SAVOURY RICE
Quick and simple savoury rice.
Provided by laurenswan
Time 40m
Yield Serves 3
Number Of Ingredients 18
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.
SMOKY PAPRIKA SEAFOOD RICE
Savoury smoked paprika gives a real lift to this healthy yet impressive paella-style dish with prawns, baby squid and mussels
Provided by Lizzie Harris
Categories Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 16
Steps:
- Heat the stock in a large saucepan. Add the saffron to infuse, if you like. Take off the heat and set aside. In a large deep-sided frying pan or paella pan, heat 1 tbsp of the oil. Smash the whole garlic clove and add to the oil. Throw in the prawns and cook for 2 mins until just turning pink but not cooked through. Push to one side of the pan and add the squid to the garlicky oil for 1 min or so, again just to colour. Remove the seafood to a plate.
- Add the remaining oil to the pan, and cook the onion and celery slowly for 15 mins until very soft and beginning to caramelise. Add the finely chopped garlic, the fennel seeds, tomato purée and paprika, and cook for 5 mins more. Meanwhile, bring the stock to a simmer. Add the rice to the pan with the onion mixture, give everything a good stir, then add the sherry and 1 litre of the hot stock. Bring to the boil and simmer gently for 15 mins, shaking the pan from time to time.
- When the rice is almost cooked but still has a little bite, dot over the prawns, squid and the mussels. Add the cooking juices and the rest of the stock. Cover and cook for 5 mins until the seafood is cooked through, the mussels have opened and the rice is just tender. (You may have to add a splash more water if the rice looks dry.) Discard any mussels that haven't opened. Sprinkle over some chopped parsley and serve with lemon wedges to squeeze over.
Nutrition Facts : Calories 556 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 1.7 milligram of sodium
NICE 'N' SPICY SAVOURY RICE
Introduce children to spices by getting them to cook this easy rice dish
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 45m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 247 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.09 milligram of sodium
SPICY FISH ON SAVOURY RICE
Make and share this Spicy Fish on Savoury Rice recipe from Food.com.
Provided by Norahs Girl
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine the cake flour, cayenne pepper and dried basil and transfer the mixture to a fairly large flat plate.
- Season the hake fillets to taste with salt and roll each fillet in the cake flour mixture.
- Dip each fillet in the whisked egg and roll in the breadcrumbs.
- Place on a baking sheet and chill for about 15 minutes.
- Fry in heated oil until brown on the outside and cooked inside.
- Sauté the onion and green pepper in a little heated oil until soft.
- Add the rice and stir-fry for about 1 minute.
- Pour over the chicken stock and simmer until the rice is tender and done, adding boiling water if necessary.
- Sauté the mushrooms in a separate pan until done and mix with the cooked rice.
- Add the pecan nuts.
- Spoon the rice onto a serving platter or onto individual plates and place the fish on top.
- Serve with tartar sauce or slices of lemon.
Nutrition Facts : Calories 592.3, Fat 11.7, SaturatedFat 1.8, Cholesterol 172.4, Sodium 271.7, Carbohydrate 65.8, Fiber 3, Sugar 3.4, Protein 52.7
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