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Posts Tagged ‘rice’

Haricot Beans with Rice & Onions

Another dish made for no other reason than half a bag of fresh dill in the fridge, threatening to go to waste. This is a big bowl of buttery deliciousness and the perfect comfort food for a cold night.

Wine Suggestion: to match the cold and damp evening, and this comfort food you need to look at a comforting, juicy red; tonight the Altosur Malbec, a wine that genuinely outperforms its pricepoint.

Haricot beans with rice and onions – serves 2

  • 2 medium onions, peeled and cut into thin rings
  • 1 clove of garlic, peeled and thinly sliced
  • 3 tbsp olive oil
  • 150g white long-grain rice
  • 2 cloves
  • 6 black peppercorns
  • 1 x 400g tin of haricot beans, drained
  • 60g butter
  • 2 tsp cumin seeds
  • 1 tsp turmeric
  • a handful of chopped dill

Warm the olive oil in a saucepan, add the garlic, then the onions, and leave to cook over a moderate heat until soft and golden. Remove from the heat, scoop out the onions and keep the pan for later.

Wash the rice in warm water, then drain and transfer to a saucepan and pour in water to cover by 2cm. Add salt, the cloves and the peppercorns, then bring to the boil. Turn down to a simmer, then cover tightly with a lid and leave for 10 minutes. Turn off the heat and leave the lid on for a further 5 minutes.

Melt the butter in the onion pan, then cook the cumin seeds and turmeric for a minute or until fragrant. Add the beans and heat through.

Fork through the rice, check the seasoning and pick out the cloves. Stir in the dill and divide between two bowls. Spoon over the hot beans and top with the fried onions.

(Original recipe from Greenfeast: autumn, winter by Nigel Slater, 4th Estate, 2019.)

 

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Nasi Goreng

This is just the dish for leftover roast pork. We freeze the right quantity and enjoy it a week or too later after a busy day – it’s really quick to throw together.

Wine Suggestion: there’s a vibrant immediacy to this dish and likewise we chose a Marlborough Sauvignon Blanc, in this case the Doctors’ SB from Forrest Estate; dry, full flavoured and ripe but only 9.5% abv.

John Forrest pioneered this technique and it’s a brilliant addition to the wine world so we can drink lower alcohol levels and yet keep the same ripeness and flavour profiles.

Nasi goreng – serves 4

  • 2 tbsp groundnut oil
  • 1 onion, halved and sliced 1cm thick
  • 3 garlic cloves, finely sliced
  • 2 red chillies, halved, deseeded and sliced
  • 300g leftover cooked pork, chop into little chunks
  • 400g cooked rice
  • 4 scallions, sliced on the diagonal
  • 3 eggs, beaten
  • 100g cooked, shelled prawns
  • 4 tbsp dark soy sauce

Heat 1½ tbsp of the oil in a large frying pan or wok. Add the onion and cook over a medium heat until soft, golden and starting to tinge. Add the garlic, chillies and pork and cook for a couple of minutes – let the pork colour a bit. Add the rice and spring onions – toss lightly and cook until heated through.

Meanwhile, quickly heat ½ tbsp of the oil in a nonstick frying pan and add the eggs. Cook as you would an omelette and when cooked cut into ribbons with a sharp knife.

Add the egg, prawns, soy sauce, salt and pepper to the rice and keep cooking for another 2 minutes to heat everything through, then serve.

(Original recipe from Food from Plenty by Diana Henry, Mitchelle Beazley, 2012.)

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Thai Fried Rice - Khao Pad

We have an Australian cookbook called Thai Cooking that was originally published in 1994. Jono remembers it from home in Melbourne and we know other members of his family who also have a well-used copy. After much searching we managed to pick up a second-hand copy in Books for Cooks in Fitzroy. It’s full of reliable dishes like this simple Thai fried rice. You could have it as a side dish but we prefer to eat a big bowl by itself with some sriracha hot chilli sauce (our own addition!).

Thai Fried Rice – Khao Pad – serves 4

  • 100ml vegetable oil
  • 3 medium onions, finely chopped
  • 3 cloves of garlic, finely chopped
  • 1 tsp sugar
  • 1 tbsp Thai red curry paste
  • 500g cooked peeled prawns, beef, pork, chicken or ham (any combination)
  • 3 eggs, lightly beaten
  • 880g cooked rice, cooked the day before and chilled
  • 2 tbsp fish sauce
  • 1 pepper, sliced
  • 50g green beans, finely sliced
  • 1 tomato, chopped
  • 2 tbsp chopped scallions
  • coriander leaves (to garnish)
  • sriracha hot chilli sauce, to serve (optional)

Heat the oil in a large wok or frying pan over a medium heat. Stir-fry the onions and garlic until the garlic is golden. Add the sugar and stir to dissolve, then stir in the curry paste. Stir in the prawns and meat pieces and push to one side.

Add the beaten eggs. Wait to let them set a little, then slightly scramble.

Add the rice. Stir-fry until heated through. Sprinkle with fish sauce, then add the pepper, green beans, tomato and spring onions. Stir-fry briefly to heat through but don’t overcook.

Taste and add some extra fish sauce or sugar if needed. Serve garnished with coriander leaves and a drizzle of sriracha hot chilli sauce if that’s your thing.

(Original recipe from Thai Cooking Class by Sami Anuntra Miller & Patricia Lake, Bay Books, 1994.)

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Mushroom Pullao - Khumbi pullao

A gently spiced rice dish flavoured with mushrooms. The perfect accompaniment to a meat curry.

