Fluffy tomato rice recipe

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

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

INGREDIENTS

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

METHOD

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).

Tips

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.

Crispy Rice Recipe

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

Ingredients

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

Directions

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.

Curried Rice Pilaf Recipe

Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Total:25 minPrep: 10 min Cook: 15 min
Yield: 4 servings
Level: Easy

Directions

Saute 1 chopped onion, 2 smashed garlic cloves, 1 cinnamon stick, a strip of lemon zest, 1/2 teaspoon curry powder and a pinch of turmeric in a saucepan with butter and olive oil until lightly browned. Add 1 cup basmati rice and stir until toasted. Add 1 1/3 cups water, season with salt and bring to a boil, then cover and simmer 15 minutes. Let sit 5 minutes, then fluff with a fork and add a splash of lemon juice and some cilantro and cashews.

Photograph by Antonis Achilleos

Recipe courtesy of Food Network Magazine

Chickpea Curry with Rice Recipe

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

Ingredients

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.

Directions

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

Kheer (Indian Rice Pudding) Recipe

Kheer (Indian Rice Pudding)

Total Time 35mins
Prep 5 mins
Cook 30 mins

Servings 4-6

My sisters recipe. The rose water and coconut give it such a delicate flavor, the perfect palate cleanser for a spicy Indian meal! For Zaar World Tour 8

Ingredients

2 cups coconut milk
2 cups milk
3 tablespoons sugar
1⁄2 cup basmati rice
1⁄4 cup raisins
1⁄2 teaspoon ground cardamom
1⁄2-1 teaspoon rose water
1⁄4 cup sliced almonds, toasted
1⁄4 cup chopped pistachios

Directions

1. In a large saucepan bring milks and sugar to a boil. Add rice and lower heat to a simmer. Cook and stir often until the rice is tender and mixture thickens, about 20-30 minutes.
2. Stir in the raisins, cardamom and rose water. Put in serving bowls and garnish with almonds and pistachios.

Source: food.com

Lime & Coconut Rice Recipe

Lime & Coconut Rice

Yield: 10 servings

Ingredients 

600.00    g    Basmati rice
100.00    g    Knorr Coconut Milk Powder
20.00    ml    Knorr Lime Seasoning Powder
40.00    g    Coriander, fresh
1.20    l    Water

Preparation

1. Place the rice with water in a steamer, add pinch of salt
2. After the rice has been cooked mix through the coriander, Knorr Lime Seasoning Powder and Knorr Coconut Milk Powder

Coconut and Almond Rice

Yield: 10 servings

Ingredients

600.00 g Basmati rice
250.00 g Knorr Coconut Milk Powder
40.00 g Peas
100.00 g Almonds, roasted
1.20 l Water

Preparation

1. Place the rice with water in a steamer, add pinch of salt
2. After the rice has been cooked mix through the almonds, peas and Knorr Coconut Milk Powder

Black pepper rice recipe

Black pepper rice

Add some spice to your life with this tasty rice side dish.

To prep 0:20
To cook 0:24
Ingredients 11
Difficulty EASY
Servings 6

Ingredients

60g ghee
1 brown onion, finely chopped
1 long green chilli, seeded, finely chopped
12 fresh curry leaves
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
3 green cardamom pods, bruised
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
2 cups (400g) SunRice Basmati Rice
2 1/2 cups (625ml) water

Method

Step 1
Heat ghee in a large saucepan over medium heat. Add onion. Cook for 8-10 minutes or until golden brown. Add chilli, curry leaves, mustard, cumin, cardamom, pepper and salt. Cook, stirring, for 1 minute or until aromatic. Add rice. Cook, stirring, for 1 minute or until rice is coated. Add water. Bring to the boil. Reduce heat to low. Cook, covered, for 12 minutes or until liquid is absorbed.

Step 2
Set aside, covered, for 10 minutes to cool slightly. Use a fork to separate grains. Serve immediately.

Nutrition

Energy 1389kJ
Fat saturated 7.00g
Fat Total 11.00g
Carbohydrate sugars 1.00g
Carbohydrate Total 53.00g
Dietary Fibre g
Protein 5.00g
Cholesterol 0 mg
Sodium 388.09mg

Notebook: - May 2007 , Page 143
Recipe by Sarah Hobbs

Photography by Ben Dearnley

Jeera chicken and rice recipe

Jeera means cumin, and in this dish the chicken and the rice are cooked separately, each flavoured with cumin seeds.

