Great for a cold winter's night!
Golden Lentil Stew
Ingredients:
3 Tablespoons Olive Oil
2 Small/Medium Yellow Onions, Roughly Chopped (2 Cups)
2 Leeks, Roughly Chopped (2 Cups)
8 Stalks Celery, Diced (1 Cup)
4 – 6 Carrots, Diced (1 Cup)
2 Cloves Garlic, Finely Minced
2 Tablespoons Yellow Curry Powder
1 Teaspoon Ground Cumin
1 Teaspoon Sweet Paprika
1/2 Teaspoon Dried Thyme
2 Cups Split Yellow Daal (Lentils)
1/2 Cup Uncooked White Rice
1 x 400g Can Crushed Tomato
2 Tablespoons Red Wine Vinegar
6 – 8 Cups Vegetable Stock, or More if Desired
1 1/2 Teaspoons SaltFreshly Ground Black Pepper
4 Cups Broccoli Florets, Par Cooked from Fresh or Frozen
1 Cup Frozen Peas
Method:
1. In a large stockpot over medium heat, get the oil nice and hot, and saute the onions, leeks, celery, carrots, and garlic, stirring occasionally, for about 20 minutes, until the onions are translucent and all the veggies are tender.
2. Add in the herbs and spices, and cook for another 10 minutes to let the flavors begin to mingle.
3. At this stage, you can go ahead and introduce your dry lentils and rice, as well as the tomatos, vinegar, and 6 cups of the vegetable stock. Cover, and bring to a boil. Reduce the heat to medium-low and allow the stew to simmer, adding in more stock if it threatens to dry out and burn, for about 1 hour, until the lentils are cooked through.
4. Give it a taste, add in the salt and pepper, taste again, and adjust the seasonings if desired.
5. Toss in the frozen veggies, kill the heat, and just stir them through the mixture to thaw. Allow 5 minutes for this last round of veg to come up to temperature. Add in the remaining amount of stock if it’s too thick for your tastes, and even more if you’d prefer something soupier. Serve piping hot!
Source: http://bittersweetblog.wordpress.com/2010/01/11/warming-from-the-inside-out/
Serves: 8-10 (good for taking to work the next day)
Rating: 4
Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Friday, 28 May 2010
Tuesday, 29 December 2009
Tagine of Pumpkin and Chickpeas
My mother claimed that she had "scoured the internet" for tagine recipes and had come up with only three recipes. So, that meant there was a challenge to find as many recipes as I could for her. In the process, I came across a few vegan and vegetarian recipes that sounded interesting. Here is the first of many!
This dish is very aromatic and beautifully sweet.
Definition courtesy of Wikipedia:
"A tagine or tajine (pronounced /tɑːˈʒiːn/; Arabic: طاجين, pronounced [tˁaːdʒiːn]) is a type of dish found in the North African cuisines of Algeria, Morocco, and Tunisia, which is named after the special pot in which it is cooked. The traditional tagine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving."
Tagine of Pumpkin and Chickpeas
Ingredients:
1 cup chickpeas, soaked overnight *
2 tbsp olive oil
1 tbsp butter **
1 large onion, chopped
2 cloves garlic, sliced
2 tsp ground cumin
2 tsp ground coriander
1 cinnamon stick
1/4 tsp dried chilli flakes
1/4 tsp saffron threads, steeped in 100ml hot water
500g pumpkin, peeled and cut into large pieces
2 waxy potatoes, peeled and cut in half
half a 400g tin tomatoes
2 zucchini, sliced
1/2 a preserved lemon, chopped
cooked cous cous or rice, to serve
1/2 cup plain yoghurt (not sweetened) ***
1/2 cup coriander leaves
Method:
Notes:
* You may use 1-2 cans of tinned chickpeas instead if you do not have the time or inclination to soak and cook your own. If this is the case, omit step one.
** Vegans should use a vegan margarine such as Nuttlex
*** Vegans may use unflavoured vegan yoghurt or products such as the "Better than Sour Cream" or "Better than Cream Cheese" by Tofutti
Source: http://www.cuisine.com.au/recipe/tagine-of-pumpkin-and-chickpeas
Serves: 6
Rating:
This dish is very aromatic and beautifully sweet.
Definition courtesy of Wikipedia:
"A tagine or tajine (pronounced /tɑːˈʒiːn/; Arabic: طاجين, pronounced [tˁaːdʒiːn]) is a type of dish found in the North African cuisines of Algeria, Morocco, and Tunisia, which is named after the special pot in which it is cooked. The traditional tagine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving."
