Wicklewoods Aztec Rice Recipes

SOUTH TEX-MEX RICE

South Tex-Mex Rice image

Provided by Trisha Yearwood

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil
2 cups long-grain rice
4 fresh serrano chiles, scored
4 cups vegetable stock
1 large onion, diced
1 large tomato, diced
1/2 bunch cilantro, whole leaves torn, plus more for garnish
1 large green bell pepper, seeded and deveined, diced
1 tablespoon cumin
2 teaspoons minced garlic
2 teaspoons salt
1 teaspoon freshly ground black pepper

Steps:

In a large skillet set over medium heat, heat the oil until shimmering, about 2 minutes. Add the rice and serranos, and cook, continually stirring, until lightly browned, taking care not to burn the rice, 10 to 15 minutes.
Add the stock (it will make a loud sizzling noise, so stand back a bit), the onion, tomato, cilantro, bell pepper, cumin, garlic, salt and pepper. Increase the heat to high and bring to a boil. Taste the juice with a spoon and season to your liking.
Reduce the heat to low, cover, and simmer for 15 minutes. (Do not uncover during cooking.) Remove the serranos and discard. Fluff and serve, garnished will a little more cilantro.

WICKLEWOOD'S GLUTEN FREE SWEET STICKY BARBECUE RIBS

Wicklewood's Gluten Free Sweet Sticky Barbecue Ribs image

Here is another recipe originally taken from Sam Stern's "Cooking up a Storm". As with most sauces, it can be any of the individual ingredients that contain hidden gluten, a few tweaks later, however, and Sam's delicious recipe is completely gluten free and just as delicious, I actually believe that if you use Tamari rather than Soy sauce it helps with the sticky bit,,,yum. Sam's original recipe says to cook for 1 hour; however, I like my ribs really caramelised and crusty so I normally leave them an extra 15 mins. Delicious with wedges or plain basmati rice but it is equally delicious served as part of a Chinese meal with fried rice such as, Sue Lau's Chinese fried rice Recipe #38748.

Provided by WicklewoodWench

Categories Lunch/Snacks

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

15 -20 meaty pork spareribs
4 tablespoons runny honey
2 tablespoons brown sugar
1 tablespoon gluten free Worcestershire sauce
3 tablespoons gluten free soy sauce or 3 tablespoons tamari
4 tablespoons tomato ketchup
4 tablespoons red wine or 4 tablespoons cider vinegar
2 garlic cloves, crushed
1 teaspoon fresh ginger, grated
2 teaspoons English mustard powder
1 orange, juice of
1 pinch smoked paprika
1 dash Tabasco sauce (optional)
seasoning

Steps:

Preheat the oven 200c.
In a bowl, mix all the ingredients, except the ribs, together.
When completely mixed, add the ribs and coat well.
Lay the ribs on a foil lined roasting tin and pour over any remaining sauce.
Roast for approximately 1 hour, turning occasionally.
When browned and sticky, remove from the oven and allow to rest for 10 minutes.
Serve warm.

WICKLEWOOD'S TRIFLE SPONGES (GLUTEN FREE)

Wicklewood's Trifle Sponges (Gluten Free) image

These little sponges are great as the base for any gluten free trifle but can easily be served as an accompaniment to a light mousse or a sorbet. I use my own recipe for gluten free flour mix #438139, but any light gf blend will work and at a pinch just rice flour can be used.

Provided by WicklewoodWench

Categories Dessert

Time 15m

Yield 20 sponges

Number Of Ingredients 5

Ingredients

2 eggs
3 ounces caster sugar
1 lemon, zest of
2 ounces gluten-free flour, mix
caster sugar, for dusting

Steps:

Preheat oven to 190c and line 2 baking sheets with parchment paper.
Whisk together the eggs, sugar and zest until the mixture is thick and has doubled in volume.
Gently fold in the flour mix.
Place the mixture in a large piping bag with a 1/2in nozzle and pipe 3" lengths of batter onto the prepared baking sheets.
Dust with caster sugar and bake for 6-8 mins until golden brown.

Nutrition Facts : Calories 23.6, Fat 0.5, SaturatedFat 0.2, Cholesterol 18.6, Sodium 7.1, Carbohydrate 4.3, Sugar 4.3, Protein 0.6

WICKLEWOOD'S BREADED MUSHROOMS (GLUTEN FREE)

Wicklewood's Breaded Mushrooms (Gluten Free) image

Ordinary gf breadcrumbs are fine for this recipe, but gf panko breadcrumbs are so deliciously crunchy and so easy to make(check out #167729)

Provided by WicklewoodWench

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

10 ounces whole fresh mushrooms
1 cup rice flour
1/2 cup cornstarch
3/4 teaspoon gf baking powder
1/4 teaspoon garlic salt
1 cup water
2 cups panko breadcrumbs (see Homemade Panko Bread Crumbs)

Steps:

In a large bowl mix flour, baking powder and salt. Add water and mix until a smooth batter has formed.
With a dry paper towel, gently wipe the mushrooms to clean off any debris.
Dip mushrooms into the batter and coat evenly, allowing any excess batter to drip off.
Roll the mushrooms in breadcrumbs until coated thoroughly.
Repeat until all mushrooms are coated.
Heat oil to 365 degrees. Deep fry mushrooms in batches until golden brown. Drain on paper towels.

Nutrition Facts : Calories 279.3, Fat 1.6, SaturatedFat 0.4, Sodium 179.1, Carbohydrate 59.3, Fiber 2.5, Sugar 2.4, Protein 6.7

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