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RICE /
COUSCOUS
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Chicken Rice
Risotto
You can make a cup of stock with boiling water and
a chicken oxo cube
Brown well 4 chicken thigh fillets, chopped, in fry pan.
Remove cooked meat and set aside.
In same pan sauté: 1 chopped onion
1 red capsicum sliced and 2 cloves chopped garlic Stir in 2 cups long
grain rice and 1 tsp turmeric.
Return chicken to pan and add 2 cups hot chicken stock. Simmer until all
liquid has been absorbed.
Add 2 more cups of chicken stock to the pan along with 1 cup frozen
peas. Cook uncovered for 10 mins or till all liquid absorbed.
Sprinkle with 1/4 cup chopped parsley
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Savoury
Rice Stir
Fry one or two beaten eggs, and par
cook in a frypan and cut into strips when cold Set aside
To a wok, add 1/2 cup peas / corn or a mix of
your choice with 1 finely chopped onion to 1 cup cooked rice. Stir fry
till hot.
Sprinkle 1/2 tsp black pepper 1/2 tsp salt 1 tsp sugar
2 tbsp soya sauce and mix all well over medium heat.
Now Mix altogether and serve immediately.
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Perfect Fried Rice
Serve as
an accompaniment to chinese-style meal or as meal on its own
(substitute diced ham or bacon for the char siu )
50 ml
peanut oil 3 eggs 2-3 cups, cold boiled
rice 1/2 cup small prawns, shelled and deveined
1/4 cup peas
1/2 cup shallots, finely chopped pinch sugar
pinch white pepper pinch salt 200g
char siu (Chinese BBQ pork), diced
Whisk the eggs in a bowl. Add oil to
a hot wok .Pour the eggs into the wok and allow to set Add the
cold rice, breaking it up and tossing.
Evenly distribute the egg and rice. Add the salt, white pepper and
sugar. Add the pork, prawns, shallots and peas. Toss and mix well.
Cook for a further few minutes on high heat, tossing the entire time.
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Pilaf Basmati Rice
Heat 2 tbsp of oil in a large lidded saucepan
and add 2 cups of basmati rice. Toss in the hot oil for a minute or so.
Stir in 3 cups of cold water.
Bring to the boil, then lower the heat to its lowest setting and cover.
Simmer until the rice has absorbed all the liquid
There should be steam holes in the rice. fluff with a fork and season
with a little salt if desired.
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Brown Rice Salad
1 cup brown rice 1 3/4 cup water 1/4 cup soya sauce (light if
available) 1/2 onion finely chopped
Cook the rice in the water and when still hot add the soya sauce and
finely chopped onions. Let cool for a couple of hours ~ preferably
overnight.
Add the following ~ 1 red pepper chopped 1/2 cup roasted peanuts
chopped 1/2 cup each of roasted sunflower and pumpkin seeds.
You can also add diced tomato mushrooms raisins sesame seeds
Dressing:
1/4 cup olive oil 2 tbsp lemon juice 1 tsp grated lemon
rind 1 clove garlic crushed 1 tsp fresh ginger 1 tsp honey pinch of
salt.
Mix and pour over salad.
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Brown Rice Salad
Cooked brown rice sultanas salted
peanuts chopped spring onion diced capsicum
corn kernels fresh parsley/chives.
Dressing for
pasta or rice salad
3 tbsp soya sauce 100ml of salad oil or olive oil 2 tbsp lemon juice
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Chinese
Rice Salad
1/2 green and 1/2 red capsicum
cup of peas 2 cobs sweet corn 4 spring onions unsalted cashew nuts
light soya sauce
Boil the rice using vegetable stock and cool in fridge. Boil the corn
and strip the kernels Toast the unsalted cashew nuts
Add all fresh chopped ingredients and mix everything with a splash of
good quality soy sauce
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Curried Rice & Pineapple
Salad
Add a little turmeric for
colour
Ingredients:
1/2 tsp curry powder 1/2 tsp
garlic/onion salt 440g tin crushed pineapple 2 cups cooked rice 1/2
cup sultanas 1 grated carrot
1 Onion or 2-4 spring onions.
Method:
Mix curry powder and seasoned salt with pineapple juice and then toss in
cooked rice. Add other ingredients Salad dressing may be added.
