Paella

 My fellow blogger Colleen recently celebrated her birthday and hubby took her out to a Spanish restaurant, the hit of the evening was the chicken Paella. It reminded me to post my version inspired by Miguel Maestre.  This is a good version for the non seafood eaters in the family.  It is just a guide really you can vary the quantities and ingredients to suit. I had lightly cooked some green prawns and calamari for the seafood lovers to add at the table.  Great photo taken by Vilte Barnes.

Ingredients

250g diced chicken thigh

2 cured chorizo, chopped

800ml chicken stock

250g Calasparra rice

50g frozen peas or fresh chopped beans

1 1/2 Tablespoons of smoked paprika

1 Teaspoon saffron threads

Extra virgin Olive Oil

4 cloves garlic, crushed

1/2 bunch flat leaf parsley, chopped

1/2 bunch chives, chopped

2 x red capsicums fresh, chopped or substitute 4 oven roasted from a jar

4 x heirloom tomatoes or similar, chopped (can include cherry and grape tomatoes)

1/2 lemon to squeeze for juice

1 lemon cut into 8 for decoration

Method

Heat a frypan or Paella pan over high heat.

Cook chicken and chorizo for about 5 minutes until golden brown, add tomato, capsicum, parsley and garlic.

Continue to cook stirring until the tomato and capsicum are softened.

Pour in chicken stock and add saffron and smoked paprika, bring to the boil then add the rice.

Stir and bring to a gentle simmer, continue to cook for about 18 minutes.

When the rice is tender and most of the liquid has been absorbed, there should still be a little remaining, add the frozen peas or fresh beans.

Don't stir at this stage in an attempt to form a "soccarrada" or crust on the bottom.

Season to taste with salt and pepper, squeeze lemon over the top and garnish with chopped chives and lemon wedges.  Serve with crusty bread.

Ole

Mamma Marmalade

Rice with Spinach and Tomato - a simple side dish

Here is the side dish I served with the recently blogged  Glazed Sweet Potato in Aromatic Tomato Sauce.  It is simple but tasty and doesn’t compete with the complex flavours in the sweet potato dish.  I cook a large amount of rice and freeze it in small portions, perfect for recipes like this.
Simple, flexible but tasty. You will find multiple uses for this side, especially as summer approaches.  Enjoy!   Colleen
 

      

Preparation      2 minutes, provided your rice is cooked and cooled.

Cooking            3 minutes
Serves              depends on volume used . Amount listed below makes side for 4 people
 
Ingredients

2 - 3 big palmfuls of Baby spinach leaves
1 ½ cups of Cooked rice. cooled
Splash olive oil
1 -2 diced fresh red tomatoes
Salt (I sometimes use Celery Salt)
Pepper to your taste.
Herbs – parsley, mint or chives – sliced – depends on what you want to serve rice with.
Squeeze lemon juice
Maybe a splash more olive oil

Toasted pine nuts for garnish (optional)
Method
Warm the oil in a large frypan and add the cooked rice to coat and warm.
Add the spinach leaves and allow to wilt.
Remove from heat and place in serving bowl. 
Stir through the diced fresh tomato and herbs.  Squeeze a little lemon juice over and maybe a dash more Extra Virgin Olive Oil if needed.
Season with salt and pepper to taste. Garnish with toasted pine nuts.
 
Easy.  Delish.   Enjoy!   Colleen

Cardamom Chicken with Caramelised Onion and Rice

The flavours and spices in this recipe are soft and warming. It is a one pot meal and although the preparation time may seem a bit long, most of the preparation can be done whilst the onions are cooking.  
I have changed a few of the ingredients as I sometimes serve this at family meals and worry about not fishing out all the cloves etc before little childen find them.  Here is link to the  original Chicken with caramelized onion and cardamom rice recipe  as printed inYotam Ottolenghi's "Jerusalem CookBook" .            Enjoy!  Colleen

Cardamom Chicken by Feed Your Inner Cook

Cardamom Chicken by Feed Your Inner Cook

Cardamom Chicken by Feed Your Inner Cook

Preparation    20 minutes  (most can be done whilst onions cook)
Cooking         15 mins for onions, 10 min sear chicken, 30 min cook, 10min stand.
Serves            4 - 5 