Mushroom Pullao (Khumbi pullao) – serves 6

  • 450ml long-grain rice (use a jug to measure)
  • 1.2 litres plus 600ml of water
  • 150g mushrooms, sliced into 3mm thick slices
  • 1 small onion, peeled and sliced very thinly
  • 3 tbsp vegetable oil
  • 1 clove of garlic, peeled and finely chopped
  • ½ tsp peeled, finely grated fresh ginger
  • ¼ tsp garam masala
  • 1 tsp salt

Wash the rice in several changes of water, then drain. Put the rice in a bowl with the 1.2 litres of water and leave to soak for 30 minutes, then drain.

Heat the oil in a heavy pot over a medium-high heat. When hot, add the onions and garlic and stir-fry for about 2 minutes or until the onions start to brown at the edges. Add the mushrooms and stir for another 2 minutes, then add the rice, ginger, garam masala and 1 tsp of salt. Turn the heat to medium-low, then stir and sauté the rice for 2 minutes.

Pour in the 600ml of water and bring to a boil. Cover very tightly, turn the heat to very, very low and cook for 25 minutes. Remove from the heat and sit, covered and undisturbed for another 5 minutes.

(Original recipe from Madhur Jaffrey’s Indian Cooking, Barron’s Educational Series, 2002.)

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Fragrant yellow rice with cashews and peas

This fragrant rice is great with curries and it looks nice and bright on the plate.

Fragrant Yellow Rice with Cashew Nuts & Peas – serves 4 to 6

  • 100g cashew nuts, toasted
  • knob of butter
  • 1 small onion, very finely chopped
  • 1 tsp mild curry powder or paste
  • 1 tsp turmeric
  • 350g basmati rice, well rinsed
  • 50g coconut cream
  • 75g frozen peas

Heat the butter in a pan and sauté the onion for a few minutes or until softened. Stir in the curry powder or paste and turmeric and continue to cook for another minute.

Add the rice to the onions with a good pinch of salt, then pour in the coconut cream and freshly boiled water to cover the rice by about 2 cm, about 600ml. Cover with a lid and bring to the boil, then turn the heat to very low and simmer gently for another 8 minutes.

Remover the rice from the heat and tip in the peas and cashew nuts, then set aside to steam for another 4 minutes. Fluff up with a fork before serving.

(Original recipe from Nevin Maguire’s Complete Family Cookbook, Gill Books, 2016.)

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Cauliflower risotto

Using one of our favourite vegetables, that strangely we haven’t cooked for a while. Perfect comfort food for chilly evenings.

Wine Suggestion:  not as easy to suggest a wine as we thought given the conflicting flavours but we found that the Quinta Soalheiro Alvarinho Reserva a surprisingly good match. This combined a vibrant freshness with a layer of subtle oak, mineral nuttiness from the fine lees and a textured persistence that both balanced the food and didn’t overwhelm it. This wine continues to surprise with it’s quality and brilliance.

Cauliflower, leek & blue cheese risotto – serves 4

  • ½ a head of cauliflower, broken into florets
  • 25g butter
  • 2 leeks, cut into rings and washed thoroughly
  • 250g risotto rice
  • 1 litre hot chicken stock
  • 25g Parmesan cheese
  • 100g creamy blue cheese, e.g. Cashel blue or dolcelatte, broken into small chunks

Cook the cauliflower florets in boiling salted water until just tender, then drain well and set aside.

Melt the butter in a saucepan and cook the leeks over a low heat for about 10 minutes or until soft. Add the risotto rice and stir around until glistening with the butter. Now add the hot stock a ladleful at a time, stirring continuously until each has been absorbed before adding another. It should take about 25 minutes to add all of the liquid and by this time the rice should be cooked. A few minutes before the end, carefully stir in the cooked cauliflower and stir gently so you don’t break it up to much, then add the Parmesan and blue cheese.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2011.)

 

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Ragu di salsicce e broccoletti

This simple dish satisfied the cravings we get at this time of year for lots of greens. We thought the suggestion of serving it with rice, rather than pasta, a bit unusual but it was perfect. Seek out top-quality Italian pork sausages if you can. We can buy them fairly easily now in Dublin but have been known in the past to beg the local Italian restaurant to sell us some – so  you could try that tactic if they’re not readily available where you are.

Wine Suggestion: This is a characterful dish so the wine you choose needs to have character and presence to match. We opened a MorisFarms Mandriolo, a fresh and vibrant blend of mostly Sangiovese with some Cabernet Sauvignon, Syrah and Petit Verdot from the Maremma in Tuscany. Being typically Italian the fresh acidity cut through the richness of this dish and proved a delightful match: we couldn’t determine if the hints of fennel came from the wine or the Italian sausages used … or maybe both.

Ragú di salsicce e broccoletti – Creamy sausage & broccoli ragú – serves 4

  • 200g long grain rice
  • 4 tbsp olive oil
  • 4 scallion, roughly chopped
  • a few sprigs of thyme
  • 6 good-quality Italian pork sausages, removed from their skins
  • 200g tenderstem broccoli, chopped into 1 cm pieces
  • 50ml white wine
  • 1 tbsp vegetable stock powder
  • 100ml crème fraîche
  • 30g Parmesan, grated (to serve)

Steam the rice in a rice cooker or according to the instructions on the pack.

Heat the olive oil in a large frying pan and fry the scallions and thyme leaves for a couple of minutes.

Break up the sausage meat with your fingers,  add to the frying pan and cook for another 5 minutes.

Add the broccoli pieces and continue to cook for 3 minutes.

Pour in the wine and cook for another couple of minutes, then stir in the stock powder and crème fraîche. Season with salt and freshly ground white pepper.

Serve the ragù over the rice and sprinkle with freshly grated Parmesan cheese.

(Original recipe from Pronto! by Gino D’Campo, Kyle Books, 2014.)

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