Any good rice recipes?!
i wanna make some rice but i dont know what to make it not so!.!.plain!.
i really like OEC's rice (if you know what that is) but i think they use meat juice so is there a way i can get flavorful rice and keep it veggie!.
thanks for you recipes! oh and which should i use white or brown rice!?Www@FoodAQ@Com
i really like OEC's rice (if you know what that is) but i think they use meat juice so is there a way i can get flavorful rice and keep it veggie!.
thanks for you recipes! oh and which should i use white or brown rice!?Www@FoodAQ@Com
Answers:
Brown rice is healthier :) but choose what you like most!.
STIR-FRIED VEGETABLE RICE
Ingredients (serves 4)
225g jasmine rice
1 zucchini, cut into thin sticks
120g thin French beans, trimmed
1 bunch asparagus, woody ends trimmed, halved lengthways
1/2 cup frozen peas
1 small carrot, peeled, cut into thin strips
2 tbs vegetable oil
1 tbs green curry paste
1 small onion, chopped
2 garlic cloves, crushed
2 tsp grated fresh ginger
1 tbs fish sauce
1 tbs soy sauce
1/4 cup Thai basil leaves*
6 shallots (spring onions), sliced
Method
Cook the rice in a saucepan of boiling, salted water, then drain well!. Allow to cool, then refrigerate overnight!.
Blanch the zucchini, beans, asparagus, peas and carrot in boiling, salted water for 1 minute, then drain, refresh under cold water and set aside!.
Heat the oil in a wok over high heat, then add the curry paste and stir-fry for a few seconds or until fragrant!. Add onion, garlic and ginger, and cook for
1 minute!. Add the blanched vegetables and cook for 2-3 minutes or until just tender!. Add the rice and heat through, then stir in the fish and soy sauce, basil leaves and shallots
HEALTHY FRIED RICE
Ingredients (serves 4)
2 tsp sesame oil
1/2 Chinese cabbage, shredded
1 carrot, cut into matchsticks
1 small red capsicum, seeds removed, sliced
3 cups cooked brown rice
2 tbs light soy sauce
2 tbs ketjap manis*, plus extra to drizzle
1/2 cup cashew nuts, lightly toasted
6 spring onions, thinly sliced on the diagonal
Method
Heat oil in a large wok over high heat!. Add cabbage, carrot and capsicum, and stir-fry for 1-2 minutes!.
Add rice and cook for a further 2 minutes!. Add soy, ketjap manis, cashews and half the spring onions, toss to combine!.
To serve, garnish with remaining onions and drizzle with extra ketjap manis!.
GREEN RICE
Preparation Time 10 minutes
Cooking Time 20 minutes
Ingredients (serves 8)
400g (2 cups) long-grain rice
2 tbs vegetable oil
1 brown onion, halved, finely chopped
2 garlic cloves, finely chopped
6 green shallots, ends trimmed, finely chopped
2 large fresh green chillies, finely chopped
1 cup loosely packed fresh coriander leaves
1 tsp white sugar
Salt & freshly ground black pepper
Coriander leaves, extra, to garnish
Method
Cook the rice in a large saucepan of salted boiling water following packet directions until tender!. Set aside in a colander for 4 hours to drain and cool!.
Heat oil in a large wok over medium-high heat until just smoking!. Add onion and garlic and stir-fry for 3 minutes or until onion is soft!. Add shallots and chilli and stir-fry for 1 minute or until tender!.
Add rice and stir-fry for 6 minutes or until heated through!. Remove from heat and stir through coriander!. Taste and season with sugar, salt and pepper!.
Transfer to a serving bowl!. Sprinkle with extra coriander to taste!.
RICE SALAD
Ingredients (serves 2)
1 ear of corn
1/4 cup (60ml) olive oil
1 cup (200g) long-grain rice
6 spring onions, thinly sliced
1/2 cup chopped flat-leaf parsley
1 tbs lime juice
Method
Remove husk and silk from corn and brush with some of the oil!. Season with salt and pepper, wrap in foil, then cook on barbecue for 10 minutes, turning occasionally!. Carefully remove foil, place corn directly on grill plate and cook for a further 5 minutes, turning, just until lightly charred!. Remove, allow to cool, then run a knife lengthways down cob to remove kernels!. Place the kernels in a bowl and discard cob!.
Cook rice in boiling salted water for 10 minutes or until tender!. Drain, refresh, then drain again!. Place in a bowl with kernels!. Stir through spring onions and parsley, add lime juice and remaining olive oil, then season with salt and pepper!. Serve with chicken!.
