All Entries Tagged With: "Rice"
Moroccan Chicken and Rice
The main dish which Minoo planned for the South Arm Community Kitchen is a Moroccan Chicken and Rice dish. We were surprised with the use of winter squash in this rice dish.
This Moroccan Chicken and Rice dish is a all in a pot dish. It has protein, vegetable and grain in this dish. This recipe is adapted from Alive Magazine and it serves 4.
The butternut squash and raisins add sweetness to this rice dish. This is a good recipe to make use of winter squashes which are in season now. They are cheap and nutritious.
Here is a tip to peel the tough skin butternut squash. Microwave the whole squash, on high, for 2 minutes. This softens the skins, making it easier to peel. More on following page. Click here to continue reading
Brown Basmati Apple Walnut Salad
If I remembered correctly, June shared this recipe of Brown Basmati Apple Walnut Salad. Brown Basmati Rice is gaining popularity for it’s higher nutritional values. It also tastes nuttier than regular white rice. A friend told me that after a few months of changing from white rice to brown rice, she is actually losing weight. I may try to include some brown rice in my regular rice and my family will slowly accept it. I’m sure Ben is going to make a fuss of it as he hates grainy stuff like whole wheat or whole grain bread.
This Brown Basmati Apple Walnut Salad can be kept in the refrigerator for a couple of days, which makes it the perfect make-ahead dish for company. You may add the apples and toasted walnuts just before serving. In fact, this salad tastes better the next day.
Ingredients
- 1/3 cup toasted walnuts
- 4 cups cooked brown basmati rice
- 1/2 cup dried cherries, raisins or cranberries
- 1 apple, sliced
- 2 stalks celery, sliced
- 5 to 6 celery leaves, chopped
- 4 sprigs parsley, chopped
Dressing:
- 2 tablespoons olive oil
- zest of 1 orange
- 1/2 cup orange juice
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
You may toast the walnuts in the microwave. Microwave them on high at 45-seconds intervals, smelling for doneness. It takes between 1 1/2 to 2 minutes.
June and Frances make this healthy and nutty salad.
Zucchini Rice Casserole
Helmut and Paul made this Zucchini Rice Casserole adapted from Cooking Light. This recipe serves 8. You may halve the recipe easily. For solo dining, you may filled this in 1-cup ramekins and freeze them just before the baking process. This way, you can bake the individual servings when needed. Otherwise, you can bake it first and portion them into single serving plastic containers and freeze for later consumption. You just have to reheat them in the microwave.
The Zucchini Rice Casserole is creamy and rich and I’ll bet your kids will love this comfort food. They will not even noticed that it’s made with healthy zucchini.
Ingredients
- 8 cups sliced zucchini (about 2 1/2 pounds)
- 1 cup chopped onion
- 1/2 cup fat-free, less sodium chicken broth
- 2 cups cooked brown rice
- 1 cup (4-oz) shredded reduced-fat sharp cheddar cheese
- 1 cup fat-free sour cream (or use 1/2 cup sour cream plus 1/2 cup cottage cheese)
- 1/4 cup (1-oz) grated fresh Parmesan cheese, divided
- 1/4 cup Italian-seasoned breadcrumbs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, lightly beaten
P/S: missing ingredients from this photo: eggs, brown rice, Italian-seasoned breadcrumbs, chicken broth, salt and pepper.
Claypot Rice with Minced Pork and Salted Egg Yolk
My family likes claypot rice. We always order claypot rice when we are in a Chinese restaurant or dim sum place like the following:
This is my take of Claypot Rice with Minced Pork and Salted Egg Yolk. We had this in Hot Pot One and we found that the salted egg yolk’s taste and texture complements the minced pork very well. It’s something different from the regular combination of minced pork with salted fish.
Ingredients
- 2 – 2 1/2 cups long grain rice (I meant measuring cup for rice)
- 3/4 to 1 lb minced pork
- 2 salted egg yolk, cut into half
- bak choy
Marinate for pork:
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- drizzle of sesame oil
Sauce for rice:
- 2 tablespoons of hot water
- 2 teaspoons sugar
- 2 tablespoons light soy sauce
- 2 drops of sesame oil
Yangchow Fried Rice
Fanny, Alice and Garrie contributed to this famous Yangchow Fried Rice in the South Arm Community Kitchen. Do you know that Yangchow Fried Rice did not originate from Yangchow, China?
The characteristic of Yangchow Fried Rice is that it has shrimp and BBQ Pork.
Ingredients
- 2 oz peeled shrimp
- 2 oz BBQ pork or cooked ham
- 4 oz grren peas or corn
- 3 eggs
- 1 teaspoon salt
- 2 scallions, finely chopped
- 4 tablespoons vegetable oil
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 lb cooked rice (preferably overnight)
- 2 shallots, minced
- 2 garlic cloves, minced
- 1 inch ginger, minced
Pat dry the shrimp with paper towels. Cut the BBQ pork into small dice about the same size as the peas or corn. Please ignore the bok choy as it’s for the another stir fry dish.
Pilaf
I was pretty excited when Minoo told me that Manijeh is going to share with us how to make Pilaf in the Caring Place Community Kitchen. This will be another addition to the many rice recipes which I had blogged about in Chowtimes.com.
Manijeh shared with us that Pilaf originates from Persian around 500 BC. Pilaf is a rice dish with meat or grain or vegetable. It is very popular in Central America and South Asia. Pilaf is usually spiced up with cumins, tumeric, cinammon, saffron and lots of herbs.
Manijeh also emphasized that a Persian woman is deemed as a good cook if she can cook good rice. The rice cooking process is much longer than the way Chinese does it because the rice is cooked with meat or grain or vegetable. Unlike Chinese who serves plain steamed rice with a few accompanying dishes. It is the accompanying dishes which take times to prepare.
The Pilaf can be a meal by itself as it is rice, meat and lentils in it which are rich in carbohydrate, protein and fiber. A side dish of vegetables will make it a complete meal.
This recipe is for 4 servings.
Ingredients
- 250 grams ground beef (lamb or pork)
- 2 cups long-grain or basmati rice (allocate 1/2 cup per person)
- 1 cup lentils
- 1/4 cup raisins or dried cranberries
- 1 medium onion, chopped
- cooking oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon turmeric
- Saffron (optional)
How to Cook Basmati Brown Rice
Minoo served the Turkey Black Bean Chili with Brown Basmati Rice. Brown rice is more nutritious than white rice as some of the nutrients have been removed from the rice in the process of removing the bran rice. These nutrients include vitamin B1, B3, iron, magnesium, fiber and fatty acid.
Brown rice is unmilled or partly milled rice. It is considered as a kind of whole grain, i.e. it’s a natural grain that remains unbleached. Brown rice is more chewier than white rice. Brown rice also becomes rancid more quickly than white rice.
The Brown Basmati Rice has a mild nutty flavour to it. You may garnish it with a bit of tamari and sesame seeds and can be served with steamed vegetables for a healthy meal.
This Brown Basmati Rice recipe will add another way of cooking rice which I had listed here.
Ingredients
- Brown Basmati Rice
- Water in the ratio of 2 cups of water to 1 cup of rice
You may substitute some of the water with broth to make a more tastier rice. You may add other ingredients like peas, lemon zest, dried chilies, raisins, herbs ginger, minced sun-dried tomatoes into the rice for extra flavours.
