Time 50m Yield 6 servings. Number Of Ingredients 12 Steps:
Preheat oven to 325°. In a small saucepan, bring first 5 ingredients to a boil. Remove from heat. Pour over rice in a greased 8-in. square baking dish. Bake, covered, until all liquid is absorbed, 30-35 minutes., Meanwhile, in a small nonstick skillet over medium-high heat, cook pumpkin seeds, brown sugar and cayenne pepper, stirring constantly until sugar melts and cayenne coats pumpkin seeds, 4-5 minutes. Remove from heat; transfer to a plate, spreading out seeds to cool., Sprinkle cooked rice with feta, mint, cranberries and spiced pumpkin seeds.
Time 40m Yield 2-3 serving(s) Number Of Ingredients 11 Steps:
Rinse jasmine rice thoroughly under cold water in a large strainer. Heat oil in a large frying pan with a lid. Cook the garlic, onion, and turmeric over low heat for 2-3 minutes until the onions have softened. Add the rice and stir well to coat in oil. Pour in the coconut milk and water and add the lemon grass. Bring to a boil and cook gently until all the liquid has been absorbed by the rice, about 12 minutes. Remove pan from heat and leave for 15 minutes. Remove lemongrass stalk and transfer to a serving platter, add garnishes.
Time 20m Yield 6 servings. Number Of Ingredients 9 Steps:
In a skillet, saute onion, celery and peppers in butter over medium heat for 2 minutes or until crisp-tender. Remove from the heat; set aside. , In a saucepan, bring broth to a full boil. Remove from the heat. Quickly stir in rice, celery mixture, pepper, and, if desired, salt. Cover and let stand for 6-7 minutes. Stir before serving.
Time 45m Yield 8-10 serving(s) Number Of Ingredients 13 Steps:
If rice needs washing, wash well beforehand and allow to drain at least 1 hour. Heat oil in a large sauce pan with a well-fitting lid. Fry onions and garlic until onions are soft and golden, stirring frequently to prevent burning. Add rice and fry for a minute or two, then add coconut milk, salt, turmeric and elave for flavouring. Bring to the boil, stirring with a long spoon. As soon as liquid comes to the boil, turn heat very low, cover tightly with lid and allow to steam for 20 minutes. Uncover, quickly stir in with a fork any coconut mild that remains unabsorbed around edge of pan, replace lid and leave on same low heat for a further 3 minutes. Turn off heat, uncover and allow steam to escape and rice to cool slightly. Remove leaves used for flavouring and gently fork rice onto a large platter or a tray lined with well washed banana or bamboo leaves. Shape into a cone, pressing firmly. Use pieces of greased banana leaf or foil to do this. Sarround with marbled eggs, halved, sliced green cucumber and fresh chilies for decoration.
