Lentil & rice salad with caramelised onions recipe

0:20 Prep | 0:30 Cook | 6 Servings | Capable cooks

This vegetarian Lentil & rice salad with caramelised onions is proudly brought to you by SunRice and taste.com.au.

INGREDIENTS

1 1/2 cups (300g) SunRice brown rice & lentils
1/2 cup extra-virgin olive oil
2 brown onions, thinly sliced
1 1/2 tablespoons tahini
1 1/2 tablespoons lemon juice
1 garlic clove, crushed
6 radishes, thinly sliced
1 cup coarsely chopped flat-leaf parsley, plus extra leaves to serve
2 tablespoons pine nuts, toasted

METHOD

Cook the SunRice brown rice and lentils following packet directions. Set aside to cool completely.

Meanwhile, heat 2 tablespoons oil in a large frying pan over medium high-heat. Cook the onion, stirring, for 10 minutes. Reduce heat to medium and cook, stirring for another 5 minutes or until caramelised. Set aside on a paper towel lined plate.

Whisk the remaining oil, tahini, lemon juice, garlic and 1 1/2 tablespoons water in a large bowl until combined. Season. Add the cooled rice, radish and chopped parsley and toss to combine. Arrange on a serving plate and top with onion, pine nuts and extra parsley leaves.

Rice & peas with jerk roasted veg recipe

Rice & peas with jerk roasted veg

Serves 6
Cooks In 1H 50M plus marinating

Ingredients

125 g dried red kidney beans , or 1 x 400g tin of kidney beans
2 cloves of garlic
2 spring onions
a few sprigs of thyme
½ teaspoon allspice berries
1 stick of cinamon
100 g block of coconut cream
1 scotch bonnet chilli
400 g brown rice
fat-free natural yoghurt

JERK MARINADE
 
4 spring onions
½ a bunch of fresh thyme
3 fresh bay leaves
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
6 tablespoons white wine vinegar
1 tablespoon runny honey
1 scotch bonnet chilli
4 cloves of garlic
6 tablespoon golden rum
olive oil

ROASTED VEG
 
1 acorn squash
1 gem squash
2 green peppers
250 g okra
6 spring onions
4 cloves of garlic

PICKLE
 
1 red onion
1-2 scotch bonnet chillies
8 tablespoons red wine vinegar
4 fresh bay leaves
1 heaped teaspoon sugar

Method

1. If using dried beans, soak them overnight.
2. To make the jerk marinade, trim and roughly chop the spring onions, and pick the thyme leaves, then blitz all the ingredients in a blender with a splash of oil until you have a lovely smooth sauce – loosen with a splash more oil, if needed.
3. For the roasted veg, quarter and deseed the squashes and peppers, slice the okra in half diagonally and trim the spring onions. Toss in the marinade, with the unpeeled garlic, then leave to marinate for at least 2 hours.
4. Next, prepare the beans. If using soaked beans, drain, then boil them in
5. a large pan of fresh cold water with the garlic, spring onions (bash before adding), the thyme, allspice and cinnamon until soft and tender, for about 1½ hours.
6. Grate and stir in the coconut cream, then prick and add the scotch bonnet chilli, and simmer for 10 minutes. Add the rice and cook for 25 to 30 minutes, or until soft, adding extra splashes of water, if needed.
7. Alternatively, if using tinned beans, put the rice in a large pan and pour over enough water to come up 1cm above the rice. Add the garlic, spring onions bash before adding), thyme, allspice, cinnamon, and coconut cream, prick and add the chilli, then cook for 25 to 30 minutes, or until soft. Drain and stir in the beans for the last 10 minutes.
8. Preheat the oven to 180ºC/350ºF/gas 4.
9. Arrange the marinated squash on a roasting tray, reserving the marinade, and roast for 45 minutes, or until soft and golden.
10. Heat a griddle pan over a high heat and grill the marinated peppers, okra, spring onions and the garlic, until slightly charred on all sides.
11. Return them to the bowl of marinade. Dress with a little oil, toss with the cooked squash and spread the mixture on the roasting tray. Pop back in the oven for a further 5 to 7 minutes.
12. To make the pickle, peel and finely slice the onion, and deseed and finely slice the chillies. Mix all the ingredients together, then, wearing disposable gloves, use your hands to scrunch everything together.
13. Serve the rice and peas with the roasted vegetables and the pickle and yoghurt on the side.

