Rice Recipe

Stir-fried pork rice noodles recipe

2012-01-31T16:14:00.000-08:00

Photo: Stir-fried pork rice noodles recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Stir-fried pork rice noodles recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Stir-fried pork rice noodles.

Cooking Time 10 minutes

Ingredients (serves 4)

450g packet fresh rice noodles
1 tablespoon peanut oil
600g pork mince
120g sachet Cantonese stir-fry sauce
1 cup beansprouts, trimmed
1 small red onion, thinly sliced
1/2 cup roughly chopped fresh mint leaves
1/2 cup roughly chopped fresh coriander leaves

Method

Cook noodles following packet directions. Drain.

Meanwhile, heat oil in a wok over high heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned and cooked through.

Add noodles, stir-fry sauce and 2 tablespoons cold water. Cook for 2 to 3 minutes or until heated through. Add beansprouts, onion, mint and coriander. Toss to combine. Serve.

Source
Super Food Ideas - September 2008, Page 24
Recipe by Liz Macri

More Rice Recipes:

Spanish-style rice with chicken and chorizo
Bollywood Basmati
Mini rice puddings with clotted cream
Glazed chicken with rice vermicellis
Clown face rice salad
Rice noodles with sweet-chilli meatballs

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Spanish-style rice with chicken and chorizo recipe

2012-01-31T16:05:00.000-08:00

Photo: Spanish-style rice with chicken and chorizo recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spanish-style rice with chicken and chorizo recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Spanish-style rice with chicken and chorizo.

Ingredients (serves 4)

2 tbs vegetable oil
1 chorizo sausage, halved lengthways, thinly sliced
2 small red onions, thinly sliced into rings
1 large red capsicum, thinly sliced
300g chicken stir-fry strips
300g brown rice
1/2 cup (125ml) dry white wine
1 tsp sweet paprika
400g can cherry tomatoes*
2 cups (500ml) chicken stock

Method

Preheat oven to 200°C. Heat the oil in a flameproof casserole over medium heat. Add chorizo and onion and cook, stirring, for 2 minutes. Add the capsicum and cook, stirring, for 2 minutes or until softened. Add chicken and rice and cook, stirring, until chicken colours.

Add wine and simmer rapidly over high heat until reduced by half. Add the paprika, tomatoes, stock and 11/2 cups (375ml) boiling water, and bring to the boil. Cover the casserole with a tight-fi tting lid and cook in the oven for 1 hour or until the rice is tender, then serve.

Notes

From gourmet food shops and delis.

Source
delicious. - June 2007, Page 140
Recipe by Kate Tait

More Rice Recipes:

Chicken cacciatore with parsley rice
Bollywood Basmati
Mini rice puddings with clotted cream
Glazed chicken with rice vermicellis
Clown face rice salad
Rice noodles with sweet-chilli meatballs

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Chicken cacciatore with parsley rice recipe

2012-01-26T12:41:00.000-08:00

Photo: Chicken cacciatore with parsley rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken cacciatore with parsley rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Bollywood Basmati.

Looking for a hearty, healthy meal the whole family will enjoy? This chicken cacciatore will hit the spot.

Cooking Time 30 minutes

Ingredients (serves 4)

1 tbs olive oil
500g chicken thigh fillets, halved
100g diced bacon
1 medium brown onion, halved, cut into thin wedges
1 x 415g can diced tomatoes with capsicum & garlic (SPC brand)
1 stem fresh rosemary
100g button mushrooms, sliced
1L (4 cups) chicken stock
330g (11/2 cups) arborio rice
2 tbs coarsely chopped fresh continental parsley

Method

Heat the oil in a large saucepan over medium heat. Add the chicken, bacon and onion and cook, stirring occasionally, for 3-4 minutes or until lightly browned. Add the tomato and rosemary. Cook, covered, stirring occasionally, for 15 minutes. Add the mushrooms and cook, uncovered, for a further 5 minutes or until mushrooms are tender. Remove from heat. Remove and discard rosemary.

Meanwhile, place the chicken stock in a large saucepan and bring to the boil over high heat. Add the rice and reduce heat to medium. Cook, covered, stirring occasionally, for 18-20 minutes or until tender. Drain. Return to the pan along with the parsley and stir to combine. Spoon rice among serving bowls and top with the chicken cacciatore. Serve immediately.

Source
Good Taste - July 2004, Page 83
Recipe by Jane Charlton

More Rice Recipes:

Bollywood Basmati
Mini rice puddings with clotted cream
Glazed chicken with rice vermicellis
Clown face rice salad
Rice noodles with sweet-chilli meatballs
Sweet and sour pork rice noodles

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Bollywood Basmati Recipe

2012-01-22T12:20:00.000-08:00

Photo: Bollywood Basmati Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Bollywood Basmati recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Bollywood Basmati.