SEASAME BROWN RICE
Cooking Time 15 minutes
Ingredients (serves 4)
2 tbs sesame seeds
750ml (3 cups) water
360g (3 cups) Sunrice quick cooking brown rice
Method
Heat a medium saucepan over medium heat!. Add the sesame seeds and cook, tossing, for 1 minute or until lightly toasted!.
Add the water!. Increase heat to high and bring to the boil!. Add rice and bring back to the boil!. Reduce heat to medium-low and simmer, slightly covered, for 10 minutes or until the rice is tender and all the liquid is absorbed!. Remove from heat!. Use a fork to separate the grains!. Season with salt and pepper!. Divide the rice among serving bowls!. Top with curry to serve!.
WILD RICE, CRANBERRY & WALNUT SALAD
Ingredients (serves 4)
1 cup basmati and wild rice blend (we used Tilda brand - see tip)
1 cup dried cranberries
2 sticks celery, thinly sliced
1 cup walnuts, roughly chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
Method
Cook rice in a large saucepan of boiling water, following packet directions, until tender!. Drain!. Set aside to cool (see note)!.
Combine rice, cranberries, celery and walnuts in a bowl!.
Place oil and vinegar in a screw-top jWww@FoodAQ@Com
STIR-FRIED VEGETABLE RICE
Ingredients (serves 4)
225g jasmine rice
1 zucchini, cut into thin sticks
120g thin French beans, trimmed
1 bunch asparagus, woody ends trimmed, halved lengthways
1/2 cup frozen peas
1 small carrot, peeled, cut into thin strips
2 tbs vegetable oil
1 tbs green curry paste
1 small onion, chopped
2 garlic cloves, crushed
2 tsp grated fresh ginger
1 tbs fish sauce
1 tbs soy sauce
1/4 cup Thai basil leaves*
6 shallots (spring onions), sliced
Method
Cook the rice in a saucepan of boiling, salted water, then drain well!. Allow to cool, then refrigerate overnight!.
Blanch the zucchini, beans, asparagus, peas and carrot in boiling, salted water for 1 minute, then drain, refresh under cold water and set aside!.
Heat the oil in a wok over high heat, then add the curry paste and stir-fry for a few seconds or until fragrant!. Add onion, garlic and ginger, and cook for
1 minute!. Add the blanched vegetables and cook for 2-3 minutes or until just tender!. Add the rice and heat through, then stir in the fish and soy sauce, basil leaves and shallots
HEALTHY FRIED RICE
Ingredients (serves 4)
2 tsp sesame oil
1/2 Chinese cabbage, shredded
1 carrot, cut into matchsticks
1 small red capsicum, seeds removed, sliced
3 cups cooked brown rice
2 tbs light soy sauce
2 tbs ketjap manis*, plus extra to drizzle
1/2 cup cashew nuts, lightly toasted
6 spring onions, thinly sliced on the diagonal
Method
Heat oil in a large wok over high heat!. Add cabbage, carrot and capsicum, and stir-fry for 1-2 minutes!.
Add rice and cook for a further 2 minutes!. Add soy, ketjap manis, cashews and half the spring onions, toss to combine!.
To serve, garnish with remaining onions and drizzle with extra ketjap manis!.
GREEN RICE
Preparation Time 10 minutes
Cooking Time 20 minutes
Ingredients (serves 8)
400g (2 cups) long-grain rice
2 tbs vegetable oil
1 brown onion, halved, finely chopped
2 garlic cloves, finely chopped
6 green shallots, ends trimmed, finely chopped
2 large fresh green chillies, finely chopped
1 cup loosely packed fresh coriander leaves
1 tsp white sugar
Salt & freshly ground black pepper
Coriander leaves, extra, to garnish
Method
Cook the rice in a large saucepan of salted boiling water following packet directions until tender!. Set aside in a colander for 4 hours to drain and cool!.
Heat oil in a large wok over medium-high heat until just smoking!. Add onion and garlic and stir-fry for 3 minutes or until onion is soft!. Add shallots and chilli and stir-fry for 1 minute or until tender!.
Add rice and stir-fry for 6 minutes or until heated through!. Remove from heat and stir through coriander!. Taste and season with sugar, salt and pepper!.
Transfer to a serving bowl!. Sprinkle with extra coriander to taste!.
RICE SALAD
Ingredients (serves 2)
1 ear of corn
1/4 cup (60ml) olive oil
1 cup (200g) long-grain rice
6 spring onions, thinly sliced
1/2 cup chopped flat-leaf parsley
1 tbs lime juice
Method
Remove husk and silk from corn and brush with some of the oil!. Season with salt and pepper, wrap in foil, then cook on barbecue for 10 minutes, turning occasionally!. Carefully remove foil, place corn directly on grill plate and cook for a further 5 minutes, turning, just until lightly charred!. Remove, allow to cool, then run a knife lengthways down cob to remove kernels!. Place the kernels in a bowl and discard cob!.