Serves 4
Preparation 20min
Cooking 45min
Skill level Easy

By
Rajwant Kaur Sandhu

Ingredients

2 garlic cloves, crushed
2 tsp finely chopped ginger
1 tbsp Greek-style yoghurt
2 tsp lemon juice
750 g chicken thigh fillets, trimmed, cut into thirds widthwise
2½ tbsp vegetable oil
1 tsp cumin seeds
2 onions, thinly sliced
1 tsp garam masala
coriander leaves, to serve

Jeera rice

300 g basmati rice
2 tbsp vegetable oil
1 onion, thinly sliced
½ tsp cumin seeds

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time 2 hours

Place garlic, ginger, yoghurt and lemon juice in a bowl and mix to combine. Add chicken and mix to coat. Cover with plastic wrap and refrigerate for 2 hours.

Meanwhile, to make jeera rice, place rice in a bowl, cover with 600 ml water. Set aside for 30 minutes to soak. Drain. Heat 2 tablespoons of oil in a large saucepan over medium-high heat. Add onion and cumin seeds and cook, stirring occasionally, for 10 minutes or until onion is golden. Add drained rice and stir to combine. Add 375 ml (1½ cups) boiling water, cover pan and boil for 5 minutes; do not remove lid. Remove from heat and stand, without removing lid, for 10 minutes or until rice is tender.

Heat vegetable oil in a wok or large frying pan over medium heat. Add cumin seeds and sliced onions and cook, stirring occasionally, for 10 minutes or until golden.

Add chicken, season with salt and pepper and cook for 4 minutes on each side or until chicken is just golden. Add garam masala, cover with a lid, and cook for a further 10 minutes or until chicken is cooked through. Serve chicken with jeera rice, scattered with coriander.

Photography Brett Stevens. Food preparation Leanne Kitchen. Styling Vanessa Austin.

As seen in Feast magazine, September 2014, Issue 35.

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Seared chicken with rice recipe

The Rice Recipes Kitchen invites you to try Seared chicken with rice recipe. Get easy-to-follow rice recipes and learn how to make Seared chicken with rice.  

Serves 4
20 mins to prepare and 50 mins to cook
585 calories / serving

Ingredients

50ml olive oil
4 large skinless chicken breasts
juice of 2 oranges
pared zest of 1 orange
100ml light soy sauce
200ml basmati rice, rinsed in several changes of cold water, then drained
400ml boiling water
a few saffron strands
pepper

Start by cooking the rice; place the rice and boiling water in a large, heavy-based saucepan. Bring to the boil over a moderate heat, then cover with a lid and reduce to a simmer. Simmer for 12-15 minutes, then remove from the heat and reserve to one side, making sure you keep the lid on.

Heat the olive oil in a large frying pan over a moderate heat until hot. Season the chicken breasts, then sear until golden in colour all over. Reduce the heat and continue to cook the chicken breasts, turning occasionally, for 10 minutes.

Add the orange juice, pared zest of 1 orange and the saffron strands to the pan and allow the juice to reduce by three-quarters. Cook for another 5 minutes until the chicken breasts are cooked and you have a syrup-like sauce.

Fluff the rice with a fork and reheat if necessary. Spoon into a serving dishes and pour over the soy sauce. Sit the chicken breasts on top, spooning the sauce on top of them. Serve immediately.
 
From Tesco Realfood  

More Rice Recipes: 

Italian chicken with courgette rice 
Italian rice pie
Italian rice pudding cake recipe  
Italian rice with chicken recipe
Italian Rice Recipe
Stuffed Peppers with Beef, Rice, Spinach and Cheese

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Jeweled Brown Basmati Rice and Quinoa (Morassa Polo) Recipe

Photo: Jeweled Brown Basmati Rice and Quinoa (Morassa Polo) Recipe

The Rice Recipes Kitchen invites you to try Jeweled Brown Basmati Rice and Quinoa (Morassa Polo) Recipe. Get easy-to-follow rice recipes and learn how to make Jeweled Brown Basmati Rice and Quinoa (Morassa Polo).