Source: www.jamieoliver.com

Chinese Rice (fried vegetables with rice) Recipe

Chinese Rice (fried vegetables with rice)

INGREDIENTS

2 cups Sunwhite Calrose/medium grain rice, rinsed and strained
6 tablespoons vegetable oil
1 onion, chopped finely
3 carrots, diced finely
1 cup green beans, chopped finely and boiled
2 cloves garlic, crushed
1 ½ bell peppers, chopped finely (red, green and yellow)
1 cup green peas, boiled
½ cup grated ginger
1 cup green onion, chopped finely
½ cup soya sauce
Salt and black pepper

METHOD

Heat 2 tablespoons of oil in a small pot and stir in the rice with 1 teaspoon of salt. Stir well to coat the rice grains with oil. Pour in 2-3 cups of hot water until the rice is covered. When water boils, cover the pot and cook the rice on low heat for 10-15 minutes.

In a big pot, heat 4 tablespoons of oil over medium heat and cook the onion for 2 minutes mixing it well with oil. Stir in the carrots and cook for 2-3 minutes.

Add the green beans and cook the mix for 1 minute then add the garlic and peppers stirring continuously. Add the peas and ginger. Stir to combine.

Add the soya sauce to vegetable mixture and stir well for 1 minute then stir in the rice gradually and mix well.

Add the green onion along with 1 teaspoon of black pepper. Cook for 2-3 minutes stirring continuously.

Put the fried vegetable rice in a large plate and serve hot.

TIPS

You can use Sunwhite Calrose rice, Basmati rice, or Jasmine rice.

You can add or remove any kind of vegetables you want.

Source: Sunwhite

Shiitake mushroom rice recipe

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

Serves 4 as a side dish
5 mins to prepare and 25 mins to cook
65 calories / serving

Ingredients

1tbsp grapeseed oil
250g (8oz) fresh shiitake mushrooms, stalks removed and sliced
1 clove garlic, finely chopped
300g (10oz) sushi rice
1 vegetable stock cube
4tbsp soy sauce

In a heavybased pan heat the oil and cook the mushrooms and garlic for about 5 minutes until softened. Stir in the rice and cook for a minute.

Place the stock cube in a jug and make up to 600ml /1 pint. Pour over the mushrooms and rice, add the soy sauce, stir together and bring to the boil. Once boiling put on the lid, turn down the heat to its lowest setting and cook for 20 minutes, then remove from the heat and leave to steam for another 10 minutes before lifting the lid.

Fluff the cooked rice and season to taste if it needs it. 

From Tesco Real Food

More Rice Recipes:

Scattered sushi rice salad
Steamed Japanese rice recipe
Japanese rice and egg - Rice Recipe   
Curried Chicken and Rice Burritos recipe   
Oven Brown Rice Recipe   
Tomato & chicken rice

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Rice with leeks recipe

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

Serves 4
10 mins to prepare and 40 mins to cook
200 calories / serving

Ingredients

40g butter
2 cloves garlic, minced
2 leeks, roughly chopped
200ml long-grain rice, rinsed in several changes of cold water
400ml vegetable stock
2 plum tomatoes, diced
25g sun-dried tomatoes, drained and chopped
a few sprigs of dill, finely chopped
salt
pepper

Heat the butter in a large saucepan set over a medium heat.

Sweat the garlic and leek for 8-10 minutes until softened. Stir well then cover with stock and bring to the boil. Reduce the heat to a simmer and cover with a lid.

Simmer for 15-20 minutes until the rice has absorbed the stock. Remove from the heat and keep covered for 5-10 minutes. Remove the lid and fluff the rice with fork.

Add the diced plum tomato and sun-dried tomato to the rice and stir well. Spoon the rice into serving bowls and garnish with the chopped fill and some more seasoning.

From Tesco Real Food

More Rice Recipes:

Butternut Squash Risotto with Gorgonzola and Walnuts
Chihuahua rice
Prawn and egg fried rice  
Rice noodles with sticky lime & chilli chicken
Paella (Spanish rice, seafood & saffron)
Mango chicken, bean & rice bake

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Butternut Squash Risotto with Gorgonzola and Walnuts Recipe

Photo: Butternut Squash Risotto with Gorgonzola and Walnuts Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Butternut Squash Risotto with Gorgonzola and Walnuts  Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Butternut Squash Risotto with Gorgonzola and Walnuts.

Serves: 2, On the table in: Up to 30 Minutes

Ingredients
1 x 190g jar Sacla' Butternut Squash & Parmesan Sauce for Risotto
200g risotto rice
1 vegetable stock cube
large knob butter
100g Gorgonzola, cut into chunks
25g walnut pieces
salt & freshly ground black pepper

Instructions

Empty the Butternut squash risotto sauce into a large saucepan. Add the rice, stock cube and 3 empty jars worth (600ml) of water. Bring to the boil, then reduce down to a simmer and cook for 15-20 minutes, stirring frequently until creamy but the rice still has some ‘bite'. If the risotto looks too dry before it has finished cooking just add a splash of extra boiling water.

