Rice...

[Angelic]

Cheddar Rice recipe


ingredients
1 tbsp oil
1 small onion, finely chopped
1 clove garlic, peeled and crushed
8 oz (225 g) wholegrain rice
6 oz (175 g) mushrooms, thickly sliced
15 fl oz (450 ml) hot chicken stock
1/2 teaspoon (2.5 ml) dried oregano
3 oz (75 g) Cheddar, grated
3 tbsps fresh chopped parsley

method

1. Heat the oil in a saucepan and gently fry the onion and garlic until translucent.

2. Stir in the rice and mushrooms. Add the stock and bring to the boil, stirring. Add the oregano and cheese.

3. Pour into a buttered casserole.

4. Bake at Mark 4 (180°C) 350°F, for 30 minutes or until the rice is tender.

5. Stir in the parsley and serve with green salad.

[Angelic]

Risotto recipe

ingredients
15 ml (1 tbsp) olive oil
25 g (1 oz) butter
1 medium onion, peeled and finely chopped
350 g (12 oz) Italian risotto
900 ml (1 1/2 pt) chicken stock
5 g (1 tsp) salt
freshly ground pepper
7 g (1 tbsp) freshly chopped parsley (optional)

method

1. Using a heavy-bottomed saucepan, heat the oil and butter. Add the onion and cook over a low heat for about 3 - 4 minutes without browning.

2. Add the risotto rice dry and stir-fry for about 2 minutes over a medium heat.

3. Add half the hot chicken stock. Stir from the bottom to avoid sticking and continue to do so until the grains are separate and the stock is absorbed.

4. Continue adding the remaining stock with the salt bit by bit, stirring all the time, until it is all absorbed. The risotto should have cooked to a creamy consistency in about 25 minutes without becoming mushy.

5. Add the freshly ground pepper and, if you wish, a little freshly chopped parsley for colour, and serve hot.

Variation: For Risotto Milanese cook as above but substitute 150 ml (1/4 pt) white wine for the equivalent stock. Add 25 g (1 oz) butter and 25 g (1 oz) Parmesan cheese at the end of the cooking time just before serving. Can be garnished with mushrooms.

[Angelic]

Rice with Shrimps recipe

ingredients

100 g long grain rice
2 oz (50 g) ham
1/2 stick (2 oz) 50 g butter
100 g peeled shrimps
salt and pepper

method

1. Wash and drain the rice.

2. Cook in boiling salted water for 15-18 minutes; drain well.

3. Return the rice to the dry pan.

4. Cut the ham into thin strips.

5. Melt the butter in a frying pan, add the rice and fry for 4-5 minutes.

6. Stir in the ham and shrimps and heat for 2-3 minutes.

7. Season to taste with salt and pepper.

8. Pile on to a warmed serving dish.

[Timy]

Alaaaaaaaaaaaaaaah AMAZING i had printed it ... and today i will try Risotto recipe

[Angelic]

Savoury Rice recipe

ingredients

200 g (7 oz) long grain rice
1 onion
2 oz (50 g) mature Cheddar cheese
5 tbsp Fresh Tomato sauce
2 tbsp chopped parsley
1/2 tsp dried mixed herbs
a pinch of Cayenne pepper
1/4 tsp salt
1/2 stick (2 oz) 50 g butter

method

1. Wash and drain the rice.

2. Skin and chop the onion.

3. Cook the rice and onion in boiling salted water for 18-20 minutes; drain well.

4. Put the rice back into the dry saucepan.

5. Grate the Cheddar cheese and stir it into the mixture with the tomato sauce.

6. Add the parsley, herbs, Cayenne pepper, salt, and butter to the saucepan.

7. Stir well and heat for 3-4 minutes. Pile on to a warmed serving dish.

8. Serve hot with grated Parmesan cheese.

[Angelic]

Rice and Nut Salad recipe

ingredients

This refreshing salad is high in protein from the rice, nuts and beans, and very low in saturated fats.
2 tbsps olive oil
2 tbsps lemon juice
Freshly ground sea salt and black pepper
120 g (4 oz) sultanas
60 g (2 oz) currants
275 g (10 oz) cooked brown rice, well drained
90 g (3 oz) blanched almonds, chopped
60 g (2 oz) cashew nuts, chopped
60 g (2 oz) shelled walnuts, chopped
425 g (15 oz) canned peach slices in natural juice, drained and chopped
1/4 cucumber, cubed
120 g (4 oz) cooked red kidney beans
1 tbsp pitted black olives

method

1. Put the olive oil, lemon juice and salt and pepper into a screw top jar. Shake vigorously, until the mixture has thickened.