Ingredients
1/2 cup loosely packed Barberries   OR  (I use) Cranberries   OR  Currants
2 tablespoons lemon juice
1/2 teaspoon ground Sumac  (optional)
1 1/2 cups Basmati Rice  
Olive oil
3 large onions - finely sliced
1 kg chicken pieces, skin on and bone-in,  I use 2 thigh cutlets and 4 drumsticks 
1 1/2 teaspoons Ground Cardamom
1  teaspoon Ground Cloves
1 1/2 teaspoons Ground Cinnamon
1/2 teaspoon dried mint
Salt
Pepper
1 -  1/1/2 tablespoons dry sherry (optional)
500 ml boiling water  OR chicken Stock (my preference)

2 tablespoons chopped parsley  (PLUS more for garnish later)
1/3 cup (loosely packed) chopped dill
1/4 cup coriander OR mint (my preference) -chopped (PLUS more for garnish later)
1/4 - 1/3 cup Greek Yoghurt 
2 tablespoons approx  lemon juice
option: Toasted pine nuts for garnish
option: lemon wedges to serve, chopped mint or parsley to garnish

Method
First, rinse and soak your basmati Rice.  Rinse it a few times and allow to soak. You will need to drain it before adding to pot later.

Secondly, soak cranberries or currants in lemon juice and sumac then set aside.

Use a large saute pan that has a tight-fitting lid to use for covering later on.

Toast the pinenuts (for garnish later). Remove from pan and set aside.

Heat some olive oil in pan and cook onions til golden, stir regularly, approx 15 min.

Whilst onions are cooking:
In a medium bowl, mix the cardamom, cloves, cinnamon, dried mint, 1 1/2 teaspoons salt and 1 teaspoon pepper. (You re-use the bowl for reserved cooked onions)

In a large bowl, add the chicken pieces and sprinkle with the spices and mix to coat evenly.

When the onions are soft and golden, remove from pan - pop into the used spice bowl.

Add a little more oil to the pan and place chicken pieces skin side down.  Sear for 5 minutes then turn and cook on other side for a further 5 minutes. (This helps part-cook chicken).
Remove the chicken pieces from pan and return them to the large bowl.

Add the splash of sherry to the pan to help deglaze.  Scrap the crunchy bits off base of pan but leave in the pan ready for next step.

Add the DRAINED Basmati rice to the pan. 
Stir in the cooked onions, soaked cranberries plus 1 teaspoon Salt and 1/2 teaspoon pepper. Mix through the rice well.
Return the chicken pieces to the pan, pushing them into the rice.
Pour the boiling stock around the sides of the chicken pieces.
Cover the pan with the lid and cook on low heat for 30 minutes.

After the 30 minutes, turn off heat. Taste rice and ensure it is cooked.
Quickly place a clean tea-towel over the pan and replace the lid over the towel on pan.

After 10 minutes, remove the towel. Stir the fresh herbs through the rice and chicken.
Taste.  Add extra salt and pepper if needed.

Sprinkle with the toasted pinenuts and reserved chopped fresh mint/parsley garnish
Serve with a drizzle of the lemony yoghurt. Add extra lemon wedges if desired.
                                    
                                                                 Enjoy!   Colleen

Curry Brown Rice and Tuna Salad

I recently experimented with the Curry Brown Rice Salad recipe from my wonderful friend Karen by adding flaked tuna and serving it (just) warmed for dinner - it was a big hit and even tastier the next day for lunch.  Packed with Vegetables, it is gluten free (depending  curry powder brand) fresh and crunchy. Vary the veggies and change it to suit your tastes.

Either way, be sure to add this hearty, delicious Rice Salad to your menu!  
                            Enjoy!  Colleen      (thanks Karen!)

Curry Rice Salad Feed Your Inner Cook

Preparation  :  30-35 minutes to cook BROWN rice.    Refrigerate overnight if possible

                        15 minutes to chop veggies and dress the salad.