Stir a knob of butter into the risotto, season well, and crumble in the Gorgonzola. Divide between 2 warm bowls, scatter over the walnuts and serve. Buon Appetito!

More Rice Recipes:

Chihuahua rice
Prawn and egg fried rice
Rice noodles with sticky lime & chilli chicken
Paella (Spanish rice, seafood & saffron)
Mango chicken, bean & rice bake
Chinese-style Rice Soup with Chicken and Ginger    

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Chihuahua rice recipe

Photo: Chihuahua rice recipe
Photography by John Paul Urizar 

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


Traditional Mexican is not all about tortillas and enchiladas. Here is a healthy Mexican rice recipe which is low-fat too.

INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 8

Ingredients

1 1/2 cups long-grain white rice
1 tablespoon olive oil
2 garlic cloves, crushed
2 tablespoons finely chopped pickled jalapeno chillies
1 brown onion, finely chopped
1 carrot, finely chopped
1 yellow capsicum, finely chopped
200g green beans, cut into 3cm lengths
400g can lentils, drained, rinsed
1/4 cup finely chopped fresh flat-leaf parsley leaves

Method  

Step 1
Cook rice following packet directions. Cool. Stir with a fork to separate grains.

Step 2
Meanwhile, heat oil in a frying pan over medium heat. Add garlic, chillies, onion, carrot and capsicum. Cook, stirring, for 5 minutes or until vegetables are just tender.

Step 3
Add beans and lentils. Cook for 3 to 5 minutes or until beans are tender and lentils heated through. Stir in parsley. Season with salt and pepper.

Step 4
Add vegetable mixture to rice. Stir gently to combine. Serve.

Nutrition

Energy 804kJ   
Fat saturated 0.40g
Fat Total 2.70g   
Carbohydrate sugars -
Carbohydrate Total 35.10g   
Dietary Fibre 2.70g
Protein 5.20g   
Cholesterol -
Sodium 193mg   

All nutrition values are per serve.

Super Food Ideas - March 2008 , Page 73
Recipe by Liz Macri

More Rice Recipes:

Prawn and egg fried rice
Rice noodles with sticky lime & chilli chicken
Paella (Spanish rice, seafood & saffron)
Mango chicken, bean & rice bake
Chinese-style Rice Soup with Chicken and Ginger
Egg fried rice  

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Lentils and rice recipe

Photo: Lentils and rice recipe

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

Takes: 5 mins to prepare and 1hr to cook
Serves: 4

Ingredients

1.5 litres water
125g easy cook long grain rice
1 large onion (approx. 400g), chopped
50ml Bevelini Kolymvari extra virgin olive oil

Preparation

In 1 saucepan add 1.5 litres water and bring to the boil. Add 250g of Agrino lentils to the boiling water and simmer for a minimum of 35 - 45 minutes, or until lentils are nice and soft.

While the lentils are cooking, add the rice to a separate saucepan and cook. Sauté one large chopped onion in olive oil in a third pan with the olive oil.

Once the lentils and rice are cooked and drained, mix them in together with the sautéed onions and season to taste.

Serve with a drizzle of olive oil and accompany with black olives if preferred.

More Rice Recipes:

Prawn and rice noodles
Spicy prawn fried rice 
One-pan prawn pilau
Vietnamese prawn, rice & dill soup
Prawn fried rice
Prawn and chorizo Spanish rice

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Pilaf rice with kidney beans recipe

Photo: Pilaf rice with kidney beans recipe

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

Takes: 5 mins to prepare and 25 mins to cook
Serves: 6

Ingredients

350g rice
2 onions
1 x can red kidney beans
1tbsp yellow curry
4tbsp oil
1tbsp cumin seeds
salt
pepper

Preparation

Peel and chop the onions and cook in the oil for 5 minutes. Add the rice and cook until almost transparent, season with curry and pepper. Cook on low heat for 10 minutes.

Drain the beans, add and cook for 5 more minutes. Serve in bowls garnished with cumin. 

From TESCO realfood

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Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas 
Chicken and Smoked Sausage Gumbo with White Rice 
Thai Chicken with Minted Rice 
Mojo chicken with beans & rice 
Adobo seasoned chicken and rice
Coconut chicken with lemon rice 

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Rice Noodle & Edamame Salad recipe

Photo: Rice Noodle & Edamame Salad recipe

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

Seaweed asserts its umami magic in this beautiful noodle-edamame salad recipe, which is perfect for a summer evening. Several types of dried seaweed are available in natural-foods markets—arame and dulse (sometimes called “sea vegetables”) are two of the most common. Snipped pieces of nori (the seaweed used for sushi rolls) would work too.

