Archive for the ‘Rice’ Category

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Petit pois and feta rice cakes

Saturday, May 18th, 2013
Peas

 

Another great recipe from the inimitable Australian Women’s weekly. These are great for a summer picnic or packed lunch.

150g long grain rice
100g petit pois, thawed
3 tbsp chopped parsley
6 eggs
3 tbsp milk
150g crumbled feta cheese

Heat oven to 180c. Oil a muffin tin and line the holes with baking paper.

Boil the rice until tender then rinse with cold water and drain well.

Mix all the ingredients in a bowl then add the cold rice. Divide between the 12 holes of the tin and bake for 25 mins.

Allow to cool for 5 mins in tin before taking them out to cool on a rack.

Posted in Eggs, Feta, Parsley, Pea, Rice | Comments Closed

Ginger Chicken with Green Beans

Monday, March 4th, 2013

Green BeansGinger
1/2 glass white wine 
1 tsp sugar
3 tbsp soy sauce
1 inch fresh ginger
2 Chicken breasts
1 Onion
1 tbsp olive oil
10 green beans
3 cups basmati rice
1/4 of a cucumber
2 carrots
1/2 cup cashew nuts (optional)

Mix the wine, sugar and soy sauce together.  Peel the ginger, finely grate and add to the mixture.  Slice the chicken breasts into strips and add to the marinade.

Cover the rice with cold water and bring to boil.  Turn down to simmer until cooked.

Finely chop the onion.  Wash the beans, top and tail then cut in half.  Heat the olive oil in a frying pan and gently fry the onion until it begins to brown.  Add the beans and chicken with it’s marinade.  Stir occasionally.  The sauce should reduce and as soon as the chicken is cooked through it is ready to serve.

Peel and cube the carrots, wash and cube the cucumber.  Mix and place in a bowl for a crunchy side salad.

Serve the Ginger Chicken with the plain rice, the cubed salad and a bowl of cashew nuts to sprinkle on top.

Posted in Carrots, Cashew Nuts, Cucmber, Ginger, Green Beans, Recipe, Rice, Soy sauce, Wine | Comments Closed

Chinese Stuffed Cabbage

Tuesday, January 25th, 2011

Savoy Cabbage in sunshine 

8 large cabbage leaves
4 oz minced chicken, pork or beef (or cooked puy lentils)
2 finely chopped spring onions
1 chilli (optional)
3 tbsp cooked rice
1 minced clove garlic
1 tsp grated ginger
2 tsp soy sauce (dark)
4 cocktail sticks

Veg or chicken stock to simmer

Bring a pan of salted water to boil and cook the cabbage leaves for 3 minutes.  Drain and flatten on a board and cut out the stem in a triangle shape.

Mix the rest of the ingredients together.  You can now either make eight small rolls, or 4 big ones.  For the big ones, simply overlap two leaves, place a quarter of the filling in the centre, then rollup and fasten with a stick.

Simmer the parcels in chicken or veg stock for 40 minutes until cooked through.  To serve, remove the sticks and  place the parcels in a bowl with a ladle of the cooking stock.

Posted in Beef, Cabbage, Chicken, Chilli, Garlic, Ginger, Pork, Puy lentils, Recipe, Rice, Soy sauce | No Comments »

Thyme & Lemon Rice

Monday, September 20th, 2010

Cut Lemon
This is another one from my World Food Cafe 2 book.  Still quite a favourite!  Serve this with grilled fish or cherry tomato and aubergine kebabs.

2 tbsp butter
zest of 2 lemons
1 tbsp chopped fresh thyme (or 1 tsp dried)
1/2 tsp freshly ground black pepper
1 lb basmati rice, washed til water is clear
juice of 1 lemon
1 tsp salt

Melt the butter and add lemon, thyme and pepper, and fry for a minute.  Add rice and stir well.

Add salt, lemon juice and enough cold water to cover the rice by 1cm.

Cover and bring to boil.  Simmer until the water is absorbed.  Fluff up the rice and season to taste.

Posted in Butter, Lemon, Recipe, Rice, Thyme, Vegetarian | No Comments »

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