Serves:            enough for 4 as a meal.   Excellent as a side  or party portions

Ingredients

1 cup UNCOOKED brown rice should give you approx 3 cups cooked BROWN rice - we use Brown rice for it's lovely nutty flavour and holds the dressing well

add your favourites - we recommend

1 red apple - cored and finely diced.  Leave the skin ON

2 shallots - sliced

handful sultanas or currants

finely diced Red Capsicum and Green if you like

Sliced celery

Grated or shredded carrot

handful corn kernels
Small zuchinni - diced

handful peas

fresh herbs - parsley etc 
Garnish:  optional - toasted sesame seeds, toasted pepitas, shredded herbs

Dressing  - Please note - you may not use all the dressing - depends on rice

1/4 cup Olive Oil

2 tablespoons Rice Wine Vinegar (or white vinegar is okay)

Depending on your taste   2 teaspoons or 1 tablespoon curry powder (we like Keen's for this recipe- easy to find)

Dollop of nice honey 

1 Garlic clove crushed

Salt and Pepper to taste.

dried chilli flakes (optional)

1 large tin good quality Tuna drained - in chunky flakes

Method.

cook the Brown rice according to packet directions. I like the absorption method.

Whilst the rice is cooking - combine the dressing ingredients in a screwtop jar. 

Shake it well. Taste the dressing - may need to add a touch more vinegar etc.

When rice is cooked, add the sultanas or currants.  

Pour about half the dressing over the rice.  Fork it through and refrigerate covered.

A few hours later, or preferably the next day - 
warm the rice in a splash of oil in a frypan (not too hot)

stir through all your diced and sliced vegetables and fork to combine.
Gently stir through the flaked tuna.

Taste. 

Add some more of the shaken dressing if needed and adjust Salt and pepper if needed.
Remove and heat and serve in a large platter.

Serve garnished with toasted sesame seeds, pepitas or shredded herbs.

Enjoy!  Colleen (thanks Karen!)

Karen's Curry Brown Rice Salad - a celebration of colours, flavours and goodness

My wonderful friend Karen came to my rescue and brought this fabulous Curry Brown Rice Salad to a function I was hosting.  Served cold - we popped it into little cups and presented it with tiny spoons for guests to enjoy during the party.  Karen's version is vegetarian and gluten free (depending on curry powder brand). It is fresh, crunchy and so so tasty - everyone wanted more!  Vary the veggies and change it to suit your tastes.

Be sure to add this hearty, delicious Rice Salad to your menu!  
                        Enjoy!  Colleen   (thanks Karen!)

Curry Rice Salad Feed Your Inner Cook

Preparation  :  30-35 minutes to cook BROWN rice.    Refrigerate overnight if possible

                        15 minutes to chop veggies and dress the salad.

Serves:            enough for 4 as a meal.   Excellent as a side  or party portions

Ingredients

1 cup UNCOOKED brown rice should give you approx 3 cups cooked BROWN rice - we use Brown rice for it's lovely nutty flavour and holds the dressing well

add your favourites - we recommend

1 red apple - cored and finely diced.  Leave the skin ON

2 shallots - sliced

handful sultanas or currants

finely diced Red Capsicum and Green if you like

Sliced celery

Grated or shredded carrot

handful corn kernels
Small zuchinni diced

handful peas

fresh herbs - parsley etc 
Garnish:  optional - toasted sesame seeds, toasted pepitas, shredded herbs

Dressing  - Please note - you may not use all the dressing - depends on rice

1/4 cup Olive Oil

2 tablespoons Rice Wine Vinegar (or white vinegar is okay)

Depending on your taste   2 teaspoons or 1 tablespoon curry powder (we like Keen's for this recipe- easy to find)

Dollop of nice honey 

1 Garlic clove crushed

Salt and Pepper to taste.

dried chilli flakes (optional)

Method.

cook the Brown rice according to packet directions. I like the absorption method.

Whilst the rice is cooking - combine the dressing ingredients in a screwtop jar. 

Shake it well. Taste the dressing - may need to add a touch more vinegar etc.

When rice is cooked, add the sultanas or currants.  

Pour about half the dressing over the rice.  Fork it through and refrigerate covered.

A few hours later, or preferably the next morning

stir through all your diced and sliced vegetables and fork to combine.

Taste.

Add some more of the shaken dressing if needed and adjust Salt and pepper if needed.

