Home-Brew Recipes

Posts Tagged ‘cereal grain’

This rice has medium length polished grains. The grains can absorba great deal of liquid while still remaining their shape. There are several types of risotto rice, including the popular Arborio and carnaroli. When cooking risotto rice, it is imperative to stir it regularly.

Liquid or stock should be added periodically throughout cooking to prevent the rice sticking to the pan and burning, and spoiling the overall taste. The great value grain can be served as an accomplishment or form the base of sweet and savory dishes. Though rice is rich in nutrients it is good to eat on a daily basis.

This easy-to-make baked pasta dish is delicious made with cooked turkey left over from a roast dinner and broccoli florets in a creamy cheese sauce.

Ingredients:

1 – chopped onion, 2 – finely chopped garlic cloves, 450g – cooked turkey meat, 225g – mascarpone, 30ml – chopped fresh tarragon, 300g – broccoli which are broken into florets, 50g – butter, 600ml – milk, 75g – freshly grated grano padano cheese, 30ml – olive oil, salt and ground black pepper to taste, 30 ml – plain flour and 115g – no pre-cook lasagna Verdi.

Preparation Method:

1. Preheat the oven to 180^o C/Gas 4. Heat the oil in a pan and cook the onion and garlic until softened but not colored. Remove from the heat and stir in the diced turkey, mascarpone and tarragon and season with salt and pepper to taste.
2. Blanch the broccoli for 1 minute, then drain and rinse under cold water. Drain well and set aside.
3.  To make the sauce, melt the butter in a pan, stir in the flour and cook for 1 minute, still stirring. Then immediately take away from the heat and continue to stir in the milk.
4. Again return to the heat and bring the sauce to the boil, stirring constantly. Simmer for 1 minute then add 50g of the grano padano and seasoning to taste.
5. Spoon a layer of the turkey mixture into a large, shallow ovenproof dish. Add a layer of broccoli and cover with sheets of lasagna. Coat with cheese sauce.
6. Repeat these layers, finishing with a layer of sauce on top. Sprinkle with the remaining cheese and bake for 35 minutes.

With their tangy flavor, orange segments are the perfect partner for tender chicken in this tasty and wholesome rice salad.

Ingredients:

3 – large seedless oranges, 450g – cooked chicken, 75g – almonds or cashew nuts which are toasted, mixed salad leaves to serve, 175g – long grain rice, 175ml – home-made vinaigrette, 10ml – strong Dijon mustard, 2.5ml – caster sugar and salt and ground black pepper to taste.

Preparation Method:

1. Pare one of the oranges thinly, removing only the rind, not the white pith. Put the pieces of rind in a pan and add the rice.
2. Pour in 475ml water and bring to the boil. Cover and cook over a very low heat for about 15 minutes or until the rice is tender and all the water has been absorbed.
3. Meanwhile, peel the oranges, removing all the white pith. Working over a plate to catch the juices, separate them into segments. Tip the juices into a small bowl and add the vinaigrette with the mustard and sugar, whisking to continue.
4. When the rice is cooked, remove it from the heat and discard the pieces of orange rind. Spoon into a bowl, let it cool slightly then add half of the dressing. Toss well, and then set aside to cool.
5. Add the chicken, chives, toasted nuts and orange segments to the cooled rice. Pour over the remaining dressing and toss gently to combine. Serve on a bed of mixed salad leaves.

Originally from Spain, these pretty little tarlets are filled with strips of roasted sweet peppers and deliciously creamy, cheesy custard. They make the perfect snack to serve with drinks.

Ingredients:

1 – red pepper, 1 – yellow pepper, 75g – diced and chilled butter, 30ml – cold water, 60ml – double cream, 1 – egg, 15ml – freshly grated grano padana cheese, 175g – plain flour and salt and black pepper to taste.

Preparation Method:

1. Preheat the oven to 400^o F and heat the grill. Place the peppers on a baking sheet and grill for 10 minutes, turning occasionally, until blackened. Cover with a dish towel and leave for 5 minutes. Peel away the skin, then discard the seeds and cut the flesh into very thin strips.
2. Sift the flour and a pinch of salt into the bowl. Add the butter and rub it in until the mixture resembles fine breadcrumbs. Stir in enough of the water to make a firm, not sticky, dough.
3. Roll the dough out on a floured surface and line 12 individual moulds or a 12-hole tartlet tin. Prick the bases and fill the pasty cases with crumpled foil. Bake for 10 minutes. Remove the foil from the pastry cases and divide the pepper strips among the pastry cases.
4. Whisk the cream and egg in a bowl. Season and pour over the peppers. Sprinkle with grano padano and bake for 20 minutes. Cool for 2 minutes to a wire rack. Serve warm or cold.