Tagine of Pumpkin and Chickpeas
Ingredients:
1 cup chickpeas, soaked overnight *
2 tbsp olive oil
1 tbsp butter **
1 large onion, chopped
2 cloves garlic, sliced
2 tsp ground cumin
2 tsp ground coriander
1 cinnamon stick
1/4 tsp dried chilli flakes
1/4 tsp saffron threads, steeped in 100ml hot water
500g pumpkin, peeled and cut into large pieces
2 waxy potatoes, peeled and cut in half
half a 400g tin tomatoes
2 zucchini, sliced
1/2 a preserved lemon, chopped
cooked cous cous or rice, to serve
1/2 cup plain yoghurt (not sweetened) ***
1/2 cup coriander leaves
Method:
1. Put the chickpeas in a pot with plenty of cold water and boil for 30 minutes. Drain.
2. In a large pot, heat the oil and butter and cook the onion and garlic until soft and lightly golden. Add the spices (except saffron), cook for a couple of minutes, then add the partially cooked chickpeas, saffron, pumpkin, potatoes, tomatoes and just enough water to cover. Season with salt and simmer gently until the potatoes are almost soft (about 30-40 minutes).
3. Add the zucchini and preserved lemon and cook for 5 more minutes or until the potatoes and pumpkin are soft (but not mushy).
4. Serve with cous cous or rice and a dollop of yoghurt and some freshly chopped coriander.
Notes:
* You may use 1-2 cans of tinned chickpeas instead if you do not have the time or inclination to soak and cook your own. If this is the case, omit step one.
** Vegans should use a vegan margarine such as Nuttlex
*** Vegans may use unflavoured vegan yoghurt or products such as the "Better than Sour Cream" or "Better than Cream Cheese" by Tofutti
Source: http://www.cuisine.com.au/recipe/tagine-of-pumpkin-and-chickpeas
Serves: 6
Rating:
Saturday, 19 September 2009
Spiced Rice with Peas
A nice variation on rice that can be served with curries.
Spiced Rice with Peas
Ingredients:
1 Tbsp oil
4 whole cloves
1 cinnamon stick
5-7 tsp cardamom pods (slightly crushed with the back of a knife)
1 tsp tumeric
1&1/4 cups long grain rice (white or brown)
1&1/4 cups shelled peas
salt to taste
2&1/2 cups hot water
Method:
1. Heat oil in heavy saucepan with a tight fitting lid. Fry cloves, cinnamon, cardamom and cumin seeds for 1 minute over medium heat.
2. Add tumeric and rice and fry for 2 minutes more, stirring constantly.
3. Add peas, salt, water and bring to the boil.
4. Turn heat to very low, cover tightly and cook for 25 minutes without lifting the lid or stirring.
5. Stir rice with a fork and remove whole spices. Serve hot.
Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006
Serves: 4-6
Rating: 4/5
Spiced Rice with Peas
Ingredients:
1 Tbsp oil
4 whole cloves
1 cinnamon stick
5-7 tsp cardamom pods (slightly crushed with the back of a knife)
1 tsp tumeric
1&1/4 cups long grain rice (white or brown)
1&1/4 cups shelled peas
salt to taste
2&1/2 cups hot water
Method:
1. Heat oil in heavy saucepan with a tight fitting lid. Fry cloves, cinnamon, cardamom and cumin seeds for 1 minute over medium heat.
2. Add tumeric and rice and fry for 2 minutes more, stirring constantly.
3. Add peas, salt, water and bring to the boil.
4. Turn heat to very low, cover tightly and cook for 25 minutes without lifting the lid or stirring.
5. Stir rice with a fork and remove whole spices. Serve hot.
Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006
Serves: 4-6
Rating: 4/5
Sunday, 14 June 2009
Red Cabbage Rolls
This dish looks very pretty and may appeal to those who do not like "vegies".
It contains 5g of protein and is an excellent source of Vitamins A & C, as well as being a good source of potasium, Vitamin B1, iron and zinc.
Red Cabbage Rolls
Ingredients:
8 red cabbage leaves
1 cup water
1 cup apple juice
2 Tbsp wine vinegar
2 tsp honey
Filling:
1 cup cooked rice
1 carrot, grated
1 Lebanese cucumber, cut into thin strips
1/2 cup chopped fresh mint
2 Tbsp soy sauce
2 Tbsp sunflower seeds
Method:
1. Remove the coarse centre rib from each cabbage leaf. In a large saucepan, combine the water, apple juice, vinegar and honey, and bring to the boil. Add 2 cabbage leaves and allow them to cook for 1-2 minutes. Remove, then repeat with the remaining leaves.
2. Combine all the filling ingredients and mix well. Place spoonful of this mixture on each cabbage leaf and roll up to form a firm parcel, tucking in edges as you go.
3. Serve cold or place the rolls in an oiled shallow ovenproof dish, cover and heat in a moderate oven for 10 minutes.
Source: Stanton, R. (2000) Vegetables, Allen & Unwin: St Leonards.
Serves: 4
Rating: 4
It contains 5g of protein and is an excellent source of Vitamins A & C, as well as being a good source of potasium, Vitamin B1, iron and zinc.
