Rice Vegetables and Salads

Curried Rice Salad

Curried Rice Salad
  • 375 g long grain rice
  • 2 teaspoons curry powder
  • 8 shallots
  • ½ cup french dressing
  • 1 green capsicum
  • salt
  • 60 g toasted slivered almonds
  • handful of sultanas
  1. Cook rice as you would normally until tender, then drain and cool. Chop the shallots and cut capsicum into thin strips. Add shallots, capsicum, sultanas and almonds to the rice. Mix the curry powder with the french dressing and add to the rice mixture. Season to taste with salt and toss well.
  2. Total time: 30 min


Pork Rice

Pork and Mango Risotto

Pork and Mango Risotto
  • 500 grams diced pork
  • 2 tsp grated ginger
  • 1 tsp mustard seeds
  • 1 cup arborio rice (long grain is ok if you don't have it)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 large capsicum chopped
  • 2 medium zuchinis chopped
  • 1 cup snow peas
  • 375ml can mango nectar
  • 1½ cups chicken stock
  • ½ cup coconut milk
  • ½ - 1 cup mango pieces
  • 2 tablespoons fresh chopped coriander
  1. Fry the pork in a little oil with the ginger and mustard seeds until browned. Add the rice and fry on medium for 5 minutes. Make a paste of the cumin, tumeric and coriander and add that to the pan with the vegetables. Cook for 5 minutes. Add mango puree, stock and coconut milk and cook on a low heat stirring often until most of the liquid is absorbed. Add the mango pieces and fresh coriander and simmer 5 minutes.


Pork Rice

Bacon and Sweet Potato Risotto

Bacon and Sweet Potato Risotto
  • 2 cups of diced sweet potato
  • salt
  • pepper
  • 1 tsp smoked paprika
  • ½ tsp nutmeg
  • 2 tbsn olive oil
  • 300 grams sliced rindless bacon
  • 2 tspn butter
  • Half a leek, sliced
  • 5 cloves garlic, crushed or chopped finely
  • 1½ cup arborio rice (long grain is ok if you don't have it)
  • 1 bay leaf
  • 1 tbsn fresh chopped marjoram
  • 3½ cups chicken stock
  • ¾ cup white wine
  • ½ tsp salt
  • ¼ cup grated parmesan
  • cracked pepper to taste
  1. Mix the sweet potato with oil, sal, pepper, paprika and nutmeg. Roast on a tray at 200C for 20 minutes or until cooked.
  2. Melt the butter in a heavy based saucepan on medium heat and fry the leek and garlic for one minute. Add the bacon and cook until just starting to brown. Add the rice and a little more butter or oil if needed and fry, stirring, for one minute. Add the white wine, herbs and salt and cook on low heat stirring often until the wine is almost absorbed. Continue like this, adding a cup of stock at a time until all of the stock is absorbed but the risotto is still wet. On the last cup stir in the potato. When finished stir in parmesan and pepper.



Mexican Rice

Mexican Rice
  • 1½ TBLS light olive oil
  • 1½ cups basmati rice
  • 1 small onion, chopped
  • 2 cloves garlic, crushed
  • ½ tsp ground cumin
  • ½ tsp ground paprika
  • 2 large ripe tomatoes, peeled, seeded and chopped
  • 100g sliced mild salami, cut into strips
  • 1 small carrot, diced
  • 2 cups hot chicken stock (any stock can be used)
  • ½ cup frozen peas
  • 2 TBLS fresh chopped coriander leaves or can be substituted for fresh flat leaf parsley
  1. Heat oil in a large pan and gently cook the rice, onion and garlic over medium heat for 10 mins, or until the onion is soft. Add the spices and cook stirring frequently for 30 seconds, or until fragrant.
  2. Add the tomato, salami, carrot and chicken stock. Bring to the boil, then reduce heat and simmer, covered for 15 mins, or until the rice is almost tender. Stir in the peas and coriander and cook covered for a further 4 mins or until the rice is cooked and all the liquid has been absorbed. The rice grains will be slightly firm and separate, not soft and sticky. Sprinkle with some chopped parsley for garnish and serve.
  3. Ready to eat in 30 mins.
  4. Serves 4.



Fried Rice

Fried Rice
  • Bacon Rashes
  • 1 cup uncooked rice
  • 1 - 2 cups chicken stock
  • lemon juice
  • 2 tablespoon shallots
  • 1 cup shelled prawns
  • 2 eggs
  • soy sauce
  • salt to taste
  1. Cook the eggs and bacon, slice in small pieces. Fry rice until browned, add stock and cook until moisture is absorbed and rice is tender. Add shallots and heat through, add vegetables then egg and bacon. Add lemon juice and soy sauce.



Confetti Rice

Confetti Rice
  • 2 cups raw rice
  • 3 rashers bacon, sliced
  • 1 large onion, diced
  • 1 pkt frozen "Country Harvest" peas, corn & capsicum
  • 1 cup celery, finely diced
  • 4 eggs, beaten
  • salt & pepper
  • butter
  1. Cook rice in boiling water for 12 mins, rinse in hot water till runs clear then drain.
  2. In frypan, melt butter and cook seasoned egg mixture. remove from pan when cooked thru and stand aside to cool.
  3. Add more butter to pan, fry bacon and onion till onion is caramelised and bacon browning, add celery and frozen vegies and cover & cook through, stirring frequently.
  4. Add cooked rice, mixing ingredients thoroughly.
  5. Just prior to serving, break up egg into bite-size pieces and fold gently into fried rice.
  6. Season with salt & pepper as desired
  7. Serve hot or cold.


