Food Recipes Collection

Aubergine Curry with Spicy Rice Recipe Ingredients For the spicy rice · 150g/6oz rice · 1 vegetable stock cube · 1 bay leaf · pinch cinnamon · 1 tsp cumin seeds · pinch medium curry powder For the curry · 2 tbsp vegetable oil · ¾ aubergine, diced · 2 garlic cloves, peeled and crushed · 1 green chilli, de-seeded and chopped · 1 tsp curry powder · 1 tsp cumin seeds · 2 tomatoes, diced · 1 tbsp fresh coriander Method 1. Bring a large pan of water to the boil. 2. Add the rice to the pan along with the stock cube, bay leaf, cinnamon, cumin seeds and curry powder. Simmer gently for 10-12 minutes or until the rice is tender. 3. To make the curry, heat the oil in a large sauté pan. 4. Fry the aubergine, garlic, chilli, curry powder and cumin seeds for five minutes to soften. 5. Add the tomato and a splash of boiling water and simmer gently for three minutes. 6. Stir in the corinader and remove from the heat. 7. Drain the rice and transfer to a serving plate. S...

Aubergine Curry with Spicy Rice Recipe Ingredients For the spicy rice · 150g/6oz rice · 1 vegetable stock cube · 1 bay leaf · pinch cinnamon · 1 tsp cumin seeds · pinch medium curry powder For the curry · 2 tbsp vegetable oil · ¾ aubergine, diced · 2 garlic cloves, peeled and crushed · 1 green chilli, de-seeded and chopped · 1 tsp curry powder · 1 tsp cumin seeds · 2 tomatoes, diced · 1 tbsp fresh coriander Method 1. Bring a large pan of water to the boil. 2. Add the rice to the pan along with the stock cube, bay leaf, cinnamon, cumin seeds and curry powder. Simmer gently for 10-12 minutes or until the rice is tender. 3. To make the curry, heat the oil in a large sauté pan. 4. Fry the aubergine, garlic, chilli, curry powder and cumin seeds for five minutes to soften. 5. Add the tomato and a splash of boiling water and simmer gently for three minutes. 6. Stir in the corinader and remove from the heat. 7. Drain the rice and transfer to a serving plate....

Red Beans and Rice Recipe Ingredients 1 pound red beans, soaked overnight 1 medium onion, chopped 1 bunch of green onions, chopped 7 cloves of garlic, chopped 1/2 cup parsley 1 rib celery, chopped 1/2 cup ketchup 1 bell pepper, seeded and chopped 1 tablespoon Worcestershire sauce 2 tablespoons tabasco sauce 2 bay leaves 1 teaspoon thyme salt and pepper 1 pound smoked sausage cut into 1 inch pieces 1 pound pickled pork, rinsed and cut into cubes Cooked Rice Instructions: Drain the beans. Put them in a large heavy pot and add 3 quarts of fresh water. Cover and simmer for one hour or until the beans are tender. Watch that the water does not boil down too far. The beans must be covered with water at all times. Add the rest of the ingredients, except for the rice. Add more water to cover if needed. Simmer for 1 to 1 1/2 hours or until the liquid has thickened. Serve over rice.

Fruited Rice Salad on the Half Recipe Ingredients: 4 cups cooked brown or wild rice 1/4 cup raisins 1/2 cup chopped dried apricots 1/2 cup chopped pecans 2 avocados Vinaigrette Instructions: Chill rice. Pour boiling water over raisins and apricots in small bowl. Let stand 10 minutes, drain and cool. Heat oven to 350F. Place pecans on shallow baking pan; bake 5 to 8 minutes. Remove from oven, set aside. Prepare Vinaigrette. Toss rice, raisins, apricots, and pecans with Vinaigrette, refrigerate 1 hour. Just before serving, halve, seed and peel avocados. Fill each half with rice salad and serve. Vinaigrette Ingredients: 1/4 cup safflower or vegetable oil 1 tablespoon lemon juice 1 tablespoon red wine vinegar 1 teasoon honey 1/4 teaspoon ground coriander 1/4 teaspoon Dijon-style mustard Salt and pepper to taste Instructions: Shake all ingredients together in tightly covered container.

Zucchini & Rice Casserole Ingredients: 3 tbsp. olive oil 5 or 6 fresh basil leaves, chopped 2 cloves garlic, minced 1 medium onion, chopped 2 c. brown rice, cooked 2 medium zucchini, sliced 1/4 c. bread crumbs 4 oz. monterey jack cheese, grated Salt and pepper Cooking Instruction: Preheat oven to 375 degrees. In a medium-sized bowl, combine olive oil, salt, pepper, basil, and garlic. Spread the rice in the bottom of a 13x9x2-inch baking dish. Arrange half of the zucchini on top of the rice. Sprinkle with bread crumbs and cheese. Spoon some of the sauce on next. Sprinkle with the chopped onion. Add a layer of the remaining zucchini slices. Top with remaining sauce. Bake, uncovered, until vegetables are tender (about 1 1/2 hours). by Rachel Paxton

Stuffed Zucchini Ingredients: 5 medium zucchini 1/4 brown rice, uncooked 1/2 c. boiling water 1 small onion, chopped, chopped finely 1 clove garlic, minced 1/2 c. parsley, chopped finely 1/4 c. olive oil 1/2 c. bread crumbs 1 lemon 1 egg, separated 1 c. mushrooms, chopped finely (optional) 1/2 c. cheddar cheese, grated Salt and pepper Cooking Instruction: Hollow out zucchini with a spoon. After scooping out zucchini, chop remaining insides into small pieces. In a medium-sized saucepan, cook rice with water, onion, garlic, salt, pepper, and oil for about 15 minutes. Add chopped zucchini and cook 5 more minutes. Add bread crumbs, parsley, juice from the lemon, the egg white, mushrooms, and cheese. Preheat oven to 350 degrees. Place filling into zucchini shells. Arrange the zucchini in a baking dish. Spread extra filling around the shells in the bottom of the pan. Cover with foil and bake about 40 minutes. by Rachel Paxton

INGREDIENTS Barley malt, dried and pounded barley germ (yotkirum) : 14 oz (400 g, available in Korean stores) Rice : 1 3/4 lbs (800 g) Sugar and ginger to taste Pine nuts Water

Prep Time: 30 Minutes Start to Finish: 30 Minutes Servings: 4 (1½ cups each) INGREDIENTS 2 teaspoons oil 1 cup uncooked regular long-grain white rice 1½ teaspoons ground cumin 1 teaspoon chili powder 2 cups cubed cooked chicken 2 cups frozen bell pepper and onion stir-fry, coarsely chopped 1 can (15 oz) black beans, drained, rinsed 1 can (14 oz) chicken broth 2 tablespoons water ½ cup shredded Cheddar cheese (2 oz) METHOD In 12-inch skillet, heat oil over medium-high heat. Cook  and stir rice, cumin and chili Powder in oil 1 minute. Stir in all  remaining ingredients except cheese. Heat to boiling. Reduce  heat; cover and simmer 15 to 18 minutes or until liquid is  absorbed and rice is tender, stirring occasionally. Remove skillet from heat. Uncover; fluff mixture with fork.  Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until  cheese is melted before serving. (pillsburry.com)