Rice with Caramelised Onion

This is continued on from my Caramelised Onion recipe. I like to think that is saves on washing up! If you use my onion recipe you need around 2 heaped tablespoons of the onions in the pan you cooked them in, there is no need for more butter. Warm the onions in the pan, add the spices and continue with the recipe from there.

Inspired from Middle Eastern recipes this goes beautifully with most Middle Eastern dishes as it has a lovely subtle flavour.

Serves 6.

Ingredients

2 onions, peeled, halved and finely sliced

50g butter

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1 teaspoon salt

380g basmati rice

750mls water

small bunch of parsley, leaves removed and chopped.

Method.

Heat the butter in a heavy based pan with a well fitting lid over medium heat.

Add the onion and cook until soft and  golden brown.

Add the cinnamon, nutmeg and salt, stir well.

Once fragrant add the rice and stir to cover in butter, turn up to high.

Add the water, stir and cover.

Once boiling, turn the heat down to low, do not remove the lid.

Cook for 15mins, turn off the heat and leave to rest for 5 mins without removing the lid.

After 5 mins, stir rice gently, mix in the parsley and serve.

 

Smoked Salmon Kedgeree

Kedgeree used to be served as a breakfast dish in the country houses of England.

Traditionally, smoked haddock or cod would have been used, I use smoked salmon for speed and the fact that I often buy it when it’s “on special” to pop in the freezer for this quick dinner dish.

This reheats well the next day in the microwave so is great for work lunch boxes, it is gluten free and if you want to make it dairy free just omit the yogurt and milk and add a little more stock at the end to loosed it up.

Serve with lemon wedges and something green.

Serves 6.

Ingredients

2 onions, peeled and finely sliced

50-75g butter

2 tablespoons curry powder

2 cups Basmati rice, washed

3 cups vegetable stock

400g smoked salmon, cut into strips

6 eggs, hard boiled and quartered

lemon, juiced

3 tablespoons natural yogurt

3 tablespoons milk

small bunch parsley, leaves chopped

lemon wedges to serve

Method

Heat the butter in a large casserole or frying pan that has a lid.

Over a medium heat cook the onions until soft golden brown and beginning to caramelise.

Add the rice and cook for 1 minute.

Pour in the vegetable stock, bring up to the boil and cover.

Allow to simmer for 12mins.

Turn heat off and let the rice sit for 5 mins, do not take the lid off!

In a jug combine the yogurt, milk and lemon juice.

After the rice has sat for 5 mins add the smoked salmon and eggs, stir gently and pop the lid back on. Leave for 3 mins.

Now add the yogurt mixture and the parsley, stir to combine. Cover again.

After 2 mins you are ready to serve with lemon wedges.

 

 

Rice Pudding

Old fashioned maybe but well worth making.

Try to have this in the oven when you have a slow roast or something similar in, saves on power and you get two courses instead of one!

This serves four, consider doubling it for cold rice pudding the next day.

Gluten free, egg free and wheat free.

Ingredients

75g arborio rice

55g caster sugar

20g butter, chopped into small pieces

1.2l full cream milk

1 teaspoon vanilla extract

Method

Preheat the oven to 150 degrees Centigrade.

Grease an oven proof dish.

Pour in the rice, sugar, butter, milk and vanilla, stir well.

Pop in the oven uncovered.

Stir every half hour for 1 hour and then leave to its own devices for 30mins.

It is ready when the rice is really creamy and there is a light brown skin over the top.

Stir Fried Rice

 

Fast food is essential in my family some nights, add to this the fact I seem to always have leftovers this is a great way to cover both bases.

Although not authentic this has a lovely mild flavour that kids love.

Ingredients

450g cooked white rice

2 tablespoons sesame oil

100g roast pork/ham, cubed

200g frozen peas

2 eggs

3 spring onion, sliced

50g baby spinach

Method

Take the peas out of the freezer to allow time to defrost.

Beat the eggs with 1 tablespoon of sesame oil, set aside.

Heat 1 tablespoon of sesame oil in a wok or frying pan over high heat until the oil is smoking.

Add the rice and stir fry for 3-5mins, keep it moving in the pan to avoid sticking.

Add meat and peas, stir fry for 2mins.

Add the egg mixture, stir fry for 2mins.

Add spinach and spring onion, stir fry for 1min and serve.