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spiced-and-jewelled-pilaf

 

What you need:

1 tbsp  olive oil

1 small onion, finely diced

1 clove garlic, crushed

1 inch piece fresh ginger, peeled and finely grated

175g mushrooms, finely sliced

1 mild red chilli, sliced (optional)

1 tbsp mild curry powder

150g basmati rice

375ml vegetable stock

125g baby spinach

2 tbsp dried cranberries

2 tbsp flaked almonds, toasted

What you do:

Heat the olive oil in a saucepan and fry the onion, garlic and ginger for 3-4 mins

Add the mushrooms, chilli, if using, and mild curry powder and fry for 2-3 mins more

Stir the basmati rice into the pan, coating it with the spice mixture

Pour over the vegetable stock and bring to the boil. Cover with a lid and simmer for 20 mins, until the water has reduced and the rice is tender

Top the rice with the spinach, replace the pan lid, and cook for another 5 mins

To serve, gently stir in the spinach and sprinkle with the dried cranberries, flaked almonds and coriander, ( if using)

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Lemon & asparagus pilaf with garlic prawns

What you need:

300 ml   Chicken Stock

250ml (1 cup) boiling water

1 tsp finely grated lemon rind

1 tbsp fresh lemon juice

What you do:

Heat a large saucepan over medium heat. Spray with olive oil spray to lightly grease. Add the onion and cook, stirring, for 5 minutes or until soft. Add one-third of the garlic and cook, stirring, for 1 minute or until aromatic.

Add the rice to the pan and stir to coat. Add the wine and simmer until almost evaporated. Add the stock and water, and bring to the boil. Reduce heat to low. Cook, covered, for 10 minutes or until the liquid is absorbed. Stir in the asparagus. Set aside, covered, for 5 minutes to stand.

Meanwhile, heat a large frying pan over high heat. Spray with olive oil spray. Add the prawns and cook, stirring occasionally, for 2-3 minutes or until prawns curl and change colour. Add the remaining garlic and cook, stirring, for 1 minute or until aromatic.

Add the parsley, lemon rind and lemon juice to the rice mixture. Use a fork to separate the grains.

Divide the rice mixture among serving bowls. Top with the prawns. Serve with lemon wedges.

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prawn pilaf salad

 

What you need:

250g (9oz)  prawns, cooked and shelled
250g (9oz) easy-cook brown rice
1 litre (1¾ pints) vegetable stock
2 tbsp mild curry powder
10cm (4in) piece of cucumber, diced
4 tomatoes, chopped
4 spring onions, chopped
50g (1¾ oz) rocket leaves
4 tbsp  reduced-fat Greek-style natural yogurt
finely grated zest of 1 lemon
2 tbsp freshly chopped coriander (optional)

What you do:

Place the rice, stock and curry powder into a large pan and bring to the boil. Cook for 30 minutes until tender, leaving the lid off for the final 5 minutes of cooking time. Virtually all the liquid will have been absorbed. Remove from the heat and spread the rice out in a shallow serving dish to cool.

Once cool, stir in the prawns, cucumber, tomatoes, spring onions and rocket. Season with a little salt and freshly ground black pepper.

For the dip, mix together the yogurt and lemon zest and serve alongside the pilaf. Garnish with fresh coriander, if using.

 

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What you need:

1 onion, finely chopped
2 tbsp olive oil
350 g risotto rice, such as Arborio
1 garlic clove, finely chopped
1½ l boiling vegetable stock
pack smoked salmon, three-quarters chopped
85 g mascarpone
3 tbsp flat-leaf parsley, chopped
grated lemon zest, plus squeeze of juice
handful rocket

What you do:

Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.

Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don’t add salt as the salmon will be salty enough. Leave for 5 mins to settle, then taste and add a little lemon juice if you like.

Serve topped with reserved salmon (roughly torn) and some rocket.

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What you need:

2 cups dry red beans or dry kidney beans
5 cups cold water
1 tbsp vegetable oil
3/4 lb  boneless pork shoulder, cut into 1-inch pieces
2 1/2 cups chopped onions
6 garlic cloves, chopped
1 tbsp ground cumin
4 cups water
1 6-3/4-oz package Spanish rice, cooked
Fresh jalapeno peppers, sliced

What you do:

Rinse beans & drain. In a large saucepan, mix together the beans and the 5 cups water; bring to a boil. Reduce heat and simmer 10 minutes.

Remove from heat. Cover and let stand 1 hour. Rinse and drain beans.

Heat oil in a  frying pan or skillet over medium-high heat. Cook pork in two batches; drain fat.

