Saudi Kabsa Recipe - How to Make Saudi Kabsa

Photo: Saudi Kabsa Recipe

The home of tasty food recipes invites you to try Saudi Kabsa recipe. Enjoy my collection of delicious food recipes and learn how to make Saudi Kabsa.

Ingredients:

1 2/12 - 3 pound chicken, cut into eight pieces
1/4 cup vegetable oil
2 medium onions, sliced
1 (12 ounce) can tomato puree
2 medium tomatoes, chopped
4 cloves garlic, crushed
2 medium carrots, grated
Grated rind of one orange
4 cloves
4 cardamom pods
3 sticks cinnamon
Sale and pepper to taste
1 pound long grain rice
1/4 cup raisins
1/4 cup sliced almonds

Preparation:

Sautee onion in oil until it begins to brown. Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat. Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste. Cook over medium heat, covered, about 20-25 minutes, until chicken is done.

Remove chicken. Set aside to keep warm. Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 - 40 minutes, or until liquid is absorbed.

Put rice on a serving platter with chicken pieces arranged around the circumfrence. Toss raisins and almonds over all.

Serves: 6 

From Arabic Food

Saudi Chicken Biryani Recipe

Photo: Saudi Chicken Biryani Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Saudi Chicken Biryani Recipe.  Enjoy the good taste of Arabic Food and learn how to make Saudi Chicken Biryani.

Cuisine: Saudi
Category: Poultry
Serves: 6 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     20 minutes
Cooking time :     1 hour, 30 minutes

Ingredients

1200 g whole chicken, cut into 8 pieces

8 cups water or 2000 ml

2 dried limes

2 cubes MAGGI® Chicken Bouillon

2½ cups basmati rice or 500 g, washed and drained

2 tablespoons ghee

3 medium onions or 450 g, sliced

1 cup yoghurt or 250 g

¾ teaspoon ground black pepper

¾ teaspoon ground cumin

¾ teaspoon ground coriander

¾ teaspoon ground turmeric

¾ teaspoon ground cardamom

¾ teaspoon ground cinnamon

3 cloves garlic, crushed

1 teaspoon ground saffron, soaked in ¼ cup or 60ml hot water

Preparation

Place chicken pieces and water in a large pot, bring to boil and remove froth as it appears. Add the dried limes and MAGGI® Chicken Bouillon cubes. Cover and simmer over low heat for 30-40 minutes or until chicken is tender.

Remove chicken pieces from the stock, add rice to the chicken stock (around 6 cups or 1500ml) and boil the rice for 10 minutes or until almost cooked. Drain the rice and set aside.

Heat the ghee in a large pot, add and cook the onions, stirring for 5-7 minutes or until golden brown. Add the cooked chicken pieces to the onions and stir to combine.

Combine the yogurt with the spices and the garlic and pour over the chicken. Add half the quantity of the cooked rice to cover the chicken in the pot.

Sprinkle half the quantity of saffron water over the rice, cover with the rest of the rice and then sprinkle with the rest of saffron water.

Cover and cook over low heat for 25–30 minutes or until the rice is cooked.

Serve on a large serving dish and garnish with fried nuts.

Nutritional Information

Energy :     844.00 Kcal
Protein :     46.00 g
Carbohydrate :     80.00 g
Fats :     37.00 g
 
From Nestle Family

Lebanese lentils and rice recipe

Photo: Lebanese lentils and rice recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try   Lebanese lentils and rice Recipe.  Enjoy the good taste of Arabic Food and learn how to make Lebanese lentils and rice. 

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese lentils and rice recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lebanese lentils and rice.

This buttery rice dish is a great accompaniment for meaty slow-cooked dishes. It uses only five ingredients.

To Prep 0:15
To Cook 0:25
INGREDIENTS 5
DIFFICULTY EASY
SERVINGS 8

Ingredients

2 tablespoons olive oil
4 brown onions, halved, thinly sliced
60g butter, chopped
3 cups basmati rice
2 x 400g cans lentils, drained, rinsed

Method

Step 1
Heat oil in a large frying pan over medium heat. Add onion. Stir to coat. Cover. Cook, stirring occasionally, for 12 minutes or until onion has softened. Remove lid. Cook, stirring occasionally, for 12 to 15 minutes or until golden and caramelised.