5 servings, about 2 cups each

Active Time: 40 minutes

Total Time: 40 minutes

Ingredients

1 10- to 12-ounce package frozen shelled edamame
8 ounces thin rice noodles or rice sticks (see Tip)
1 cup arame or dulse seaweed
3/4 cup rice vinegar
2 tablespoons canola oil
2 tablespoons sugar
1/2 teaspoon salt
1 cup shredded carrot
1 medium red bell pepper, thinly sliced
1/3 cup thinly sliced red onion
1/4 cup chopped fresh cilantro
1/2 cup lightly salted peanuts, chopped, divided

Preparation

Cook edamame according to package directions. Drain and rinse with cold water. Soften or cook noodles according to package directions. Drain, transfer to a work surface and chop twice. If using arame, cook according to package directions “for salads”; if using dulse, snip into bite-size pieces, but do not cook.

Whisk vinegar, oil, sugar and salt in a large bowl. Add the edamame, rice noodles, seaweed, carrot, bell pepper, onion, cilantro and 1/4 cup peanuts; toss well to combine. Serve sprinkled with the remaining peanuts.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Tip: Dried thin rice noodles (or rice sticks) are also called “mai fun,” “bun” or “vermicelli-style” rice noodles. Look for them in the Asian section of well-stocked supermarkets or an Asian-foods market.

Nutrition

Per serving: 418 calories; 16 g fat ( 2 g sat , 7 g mono ); 0 mg cholesterol; 58 g carbohydrates; 5 g added sugars; 12 g protein; 9 g fiber; 425 mg sodium; 499 mg potassium.

Nutrition Bonus: Vitamin A (90% daily value), Vitamin C (64% dv), Folate (48% dv)

Carbohydrate Servings: 3

Exchanges: 3 starch, 1 vegetable, 1/2 carbohydrate (other), 1 lean meat, 2 fat

From EatingWell: May/June 2012 
 
More Rice Recipes:     

Baked Rice with Roasted Corn, Peppers & Onions 
American rice pudding 
Coconut sticky rice with banana and mango 
Creamy rice pudding with spicy pears  
Spanish chicken casserole  
Easy Spanish paella

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Baked Rice with Roasted Corn, Peppers & Onions Recipe

Photo: Baked Rice with Roasted Corn, Peppers & Onions Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Baked Rice with Roasted Corn, Peppers & Onions Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Baked Rice with Roasted Corn, Peppers & Onions. 

This filling rice casserole, loosely based on paella, features seared corn, roasted peppers, garlic and red onions. If you like, include diced zucchini or chopped green beans as well. A flavorful roasted garlic mayonnaise makes a luxurious topping.

6 servings, 1 1/3 cups each

Active Time: 1 hour 10 minutes

Total Time: 2 hours

Ingredients
Baked Rice with Roasted Corn, Peppers & Onions

2 large red or yellow bell peppers
3 cups fresh corn kernels (from 4-5 ears)
3 1/2-4 cups vegetable broth or water
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 large red onion, diced
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1 bay leaf
2 whole cloves
Pinch of saffron threads (see Note)
2 large cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon paprika (hot, sweet or smoked)
1 tablespoon tomato paste
1 1/2 cups short-grained brown or arborio rice
2 tablespoons minced flat-leaf parsley

Roasted Garlic Mayonnaise

1 head garlic
5 1/2 teaspoons extra-virgin olive oil, divided
1/2 cup silken tofu (4 1/2 ounces)
1 tablespoon lemon juice, or to taste
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Preparation

Position racks in upper and lower thirds of oven; preheat broiler. Place bell peppers on a baking sheet and broil on the top rack, turning every 5 minutes, until the skin is blistered on all sides, 20 to 25 minutes. Transfer the peppers to a large bowl, cover and let steam until the skins are loosened, 10 minutes. Uncover; when cool enough to handle, remove the skins. Discard stems, seeds and ribs; dice the peppers into small pieces.

To roast garlic for Roasted Garlic Mayonnaise: Reduce oven temperature to 350°F. Place the head of garlic on a piece of foil, drizzle with 1 teaspoon oil and wrap into a package. Roast directly on the oven rack until the cloves are soft, 30 to 40 minutes.

Meanwhile, heat a deep, straight-sided, 12-inch, ovenproof skillet or Dutch oven over high heat. Add corn and cook, stirring occasionally, until the kernels are moderately browned, 2 to 4 minutes; transfer to a bowl.
Bring broth (or water) to a simmer in a saucepan: 3 1/2 cups for brown rice, 4 cups for arborio.