Red Cabbage Rolls
Ingredients:
8 red cabbage leaves
1 cup water
1 cup apple juice
2 Tbsp wine vinegar
2 tsp honey
Filling:
1 cup cooked rice
1 carrot, grated
1 Lebanese cucumber, cut into thin strips
1/2 cup chopped fresh mint
2 Tbsp soy sauce
2 Tbsp sunflower seeds
Method:
1. Remove the coarse centre rib from each cabbage leaf. In a large saucepan, combine the water, apple juice, vinegar and honey, and bring to the boil. Add 2 cabbage leaves and allow them to cook for 1-2 minutes. Remove, then repeat with the remaining leaves.
2. Combine all the filling ingredients and mix well. Place spoonful of this mixture on each cabbage leaf and roll up to form a firm parcel, tucking in edges as you go.
3. Serve cold or place the rolls in an oiled shallow ovenproof dish, cover and heat in a moderate oven for 10 minutes.
Source: Stanton, R. (2000) Vegetables, Allen & Unwin: St Leonards.
Serves: 4
Rating: 4
Thursday, 4 June 2009
Addas Polow
This dish is loosely based on a recipe from Margaret Shaida's excellent cookbook, The Legendary Cuisine of Persia. http://www.cuisine.com.au/recipe/addas-polow
It takes a while to prep, but is worth it.
Addas Polow
Ingredients:
500 g basmati rice, washed
120 g green lentils
1/2 tsp turmeric
100 ml vegetable oil
60 g sultanas, soaked in warm water for 20 minutes
120 g stoned dates, sliced
1 small onion, sliced
2 cloves garlic, minced
5 cm cinnamon stick
2 tbsp butter or nutlex or margarine
1 bunch spinach, stemmed, washed, blanched and dried
sea salt and freshly ground black pepper
crisp-fried shallots to garnish
Method:
1. Soak the washed rice in water for about two hours.
2. In a separate container, soak the lentils for one hour. Drain, cook lentils in a saucepan with sufficient water to cover until tender, about five minutes. Add salt to taste and drain well. Set aside.
3. Drain water from the rice and add to a pot and cover with fresh water 2 cm above the rice. Add turmeric and salt to taste. Bring to a boil over medium heat, then turn heat to very low, cover pot and transfer to a simmer mat and leave to cook for 15 minutes. Turn off heat and leave another five minutes. Uncover and fluff gently with a fork.
4. Meanwhile, in a frying pan, add the oil and briefly fry the dates with the sultanas. Remove with a slotted spoon and put aside.
5. In the same oil, fry onions, garlic and cinnamon over gentle heat until fragrant. Remove and toss with date mixture.
6. Before serving, heat butter/margarine/nutlex and fry spinach briefly. Sprinkle with salt and pepper.
7. Mix rice gently with lentils, date mixture, spinach, garnish liberally with fried shallots and serve.
Serves: 6-8
Rating: 4/5
It takes a while to prep, but is worth it.
Addas Polow
Ingredients:
500 g basmati rice, washed
120 g green lentils
1/2 tsp turmeric
100 ml vegetable oil
60 g sultanas, soaked in warm water for 20 minutes
120 g stoned dates, sliced
1 small onion, sliced
2 cloves garlic, minced
5 cm cinnamon stick
2 tbsp butter or nutlex or margarine
1 bunch spinach, stemmed, washed, blanched and dried
sea salt and freshly ground black pepper
crisp-fried shallots to garnish
Method:
1. Soak the washed rice in water for about two hours.
2. In a separate container, soak the lentils for one hour. Drain, cook lentils in a saucepan with sufficient water to cover until tender, about five minutes. Add salt to taste and drain well. Set aside.
3. Drain water from the rice and add to a pot and cover with fresh water 2 cm above the rice. Add turmeric and salt to taste. Bring to a boil over medium heat, then turn heat to very low, cover pot and transfer to a simmer mat and leave to cook for 15 minutes. Turn off heat and leave another five minutes. Uncover and fluff gently with a fork.
4. Meanwhile, in a frying pan, add the oil and briefly fry the dates with the sultanas. Remove with a slotted spoon and put aside.
5. In the same oil, fry onions, garlic and cinnamon over gentle heat until fragrant. Remove and toss with date mixture.
6. Before serving, heat butter/margarine/nutlex and fry spinach briefly. Sprinkle with salt and pepper.
7. Mix rice gently with lentils, date mixture, spinach, garnish liberally with fried shallots and serve.
Serves: 6-8
Rating: 4/5
Coconut Rice
Coconut Rice
Ingredients:
2 tsp sunflower oil
1 tsp mustard seeds
2 tsp split red lentils
225g brown rice
25g dessicated coconut
2 cups of water
salt to taste if required
Method:
1. Wash and drain the rice. Heat the oil in a large pan, then add the mustard seeds and lentils, and cook until the seeds pop. Add the rice and cook, stirring, until the rice is transparent and the lentils have turned pale yellow.
2. Add the coconut and water. Bring to the boil, then place the lid on tightly. Reduce the heat to low, and leave for about 40 minutes until the rice is done.
NOTE: If you don't take the lid off, and the heat is kept low, then the rice shouldn't stick and you'll end up with perfectly dry rice. If your nerve fails you, and you feel you have to check, some of the steam will come out, so put a little more boiling water in.