Step 2
Meanwhile, melt butter in a heavy-based saucepan over medium heat. Add rice. Stir to coat. Add 4 1/2 cups cold water. Season with salt. Bring to the boil. Reduce heat to low. Cover. Simmer for 12 minutes or until rice is just tender.

Step 3
Add lentils and half the onion to rice mixture. Stir to combine. Transfer to a serving dish. Top with remaining onion. Serve.

Nutrition

Energy 1765kJ    
Fat saturated .80g
Fat Total 11.30g    
Carbohydrate sugars -
Carbohydrate Total 68.70g    
Dietary Fibre 3.10g
Protein 9.20g    
Cholesterol 19.00mg
Sodium 256mg    

Super Food Ideas - July 2012 , Page 94
Recipe by Gemma Luongo
Photography by Andrew Young

Moroccan lamb skewers with couscous recipe

Photo: Moroccan lamb skewers with couscous recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try   Moroccan lamb skewers with couscous recipe.  Enjoy the good taste of Arabic Food and learn how to make Moroccan lamb skewers with couscous.

Ingredients
 
600g lamb leg steaks
160g packet Moroccan marinade
200g packet citrus-flavoured couscous
2 medium tomatoes, chopped
3 green onions, thinly sliced
60g baby rocket 

Method

Step 1 Thinly slice lamb across the grain. Place in a glass or ceramic bowl. Add marinade. Toss to coat. Set aside for 15 minutes. 

Step 2 Meanwhile, place couscous in a heatproof bowl. Cover with 320ml boiling water. Stand, uncovered, for 5 minutes or until liquid has absorbed. Using a fork, fluff to separate grains. Cool for 5 minutes. 

Step 3 Thread lamb onto skewers. Heat a large lightly greased heavy-based frying pan over medium-high heat. Cook skewers, in batches, for 3 to 4 minutes each side for medium or until cooked to your liking. 

Step 4 Add tomato, onion and rocket to couscous mixture. Gently toss to combine. Serve skewers with couscous mixture.

Notes
You'll need 12 (20cm) pre-soaked bamboo skewers. 

Nutrition

Energy 2340kJ
Fat saturated 5.30g
Fat Total 14.00g
Carbohydrate sugars -
Carbohydrate Total 53.30g
Dietary Fibre 2.00g
Protein 52.80g
Cholesterol 139.00mg
Sodium 492mg

Super Food Ideas - September 2010 , Page 25
Recipe by Tracy Rutehrford

Lamb Steaks with Moroccan Spiced Rice Recipe

Photo: Lamb Steaks with Moroccan Spiced Rice Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try   Lamb Steaks with Moroccan Spiced Rice Recipe.  Enjoy the good taste of Arabic Food and learn how to make Lamb Steaks with Moroccan Spiced Rice.

Try these lamb steaks with a Moroccan flavour.

Cuisine: Moroccan
Recipe Type: Main Dish
Prep 10 mins
Cook 20 mins
Level: Easy
Serves: 2, Easily doubled
Source: Good Food magazine, March 2006.

Ingredients

100g basmati rice
½ stock cube or 1 tsp stock powder
4-6 lamb chops, depending on size, or 2 lamb leg steaks
1 tbsp olive oil
1 onion , chopped
1 garlic clove , chopped
1 tbsp pine nuts
1 tsp each ground cumin and coriander
4 dried apricots , chopped
chopped parsley or coriander
1 lemon , cut into wedges

Method

Put the rice in a pan with water to generously cover, and add the stock cube or powder. Bring to the boil, then simmer for 10-12 mins, until the rice is tender. Drain well.

Heat the grill and season the steaks or chops. Grill for 3-4 mins on each side until cooked to your liking.

Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until lightly coloured. Add the garlic and pine nuts, then fry until the nuts are lightly toasted. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over.

Try 

Making it veggie

Instead of the lamb, thickly slice 200g halloumi and fry quickly in a little olive oil until browned.

Nutrition per serving

635 kcalories, protein 37g, carbohydrate 56g, fat 31 g, saturated fat 11g, fibre 3g, sugar 12g, salt 1.3 g  
 

Roasted Green Wheat with Chicken ( Freekeh ma’ djej) Recipe

Photo: Roasted Green Wheat with Chicken

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try  Roasted Green Wheat with Chicken ( Freekeh ma’ djej) Recipe.  Enjoy the good taste of Arabic Food and learn how to make Roasted Green Wheat with Chicken ( Freekeh ma’ djej).

