weekly_food_challenge | Entries tagged with rice

Mood: disappointed

Peppers are one of my favourite things to cook with. They are so versatile. When I was thinking of what to cook for this challenge, I suddenly remembered this amazing dish I ate in Greece, called Gemista or Yemista, which are peppers stuffed with rice. Here is a picture of the ones I had in Greece.

I decided to try and recreate them at home, and I largely used this recipe from Rick Stein, but scaled it down and only did peppers rather than all the other veg as well. I neglected to remove the foil and continue cooking mine for 15-30 mins, which meant they weren't wholly successful, but they were ok. I left out the chilli flakes, but added capers to mine. I also found I needed a lot more liquid when cooking the rice than it suggests in the recipe. I also think it would have helped if the oven was a higher temperature. Oh, well. You live and learn.

Next time, I will try and do a version that has a tomato sauce with it as well, like the ones I had in Greece.

(There was definitely better lighting in Greece as well - provided by the sunshine!)

missdiane

Yet again my answer to the challenge includes rice. I love the stuff. Anyhoo, I have a piece of salmon which since it's cool today, I'm going to bake before making it into a salmon salad type filling for onigiri. As a cheat, here's a quick video example on how to make it.

Watch on YouTube

Instead of just rice on the outside, I'll be mixing in some toasted sesame seeds. I haven't decided for my salmon filling whether I'll do wasabi may or whether I'll do some hot sauce/mayo mix. Just enough to keep it moist. Also, with one filet of salmon, it will make about 6 onigiri so I wrap them in plastic wrap so I can pack them for work.

pseudomonas

This is a dish I class as comfort food, and it's one from my mum. My mother doesn't just make soup, she believes in it. It's one of those things she checks up on — "have you been making any soup lately?". This soup is a bit of a departure from the vegetable-based norm.

Chop half an onion finely; sweat in a little oil until translucent. Add a handful of basmati rice, and keep frying until the rice is turning translucent too.
Add vegetable stock to the pan, and simmer until the rice is cooked.
Meanwhile, beat the juice of half a lemon with an egg.
When the rice is cooked, turn off the heat, and once the soup has come off the boil, gently stir the egg-and-lemon mixture in. It should thicken the soup; there might be a few strands of omelette formed, and that's OK too.

Serves one fairly greedy

pseudomonas. Don't try to make extra, it won't keep.

hilarita

This recipe came with my mother's microwave some time in the mid-1980s. Quite a lot of the rest of the cookbook was horrible - this was the time when microwave sellers were earnestly trying to persuade you that you really could do all your cooking with a microwave and they were so, so wrong - but this recipe has survived unscathed. I have never tried to adapt this for the microwaveless. It's a one-dish meal, and feeds 3-4, depending on how hungry they are. It can optionally be made vegetarian, though if you were doing it as a main meal you might want to consider adding some protein.

Ingredients

1 onion

150g mushrooms

2 sticks celery

1 pepper

25g butter

300ml hot water

75g rice

1 stock cube

(optional) 1 cooked chicken breast

Pans & Oven:

1 large pyrex dish (3–4 litres)

a microwave (times are optimised for around 750 watts)

Instructions:

Chop the onion, celery, and pepper. Put them and the butter into the dish,
and microwave on HIGH for 3–5 minutes.

Chop other ingredients, and add everything except the optional chicken to
the dish. Mix and cover.

Microwave for 5 minutes on HIGH, then 10–12 minutes on MEDIUM, until
the liquid is absorbed. Let it stand for 5 minutes.

el_staplador

It took me three attempts to find a shop that actually had anything in its reduced cabinet. Yesterday big Tesco obliged, however. There were a lot of chickens marked down from £3 something to £3 something else. There were some ready meals. And there was an interesting selection of fish.

In the other reduced cabinet there were various deli items. I came away with some hake fillets (reduced from £7.50 to £5.25*) and an end of salami (reduced to 66p from I know not what). Also some chocolate eclairs, so I got them for pudding. (Not pictured, because I didn't cook them!)