Serve garnished with toasted sesame seeds, pepitas or shredded herbs.

Enjoy!  Colleen (thanks Karen!)

Smoked Salmon and Dill Risotto

Risotto is so versatile - choose your favourite ingredients to cook and create a delicious meal that is comfort food, flavoursome and satisfying.  This recipe is a good example of a little bit of something special going a long way in a risotto. If you are not a fan of smoked salmon, simply change it for a little cooked chicken or mushrooms if you prefer. 

Risotto making cannot be rushed, it is gentle, soothing and relaxing. Listen to some music and sip a little glass of wine.    Enjoy!

Smoked Salmon and Dill Risotto by Feed Your Inner Cook

Preparation               5 minutes
Cooking            20 - 30 minutes of relaxed, routinely stirring the rice
Serves                       4

Ingredients
1 cup Arborio Rice
4 cups (1 litre) Salt-Reduced Chicken or Vegetable Stock (may not need all)
1/2 cup dry white wine  
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Butter
1 onion - very finely diced
2 cloves garlic - crushed
2 stalks celery - finely sliced PLUS a few of the soft inside leaves shredded
pinch celery seeds
pinch fennel seeds
tiny pinch sumac (optional)
200 gram smoked salmon - roughly chopped into pieces
1 1/4 cups frozen green peas - prepare at start so defrosted a little when adding
small handful fresh dill - leaves .  Reserve a little for garnish    OR   parsley
1/4 cup Grated Parmesan Cheese  plus extra for garnish
Cracked black pepper
extra salt - to taste
Squeeze of fresh lemon - at the end - just a little 

Method
Heat the stock and wine in a separate saucepan.  Keep on simmer.  The warm liquid is needed for absorption by the rice.  Stock must be warm, not boiling. It is added 1 ladle at a time.

Use a deep wide pan - not too shallow or rice will spill out when you stir, not too wide or liquid will evaporate too quickly.  Large saucepan/stockpot usually works well.
The idea is the 'beating' of the rice against the pan sides brings out the starch and softens the grains. The regular stirring (not too forceful) helps make risotto creamy. I like to use a wooden spoon with a flattish base.

Heat the oil and butter together gently.
Stir in the onion. Cook gently until softens then add the garlic and seeds
Stir the rice into buttery onions for 2 mins approx. so Rice starts to become  translucent

Use a ladle to add 1 ladle of stock to the rice.  Now stir it in well.  The rice will slowly absorb the liquid. Don't allow pan to dry out, just keep stirring, let rice soak up the stock then add another ladle - one at a time.  Repeat until most of the stock is used. 

When about half the stock is in the pan - add the celery and stir in

Once most of the stock has been absorbed - have a taste - if the rice still has a hard centre you will need more liquid - hot water will be fine.  Just add a ladle and repeat the stirring process.  You want the risotto to have a creamy taste but not be sloppy. Different packets of rice vary and need more or less liquid.  That is why you add a ladle at a time, but generally the 4 cups of stock are needed.

Stir the peas through and add the sumac if using
Once the rice grains have softened to taste - the risotto is almost ready
quickly stir in the salmon pieces, fresh dill and shredded celery leaves along with cracked pepper
Taste and check - rice should be soft, and creamy
Add the parmesan reserving a little for garnish.
Taste again.  More salt?  more pepper?
Just before serving - squeeze a tiny amount of fresh lemon over the risotto and serve garnished with the reserved dill and parmesan.
                                    Enjoy!    Colleen

Indian cashew rice

Perfect at this time of year to have a dish with no turkey or ham!! A great accompaniment to a curry feast, the cashews and spice give great depth of flavour.

Ingredients

200g Basmati rice
2 tbsp Oil
1 onion finely sliced
1 teaspoon garam masala
1/2 teaspoon mustard seeds
1/2 teaspoon tumeric
1 teaspoon cumin seeds
2 tablespoons roasted salted cashews
Coriander, chopped
Pinch of salt
Lemon juice

Method

Heat oil in a frypan, add mustard and cumin seeds and cook for 30 seconds until fragrant.
Add sliced onion and saute until soft (approx 6 minutes).
Add garam masala and tumeric and salt, stir for 20 seconds.
Add rice and 375 ml of water, bring to the boil then cover and cook on the lowest heat for 10 minutes.
Check that the grains are tender, if not leave for another 2 minutes to steam.
Remove lid and allow any moisture to evaporate.
Tip onto a serving platter and top with cashews and coriander.