Before Lebanese folks were introduced to rice and adopted it wholeheartedly, roasted green wheat or freekeh was the main staple. It is basically wheat harvested while still green and smoked  in the fields. The farmers would then crack it (or keep it whole)  and store it  to eat throughout the year. It is available at middle-eastern stores under the name freekeh or frikeh, either in boxes or bags or in bulk. It is extremely nutritious. If you thought brown rice was the most nutritious, think again! Freekeh ( pronounced free-ka) has 4 times more iron, calcium, potassium, zinc, than brown rice!! When you cook it, its smoky flavor fills the kitchen and when you eat it you feel closer to the earth!

Freekeh can be used in so many ways: as a side dish, like rice; in a pilaf, with meat or veggies; in salads or soups. I found an Australian company that is planning to market bars similar to oatmeal bars using freekeh instead..

INGREDIENTS: Quantity will yield 4 generous servings.

1 3-pound chicken ( I used 2 cornish hens)
1 cup of freekeh
12 small onions
1 cup of chicken broth ( can substitute a chicken cube)
Spices consisting of : 1 cinnamon stick, a few sprigs of parsley, a carrot, a rib of celery ( for the chicken broth), 2 teaspoons of ground cinnamon, 2 teaspoons of ground allspice, salt ( to taste) and 1 teaspoon of black pepper.

1/3 cup of olive oil

METHOD:

Clean the freekeh by placing it in a sieve and running cold water on it and watching for stones or debris ( if you buy it in bulk)

Clean the chicken by rubbing a cut lemon all over it (optional) or running cold water on it and drying it with a paper towel. Sprinkle all the spices on it and set aside.

Peel the onions.

Heat the olive oil and brown the chicken all over. Set it aside.

Brown the onions in the oil or some additional oil. Set aside.

Place the chickens in a large pot and add the broth (or water and a cube) to make the broth needed to cook the freekeh in and finish cooking the chicken. About 1 1/2 quarts of liquid should be sufficient. Add the cinnamon stick, sprigs of parsley, carrot, bay leaf, etc. Cover the pot and let it come to a boil.

Lower the heat and let it simmer gently for 30 minutes or so until the chicken is cooked through.

In the skillet ( in which you have previously browned the onions) place the freekeh and stir-fry gently until all the grains are coated in oil. At this point, use a ladle and pour 3 cups of the chicken broth on the freekeh and cover the skillet. Let it simmer for 20 to 30 minutes until the liquid has been absorbed. The freekeh needs to be moist and tender, if it is not, add more broth and cook a bit longer.

When it is ready, serve with the chicken and onions on a large serving platter. The extra broth can be either serve on the side (make a sauce with a couple of tablespoons of cornstarch) or frozen for a soup at a later date.

Present plain yoghurt at the table with it if you wish. Sahteyn!

Source Taste of Beirut 

Vegetarian Stuffed Grape Leaves Recipe – Warak Enab

Photo: Vegetarian Stuffed Grape Leaves Recipe – Warak Enab

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try  Vegetarian Stuffed Grape Leaves Recipe – Warak Enab.  Enjoy the good taste of Arabic Food and learn how to make Vegetarian Stuffed Grape Leaves – Warak Enab.

Stuffed Grape Leaves is an amazingly creative, tasty and healthy Middle Eastern dish.  It is made of rolled grape leaves with rice and vegetable stuffing slowly boiled in lemony water.

Grape Leaves (aka Dolma in Greek cuisine) is a typical menu item at Lebanese, Greek or Turkish restaurants however more countries in the Middle East have their own versions of it.  In Lebanon, there are 2 widely popular versions, a vegetarian recipe which we’re featuring here and one including ground beef in the stuffing as well as lamb shanks in the cooking pot.  Stuffed Grape Leaves can be served alone as a full meal, or it can also be served as a “Mezza” appetizer along with other dishes. It goes well with a side of plain yogurt.

Cuisine: Lebanese, Middle Eastern
Prep time:  60 mins
Cook time:  40 mins
Total time:  1 hour 40 mins

Ingredients

1 lb of Grape Leaves (about 75-90 leaves)
2 medium sized tomatoes finely chopped
1 bunch of Italian parsley finely chopped (cut off stems)
1 bunch of green mint leaves finely chopped
1 bunch of green onions finely chopped
½ cup of chickpea halves, rinsed and soaked in water overnight
½ cup of rice
2 teaspoons of salt
¾ cup of olive oil
1 cup of lemon juice
1 medium size onions, sliced
1 large tomato, sliced

Instructions

Grape Leaves Stuffing Preparation

In a bowl mix finely chopped tomatoes, mint, Italian parsley (with stems removed), green onions along with the chickpea halves, rice, 1 teaspoon of salt, ¼ cup of olive oil and ¼ cup of lemon juice.

