Recipe Mama

Chorizo Stirfry March 22, 2013

Filed under: Meat Dishes,Quick meals,rice dishes — obsidian @ 4:02 am
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Ingredients:
Chorizo Sausages
Eggplant
Capsicum
Celery
Mushroom
onion (I use leek or spring onion as I prefer them)
Broccoli Florets
Carrot
Rice

Method:
Chop all the vegetables so they are ready to go.  Cut into bite size pieces and have them ready in separate bowls.  Put the rice on to cook (I like to use a rice cooker).  Cut the Chorizos in half lengthways, then slice to make bite size pieces.  Put these into a hot non-stick pan – don’t add oil as the oil from the sausages is enough.  Once they have started to brown a little, add the eggplant.  Once that has started to soften, add the carrot, celery and broccoli.  Once those have softened a bit, add the capsicum, onion and mushroom.  Once those have cooked, add the cooked rice, a dash of soy sauce and mix together.  Serve.

 

Capsicum stuffed with rice June 14, 2009

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I thought I’d give this a go, to see how it worked.  Not bad I thought (except the kebabs were overcooked)

Flavoured Rice
I cooked the rice in a rice cooker, as normal, but added some finely chopped  garlic, onion, mushrooms, a teaspoon of vegetable stock, and a teaspoon of lemon pepper …. it was delicious!

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Then when that was cooked I spooned it into hollowed out capsicums and put those in the oven for about 15-20 mins to cook the capsicum.  I served them with chicken and vegetable kebabs, corn and broccoli 🙂   The rice works just as nicely not served in a capsicum too… you can serve it straight from the rice cooker.

 

Brown Rice Salad March 22, 2009

Filed under: Salads — obsidian @ 4:44 am
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Ingredients:
Brown rice
mayonaise
peas, corn, grated carrot
spring onions, finely chopped (optional)
Finely chopped parsley & a small amount of mint (optional)
Celery, finely chopped (optional)

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Method:
1). Put the rice on to boil.
2). When cooked, drain and rinse with cold tap water. Put this in a mixing bowl.
3). Add about 3 tablespoons of mayonaise, with all the ingredients. Mix this all together.

 

Bacon & Spinach Risotto January 18, 2009

Filed under: rice dishes — obsidian @ 12:44 am
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Ingredients:
5 rashers short cut bacon
1 cup (uncooked) arborio rice
1 spring onion
1 large garlic clove
1 tin cream of mushroom soup
3 tsp skim milk powder
3 cubes or 1/2 cup chopped spinach
Handful of grated cheese (optional)

Method:
In a dry frypan, fry the bacon until any fat as turned translucent, add the onion, garlic and rice. Allow that to heat for about 30seconds to a minute (don’t let the rice burn), and then add about 1 cup boiling water. Stirring well. Mix the milk powder with about 1/2 cup of boiling water, and add that to the pan. Stir until that liquid has been soaked up, then add the tin of mushroom soup. Keep stirring and adding more water as needed, as the rice mixture starts to soak up the liquids. When it is almost ready – when the rice is just a little firm, remove from heat and put a lid on the saucepan and leave stand for 5 minutes before serving and the risotto should have finished cooking in the residual heat.

 

Basic Slow Cooker Risotto December 13, 2008

Filed under: rice dishes,Slow cooker Meals — obsidian @ 9:49 am
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Ingredients:
1/4 cup olive oil
1 small onion, diced
1 1/4 cup arborio rice
1/4 cup dry white wine
3 3/4 cups chicken broth
1 teaspoon salt
1/2 Parmesan cheese

 
Method:
Saute the onion in the olive oil until soft, stir in the rice until covered. Place this and the remaining ingredients (except cheese) into the slow cooker. Cook on high for 2 hours. Before serving stir in the cheese.

 
Recipe from: http://crockpot.cdkitchen.com/recipes/recs/478/Risotto56950.shtml

 

Slow Cooker Chicken & Rice

Filed under: Meat Dishes,rice dishes,Slow cooker Meals — obsidian @ 8:37 am
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Ingredients:
1 x tin of cream of mushroom or chicken soup
1 x tin from above of water
1/2 onion, finely chopped
Chicken pieces
1 x cup uncooked rice
Pinch paprika
Salt and pepper to taste

 
Method:
Mix all the ingredients together and place in slow cooker. If cooking on low – cook all day, if cooking on high, cook for 4 hours.

 
http://www.canadianparents.com/recipe/slow-cooker-chicken-and-rice

 

Rice Salad

Filed under: Salads — obsidian @ 8:26 am
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Ingredients:
rice – about 1 and a half cups
mayonaise
peas
corn
milk
spring onions, finely chopped
red capsicum (pepper), finely chopped
green capsicum (pepper), finely chopped
Celery, finely chopped
Cracked pepper

 
Method:
1). Put the rice on to boil. Add the peas and corn to this to cook them.
2). When cooked, drain and rinse with cold tap water. Put this in a mixing bowl.
3). Add about 3 tablespoons of mayonaise, with all the ingredients. Mix this all together with a bit of milk (if you find you need it to make it moist enough). Adjust the quantities to taste.

 
I guess you could also add grated carrot too