Mamma Marmalde

Summer Rice Salad

Summer is the season of salads.  A splash of lime juice, soy and coriander add a burst of fresh flavours to that mainstay rice salad.  I like using a Low GI rice and adding lots of fresh vegetables - you can add your favourite veggies and change the dressing for variety.  Easy, make-ahead and assemble before serving!  Enjoy!  

Summer Rice Salad by Feed Your Inner Cook

Preparation and Cooking
approx 20 minutes to prepare, cook rice and refrigerate
minimum 1 hour for rice to cook  (preferably use the next day) 
approx 15 minutes to chop and cook vegetables
approx 5 minutes to mix dressing and assemble.

Ingredients
1 - 2 cups rice - cooked per packet directions.  (I use 2 cups)
I wash it well first and use the absorption method to cook.  Then scatter over teatowel lined baking trays and refrigerate for approx 15 minutes to cool and dry a little.  Then store in an airtight container.  Use as much rice as you need for your salad. I use most of it and freeze any remaining rice in freezerproof container and freeze for later.

plus
A splash rice bran oil
and 
this is a rough guide - vary to your preference, add more or different veggies

1 red onion finely diced
crushed garlic
1/2 red capsicum - diced
1 zucchini - diced
1 cup peas and corn - slightly defrosted
1/2 red chilli finely sliced   OR  good shake of dried chilli flakes
2 stalks celery - finely sliced  - also the soft leaves if possible
2 shallots - shredded excluding the roots and the tough upper green edges
1/2 bunch coriander - roughly chopped
1/2 bag of Bean Sprouts  - I like to chop these in half
handful snow peas - destringed and sliced


Dressing
1 tablespoon Fish Sauce
2 tablespoons Lime Juice  (you might need more depending on strength of flavour)
1 tablespoon Soy Sauce
1 teaspoon Sesame Oil
shake dried chilli flakes
2 teaspoons brown sugar
optional (depending on flavour)
1 - 2 tablespoons Ponzu dressing
shake white pepper
a little finely chopped lemongrass

Method

Cook then cool your rice as detailed above.

Prepare the dressing - use either a deep jug or bottle with a tight lid.
Combine well.
Taste.  Adjust as needed to your preference.  

Veggies
Heat a little rice bran oil in a wide frypan.
Add the onion and soften.
Add the garlic, capsicum, zucchini, peas, corn and chilli flakes cooking until begins to soften slightly
Add celery and stir through.  
Remove from heat and cool slightly.
Stir through the shallots, coriander, bean sprouts and snow peas until combined.

Assembly
Gently toss the slightly cooled vegetables through the rice.
Add the dressing - a little at a time
 - you probably WON'T use all the dressing (refrigerate any remaining dressing and use later in the week)

Serve   OR  if preparing ahead you could add the dressing just before serving. It tastes great either way and the rice holds the flavours really well.
                                                Enjoy!   Colleen

Quick Egg Curry and Rice

Eggs are such a great standby when you need to whip up dinner in 30 minutes or less. There are so many variations of egg curry recipes -  I enjoy sharing this gentle curry flavoured dish and it's creamy golden sauce that envelops the eggs with chunks of crunchy green beans and fresh red tomato peeking through. Change the amount of curry powder to suit your taste, add some cauliflower for variety or even a handful of leftover cooked chicken - endless variations - all delicious!

Quick Egg Curry and Rice by Feed Your Inner Cook

Preparation     10 minutes

Cooking           20 minutes

Serves 4 - 5

Ingredients

8 eggs  –  2 each.    Add a couple more if you want

Splash oil

2 onions – finely chopped

1 red chilli – seeded and finely sliced (or use some dried chilli flakes)

2 – 3 cloves garlic – crushed

Good size 4 – 5 cm chunk fresh ginger – peeled and grated

12 fresh curry leaves – removed from stem

1 tablespoon Curry Powder.  I used Madras.   Use less or more depending on your taste.