Serves 6 to 8

by Louisa Shafia from The New Persian Kitchen

This dish gets its name from the gemlike red barberries and green pistachios that sparkle on its surface. It's a regal dish that's typically reserved for special occasions. Although there are quite a few ingredients, this is an easy dish to make. You simply sauté the dried fruit and nuts with oil and spices, and toss them with the cooked grains.
1 cup brown basmati rice, soaked in cold water for 1 hour
1-1/2 cups quinoa, soaked in cold water for 1 hour
5 Tbs. grapeseed oil
Sea salt
4 cups water, boiling
2 Tbs. butter or unrefined coconut oil, at room temperature
1 large yellow onion, minced
1/2 cup barberries, soaked in warm water for 1/2 hour and drained
1 cup minced dried apricots
1 Tbs. dried rose petals or dried whole rosebuds pulled apart and stems removed, plus extra for garnish
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1 tsp. ground cardamom
1/2 cup pistachios, lightly toasted and coarsely chopped
1/2 cup slivered blanched almonds, lightly toasted
1/2 tsp. saffron, ground and steeped in 1 Tbs. hot water for a few minutes
Pomegranate seeds, for garnish (optional)

Drain the rice and quinoa and rinse under cold water.

Heat a medium stockpot over low heat and add the rice and quinoa, 2 Tbs. of the oil, and a pinch of salt. Sauté the grains, stirring often to prevent sticking for about 5 minutes until dry and fragrant. Add the boiling water and return to a boil; turn down the heat to very low and cook, covered, for 40 minutes. Turn off the heat and let the grains rest for 10 minutes, then toss in the butter and fluff with a fork.

While the grains cook, heat a large skillet over medium heat and sauté the onion in the remaining 3 Tbs. oil for about 15 minutes, until lightly browned. Add the barberries, apricots, rose petals, cumin, cinnamon, and cardamom. Cook for about 5 minutes, until heated through. Reserve half of the pistachios and almonds for garnish, and add the rest of the nuts to the skillet. Season with salt, and remove from the heat.

In a large bowl, toss the fruit and nuts with the grains and drizzle in the saffron and its steeping liquid. Season with salt. Garnish with the remaining nuts, a few rose petals, and the pomegranate seeds.
 
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Slow-Cooker Coconut Brown Rice Pudding Recipe
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American rice pudding
Blueberry and apricot rice pudding 
Creamy rice pudding with spicy pears
Honey Rice Pudding
 
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Adam Bennett's Asha's egg curry with basmati rice recipe

Photo: Adam Bennett's Asha's egg curry with basmati rice recipe

The Rice Recipes Kitchen invites you to try Adam Bennett's Asha's egg curry with basmati rice Recipe. Get easy-to-follow rice recipes and learn how to make Adam Bennett's Asha's egg curry with basmati rice.

Paired with fragrant basmati rice, Adam Bennett’s egg curry is a delicious dish ideal for weekend lunch for all the family.

Takes 15mins to prepare and 35mins to cook
serves 4

Ingredients

350g (12oz) Charlotte potatoes
4 eggs
2 pinches turmeric
140g (4½oz) basmati rice
½ garlic clove, chopped
1 onion, peeled and chopped into a 1cm dice
1tsp ginger, grated
1 green chilli, chopped
1 bay leaf
½tsp garam masala
1 handful coriander
1 lemon, cut into wedges
75ml (3fl oz) vegetable oil
2 pinches salt
1 pinch sugar

Method

Into a pot of cold, lightly salted water, bring the potatoes to boil for approximately 10-12 minutes until tender.

Drain and set aside to cool. Ask your helper to remove the skins and help them slice it into cubes of approximately 2cm.    

Lower the eggs into a pot of boiling water and cook for 8 minutes so that they are just hard boiled. Cool under running water, and ask your helper to peel the eggs.

Prick each egg 3 or 4 times into the egg white with a fork - this helps them to absorb the flavour of the curry. Sprinkle the eggs and the potatoes with a sprinkle of turmeric powder.

Wash the rice and add into a large pan. Cover and bring to boil with double its volume of water. Stir occasionally.

Reduce to a low heat and cover. Leave to cook gently for approximately 12 minutes then remove and set aside.

Over a medium heat, add the vegetable oil into a saucepan. Once hot, carefully fry the eggs until slightly crispy.

Remove and reserve into a bowl. Add the garlic to the same pan and fry lightly followed by the onions seasoned with a pinch of salt. Continue to cook for 5 minutes until soft.

Add the potatoes and continue cooking until all ingredients are golden brown in colour. Add the ginger and the chilli. Cook for a further 4-5 minutes.

Return the eggs to the pan adding a pinch of turmeric, bay leaf, garam masala, a pinch of sugar with salt (if needed), and enough hot water to just cover the potatoes.