Total Time: 40 min
Prep 10 min
Cook 30 min

Yield: 4 servings
Level: Intermediate

Ingredients
2 teaspoons olive oil
1 cup white basmati rice
1 medium onion, chopped
2 cups water
2 teaspoons salt
1/4 cup sliced apricots
2 tablespoons chopped currants
1/4 cup sliced almonds, toasted
2 tablespoons chopped cilantro leaves

Directions

Warm olive oil in a medium saucepan. Add rice and onion. Stir until rice is well coated and translucent around edges, about 2 minutes. Add water and salt. Stir, cover, reduce heat to low and cook 20 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff rice. Then gently mix in remaining ingredients.

Recipe courtesy Guy Fieri, 2008
Show: Guy's Big Bite Episode: A Passage to India

More Rice Recipes:

Mini rice puddings with clotted cream
Glazed chicken with rice vermicellis
Clown face rice salad
Rice noodles with sweet-chilli meatballs
Sweet and sour pork rice noodles
Stuffed Red Peppers

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Mini rice puddings with clotted cream recipe

2012-01-17T14:55:00.000-08:00

Photo: Mini rice puddings with clotted cream recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mini rice puddings with clotted cream recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Mini rice puddings with clotted cream.

Recipe facts:
Makes: 20 mins to prepare and 1 hr to cook
Serves: 4

Ingredients

25g (1oz) butter
750ml (1¼pt) semi-skimmed milk
150g (5oz) clotted cream
100g (3½oz) pudding rice
125g (3oz) caster sugar
1tsp vanilla extract
50g (2oz) sultanas or muscatel raisins
75ml (3fl oz) rum or liqueur of your choice – Amaretto, Cointreau

Preheat the oven to gas 3, 170°C, fan 150°C. Lightly grease a shallow 1 litre (1¾ pint) ovenproof dish or 4 individual pudding dishes.

Bring the milk and the clotted cream to the boil with the vanilla extract. Addthe rice and the sugar, and stir well.

Transfer to the prepared dish or basins,then dot with the butter and bake for 45minutes to 1 hour, until golden brown.

Meanwhile, heat the rum and the restof the sugar in a pan, and bring it just tothe boil. Add the dried fruit, then turn off the heat and let the fruit soak. Serve the pudding topped with the warm fruits.

More Rice Recipes:

Glazed chicken with rice vermicellis
Clown face rice salad
Rice noodles with sweet-chilli meatballs
Sweet and sour pork rice noodles
Stuffed Red Peppers
Chicken and Broccoli Stir-fry

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Glazed chicken with rice vermicellis recipe

2012-01-17T14:44:00.000-08:00

Photo: Glazed chicken with rice vermicellis recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Glazed chicken with rice vermicellis recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Clown face rice salad.

Recipe facts:
Takes: 20 mins to prepare and 25 mins to cook
Serves: 4

Ingredients
300g Tesco rice noodles
4 medium skinless chicken breasts
40ml groundnut oil
150g plum sauce
2tbsp sesame seeds, to garnish
a few chive stalks, to garnish
Heat a large, heatproof frying pan over a moderate heat until hot. Rub the chicken breasts all over with the groundnut oil and season them well. Sear in the pan until golden brown all over. Move to the oven and finish cooking them for 15 minutes until cooked through.

After 15 minutes, remove from the oven, place back over a medium heat and add the plum sauce. Let it simmer for a few minutes.

Meanwhile, blanche the rice noodles in a saucepan of boiling, salted water for 1 minute. Drain very well and divide between serving plates. Arrange the chicken and sauce next to the rice noodles.

Garnish with a sprinkle of sesame seeds and a few chive stalks on top. Serve immediately.

TESCO realfood

More Rice Recipes:

Clown face rice salad
Rice noodles with sweet-chilli meatballs
Sweet and sour pork rice noodles
Stuffed Red Peppers
Chicken and Broccoli Stir-fry
Mr. John's Meat-Stuffed Bell Peppers

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Clown face rice salad recipe

2012-01-13T13:58:00.000-08:00

Photo: Clown face rice salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Clown face rice salad recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Clown face rice salad.

Recipe facts:
takes: 15 mins to prepare and 25 mins to cook
Serves: 4

Ingredients

30ml groundnut oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
100g frozen peas, blanched and drained
200g canned sweetcorn, drained
1 red pepper, de-seeded and finely diced
200g microwaveable long-grain rice, cooked according to package instructions
2tbsp light soy sauce
For the decoration
1 egg
1 jar pitted olives
1 cherry tomato
½ red onion, finely sliced
10ml tomato ketchup (use a squeezy bottle)
25ml mayonnaise (use a squeezy bottle)

Grease the inside of an 8 inch straight-sided frying pan with a little of the groundnut oil and line with a sheet of clingfilm.

Heat the rest of the oil in a large wok over a medium-hot heat and quickly stir fry the onion, garlic and red pepper for a few minutes. Add the sweetcorn and peas and stir-fry for 2 minutes. Season with the soy sauce and spoon into the prepared frying pan, packing it in well and levelling the surface.