Preparing the Leaves

If using canned grape leaves, get rid of water from can then soak leaves in clean hot water for 3 to 4 minutes.

Rinse leaves multiple times with fresh water to get rid of any preservatives.

If using freshly picked green grape leaves, make sure to pick the young leaves that are light in color and tender with a medium size. Wash well then boil on low heat for about 40 minutes.

Once leaves are ready, cut off their stems and stack them on a cutting board, and let’s get ready to roll!

How to Roll the Grape Leaves

Lay the leaves flat on a cutting board with the rough side facing upwards.

Add ¾ teaspoon of stuffing towards the bottom of the leaf as in the photo below.

Roll bottom of leaf over the stuffing, ⅓rd of the way

Fold right side over, ⅓rd of the way

Fold left side over, ⅓rd of the way

Then roll all the way through the end of the leaf

A good roll needs to be tight so that it doesn’t break apart during cooking. We like to make medium to small rolls, about ½ inch thick and 3 inches long.

Once rolled, stack the grape leave rolls tightly in a pot with its bottom covered with a layer of sliced onions and a layer of sliced tomatoes.

Cooking the Grape Leaves

Once you’ve finished adding the rolls, sprinkle 1 teaspoon of salt on top, add ¾th cup of lemon juice, ½ cup of olive oil, 2 cups of water

Shake the pot sideways to let the liquids seep all the way through the bottom. The liquid should top the grape leave rolls.

Add a small (microwave-safe) plate on top and press it downwards and leave in pot while cooking. The plate creates a downward pressure on the grape leave rolls to keep them tightly held together.

Cover the pot and cook for a few minutes on high heat until the sauce boils, at which time turn the heat down to low and let simmer and cook for about 35 minutes.

Every 10 mins or so, shake and swing the pot slowly to ensure that the sauce is equally dispersed and isn’t stuck on one side.

Serving and Tips

Once cooked uncover pot and let rest for about 1 hour to cool down. During this time the grape leave rolls will absorb more sauce and enhance in flavors (optional)

Once ready to serve, empty the sauce from the pot in a separate container, then put your serving plate upside down on top of the cooking pot, and while holding them tightly together turn them over quickly so the pot is now on top and the serving plate on the bottom.

Lay serving plate on the kitchen counter and slowly lift up and remove the pot from the plate. You should now have a nice looking pile of neatly stacked grape leave rolls with the tomatoes and onions on top. You can then add a bit of its sauce on it to taste.

Author: Esperance Sammour
Source: Mama's Lebanese Kitchen

Shrimp and Egg Fried Rice with Napa Cabbage Recipe

Photo: Shrimp and Egg Fried Rice with Napa Cabbage Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Shrimp and Egg Fried Rice with Napa Cabbage Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Shrimp and Egg Fried Rice with Napa Cabbage.  

Total Time: 30 min
Prep 20 min
Cook 10 min

Yield: 4 servings

Level: Easy

Ingredients

6 tablespoons peanut oil
2 shallots, thinly sliced
1 (2-inch) piece ginger, peeled and grated
1/2 small head napa cabbage, core removed and finely sliced
Salt
2 cloves garlic, minced
1/2 pound medium shrimp, peeled and deveined
3 large eggs, lightly beaten
4 cups cooked long-grain white rice
1/2 cup frozen peas, thawed in warm water
3 tablespoons soy sauce
1/4 bunch scallions, sliced, for garnish
1/2 cup chopped peanuts, for garnish

Directions

Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, the ginger, and stir-fry for 1 minute until fragrant. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok with dry paper towel.

Put the pan back on the heat and coat with 2 tablespoons of oil. Add the garlic and to the wok and saute gently until fragrant. Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables. Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through. Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.

Recipe courtesy Tyler Florence
Show: Tyler's Ultimate Episode: Ultimate Dim Sum

Creamy rice and nuts recipe

Photo: Creamy rice and nuts recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Creamy rice and nuts Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Creamy rice and nuts.  

For a fun way to enjoy this super easy dessert, use apple wedges to scoop up the rice mixture, then finish with a teaspoon.