Source: http://www.earth.li/~kake//cookery/
Serves: 4
Rating: 4/5
Ingredients:
2 tsp sunflower oil
1 tsp mustard seeds
2 tsp split red lentils
225g brown rice
25g dessicated coconut
2 cups of water
salt to taste if required
Method:
1. Wash and drain the rice. Heat the oil in a large pan, then add the mustard seeds and lentils, and cook until the seeds pop. Add the rice and cook, stirring, until the rice is transparent and the lentils have turned pale yellow.
2. Add the coconut and water. Bring to the boil, then place the lid on tightly. Reduce the heat to low, and leave for about 40 minutes until the rice is done.
NOTE: If you don't take the lid off, and the heat is kept low, then the rice shouldn't stick and you'll end up with perfectly dry rice. If your nerve fails you, and you feel you have to check, some of the steam will come out, so put a little more boiling water in.
Source: http://www.earth.li/~kake//cookery/
Serves: 4
Rating: 4/5
Thursday, 10 April 2008
Kumara & Pea Rice Cakes
This is a different version of rice/vege patties that are around.
Kumara & pea rice cakes
Ingredients:
100g (1/2 cup) brown rice
1 medium (about 500g) orange sweet potato (kumara), peeled, coarsely chopped
230g (1 1/2 cups) frozen baby peas
25g (1/3 cup) fresh wholemeal breadcrumbs (made from day-old bread)
2 tsp ground cumin
1 garlic clove, crushed
1 egg, lightly whisked
2 tbs coarsely chopped fresh continental parsley
Salt & freshly ground black pepper
1 tbs extra light olive oil
mixed asian greens
Sweet chilli sauce, to serve
Sour cream (or equivalent)
Method:
1. Cook the rice in a large saucepan of salted boiling water following packet directions or until tender. Drain well. (I use the rice cooker instead)
2. Meanwhile, cook the sweet potato in a large saucepan of salted boiling water for 10 minutes or until tender. Drain well. Transfer to a large heatproof bowl. Use a potato masher or fork to mash until almost smooth.
3. Add the rice, peas, breadcrumbs, cumin, garlic, egg and parsley to the sweet potato, and stir to combine. Season with salt and pepper. Divide the sweet potato mixture into 12 equal portions and shape into 6cm patties.
4. Heat the oil in a large non-stick frying pan over medium heat. Add half the patties and cook for 3 minutes each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with the remaining patties.
5. Steam your chosen Asian greens. Divide the Asian greens and patties among serving plates. Drizzle with sweet chilli sauce and serve with creme fraiche.
Source: Australian Good Taste - November 2005 , Page 55
Serves: 4
Rating: - again, haven't tried this one yet.
Kumara & pea rice cakes
Ingredients:
100g (1/2 cup) brown rice
1 medium (about 500g) orange sweet potato (kumara), peeled, coarsely chopped
230g (1 1/2 cups) frozen baby peas
25g (1/3 cup) fresh wholemeal breadcrumbs (made from day-old bread)
2 tsp ground cumin
1 garlic clove, crushed
1 egg, lightly whisked
2 tbs coarsely chopped fresh continental parsley
Salt & freshly ground black pepper
1 tbs extra light olive oil
mixed asian greens
Sweet chilli sauce, to serve
Sour cream (or equivalent)
Method:
1. Cook the rice in a large saucepan of salted boiling water following packet directions or until tender. Drain well. (I use the rice cooker instead)
2. Meanwhile, cook the sweet potato in a large saucepan of salted boiling water for 10 minutes or until tender. Drain well. Transfer to a large heatproof bowl. Use a potato masher or fork to mash until almost smooth.
3. Add the rice, peas, breadcrumbs, cumin, garlic, egg and parsley to the sweet potato, and stir to combine. Season with salt and pepper. Divide the sweet potato mixture into 12 equal portions and shape into 6cm patties.
4. Heat the oil in a large non-stick frying pan over medium heat. Add half the patties and cook for 3 minutes each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with the remaining patties.
5. Steam your chosen Asian greens. Divide the Asian greens and patties among serving plates. Drizzle with sweet chilli sauce and serve with creme fraiche.
Source: Australian Good Taste - November 2005 , Page 55
Serves: 4
Rating: - again, haven't tried this one yet.
Enjedra - aka rice, lentils and veges
This is a kind of exotic dish, that comes courtesy of http://vegweb.com. It's a simple dish to make, and the onions really make the dish.
Enjedra - aka rice, lentils and veges.
Ingredients:
1 super-large or 2 medium sweet onions
2 tablespoons olive oil
2 teaspoons cumin
2 teaspoons salt (or to taste)
1 cup brown rice
1 cup red lentils
steamed spinach or kale or even a mixture with some red cabbage
Method:
1. The first thing I do is get the brown rice cooking. Add 1 cup of rice to 2 cups water. Bring to boil. Lower heat, cover and simmer 45 minutes.