Cook the egg in a saucepan of boiling water for 12 minutes. Drain and run under cold water for 1 minute. Peel and cut in half. Turn the packed rice out onto a serving plate.

Place the egg halves cut-side down where the eyes will be. Cut one olive in half and use as a pupil on the eye. Place pieces of olive as the eyebrows above the egg.

Use the cherry tomato as a nose. Squeeze the outline of lips using mayonnaise.Use a strip of ketchup on the inside for the tongue. Garnish the side of the place with the red onion before serving.

TESCO realfood

More Rice Recipes:

Rice noodles with sweet-chilli meatballs
Sweet and sour pork rice noodles
Stuffed Red Peppers
Chicken and Broccoli Stir-fry
Mr. John's Meat-Stuffed Bell Peppers
Cheesy Mushroom and Broccoli Casserole

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Rice noodles with sweet-chilli meatballs recipe

2012-01-10T04:11:00.000-08:00

Photo: Rice noodles with sweet-chilli meatballs recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice noodles with sweet-chilli meatballs recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Rice noodles with sweet-chilli meatballs.

Wrap the meatballs in baby spinach or mint leaves for great cocktail food.

Ingredients (serves 3)

    800g pork mince
    2-3cm piece ginger, grated
    2 garlic cloves, finely chopped
    3 tbs (1/4 cup) gluten-free sweet chilli sauce,* plus extra to serve
    3 tbs (1/4 cup) finely chopped coriander leaves
    200g thin rice stick noodles (vermicelli)
    1/2 telegraph cucumber, thickly sliced
    1 small red onion, sliced
    1/3 cup mint leaves

Method

Preheat oven to 180°C. Lightly grease a baking tray. Use your hands to mix pork, ginger, garlic, 1 tbs sweet chilli sauce and half the coriander in a bowl. Roll into walnut-sized balls then bake on the tray for 20 minutes or until golden.

Place remaining sauce in a bowl. Use tongs to dip meatballs in sauce to coat, then return to oven for 5 minutes.

Meanwhile, cook noodles according to packet instructions. Drain and refresh in cold water. Combine cucumber, onion and mint. Divide noodles among bowls. Serve topped with meatballs and cucumber mix, with extra sauce to drizzle if desired.

Notes

*We used gluten-free Trident sauce.

Source
delicious. - June 2007, Page 82
Recipe by Valli Little

More Rice Recipes:

Sweet and sour pork rice noodles
Stuffed Red Peppers
Chicken and Broccoli Stir-fry
Mr. John's Meat-Stuffed Bell Peppers
Cheesy Mushroom and Broccoli Casserole
Spicy rice with peas

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Sweet and sour pork rice noodles recipe

2012-01-10T03:48:00.000-08:00

Photo: Sweet and sour pork rice noodles recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Sweet and sour pork rice noodles recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Sweet and sour pork rice noodles.

Ingredients (serves 4)

500g pork fillet, trimmed, thinly sliced
1 tablespoon reduced-salt soy sauce
1 tablespoon shao hsing Chinese cooking wine (see note) or sweet sherry
250g packet dried rice stick (pad Thai) noodles
2 tablespoons peanut oil
2 small red onions, halved, cut into wedges
1/2 small pineapple, peeled, cored, roughly chopped
1 red capsicum, roughly chopped
175g sachet sweet and sour chicken stir-fry recipe base

Method

Combine pork, soy sauce and wine or sherry in a shallow glass or ceramic dish. Set aside for 10 minutes.

Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 8 to 10 minutes or until noodles soften. Separate noodles with a fork. Drain and rinse under cold water. Set aside.

Heat 1 tablespoon of oil in a wok over high heat. Add half the pork and stir-fry for 1 to 2 minutes or until browned. Remove to a bowl. Repeat with remaining pork.

Heat remaining oil in wok. Add onions and stir-fry for 1 minute. Add pineapple and capsicum. Stir-fry for 2 to 3 minutes or until capsicum is just tender. Return pork to wok. Add stir-fry sauce and noodles. Stir-fry for 2 minutes or until warmed through. Spoon into serving bowls. Serve.

Notes

Shao hsing cooking wine is a sweet, low-alcohol wine made from glutinous rice. It's available from larger supermarkets and Asian grocery stores.

Source
Super Food Ideas - August 2007, Page 76
Recipe by Annette Forrest

More Rice Recipes:

Stuffed Red Peppers
Chicken and Broccoli Stir-fry
Mr. John's Meat-Stuffed Bell Peppers
Cheesy Mushroom and Broccoli Casserole
Spicy rice with peas
Rice Salad

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'Vegiladas' with rice and corn salad recipe

2012-01-05T12:41:00.000-08:00

Photo: 'Vegiladas' with rice and corn salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try 'Vegiladas' with rice and corn salad recipe. Enjoy our tasty collection of easy rice recipes and learn how to make 'Vegiladas' with rice and corn salad.