To Prep 0:05
INGREDIENTS 3
DIFFICULTY EASY
SERVINGS 2 

Ingredients

2 x 150g ctns vanilla creamed rice
1 tbs mixed fruit, nut & seed mix, coarsely chopped
1/2 Granny Smith apple, cut into thin wedges 

Method 

Step 1 Divide creamed rice between serving bowls. Top with mixed fruit, nut & seed mix. Serve with apple.

Nutrition

Energy 1070kJ
Fat saturated 3.50g
Fat Total 7.50g
Carbohydrate sugars -
Carbohydrate Total 41.00g
Dietary Fibre 3.00g
Protein 5.50g
Cholesterol -
Sodium -  

Australian Good Taste - April 2008 , Page 56
Recipe by Wendy Quisumbing

Creamy vanilla rice pudding with apricot jam recipe

Photo: Creamy vanilla rice pudding with apricot jam recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Creamy vanilla rice pudding with apricot jam Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Creamy vanilla rice pudding with apricot jam.

This lush creamy pudding can be paired with almost any jam for added flavour.

To Cook 0:20
INGREDIENTS 8
DIFFICULTY EASY
SERVINGS 4 

Ingredients

2 cups milk
2 cups pure cream
1 teaspoon vanilla bean paste
1 cinnamon stick
1 teaspoon finely grated lemon rind
1/3 cup caster sugar
2/3 cup medium-grain white rice
1/3 cup apricot jam, warmed

Method

Step 1 Combine milk, cream, vanilla, cinnamon, lemon rind and sugar in a saucepan over medium heat. Cook, stirring, for 10 minutes or until almost simmering (don't boil).
 
Step 2  Add rice. Reduce heat to low. Cook, stirring occasionally, for 30 to 40 minutes or until rice is tender and liquid thickens. Remove from heat. Cool for 5 minutes. Remove and discard cinnamon stick. Divide rice mixture between bowls. Spoon over jam. Serve.

Nutrition

Energy 3571kJ
Fat saturated 19.80g
Fat Total 59.10g
Carbohydrate sugars -
Carbohydrate Total 73.70g
Dietary Fibre 0.60g
Protein 9.40g
Cholesterol 188.00mg
Sodium 85mg

Super Food Ideas - June 2011 , Page 86
Recipe by Claire Brookman

Teriyaki chicken meatballs with rice & greens recipe

Photo: Teriyaki chicken meatballs with rice & greens recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Teriyaki chicken meatballs with rice & greens recipe Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Teriyaki chicken meatballs with rice & greens recipe.

Try a family supper with a difference with these chicken patties served in a sweet Japanese sauce and basmati  

Easy
Serves 4
Prep 15 mins
Cook 10 mins
Low-fat  

Ingredients  

2 shallots
1 carrot , cut into chunks
500g boneless, skinless chicken breasts or thighs, cut into chunks
zest and juice 1 lemon
a little oil
200g basmati rice
200g spring greens , chopped
100ml mirin
3 tbsp soy sauce
3 tbsp caster sugar  

Method  

Heat oven to 200C/180C fan/gas 6. Pulse the shallots and carrot in a food processor until finely chopped. Add the chicken, lemon zest and some seasoning, and pulse again until mixed. Using oiled hands, shape into small meatballs. Put on a baking tray lined with baking parchment and bake for 10 mins until browned and cooked through.
 
Meanwhile, boil the rice following pack instructions, adding the spring greens for the final 4 mins. Drain well.
 
Add the mirin, soy, lemon juice and sugar to a saucepan. Bring to the boil, then simmer until saucy. Remove from the heat, add the meatballs to the pan and roll them around in the sauce. Divide the rice and greens between plates or bowls and spoon the meatballs over.
 
Nutrition Per Serving
481 kcalories, protein 36g, carbohydrate 70g, fat 2 g, saturated fat 1g, fibre 3g, sugar 28g, salt 2.3 g
 
Recipe from Good Food magazine, January 2013.  

Mango chicken, bean & rice bake recipe

Photo: Mango chicken, bean & rice bake recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mango chicken, bean & rice bake Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Mango chicken, bean & rice bake.