2. Chop onion.
3. Toss into pan with cumin and salt. Saute in olive oil until almost carmelized, about 10-15 minutes.
4. Add 1 cup red lentils and 2 cups water to the onions. Bring to boil. Lower heat and simmer, stirring occasionally until lentils are cooked and very smooshy. When stirred towards the end, they should be smooth.
5. Steam spinach or kale or whatever vegetable you have chosen
6. Serve lentil mixture over rice and top with greens.
Serves: 4-6
Rating - don't know yet. This was recommended to me.
Enjedra - aka rice, lentils and veges.
Ingredients:
1 super-large or 2 medium sweet onions
2 tablespoons olive oil
2 teaspoons cumin
2 teaspoons salt (or to taste)
1 cup brown rice
1 cup red lentils
steamed spinach or kale or even a mixture with some red cabbage
Method:
1. The first thing I do is get the brown rice cooking. Add 1 cup of rice to 2 cups water. Bring to boil. Lower heat, cover and simmer 45 minutes.
2. Chop onion.
3. Toss into pan with cumin and salt. Saute in olive oil until almost carmelized, about 10-15 minutes.
4. Add 1 cup red lentils and 2 cups water to the onions. Bring to boil. Lower heat and simmer, stirring occasionally until lentils are cooked and very smooshy. When stirred towards the end, they should be smooth.
5. Steam spinach or kale or whatever vegetable you have chosen
6. Serve lentil mixture over rice and top with greens.
Serves: 4-6
Rating - don't know yet. This was recommended to me.
Monday, 7 April 2008
Brown Rice, Chickpea and Pepita Salad with Sweet Potato Patties and Tahini Dressing
Pepitas, dried roasted pumpkin seeds, are easily found in most health food stores and supermarkets. These seeds are good sources of zinc and iron (25 grams or so provide more than 20 per cent of the recommended daily iron intake). To gain the maximum nutritional benefit, eat them raw - maybe tossed in a salad, or simply munched as a snack.
Tahini is a spread made from sesame seeds. Tahini is a good source of essential fatty acids. It has a strong, nutty flavour and can be used as a dip on its own or mixed with other dips. Tahini is mashed with chick peas, lemon juice and garlic to make hummus. It is used widely in the Middle East. This food is very low in Cholesterol and Sodium. It is also a good source of Thiamin, Magnesium, Phosphorus, Zinc, Copper and Manganese.
Brown Rice, Chickpea and Pepita Salad with Sweet Potato Patties and Tahini Dressing:
Ingredients:
Salad and patties:
300g brown rice
500g large sweet potato/kumera, chopped coarsely
480g potatoes, chopped coarsely
2 Tbsp plain flour
2 Tbsp sour cream
2 Tbsp finely chopped fresh chives
1/4 cup plain flour, extra
2 Tbsp vegetable oil
300g can chickpeas, rinsed, drained
1/3 cup pepitas
1/3 cup raisins
300g trimmed celery stalks, sliced thinly
2 Tbsp finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint
1 Tbsp finely grated lemon rind
1 medium red onion, sliced thinly
270g tomatoes, chopped finely
Tahini Dressing:
2 Tbsp tahini
1/2 cup lemon juice
1/4 cup olive oil
Method:
1. Cook rice as per instructions on packet (I use a rice cooker). Rince under cold water and make sure fully drained.
2. Meanwhile, boil or steam the two types of potato until tender and then drain. Mash together and cool for 10 mins.
3. Make tahini dressing by combining all ingredients in a screw-top jar. Shake well.
4. Stir flour, sour cream and chilves into mashed potatoes mixture. Using your hands, shape the mixture into eight patties and coat with the extra flour. Heat oil in large non0stick frying pan and cook the patties until browned lightly both sides and heated through. Cover to keep warm.
5. Place rice in a large bowl with dressing and remaining ingredients, tossing gently to combine. Serve rice salad with patties.
Serves: 4
Rating: 4
Tahini is a spread made from sesame seeds. Tahini is a good source of essential fatty acids. It has a strong, nutty flavour and can be used as a dip on its own or mixed with other dips. Tahini is mashed with chick peas, lemon juice and garlic to make hummus. It is used widely in the Middle East. This food is very low in Cholesterol and Sodium. It is also a good source of Thiamin, Magnesium, Phosphorus, Zinc, Copper and Manganese.
Brown Rice, Chickpea and Pepita Salad with Sweet Potato Patties and Tahini Dressing:
Ingredients:
Salad and patties:
300g brown rice
500g large sweet potato/kumera, chopped coarsely
480g potatoes, chopped coarsely
2 Tbsp plain flour
2 Tbsp sour cream
2 Tbsp finely chopped fresh chives
1/4 cup plain flour, extra
2 Tbsp vegetable oil
300g can chickpeas, rinsed, drained
1/3 cup pepitas
1/3 cup raisins
300g trimmed celery stalks, sliced thinly
2 Tbsp finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint
1 Tbsp finely grated lemon rind
1 medium red onion, sliced thinly
270g tomatoes, chopped finely
Tahini Dressing:
2 Tbsp tahini
1/2 cup lemon juice
1/4 cup olive oil
Method:
1. Cook rice as per instructions on packet (I use a rice cooker). Rince under cold water and make sure fully drained.
2. Meanwhile, boil or steam the two types of potato until tender and then drain. Mash together and cool for 10 mins.
3. Make tahini dressing by combining all ingredients in a screw-top jar. Shake well.
4. Stir flour, sour cream and chilves into mashed potatoes mixture. Using your hands, shape the mixture into eight patties and coat with the extra flour. Heat oil in large non0stick frying pan and cook the patties until browned lightly both sides and heated through. Cover to keep warm.
