SPICY TUNA RICE BOWL
What we have here is equal parts tuna and rice by weight, which for me, gives this the perfect balance between protein and starch. While this may remind some people of a fried rice dish, this is significantly lighter, and actually very low on the fat content, but that doesn't mean it's not satisfying, and like most rice dishes, it's very comforting.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 13
Steps:
- Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes.
- While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, soy sauce, sesame oil, Sriracha, and lemon juice. Mix with a fork until thoroughly combined.
- Turn off heat and let rice sit, covered, for 10 minutes.
- Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.
Nutrition Facts : Calories 583 calories, Carbohydrate 83 g, Cholesterol 17.9 mg, Fat 10.3 g, Fiber 4.4 g, Protein 37.7 g, SaturatedFat 1.9 g, Sodium 1494.8 mg, Sugar 2.7 g
TUNA OVER RICE OMAN
Make and share this Tuna over Rice Oman recipe from Food.com.
Provided by Dienia B.
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- saute onion in butter
- add bell pepper and garlic
- saute until done translucent
- add tomatoes and herbs and spices
- add tuna undrained juice and all
- mix.
- cook until tomatoes are soft
- cover with rice and let set covered 10 minutes
- flip over on plate with tuna mix being on top.
Nutrition Facts : Calories 631.9, Fat 8.5, SaturatedFat 3.6, Cholesterol 38.9, Sodium 69.3, Carbohydrate 107.8, Fiber 3, Sugar 2.1, Protein 27.1
OMANI CHICKEN KABULI RICE
A yummy chicken and rice dish that I modified to my families taste by combining two Omani recipes found online plus my own taste. recipe#492976 & http://therecipegroup.wordpress.com/2012/08/15/omani-chicken-kabuli-rice. Traditionally ginger is added (I blame Indian influence), we don't tend to enjoy ginger in savory dishes so I omitted it. You may add some if you like.
Provided by UmmBinat
Categories Chicken Thigh & Leg
Time 1h25m
Yield 6 , 6 serving(s)
Number Of Ingredients 19
Steps:
- Wash white basmati rice and soak 10 to more minutes depending on quality of rice.
- Wash whole chicken legs keeping the skin on. Add to pot.
- Cover chicken pieces with water and bring to the boil skimming off the scum.
- Add whole spices including loomi as well as sea salt and boil for a further 40 minutes.
- Drain the chicken pieces keeping the chicken stock and shallow fry in a bit of light tasting extra virgin olive oil until golden brown.
- Fry sliced onion in the same oil until golden brown then remove half of them and keep aside for garnishing.
- To the remaining onions in the pan, add tomato paste and baharat spice mix then add 6 cups of the chicken stock after straining. To that add the drained rice.
- Bring to a boil and reduce heat and cover for 10-20 minutes depending on amount, quality and quantity. (If it's a cheaper rice it will become softer faster so do 10 minutes and take off the heat 1 minute then check if done).
- Drain raisins then add to a pan with a bit of oil and fry along with the almonds until toasted. Then add garnish onions & loomi powder.
- Put the rice on a plate and arrange chicken pieces on top, garnish with raisins, almonds and onion mixture and a few cilantro leaves if wished.
- I serve it with a raita (yogurt salad) or daqoos (Gulf Arabian tomato sauce).
- Enjoy!
TUNA MAYO RICE BOWL
This homey dish takes comforting canned tuna to richer, silkier heights. Mayonnaise helps to hold the tuna together and toasted sesame oil lends incomparable nuttiness. You can adjust the seasonings to your taste: Use as much or as little soy sauce as you'd like for a savory accent. You can lean into the nuttiness of this rice bowl by sowing the top with toasted sesame seeds, or amp up the savoriness with furikake or scallions. A staple of home cooking in Hawaii and South Korea (where it is sometimes called deopbap), this simple meal is a workday workhorse.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, snack, grains and rice, seafood, main course
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- In a small bowl, stir the tuna, mayonnaise, sesame oil and soy sauce to combine.
- Add the white rice to a bowl and spoon the tuna mixture on top. Sprinkle with the sesame seeds, furikake or scallions, if using.
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- Majboos. Also named Kabsa, this dish is rice mixed with saffron cooked with spicy red or white meat. Majboos translates to 'be engaged' in Oman and is almost always served at special occasions like weddings and engagements.
- Shuwa. Shuwa is a celebratory Omani dish that is only prepared on special occasions like Eid. During the festival, many families in Oman begin cooking their Shuwa on the first day and consume the dish on the second day.
- Mashuai. Another delicious dish you will find in Oman is the mouth-watering Mashuai! It is a dish consisting of roasted kingfish and savoury lemon rice.
- Mushaltat. A well-known delicacy in Oman is Mushaltat, which is a soft flatbread stuffed with honey, meat, spinach or cheese. The bread is made out of refined wheat flour and kneaded into thin cakes, stuffed with ingredients and baked for about 5 minutes.
- Dates. Dates are a staple Omani food and are often served with Kahwa in Oman. Offering this dish is the national symbol of hospitality here. Omani dates come in all kinds, differing in taste, size and colour.
- Shawarma. Shawarmas are popular sandwiches found in the streets of almost all Middle Eastern countries! This tasty sandwich consists of meat marinated with spices, wrapped in pita bread.
- Mishkak. Another popular street food in Oman is Mishkak, which is grilled pieces of marinated meat, normally chicken, mutton or beef on long wooden sticks.
- Halwa. Halwa is a sticky, sweet gelatinous Omani food, made from brown sugar, honey, eggs and various spices. It has a lot of flavours, such as rose water, nuts, chocolate, etc.
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- Kahwa. Kahwa is a very strong bitter coffee that is often served in tiny cups either with dates or halwa. Kahwa is made from freshly roasted ground coffee and flavoured with some cardamom.
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