Drumsticks are ideal for an all-in-one traybake - the rice, beans and spicy seasoning make it a little like Caribbean jerk chicken

Easy
Serves 4
Prep 20 mins
Cook 1 hr 10 mins
plus marinating
Freezable

Ingredients

small bunch spring onions , chopped
thumb-sized piece ginger , chopped
3 garlic cloves
1 red chilli , seeds removed if you don't like it too hot
small handful coriander , stalks roughly chopped and leaves picked
1 tbsp thyme leaves
zest and juice 1 lime , plus 1 lime cut into wedges to serve
1½ tsp ground allspice
2 tbsp sunflower oil
8 chicken drumsticks
300g long grain rice
400g can kidney beans , rinsed and drained
500ml chicken stock
1 ripe mango , peeled, stoned and cut into bite-sized chunks
200g mango chutney , plus extra to serve (optional)

Method

Put the spring onions, ginger, garlic, chilli, coriander stalks, thyme, lime zest and juice, allspice and oil in a food processor, then blend to a paste. Pour over the chicken drumsticks and leave to marinate for at least 1 hr, or preferably up to 1 day.
 
Heat oven to 180C/160C fan/gas 4. Tip the rice and beans into a large roasting tin with deep sides. Remove the chicken from the marinade and set aside. Mix the stock into the marinade in the bowl and stir well. Pour the stock over the rice and beans, then put the chicken drumsticks and the mango pieces on top. Cover the tray tightly with foil and bake for 30 mins.
 
Take the tray out of the oven and remove the foil. Increase the temperature to 220C/200C fan/gas 7. Spoon the mango chutney over the drumsticks and return to the oven, uncovered, for 35-40 mins, to brown the chicken pieces and allow the rice to absorb all the liquid. Before serving, fluff up the rice a little with a fork and scatter with the coriander leaves. Serve with lime wedges and extra mango chutney, if you like.

Nutrition Per Serving

753 kcalories, protein 39.0g, carbohydrate 109.0g, fat 16.0 g, saturated fat 3.0g, fibre 6.0g, sugar 32.0g, salt 1.2 g

Recipe from Good Food magazine, March 2013. 

Paella (Spanish rice, seafood & saffron) Recipe

Photo: Paella (Spanish rice, seafood & saffron) Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Paella (Spanish rice, seafood & saffron) Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Paella (Spanish rice, seafood & saffron).

Takes 20 mins to prepare and 40 mins to cook
Serves 4

Ingredients
3tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
2 large tomatoes, skinned, deseeded and roughly chopped
1 large red pepper, deseeded and cut into thin strips
2 large, skinless chicken breasts, cut into chunks
2tsp paprika
300g long-grain rice
large pinch saffron
1.2 litre vegetable stock
ground black pepper
12 raw, peeled, tiger prawns (or cooked if you can't find raw)
3tbsp dry sherry
100g frozen peas
1 pack Tesco cooked mussels in garlic butter sauce
large handful fresh, flatleaf parsley, roughly chopped
1 unwaxed lemon, cut into wedges
salt

Method

Heat the oil in a very large, shallow frying pan and sauté the onion for 7-8 minutes until softened. Stir in the garlic, tomatoes, red pepper, chicken and paprika and heat gently for 10 minutes, stirring occasionally.

Stir in the rice and cook for 4-5 minutes until the grains are well coated. Add the saffron and stock. Season and bring to the boil. Reduce the heat and simmer for 10 minutes, stirring occasionally until almost all the stock is absorbed.

Stir in the prawns, sherry and peas, then scatter the mussels over the top of the rice, cover with a tight-fitting lid and cook for 3-4 minutes until the prawns are pink. Stir lightly to combine and scatter the parsley over the top. Serve with the lemon wedges and some crusty bread.

Cook's tip

Try Tesco Finest Navarra Rosé wine (£5.99/ 75cl).
 

Vegetable fried rice recipe

Photo:Vegetable fried rice recipe

The home of Tasty Food Recipes invites you to try Vegetable fried rice recipe. Enjoy my collection of delicious food recipes and learn how to make Vegetable fried rice.

Leftover rice is reinvented in this simple and tasty fried rice dish.

Ingredients (serves 4)
2 teaspoons olive oil
2 green onions, chopped
1 cup chunky frozen vegetables (see note)
2 cups cooked jasmine rice
1 tablespoon soy sauce

Method
Heat oil in a large frying pan over medium-high heat. Add onion and vegetables. Cook, stirring, for 2 to 3 minutes or until onion has softened Add 2 tablespoons cold water. Cook, stirring, for 5 minutes or until vegetables are just tender. Add rice and soy sauce. Cook, stirring, for 2 to 3 minutes or until heated through.