2. Put the sultanas and the currants into a small

3. Mix together the rice, nuts, soaked fruit, peaches, cucumber, kidney beans and olives in a large mixing bowl.

4. Pour the dressing over the salad, and mix together thoroughly, to ensure all the ingredients are evenly coated.

[Angelic]

Vegetable fried rice recipe

ingredients

250 g (9 oz) long-grain rice
salt
250 g (9 oz) carrots, diced
1 parsnip, diced
1 small turnip, diced
2 tablespoons vegetable oil
1 large onion, chopped
1 clove garlic, crushed (optional)
50 g (2 oz) button mushrooms, sliced
2 large tomatoes, skinned and sliced
50 g (2 oz) frozen peas, defrosted
freshly ground black pepper
2 eggs, lightly beaten
1 tablespoon chopped fresh parsley
grated Parmesan cheese, to serve

method

1. Bring a large saucepan of salted water to the boil, add the rice and cover. Lower the heat and simmer for 10 minutes, or until the rice is just tender.

2. Meanwhile, bring another pan of salted water to the boil. Add the carrots, parsnip and turnip and cover. Lower the heat and cook for about 8-10 minutes, or until all the
vegetables are barely tender.

3. Drain the cooked root vegetables and reserve. Drain the rice in a colander and rinse well under hot running water to separate the grains. Drain again.

4. Heat the oil in a large non-stick saucepan, add the onion and garlic, if using, and fry gently for 5 minutes, until the onion is soft and lightly coloured.

5. Add the drained root vegetables
to the pan, together with the mushrooms, tomatoes, peas and rice. Stir well and season to taste with salt and plenty of pepper. Cover the pan and cook over very low heat for 10 minutes.

6. Stir in the eggs and gently turn the mixture so that the egg cooks. Remove from the heat and turn into a warmed serving dish. Garnish with the parsley and serve at once with the Parmesan cheese.

[Angelic]

Tequila Rice Platter recipe

ingredients

7 oz (200 g) five minute rice
salt
3 1/2 oz (100 g) tomato
puree
2 tbsp pesto
1 tbsp chilli sauce
1 shot Tabasco sauce
7 oz (200 g) tinned sweetcorn
pepper
7 oz (200 g) cooked shrimps
1 fl oz (3 cl) Tequila

method

1. Cook the rice. Mix together the tomato puree, pesto and chilli sauce and add a shot of Tabasco sauce.

2. Drain the sweetcom using a colander. Add to the mixture. Season everything with salt and pepper

3. Pour the tequila over the shrimps and leave to soak while the rice is cooling. Then mix the rice, tomato mixture and shrimps together.

[Angelic]

Thai Steamed Rice recipe

information
Steaming rice after boiling separates out each grain, making it very light and fluffy. It is delicious served with any type of curry.

ingredients

225 g (8 oz) long-grain rice
600 ml (1 pint) cold water

method

1. Rinse the rice in a sieve then put it in a pan with the water.

2. Bring to the boil, lower the heat and cook uncovered until the water has been absorbed and a series of holes appears in the surface of the rice.

3. Line the base of a steamer within 1.25 cm (1/2 in) of the edges with foil and raise the edges into a shallow, bowl-like shape.