Simmer for 8-10 minutes. The eggs should warm through and the sauce will come together but still remain fairly light.

Divide the curry into bowls and finish with the chopped coriander. Serve with the basmati rice and wedges of lemon.

A recipe from the Great British Chefs vegetarian and main meals collection

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Asparagus Risotto with Chervil recipe
Asian-Style Rice Recipe
Leftover Chinese egg fried rice recipe
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Mexican Rice with Chicken Recipe
Chicken and Rice Casserole Recipe

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Teriyaki chicken meatballs with rice & greens recipe

Photo: Teriyaki chicken meatballs with rice & greens recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Teriyaki chicken meatballs with rice & greens recipe Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Teriyaki chicken meatballs with rice & greens recipe.

Try a family supper with a difference with these chicken patties served in a sweet Japanese sauce and basmati  

Easy
Serves 4
Prep 15 mins
Cook 10 mins
Low-fat  

Ingredients  

2 shallots
1 carrot , cut into chunks
500g boneless, skinless chicken breasts or thighs, cut into chunks
zest and juice 1 lemon
a little oil
200g basmati rice
200g spring greens , chopped
100ml mirin
3 tbsp soy sauce
3 tbsp caster sugar  

Method  

Heat oven to 200C/180C fan/gas 6. Pulse the shallots and carrot in a food processor until finely chopped. Add the chicken, lemon zest and some seasoning, and pulse again until mixed. Using oiled hands, shape into small meatballs. Put on a baking tray lined with baking parchment and bake for 10 mins until browned and cooked through.
 
Meanwhile, boil the rice following pack instructions, adding the spring greens for the final 4 mins. Drain well.
 
Add the mirin, soy, lemon juice and sugar to a saucepan. Bring to the boil, then simmer until saucy. Remove from the heat, add the meatballs to the pan and roll them around in the sauce. Divide the rice and greens between plates or bowls and spoon the meatballs over.
 
Nutrition Per Serving
481 kcalories, protein 36g, carbohydrate 70g, fat 2 g, saturated fat 1g, fibre 3g, sugar 28g, salt 2.3 g
 
Recipe from Good Food magazine, January 2013.  

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Creamy vanilla rice pudding with apricot jam
American rice pudding
Blueberry and apricot rice pudding   
Creamy rice pudding with spicy pears   
Honey Rice Pudding   
White chocolate rice pudding with compote 

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Mackerel with basmati rice recipe

Photo: Mackerel with basmati rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mackerel with basmati rice Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Mackerel with basmati rice.

Takes: 20 mins to prepare and 30 mins to cook
Serves: 4

Ingredients

8 mackerel fillets
2 green peppers, chopped
1 onion, chopped
2 cloves garlic, chopped
50g pitted green olives, sliced
100ml olive oil
200g basmati rice, cooked as per package instructions
basil leaves, to garnish
juice of ½ a lemon

Heat 50ml of the olive oil in a large frying pan over a medium heat and saute the onions and garlic for 5 minutes until they start to soften.

Add the peppers and continue to saute for a further 8-10 minutes until the peppers are soft. Stir in the cooked rice and green olives and season well with salt, pepper and lemon juice. Make sure the rice is warmed through and keep it warm to one side.

Heat the rest of the olive oil in a large frying pan over a medium heat. Season the mackerel fillets and pan fry for 10-12 minutes, skin side down to begin with and turning halfway through. Arrange the warm rice in bowls and place the mackerel fillets on top.

Garnish with basil leaves and serve immediately.

*This recipe is very indulgent, so it shouldn't be eaten too often. But it's perfect for those special occasions.

TESCO Realfood

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Smoked salmon & lemon risotto
Mushroom risotto
Soy sauce chicken
Kids' vegetable curry
Slow cooker Chinese pork braised with ginger, soy and sweet rice wine
Wild rice, pea, red and yellow tomato and orange salad

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Rice pudding with sultanas recipe

Photo: Rice pudding with sultanas recipe
Photography by Ian Wallace

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice pudding with sultanas Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Rice pudding with sultanas.

Discover bursts of sweetness from chewy sultanas in this sticky Indian rice pudding.

Ingredients

1.5L (6 cups) milk
200g (1 cup) basmati rice
100g (1/2 cup) caster sugar
6 cardamom pods, crushed
1 cinnamon stick
4 tbs sultanas
20g butter
25g (1/4 cup) flaked almonds

Method

Place the milk in a large saucepan and bring to the boil. Add the rice, sugar, cardamom and cinnamon. Reduce heat to medium and cook, stirring, for 30 minutes or until the rice is soft.