5. Place rice in a large bowl with dressing and remaining ingredients, tossing gently to combine. Serve rice salad with patties.
Serves: 4
Rating: 4
Sunday, 30 March 2008
Brown Rice & Cashew Patties with Coriander & Coconut Sambal
This recipe takes a bit of fiddling around, but is SO worth it.
Brown Rice & Cashew Patties with Coriander & Coconut Sambal:
Ingredients:
Patties:
250g dried chickpeas
3 cups instant brown rice
1 Tbsp oil
1 onion, finely chopped
125g roasted cashew paste (you can also make this yourself with roasted cashews, some butter/oil and add a bit of peanut butter - all in a food processor and whizz for a bit)
1 egg (free range always - happy chooks make better eggs)
60g tahini
1 tsp ground cumin
1 tsp ground tumeric
1 Tbsp lemon juice
1 vegetable stock cube (we use Massel stock cubes)
5 Tbsp tamari
1 small carrot, grated
1/2 cup fresh wholemeal breadcrumbs
oil, for shallow frying
2 Tbsp oil, extra
310g bok choy, trimmed and washed
Coriander and coconut sambal:
90g fresh coriander leaves
1 clove garlic, chopped
1 small fresh green chilli, seeded and finely chopped (can use 1 tsp sweet chilli sauce instead)
1 tsp garam masala
2 Tbsp lime juice
1/4 cup shredded coconut
Method:
1. Soak the chickpeas in cold water overnight. Drain. Place in a large saucepan and cover with water. Bring to the boil and cook for 1-1.5 hours, or until cooked. Drain, reserving 2 Tbsp of the liquid.
2. Meanwhile, bring a saucepan of water to the boil and cook the rice over medium heat for 10-12 mins, or until tender. Rinse well and drain. Keep warm.
3. Heat the oil in a frying pan and cook the onion for 2-3 mins, or until golden. Set aside.
4. Mix the chickpeas, cashew paste, egg, tahini, cumin, tumeric, lemon juice, stock cube, reserved chickpea liquid, and 2 Tbsp of the tamari in a food processor until smooth. Transfer to a large bowl and add the rice, onion, carrot and breadcrumbs and mix well. Divide the mixture into 16 even portions and form into patties about 1.5 cm thick. Refridgerate for 30 mins.
5. To make the sambal, finely chop all the ingredients in a food processor. Refridgerate until ready to use.
6. To cook the patties, heat the oil in a large, deep frying pan over medium heat and cook in batches for 3-4 mins each side, or until golden and cooked through. Remove and keep warm. Wipe with a paper towl. In the same pan, heat the extra oil and add the bok choy and cook, tossing, for 1-3 mins, or until wilted. Pour in the remaining 3 Tbsp tamari and toss through. Place the bok choy on eight serving plates and top with two patties. Spoon a dollop of chilled sambal on top and serve immediately.
Notes:
* Fresh chickpeas (or any beans/legumes) are always best, but if you don't have the time, you can use tinned goods instead at a pinch.
* You can cook the rice in a rice cooker, instead, if you prefer.
* Patty mixture freezes well. Simply thaw and cook as usual.
Serves: 8
Rating: 4
Brown Rice & Cashew Patties with Coriander & Coconut Sambal:
Ingredients:
Patties:
250g dried chickpeas
3 cups instant brown rice
1 Tbsp oil
1 onion, finely chopped
125g roasted cashew paste (you can also make this yourself with roasted cashews, some butter/oil and add a bit of peanut butter - all in a food processor and whizz for a bit)
1 egg (free range always - happy chooks make better eggs)
60g tahini
1 tsp ground cumin
1 tsp ground tumeric
1 Tbsp lemon juice
1 vegetable stock cube (we use Massel stock cubes)
5 Tbsp tamari
1 small carrot, grated
1/2 cup fresh wholemeal breadcrumbs
oil, for shallow frying
2 Tbsp oil, extra
310g bok choy, trimmed and washed
Coriander and coconut sambal:
90g fresh coriander leaves
1 clove garlic, chopped
1 small fresh green chilli, seeded and finely chopped (can use 1 tsp sweet chilli sauce instead)
1 tsp garam masala
2 Tbsp lime juice
1/4 cup shredded coconut
Method:
1. Soak the chickpeas in cold water overnight. Drain. Place in a large saucepan and cover with water. Bring to the boil and cook for 1-1.5 hours, or until cooked. Drain, reserving 2 Tbsp of the liquid.