Can be left covered in fridge for 2 or 3 days.
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Sushi
250g sushi rice 2 cups cold
water 2-1/2 tbsp rice wine vinegar 1 tbsp sugar 1/2
tbsp salt 3 nori sheets sushi mat.
Method:
Wash rice 4-5 times under cold water to remove any excess starch and
impurities. Drain excess water. Place the rice into a heavy based pot.
Add 2 cups of cold water, bring to boil. Turn down the heat to lowest
setting. Place a tight fitting lid on and allow to simmer on very low
heat.
Approx 12 minutes. Turn the rice off, keep the lid on, and allow to sit
for 10 mins. The water will have absorbed by now.
In a bowl mix, the rice wine vinegar, sugar and salt together. Add this
to the rice and gently mix through. Allow to cool.
Spread the rice over Nori sheets (placed on sushi mat) and leave a small
gap at top of the roll. Lay the filling over the bottom end closest to
you.
Spread a little wasabi over this. Roll up tightly and cut as required.
Filling Suggestions:
Carrot celery cucumber avocado capsicum spring onions chives
salmon mussels omelette (cut into fine stripes).
Accompaniments:
Wasabi pickled ginger soya sauce
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Couscous
remember ~ it swells to
double its size
After
soaking for 20 minutes in enough water to just cover the couscous, put in
an oven dish and dot with butter and olive oil.
Bake it for about 20
minutes.
You can also add all
sort of things:
Balsamic vinegar gherkins
sun-dried tomatoes raisins sultanas capsicum olives onion garlic
sliced courgette
almonds apricots
spring onions chopped salami
chopped pre~cooked bacon beef or chicken oxo cube made with
the water
Spices:
cinnamon chilli cumin
Dressing:
Olive oil pinch or two curry powder crushed
garlic
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Couscous Bake
Serve with lamb, chicken,
fish or vegetables
2 cups chicken stock 2
cloves crushed garlic 2 cups couscous 2 tbsp butter
3 thinly sliced spring onions 1 tbsp chilli sauce
1/4 cup finely chopped red pepper 1/4 cup finely chopped parsley
Boil stock with garlic then add couscous and butter. Take off heat and
stir till absorbed.
Stir in spring onions parsley red pepper and sweet
chilli sauce. Fluff with fork and serve immediately
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Cous Cous Salad
Ingredients:
1
cup
cous cous 1/2 cup currants 1 tsp chicken stock powder 1 cup boiling water
1 red onion 1 tin chick peas 1/2 red pepper
Method:
Put cous cous , stock and currants in bowl. Cover with boiling
water and leave to soak. Fluff up with fork.
Add chopped red onion, tin
of drained chickpeas, red pepper
Dressing:
Combine 1/2 cup real orange juice 2
tbsp olive oil 2 tbsp
balsamic vinegar 1 tsp cumin Mix all and toss into cous cous.
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Couscous Stuffed Capsicums
Prepare cous cous as per packet in chicken stock and fluff up with
fork.
Add extras spring onions. . pre fried bacon or chopped salami
diced spanish onion diced tomato sliced mushrooms and mix well
in.
Cut the tops off the capsicums, scoop out the seeds and pile in the couscous
mix. Place the tops back on and put them in a roasting dish
Put a little bit of water in the bottom and drizzle olive oil over the top
of each. Bake 180 degrees for 35-45 mins.
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Chickpea Couscous
Salad
Ingredients:
11/2 cups couscous 11/2 cups boiling water 1/3 cup olive oil
1 tbsp ground cumin 300g can chick peas, drained/rinsed 2
lemons juiced
3 cups firmly packed parsley leaves, chopped 1 cup mint leaves, chopped
6 spring onions, sliced 3 med tomatoes, diced, salt/black pepper.. Method:
Cover couscous with boiling water Cover and set aside for 4 mins or
til water absorbed. Stir with fork to separate grains.
Heat 1 tbsp oil over medium-hi heat, add cumin and chickpeas and cook tossing
constantly for 5 mins or til warmed through and light golden.
Add chick peas, parsley, mint, spring onions and tomato to couscous. Toss
gently to combine.
Combine remaining oil, lemon juice and salt and pepper to taste in screw-top
jar. Shake well to combine. Pour dressing over salad, toss well.
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