A mixture of fresh mushrooms combines well with rice and garlic chives to make a tasty accompaniment to vegetarian dishes, fish or chicken.

Ingredients:

1 – finely chopped small onion, 2 – seeded and roughly chopped green chilies, 25g – roughly chopped garlic chives, 15g – fresh coriander sprigs, 250g – wiped clean and  thickly sliced mushrooms, 50g – olive oil until golden brown, 350g – long grain rice, 60ml – groundnut oil, 600ml – vegetable or mushroom stock, salt and ground black pepper to taste.

Preparation Method:

1. Wash and drain the rice in a sieve. Heat half the oil in a pan and cook the onion and chilies over a gentle heat, stirring occasionally for 10 minutes until soft.
2. Set half the garlic chives aside. Cut the stalks off the coriander and set the leaves aside. Puree the remaining chives and the coriander stalks with the stock in a food processor or blender.
3. Add the rice to the onions and fry gently for 4 minutes. Pour in the stock mixture, then season to taste. Bring to the boil, then stir and reduce the heat to very low. Cover and cook for 15 minutes, or until the rice has absorbed all the liquid.
4. Remove from the heat and lay a clean dish towel over the pan, under the lid, and press on the lid to wedge it firmly in place. Leave to stand for a further 1o minutes.
5. Meanwhile, heat the remaining oil and cook the mushrooms for 5 minutes, then add the remaining garlic chives and cook for another 12 minutes. Stir the mushroom mixture and coriander leaves into the rice. Adjust the seasoning to taste, then transfer to a warmed serving dish. Serve immediately , scattered with the fried cashew nuts.

This long-simmered Ethiopian stew contains hard-boiled eggs, which soak up the flavor of the aromatic spices. Nourishing and warming, it makes an unusual family meal, perfect for the dark winter months. Serve with boiled rice or flatbreads, and thinly sliced red onion rings.

Ingredients:

2 – chopped large onions, 3 – chopped garlic cloves, 2.5cm – peeled and finely chopped fresh root ginger, 1.3kg – chicken, 4 – hard-boiled eggs, cayenne pepper or hot paprika, roughly chopped fresh coriander and onion rings, flatbread or rice to serve, 50ml – vegetable oil, 250ml – passata, seeds from 5 cardamom pods, 2.5ml – ground turmeric, large pinch of ground cinnamon, large pinch of ground cloves, large pinch of grated nutmeg, salt and ground black pepper to taste.

Preparation Method:

1. Preheat the oven to 180^o C. Heat the oil in a large, heavy pan and add the onions and cook for 10 minutes until softened. Add the garlic and ginger and cook for 1-2 minutes.
2. Add the stock and the passata or chopped tomatoes to the pan. Bring to the boil and cook, stirring frequently, for about 10 minutes, until it has thickened, then season to taste.
3. Transfer the mixture to a ceramic cooking pot and stir in the cardamom pods, turmeric, cinnamon, cloves and nutmeg.
4. Add the chicken in a single layer, pushing the pieces down into the sauce so they are completely coated. Cover the dish with the lid, place in the oven and cook for 1 hour.
5. Remove the shells from the eggs, then prick them a few times with a fork or very fine skewer. Add to the sauce and cook for 30 minutes, or until the chicken is cooked through and tender. Season to taste with cayenne pepper or paprika.
6. Garnish with coriander and onion rings and serve with flatbread or rice.

Like miniature tortillas, these flavorsome little rice pancakes are delicious served hot, either plain or with tomato sauce for dipping. They also make an excellent scoop for any soft vegetable mixture or dip, such as hummus, guacamole, baba ganoush, tahini or mustard dip.

Ingredients:

1 – grated potato, 4 – spring onions thinly sliced, 1 – finely chopped garlic clove, 15ml – chopped fresh parsley, 3 – large eggs which is beaten, 30ml – olive oil, 115g – cooked long grain white rice, 2.5ml – paprika and salt and ground black pepper.

Preparation Method:

1. Heat half the olive in a large frying pan and stir-fry the rice, with the potato, spring onions and garlic, over a high heat for 3 minutes, until golden brown.
2. Tip the rice and vegetable mixture into a bowl and stir in the parsley and eggs, with the paprika and salt and pepper to taste. Mix well to combine thoroughly.
3. Heat the remaining oil in the frying pan and drop in large spoonfuls of the rice mixture, leaving room for spreading. Cook the tortitas on kitchen paper and keep hot while cooking the remaining mixture. Serve hot.