Savoury Rice Food

EASY THAI FRIED RICE NOODLES

Steps:

• Gather the ingredients.
• Mix together cornstarch with soy sauce until well combined.
• Marinate the chicken in the cornstarch-soy sauce mixture, coating all over. Set aside.
• Gently boil rice noodles for 2 to 5 minutes (depending on the thickness and brand of the noodles), or until noodles are soft enough to eat but still firm and a little bit crunchy (they will finish cooking later).
• Drain and briefly rinse with cold water to keep from sticking. Set aside.
• In a small bowl, combine chicken stock, soy sauce, fish sauce, lime juice, dark soy sauce, sugar, and chili sauce or cayenne. Stir well to dissolve sugar. Set aside.
• Heat a wok or large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around; then add the garlic, galangal or ginger, chicken (together with the marinade), mushrooms, and a few tablespoons of stock. Stir-fry 5 minutes. When pan becomes dry, add a little more chicken stock, 1 to 2 tablespoons at a time.
• Add the bell pepper and stir-fry another 1 to 2 minutes. Add the reserved noodles plus stir-fry sauce. Using two utensils, lift and turn the noodles or use a tossing motion, like tossing a salad. Keep the heat turned up. Stir-fry in this way until the sauce is well distributed throughout the noodles, 1 to 2 minutes.
• Add bean sprouts, continuing to stir-fry another minute.
• Remove from heat and taste-test for salt and flavor, adding 1 tablespoon more fish sauce or soy sauce if not salty or flavorful enough. If too salty, add another squeeze of lime juice.
• To serve, lift noodles out of the wok or frying pan and mound in a bowl or serving platter. Sprinkle with the sliced green onions and chopped cilantro. A wedge of fresh lime squeezed over just before eating also is delicious.

SAVORY HERB RICE

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.

SAVORY RICE

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.

SAVOURY RICE

Steps:

• Melt butter in skillet and cook onions and celery until translucent.
• Into buttered casserole dish put alternate layers of rice, onion/celery mixture, and mushrooms.
• Add salt and a little pepper.
• Pour the two cans of broth over the mix and place covered in oven at 350°F for 45 minutes or until liquid is absorbed.
• If rice seems dry, add a little water.

SAVOURY RICE

Steps:

• Prepare the vegetables:
• 1. Peel and chop the onion
• 2. Slice the mushrooms
• 3. Deseed and dice the red pepper
• 4. 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.

SPICY INDIAN RICE

Steps:

• Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.
• Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water
• Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.
• Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.

NICE 'N' SPICY SAVOURY RICE

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.

EASY SAVOURY RICE

Steps:

• Put a large pan over medium heat and add the oil (or some water to keep oil-free).
• Once hot, add the onion and sauté until softened and just starting to colour.
• Add the garlic and chili and sauté for 1 minute more
• Add the carrot, bell pepper and raw rice and stir for a couple of minutes until the rice starts to make slight popping sounds.
• Add the stock, tomatoes, peas, salt and pepper. Stir well, and as soon as the liquid on the entire surface is bubbling, give it a good stir, put on the lid and turn the heat to low.
• Cook for 20 minutes with no peeking, then lift the lid and pull some rice aside with a spoon or tilt the pan to ensure most of the liquid has been absorbed.
• If when you check it there is still liquid present keep it on the heat with lid on for another 5 to 10 minutes before proceeding with the next step.
• Once the liquid has mostly gone, turn the heat off, and leave the pan with the lid on undisturbed for 5 to 10 minutes before serving.
• Taste to check seasoning and add more as required, then serve.

SAVORY BROWN RICE

Steps:

• In a saucepan over medium heat, melt butter.
• Add in vegetables; stir/saute until slightly soft, about 6 minutes.
• Stir in rice; add broth and seasonings, except parsley; bring to a boil.
• Decrease heat to low; cook, covered, until liquid is absorbed, about 45-50 minutes.
• Stir in parsley; serve.

SAVOURY RICE SALAD

Steps:

• Cook the rice according to product directions.
• Prepare the dressing.
• Mix the rice and vegetables together. Add the dressing and stir gently.
• Refrigerate to allow the salad to marinate, stirring 2-3 times. I generally allow several hours for this step and never marinate for less than 1 hour.

SAVORY RICE

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.

SAVORY COCONUT RICE

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.

SAVORY BREAKFAST RICE

Steps:

• Grab a small skillet and over medium heat add 1 tablespoon of butter.
• Add the garlic, onion and mushroom slices, let it begin to brown. Season with salt and cracked black pepper.
• Add your cooked white rice. I use Minute Rice and heat it in the microwave for 1 minute before adding it to the pan.
• Add the liquid aminos OR soy sauce and hot sauce. Combine everything until the rice and vegetables are well coated.
• Let the rice get slightly crispy on the bottom of the pan.
• In a separate pan, fry an egg to your liking.
• Spoon the rice mixture onto a plate and top with the fried egg. Finish with scallions or extra pepper. Serve and enjoy!

SAVOURY RICE

Steps:

• Stir-fry the peppers and onion in a little heated oil until just tender. Stir in the curry powder. Add the remaining ingredients, mix well and dot with butter. Spoon the rice mixture into a colander and heat over boiling water until warmed through. Alternatively, heat in the microwave oven.

SAVORY RICE CAKES

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.

SALT AND SAVOURY BISCUITS

Steps:

• Toppings (crushed dill seed; or crushed fennel seed and crushed coriander seed with 5 spice; or paprika and cayenne pepper; or poppyseeds; or sesame seeds; or mixed peppercorns; or crushed cumin seed and cayenne pepper, or Parmesan cheese and herbes de Provence....) Fleur de sel, for sprinkling.
• Heat the oven to 400°F/200°C. Put the butter, sugar, salt, water and egg in a bowl and mix well. Add the flour and mix quickly only until it holds together Do not overwork.
• Roll dough out to 1/16 of an inch (2 mm) thick. Cut into squares. Sprinkle over the topping(s) and some fleur de sel on each. Transfer to a baking sheet. Bake 10 minutes, or until puffed, crisp, and golden.