JW Recipes

Archive for the ‘rice dishes’ Category

What you need:

550g/1¼ lb diced turkey
2 tbsp seasoned flour
1 tbsp oil
1 onion, peeled and sliced
2-3 garlic cloves, peeled and crushed
1-2 red chillies, deseeded and chopped
small piece root ginger, peeled and grated
1½ tbsp Madras medium hot curry powder
600ml/1 pint turkey or chicken stock
150ml/ ¼ pint coconut milk
3 firm bananas
2 tbsp lemon juice
4 tbsp low-fat yoghurt
lemon zest and sliced red chilli to garnish
freshly cooked Basmati rice,  and green salad to serve

What you do:

Toss diced turkey in seasoned flour and reserve.

Heat oil then gently sauté the onion, garlic, chillies and ginger for 3 minutes, stirring occasionally. Add the Madras curry powder and continue to sauté for 3 more minutes.

Add turkey to the pan, and cook for 4-5 minutes, stirring occasionally, or until the turkey is sealed.

Gradually stir in stock and then the coconut milk. Bring to boil still stirring then cover with a lid. Reduce heat and simmer for 30 minutes.

Slice the bananas and add to the pan with lemon juice and cook for a further 5 minutes or until turkey is tender.

Stir in yoghurt and heat through for 3 minutes .

Serve garnished with zested lemon rind and sliced chilli.

What you need:

450g / 1lb lean cubed skinless British Turkey breast
1 tbsp sunflower oil
1 onion peeled and chopped
2 cloves garlic peeled and crushed
1 large red pepper, cored and chopped
1 x 400g can chopped tomatoes
2 tbsp of paprika
175g / 6 oz easy-cook brown rice
100g / 4 oz frozen peas
900ml / 1.5 pints chicken stock or water
Green salad and crusty bread to serve

What you do:

Heat a large non-stick frying pan until quite hot and brown turkey
by dry frying for five minutes. Remove and set aside.

Add the oil, 2tbsp water, onion garlic and chopped pepper to pan
cook on a medium heat until softened, about 5 minutes.

Add tomatoes, paprika and rice. Stir well then pour in stock or water and season.

Bring to the boil, reduce to a simmer, cover and cook for 20 minutes.

Uncover, stir in browned turkey and peas. Cook uncovered for 5 minutes,string occasionally. The paella should be should be slightly moist and creamy.

Serve immediately with a crispy green salad and warm crusty French bread.

What you need:

300g basmati rice
25g butter
1 large onion , finely sliced
1 bay leaf
3 cardamom pods
small cinnamon stick
1 tsp turmeric
4 skinless chicken breasts , cut into large chunks
4 tbsp curry paste
85g raisins
850ml chicken stock
chopped coriander and toasted flaked almonds to garnish

what you do:

Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.

Stir the rice into the pan with the raisins, then pour over the stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander.

To serve, scatter over the rest of the coriander and the almonds.

What you need:

3 cups plain boiled rice
2 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
pinch of Hing
2 tbsp Raw Peanuts
1 tbsp sliced dry Coconut
1 tbsp Daliya
1/2 tsp Garam Masala
1/4 tsp Turmeric powder
1 tsp Red Chilli powder
1/2 tsp Coriander powder
6 to 7  Curry Leaves
1 tbsp Lemon juice

What you do:

Heat up oil, to that add raw peanuts and fry peanuts until it gets light brown color.

Once peanuts are fried, drain excess oil from it and remove in to other bowl.

In the same oil add sliced coconut and fry coconut too until it gets light brown color.

Once coconut is done, also drain excess oil from it and take it out in to separate bowl.
In the same oil add mustard seeds, let it crackle.

Next add cumin seeds, after cumin seeds sizzle, next put in hing.
Add chopped garlic and cook it for about a minute.

After 1 minutes add daliya and cook until daliya gets light brown color.
Add curry leaves, mix and lower the heat at this point of time.

Add turmeric powder, garam masala, coriander powder, red chilli powder, mix well and cook for just about a minute.
Add boiled rice and mix well with masala.
Add salt to taste, lemon juice, coriander leaves and mix well.

Garnish with fried peanuts and coconut right before serving the rice.

What you need:

1tsp vegetable oil
1 bunch spring onions, trimmed and chopped
300g risotto rice
1 garlic clove, crushed
200g mushrooms, sliced
900ml (1 ½ pints) hot vegetable stock
75g frozen peas, thawed
Ground black pepper

What you do:

Heat the vegetable oil in a large frying pan or saucepan and cook the spring onions over a medium-high heat for a few seconds. Add the rice and cook over a low heat for about 1 min, stirring all the time until the rice looks glossy but not brown.

Add the garlic and mushrooms, then pour in about half the hot stock and stir well. Cook over a medium heat for 20-25 mins, stirring often and gradually and adding the remaining stock a little at a time until the rice has absorbed all the liquid.

Check that the rice is tender. It should have a nice creamy texture. If it needs cooking for a bit longer, add a little more hot water.
Add the peas, stirring gently to mix them in. Check the seasoning, adding some pepper if needed.

Serve.

What you need:

6 oz sliced turkey kielbasa Sausage
1 large onion, chopped
1 large clove garlic, chopped
1 tsp olive oil
1 lb fresh kale, washed, or 1 package (10 ounces) frozen chopped kale, thawed and drained
2 tins (13 3/4 ounces each) reduced-sodium chicken broth
4 cups water
2 carrots, sliced
1 tsp dried leaf marjoram, crumbled
1/2 tsp salt
1/8 tsp pepper
1/2 cup uncooked long-grain white rice

What you do:

Saute kielbasa , onion and garlic in oil in large pot over medium-low heat until tender, about 10 minutes.

