RICE COOKERY

RICE COOKERY(ibat ibang pwede mong lutuin gamit ang bigas)

Green Rice Salad

Preparation

Put rice and 500ml (18 fl oz) stock into saucepan. Bring to the boil. Lower heat to simmer, cover and cook for 30 minutes until rice is tender and liquid absorbed.

Brown courgettes on both sides in 2 tbsp hot oil, season with salt and set aside to cool. Blend remaining oil, lemon juice, remaining stock, salt and lemon pepper. Mix lettuce, spring onions, parsley and warm rice and toss with dressing. Serve on lettuce leaves with salmon, sprinkle with pistachios.

Recipe for 4 persons

• 200g (7oz) American easy cook (parboiled) brown long grain rice

• 500ml (18 fl oz) vegetable stock + 100 ml (3 ½ fl oz)

• 200 g (7 oz) small courgettes, sliced

• 4 tbsp olive oil

• salt

• 2-3 tbsp lemon juice

• 2 tsp lemon pepper

• 1 cos lettuce, sliced, reserving 4 leaves to serve

• 1 bunch spring onions, sliced

• 1 bunch parsley, chopped

• 150 g (5 ½ oz) smoked salmon, sliced

• pistachio nuts to garnish

Tex-Mex Burritos

Preparation

Soak beans overnight in sufficient water. Drain when required and cook until soft for 1-2 hours in plenty of water.

Add rice to 500 ml of boiling salted water and simmer covered over a low heat for about 30 minutes until the rice has absorbed the liquid.

Peel and chop onion and garlic and fry with spices in hot fat. Add drained beans and sweetcorn and cook for 2-3 minutes. Heat tortillas according to instructions on the packaging. Spread the rice mix, cheese and yoghurt on the tortillas and roll up. Chop spring onions finely and add before serving with a spoonful of salsa.

Recipe for 4 persons

• 150g black beans

• 200g American easy cook long grain brown rice

• salt

• 1 onion

• 2 cloves garlic

• 1 tsp chilli powder

• 1/2 tsp ground cumin

• Fat for frying

• 140g sweetcorn (canned or frozen)

• 8 flour tortillas

• 80g grated cheese (eg Cheddar)

• 60ml low-fat yoghurt

• 2 spring onions

• 60ml salsa (ready-made)

Cook-Up Rice

Preparation

Cut each chicken breast into 8 and season with garlic, onion, chicken seasoning and soy sauce.

Melt butter and oil in large saucepan, add onion and chicken, cook for about 10 mins stirring occasionally.

Add remaining ingredients, bring to boil, reduce to simmer, cook until liquid is absorbed and garnish with spring onions

Recipe for 4 persons

• 4 boneless chicken breasts

• 2 garlic cloves, crushed

• 1 medium onion, chopped

• 10 ml (2 tsp) chicken seasoning

• 15 ml (1 tbsp) soy sauce

• 30 ml (2 tbsp) each butter and vegetable oil

• 1 carrot, peeled and diced

• 2.5 ml (1/2 tsp) each dried thyme and grated ginger

• 450 g (1 lb) American easy cook long grain rice

• 850 ml (1 1/2 pints) coconut milk

• Chilli pepper, finely chopped, to taste

• 1/2 small green pepper, deseeded and chopped

• 1 small tin sweetcorn, drained

• 15 ml (1 tbsp) finely chopped spring onion

Chicken Rice Enchiladas

Preparation

Finely chop celery, spring onions, mushrooms and peppers and fry in hot fat in a frying pan. Mix 125ml of water and seasoning with chopped tomatoes, add to vegetables and set aside.

Add rice to 300ml of boiling salted water and simmer covered over a low heat for 15-20 minutes until the rice has absorbed the liquid. Poach chicken breast in boiling salted water, drain and dice. Mix with rice and vegetables.

Heat tortillas in a little hot oil in a frying pan until soft. Drain on kitchen paper, then fill with the rice mixture, roll up and place in a shallow baking dish. Sprinkle with grated cheese and olives and bake in the oven at 180° C, 350° F or Gas Mark 4 for about 20 minutes. Garnish (optional) with celery leaves and black olives.

