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Courgette and Rice Flip Pie

Feb 24

Posted by admin in greek, rice, the recipes, vegetarian | No Comments

“This is based on an intriguing, delicious Greek dish that I came across in a battered old copy of Mediterranean Vegetable Cookery by Rena Salaman.  The rice steals the water from the grated courgettes and plumps up as the two cook together inside the pie.  It’s as tasty as it is cunning”.

  • 500g courgettes, coarsely grated
  • 75g long-grain white rice, uncooked
  • 1/2 medium red onion, finely chopped
  • 75g hard goat’s cheese or mature cheddar, grated
  • 2 large eggs, lightly beaten
  • 2 tablespoons olive oil
  • A handful of dill, chopped
  • A good handful of flat-leaf parsley, chopped
  • 250g ready-made filo pastry
  • 75g unsalted butter, melted
  • Sea salt and freshly ground black pepper
Preheat the oven to 190˚C. Mix the courgettes, rice, onion, cheese, eggs, olive oil and chopped herbs together in a large bowl.  Season with plenty of salt and pepper.
Take a sheet of filo pastry, brush with a little melted butter and use it to line a smallish ovenproof dish, about 1.5 litre capacity, placing the pastry butter side down.  Let and excess hang over at the ends.  Add another buttered sheet on top and continue until you’ve used all but one sheet of the pastry.
Tip the filling into the pastry-lined dish.  Fold over the pastry ends to enclose the filling, dabbing with a little more melted butter to keep the pastry together.  Take the remaining sheet of pastry, crumple it lightly in your hands to give anicely textured finish and place on top of the pie, tucking in the edges around the sides.
Dab a little more butter over the surface and bake for 45 minutes until golden.  Serve hot or warm.
Source: River Cottage Veg
Servings/Yield: 4
Difficulty: Easy-Medium
Course: Main
Preparation: Ready in around an hour

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 5.00 out of 5)
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Pear, Parmesan and Rocket Risotto

May 31

Posted by admin in rice, the recipes, vegetarian | No Comments

“Picking this up in Vegetarian Living Magazine, I found it the perfect solution for the multitude of pears we get at this time of year”.

  • 2 tbsp olive oil
  • 25g unsalted butter
  • 1 onion, peeled and finely chopped
  • ½ celery stick, finely chopped
  • 350g risotto rice
  • 1.5 litres chicken or vegetable stock
  • 185ml white wine
  • 55g parmesan cheese, grated
  • 100g rocket
  • 2 ripe pears, unpeeled, cored and cut into small cubes
  • sea salt and freshly ground black pepper

Put the olive oil and butter into a thick-bottomed pan and place over a low heat. Once the butter has melted, add the onion and celery and cook them nice and slowly for around 15 minutes until soft but not coloured.

Now add your rice and fry over a moderate heat while you warm up your stock. When the rice starts looking translucent it means that the creamy starch is ready to be released, so add the wine in one go and keep stirring until it has been absorbed.

Turn down the heat a bit and add the hot stock one ladleful at a time, allowing most of it to be absorbed before you add the next one.

Cook until the rice is tender but still has some bite. Add a couple of pinches of salt and lots of pepper. Stir in the grated Parmesan cheese, then the rocket, and then, at the last minute, the pear. Serve immediately.

Source : Vegetarian Living Magazine, July 2011

Servings/Yield : 4 Servings

Difficulty : Easy

Course : Main

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Riso all’Arrabbiata

May 4

Posted by the editor in italian, rice, the recipes | No Comments

“Angry Rice. The famous Italian pasta dish with a rice spin”

  • 4 tbsp extra-virgin olive oil
  • 1 tsp dried red chilli flakes
  • 800 g tomato polpa or whole tomatoes, coarsely puréed
  • 3 garlic cloves, mashed to a paste
  • salt to taste
  • 3 tbsp flat-leaf parsley, coarsely chopped
  • 450 g arborio rice (use long grain if you don’t have Italian rice)
  • parmesan, freshly grated

In a medium sauté pan, combine the olive oil and red chilli flakes.  Cook over low heat for 2 to 3 minutes.  Add the tomatoes and garlic and season with salt to taste.  Cook over medium heat until the tomatoes thicken into a sauce.  Add the parsley during the last few minutes of cooking.

Meanwhile cook the rice in abundant salted boiling water until al dente.  Drain well.  Place in a shallow serving bowl and toss with the sauce.  Serve with grated parmesan on the side.

Source : Verdura by Viana La Place, Page 222

Servings/Yield : 4 servings

Difficulty : Easy

Cuisine : European : Mediterranean : Italian

Course : Main

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Pumpkin and Apple Risotto

Mar 24

Posted by the editor in italian, rice, the recipes, vegetarian | No Comments

“Pumpkin and other winter squash are very popular in italy and appear in many classic recipes.  If pumpkins are out of season, use butternut or onion squash – the flavours will be slightly different, but they both work well.”