1 teaspoon ground turmeric

1 teaspoon ground fennel

½ teaspoon Fish Sauce  (could add a little more instead of salt if you prefer)

½ teaspoon Soy sauce  

Handful fresh green beans – trimmed and cut in 1/3rds

3 – 4   ripe Roma Tomatoes. Chopped roughly – not too small

400 ml tin coconut milk

White pepper and salt – Taste first and add accordingly

Fresh coriander for garnish and stir through at end

Cooked rice to serve.

Option

Any leftover cooked chicken meat – roughly chopped.

Method

Have eggs at room temperature.  Place in a large saucepan and cover with water.  Bring to boil.

Reduce heat to medium low and simmer for 5 minutes.   Cool in bowl of water and then peel.

Using a wide large frypan, heat oil and stir in onion.  Simmer and stir until soft and golden.

Add chilli, garlic, ginger, curry powder, curry leaves, turmeric and fennel. Cook for a few minutes.

Add coconut milk and bring to boil. Then reduce heat to low.

Simmer for 5 minutes or so until sauce thickens a little.

Toss in the beans and cook for a few minutes.

Stir in the tomato and simmer for about 3 minutes.

Taste and add Fish sauce and soy sauce and a little of the coriander.

Add the eggs and warm through.

Taste sauce and add extra pepper and salt to taste.

Serve over rice and garnish with some fresh chopped coriander.

OPTION

If you have a little leftover cooked chicken meat

Stir through to warm when adding the eggs.

                                               Enjoy!  Colleen

Rice Pudding Creamy and Delicious

Rice Pudding reminds me of English dinners, my Grandmothers and holiday comfort cooking.

Rice Pudding :   recipe from    Feed Your Inner Cook

Holidays often mean a fridge full of leftovers.  Excess milk can be tricky to use up easily.  

This recipe is excellent when the milk is still fine but nearing it's 'use-by' date.  
I particularly like adding a touch of ground Cardamom when the rice is almost cooked instead of the traditional nutmeg or cinnamon.  Cardamom is often called the Queen of Spices with a subtle camphor, bayleaf, minty peppery aroma.  Deliciously different.  A little pinch transforms this pudding from comfort food to exotic. Plus, it will keep for a few days once refrigerated.

Preparation                  5 minutes
Cooking               20 - 30 minutes - needs regular stirring whilst on stovetop.  

Ingredients      I have included measures for small and large sizes.

                                   Small                                   Double
Rice                              5 tablespoons (1/2 cup)       1 cup
Boiling water             1/2 cup                                    1 cup
Milk                              3 cups                                  6 cups
Sugar                          3  tablespoons                      6 tablespoons
Vanilla extract           1/2 teaspoon                           1 teaspoon
Cinnamon or nutmeg      pinch                              1/2 teaspoon
or 
Cardamom ground         pinch                              1/4 teaspoon   Increase to your taste
Method
Place rice in a large saucepan.
Cover with the boiling water and simmer rapidly until water almost evaporates.  
Stir constantly and watch it carefully. Do not boil dry. 
Slowly add the milk and stir well.
Bring to a slow boil.  Stir constantly and keep an eye on it as likely to boil over.
Reduce to a simmer.  Stir regularly.  Remove any 'skin' that forms.
Add the sugar, vanilla and cinnamon or nutmeg  OR cardamom
Stir and slowly simmer until thick and rice is cooked.  Taste to check rice is soft.
simmer until desired consistency, spoonable, but not too runny.
Allow to cool slightly and serve.

OPTIONS
variations:   lovely served with stewed apples or prunes 

Rice Pudding:  Recipe from     Feed Your Inner Cook

Plus:  Check out our earlier post for golden crust baked rice pudding
 http://feedyourinnercook.blogspot.com.au/2015/10/creamed-rice-with-golden-crust-simply.html

Enjoy!  Colleen

Creamed Rice with a Golden crust - simply yum comfort dessert

Sometimes simple, classic flavours and a few ingredients produce a perfect dessert result - creamy, home-style comfort food.  Wilbur will testify that my Creamed Rice recipe is delicious - piping hot from the stove or baked with a golden crust - or cold with stewed fruit - simply good!  And yes, I had to move fast to snap this photo!!