Wash and dry the skillet or Dutch oven, return it to high heat and add oil. Add the diced peppers, the corn, onion, thyme, bay leaf, cloves and saffron. Cook, stirring frequently, until the vegetables are seared, about 2 minutes. Reduce heat to medium; add minced garlic, salt and pepper and cook, stirring frequently, for 3 minutes. Add paprika, tomato paste and rice; cook, stirring occasionally, for 2 minutes more. Stir in simmering broth (or water). Bring to a boil. Cover and transfer to the oven.

Bake until the liquid is absorbed and the rice is tender: 40 to 50 minutes for brown rice, 30 minutes for arborio. Let the rice stand, covered, for 5 minutes.

To prepare Roasted Garlic Mayonnaise: Squeeze the roasted garlic (Step 2) into a blender or food processor. Add the remaining 4 1/2 teaspoons oil, tofu, lemon juice, paprika, salt and cayenne. Puree until smooth, scraping down the sides of the bowl once or twice, if necessary. Transfer to a small bowl.

Remove the bay leaf and cloves from the rice. Garnish with parsley; serve with the garlic mayonnaise.

Tips & Notes

Make Ahead Tip: Cover and refrigerate the baked rice and mayonnaise separately for up to 3 days.

Tip: To cut kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.
Note: The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops or at tienda.com. It will keep in an airtight container for several years.

Nutrition

Per serving: 343 calories; 9 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 64 g carbohydrates; 0 g added sugars; 2 g protein; 7 g fiber; 520 mg sodium; 400 mg potassium.

Nutrition Bonus: Vitamin C (133% daily value), Vitamin A (55% dv), Folate (16% dv).

Carbohydrate Servings: 4

Exchanges: 3 1/2 starch, 1 vegetable, 1 fat

From EatingWell: August/September 2005
 
More Rice Recipes:      

American rice pudding 
Coconut sticky rice with banana and mango 
Creamy rice pudding with spicy pears  
Spanish chicken casserole  
Easy Spanish paella  
Arroz con pollo 
 
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Lentil & brown rice salad recipe

Photo: Lentil & brown rice salad recipe

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

Preparation Time
15 minutes

Ingredients (serves 4)

2 tbs red wine vinegar
1/3 cup (80ml) olive oil
1 tbs Dijon mustard
400g can brown lentils, drained, rinsed
400g can borlotti beans, drained, rinsed
2 cups cooked brown rice
1 small red onion, finely diced
2 treviso radicchio (or regular radicchio if unavailable), heart only
2 tomatoes, finely chopped
3 tbs (1/4 cup) chopped fresh tarragon
2 tbs chopped flat-leaf parsley

Method

Whisk together the vinegar, oil and mustard in a small bowl, and season with salt and pepper. Place lentils, beans and rice in a large bowl with onion. Finely shred one treviso and add to the rice with tomatoes, tarragon and parsley. Toss through the dressing and place on plates with remaining treviso leaves.

Source
delicious. - May 2004, Page 141
Recipe by Valli Little
 
More Rice Recipes:        

Kumara and pea rice cakes 
Avocado and vegetable rice-paper rolls 
Chicken and mango rice paper rolls  
Vietnamese rice paper rolls 
Tuna sashimi with coconut rice   

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Spiced wild rice pilaf recipe

Photo: Spiced wild rice pilaf recipe

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

Ingredients (serves 4)

900g butternut pumpkin, peeled, deseeded, cut into 2cm pieces
2 zucchini, halved lengthways, cut into 3cm pieces
1/4 cup olive oil
1 small onion, thinly sliced
2 garlic cloves, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
pinch saffron threads
400g wild rice blend
3 1/2 cups low-salt vegetable stock
200g green beans, topped, sliced
1/4 cup toasted slivered almonds

Method

Preheat oven to 180°C. Line a baking tray with baking paper.

Place pumpkin and zucchini onto tray. Drizzle with 1 tablespoon of oil. Toss. Bake for 45 minutes, or until golden and tender.

Heat remaining 2 tablespoons oil in a saucepan over medium heat. Add onion. Cook for 3 to 5 minutes, or until light golden. Add garlic, spices, saffron and rice. Cook, stirring, for 1 minute.

Add stock. Bring to the boil. Cover. Reduce heat to low. Simmer for 15 minutes. Add beans, replacing lid. Cook for 5 minutes, or until stock has been absorbed. Remove from heat. Stand, covered, for 5 minutes.