  • 225 g butternut squash or pumpkin flesh
  • 1 cooking apple
  • 120 ml water
  • 25 g (2 tbsp) butter
  • 25 ml olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 275 g risotto rice (aborio)
  • 175 ml fruity white wine
  • 900ml – 1000ml simmering vegetable stock
  • 75 g parmesan, freshly grated
  • salt and freshly ground pepper

Cut the squash into small pieces.  Peel, core and roughly chop the apple.  Place in a pan and pour in the water.  Bring to the boil, then simmer for about 15-20 minutes until the squash is very tender.  Drain, return the squash mixture to the pan and add half the butter.  Mash the mixture roughly with a fork to break up any large pieces, but leave the mixture chunky.

Heat the oil and remaining butter in a pan and fry the onion and garlic until the onion is soft.  Tip in the rice.  Cook, stirring constantly, over medium heat for 2 minutes until it is coated and the grains are slightly translucent.

Add the wine and stir into the rice.  When all the liquid has been absorbed, begin to add the stock a ladleful at a time, making sure each addition has been absorbed before adding the next.  This should take around 20 minutes.

When roughly two ladlefuls of stock are left, add the squash and apple mixture together with another addition of stock.  Continue to cook, stirring well and adding the rest of the stock, until the risotto is very creamy.  Stir in the Parmesan cheese, adjust the seasoning and serve immediately.

Source : RICE by Christine Ingram

Servings/Yield : 3-4 servings

Rating : 4 out of 5 (Would use a sweeter apple next time)

Difficulty : Easy

Cuisine : European : Mediterranean : Italian

Course : Main

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 5.00 out of 5)
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Oven-baked red pepper risotto

Mar 17

Posted by the editor in rice, the recipes, vegetarian | 1 Comment

“An easy version of the Italian rice dish, with none of the stirring. The leftovers are great too”

  • 1 tbsp. Oil
  • 1 Onion, Chopped
  • 300 g Risotto Rice
  • 100 ml White Wine, Optional, Or Use More Stock
  • 400 g Polpa, Can Chopped Tomatoes
  • 200 g Roasted Peppers, Frozen
  • 500 ml Vegetable Stock
  • 1 handful Flat Leaf Parsley, Chopped
  • Parmesan, To Serve (Optional)

Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan, then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 min more. Pour in the wine, if using, stirring until absorbed, then pour in the tomatoes, peppers and 400ml of the stock. Cover and bake in the oven for 25 mins until the rice is tender and creamy.

Stir in the remaining stock and parsley, season and scatter with Parmesan, if you like.

Notes : Use up leftovers – Red risotto cakes with bacon

Chill risotto overnight, then shape handfuls into burger shapes. Dip into seasoned flour, then beaten egg, and finally breadcrumbs to coat. Fry in a little oil in a non-stick frying pan for 4 mins each side, then serve with crispy bacon and salad.

Source : Good Food : October 2008

Servings/Yield : 4 servings

Rating : 3 out of 5 Needs a kick of something that I haven’t figured out yet, go easy on the parsley as well.

Difficulty : Easy

Preparation Times : Prep: 5 Minutes Cook: 30 Minutes

Nutritional notes : Per Serving: 334 kcalories, protein 9g, carbohydrate 70g, fat 4 g, saturated fat 1g, fibre 0g, salt 1.36 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 3.00 out of 5)
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Oven-baked Thai chicken rice

Dec 14

Posted by the editor in chicken, curry, rice, thai, the recipes | No Comments

thaichickenbakedrice

“A fuss-free family meal that will you’ll want to make again and again, with a lovely coconut taste”

  • 1 tbsp. Vegetable oil
  • 1 Onion, Chopped
  • 400 g Mini Chicken Fillets
  • 4 tbsp. Thai Green Curry Paste
  • 250 g Basmati and Wild Rice Mix
  • 2 Red Peppers, Deseeded and Cut into Wedges
  • Finely Grated Zest and Juice of 1 Lime
  • 400 g Coconut Milk Reduced Fat
  • 1 handful Coriander Leaves, To Serve

Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.

Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.

Source : Good Food : May 2007

Servings/Yield : 4 servings

Difficulty : Easy

Cuisine : Asian : South East Asian : Thai

Course : Main

Preparation Times : Prep: 5 Minutes Cook: 30 Minutes

Nutritional notes : Per Serving: 510 kcalories, protein 32g, carbohydrate 59g, fat 18 g, saturated fat 10g, fibre 2g, salt 1.02 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
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Oven-baked risotto

Dec 10

Posted by the editor in pork, rice, the recipes | No Comments

risottobakedbbc

“Cook this simple storecupboard risotto in the oven while you get on with something else – the result is still wonderfully creamy”

Heat oven to 200C/fan 180C/gas 6. In a large deep pan, fry the bacon pieces for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.

Transfer the mixture to an ovenproof pan or casserole dish and add the cherry tomatoes and the hot stock (I used a Knorr Cube), then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.

Source : Good Food : September 2005 (Slightly changed in quantities and method)

Servings/Yield : 4 servings

Difficulty : Easy

Preparation Times : Prep: 5 Minutes 10 Minutes Cook: 25 Minutes

Nutritional notes : Per Serving: 517 kcalories, protein 22g, carbohydrate 63g, fat 20 g, saturated fat 10g, fibre 2g, salt 3.38 g (Nutritional notes will differ due to the reduction of the pancetta from 250g to 140g in this version)

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
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