National Rice Week is back this September (12-18th September), and to help you ‘Rice Up Your Life’ we have some delicious and easy new recipes to tempt you to try a new rice dish.
From bomba rice in Arroz De Marisco, Basmati rice in Turmeric Garlic Rice, long-grain rice in Middle Eastern Green Rice with Tofu Kebabs, risotto rice in Risotto Soup and to using leftover rice in Vegan Rice Pudding with Roasted Plums, there’s a new recipe that everyone can enjoy.
All types of rice offer equally good value as they are convenient, full of nutrients, easy to cook and versatile. In fact, rice is one of the few foods that can be enjoyed sweet or savoury, hot or cold and for every meal of the day, even snacks.
Rice Recipes We Love – Arroz de Marisco by Medusa Eats
Prep time: 15 minutes
Cooking time: 30 minutes
Serves 4
Ingredients:
- 3 tbsp olive oil
- 1 large white onion, finely chopped
- 6 garlic cloves, finely chopped
- 2 x 400g cans chopped tomatoes
- 1 tsp red chilli, minced (optional)
- 100g coriander, finely chopped
- 800g frozen seafood
- 200g bomba rice, washed and drained
- 700ml seafood stock
Method:
Heat 3 tbsp olive oil in a saucepan and add your chopped onion along with the minced garlic and sauté for 2 minutes over medium heat, stirring continuously.
Add the chopped tomatoes and the minced red chili, stir, then add the chopped coriander to the saucepan and sauté for 2 minutes.
Add the frozen seafood, bomba rice and the hot seafood stock to the pan, stir, and let it boil for 5 minutes. After 5 minutes, lower the heat to medium heat, put the lid on the pot and let it cook for 20 minutes until the rice is soft.
Your seafood rice is ready to eat/serve.
Rice Recipes We Love – Turmeric Garlic Pilaf by Your Food Fantasy
Prep time: 5 minutes
Soaking time: 30 minutes
Cooking time: 20 minutes
Serving: 4
Ingredients:
- 350g Basmati rice
- 2 tsp turmeric
- 2 star anise seeds
- 5-6 black peppercorns
- 2-3 cloves
- 1 inch cinnamon stick
- 2 black cardamom
- 4 tbsp vegetable oil
- 1 tsp cumin seeds
- 2 bay leaves
- 6-7 cloves garlic (sliced/chopped)
- 1 large onion (thinly sliced)
- 20g cashews
- 45g green peas
- 15g raisins
Method:
Wash and soak rice in water for minimum 30 minutes.
Bring 1.2L of water to boil in a large saucepan, add soaked rice, turmeric powder, star anise seeds, black peppercorn, cloves, cinnamon stick, black cardamom, and 2 tablespoons of oil. Gently stir, then let the rice boil for 5-7 minutes.
Once rice is cooked (rice should soft) switch off the heat and drain in a colander. Let it sit for 5 minutes.
Heat the remaining oil in a saucepan over medium heat. Add cumin seeds, bay leaves and stir. Add sliced garlic and onion to it and sauté till they are golden in colour. Add cashews and sauté again.
Now add peas and sauté again. Cover the pan with lid and let peas cook for 3-4 minutes. Add raisins and sauté. Add cooked rice and mix well. Cover the pan again and let rice steam for 3-4 minutes.
Switch off the heat and serve the rice hot. Enjoy!
Rice Recipes We Love – Middle Eastern Green rice with Tofu Kebabs by Nadia’s Healthy Kitchen
Prep time: 30 minutes
Cooking time: 30 minutes
Serves 6
Ingredients:
- For the rice
300g long grain rice (white or wholegrain) - 1 tbsp oil
- ¼ white onion, chopped
- 2 garlic cloves
- 300g frozen broad beans, thawed
- 50g fresh dill
400ml-500ml vegetable stock
For the tofu kebabs
- 450g firm tofu, drained*
- ¼ white onion, chopped
- 4 garlic cloves
- 2 tsp paprika
- 2 tsp cumin
- 25g fresh coriander or parsley
- 55g oat flour (or flour of choice)
- 1 tbsp oil for frying
Method:
Soak the rice in water for 30 minutes, then drain and rinse well.
