Rice+dishes


 * Rice dishes**
 * Dad's Basmati Rice **
 * Magazine clipping (Rebecca)**
 * Lentil & cauliflower pilaf **
 * Delicious Magazine, Vol 3, issue 3, page 88**
 * Sri Wasano's Infamous indonesian Rice Salad **
 * Moosewood Cookbook, page 51**
 * Mushroom Risotto **
 * Smart Food for Busy People, Annabel Langbein, page 51**
 * Pumpkin Risotto **
 * Smart Food for Busy People, Annabel Langbein, page 51**
 * White Risotto **
 * Jamie Oliver website **

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 * Dad's Basmati Rice **
 * Magazine clipping (Rebecca)**

1 Tablespoon butter 1/2 Tablespoon olive oil 1 onion finely sliced 2 1/2 cups basmati rice 5 cups boiling water 2 teaspoons salt

Wash rice in a bowl 2 - 3 times, draining all the water away. Heat butter & oil in a heavy-based saucepan with a lid. Add onion & cook until pale golden. Add rice, stirring with a wooden spoon until it starts to look translucent and sticks to the pan (3 - 4 minutes) Add the boiling water, followed by the salt. Bring to the boil then reduce heat to the lowest setting and cover. Cook 15 - 20 minutes until all the water has evaporated. Make sure the heat is really low or it will stick to the pan & burn. The rice should be fluffy & the grains separate, not sticking together.

Serves 4 - 6 <><><><><>


 * Lentil & cauliflower pilaf **
 * Delicious Magazine, Vol 3, issue 3, page 88**

Serves 6

2 teaspoons canola oil 1 small onion, finely chopped ½ (about 450 g) cauliflower, cut into florets 1 1/4 cups (250 g) basmati rice 2 Tspns mild Indian curry paste (eg korma) NB: green curry paste works 3 cups (750 ml) vegetable stock 2 bay leaves 1 cinnamon quill 400g can lentils, drained and rinsed
 * Ingredients**

Optional: 2 Tablespoons finely chopped coriander leaves Optional: Mango chutney to serve

Heat oil in a large frypan over medium heat. Add onion and cook for 5 minutes, stirring occasionally. Add the cauliflower and rice and cook, stirring, for 2 minutes. Add curry paste and cook for a further minute. Add stock, bay leaves and cinnamon, then bring to the boil. Reduce heat to low, cover and cook for 15 minutes until rice is cooked and all liquid has been absorbed. Fluff rice with a fork, stir in lentils and heat through for 1 minute. Sprinkle over coriander and serve with chutney, if desired.

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 * Sri Wasano's Infamous indonesian Rice Salad **
 * Moosewood Cookbook, page 51**

Place in a saucepan: 2 cups brown rice 3 cups water
 * Ingredients**

Bring to a boil. Lower heat, cover, and simmer until tender (35 to 45 mins)

While the rice cooks, combine in a large bowl: 1/3 cup peanut oil 3 Tablespoons Chinese sesame oil 1/2 cup orange juice 1 to 2 medium cloves garlic, minced 1 teaspoon salt 2 Tablespoons soy sauce 1/2 teaspoon crushed red pepper (to taste) - 2 Tablespoon rice or cider vinegar 1 cup chopped fresh pineapple

Add the hot rice directly to the bowl of dressing. Mix well when it has cooled to room temperature. Cover tightly and refrigerate until cold. Shortly before serving, stir in: 3 scallions, finely minced or sliced (whites and greens) 1 stalk celery, finely sliced 1 8 oz can water chestnuts, drained & thinly sliced 1/2 lb fresh mung bean sprouts 1 cup coarsely chopped peanuts and/or cashews, lightly toasted 2 Tablespoons sesame seeds optional: fresh snow peas for garnish <><><><><><>