Notes
Vegetable mix contains beans, carrot, broccoli and cauliflower.

Source
Super Food Ideas - November 2009, Page 23
Recipe by Kim Coverdale

Spicy rice with peas recipe

Photo:Spicy rice with peas recipe

The home of Tasty Food Recipes invites you to try Spicy rice with peas recipe. Enjoy my collection of delicious food recipes and learn how to make Spicy rice with peas.

Cooking Time
25 minutes

Ingredients (serves 4)
1 tablespoon Alfa One rice bran oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
1/4 teaspoon ground turmeric
1/2 teaspoon dried chilli flakes
1/2 teaspoon garam masala
2 teaspoons mustard seeds
1 cup basmati rice
1 cup frozen peas
2 tablespoons chopped fresh coriander leaves

Method
Heat oil in a saucepan over high heat. Cook onion, stirring, for 3 minutes or until softened. Add garlic, turmeric, chilli flakes, garam masala and mustard seeds. Cook, stirring, for 1 minute or until fragrant. Stir in rice. Cook, stirring, for 1 minute or until coated.

Add 1 1/2 cups cold water. Bring to the boil. Cover. Reduce heat to low. Simmer for 10 minutes. Add peas. Cover. Simmer for 2 minutes. Using a fork, stir rice to separate grains. Cover. Set aside for 2 minutes. Season with salt and pepper. Top with coriander. Serve.

Notes
Serve with Indian lamb, chicken curry, or baked chicken drumsticks.


Source
Super Food Ideas - June 2011, Page 32
Recipe by Kim Coverdale

Curried chicken, lentils and rice recipe

Photo:Curried chicken, lentils and rice recipe

The home of Tasty Food Recipes invites you to try Curried chicken, lentils and rice recipe. Enjoy my collection of delicious food recipes and learn how to make Curried chicken, lentils and rice.

Keep dinner fast, interesting and tasty with these bulk-buy items.

Ingredients (serves 4)
1 tablespoon vegetable oil
1.5kg mixed chicken pieces, trimmed
1 brown onion, finely chopped
1/4 cup korma curry paste
1 1/4 cups basmati rice, rinsed
2 cups boiling water
2 teaspoons chicken stock powder
1 cup frozen peas
400g can lentils, drained, rinsed cup slivered almonds, toasted
1/4 cup chopped fresh flat-leaf parsley leaves


Method
Preheat oven to 200ºC/180ºC fan-forced.

Heat oil in a large, flameproof baking dish over medium-high heat. Cook chicken in batches, turning, for 5 minutes or until browned. Remove from dish. Add onion to dish. Cook, stirring, for 3 minutes or until softened. Add curry paste and rice. Stir to coat.

Return chicken to dish. Combine boiling water and stock powder in a jug. Add to dish. Stir to combine. Cover dish tightly with foil. Bake for 20 minutes or until chicken is cooked through. Add peas, lentils and 1/4 cup cold water, if needed. Bake for 5 minutes or until rice is tender. Stir in almonds and parsley. Serve.

Notes
Timesaver shortcut: Canned and frozen vegetables reduce cooking time.

About this recipes: We used a combination of chicken drumsticks, wings and chicken thigh cutlets with the skin on. They're available from the supermarket deli or the fresh meat and poultry section.

Super saver: By using stock powder instead of liquid stock we've saved you around $2.02 in total.

Source
Super Food Ideas - September 2010, Page 26
Recipe by Jenny Fanshaw

More Tasty Food Recipes:  

Lemon-Garlic Chicken With Creamed Corn 
Lamb steak kebabs with mint 
Barbecued fish parcels
Texas Oven-Roasted Beef Brisket
Neely's Wet BBQ Ribs
Hummus with crisp lamb

Salmon and avocado rice balls recipe

Photo:Salmon and avocado rice balls recipe

The home of Tasty Food Recipes invites you to try Salmon and avocado rice balls recipe. Enjoy my collection of delicious food recipes and learn how to make Salmon and avocado rice balls . 