Heat 1 tbsp of oil in a large pan. Add the onions and garlic and cook for 5 minutes. Add in the broad beans, rice, dill and stock, stir then cover and bring to a boil over a medium heat. Cook for 5 minutes, then reduce the heat and leave to simmer for another 15-20 minutes or until all the water has absorbed.
Whilst the rice is cooking, make the tofu kebabs. Add all the ingredients to a food processor and blend until you have a smooth mixture. Shape into 6 large flat kebabs, or 12 small patties.
Brush a grill pan with a little bit of oil, then cook the kebabs over a medium heat for 2-3 minutes on each side. Serve the tofu kebabs with the rice and enjoy!
*I used firm tofu that didn’t need pressing. Some tofu brands require pressing, so check the package for instructions.
Rice Recipes We Love – Pea and Broad Bean Risotto Soup by Jemma Loi
Prep time: 10 minutes
Cooking time: 20 minutes
Serves 4
Ingredients:
- 1 tbsp olive oil
- ½ large leek (approx. 90g), finely sliced
- ½ small white onion
- 2 garlic cloves, finely diced
- 100g arborio rice
- 1 litre of vegetable stock
- 250g frozen peas
- 150g broad beans
- 1 large handful of fresh parsley (25g)
- Optional: Home-made croutons, in which case you will need 1-2 rolls / slices of bread
Method:
Heat the olive oil in a large pan on a medium heat and sauté your leek and onion until soft, then add the garlic for a further 1-2 minutes. Add your risotto rice (arborio) and gently toast for a few minutes. Pour in 2/3 of your stock, cover with a lid and leave to simmer for 15 minutes. Keep an eye on the ratio of stock to solids (should be even), add more broth if needed, then add both the broad beans and peas, following by a handful of chopped parsley. Cover with a lid and simmer for a further 5-7 minutes.
If you are making croutons, roughly chop your bread into chunks, toss in olive oil and seasoning and bake in the oven at around 190 degrees for 10 minutes.
Once your soup is ready, dish up, top with the parsley and croutons if using, and season to taste. Enjoy!
* whilst this recipe is plant based, don’t be afraid to experiment with vegetables / stocks, or even add some shredded cooked chicken for the final ten minutes for a protein boost!
Vegan Rice Pudding with Roasted Plums by Samantha Hadadi
Prep time: 5 mins
Cooking time: 15 mins
Serves 2
Ingredients:
For the plums:
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 300g ripe plums, stoned and sliced
- 1/4 tsp ground cinnamon
For the rice pudding:
- 180g cooked leftover cooked or pouched Basmati rice
- 180-250ml plant-based milk e.g. cashew
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch ground nutmeg
- 2 tbsp maple syrup
- 2-4 tbsp plant-based cream
- Optional: Flaked almonds to serve
Method:
Start by preheating your oven to 180C / gas mark four and then prepare the plums. Whisk together the vanilla and maple syrup. Arrange your sliced plums on a lined baking tray, then drizzle with the maple syrup. Sprinkle over ground cinnamon, then toss to coat. Roast until juicy and oozing (around 15 minutes but check at 12 minutes). Set aside.
In the meantime, make your rice pudding. Add the cooked rice to a medium pan, then pour in 180ml of milk, as well as the vanilla, cinnamon, nutmeg and 2 tbsp of maple syrup. Stir well, then heat (on a low to medium heat) until thickened, creamy and the rice is soft (around 10 minutes) – add a splash more milk, if needed. Stir in the plant-based cream until you achieve texture desired.
Serve warm with flaked almonds and the plums and their juices.
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