Rice Seafood

Tuna and Rice Slice

Tuna and Rice Slice
  • 1 cup rice
  • 2 eggs
  • 1 onion
  • 5 tblsp butter
  • 500g can tuna
  • 3 tblsp flour
  • 500 ml milk
  • 1 tsp dry mustard
  • 1 tsp paprika
  • salt and pepper
  • 60g cheese
  • 2 tblsp chopped parsley
  • 2 tblsp lemon juice
  1. Cook the rice in boiling salted water until it is tender.Drain well and rinse under hot running water.
  2. Mix the rice, 1 egg, finely chopped onion and 2 tablespoons melted butter. Mix well.
  3. Press over base and sides of a well greased 18 cm x 28 cm lamington tin.
  4. Drain tuna and reserve liquid.
  5. Press flaked tuna over rice, pressing down firmly.
  6. Melt 3 tablespoons of butter in a pan. Add flour and stir for one minute.
  7. Remove the pan from heat. Add milk and reserved tuna liquid and stir until combined.
  8. Return to heat and stir until the sauce boils and thickens.
  9. Add mustard, paprika, salt and pepper. Stir until well combined.
  10. Add a beaten egg, grated cheese, parsley and lemon juice. Stir until mixed.
  11. Pour sauce over tuna.
  12. Bake uncovered in a moderate oven for 10 minutes or until top is firm.


Rice Seafood

Seafood Risotto

Seafood Risotto
  • 1 large or two small leeks
  • 2 cloves garlic
  • 600g marinara mix (mixed seafood)
  • 125 grams snow peas
  • 125 grams butter
  • 2 cups risotto or basmati rice
  • ½ cup dry white wine
  • 4¾ cups fish stock (or chicken)
  • handful fresh basil
  • ground pepper to taste
  1. Slice white parts of leeks and crush the garlic, then cook them in 60 grams of the butter, until the leeks are soft. Add the seafood and snow peas and cook for about 4 minutes. Remove from the heat.
  2. Melt the rest of the butter in a large saucepan then add the rice, stirring for 2 minutes. Add wine and cook unitl it is
  3. absorbed. Stir ½ cup of boiling stock into the rice and cook stirring until it is absorbed. Continue this last step until it is all absorbed. Then add the seafood mixture, basil and pepper and cook another 4 minutes.


Rice Seafood

Seafood Paella

Seafood Paella
This is best cooked on gas in a paella pan or large, flat based, thin bottomed pan and is great to cook outside.
  • 6 cups seafood stock
  • 1 large pinch of thread saffron
  • 600 grams firm-fleshed fish, cut in cubes
  • 12 mussels in shells
  • 400 grams of cockles, scallops or octopus
  • 12 medium prawns in shells
  • Sea salt
  • 2 tbsp parsley, minced
  • 8 cloves garlic, minced
  • 1 tbsp fresh thyme
  • 2 tsp sweet smoked paprika
  • 8 tbsp olive oil
  • 1 medium red onion, chopped
  • 6 spring onions, chopped
  • 1 red capsicum, finely chopped
  • 1 large tomato, chopped
  • 2 cups paella rice, arborio rice or medium grain
  • Lemon wedges
  1. Heat the stock in a large pan. Stir in saffron. With a mortar and pestle mash parsley, garlic, thyme and ⅛ tsp salt into a paste. Stir in paprika (and tumeric if using it); add water if needed to form a paste.
  2. Heat 6 tbsp of oil in a paella pan (or large, flat based, thin bottomed pan) over medium high heat and quickly brown the fish only for 1-2 minutes. Do not fully cook. Remove to warm platter. Add remaining 2 tbsp of oil, onion, spring onions and capsicum to the pan and cook until the vegetables are slightly softened. Raise heat, add tomato and cook until it becomes sauce-like, 2 to 5 minutes. Pour in the hot stock and bring to a boil. Sprinkle the rice evenly across the pan. Boil for 3 minutes, stirring rice and rotating pan occasionally. Add all reserved fish (but not prawns). Stir in parsley paste. Taste for salt. Do not stir after this point. Lower the heat, continue to simmer until rice is no longer soupy but enough liquid remains to continue cooking the rice (about 10 min.). Add extra liquid if necessary.
  3. Arrange prawns, other seafood and mussels over rice, placing edges of mussel shells so they open facing up. Cook, uncovered, for 15-20 minutes until rice is almost done. Remove pan from the heat and cover with foil. Let sit 10 minutes. Garnish with lemon wedges and serve with a green salad.


Rice Seafood

Lunchtime Kedgeree

Lunchtime Kedgeree
  • 1 small onion, finely chopped
  • 15g butter, chopped
  • ½ to 1 tsp curry powder
  • ½ cup long grain rice, uncooked
  • 1 chicken stock cube, crumbled
  • I cup hot water
  • 185g can tuna, drained and flaked
  • ½ frozen peas, thawed
  • Dash of lemon pepper
  • Lemon & Parsley garnish
  1. Place onion and butter in a large micrwave safe dish and m/wave on high for one minute. Add curry powder, lemon pepper and stir.
  2. Add rice, stock cube and hot water, stir and m/wave partially covered on high for 4-5 minutes.
  3. Stir, and continue cooking uncovered on high until the water is absorbed (2-3 minutes)
  4. Stir tuna and peas through, M/wave on medium for a further 2-3 minutes and allow to stand for a further 1.
  5. Serve hot with lemon and parsely garnish