( Picture under cut )

Hake to me is a Spanish fish, associated with San Miguel and olives and storks on church roofs, so I got some paella rice as well.

I cut the salami up into little chunks and cooked it gently in a wok to melt the fat out, then I added a chopped onion, three chopped garlic cloves (two of them were very small) and a red pepper. Also some cabbage, which I later fished out when I realised that cabbage cooks faster than rice. Threw in 150g rice and turned it in the fat. Added a slug of sherry and then a pint of vegetable stock. Shook in a lot of paprika to cover the fact that I was using salami, not chorizo. Brought to the boil and simmered.

After about ten minutes of simmering I fried the hake fillets in butter in a separate pan, five minutes on each side. (And five minutes before the end I put the cabbage back in with the rice.) Served the one next the other.

It wasn't bad at all.

( Picture: the result )

*I don't usually pay more than a fiver for protein for one meal unless it's a special occasion, but I do like hake, and it'll be today's lunch as well.

norfolkian

I love lamb and I love asparagus. This was also one of the first meals I cooked since being away for two weeks and sometimes home-cooked food is a treat.

You could make it even more of a treat by using proper risotto rice, a splash of white wine and cheese in the risotto. I was just using what I had.

Serves 2

Ingredients
a splash of olive oil
1 onion, finely chopped
3 garlic cloves, finely sliced
100g long grain rice
1 tsp mixed dried herbs
500ml hot vegetable stock
100g asparagus, chopped into 2cm chunks
handful of frozen peas
juice of half a lemon
salt and pepper to season
2 lamb leg steaks

Method
Heat the oil over a gentle heat, then add the onion and garlic. Cook gently for 5-10 minutes until starting to soften. Add the rice and herbs and stir well. Add the hot stock a ladle-full at a time and keep it cooking on a simmer. Once the rice has absorbed nearly all the stock from one ladle-full, add the next. Stir regularly. This should take 15-20 minutes - keep going until all the stock is used up or until the rice is cooked to your liking. [Or if you want to cheat, add all the stock at the beginning and let it simmer for approximately 20 minutes.] Towards the end of cooking add the asparagus, peas and lemon juice and cook for a further five minutes, stirring well. Add salt and pepper to taste.

Meanwhile, cook the lamb steaks in separate pan over a high heat. I didn't add any oil because there was enough fat round the steaks. Cook for a few minutes each side for rare steaks, and then longer for medium or well done.

I served mine with some wilted baby spinach leaves and a salad.

miss_s_b

Mood: busy

This recipe is in imperial rather than metric measurements because milk still comes in pints over here.

Equipment

Slow cooker (Crock pot?)
Tablespoon
possibly a measuring jug if your milk doesn't come in pints?

Ingredients

6oz pudding rice
3 pints milk
4 tablespoons of golden syrup
1 vanilla pod
Knob of butter - the size of your knob is up to you

Method

Put the pudding rice, the milk, the syrup and the Knob into the slow cooker.
Cut open the vanilla pod and scrape the seeds into the slow cooker. It's imperative you do this as quickly as possible to retain maximum flavour.
Put the actual pod bits of the vanilla pod into a jar of sugar; this will flavour the sugar for use in cakes etc. Put this aside for another recipe.
Turn on the slow cooker and go do something else for a bit - recommended setting is high but slow cookers are ridiculously variable, so use your judgement.
Stir after about 2 hours.
It'll be ready anywhere between 3 and 6 hours depending on your slow cooker - it should be thick and creamy and not runny.

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Weekly Food Challenge

A challenge for cooks every Wednesday

Entries tagged with rice

Challenge 54: Peppers - Mediterranean stuffed peppers

Rice, Rice, Baby

Challenge #31: Egg and lemon soup

Challenge 27 Appliance cookbook - Rice pilaf

Ingredients

Pans & Oven:

Instructions:

Reduced cabinet bingo: hake with Spanish rice

Challenge 20: Treats - Lamb steaks with asparagus and pea risotto

Slightly late: Slow Cooker vanilla rice pudding

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December 2018

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