The following is a recipe for making stuffed peppers. We filled them with rice containing bacon, peas and onion but the choice of ingredients can vary widely, for example by omitting the bacon you can make the meal vegetarian and much lighter. I prefer to use brown basmati rice but feel free to use your favourite rice.
You will need:
- one onion, chopped
- 2 handfuls of frozen or fresh peas
- 1 cup bacon bits
- 1 cup rice
- 1 can tomato puree or juiced fresh tomatoes
- 1 teaspoon sugar
- 3 peppers (any colour will do)
- goat’s cheese to cover the tops of the peppers
Cook your rice according to the instructions on the packet. Note that brown rice will take longer to cook, about 30 minutes for one cup of uncooked rice. Cook in double the amount of water to start with, but you may need to add more if this dries up before the rice is cooked.
In a fan fry the onion for a few minutes until it softens, then add the bacon and peas and cook until the peas are fully defrosted/cooked and the bacon starts to become brown and crunchy.
Add to the rice and add the tomatoes and sugar. Mix well.
Remove the tops of the peppers by carving out the stem and seeds. Place in a skillet with water and bring to the boil. Cook for about 15 minutes of until they have softened. Please note that they will cook further in the oven so don’t overdo it.
Stuff the cooked peppers with as much rice as possible, but leaving a small 1cm gap at the top.
Cover with goat’s cheese and cook in a 180 degree oven for about 20-30 minutes or until the peppers just start to brown.
Split in half when serving and warn your guests that they will be rather hot! Bon Appetit!
When I’m cooking rice, I can rarely get the amounts right. It used to be slightly frustrating, but now I just use it as an excuse to get creative with my leftovers. I’d like to point out that it’s not a good idea to keep rice for more than 24-48 hours and even then it needs to be kept refridgerated or cool. Bacteria seem to think rice is a great holiday home. Keep this in mind especially if you’re taking something with you to the beach on a hot day. Take a cold pack and keep it in the shade if possible. The same goes for this dish and other rice dishes of course, anything with rice should be binned after 24-48 hours. Unless, of course, you like living on the edge.. (of the loo).
I found this recipe of this website.
You will need:
3/4 cup raw brown rice (or cooked, in my case. I used wholegrain Basmati – I strongly recommend this type)
1/2 cup shredded cheddar cheese
2 eggs, beaten
2 tablespoons chopped fresh parsley, or 2 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 small bowl well washed fresh spinach or defrosted frozen spinach
2 tablespoons fine dry bread crumbs
1 tablespoon butter — melted
Combine the eggs, parsley, salt and pepper
Add to the cooked rice
In a separate bowl combine the breadcrumbs, melted butter and shredded cheddar.
If you do not have ready-made breadcrumbs you can make them easily by toasting two slices of bread. Break these up and use a blender to crush them.
Mix the spinach in with the rice
Place the rice mixture in a buttered casserole dish and cover with the breadcrumb mixture.
Bake in the oven on 200 degrees celcius for 30-35 minutes or until piercing with a knife comes out clean. This dish also tastes delicious cold..
(..and with more cheese)
This is a simple way of adding a little more flavour to your rice, and works really well with spicy dishes such as curries. We made it as an accompaniment to our Caribbean Spicy Prawns. You will need:
Long-grain rice – about 2 cups
2 small tins of coconut milk
2 cups water
1 cinammon stick
1 knob of butter
The quantities above are for a large portion, so you my wish to use half the amounts. Start off by rinsing the rice thoroughly and draining.
Next, melt a large knob of butter in a pan.
Add the rice, and fry until the rice starts to turn transparent.
Add half the water, the coconut milk, and the cinnamon stick. Cover and simmer, stirring occasionally until the rice is cooked. If it starts to dry up, add the remaining water.
When cooked, remove the cinnamon stick and gently fluff up the rice with a fork.
This is a pleasant and healthy dish which doesn’t take too much effort. Lemon pepper doesn’t have a very strong flavour so you may need to experiment with the amounts you use to match your tastes. Once your chicken is cooked well you may want to taste it to check whether you’d like to add more. You’ll find that lemon pepper and chicken make an appetizing happy marriage of tastes!
