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Lemon & lime chicken with coriander fried rice. Spiced prawn and pea pilaf. Persian-style pilaf with chickpeas, mint & harissa recipe. I'm finding it a little hard to believe we are in 2011 already. It only feels like yesterday I was welcoming my first born into the world... and now she will be turning 5 this year! People are forever going on about how fast kids grow up. I now understand what they were talking about. However, I do remember in those first few torturous months when sleep was but a distant memory, having thoughts of it lasting forever.There was definitely a little bit lot of, What have I signed myself up for?

Am I ever going to sleep again. Or function normally for that matter? And then bam, Ada's nearing 5 and Kye 3. This persian-style pilaf is my version of a harissa chicken rice salad featured in the latest issue of Cuisine magazine. I found as I ate the leftovers straight from the fridge the next day, that it keeps well. I hope you are all having a wonderful holiday season (in the sun and the snow!). Pilaf Mix harissa paste with the juice of 1/2-1 lemon and the extra virgin olive oil. 22 recipe ideas for leftover rice | Lifeandstyle. For a foodstuff that is consumed by half the world's population, in the west, we seem to value it so lightly. Of all the rice cooked at home in the UK, we throw away a staggering 40,000 tonnes every year, according to WRAP's Household Food and Drink Waste in the United Kingdom 2012 report. The statistics from other countries aren't any better. The US Department of Agriculture estimates that about a third of rice bought by consumers is thrown out.

And to add to this appalling waste of a valuable food staple, there is a massive environmental impact in terms of water wasted too. Throwing out one kg of rice is the equivalent of 2,497 litres of water, if you take into consideration the amount of water needed to grow it, let alone cook it. Having said that, I don't think I have ever cooked the exact amount of rice I need.

The advice on looking after rice is that it should be cooled as quickly as possible after cooking before storing in the fridge. 1. Serves 4 (as a side salad) 2. 3. 4. 5. 6. 7. Leftover rice recipes. Spanish Rice Recipe. Cancel TOP Filters What's in Your Fridge? Browse By: Next Recipe Stumped for dinner? Recipe Box Grocery List Print Share Total Time 30mins Prep 15 mins Cook 15 mins This is one of the most simple recipes to prepare and has a great flavor. Skip to Next Recipe Ingredients Nutrition 1 1⁄2 cups uncooked white rice 2 cloves garlic (minced) 2 tablespoons vegetable oil 1 small onion (chopped) 4 ounces cans tomato sauce 2 1⁄2 cups chicken broth 1 teaspoon cumin Check Out Our Top North American Recipe Directions Brown rice in oil using a 4 quart sauce pan Add chopped onion, minced garlic and cumin. Reviews See All Reviews Write A Review Most Helpful I have been trying several rice recipes, trying to satisfy my DS, who loves the rice at restaurants.

Esto sabe delicioso. ¡ Me encantó! We just loved this!! Submit a Correction Related: Mexican Low Cholesterol View All North American Recipes Top Videos 5 Thanksgiving Hacks (1:33) More Save your Thanksgiving from the stress of cooking with these simple tips. Meatballs with soupy tomato and herb risotto Recipe. Food - Recipes : Egg-fried rice.

Perfect Short-Grain White Rice By Listening Japanese, Korean, C Recipe - Low-cholesterol.Food.com - 108409. Chicken and Mushroom Fried Rice recipe. Monday night rice. Paella - Spanish. I've had lots of hits and misses with this Spanish classic, adding ridiculous, overwhelming amounts of saffron to try getting it as yellow as it is in Spain. Then I found out the Spanish sometimes use colouring!

So, here at last is the Delia paella – easy, no fuss, and the good thing is it serves six people as a complete meal, needing no accompaniment. Serves 6 This recipe is taken from How to Cook Book Two. Once you have peeled, chopped, prepared and assembled everything, heat the oil in the pan over a fairly high heat. Now season the chicken joints, adding 4 of them to the hot oil to sauté on all sides until golden brown, then remove them to a plate and do the same with the other 4 joints. Next add the onion, pepper and chorizo and fry these over a medium heat for 6-8 minutes, or until they're nicely tinged brown at the edges. Next, bring everything up to a gentle simmer, turn the heat down and cook, uncovered, for 10 minutes.