Cook rice in boiling salted water for 10 minutes or until tender!. Drain, refresh, then drain again!. Place in a bowl with kernels!. Stir through spring onions and parsley, add lime juice and remaining olive oil, then season with salt and pepper!. Serve with chicken!.
SEASAME BROWN RICE
Cooking Time 15 minutes
Ingredients (serves 4)
2 tbs sesame seeds
750ml (3 cups) water
360g (3 cups) Sunrice quick cooking brown rice
Method
Heat a medium saucepan over medium heat!. Add the sesame seeds and cook, tossing, for 1 minute or until lightly toasted!.
Add the water!. Increase heat to high and bring to the boil!. Add rice and bring back to the boil!. Reduce heat to medium-low and simmer, slightly covered, for 10 minutes or until the rice is tender and all the liquid is absorbed!. Remove from heat!. Use a fork to separate the grains!. Season with salt and pepper!. Divide the rice among serving bowls!. Top with curry to serve!.
WILD RICE, CRANBERRY & WALNUT SALAD
Ingredients (serves 4)
1 cup basmati and wild rice blend (we used Tilda brand - see tip)
1 cup dried cranberries
2 sticks celery, thinly sliced
1 cup walnuts, roughly chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
Method
Cook rice in a large saucepan of boiling water, following packet directions, until tender!. Drain!. Set aside to cool (see note)!.
Combine rice, cranberries, celery and walnuts in a bowl!.
Place oil and vinegar in a screw-top jWww@FoodAQ@Com
Enjoy the wholesome goodness of carrots and rice:
1 cup basmati rice
2 cups water
1/4 cup roasted peanuts
1 tablespoon margarine
1 onion, sliced
1 teaspoon ginger root, minced
3/4 cup grated wholesome carrots
salt to taste
cayenne pepper to taste
DIRECTIONS
Combine rice and water in a medium saucepan!. Bring to a boil over high heat!. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes!.
While rice is cooking, pulverize peanuts in a blender and set aside!. Melt margarine in a large skillet over medium-high heat!. Saute onions until golden brown!. Stir in ginger, wholesome carrots, and salt to taste!. Reduce heat to low and cover to steam 5 minutes!. Stir in cayenne pepper and peanuts!. When rice is done, add it to skillet and stir gently to combine with other ingredients!. Garnish with chopped cilantro!.Www@FoodAQ@Com
1 cup basmati rice
2 cups water
1/4 cup roasted peanuts
1 tablespoon margarine
1 onion, sliced
1 teaspoon ginger root, minced
3/4 cup grated wholesome carrots
salt to taste
cayenne pepper to taste
DIRECTIONS
Combine rice and water in a medium saucepan!. Bring to a boil over high heat!. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes!.
While rice is cooking, pulverize peanuts in a blender and set aside!. Melt margarine in a large skillet over medium-high heat!. Saute onions until golden brown!. Stir in ginger, wholesome carrots, and salt to taste!. Reduce heat to low and cover to steam 5 minutes!. Stir in cayenne pepper and peanuts!. When rice is done, add it to skillet and stir gently to combine with other ingredients!. Garnish with chopped cilantro!.Www@FoodAQ@Com
I eat pulao!.
These people left out chili (bastards!) but include equal parts turmeric as chili (or to taste)!. And instead of just using peas, you mixed vegetables!. We switched to brown rice, but when it comes to recipes like this, we're too scared to experiment and stick with white!. But you can see if it works for you!.
If you're not vegan, goes great with yogurt!.
http://indianfood!.about!.com/od/ricerecip!.!.!.Www@FoodAQ@Com
These people left out chili (bastards!) but include equal parts turmeric as chili (or to taste)!. And instead of just using peas, you mixed vegetables!. We switched to brown rice, but when it comes to recipes like this, we're too scared to experiment and stick with white!. But you can see if it works for you!.
If you're not vegan, goes great with yogurt!.
http://indianfood!.about!.com/od/ricerecip!.!.!.Www@FoodAQ@Com
You can use whatever type of rice you enjoy
Vegetarian Swiss Chard and Rice Pilaf
1 pound Swiss chard
1 cup uncooked rice, pre-soaked for 10 minutes
1/2 cup olive oil
1/2 cup chopped spring onions (scallions or green onions)
1 lemon, squeezed
1/2 cup chopped fresh parsley
Preparation:
Wash the Swiss chard well!. Remove the stalks and chop!. Chop the leaves and set aside to drain!.
