Home' Advocate Communications : Fiordland Advocate 3 April 2009 Contents Page 10 | 3 April, 2009
Rice – it’s been around since 3500 BC,
reputedly comes in 7000 varieties and is a
key ingredient in countless ethnic cuisines.
Short grain rices include Arborio, its chalky
texture being especially suited to risottos
and other Mediterranean dishes. It can
absorb large amounts of liquid while
remaining firm. Spanish bomba rice is the
preferred rice in Spain for paella. Sushi
rice is also a short grain rice but is high
in pectin that enables the grains to stick
Long grain rices are used mainly for pilafs,
stir-fries and dishes in which the grains
should remain separate. Basmati is a
long grain rice favoured by Indian cooks
for its flavour and for being dry and fluffy
when cooked. Jasmine – a soft, delicately
fragrant and aromatic long grain, white
rice – is the perfect match for many Asian
foods. Brown rice is higher in fibre and
vitamin content than white rice. Its husk
is removed leaving the outer shell or bran
intact. When cooked, brown rice has a
delightful nutty flavour.
There are several methods of cooking long
grain and brown rice but I prefer this one:
Bring four cups of water to the boil, stir
in one cup of rice, reduce the heat and
simmer for 15-20 minutes or until the rice
is cooked. Drain, place in a sieve and wash
under hot water. Place over a steamer to
keep warm. In general, one cup of raw rice
provides about 4 cups of cooked.
Rice is an economical purchase and a
means of making meals go further. As
another economy measure – as well as for
the convenience – I generally cook twice
as much rice as is required and freeze the
leftover for another recipe.
500g lean minced beef
1 tablespoon canola oil
1 each: onion, green pepper
(capsicum), diced 400g can
tomatoes in juice, chopped
2 cups water
1 cup Bomba or short grain rice
1⁄2 cup tomato salsa or sauce
1⁄2 teaspoon chilli powder or to
salt and pepper to taste
1 teaspoon Worcestershire sauce
Heat the oil in a non-stick frying
pan. Sauté the beef – breaking it up
with a fork – until well coloured.
Add the other ingredients and mix
well. Cover and simmer for about
35 minutes, stirring occasionally.
Great served with steamed greens.
Omelet: 2 eggs
3 tablespoons water
oil for frying
Meat: 3 cloves garlic, crushed
1 large onion, chopped
1-2 chillies, seeded and chopped
500g minced pork
4 cups cold, cooked Basmati or
long grain rice
5 spring onions, chopped
2 tablespoons soy sauce
freshly ground black pepper to
To make the omelet, whisk the
eggs and water together. Heat 2
tablespoons of oil in a non-stick
frypan. Pour in the egg, swirling to
thinly coat the base. Cook until just
set. Turn out onto a plate and cool.
Repeat with any remaining mixture.
Combine the garlic, onion and
chillies in a blender and mix to a
paste. Heat another tablespoon of
oil in the pan and sauté this mixture
for about 3 minutes. Add the shrimp
and pork and stir-fry until well
coloured, about 6 minutes. Stir in
the rice and spring onions, tossing
until the mixture is hot. Sprinkle
with the soy sauce and pepper and
Roll up the omelet/s and cut into
thin strips. Scatter over the rice
mixture before serving. Serves 6.
1 1⁄2 cups cooked jasmine rice
400g minced pork
2-3 tablespoons Thai red curry
paste or to taste
2 spring onions, diced
1 clove garlic, crushed
1 cup dried breadcrumbs
2-3 tablespoons canola or rice
You could also add a 1⁄2 cup of
chopped mung bean sprouts or
green pepper to the mixture, if
Thai-style Pork Patties
Thai-style Pork Patties
Combine the cold cooked rice with the pork.
Add the red curry paste, mixing well with a
fork or with your fingers.
Add the spring onions and garlic and mix
Take heaped tablespoons of the mixture and
form into 10 patties. Coat in breadcrumbs.
Chill until required. Heat the oil in a non-stick
frying pan and sauté the patties 3-4 minutes
each side, until cooked and golden.
Excellent served in lettuce cups with a salsa
or chutney. Serves 4-5.
This dish can also be cooked in the
microwave on 75% power for about
50 seconds per mushroom. Before
use, soak the feta in water or milk
for 30 minutes to reduce the salt, if
3⁄4 cup brown rice
8 large Portobello mushrooms
3 tablespoons each: diced spring
onion, red pepper (capsicum)
100g feta cheese 25g butter
4 teaspoons basil pesto
Bring 3 cups of water to the boil and
stir in the rice. Simmer for about
40 minutes, stirring occasionally, or
until the rice is cooked. Drain well
and wash under cold water. Drain
Meanwhile, preheat the oven to
Brush mushrooms if necessary.
Remove the stalks from mushrooms
and dice. Add to cooked rice with
the spring onion and red pepper.
Place heaped spoonfuls in the
centre of each mushroom. Slice the
cheese into 8 even pieces. Place on
top of each mushroom.
Place the mushrooms in a baking
dish and add the butter. Cover
and bake at 180°C for about 20
minutes. Garnish with the pesto
Great served with baked potatoes
and a salad. Serves 4.
Baked Mushrooms & Rice
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