Stir rice with a fork to separate grains. Stir in pumpkin and zucchini. Season with salt and pepper. Sprinkle

Source
Super Food Ideas - March 2004, Page 57
Recipe by Tracy Rutherford
  
More Rice Recipes:

Wild rice and pecan salad
Curried lamb with rice pilaf
Artichoke and saffron risotto
Smoked salmon & lemon risotto
Mushroom risotto
Soy sauce chicken

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Mexican beans with rice recipe

Photo: Mexican beans with rice recipe

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

Packed with vegies and spices, this flavoursome meal feeds four for just a tenner and some small change.

Preparation Time 10 minutes
Cooking Time 25 minutes

Ingredients (serves 4)

Olive oil spray
1 brown onion, finely chopped
2 celery sticks, trimmed, finely chopped
1 large carrot, peeled, finely chopped
2 garlic cloves, crushed
1 long fresh red chilli, finely chopped
1 tsp ground cumin
1 tsp paprika
1 x 400g can no-added-salt diced tomatoes
1 x 400g can four bean mix, rinsed, drained
185ml (3/4 cup) water
1 red capsicum, halved, deseeded, finely chopped
2 tbs chopped fresh coriander
Pinch of sugar
Steamed rice, to serve
80ml (1/3 cup) low-fat natural yoghurt
Chopped fresh coriander, extra, to serve

Method

Heat a large non-stick frying pan over medium-low heat. Spray with olive oil spray. Add the onion, celery and carrot. Cook, stirring occasionally, for 6-7 minutes.

Add the garlic, chilli, cumin and paprika. Cook, stirring, for 1-2 minutes.

Stir in the tomato, beans and water. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, stirring often, for 10 minutes. Add capsicum and cook for 5 minutes or until the mixture thickens.

Stir in coriander and sugar. Divide rice and bean mixture among serving bowls. Top with yoghurt and extra coriander to serve.

Notes

Cook's tip: If you'd like to add meat, add chopped bacon with the onion in step 1.

Source
Good Taste - June 2009, Page 44
Recipe by Chrissy Freer 

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Mexican Rice Casserole 
Spanish chicken and rice 
Curried rice salad 
Spinach-Feta Rice Pilaf, Sliced Steak with Oregano Sauce, and Broiled Tomatoes with Parsley 
Stuffed Peppers with Beef, Rice, Spinach and Cheese
Tomatoes Stuffed with Rice

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Brown rice and barley salad recipe

Photo: Brown rice and barley salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Brown rice and barley salad Recipe. Enjoy our collection of rice recipes and learn how to make Brown rice and barley salad. 

This low-fat rice and barley salad is full of healthy vegetables and tastes delicious too - perfect!

Preparation Time 10 minutes

Cooking Time 30 minutes

Ingredients (serves 4)

140g (2/3 cup) brown rice
150g (2/3 cup) pearl barley
1 red onion, cut into thick wedges
3 zucchini, trimmed, thickly sliced
1 red capsicum, deseeded, cut into 1.5cm pieces
Olive oil spray
75g baby spinach leaves
2 tbs currants
1/4 cup chopped fresh coriander
Tahini Dressing
60ml (1/4 cup) low fat natural yoghurt
2 tbs fresh lemon juice
1 tbs hot water
2 tsp tahini
1 tsp honey

Method

Preheat oven to 180°C. Line a large baking tray with non-stick baking paper.

Cook the brown rice and pearl barley in a large saucepan of boiling water for 25 minutes or until tender. Drain.

Meanwhile: place the onion, zucchini and capsicum in a single layer on the lined tray and lightly spray with oil spray. Bake in oven for 25-30 minutes or until vegetables are tender.

Place the rice, barley, onion mixture, baby spinach, currants and coriander in a large bowl and gently toss until just combined. Season with pepper.

To make the tahini dressing: whisk together the yoghurt, lemon juice, water, tahini and honey in a medium bowl.

Spoon the salad among serving plates. Drizzle with tahini dressing to serve.

Source
Good Taste - October 2006, Page 52
Recipe by Chrissy Freer 

More Rice Recipes:  

Baked Brown Rice
Honey Rice Pudding
Alton Brown's Baked Brown Rice
Lamb curry with Thai rice
Thai red curry and chicken rice
Coconut rice with passionfruit jelly
 
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Sweet Tea Rice Recipe

Photo: Sweet Tea Rice Recipe

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

Yield: Makes 6 servings
Total: 25 Minutes

Ingredients:

2 cups sweetened tea
1 cup uncooked long-grain rice
1/2 teaspoon salt

Preparation

Bring tea to a boil in a 3-qt. saucepan over medium-high heat; stir in rice and salt. Cover, reduce heat to low, and simmer 20 minutes or until tea is absorbed and rice is tender.

TRY THESE TWISTS!
 