Try this vegetarian enchilada creation that is rich, satisfying and budget friendly!

Ingredients (serves 4)

300g packet Sanitarium Vegie Delights vegie mince
400g can red kidney beans, drained, rinsed
375g jar enchilada sauce
12 flour tortillas
1 cup grated tasty cheese

Rice and corn salad
1/2 cup long-grain white rice
310g can corn kernels, drained
3 green onions, thinly sliced
1/3 cup fresh coriander leaves, chopped
1 tablespoon lime juice

Method

Preheat oven to 180°C/160°C fan-forced. Lightly grease a 5cm-deep, 25cm x 35cm (base) baking dish. Break vegie mince into a bowl. Add beans. Reserve 1/2 cup enchilada sauce. Add remaining sauce to mince mixture. Stir to combine.

Heat a frying pan over medium heat. Add 1 tortilla. Cook for 10 seconds each side or until softened. Transfer to a flat surface. Top with ¼ cup mince mixture. Roll up to enclose filling. Place, seam side down, in prepared dish. Repeat with remaining tortillas and mince mixture.

Spread reserved sauce over centre of tortillas. Sprinkle with cheese. Bake for 20 to 25 minutes or until cheese has melted.

Meanwhile, make salad Cook rice in a saucepan of boiling water for 10 minutes or until tender. Drain. Place rice, corn, onion, coriander and lime juice in a bowl. Season with salt and pepper. Toss to combine. Serve enchiladas with rice salad.

Notes

You could add 1 small red capsicum, diced, to the rice salad in step 4 for extra flavour.

Source
Super Food Ideas - February 2011, Page 49
Recipe by Tracy Rutherford

More Rice Recipes:

Curried rice salad
Spinach-Feta Rice Pilaf, Sliced Steak with Oregano Sauce, and Broiled Tomatoes with Parsley
Stuffed Peppers with Beef, Rice, Spinach and Cheese
Tomatoes Stuffed with Rice
Chicken and Rice Casserole
Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers

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Vanilla creamed rice with rhubarb recipe

2012-01-05T12:30:00.000-08:00

Photo: Vanilla creamed rice with rhubarb recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Vanilla creamed rice with rhubarb recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Vanilla creamed rice with rhubarb.

Ingredients (serves 4)

1/2 cup (100g) medium grain (calrose) rice
2 cups (500ml) skim milk
2 tbs caster sugar
1 vanilla bean, split lengthways
1 bunch rhubarb, trimmed, cut into 2cm lengths
2 tbs caster sugar, extra

Method

Partially cook the rice in a large saucepan of boiling water for 5 minutes. Drain well, then return to the pan with the milk, sugar and vanilla bean. Bring to the boil. Reduce the heat to low and simmer uncovered, stirring frequently, for about 20 minutes or until the rice is tender and creamy.

Meanwhile, place rhubarb, extra sugar and 1 tbs of water in a saucepan. Bring to the boil, then reduce the heat to medium-low and simmer for about 10 minutes or until soft and pulpy.

Remove the vanilla bean from the rice and gently fold the rhubarb through to create a swirled effect. Serve warm.

Source
Fresh Living - 28 June 2004, Page 50
Recipe by Tracy Rutherford

More Rice Recipes:

White chocolate rice pudding with compote
Spicy Mex red rice
Chicken with paella style rice
Shrimp and Wild Rice Casserole
Baked Brown Rice
Honey Rice Pudding

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White chocolate rice pudding with compote recipe

2012-01-02T11:23:00.000-08:00

Photo: White chocolate rice pudding with compote recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try White chocolate rice pudding with compote Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make White chocolate rice pudding with compote.

Ingredients (serves 4)

1/2 cup medium-grain white rice
2 cups milk
1 cup pouring cream
1/4 cup caster sugar
1 teaspoon vanilla extract
100g good-quality white chocolate, chopped
2 egg yolks
Rhubarb and strawberry compote
400g rhubarb, trimmed, washed, chopped
1/2 cup caster sugar
250g strawberries, hulled, chopped

Method

Cook rice in a medium saucepan of boiling water for 5 minutes. Drain.

Combine milk, cream, sugar, vanilla and rice in the saucepan. Bring to the boil over medium-high heat. Reduce heat to medium-low. Simmer, uncovered, for 40 minutes or until rice is tender.

Make rhubarb and strawberry compote: Meanwhile, combine rhubarb, sugar and 1/4 cup cold water in a small saucepan. Bring to the boil over medium heat. Reduce heat to low. Simmer, uncovered, for 15 minutes or until mixture is pulpy. Remove from heat. Stir in strawberries.

Stir chocolate into rice mixture. Remove from heat and allow to cool slightly. Stir in egg yolks. Spoon rice pudding into serving bowls. Spoon over compote. Serve.
Notes

You could use frozen rhubarb or strawberries instead of the fresh fruit.