Preparation                  5 minutes
Cooking               20 - 30 minutes - needs regular stirring whilst on stovetop.  
Baking (optional)        15 minutes   OR     pop under a hot grill until golden

Ingredients      I have included measures for small and large sizes.

                                   Small                                   Double
Rice                           5 tablespoons (1/2 cup)       1 cup
Boiling water               1/2 cup                               1 cup
Milk                            3 cups                                6 cups
Sugar                         3 tablespoons                      6 tablespoons
Vanilla extract             1/2 teaspoon                       1 teaspoon
Cinnamon or nutmeg   pinch                                  1/2 teaspoon

Optional for baking
                    Additional sugar and cinnamon or nutmeg to sprinkle over prior to grilling

Method

Place rice in a large saucepan.
Cover with the boiling water and simmer rapidly until water almost evaporates.  
Stir constantly and watch it carefully. Do not boil dry. 
Slowly add the milk and stir well.
Bring to a slow boil.  Stir constantly and keep an eye on it as likely to boil over.
Reduce to a simmer.  Stir regularly.  Remove any 'skin' that forms.
Add the sugar, vanilla and cinnamon or nutmeg.
Stir and slowly simmer until thick and rice is cooked.  Taste to check rice is soft.

OPTION
If you are going to bake the rice, leave it a little sloppy. 
If planning to use unbaked, simmer until desired consistency, spoonable, but not runny.

IF BAKING or GRILLING
pour into a greased baking pan.  Sprinkle additional sugar and cinnamon or nutmeg on top.
Bake under a grill until golden.  OR  bake in moderate oven for approx 15 minutes.

Enjoy!  Colleen

                        

Pumpkin Soup morphs into Hearty Vegetable Dinner

Dinner? Dinner? Dinner? What to cook for dinner that is nourishing and delicious.  Some left over pumpkin soup and an eggplant – great! 

Not enough to serve as soup but an excellent flavour for a vegetable dinner. That bit of pumpkin soup becomes the base of this colourful, veggie-packed bowl of hearty goodness. Omit the bacon and this is a satisfying vegetarian dish.  And – great as left overs the next day.  

Might not look pretty ... but  .... Mmmmmm

Preparation and cooking : about 20 -30 minutes in total

Serves 3- 4   depending on the volume of veggies added. This is just a rough guide

Ingredients

This is a bit of “toss together” style so just add or vary as you like

1 - 1 1/2 cups left over pumpkin soup (mine was very thick and flavoured with cumin and lemon)

1 cup cooked rice (I keep some in the freezer for a quick defrost)

1 large eggplant – diced

2 onions – diced

1 clove garlic – crushed

A splash of Australian Extra Virgin Olive Oil

1 -2 slices bacon, rind removed  - diced. Or pancetta (optional – leave out if preferred)

½ teaspoon ground cumin

½ teaspoon ground coriander

1 teaspoon ground turmeric

½ teaspoon celery seeds 

1 red chilli – finely shredded  (leave out or add more to your taste)

Handful baby green beans – chopped to bite size

1 tin chickpeas – rinsed and drained

Some sliced red capsicum

Some cauliflower – chopped into very small florets

Cabbage – finely shredded – about 1/8 of a regular cabbage

Few baby spinach leaves

Salt and Pepper to taste

Splash of lemon juice

few roasted pumpkin seed to scatter on top (optional)

Method

Heat the olive oil in the pan and fry off the onions and bacon.

Add the garlic and diced eggplant.

Stir through the cumin, coriander, turmeric, celery seeds and chilli.

Add the capsicum and cauliflower and stir until soft but still a little crisp.

Add beans and cabbage

Pour over the pumpkin soup and add the chickpeas and rice.

Stir together until warmed through.

Toss through the spinach leaves

Taste and add salt and pepper if needed.

Squeeze the juice of about ¼ of a lemon over just before serving.

TIPS AND HINTS This is an easy way to use soup when there's not enough left for a full serving.

Also keeping some cooked rice in the freezer provides a quick way of adding rice to a meal without needed to cook from scratch.