Sweet Tea Rice with Jalapeño, Peaches, and Pecans: Prepare recipe as directed. Meanwhile, melt 2 Tbsp. butter in a large skillet over medium heat; add 1/2 cup chopped pecans, and cook, stirring often, 3 to 4 minutes or until toasted and fragrant. Add 1 large seeded and minced jalapeño pepper, and sauté 1 minute. Stir in hot cooked rice, 1 large peeled and diced fresh peach, 1 Tbsp. chopped fresh chives, 1/4 tsp. salt, and 1/4 tsp. pepper. Hands-on time: 10 min.; Total time: 25 min.
 
Sweet Tea Rice with Caramelized Onions: Prepare recipe as directed. Meanwhile, melt 2 Tbsp. butter in a large skillet over medium heat; add 1 diced, large sweet onion, and sauté 20 minutes or until caramel colored. Stir in 1 Tbsp. balsamic vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir in hot cooked rice. Hands-on time: 25 min.; Total time: 25 min.
 
Sweet Tea Rice Tabbouleh: Prepare recipe as directed. Transfer rice to a large bowl, and let cool completely (about 30 minutes). Stir in 2 seeded and diced plum tomatoes, 3 thinly sliced green onions, 1/3 cup chopped fresh parsley, 2 Tbsp. chopped fresh mint, 3 Tbsp. olive oil, 2 tsp. lemon zest, 1/3 cup fresh lemon juice, 1/2 tsp. salt, and 1/2 tsp. pepper. Cover and chill 1 hour. Hands-on time: 10 min.; Total time: 2 hr.
 
Sweet Tea Rice with Fresh Ginger and Pears: Prepare recipe as directed. Meanwhile, melt 2 Tbsp. butter in a large skillet over medium-high heat; add 2 minced large shallots, and sauté 1 minute. Add 1 peeled and diced large pear, 2 tsp. grated fresh ginger, 1/2 tsp. pepper, and 1/4 tsp. salt, and sauté 5 minutes or until pear is tender. Stir in hot cooked rice. Hands-on time: 10 min.; Total time: 25 min.

Southern Living
MAY 2011
 
More Rice Recipes:                    

Classic Jamaican Rice and Peas 
Island Chicken and Rice  
Parmesan Chicken and Rice  
Baked Chicken and Rice With Black Beans 
Basmati rice, coconut milk and hazelnut cakes
Wild rice salad with wasabi dressing

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Classic Jamaican Rice and Peas Recipe

Photo: Classic Jamaican Rice and Peas Recipe

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

Many island dwellers refer to kidney beans as "peas," so don't let the title fool you. This dish is low in fat yet high in fiber, protein, and calcium.

Yield: Serves 4 (serving size: 1 cup)

Ingredients:

1 (14-ounce) can light coconut milk
1/4 cup water
1/2 teaspoon ground allspice
1/2 teaspoon salt
Pinch of freshly ground black pepper
3 fresh thyme sprigs
1 garlic clove, crushed
1 cup long-grain white rice (such as jasmine)
1 (15-ounce) can dark kidney beans, rinsed and drained

Preparation

Combine the first 7 ingredients (through garlic) in a medium saucepan over medium-high heat, and bring to a boil. Stir in rice; reduce the heat to low. Cover and cook 20 minutes, or until all the liquid is absorbed. 

Remove pan from heat; remove the thyme sprigs and garlic, and discard. Gently stir in the beans. Cover and let stand 5 minutes before serving.

Health
JUNE 2003
 
More Rice Recipes:                     

Island Chicken and Rice 
Parmesan Chicken and Rice  
Baked Chicken and Rice With Black Beans 
Basmati rice, coconut milk and hazelnut cakes
Wild rice salad with wasabi dressing
Caribbean goat with rice and peas  

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Wild rice salad with wasabi dressing recipe

Photo: Wild rice salad with wasabi dressing recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Wild rice salad with wasabi dressing recipe. Enjoy our collection of rice recipes and learn how to make Wild rice salad with wasabi dressing.

Preparation Time 10 minutes
Cooking Time 15 minutes


Ingredients (serves 4)

1 x 400g pkt Sunrice Wild Blend rice
750ml (3 cups) vegetable stock
2 Lebanese cucumbers, ends trimmed, finely chopped
1 red capsicum, halved, deseeded, finely chopped
6 green shallots, ends trimmed, thinly sliced
60ml (1/4 cup) soy sauce
1 tbs sesame oil
1/2 tsp wasabi paste
1/4 cup fresh coriander leaves

Method

Place the rice and stock in a large heavy-based saucepan and bring to the boil over medium-high heat. Reduce heat to low and cook, covered, for 12 minutes or until all the liquid is absorbed. Remove from heat and set aside, covered, for 5 minutes. Remove lid and set aside for 1 hour to cool completely.