Source
Super Food Ideas - July 2007, Page 80
Recipe by Kirrily La Rosa

More Rice Recipes:

Spicy Mex red rice
Chicken with paella style rice
Shrimp and Wild Rice Casserole
Baked Brown Rice
Honey Rice Pudding
Alton Brown's Baked Brown Rice

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Spicy Mex red rice recipe

2011-12-31T21:35:00.000-08:00

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spicy Mex red rice Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Spicy Mex red rice.

What better way to complete a meal than with this spicy Mexican rice side.

Cooking Time 25 minutes

Ingredients (serves 4)

1 cup white long-grain rice
2 tablespoons tomato paste
1 1/2 cups chicken stock
1 teaspoon dried chilli flakes
1 teaspoon dried oregano
420g can red kidney beans, drained, rinsed
1/4 cup chopped fresh coriander leaves
Fresh coriander leaves, to serve

Method

Place rice, tomato paste, stock, chilli flakes, oregano and 1/2 cup cold water in a saucepan over medium-high heat. Stir to combine. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until rice is almost tender.

Add beans. Cover. Simmer for 2 to 3 minutes or until liquid has absorbed and beans are heated through. Season with salt and pepper. Stir in coriander. Serve with coriander leaves.

Notes

Serve with chicken or beef skewers, enchiladas and burritos.

Source
Super Food Ideas - May 2011, Page 34
Recipe by Kim Coverdale

More Rice Recipes:

Chicken with paella style rice
Shrimp and Wild Rice Casserole
Baked Brown Rice
Honey Rice Pudding
Alton Brown's Baked Brown Rice
Lamb curry with Thai rice

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Chicken with paella style rice recipe

2011-12-31T21:24:00.000-08:00

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken with paella style rice Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Chicken with paella style rice.

Add a salad or some veggies to this dish and you've got Tuesday night's dinner sorted!
Preparation Time 15 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

Olive oil
1 red onion, chopped
2 garlic cloves, crushed
1 cup (200g) medium grain rice
400g can whole tomatoes
1 tablespoon tomato paste
1/2 cup (125ml) white wine
1 cup (250ml) chicken stock
1 small green capsicum, seeded and chopped
1/4 cup (30g) frozen peas
4 chicken breast fillets, trimmed, with skin on if desired
salt and pepper
basil leaves, to serve

Method

Heat 1 tablespoon olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook, stirring constantly, for 2 minutes.

Stir through the rice, tomatoes, tomato paste, wine, stock and 1/2 cup water. Cook for 12 minutes then add the capsicum and continue cooking for 3-4 minutes or until it is tender. Add the peas and cook for another 1 minute.

While the rice mixture is cooking, heat a non-stick frying pan over medium heat. Brush the chicken with a little oil and sprinkle with salt and pepper. Cook chicken (in batches if necessary) for 4 minutes each side or until golden and cooked through. Remove and keep warm.

To serve, divide the rice mixture between serving plates. Top with a chicken breast, sprinkle with small basil leaves and serve immediately.

Notes If your rice mixture becomes too dry, add a little more stock or water.

Source
Taste.com.au - August 2008, Page 8
Recipe by Kate Murdoch

More Rice Recipes:

Shrimp and Wild Rice Casserole
Baked Brown Rice
Honey Rice Pudding
Alton Brown's Baked Brown Rice
Lamb curry with Thai rice
Thai red curry and chicken rice

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Shrimp and Wild Rice Casserole Recipe - How to Make Shrimp and Wild Rice Casserole

2011-12-23T06:12:00.000-08:00

Photo: Shrimp and Wild Rice Casserole

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Shrimp and Wild Rice Casserole Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Shrimp and Wild Rice Casserole.

Total Time: 1 hr 10 min
Prep 10 min
Cook 1 hr 0 min

Yield: 6 to 8 servings
Level: Easy

Ingredients
1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper

Directions

Cook the rice according to package directions minus 1/4 cup water. Drain and cool.

Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.

Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.

Preheat oven to 325 degrees F.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

Recipe courtesy Paula Deen
Show: Paula's Home Cooking Episode: Cozy Comfort Food

More Rice Recipes:

Baked Brown Rice
Honey Rice Pudding
Alton Brown's Baked Brown Rice
Lamb curry with Thai rice
Thai red curry and chicken rice
Coconut rice with passionfruit jelly

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Baked Brown Rice Recipe - How to Make Baked Brown Rice Recipe

2011-12-23T06:05:00.000-08:00

Photo: Baked Brown Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Baked Brown Rice Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Baked Brown Rice.

Total Time: 1 hr 10 min
Prep 5 min
Cook 1 hr 5 min

Yield: 4 servings
Level: Easy

Ingredients

1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon kosher salt

Directions

Preheat the oven to 375 degrees F.

Place the rice into an 8-inch square glass baking dish.

Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.

