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Rice ideas needed please

#1
#2
Risotto with either chicken and mushroom or roasted peppers and butternut squash?
 
#5
I made a lovely tea tonight which didn't look very nice but tasted wonderfull!

I made a risotto with quorn pieces, peas, celery, green pepper,mushrooms and red onion. I seasoned with Thai spices and a little soy sauce. It was Mmmmm!
 

c27858

Full Member
#6
This recipe is fab if you like spicy things. It's from an old WW cookbook.
Nasi Goreng
Serves 4
1 egg beaten
3 tbsp light soy sauce
2 tsp oil (or use frylight here)
350g extra lean minced beef or quorn mince
2 garlic cloves, crushed
1 fresh red chilli, deseeded & chopped
1 small green pepper, deseeded & chopped
2 tsp curry powder
1 tsp paprika
4 spring onions, sliced
200g Thai jasmine or basmati rice
600ml stock, any sort
2 tbsp tomato puree
salt & pepper

Beat egg with 2 tsp soy sauce. Heat half tsp oil (or frylight) in a small frying pan and when hot, add the egg and cook to make a flat, firm omelette. Remove and roll up and cut into strips. Set aside.

In a large pan or wok, heat the remaining oil. Brown the mince. Then stir in the garlic, chilli and green pepper.

Cook for 3 minutes then add the curry powder and paprika. Cook for 1 minute and then add 3/4's of the spring onions, the rice, stock, tomato puree, remaining soy sauce and seasoning.

Bring to the boil, stirring, then cover and cook very gently for 12 mins without lifting the lid. Remove from the heat and leave, covered for 5 mins.

Fork the rice gently and serve onto 4 plates. Garnish with the egg strips and the remaining spring onions.

Freezing recommended.


For a Green day it would be 1 HEB and 1.5 syns per serving if using the oil and minced beef.

Omit the oil and it will be 1 HEB and 0.5 syns and if you use quorn mince instead of minced beef it will be just the 0.5 syns per serving.
 

tfmd

Silver Member
#7
I made the Nasi Goreng the other day and it was stunning....
My OH wolfed it down! hahahaha
I transferred a bit of it into an ovenproof dish, made a few wells in the rice and cracked a few eggs into it instead of the omelette.
Baked it in the oven then until the eggs were cooked.....lovely...
 
#10
Kim's spicy savoury rice with passata​
1/ prepare your choice of any vegetables you wish to use cut up in to small even bits then get your largest non stick pan the biggest you have the better then give it 4 good spray's with fry-light 1 cal spray. Then heat up to temperature then add your vegetables and turn heat down to low and cover and allow to sweat off. If they look a bit dry just add some water to loosen it up.
2/ After the vegetables have softened for 10 min's add 1 or 2 level tsb of Knorr vegetable stock granules free on
Original free on
Green can add more if you wish . Then add Schwartz garlic granules at the same time or Optional Schwartz Shotz Seasoning, Garlic Kick 3g sachet Free on Original Free on
Green add to your taste next add 2 or 3 good twist of ground black pepper or to your taste. Then add crushed red chilli flakes or chilli powder 1 or 2 tbs. Or to your taste all the seasoning are optional but this one I favour . if it looks a little dry just add a little more water cover with lid and allow for the flavours to infuse for 10 to 15 min's. Optional try some of your own mix see how it works for you.
3/ At this point you need to cook your rice I use basmati or Thai
I put the same amount of rice to water in my rice cooker plus 1 extra measure of water. e.g. 4 measure of rice to 4 measure of water place in rice cooker place lid on plug in turn on 8 to 10 min's the rice is cooked turn off leave why you finishes of your vegetables. If you don't have a rice cooker you may well have your tried and tested method which you know works for you. Right back to the vegetables cut open one container of passata 500g free on Original free on
Green add to your
vegetables mix well in cook for 5 min's. If you don't have any passata you could use a tin of chopped tomatoes 400g and 2 tbsp of tomatoes puree 0.5 Syn on Original 0.5 Syn on
Green.
4/ Now add your cooked rice a bit at a time to your cooked
vegetables and passata mix proceed to mix all rice in so it all receives a good coating of the tomato sauce. Now serve and enjoy as it is or use as a part of your complement to your main meal this can be used the next day if you have any left to have cold and its just as nice to have it with your salad. And it will re heat ok and freezes very well.
5/
shopping list for ingredients

Knorr vegetable stock granules on free on
Original free on
Green
Optional or Knorr Vegetable Stock Cubes each free on
Original free on
Green
Schwartz garlic granules optional or Schwartz Shotz Seasoning, Garlic Kick 3g sachet Free on Original Free
Green or use fresh garlic free on both
Ground black pepper
crushed red chilli flakes optional or chilli powder 1 or 2 tbs. Free on Original Free
Green
basmati or Thai rice Free on green but per 28g on Red 2.0 syns
peas , courgettes, onions, bell peppers, leeks, carrots, green beans, its up to you what vegetables you want to use I have used parsnips, Brussels, Swede, it works with all
passata 500g free on Original free on
Green optional or a
tin of chopped tomatoes 400g and 2 tbsp of tomatoes puree 0.5 Syn on Original 0.5 Syn on
Green.
You will see that I have given you two optional choice if you do not have some of these ingredients

hi this is my own recipe and is so easy to make try it out
 


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