Place the rice in a large bowl. Add the cucumber, capsicum and green shallot and gently toss until just combined. Whisk together the soy sauce, oil and wasabi paste in a small jug. Drizzle the rice mixture with the wasabi dressing and gently toss until well combined. Place the rice salad in a serving dish and sprinkle with coriander leaves. Serve at room temperature.

Source
Good Taste - December 2005, Page 149
Recipe by Michelle Noerianto

More Rice Recipes:                     

Caribbean goat with rice and peas
Bacon and rice
Turkey, Basmati and Wild Rice Casserole
Seared Sea Scallops
Chicken and Seafood Gumbo
Cajun-spiced fish with basmati rice

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'Vegiladas' with rice and corn salad recipe

Photo: 'Vegiladas' with rice and corn salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try 'Vegiladas' with rice and corn salad recipe. Enjoy our tasty collection of easy rice recipes and learn how to make 'Vegiladas' with rice and corn salad.   

Try this vegetarian enchilada creation that is rich, satisfying and budget friendly!

Ingredients (serves 4)

300g packet Sanitarium Vegie Delights vegie mince
400g can red kidney beans, drained, rinsed
375g jar enchilada sauce
12 flour tortillas
1 cup grated tasty cheese

Rice and corn salad
1/2 cup long-grain white rice
310g can corn kernels, drained
3 green onions, thinly sliced
1/3 cup fresh coriander leaves, chopped
1 tablespoon lime juice 

Method

Preheat oven to 180°C/160°C fan-forced. Lightly grease a 5cm-deep, 25cm x 35cm (base) baking dish. Break vegie mince into a bowl. Add beans. Reserve 1/2 cup enchilada sauce. Add remaining sauce to mince mixture. Stir to combine.

Heat a frying pan over medium heat. Add 1 tortilla. Cook for 10 seconds each side or until softened. Transfer to a flat surface. Top with ¼ cup mince mixture. Roll up to enclose filling. Place, seam side down, in prepared dish. Repeat with remaining tortillas and mince mixture.

Spread reserved sauce over centre of tortillas. Sprinkle with cheese. Bake for 20 to 25 minutes or until cheese has melted.

Meanwhile, make salad Cook rice in a saucepan of boiling water for 10 minutes or until tender. Drain. Place rice, corn, onion, coriander and lime juice in a bowl. Season with salt and pepper. Toss to combine. Serve enchiladas with rice salad. 

Notes

You could add 1 small red capsicum, diced, to the rice salad in step 4 for extra flavour.

Source
Super Food Ideas - February 2011, Page 49
Recipe by Tracy Rutherford

More Rice Recipes:  

Curried rice salad 
Spinach-Feta Rice Pilaf, Sliced Steak with Oregano Sauce, and Broiled Tomatoes with Parsley 
Stuffed Peppers with Beef, Rice, Spinach and Cheese
Tomatoes Stuffed with Rice
Chicken and Rice Casserole
Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers

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Spicy rice with peas recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spicy rice with peas recipe. Enjoy quick & easy rice recipes and learn how to make Spicy rice with peas.  

Give frozen peas a chance in this magnificent spicy rice side!

Cooking Time 25 minutes 

Ingredients (serves 4)

1 tablespoon Alfa One rice bran oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
1/4 teaspoon ground turmeric
1/2 teaspoon dried chilli flakes
1/2 teaspoon garam masala
2 teaspoons mustard seeds
1 cup basmati rice
1 cup frozen peas
2 tablespoons chopped fresh coriander leaves 

Method

Heat oil in a saucepan over high heat. Cook onion, stirring, for 3 minutes or until softened. Add garlic, turmeric, chilli flakes, garam masala and mustard seeds. Cook, stirring, for 1 minute or until fragrant. Stir in rice. Cook, stirring, for 1 minute or until coated.

Add 1 1/2 cups cold water. Bring to the boil. Cover. Reduce heat to low. Simmer for 10 minutes. Add peas. Cover. Simmer for 2 minutes. Using a fork, stir rice to separate grains. Cover. Set aside for 2 minutes. Season with salt and pepper. Top with coriander. Serve. 

Notes

Serve with Indian lamb, chicken curry, or baked chicken drumsticks.

Source
Super Food Ideas - June 2011, Page 32
Recipe by Kim Coverdale
 
More Rice Recipes:                 

Rice Salad 
Rice Pilaf with Shrimp 
Pumpkin Rice Pudding 
Pepita Rice Pudding 
Brown Rice, Tomatoes and Basil 
Cinnamon rice pudding with caramelised pears   

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