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Posts Tagged ‘grain rice’

What you need:

1lb /450g  chicken breasts and thighs, skinned
1 ¾ pints /1 litre chicken  or vegetable stock
2 bay leaves
2oz / 60g  long-grain rice
2 leeks, thinly sliced
2 carrots, grated
pinch of ground cloves
1 tbsp chopped parsley
1 tsp sea salt

What you do:

Place the chicken in a pan with the bay leaves and pour in the stock. Bring to the boil then reduce the heat, cover, and simmer for 30 minutes.

Skim the surface of the soup and discard any scum that has formed. Add the vegetables, rice, cloves, and salt, bring back to the boil, reduce the heat, cover, and simmer for a further 30 minutes.

Remove the bay leaves and discard. If you wish, you can lift out the chicken, remove the meat from the bones, then return the meat to the soup.

Ladle the soup  between individual serving bowls and serve while still hot.

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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.

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What you need:

3 tbsp of oil
1 onion chopped
8oz / 225g long grain rice
1 green pepper, diced & seeded
1tsp chilli powder
1pt / 600ml boiling water
3 1/2oz / 100g sweetcorn ( tinned)
8oz / 225g red kidney beans (tinned) drained
2 tbsp freshly chopped coriander for garnish.

What to do:

In a wok heat the oil. Add the onion gently fry over a medium heat for around 2 mins.
Lower the heat, add the rice, pepper, & chilli powder to the onions in the wok & fry for 1 min. Gently pour in the boiling water, bring to the boil then simmer for around 15 mins.
Then stir in the sweetcorn, kidney beans & some of the coriander and gently heat through stirring occasionally.
Sprinkle the top with the rest of the coriander and serve.

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