Coat a 3-1/2- or 4-quart slow cooker with cooking spray. Add  the beans, pork, onions, garlic, and cumin. Pour in the 4 cups water; stir.

Cover; cook on low heat 10 to 11 hours.

Using a slotted spoon, remove the beans and pork.

Serve beans over rice, and spoon liquid over the top. Garnish with sliced jalapeno.

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What you need:

1 1/2 cups jasmine rice

tbsp sambal oelek (see my sauces & dips for my Home made recipe )

350g medium peeled green prawns, de-veined (tails intact)

2 tbsp peanut oil

3 green onions, thinly sliced

250g mini roma tomatoes, halved lengthways

1 cup fresh coriander leaves, roughly chopped

What you do:

Cook rice following packet directions. Drain. Rinse. Drain. Spread on a tray. Refrigerate for 2 hours or until cold.

Place sambal oelek into a medium bowl. Add prawns. Toss to coat. Set aside for 10 minutes.

Heat a wok over high heat. Add oil. Swirl to coat. Add prawns and sambal oelek mixture. Stir-fry for 2 to 3 minutes, or until pink and just cooked through. Add onion. Stir-fry for 1 minute. Add rice and tomatoes. Stir-fry for 2 minutes or until rice is hot. Add coriander. Toss to combine.

Serve.

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What you need:

1 cup Long Grain White Rice
1 tin (Approx. 13.6 oz) Coconut Milk, Full fat
2 cups Water
4 Vanilla Beans, Scraped
2 tbsp Pure Vanilla Extract
1 tbsp Cinnamon
¼ cup Honey

What you do:

In a medium saucepan, combine the rice, coconut milk, water, and seeds from the vanilla beans. Cover and bring to a boil over medium heat. Once it reaches a boil, reduce the heat to low and simmer until all the liquid is absorbed into the rice.

Add the vanilla extract, cinnamon, and honey and stir to combine. Taste and add any extra vanilla extract or cinnamon according to your taste level.

If serving hot, serve immediately. It serving warm, let the rice pudding cool for about 10 minutes before serving.

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What you need:

1 large aubergine, sliced into 1 cm rounds

3 tbsp olive oil

140 g couscous

225 ml hot vegetable stock

200 g cherry tomatoes, halved

handful mint leaves, roughly chopped

100 g log firm goat’s cheese, cubed

juice 1⁄2 lemon

What you do:

Heat grill to high. Put the aubergine on a baking sheet, brush with oil and season.

Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.

In the mean time , tip the couscous into a large bowl, pour over the stock, then cover and leave for 10 mins.

Mix the tomatoes, mint, goat’s cheese and remaining oil together.

Fluff the couscous up with a fork, then stir in the aubergines, tomato mixture and lemon juice.

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What you need:

2 x 400g tins chopped tomatoes

100g black pitted olives

2 cloves garlic, peeled and 
finely sliced

1 tbsp capers or 2 anchovy fillets

2 tsp sugar

300g  brown rice

4 fresh cod fillets (or any other white fish )

handful fresh basil leaves

 ( to serve)

What you do:

Preheat the oven to 200 C/400 F /Gas mark 6.

Put the tomatoes, olives, garlic, capers or anchovies and sugar into an ovenproof dish and cook for 15-20 minutes.

Meanwhile, cook the rice according to the packet instructions.

Carefully tuck the fish under the sauce and cook 
for 10 minutes or until just cooked.

Scatter over the basil leaves and serve with the rice.

 

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What you need:

1 leek, washed and trimmed

2 spring onions, trimmed

4 stalks celery, trimmed

1 tbsp olive oil

15g unsalted butter

½ pack pancetta

2 cloves garlic, peeled and finely chopped

400g  
risotto rice

300ml white wine (about 2 glasses, optional)

Approx 1.1-1.2 litre hot stock (made from 1 stock cube)

300g chopped spring greens or spinach

What you do:

Finely chop the leek, spring onions and celery.

Heat the oil and butter in 
a large pan &  add the vegetables, along with the pancetta, and cook until the vegetables are soft, but not coloured – this will take about 10 minutes. Add the garlic and cook for a minute.

Add the rice &  stir to coat the rice grains in the juices.

Add the wine, ( if using ), and leave to bubble away until all the liquid has been absorbed by the rice.

Gradually add the hot stock, stirring from time to time.

When you add the last of the stock, add the spring greens or spinach and cook until just wilted.

Add the Parmesan, cover for a few minutes and then serve.

To serve, handful Parmesan cheese, finely grated

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