2. Meanwhile, bring a saucepan of water to the boil and cook the rice over medium heat for 10-12 mins, or until tender. Rinse well and drain. Keep warm.
3. Heat the oil in a frying pan and cook the onion for 2-3 mins, or until golden. Set aside.
4. Mix the chickpeas, cashew paste, egg, tahini, cumin, tumeric, lemon juice, stock cube, reserved chickpea liquid, and 2 Tbsp of the tamari in a food processor until smooth. Transfer to a large bowl and add the rice, onion, carrot and breadcrumbs and mix well. Divide the mixture into 16 even portions and form into patties about 1.5 cm thick. Refridgerate for 30 mins.
5. To make the sambal, finely chop all the ingredients in a food processor. Refridgerate until ready to use.
6. To cook the patties, heat the oil in a large, deep frying pan over medium heat and cook in batches for 3-4 mins each side, or until golden and cooked through. Remove and keep warm. Wipe with a paper towl. In the same pan, heat the extra oil and add the bok choy and cook, tossing, for 1-3 mins, or until wilted. Pour in the remaining 3 Tbsp tamari and toss through. Place the bok choy on eight serving plates and top with two patties. Spoon a dollop of chilled sambal on top and serve immediately.
Notes:
* Fresh chickpeas (or any beans/legumes) are always best, but if you don't have the time, you can use tinned goods instead at a pinch.
* You can cook the rice in a rice cooker, instead, if you prefer.
* Patty mixture freezes well. Simply thaw and cook as usual.
Serves: 8
Rating: 4
Saturday, 29 March 2008
Stuffed Capsicums with Paprika
Full of colour and flavour, this recipe will be a hit for sure. Play around with the filling to make it just how you like it. This is GOOD.
This recipe is adapted from http://www.tried-and-tested-vegetarian-recipes.com/
Stuffed Capsicums with Paprika:
Ingredients:
4 large capsicums for stuffing (any colours)
1 yellow capsicum, finely diced
1 medium onion, finely diced
half a zucchini, finely diced
2 cloves of garlic, finely chopped (0r more, if you like)
200g brown rice (NOT white rice)
75g grated cheddar cheese
4 teaspoons of smoked paprika
2 vegetable stock cubes (I use Massel)
Good handful of fresh coriander, coarsely chopped
Olive oil
Method:
1. Dissolve a vegetable stock cube in a large pan of boiling water. Add the brown rice and cook for the time indicated on the packet, usually 15-20 minutes. (This can be done in the rice cooker if you prefer)
2. While the rice is cooking, cut the tops off the 4 capsicums to be stuffed. De-seed and cut the tops into small pieces to add in with the rest of the chopped veg. Dissolve the second stock cube in another pan of boiling water and add the whole capsicums. Boil gently for 5 minutes until slightly soft and drain.
3. Also, while the rice is cooking heat a little olive oil in a pan. Add the chopped capsicum, onion, zucchini, garlic and smoked paprika, and cook over a medium heat for about 5 minutes until they start to soften.
4. Drain the cooked rice and return to the pan. Add in the cooked chopped vegetables, the chopped coriander and the grated cheese. Stir well. Fill each of the boiled capsicums with a generous amount of this mixture, pushing down gently between each spoonful.
5. Stand the stuffed capsicums on a baking tray and place in a preheated oven at 180*C for 20 minutes.
Can be served with tomato salsa or just by itself.
NOTES:
* Ensure you select capsicums that have four "feet" or that are extremely sturdy when they stand on their own. This is to avoid them toppling when filled.
* You can add some thinly sliced mushroom and tofu (just a little) and I love to add a handful of pinenuts at the end, just before stuffing.
* Also tastes great if you use parsley when you don't have any coriander.
* The filling tastes great on its own!!
Serves: 4
Rating: - 4.5!
This recipe is adapted from http://www.tried-and-tested-vegetarian-recipes.com/
Stuffed Capsicums with Paprika:
Ingredients:
4 large capsicums for stuffing (any colours)
1 yellow capsicum, finely diced
1 medium onion, finely diced
half a zucchini, finely diced
2 cloves of garlic, finely chopped (0r more, if you like)
200g brown rice (NOT white rice)
75g grated cheddar cheese
4 teaspoons of smoked paprika
2 vegetable stock cubes (I use Massel)
Good handful of fresh coriander, coarsely chopped
Olive oil
Method:
1. Dissolve a vegetable stock cube in a large pan of boiling water. Add the brown rice and cook for the time indicated on the packet, usually 15-20 minutes. (This can be done in the rice cooker if you prefer)
2. While the rice is cooking, cut the tops off the 4 capsicums to be stuffed. De-seed and cut the tops into small pieces to add in with the rest of the chopped veg. Dissolve the second stock cube in another pan of boiling water and add the whole capsicums. Boil gently for 5 minutes until slightly soft and drain.