Stir in half the sultanas. Set aside for 10 minutes to cool slightly.

Heat the butter in a frying pan over medium heat. Add the almonds and remaining sultanas. Cook, stirring, for 1-2 minutes or until lightly toasted.

Divide the rice pudding among serving dishes. Top with almonds and sultanas.

Nutrition

Energy 1800kJ
Fat saturated 8.50g
Fat Total 15.00g
Carbohydrate sugars -
Carbohydrate Total 63.00g
Dietary Fibre 1.00g
Protein 13.00g
Cholesterol -
Sodium -

Australian Good Taste - June 2011 , Page 97
Recipe by Michelle Noerianto

More Rice Recipes:                

Blueberry and apricot rice pudding 
Chinese-style Rice Soup with Chicken and Ginger
Egg fried rice  
Egg fried rice with ham  
Spicy prawn fried rice  
Fragrant Fried Rice Pilaf   

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Caribbean Rice and Peas recipe

Photo: Caribbean Rice and Peas recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Caribbean Rice and Peas Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Caribbean Rice and Peas. 


This tangy Caribbean Rice and Peas recipe is a flavorful change from the typical rice and peas.

Yield: Makes 8 to 10 servings

Ingredients

1 small onion, finely chopped
2 garlic cloves, pressed
1 tablespoon olive oil
2 cups basmati rice
2 1/2 cups water
1 (10-ounce) can chicken broth
1/2 cup unsweetened coconut milk
1 (15-ounce) can pigeon peas, rinsed and drained*
1 tablespoon chopped fresh parsley
2 teaspoons grated lemon rind
1 teaspoon salt
Garnish: fresh parsley sprigs

Preparation

Sauté onion and garlic in hot oil in Dutch oven over medium-high heat 1 to 2 minutes or until translucent. Add rice and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed and rice is tender. Stir in peas, parsley, lemon rind, and salt. Garnish, if desired.

* 1 (15-ounce) can field peas may be substituted.

Southern Living
NOVEMBER 2002
 
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Chorizo pilaf recipe

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The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chorizo pilaf Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Chorizo pilaf. 

Falling somewhere between a paella and a risotto, this slow-cooked basmati rice pot has deep paprika flavours

Easy
Serves 4
Prep 10 mins
Cook 40 mins

Ingredients

1 tbsp olive oil
1 large onion , thinly sliced
250g baby cooking chorizo , sliced
4 garlic cloves , crushed
1 tsp smoked paprika
400g can chopped tomatoes
250g basmati rice
600ml stock
1 lemon , zest peeled off in thick strips, plus wedges to serve
2 fresh bay leaves
small bunch parsley , chopped

Method

Heat the oil in a large pan with a lid. Add the onion and cook for 5-8 mins until soft and golden. Push to the side of the pan and add the chorizo. Cook until lightly browned and some of the oils are released into the pan.
Add the garlic and paprika, then the tomatoes. Bubble over a medium heat for 5 mins, then add the rice, stock, lemon zest and bay leaves. Stir everything together well and bring to the boil. Put the lid on and cook over a very low heat for 12 mins.
Turn off the heat and leave to sit and steam for 10-15 mins. Stir through the parsley and serve with lemon wedges for squeezing over.

Nutrition per serving

488 kcalories, protein 19g, carbohydrate 58g, fat 18 g, saturated fat 6g, fibre 3g, sugar 9g, salt 1.4 g

Recipe from Good Food magazine, June 2012.

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Indian pilaf with eggs recipe

Photo: Indian pilaf with eggs recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Indian pilaf with eggs Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Indian pilaf with eggs. 

Preparation Time
10 minutes

Cooking Time
35 minutes 

Ingredients (serves 4)

40g butter
2 brown onions, halved, finely chopped
4 garlic cloves, crushed
1 tbs finely grated fresh ginger
2 long fresh green chillies, halved, deseeded, finely chopped
200g (1 cup) basmati rice
1/2 tsp saffron threads
4 ripe tomatoes, finely chopped
375ml (1 1/2 cups) chicken stock
1/2 cup coarsely chopped fresh coriander
Salt & freshly ground black pepper
4 eggs
Fresh coriander leaves, to serve

Method

Melt the butter in a large deep frying pan over medium-high heat. Add the onion, garlic, ginger and chilli and cook, stirring occasionally, for 8-10 minutes or until onion is golden.