After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

Recipe courtesy Alton Brown, 2005
Show: Good Eats Episode: Do The Rice Thing

More Rice Recipes:

Honey Rice Pudding
Alton Brown's Baked Brown Rice
Lamb curry with Thai rice
Thai red curry and chicken rice
Coconut rice with passionfruit jelly
sesame & ginger rice balls

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Honey Rice Pudding Recipe

2011-12-18T10:55:00.000-08:00

Photo: Honey Rice Pudding Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Honey Rice Pudding Recipe. Enjoy our wonderful collection of easy rice recipes and learn how to make Honey Rice Pudding.

Pure maple syrup can be substituted for the honey for an equally sweet dessert.

Prep Time 5 minutes
Total Time 35 minutes
Yield Serves 4

Ingredients

3 3/4 cups whole milk
1/2 cup short-grain rice, such as Arborio
2 tablespoons sugar
1 teaspoon pure vanilla extract
Pinch of salt
3 tablespoons honey, plus more for drizzling

Directions

Bring 3 1/2 cups milk, the rice, sugar, vanilla, and salt to a boil in a medium saucepan. Reduce heat, and simmer, stirring often, until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Remove from heat. Stir in remaining 1/4 cup milk and the honey. Let stand for 5 minutes. Divide among parfait glasses or bowls, and drizzle with honey.

More Rice Recipes:

Alton Brown's Baked Brown Rice
Lamb curry with Thai rice
Thai red curry and chicken rice
Coconut rice with passionfruit jelly
sesame & ginger rice balls
Vietnamese rice paper rolls

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Alton Brown's Baked Brown Rice Recipe

2011-12-18T10:26:00.000-08:00

Photo: Alton Brown's Baked Brown Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Alton Brown's Baked Brown Rice Recipe. Enjoy our wonderful collection of easy rice recipes and learn how to make Alton Brown's Baked Brown Rice.

Total Time: 1 hrs 10 mins
Prep Time: 10 mins
Cook Time: 1 hrs
Servings: 6

Ingredients:

1 1/2 cups long grain brown rice
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon salt

Directions:

1 Preheat oven to 375ºF.
2 Boil the water and add the butter and salt. Stir to dissolve salt and melt butter.
3 Place the rice in an 8" casserole dish. Pour the boiling water mixture over the rice and stir.
4 Cover with foil and bake on the middle rack for 1 hour.
5 Fluff with fork and serve.
6 This rice also refrigerates and reheats fairly well, but it's best freshly made.

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sesame & ginger rice balls
Vietnamese rice paper rolls
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Lamb curry with Thai rice recipe

2011-12-14T15:57:00.000-08:00

Photo: Lamb curry with Thai rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Lamb curry with Thai rice Recipe. Enjoy our wonderful collection of easy rice recipes and learn how to make Lamb curry with Thai rice.

Recipe facts:
Makes: 20 mins to prepare and 40 mins to cook
Serves: 4

Ingredients
50ml groundnut oil
450g Tesco diced lamb
1 large onion, finely sliced
2 cloves garlic, minced
1 inch piece of ginger, peeled and minced
½tsp red chilli flakes
1tbsp fish sauce
1tbsp soft light brown sugar
juice of 2 limes
250ml lamb stock
salt
pepper
a few chive stalks, roughly chopped
200ml jasmine rice, rinsed in several changes of cold water, then drained
Combine the ground spices, ginger, garlic, fish sauce, sugar, lime juice and seasoning in a mixing bowl. Whisk until the sugar has dissolved. Add the diced lamb to the mixture and leave to marinade for at least 30 minutes. Remove the lamb from the marinade when you are ready to cook; reserve the marinade for later.

Heat the groundnut oil in a large casserole dish or wok and heat over a high heat until hot. Sear the lamb for 2-3 minutes, stirring occasionally. Lower the heat and add the onion, stirring well. Add the reserved marinade and the lamb stock, stir well and bring to a simmer. Simmer the lamb for 20 minutes until soft and the sauce has reduced.

Meanwhile, place the drained rice, hot water and a little salt in a large saucepan. Bring to the boil over a high heat, then cover with a tight-fitting lid and reduce to a gentle simmer. Simmer for 15-20 minutes until the rice is tender. Remove the rice from the heat and keep covered with the lid for 5 minutes. Fluff with a fork when ready to serve then spoon into bowls. Top with the lamb curry.

Garnish with chopped chives and chive stalks before serving.

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Thai red curry and chicken rice
Coconut rice with passionfruit jelly
sesame & ginger rice balls
Vietnamese rice paper rolls
Tuna sashimi with coconut rice
Chicken and avocado rice salad

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Indian rice and vegetables recipe

2011-12-14T15:50:00.000-08:00

Photo: Indian rice and vegetables recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Indian rice and vegetables Recipe. Enjoy our wonderful collection of easy rice recipes and learn how to make Indian rice and vegetables.