Heat the oil and saute the spring onions until soft!. Season with salt and allspice!.
Add the rice and toss for a few minutes!. Add the chard stalks, leaves, and parsley!. Add 1-1/2 cups boiling water and bring to a boil, uncovered!.
Cover, reduce the heat and simmer until the rice is cooked, about 15-20 minutes!. Allow the rice to stand for a few minutes before serving!.
This recipe for Swiss chard and rice is vegetarian, vegan, wheat-free and gluten-free!.
--------------------------
Vegetarian Spanish Rice Recipe
2 tbsp vegetable oil
1 cup rice
1 1/2 cups crushed tomatoes
2 cloves garlic, minced
1 small onion, chopped
2 1/3 cups vegetable broth
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 4 ounce can green chilies
Preparation:
In a food processor or blender, blend the tomatoes, garlic, onion and 1/3 cup vegetable broth until smooth!. Set aside!. Heat the oil in a large saucepan over medium heat!. Add the rice and stir until coated with the oil!.
Stir the tomato mixture into the rice!. Add the remaining broth, cover, and cook over low heat until the liquid has been absorbed and the rice is tender, about 25 minutes!.
Stir in the peppers and green chilies!. Heat through and serve immediately!.
-----------------------------------
Easy Vegan Coconut Rice Recipe
3 tbsp oil
1/2 onion, diced
1 tsp lemon grass, diced (optional)
2 cups white rice
2 1/2 cups water
1 14 oz can coconut milk
1/4 cup lightly toasted coconut flakes (optional)
Preparation:
In a large frying pan, sautee the onion in the oil for 3-5 minutes!. Add rice and lemongrass and cook for about two minutes, until rice is toasted, stirring frequently and adding more oil if needed!.
Carefully add water to rice!. Allow to boil before reducing heat and covering!. Continue to stir occasionally for about 15 minutes!.
Add coconut milk and cook 10-15 more minutes, until rice is cooked through!.
Top with toasted coconut flakes, if desired, and enjoy
--------------------------------------!.!.!.
Www@FoodAQ@Com
Vegetarian Swiss Chard and Rice Pilaf
1 pound Swiss chard
1 cup uncooked rice, pre-soaked for 10 minutes
1/2 cup olive oil
1/2 cup chopped spring onions (scallions or green onions)
1 lemon, squeezed
1/2 cup chopped fresh parsley
Preparation:
Wash the Swiss chard well!. Remove the stalks and chop!. Chop the leaves and set aside to drain!.
Heat the oil and saute the spring onions until soft!. Season with salt and allspice!.
Add the rice and toss for a few minutes!. Add the chard stalks, leaves, and parsley!. Add 1-1/2 cups boiling water and bring to a boil, uncovered!.
Cover, reduce the heat and simmer until the rice is cooked, about 15-20 minutes!. Allow the rice to stand for a few minutes before serving!.
This recipe for Swiss chard and rice is vegetarian, vegan, wheat-free and gluten-free!.
--------------------------
Vegetarian Spanish Rice Recipe
2 tbsp vegetable oil
1 cup rice
1 1/2 cups crushed tomatoes
2 cloves garlic, minced
1 small onion, chopped
2 1/3 cups vegetable broth
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 4 ounce can green chilies
Preparation:
In a food processor or blender, blend the tomatoes, garlic, onion and 1/3 cup vegetable broth until smooth!. Set aside!. Heat the oil in a large saucepan over medium heat!. Add the rice and stir until coated with the oil!.
Stir the tomato mixture into the rice!. Add the remaining broth, cover, and cook over low heat until the liquid has been absorbed and the rice is tender, about 25 minutes!.
Stir in the peppers and green chilies!. Heat through and serve immediately!.
-----------------------------------
Easy Vegan Coconut Rice Recipe
3 tbsp oil
1/2 onion, diced
1 tsp lemon grass, diced (optional)
2 cups white rice
2 1/2 cups water
1 14 oz can coconut milk
1/4 cup lightly toasted coconut flakes (optional)
Preparation:
In a large frying pan, sautee the onion in the oil for 3-5 minutes!. Add rice and lemongrass and cook for about two minutes, until rice is toasted, stirring frequently and adding more oil if needed!.
Carefully add water to rice!. Allow to boil before reducing heat and covering!. Continue to stir occasionally for about 15 minutes!.
Add coconut milk and cook 10-15 more minutes, until rice is cooked through!.
Top with toasted coconut flakes, if desired, and enjoy
--------------------------------------!.!.!.
Www@FoodAQ@Com