4. Puncture all over base with a skewer.

5. Turn the rice into the foil in the steamer and place over a pan of fairly fast-bubbling water.

6. Cover and cook for 30 minutes until the rice is just tender and fluffy.

7. Refill the base pan with boiling water if necessary.

[Angelic]

Nutty Rice and Mushroom Stir-fry recipe

information

This delicious and substantial supper dish can be eaten hot or cold with salads. Of all the types of long grain rice, basmati is undoubtedly the king.

ingredients

350 g (12 oz) long grain rice, preferably basmati
45 ml (3 tbsp) sunflower oil
1 small onion or shallot, roughly chopped
225 g (8 oz) field mushrooms, sliced
50 g (2 oz) hazelnuts, roughly chopped
50 g (2 oz) pecan nuts, roughly chopped
50 g (2 oz) almonds, roughly chopped
60 ml (4 tbsp) fresh parsley, chopped
salt and ground black pepper

method

1. Rinse the rice, then cook for 10 - 12 minutes in 700 - 900 ml ( 1 1/4 - 1 1/2 pints) 3 - 3 3/4 cups salted water in a saucepan with a tight-fitting lid. When cooked, refresh under cold water. Heat the wok, then add half the oil. Stir-fry the rice for 2 - 3 minutes. Remove and set aside.

2. Add the remaining oil and stir-fry the onion or shallot for 2 minutes until softened but not coloured. Mix in the field mushrooms and stir-fry for 2 minutes.

3. Add all the nuts and stir-fry for 1 minute. Return the rice to the wok and stir-fry for 3 minutes. Season with salt and pepper. Stir in the parsley and serve at once.

[Angelic]

Coconut rice salad recipe

ingredients

500 g (1 lb) long-grain rice
salt
3 chicken stock cubes, crumbled
2 teaspoons cumin seeds
1 small coconut, broken open and flesh removed, or 225 g (8 oz) packet shredded coconut
4 tablespoons corn or vegetable oil
2 tablespoons red wine vinegar
3 tablespoons finely chopped fresh parsley
1/4 teaspoon mustard powder
freshly ground black pepper
3 bananas
175 g (6 oz) salted peanuts

method

1. Fill a large saucepan with salted water and add the crumbled stock cubes. Bring to the boil, then add the rice and cumin seeds. Stir once to mix the ingredients together, then cover and simmer gently for 20 - 25 minutes until the rice is tender.

2. Pour the cooked rice into a colander and rinse well under cold running water. Leave to cool and drain well.

3. Meanwhile, grate the coconut flesh finely.

4. Put the oil in a large serving bowl with vinegar, parsley, mustard and pepper to taste. Mix well.

5. Just before serving: peel the bananas and slice them directly into the dressing. Mix lightly. Add the rice, grated coconut and peanuts and fork lightly together.

[Angelic]

Mexican-style Rice recipe

ingredients

350 g (12 oz) 1 3/4 cups long grain white rice
1 onion, chopped
2 garlic cloves, chopped
450 g (1 lb) tomatoes, peeled, seeded and coarsely chopped
60 ml (4 tbsp) corn or peanut oil
900 ml (1 1/2 pints) 3 3/4 cups chicken stock
4 - 6 small red chillies
175 g (6 oz) 1 cup cooked green peas
salt and freshly ground black pepper
fresh coriander sprigs, to garnish

method

1. Soak the rice in a bowl of hot water for 15 minutes. Drain, rinse well under cold running water, drain
again and set aside.

2. Combine the onion, garlic and tomatoes in a food processor and process to a puree.

3. Heat the oil in a large frying pan. Add the drained rice and saute until it is golden brown. Using a slotted spoon, transfer the rice to a saucepan.

4. Reheat the oil remaining in the pan and cook the tomato puree for 2 — 3 minutes. Tip it into the saucepan and pour in the stock. Season to taste. Bring to the boil, reduce the heat to the lowest possible setting, cover the pan and cook for 15 — 20 minutes until almost all the liquid has been absorbed. Slice the red chillies from tip to stem end into four or five sections. Place in a bowl of iced water until they curl back to form flowers, then drain.

5. Stir the peas into the rice mixture and cook, -without a lid, until all the liquid has been absorbed and the rice is tender. Stir the mixture from time to time.

7. Transfer the rice to a serving dish and garnish with the drained chilli flowers and sprigs of coriander.

[Angelic]

Enjoy Timy LOl