Seared Red Rice With Spinach Mushrooms Carrot And Egg Food

SEARED RED RICE WITH SPINACH, MUSHROOMS, CARROT AND EGG

Steps:

• Heat a 14-inch wok or large, heavy skillet over high heat until a drop of water evaporates upon contact. Swirl in the oil and add the onion, carrot, tofu and mushrooms. Stir-fry until the vegetables are crisp-tender and the tofu is lightly colored, about 2 minutes. Add the garlic and chili, stir-fry for no more than 10 seconds, and add the spinach. Stir-fry until the spinach wilts, season to taste with salt and pepper, and pour in the beaten egg. Stir-fry until the egg is scrambled, and add the rice. Cook, scooping up the rice with your paddle, then pressing it into the pan and scooping it up again, for about 2 minutes, until the mixture has a nice seared aroma. Add the fish sauce or soy sauce and chopped scallions, stir together for about half a minute, and serve, passing the optional garnishes.

MUSHROOM-SPINACH BAKED EGGS

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool.
• Brush a 9-by-13-inch baking dish with olive oil. Arrange the bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top. If making ahead, cover and refrigerate overnight.
• When ready to bake, preheat the oven to 350 degrees F. Crack an egg onto each piece of bread; season with salt and pepper. Pour the milk evenly over the top and sprinkle with the cheese. Bake until the egg whites are set, 25 to 30 minutes.

MUSHROOM & SPINACH RISOTTO

Steps:

• Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.
• Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
• Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
• Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.

SPINACH AND CHEESE RICE WITH MUSHROOMS

Steps:

• Set oven to 400 degrees.
• Grease an 8-inch square baking dish.
• In a 10-in skillet, heat oil with butter; add the garlic and mushrooms, cook, stirring for 1 minute.
• Add in the spinach, stir and cook about 2 minutes, or until spinach wilts.
• Stir in salt and pepper, cheddar cheese and cottage cheese; set aside.
• Make a layer of cooked rice on the bottom of baking dish.
• Spoon spinach/cheese mixture evenly over the rice.
• Top with mozzarella cheese slices, then sprinkle with paprika.
• Bake for 8-10 minutes.
• Remove from oven and set broiler; broil the rice casserole for 1 minute, or until the mozzeralla cheese is bubbly and light brown.
• Cut into squares, and serve hot.

CRISPY RICE WITH MUSHROOMS AND CARROTS

Steps:

• In a small bowl, combine hot sauce, soy sauce, sugar, and sesame oil. In a large nonstick skillet, heat vegetable oil over medium. Add onion and garlic; season with salt. Cook, stirring occasionally, until onion is soft, about 8 minutes. Add mushrooms and cook until softened, about 4 minutes. Add hot-sauce mixture and rice and cook, stirring, until warmed through, about 2 minutes.
• Using the back of a spoon, flatten rice mixture and increase heat to high. Cook until bottom begins to brown and crisp, 2 to 4 minutes. Divide among four plates; top each with an egg and serve with more hot sauce if desired.