 * Mushroom Risotto **
 * Smart Food for Busy People, Annabel Langbein, page 51**

50g dried porcini mushrooms or dried Chinese mushrooms 1/2 cup port or red wine to soak 50g butter 1 onion, finely diced 2 teaspoons crushed garlic 400g field mushrooms, thinly sliced white pepper about 2 Tblspns extra virgin olive oil 2 1/2 cups Vialone Nano or other short grain Italian rice e.g. Arborio 1 glass dry white wine about 5 cups boiling beef, chicken or venison stock 2 Tablespns butter 1/2 cup grated parmesan cheese 2 Tablespns chopped parsley
 * Ingredients**

Soak the porcini in the port for about 1 hour. Strain, reserving the liquid and slice finely. In a pan, melt the butter and cook the onion and garlic until soft. Add the mushrooms and pepper, and cook until dry. Reserve. In a heavy-bottomed pan, heat the olive oil and toast the rice for 2 - 3 minutes until coated and warmed through. Add the wine, boiling stock, cooked mushrooms, soaked mushrooms and their liquid and cover. Lower the heat and simmer for approximately 20 minutes, stirring occasionally. Before serving, add the parmesan cheese and parsley and stir gently. Serves 4 - 5. <><><><><><>


 * Pumpkin Risotto **
 * Smart Food for Busy People, Annabel Langbein, page 51**

1/4 cup olive oil (1/8 to sauté onion & garlic, 1/8 to toast the rice) 1 onion, finely chopped 2 teaspoons crushed garlic 1 medium pumpkin, peeled and cut into small pieces salt & freshly ground black pepper 1 glass red wine 2 cups Vialone Nano or other short grain Italian rice e.g. arborio about 4 cups boiling beef stock (or venison broth)  2 Tablespns butter 1/4 cup chopped parsley or coriander 1/2 cup grated parmesan cheese optional: dash of lemon rind
 * Ingredients**

Place the onion and garlic into a heavy bottomed saucepan over a medium heat with half the olive oil. Add the pumpkin and salt and pepper, stir and cook for 2 minutes. Add the wine and cover. Cook the pumpkin until it starts to soften but still remains in pieces. In another heavy-bottomed pan, heat the remaining olive oil and toast the rice, stirring for 2 - 3 minutes. Add the boiling broth, cover and cook for 18 minutes, stirring occasionally. Once the rice has absorbed all the liquid, add the pumpkin, butter, parsley or coriander, parmesan cheese and optional lemon rind. Stand covered for 5 minutes before serving. Serves 4.

NB: if using arborio rice for any risotto, add the boiling stock gradually, ladling it over the rice to just cover at all times. Stir frequently.

Instead of sautéing the pumpkin in the pan, roast the cubes in the oven while the rice is absorbing the stock. Add the cooked pumpkin pieces to the risotto at the end and mix through the risotto mixture. <><><><><><>
 * Variation: Roast Pumpkin Risotto**


 * White Risotto **
 * Jamie Oliver website **

2 Tablespoons olive oil 1 knob butter 1 large onion, peeled & finely chopped 2 cloves garlic, peeled & finely chopped 4 - 5 sticks of celery, trimmed & finely chopped 400g risotto rice 1 - 2 wine glass(es) of dry white vermouth (dry Martini or Noilly Prat) or dry white wine sea salt freshly ground black pepper 1.1 litres (2 pints) organic stock (chicken, fish or vegetable, as appropriate) 70g butter 115g freshly grated parmesan cheese
 * Ingredients**

Stage 1: Heat the stock. Put the olive oil and butter into a separate pan, add the onion, garlic and celery, and cook very slowly for about 15 minutes without colouring. This is called a soffrito. When the vegetables have softened, add the rice and turn up the heat.
 * Method**

Stage 2: The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring – it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.

Stage 3: Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice to check if it’s cooked. If not, carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.

Stage 4: Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes amazingly creamy and oozy like it should be. Eat it as soon as possible, while it retains its beautiful texture.