Makes
16 

Ingredients 

2 cups sushi rice, rinsed
5 tablespoons sushi seasoning (we used Mitsukan brand)
1/2 small avocado, peeled, stone removed
1/2 small lemon, juiced
1/2 carrot, finely chopped
1/4 Lebanese cucumber, finely chopped
50g sliced smoked salmon, chopped
3/4 cup sesame seeds, toasted
soy sauce, to serve 

Method 

Place rice and 2 cups of cold water in a medium saucepan. Bring to the boil over medium heat. Reduce heat to low. Simmer, covered, for 15 minutes or until rice is just tender. Remove pan from the heat. Set aside, covered, for 10 minutes.

Add sushi seasoning to rice. Using a fork, gently fold through rice. Spread rice mixture over a large tray lined with baking paper. Set aside for 1 hour or until rice has cooled.

Mash avocado and lemon juice together in a bowl. Using damp hands, divide rice into 16 equal portions. Place on a large board lined with baking paper. Using fingertips, press each rice portion into a 1cm-thick round.

Spoon 1 teaspoon of avocado mixture in the centre of each round. Divide carrot, cucumber and salmon between rounds. Fold rice mixture around filling to form a ball. Roll balls in sesame seeds. Place on a large tray. Cover and refrigerate for 1 hour. Serve with soy sauce. 

Notes 

For an extra flavour 'kick', you could spread the rice rounds with a little wasabi paste and top the salmon with a slice of pickled ginger before rolling into a ball.

Pickled ginger, or gari, traditionally is used to refresh the palate between pieces of sushi. It's made by marinating finely-sliced ginger in rice vinegar, water and sugar. You can find it in the Asian section of your supermarket.

Source
Super Food Ideas - September 2007, Page 38
Recipe by Alison Roberts

More Tasty Food Recipes:       

Beef samosas 
Minted haloumi with roast vegetables 
Lamb Stuffed Vine Leaves  
Fried Meat Sambousek 
Meat Kibbeh Akras 
Cracked Wheat Croquette  

Healthy fried rice recipe

Photo: Healthy fried rice recipe

The home of tasty food recipes invites you to try Pizza (Gluten Free) recipe. Enjoy my collection of delicious food recipes and learn how to make Pizza (Gluten Free). 

Ingredients (serves 4)

2 tsp sesame oil
1/2 Chinese cabbage, shredded
1 carrot, cut into matchsticks
1 small red capsicum, seeds removed, sliced
3 cups cooked brown rice
2 tbs light soy sauce
2 tbs ketjap manis*, plus extra to drizzle
1/2 cup cashew nuts, lightly toasted
6 spring onions, thinly sliced on the diagonal 

Method

Heat oil in a large wok over high heat. Add cabbage, carrot and capsicum, and stir-fry for 1-2 minutes.

Add rice and cook for a further 2 minutes. Add soy, ketjap manis, cashews and half the spring onions, toss to combine.

To serve, garnish with remaining onions and drizzle with extra ketjap manis. 

Notes

* Indonesian sweet soy sauce from Asian and selected supermarkets.

Source
delicious. - October 2004, Page 147
Recipe by Chrissy Freer 

More Tasty Food Recipes: 

Fast and healthy high-fibre pasta
Super-easy tabbouleh
Fattoush
Yoghurt and chickpea dip
Tuna tabbouleh salad
Pizza (Gluten Free)

Lamb biryani recipe



Photo:Lamb biryani recipe


The home of tasty food recipes invites you to try Lamb biryani recipe. Enjoy my collection of delicious food recipes and learn how to make Lamb biryani.

Ingredients (serves 4)
2 tbs light olive oil
1 onion, halved, sliced
800g Heart Smart diced lamb
2 garlic cloves, crushed
2 tsp grated fresh ginger
2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp turmeric
1/4 tsp chilli powder
3/4 cup (185ml) Campbell's beef stock
Pinch saffron
1/4 cup (60ml) coconut cream
1/2 cup (80g) roasted cashews, roughly chopped
2 tbs chopped fresh coriander
Steamed rice and pappadums, to serve

Method
Heat the oil in a large frying pan over a medium heat. Add the onion and cook until soft. Increase heat to high. Add the lamb and cook, tossing, for 3-4 minutes until browned.

Add the garlic, ginger, cumin, ground coriander, turmeric and chilli powder, and cook for 30 seconds. Add the stock and saffron and bring to the boil. Reduce heat to medium. Simmer for 5 minutes.

Stir in the coconut cream and simmer for 5 minutes or until the sauce has thickened slightly. Sprinkle with the cashews and coriander. Serve with steamed rice and pappadums.

Source
Fresh Living - 16 August 2004, Page 50
Recipe by Kerrie Sun