                                  Enjoy!  Colleen

Rice Plus salad with lemony tuna and dill

Belinda Jeffery’s cookbooks are filled with the most scrumptious salad recipes. My take on her Sicilian Rice Salad uses “Rice Plus” which is a powerhouse mixture of brown rice, barley, quinoa and seeds that I combine with extra greens for a really satisfying summery meal.

If you are not fussed on tuna, this salad would work equally well with chunks of moist roasted chicken.  Plus, it makes the most wonderful leftovers – crunchy, lemony, mmmmm!

Preparation   (This needs early preparation at least 2 hours before eating) with actual preparation 30 mins   BUT  … please note you need to have the Rice and the Eggs cooked and cooled prior to assembling this salad.  I like to cook the rice and the eggs in the morning, pop them into the fridge and then they are ready for the evening meal. 

Serves   5 - 6 

Ingredients

1 1/2  cups “Rice Plus” rice cooked per the packet directions.  Then drained, rinsed and placed on a fresh tea-towel covering a wide tray to be left in the fridge a minimum 2 hours.  You could use regular rice if you prefer.     TIPS AND HINTS: If you decide not to use all the cooked rice, pop the extra in a sealed freezer bag, freeze and use later in the week.

4 hard boiled eggs   (I always cook a few extra as the rest are so handy for a quick snack).  Cook these eggs  in advance, remove the shells and pop into the fridge for a minimum 2 hours before assembling salad.

TIPS AND HINTS:  use the 1 large saucepan and lid.  Cook your rice then rinse the pan and later cook the eggs using the same pan to save on washing up.

2 x 180 gram tins Tuna in Oil.   You could use the springwater variety if you prefer.

3 large stalks of celery – sliced  - all ingredients are best sliced ‘chunky bitesize’ for easy eating

3 large spring onions – roots removed.  Stalks sliced

6 lettuce leaves. Washed, dried and torn / chopped

½ cucumber. Cut into quarters long ways -  then sliced

1 red onion – quartered and then very finely sliced

Handful Black olives – pitted

½ red chilli (seeds removed) and finely chopped.    Optional – leave out or add more.

6 tablespoons of fresh Dill – chopped

3 tablespoons of fresh Basil – roughly torn

Dressing 

When making dressing, stir, taste, adjust with a little more lemon / salt /pepper at a time as needed.

1/2 - 1 small tin anchovies in oil   (mooshed up with a fork) (depends whether you like anchovies)

½ cup (125ml) Australian Extra Virgin Olive Oil

1 clove garlic – crushed

1 ½ - 2 lemons.  You need the zest and about 4 tablespoons of juice plus reserve a wedge for presentation.  

Good Splash of Balsamic Vinegar

Sea Salt and Black Pepper to taste.   Taste first as the olives and anchovies will add saltiness.

Method

About 30 – 40 minutes before dinner

Remove the rice and cooked eggs you prepared earlier from the fridge.  Allow to ‘de-chill’ a little. Slice the hard boiled eggs into quartered wedges.

Prepare the vegetables for the salad.

Prepare the salad dressing.  TASTE and adjust the balance if needed.

A dash more lemon or balsamic?  Pepper or salt?

About 10 - 15 minutes before dinner

In a large wide salad bowl

Assemble the prepared

Tuna, celery, spring onions, lettuce, cucumber, red onion and olives. Mix together gently.

Heat a very little olive oil in a pan and warm the cooked Rice – just to take the chill off and add a little toasted crunch.  TIP:  Not essential – if short on time, omit this cooking stage

Gently toss the cooked just warmed Rice through the prepared tuna vegetable salad.

Pour  SOME of the salad dressing over Rice salad.  Hold back about quarter of the dressing.

Stir the salad gently. Add the extra dressing if needed. Does not need a swim, just a coating.

Taste and adjust flavours if needed

Add  the quartered hard boiled eggs and chopped Dill and Basil leaves and give a final gentle stir to combine all the lemony flavours. 

Serve.

NOTE    re   Rice Plus Product.

I purchased this product personally, and this is not a paid endorsement. I simply found this to be a great ingredient to use in this salad and I hope you do too.

                                                           Enjoy!   Colleen