3. Also, while the rice is cooking heat a little olive oil in a pan. Add the chopped capsicum, onion, zucchini, garlic and smoked paprika, and cook over a medium heat for about 5 minutes until they start to soften.
4. Drain the cooked rice and return to the pan. Add in the cooked chopped vegetables, the chopped coriander and the grated cheese. Stir well. Fill each of the boiled capsicums with a generous amount of this mixture, pushing down gently between each spoonful.
5. Stand the stuffed capsicums on a baking tray and place in a preheated oven at 180*C for 20 minutes.
Can be served with tomato salsa or just by itself.
NOTES:
* Ensure you select capsicums that have four "feet" or that are extremely sturdy when they stand on their own. This is to avoid them toppling when filled.
* You can add some thinly sliced mushroom and tofu (just a little) and I love to add a handful of pinenuts at the end, just before stuffing.
* Also tastes great if you use parsley when you don't have any coriander.
* The filling tastes great on its own!!
Serves: 4
Rating: - 4.5!
Moroccan Pilaf
A great side dish
Moroccan Pilaf:
Ingredients:
1/3 cup slivered almonds, toasted
1.5 cups long grain rice
1 Tbsp canola (or other) oil - NOTE: many canola oils are genetically modified - try another oil if you're not sure
4 shallots, finely chopped
1 Tbsp Moroccan seasoning (MasterFoods has a nice one)
1 cup peas
1/2 cup currants
Method:
1. Cook the rice - however you normally would - I put it in the rice cooker
2. Heat the oil in a wok over medium heat. Add the shallots and cook for 1-2 mins. Add the moroccan seasoning and stir to combine.
3. Add the drained rice, peas, currants and slivered almonds. Stir-fry until heated through.
4. Serve alone or as a side dish
Serves: 6
Rating: 4
Moroccan Pilaf:
Ingredients:
1/3 cup slivered almonds, toasted
1.5 cups long grain rice
1 Tbsp canola (or other) oil - NOTE: many canola oils are genetically modified - try another oil if you're not sure
4 shallots, finely chopped
1 Tbsp Moroccan seasoning (MasterFoods has a nice one)
1 cup peas
1/2 cup currants
Method:
1. Cook the rice - however you normally would - I put it in the rice cooker
2. Heat the oil in a wok over medium heat. Add the shallots and cook for 1-2 mins. Add the moroccan seasoning and stir to combine.
3. Add the drained rice, peas, currants and slivered almonds. Stir-fry until heated through.
4. Serve alone or as a side dish
Serves: 6
Rating: 4
Sweet Potato & Sage Risotto
This recipe I tried a while ago. It's not a bad little meal, if you like standing over a stove stirring for 30 mins.
Sweet Potato & Sage Risotto:
Ingredients:
50 ml extra virgin olive oil
1 red onion, cut into wedges
500g orange sweet potato (kumera), peeled and cut into 2cm cubes
440g (2 cups) aborio rice
1.25 litres (5 cups) hot vegetable stock
75g (3/4 cup) shredded parmesan cheese
3 Tbsp shredded sage
shaved parmesan cheese, extra, to garnish
Method:
1. Heat 3 Tbsp oil in a large saucepan and cook the onion over medium heat for 2-3 minutes, or until softened. Add the sweet potato and rice and stir until well coated in the oil.
2. Add 125ml (1/2 cup) hot stock, stirring constantly over medium heat until the liquid is absorbed. Continue adding more stock 125ml (1/2 cup) at a time, stirring constantly for 20-25 mins, or until all the stock is absorbed, the sweet potato is cooked and the rice is tender and creamy.
3. Add the Parmesan and 2 Tbsp of the sage. Season well and stit to combine. Spoon into four bowls and drizzle with the remailing oil. Sprinkle the remaining sage over the top and garnish with shaved parmesan
Serves: 4
Rating: 4 stars
Sweet Potato & Sage Risotto:
Ingredients:
50 ml extra virgin olive oil
1 red onion, cut into wedges
500g orange sweet potato (kumera), peeled and cut into 2cm cubes
440g (2 cups) aborio rice
1.25 litres (5 cups) hot vegetable stock
75g (3/4 cup) shredded parmesan cheese
3 Tbsp shredded sage
shaved parmesan cheese, extra, to garnish
Method:
1. Heat 3 Tbsp oil in a large saucepan and cook the onion over medium heat for 2-3 minutes, or until softened. Add the sweet potato and rice and stir until well coated in the oil.
2. Add 125ml (1/2 cup) hot stock, stirring constantly over medium heat until the liquid is absorbed. Continue adding more stock 125ml (1/2 cup) at a time, stirring constantly for 20-25 mins, or until all the stock is absorbed, the sweet potato is cooked and the rice is tender and creamy.
3. Add the Parmesan and 2 Tbsp of the sage. Season well and stit to combine. Spoon into four bowls and drizzle with the remailing oil. Sprinkle the remaining sage over the top and garnish with shaved parmesan
Serves: 4
Rating: 4 stars
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