Recipe for 4 persons

• 80g celery

• 150g spring onions

• 70g mushrooms

• 2 red peppers (fresh or frozen)

• Fat for frying

• 1 tsp chilli powder

• 1/2 tsp garlic powder

• 1/2 tsp hot pepper sauce

• 160g chopped tomatoes (canned)

• 150g American easy cook long grain rice

• salt

• 500g chicken breast fillets

• 8 maize tortillas

• oil as needed

• 150g grated cheese (eg Cheddar)

• 150g black olive rings

Mexican Chicken

Preparation

Wash chicken legs, pat dry and rub with paprika powder, garlic and celery salt. Place in an ovenproof baking dish and roast in the oven at 200° C, 400° F or Gas Mark 6 for approx. 20 minutes.

Peel onions and chop with peppers. Bring to the boil with tomatoes, rice, stock and parsley, season with salt and chilli powder. Spread the rice and vegetable mixture in the baking dish, place chicken legs on top and bake for a further 30 minutes at the same temperature.

Recipe for 4 persons

• 4 chicken legs

• 1 tsp mild paprika

• 1 tsp each garlic and celery salt

• 2 onions

• 1 each red and green peppers

• 1/2 bunch chopped parsley

• 425ml chopped tomatoes (canned)

• 250g American easy cook long grain rice

• 500ml chicken stock

• salt

• Chilli powder

Pork with Rice

Preparation

Cook rice in salted water. Beat eggs and season with salt. Fry small omelettes from this mixture in melted butter. Roll them up and cut into strips. Slice the mushrooms, cut spring onions into diagonal strips. Quickly brown the meat in oil. Add the vegetables and fry for a few moments. Season with soy sauce, green and red peppercorns.

Serve the meat and the rolled up egg strips with rice and garnish with parsley.

Recipe for 4 persons

• 300 g (10 ½ oz) American long grain brown rice

• salt

• 2 eggs

• 1 tbsp butter

• 250 g (9oz) mushrooms

• 200 g (7oz) spring onions

• 400g (14oz) cubed pork

• 2 tbsp vegetable oil

• 2-3 tbsp soy sauce

• green and red peppercorns

• Flat parsley (garnish)

Italian-style Beef and Rice

Preparation

Put rice, pinch of salt and water into a saucepan. Bring to the boil. Lower heat to simmer, cover and cook for 20 minutes, until rice is tender and liquid absorbed. Fry garlic, onion and beef in hot oil for several minutes. Season with salt and pepper. Add mushrooms and fry for 5 minutes. Add stock, bring to the boil and simmer for 5 minutes.

Add herbs, season to taste. Stir peas and tomatoes into hot rice. Serve with beef garnished with parmesan and herbs.

Recipe for 4 persons

• 200g (7 oz) easy cook (parboiled) American long grain rice

• salt

• 400ml (14 fl oz) water

• 1 clove garlic, minced

• 1 onion, chopped

• 300g (10 ½ oz) beef steak, cut into thin strips

• 1-2 tbsp vegetable oil

• Ground pepper

• 400g (14 oz) mushrooms, cut into halves

• 250 ml (9 fl oz) beef stock

• Chopped fresh thyme and marjoram

• 150g (5 ½ oz) frozen green peas, thawed

• 2 tomatoes, deseeded and chopped

• Grated parmesan (optional)

• Fresh herbs for garnish

Red Charleston Rice

Preparation

Cut bacon into strips, fry until crisp. Add the cubed onions and the rice and cook for a few moments. Add the tomato puree and 650ml (22 fl oz) boiling stock. Season with thyme and pepper. Bake in a moderate oven at 180 °C/350 °F/Gas 4 for about 30 minutes until cooked. Cut spring onions diagonally into strips of 1-2 cm, cook them in the remaining stock, add cubed tomatoes. Mix with the rice mix and season with salt and pepper. Garnish with marjoram.

Recipe for 4 persons

• 60 g (2 oz) streaky bacon

• 2 onions, cubed

• 320g g (12 oz) American long grain rice

• 1 tbsp tomato puree

• 700ml (1 ¼ pints) chicken, meat or fish stock

• 1 tsp dried thyme

• Ground black pepper

• 2 bunches spring onions

• 125g (4½ oz) tomato cubes

• salt

• Marjoram (garnish