If using fresh kale, cut off stems and slice into 1/2-inch pieces. Keep stem pieces separate. Coarsely chop fresh leaves.

Add to the pot the chicken broth, 4 cups water, carrot, marjoram, salt, pepper and sliced fresh kale stems or frozen kale, if using. Bring to boiling. Lower heat; cover and cook for 15 mins longer. If using fresh kale, add the leaves at this point along with the rice to the pot. Bring to boiling. Lower the heat; cover and simmer for 15 minutes or until the rice is tender.

What you need:

1 tbsp olive oil
1 cup uncooked long grain rice
2 cups of chicken broth
1/2 yellow onion
1/4 cup of plain tomato sauce
4 cloves of garlic, minced
1 Roma tomato, diced
1 tsp cumin powder
1 chipotle pepper, diced
1/4 cup of frozen peas
salt, to taste

What you do:

Begin by getting a medium pot onto the stove, on medium heat. Add in the olive oil, and let it come to temperature. Add in the uncooked rice, and mix into the warmed oil. Mix from time to time, until your rice becomes a light, nutty brown. Once the rice begins to color, toss in the garlic, mix well, and let it cook within the rice for about a minute. Next toss in the rest of the ingredients, excluding the peas, and mix well. Reduce the heat to simmer, cover, leaving only a bit of space for steam to escape, and cook for about 20 minutes.

Do not lift the lid, just let it do its thing for the 20 minutes. Lift the lid, and gently stir, lifting from the bottom. Toss in the peas, and mix again. The rice will quickly cook the peas. The goal is to have super tender, not mushy rice.

What you need:

8 chicken thighs, skinned
1.7 litres hot vegetable stock
2 tbsp olive oil
4 red peppers, deseeded and cut into strips
700g uncooked shelled prawns
2 cans chopped tomatoes
450g paella or basmati rice
400g green beans, trimmed
3 strands of saffron
1 pinch cayenne pepper
1 pinch paprika
1 handful fresh flat-leaf parsley, finely chopped
1 pinch salt
1 pinch freshly ground black pepper

 What you do:

Put the chicken thighs in a large pan, add 600ml (1 pint) of the stock, cover with a lid, and cook over a low-medium heat for 15–20 minutes, or until the chicken is nearly cooked. Remove with a slotted spoon and reserve the stock.

Meanwhile, heat the oil in a paella pan or large frying pan, add the peppers, and cook for 2 minutes. Add the prawns, season with salt and black pepper, then cook over a medium heat, stirring occasionally, for 10 minutes or until the prawns are cooked and pink. Remove the prawns and peppers with a slotted spoon and put to one side.

Add the tomatoes to the pan, then the rice, and the reserved cooking stock and stir. Season again, then add another 600ml (1 pint) of the stock, and the chicken. Simmer gently for 20–30 minutes, or until the rice is cooked, adding the remaining stock as you need it. Add the beans for the last 10 minutes of cooking along with the saffron, cayenne, and paprika. Return the peppers and prawns to the pan, heat through, then sprinkle over the parsley and serve.

What you need:

2 cups long grain rice

2 tbsp olive oil

1 litre of hot water

2 bay leaves

salt & pepper to taste

1 vegetable stock cube

1 tsp paprika powder

1/2 tsp turmeric  powder

1 pinch of saffron

2 onions diced

1 leek sliced

1 small aubergine cut into cubes

1 courgette (zucchini) cut into semi circles

1 of each red & yellow  peppers diced

5 to 6 button mushroom quartered

What you do:

Wash and soak the rice in some hot water, while you prepare the vegetables. Chop into fairly large chunks and boil the water.

Pre heat a large sauce pan or wok on medium temperature.

Drain the rice, add the oil to the pan and all the ingredients and sauté for a few minutes, you will see a shine on the rice. Pour the hot water and cover and cook for 15 minutes. Mix and check to see if the rice is done, add more water if necessary and cook until all the water has evaporated.

serve with some lemon wedges.

What you need:

2 tbsp Olive Oil
8 Chicken Thighs
1 Spanish Onion  (sliced)
1 Green pepper de-seeded & chopped

1 Red Pepper de-seeded and chopped
2 Garlic Cloves, finely chopped or crushed
1 tsp Smoked Paprika
1 Bay Leaf
230 g tin chopped Tomatoes
1 tsp Thyme Leaves
1 tsp Dried Oregano
6 0z /175 g Long-Grain Rice
1 pinch Saffron Threads
1 1/2 pints / 750 ml Chicken Stock
2 tbsp Tomato Purée
½ Lemon, juice
1 pinch Salt
1 pinch Black Pepper, freshly ground
4 oz / 100g Frozen Peas

What you do:

Preheat the oven to 180°C /350°F/Gas mark 4.

Heat half the oil in a large saucepan  and fry the chicken thighs over high heat, turning frequently, or until evenly browned. Remove from the saucepan , drain, and set aside.

Add the remaining oil, reduce the heat and fry the onion until softened. Add the chopped peppers and garlic and fry for 5 minutes, or until they start to soften. Add the paprika, bay leaf, tomatoes, thyme, and oregano, and stir in the rice. Fry for 1–2 minutes, stirring constantly.

Crumble in the saffron, add the chicken stock, tomato purée, lemon juice and season to taste with salt and pepper.

Pour into an oven proof casserole dish &  place the chicken thighs on top,  pushing them down into the rice, cover, and cook in the oven for 15 minutes. Add the peas and return to the oven for a further 10 minutes, or until the rice is tender and has absorbed the cooking liquid.

Serve hot, straight from the oven in the  casserole dish.