Recipe facts:
Takes: 20 mins to prepare and 35 mins to cook
Makes: 4

Ingredients
200ml basmati rice, rinsed in several changes of water then drained
400ml boiling water
50ml sunflower oil
1 small cauliflower, prepared into small florets
75g frozen peas, thawed
25g raisins
1 small potato, peeled and diced
2 carrots, peeled and sliced
pinch saffron strands, to garnish
2tbsp whole almonds
1tbsp mild curry powder
1tsp ground cumin
1tsp ground coriander
½tsp turmeric
½tsp ground cinnamon
½tsp ground ginger
salt
pepper

Start by cooking the rice; place the rice, boiling water and a little salt in a large saucepan. Bring to the boil then reduce to a low heat and cover with a lid. Cook for 15-20 minutes until the rice is tender.

Remove from the heat and keep covered with the lid.

Heat the sunflower oil in a large saucepan over a moderate heat until hot then add the ground spices and salt and fry for a few minutes, stirring occasionally. Add the all the vegetables apart from the peas to the dish and cook for a few minutes, stirring occasionally.

Add 250ml of water to the pan, cover with a lid and reduce the heat to low. Cook gently for 10-15 minutes until the vegetables are soft. Add the peas and raisins at this point and adjust the seasoning to taste.

Re-heat the rice if necessary and spoon into serving bowls. Top with the vegetables and Garnish with almonds and with saffron before serving.

More Recipe recipes:

Indian curried chicken rice
Spiced Indian rice
Tandoori chicken with rice
Chicken biryani
Tandoori lamb with rice
Vegetarian Korma

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Chicken Satay Stir-Fry with Orange Scented Jasmine Rice Recipe

2011-12-13T12:30:00.000-08:00

Photo: Chicken Satay Stir-Fry with Orange Scented Jasmine Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken Satay Stir-Fry with Orange Scented Jasmine Rice Recipe. Enjoy our wonderful collection of easy rice recipes and learn how to make Chicken Satay Stir-Fry with Orange Scented Jasmine Rice.

Total Time: 40 min
Prep 15 min
Cook 25 min

Yield: 6 servings

Level: Easy

Ingredients

3 3/4 cups water
2 oranges, zested
2 cups jasmine rice, rinsed
2 tablespoons canola or safflower oil, 2 turns of the pan
1 1/2 to 1 3/4 pounds chicken breast tenders, 2 packages, sliced on an angle into bite-size pieces
3 cloves garlic, crushed
1 medium yellow skinned onion, sliced
1 red bell pepper, seeded, quartered and sliced
1 cup shredded carrots, store bought, or 2 medium carrots cut into matchsticks
6 scallions, cut on an angle into 2 inch pieces
1 cup snow peas, a couple of handfuls

Satay sauce:
4 rounded tablespoonfuls chunky peanut butter
3 tablespoons dark soy, Tamari
3 tablespoons honey
1-inch ginger root, peeled and minced
1 clove garlic, crushed
1 teaspoon crushed red pepper flakes
1/2 orange, juiced

Garnish:
2 ounces (1/4 cup) chopped peanuts or nut topping, available on the baking aisle
2 to 3 tablespoons chopped cilantro leaves or flat-leaf parsley, for garnish
2 to 3 tablespoons chopped fresh basil leaves

Directions

Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.

For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil. Serve jasmine rice in a separate dish with an ice cream scoop to serve the rice with -- it makes perfect, pretty, round portions of rice on the dinner plates.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: 30-Minute Passport to Thailand

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Curried Chicken and Rice Soup
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Chicken fried rice
Chicken with rice, raisins and pistachio
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Spanish chicken and rice

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Curried Chicken and Rice Soup Recipe

2011-12-13T12:21:00.000-08:00

Photo: Curried Chicken and Rice Soup Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Curried Chicken and Rice Soup rice. Enjoy our wonderful collection of easy rice recipes and learn how to make Curried Chicken and Rice Soup.

Total Time: 1 hr 15 min
Prep 20 min
Cook 55 min

Yield: 4 servings

Level: Easy

Ingredients

1 bone-in chicken breast (about 1 1/2 pounds), halved
2 medium carrots, sliced diagonally into 2-inch pieces
1 bay leaf
Kosher salt
6 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 large onion, very thinly sliced
1 teaspoon sugar
1 1/2 teaspoons Madras curry powder
1/3 cup jasmine rice
3 tablespoons finely chopped fresh mint
3 tablespoons chopped fresh dill
1 lemon, cut into wedges

Directions

Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.

Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.

Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.

Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.

Per serving: Calories 390; Fat 11 g (Sat. 5 g; Mono. 1.6 g; Poly. 1.3 g); Cholesterol 130 mg; Sodium 740 mg; Carbohydrate 18 g; Fiber 2 g; Protein 55 g

Photography by Antonis Achilleos
Recipe courtesy Food Network Magazine

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Cajun chicken kebabs with vegetable rice recipe

2011-12-13T12:11:00.000-08:00

Photo: Cajun chicken kebabs with vegetable rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Cajun chicken kebabs with vegetable rice. Enjoy our wonderful collection of easy rice recipes and learn how to make Cajun chicken kebabs with vegetable rice.