Add rice and saffron and cook, stirring, for 2 minutes or until rice is well coated in onion mixture. Add tomato and stock. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until rice is just tender. Stir in the coriander. Taste and season with salt and pepper.

Use the back of a spoon to make 4 evenly spaced hollows in rice mixture. Crack an egg into each hollow and cook, uncovered, for 3-4 minutes or until eggs are just set or until cooked to your liking.

Divide the pilaf and eggs among serving plates. Sprinkle with coriander and serve immediately.

Source
Australian Good Taste - April 2006, Page 19
Recipe by Sarah Hobbs 

More Rice Recipes:

Spiced wild rice pilaf
Wild rice and pecan salad
Curried lamb with rice pilaf
Artichoke and saffron risotto
Smoked salmon & lemon risotto
Mushroom risotto

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Almond, pea and coriander pilaf with chicken recipe

Photo: Almond, pea and coriander pilaf with chicken recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Almond, pea and coriander pilaf with chicken Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Almond, pea and coriander pilaf with chicken.
 
Fresh and juicy peas are ideal for a side dish, but are just as comfortable as the star ingredient in this aromatic chicken pilaf.

Preparation Time
10 minutes

Cooking Time
25 minutes

Ingredients (serves 4)

2 tbs olive oil
6 (about 800g) chicken thigh fillets, cut into 3cm pieces
1 brown onion, finely chopped
1 tbs finely grated ginger
1 fresh long green chilli, seeded, finely chopped
2 tsp ground coriander
1 tsp cumin seeds
8 curry leaves
1 1/2 cups (300g) basmati rice
2 3/4 cups (685ml) chicken stock
1 1/2 cups (230g) peas
1/2 cup (65g) toasted slivered almonds
Coriander and mint sprigs, to serve

Method

Heat half the oil in a large saucepan over high heat. Add half the chicken and cook, turning occasionally, for 2-3 minutes or until golden brown. Transfer to a bowl. Repeat with remaining chicken.

Heat remaining oil in the pan over medium heat. Add onion, ginger and chilli and cook, stirring, for 5 minutes or until onion softens. Add ground coriander, cumin and curry leaves and cook, stirring, for 1 minute or until aromatic. Add rice and chicken and stir to combine. Add chicken stock; bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until liquid is absorbed and rice is tender. Remove from heat; sprinkle with peas. Cover and set aside for 10 minutes.

Add the almonds to the rice and use a fork to fluff the rice and stir the peas and almonds through.

Spoon among serving bowls. Top with coriander and mint. Serve immediately.

Source
Notebook: - March 2010, Page 161
Recipe by Sarah Hobbs
 
More Rice Recipes:   

Chicken pilaf with mussels and saffron rice 
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Save and share Almond, pea and coriander pilaf with chicken recipe

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Indian rice salad with currants and almonds recipe

Photo: Indian rice salad with currants and almonds recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Indian rice salad with currants and almonds recipe. Enjoy our collection of rice recipes and learn how to make Indian rice salad with currants and almonds. 
 
Give this classic Indian rice salad a makeover with the added flavour and texture of almonds.

Ingredients (serves 4)

3/4 cup basmati rice
100g wild rice
2/3 cup slivered almonds
2/3 cup Greek-style yoghurt
1 1/2 tablespoons lime pickle
1/3 cup currants
1 cup chopped fresh coriander leaves

Method

Cook basmati rice and wild rice separately, following packet directions. Place on a tray. Set aside to cool.

Meanwhile, heat a frying pan over medium-high heat. Cook almonds for 3 to 4 minutes or until golden. Combine yoghurt, pickle and 1 tablespoon cold water in a bowl.

Reserve 1 tablespoon each of almonds, currants and coriander. Place remaining almonds, currants and coriander, rice and yoghurt mixture in a bowl. Gently toss to combine. Serve topped with reserved almonds, currants and coriander.

Notes

Serve with grilled chicken thigh fillets or grilled beef sausages.

Source
Super Food Ideas - April 2011, Page 34
Recipe by Lucy Nunes
 
More Rice Recipes:  

Chicken and Tenderstem rice salad
Brown rice and barley salad
Baked Brown Rice
Honey Rice Pudding
Alton Brown's Baked Brown Rice
Lamb curry with Thai rice   

Save and share Indian rice salad with currants and almonds recipe

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