Time 40m Yield Serves 3 Number Of Ingredients 18 Steps:
Prepare the vegetables:
- Peel and chop the onion
- Slice the mushrooms
- Deseed and dice the red pepper
- Chop the tomato Fry the onion in oil until soft. Add the mushrooms and red pepper and cook for a further 2 minutes. Stir in the rice. Mix the stock powder with the water. Add the stock, peas and curry powder to the rice mixture. Simmer for 15 minutes, until the rice is tender. Serve the rice in a bowl and sprinkle the chopped tomato on top.
Time 1h10m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Heat butter in a small saute pan and cook onions until tender. Place onions in an ungreased casserole dish and stir in other ingredients. Bake at 350F for one hour or until done.
Time 25m Yield 5 servings. Number Of Ingredients 10 Steps:
In a large saucepan, combine the water, butter and bouillon. Bring to a boil. Add remaining ingredients. Reduce heat; cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender.
Time 30m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Cook rice according to package instructions (for 3 cups of rice, put 2 cups of water in a saucepan with a tight-fitting lid, add kosher salt and bring to a boil. Add rice, stir; cover with lid, reduce heat to low and simmer for 20 minutes). In a skillet, saute sliced onion in 1 tablespoon of butter and olive oil for 5 minutes. Add sliced mushrooms. Saute mixture for 10 minutes or until mushrooms have softened. Season with salt and pepper to taste. To rice, add onion/mushroom mixture, poultry seasoning, chicken broth and 1 tablesoon butter. Combine and serve.
Time 37m Yield 4 Number Of Ingredients 9 Steps:
Place rice in a heavy-bottomed saucepan. Add grated ginger, kosher salt, red chili flakes, and turmeric. Pour in water and coconut milk. Whisk until mixture is well combined (do not stir again). Place pan over medium-high heat and bring to a simmer. When mixture starts to bubble and reaches a low simmer, place bay leaf on the surface, cover tightly, and reduce heat to low. Cook for 18 minutes without taking off the lid. Remove pan from heat and let sit 5 minutes, covered. Fluff rice with a fork.
Yield Makes 4 side-dish servings Number Of Ingredients 11 Steps:
Cook scallions, carrot, celery, garlic, thyme, salt, and pepper in 2 tablespoons oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, until carrot is softened, about 8 minutes. Stir together rice, eggs, bread crumbs, and vegetable mixture in a bowl. Form into 8 (2 1/2- by 1/2-inch) patties, pressing mixture so cakes will hold together (mixture will be loose). Transfer to wax paper as formed. Cook 4 rice cakes in 2 tablespoons oil in skillet over moderately high heat, gently turning over once, until browned, about 7 minutes total. Transfer to a plate and keep warm, loosely covered with foil. Cook remaining 4 cakes in remaining tablespoon oil.
Time 45m Number Of Ingredients 13 Steps:
Heat oven to 180C/fan 160C/gas 4. Rinse and soak the rice for 10 mins. Heat a large, ovenproof saucepan. Add the oil, then the onion, garlic and ginger. Cook on a low heat until the onion is soft. Add the cloves, cinnamon and cardamom pods and cook for a further 2 mins on a low heat. Add the curry powder and cook for a further 2 mins, then stir. Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices. Add the peas, sweetcorn and half the flaked almonds, if using. Pour over the stock and stir. Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 mins. Remove from the oven, scatter with the remaining almonds, if using, and serve.
Time 35m Yield 6 Number Of Ingredients 10 Steps:
Bring vegetable broth to a boil in a large saucepan. Stir in basmati rice, quinoa, tomatoes, raisins, parsley, salt, pepper, allspice, and sage. Reduce heat and simmer until broth is absorbed and quinoa is tender, about 20 minutes.