You will need (amounts serve 2):
- One large chicken breast or boneless thigh, sliced thinly in bite size pieces
- 1-2 tablespoons lemon pepper
- 100 ml milk
- a handful of fresh or frozen peas
- 2 portions Brown basmati rice (about 1 cup uncooked)
- 200 ml Fresh cream
First off, start cooking your brown rice separately. You may use regular rice but if you use the brown variety keep in mind that this takes a tad longer to cook. It is worth the effort though 🙂
Cook your chicken in milk and lemon pepper, stirring and turning the chicken pieces to ensure they are cooked well. You may need to turn the heat down to avoid burning the milk.
The milk will practically vanish after a short while but using it avoids having your chicken dry up.
Now add your peas and cook for a few more minutes. Finally add cream and cook until it thickens. To make the dish even healthier you may want to use soya cream.
Stir in your rice and serve hot.
Posted in Chicken, rice
Tagged chicken, rice
On your shopping list:
- Easy cook rice – the kind that you can cook in its handy little bag, which has been already measured for portion size. It also does not require any skill other than the use of a timer.
- Ready cooked sausage
- Frozen peas
- 2 hard boiled eggs – follow this link and use maximum cooking time to ensure they are hard boiled
- Optional tablespoon of mayonnaise
Cook the rice according to instructions on the packet and drain. Do taste it just to make sure you got it right and that the rice has indeed cooked well.
Cut up your sausage into bite-size chunks. Taste to make sure you got the right variety and that they are in fact cooked.
Defrost a handful of peas in the microwave for a few minutes. Test a couple to make sure they have defrosted well.
After boiling your egg, run under cold water for a few minutes until the shell has cooled down sufficiently for you to handle it. Seasoned cooks might want to skip this step as they have grown asbestos fingers. Beat the egg firmly with the back of a spoon or roll around on a hard flat surface pressing gently until the shell starts to crack. If you did not let the egg cook for sufficient time you may get a nasty, slimy surprise at this point. If this happens, start boiling another egg.
Remove all the shell and rinse under cold water again to make sure it is all gone. Using an egg slicer, chop up the egg.
Place all your ingredients in a bowl and mix. Serve hot or cold. Let it cool down and then keep refrigerated if you are serving cold. This dish does not keep beyond 24 hours.
There you have it – YES you can cook too!
Have you ever made a risotto? I mean a REAL risotto, not a cooked rice salad! It is the epitome of comforting food and it takes more patience and elbow work than skill.I made mine with prawns, but as long as you get the basic risotto right, then you can pretty much add anything you fancy by putting it in early enough for it to cook or cooking it separately and adding it in the last few minutes. The following feeds two very hungry people.
You will need:
2 glasses of wine (I used a Chenin Blanc and found that it gave a citrus taste)
1 litre of stock
arborio *risotto* rice (don’t try to use any other rice for this recipe) 250 g
2 tablespoons olive oil
Don’t try to make this risotto quickly. It needs love and patience and constant attention.
Fry the onion and garlic in the olive oil for a few minutes until they just start to brown.
Add the (dry) rice and continue frying for a few minutes until the rice is coated in the mixture. Stir continuously.
Get used to it.
Add half a glass of wine and continue stirring until almost all the wine is absorbed. Continue adding the rest of the wine a half cup at a time, every time waiting till all the liquid gets absorbed before adding more. When you’ve used 2 cups of wine, pour yourself a glass as a reward for your patience. Continue the process with the stock, again adding a half cup at a time until all the liquid is absorbed. Do not be tempted to pour all the liquid at once!
Add the prawns and oregano just as you’re adding the last half cup. Add salt and pepper to taste and make sure the rice is completely cooked. If it is not done yet – don’t fret, just add more water or wine until the rice is done. You might like to add a little bit of cream at the end. Mmmm creamy…
Posted in fish, rice