omnomnom | Entries tagged with rice

I made this salad for supper tonight, as I do quite often in the summer, and it occurred to me that I could also post it here. My version is a slight evolution (or more accurately devolution?) of this 2008 Canadian Living recipe. I also use the dressing/vinaigrette on normal salads.

( Accessibility and dietary notes )

( Ingredients and directions )

jjhunter

Cheap, easy, stores well, and can be jazzed up with further additions to vary latter servings - this recipe is one of my fallback staples.

( ingredients )

Instructions:
Heat oil in heavy-bottomed pot (you'll need a lid later) and saute onion and garlic until translucent. Add ginger, tumeric and curry powder and saute a few minutes longer. (Can add more oil if necessary.) Add rice and saute for a few more minutes to coat the rice. Add the lentils, stock, raisins, and sunflower seeds, and bring to a boil. Reduce the heat, cover, and simmer for 25 minutes.

Excellent served with yogurt, or with Waldorf salad.

Extras my mom recommends:

Would be good with butternut squash...roasted in chunks (with parsnips perhaps? ) or bake the squash, scoop it out and whip it with a bit of orange juice and nutmeg. Saute some dark greens (chard, spinach) with olive oil, garlic, pinenuts as a second vegetable.

foxfirefey

This is a vague recipification of a thing I throw together for the majority of my lunches because it will make Sunday dinner and lots of leftovers. It is good if you like lemony things and need something that makes a ton of hearty leftovers with little effort. I use a large 6 quart slow cooker to manage the following, but it can also be baked in the oven for around 45 minutes without the rice involved.

( Instructions ahoy )

monksandbones

I made what I consider a delicious batch of vegetarian friend rice for supper tonight, and since I was writing it up anyway in the hope of being able to reproduce it in the future, I thought I'd share it here as well.

Dietary note: I made this with egg, so it's not vegan, but it would probably be pretty tasty without egg, with extra cabbage, or with some crumbled tofu.

Accessibility note: This dish involves several preparation steps including pre-cooking the rice and pre-making the sauce. It also requires chopping (although you could use pre-chopped or grated carrots and pre-shredded cabbage to cut down on that) and ten to fifteen minutes of standing over a hot wok or skillet stirring.

The sauce I used come from my favorite cookbook, Audrey Alsterburg and Wanda Urbanowicz, ReBar Modern Food Cookbook, and it's great for general stir-fry purposes too. Here's the recipe:

( Soy Chile Sauce )

Here's the recipe for the rice:

( Vegetarian Fried Rice )

mathsnerd

This is the curry I made last night (my first attempt at curry and it turned out SO delicious - w00t!) modified from this recipe my dear Katie linked me to. I think I prefer my version. If you have accessibility issues, this is a good recipe to get help with on the prep. My carer did all the peeling and chopping and thus made it possible for me to make this recipe at all.

Accessibility Notes: This is a spoon-eating recipe. You will need to peel and dice potatoes, slice capsicum in small strips, peel and cut ginger into tiny cubes, cut up chicken if yours doesn't come from the store in handy bite-sized strips like mine did, open a tin, stir a full large skillet without slopping over, cook rice, and measure peanut butter out without screaming in frustration (I screamed).

Equipment Needed: A huge deep skillet pan thing or medium huge pot with lid. A wooden spoon for stirring. A ladle for serving. A knife and cutting block and a veg peeler (if you use one) for prep. A tablespoon measurement. A helper is awesome here for the prep.
( Curry! )

Mods: can we have tag: thai?

Current Mood: full

cheyinka

Southern Living magazine had a no-cook issue that had a great recipe for summer rolls with peach slices and barbeque pork. They were delicious, but also a lot of work - they were intended for a party, where you'd make one for each guest and then your guests would make the rest themselves, so making them for my husband and son and I was, as I said, a lot of work. So instead I decided to make the recipe as a salad!

( ingredients ) ( directions )

Current Mood: accomplished

eleanorjane

In the winter - which is rapidly approaching here in Aus - I love risotto, but I don't love standing at the stove for half an hour to make it. Enter my adaptation of Dabbling In The Delicious's Forget the Stove Risotto.

( Deliciousness herein! )

highlyeccentric

Just invented this, and concluded that I must do it again. Forever.

( Dietary and accessibility notes )

( Ingredients and method )

This is going to serve 3-4 people, depending on how much your people eat.

wendelah1

Another recipe from Lora Brody's "Slow Cooker Cooking." This couldn't be easier and it gets you away from that dreadful stirring thing you have to do to make risotto on a stovetop.

1/4 C. olive oil

2 shallots, peeled and minced

1 1/4 C. arborio rice

1/4 C. dry white wine

3 3/4 C. chicken broth

1 t. salt

1/2 or 2/3 C. freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

Heat the oil in a small saute pan over medium heat, and sauté the shallots until they have softened. Scrape them into the insert (or bowl) of the slow cooker. If your microwave oven is large enough to hold the slow-cooker insert, place the oil and shallots in the insert, cover with the lid or a flat plate, place in microwave and cook on high for 4 to 5 minutes.

Toss rice in the insert to coat it with oil. Stir in wine, broth and salt. Cover and cook on High for about 2 hours or until all liquid is absorbed. Just before serving, stir in the cheese.

Makes 4 generous servings.

amalnahurriyeh

So, I'm growing some kale in my backyard this summer (see?), which is great, because kale's one of my favorite vegetables, and kale on the stalk is highly unlikely to end up rotten sludge in the bottom on the fridge drawer, because will remain tasty and alive. But this also means I have to use it up before it overgrows its box. Oh, what a shame.

Anyway, this is my new favorite way to use kale. Whether or not it would move to another sturdy green is less clear to me; a lot relies on the kale holding up and getting a little crispy with cooking, whereas a more delicate green like spinach or chard would just get soft. Mustard greens might do it.

( yummy yummy green stuffs )

aquinasprime

I traded a recipe for chocolate cake for this really yummy recipe for an Indian dish called Biryani Chicken during my third year of medical school. There is a large population of Indian residents and knowing my husband's (then fiance's) love of Indian food I asked one of the residents for some of her recipies. All she wanted were some recipes for American desserts. This recipe makes a ton (we have served 4 adults for dinner and then ate the leftovers for lunch for days). Because this is a recipe passed on orally there aren't really precise amounts or instructions. The last instruction was originally "cook until the smell fills your apartment". This recipe reminds me of fall because of that instruction. In fall, I start to close the windows and the smell of what we're cooking really fills the house.

( Biryani Chicken )

Current Mood: hungry
Current Location: home
Current Music: HIMYM on TV

karohemd

This was my dinner last night. Not taken from any specific recipe but my own creation, possibly inspired by Jamie Oliver's style of cooking (I even have one of his Tefal pans, heh).

( 'Recipe' and another photo )

Current Mood: lazy

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OmNomNom!

A Place for Foodies

Entries tagged with rice

Lentil-rice salad with red pepper and feta

Curried Rice with Lentils

Lemon Thyme Chicken Mushroom Soup

Vegetarian Fried Rice

Massaman Curry (sort of)

Pork & Peach Salad

The Easiest Risotto In The Universe

Chicken, Green Bean and Mushroom Risotto

Slow Cooker Risotto

Kale Fried Rice!

Biryani Chicken Recipe - Fall Recipe for Kat

Pork Chop on Mediterranean Veg with Saffron Rice