the processed rices we grew up with, Asian  varieties such as jasmine and basmati have not been polished and sprayed with vitamins. And one of a cook's many pleasures in the kitchen has to be inhaling the scent of raw jasmine rice; toasty and fragrant, it stimulates the appetite. Lemon peel and juice add tartness to the delicate flavor of the rice in this recipe. You can find jasmine rice  and basil oil in larger grocery, health food and gourmet stores, as well as in Asian and Indian markets. Jasmine rice is much more budget-friendly if purchased at an Asian specialty store, as it costs about $1 a pound when you buy it in bulk.

Ingredients

1-2/3 cups water
1 cup jasmine rice
3 cups assorted fresh vegetables (such as sugar snap pea pods; asparagus, sliced into 1-inch pieces; red, green, or yellow sweet pepper, cut into 1-inch cubes; and/or cherry tomatoes, quartered)
1/4 cup finely chopped red onion
2 teaspoons cornstarch
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon coarsely ground black pepper
1 cup chicken broth
3 to 4 tablespoons shredded fresh basil or purple basil
1 tablespoon basil oil or olive oil
2 tablespoons toasted pine nuts
Purple basil blossoms (optional)

Directions

1. In a medium saucepan bring water to boiling. Stir in uncooked jasmine rice. Return to boiling; reduce heat. Simmer, covered, for 15 minutes or until liquid is absorbed and rice is tender. Meanwhile, in a large saucepan cook desired vegetables (except cherry tomatoes, if using) and red onion in a small amount of lightly salted boiling water, covered, for 2 to 3 minutes or until crisp-tender. Drain. Cover and keep warm.

2. In a medium saucepan stir together cornstarch, lemon peel, lemon juice, and black pepper. Stir in chicken broth. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes longer. Remove from heat. Add cooked vegetables and cherry tomatoes, if using. Toss very gently to combine.

3. Toss rice with shredded basil and oil. Divide rice among six individual serving bowls; make an indentation in center of each. Mound vegetable mixture into centers. Sprinkle with pine nuts. Garnish with purple basil blossoms, if desired. Serve immediately. Makes 6 side-dish servings.

recipe source BHG.com

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Grilled Pineapple with Coconut Black Sticky Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Grilled Pineapple with Coconut Black Sticky Rice Recipe. Enjoy cooking tasty rice dishes and learn how to make Grilled Pineapple with Coconut Black Sticky Rice.

A take on the classic Southeast Asian dessert of fresh mango with coconut white sticky rice, this version has grilled pineapple served over cardamom-infused coconut black sticky rice. The consistency should be that of a loose rice pudding, though black sticky rice is always chewy. For an equally delicious dessert, use grilled banana or mango instead of pineapple.

Ingredients

1 1/2 cups water
1 cup black sticky rice (see Note)
1 14-ounce can lite coconut milk
1/2 teaspoon ground cardamom
3 tablespoons finely chopped palm sugar (see Note) or packed brown sugar
1/2 teaspoon salt
1 small ripe pineapple, peeled, cored and cut into 1/2-inch-thick slices

Directions

1. Combine water and rice in a medium saucepan. Bring to a boil, reduce heat to maintain a gentle simmer, cover and cook until the rice has absorbed all the water, about 20 minutes. The rice should be cooked yet still somewhat firm.

2. Bring the coconut milk to a boil in another medium saucepan. Reduce heat to medium-low, add cardamom, sugar and salt. Stir until the sugar and salt are dissolved. Set aside 3/4 cup of the seasoned coconut milk. Add the rice to the pan with the remaining seasoned coconut milk, return to a gentle simmer, cover and cook until the rice softens and absorbs almost all the liquid, about 15 minutes.

3. Meanwhile, preheat grill to high. Oil the grill rack (see Tip). Grill the pineapple slices until slightly charred and softened, 1 to 2 minutes per side. Transfer to a cutting board; let stand until cool enough to handle. Chop the pineapple.

4. Serve rice and pineapple with the reserved coconut milk drizzled on top. Serve hot or at room temperature. Variation: White sticky rice can be substituted for the black sticky rice, but the cooking time in Step 1 will be 12 to 15 minutes and, in Step 2, 10 to 15 minutes. Check the rice while it's cooking to prevent scorching.

5. Notes: Black sticky rice, often called Forbidden rice, has a sweet, nutty taste, is high in fiber and is a good vegetarian source of iron. When cooked the brown-black rice turns a shade of purple-black. It may also be labeled "black glutinous rice" or "black sweet rice." Sushi rice, brown rice or regular white rice cannot be substituted for black sticky rice. PALM SUGAR, an unrefined sweetener similar in flavor to brown sugar, is used in sweet and savory Asian dishes. Commonly available in pod-like cakes, but is also sold in paste form at Asian markets. Store as you would other sugar. Tip: How to oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack.


Recipe Nutrition
Per serving: 233 calories; 6 g fat (3 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 44 g carbohydrates; 5 g protein; 3 g fiber; 213 mg sodium; 112 mg potassium Nutrition Bonus: Vitamin C (60% daily value).

recipe source eatingwell

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Save and share Grilled Pineapple with Coconut Black Sticky Rice Recipe

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