Recipe facts:
Takes: 5 mins to prepare and 5 mins to cook
Makes: 4

Ingredients
479g pack skinless chicken breasts
1tbsp olive oil
1 tbsp Schwartz Cajun seasoning
juice ½ lemon
1 red onion, cut into chunks
300g Tesco value long grain rice
50g frozen peas
50g Tesco value frozen sweetcorn
Cut the chicken into 24 pieces. In a bowl toss the chicken with the olive oil, Cajun seasoning and lemon juice.

Leave to marinate in the fridge for 15 minutes. If using wooden skewers put them in water to soak while the chicken marinates.

Meanwhile cook the rice according to packet instructions, adding the peas and sweetcorn to the pan for the last minute of cooking. Drain and fluff with a fork.

Thread 3 pieces of chicken onto each skewer alternating with chunks of red onion. Heat a griddle pan over a medium heat and cook the kebabs for 8 – 10 minutes, turning frequently, or until the chicken is cooked through. Serve with the rice.

From TESCO realfood

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Chicken fried rice recipe

2011-12-10T17:25:00.000-08:00

Photo: Chicken fried rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken fried rice recipe. Enjoy our wonderful collection of easy rice recipes and learn how to make Chicken fried rice.

Recipe facts:
Takes: 5 mins to prepare and 15 mins to cook
Serves: 4

Ingredients

2tbsp groundnut oil
1tbsp freshly grated root ginger
3 shallots, finely chopped
3 dried Chinese mushrooms, soaked in hot water for 20 minutes, then drained and finely chopped
250g (8oz) skinless chicken breast fillets, finely diced
1tbsp Shaohsing rice wine or dry sherry
1tsp five-spice powder
1tbsp dark soy sauce
50g (2oz) dry-roasted peanuts
300g (10oz) cooked jasmine rice or glutinous rice
3-4tbsp light soy sauce
1-2tbsp toasted sesame oil
ground white pepper
1 spring onion, finely chopped
Heat a wok or pan over a high heat and add the groundnut oil. Add the ginger, shallots and Chinese mushrooms and cook for a few seconds.

Add the chicken and cook for a minute or two, then add the rice wine or sherry followed by the five-spice powder. As the chicken starts to turn white, add the dark soy sauce.

Add the peanuts and then the rice, mix well and stir-fry for 1 minute.

Season with the light soy sauce, sesame oil and pepper to taste and stir to mix. Finally, stir in the spring onion, transfer to a serving dish and serve immediately.

From TESCO realfood

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Stuffed Peppers with Beef, Rice, Spinach and Cheese

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Chicken with rice, raisins and pistachio recipe

2011-12-08T17:16:00.000-08:00

Photo: Chicken with rice, raisins and pistachio recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken with rice, raisins and pistachio recipe. Enjoy our wonderful collection of easy rice recipes and learn how to make Chicken with rice, raisins and pistachio.

This succulent chicken will fall off the bone after slowly simmering in the oven for almost two hours.

Preparation Time 20 - 30 minutes
Cooking Time 100 minutes

Ingredients (serves 6)
1 (about 1.8kg) whole chicken
21/2 tbs olive oil
1 large brown onion, coarsely chopped
3 garlic cloves, finely chopped
2 1/2 tsp Middle Eastern spice mix
70g (1/4 cup) tomato paste
685ml (2 3/4 cups) water
400g (2 cups) basmati rice
95g (1/2 cup) raisins
55g (1/3 cup) pistachio kernels
Chopped fresh continental parsley, to serve
Greek-style natural yoghurt, to serve
Method
Preheat oven to 170°C. Remove excess fat and giblets from the chicken cavity. Rinse the chicken inside and out under cold running water. Pat dry with paper towel. Use unwaxed white kitchen string to tie the legs together. Tuck the wings under. Season with salt and pepper.

Heat the oil in a 4L (16-cup) capacity flameproof casserole dish over medium heat. Add onion and garlic. Cook, stirring often, for 6 minutes or until onion softens.

Add the spice mix and tomato paste to the dish and cook, stirring, for 1 minute or until aromatic. Stir in the water, rice, raisins and pistachio kernels. Bring to the boil. Place the chicken, breast-side down, in the dish. Cover and bake in oven for 1 hour.

If all the liquid is absorbed, add 60ml (1/4 cup) water. Bake for 30 minutes or until rice is tender and the juices run clear when the thickest part of the chicken thigh is pierced with a skewer. Set aside, covered, for 10 minutes.

Carve the chicken. Divide the chicken and rice among serving plates. Sprinkle with parsley. Serve with yoghurt.

Hop into spring with our favourite pasta salad recipes, lemon recipes, zucchini recipes and easy desserts.

Source
Good Taste - June 2008, Page 74
Recipe by Leanne Kitchen

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Tomatoes Stuffed with Rice

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