Tag: rice

Chicken pilau

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Mild in chilli but mighty in flavour, this one-pot chicken and rice dish is a brilliant autumn evening meal. Looks much lengthier and complicated than it actually is! Feeds 2 generously

  • 160g basmati rice
  • 1 tbsp vegetable oil
  • 1 cinnamon stick
  • 2 tsp cumin seeds
  • 2 black cardamom pods
  • 4 cloves
  • 4 black peppercorns
  • 1 onion, halved and thinly sliced
  • 3 cloves garlic, minced
  • 3 cm piece of ginger, minced
  • 3 green birdseye chillis
  • 1 bay leaf
  • ½ tsp turmeric
  • 2 tsp garam masala
  • ½ tsp salt
  • 400g chicken thigh, diced into small pieces [or paneer or chickpeas instead if you like]
  • 1 tbsp butter
  • 1 tbsp crispy fried onions
  • Juice of ½ a lemon
  • 250ml boiling water
  • Handful flaked almonds, toasted
  • Handful fresh coriander, chopped
  • Yoghurt, mango chutney, green chutney
  1. Rinse the basmati rice thoroughly under cold water, soak it in water for 10 mins, then drain well
  2. Put the tip of a sharp knife through each of the chillis without fully splitting them lengthways
  3. Heat the veg oil in a deep, lidded frying pan over medium heat
  4. Put the cinnamon stick, cumin seeds, black cardamom pods, cloves and peppercorns into the pan
  5. Fry and stir about for a minute until aromatic
  6. Tip in the onions, then stir well and cook for 8-10 mins until completely soft and golden brown
  7. Add the bay leaf, ginger, garlic and chillis. Stir together and cook for a couple of mins
  8. Then add the turmeric, garam masala and salt to the pan and stir to combine
  9. Add the diced chicken, butter, wet rice, crispy onions and lemon juice, and stir well to coat everything in the spices
  10. Pour in 250ml boiling water, stir into the rice and turn the heat up to bring back to the boil
  11. Put on the lid, reduce the heat to low and cook for 5 mins
  12. Then lift the lid, cover the pot with a tea towel, place the lid tightly back on top (flipping the tea towel edges onto the top of the lid so you don’t set fire to them) and cook for a further 10 mins
  13. Turn off the heat and leave to steam for another 5 mins without lifting the lid, then open up and fluff well
  14. Serve sprinkled with fresh coriander and flaked almonds – with plain yoghurt, mango chutney and green chutney on the side or just dolloped in an artistic manner on top

Pork, squash and crispy rice salad

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The very thing for when you’re feeling autumnal and cosy, but not like eating stew. This is fragrant, herby, crunchy and soft – and comfortingly easy to eat with a spoon

  • 160g basmati rice
  • ½ butternut squash, deseeded and cut into.chunky pieces
  • Veg oil
  • Salt
  • 300g pork mince (10% fat)
  • 2 banana shallots, peeled and cut into thin rings
  • 1 red chilli, minced
  • 2 cloves of garlic, minced
  • 1 stick lemongrass, trimmed and minced
  • Handful mint leaves, roughly chopped
  • Handful coriander leaves, roughly chopped
  • 1 red chilli, minced
  • 1 tbsp sesame oil
  • 1 tbsp fish sauce
  • Juice of 1 lime
  • 1 tsp soft light brown sugar
  1. Cook the rice (however you like – or 320ml boiling water, add a pinch of salt and the rice, stick the lid on and simmer for 10 mins, then leave to stand with the lid on for a further 5 mins) and then leave to one side to cool
  2. In the meantime, heat oven to 190C fan (210C). Toss the squash with 1 tbsp veg oil and a pinch of salt, then tumble onto a baking tray in a single layer. Bake for 40 mins until tender and lightly browned around the edges. Remove to a large bowl
  3. Make the dressing by combining the red chilli, sesame oil, fish sauce, lime juice and sugar. Mix and check seasoning.
  4. Add 2 tbsp veg oil to a large frying pan over medium heat. Put the cooked rice into the pan, and press down with a spatula. Fry for 5-7 mins, until golden and crispy, then flip over. Fry for the same time on the other side, breaking it up into chunks with your spatula as it cooks. Tip it into the bowl with the squash
  5. Put the pork mince in a bowl with the garlic, chilli, lemongrass, shallots and ½ tsp salt. Mix well to combine
  6. Heat the same frying pan again on high with 1 tbsp veg oil then add the pork mince, pressed down in a sort of thick pork pancake. Fry for about 5 mins, until it is golden and then flip pieces over, breaking it up into chunks with a spatula as it browns.
  7. Once cooked through, add the pork to the squash and rice, plus the coriander and mint. Pour over the dressing and toss through. Serve immediately

Sweet potato and chimichurri steak rice bowl

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Another week-night supper construction job – it can be done in 30 mins start to finish, so excellent if you’re hungry! Feeds 2

  • 1 large sweet potato, cut into 2cm cubes
  • Fajita seasoning (paprika, smoked paprika, oregano, cumin, coriander, cinnamon, garlic powder, onion powder)
  • 6 padron peppers
  • 2 tbsp + 1 tsp veg oil
  • 120g white rice
  • 400g rump steak (around 2-3cm thick)
  • Ground black pepper
  • 14 cherry tomatoes, cut into quarters
  • Chimichurri
  1. Toss the sweet potato pieces with 2 tbsp veg oil, 1 tbsp fajaita seasoning and a pinch of salt, and tip out onto an oven tray
  2. Bake at 180C fan for 20 mins until soft and brown around the edges (alternatively for 15 min in the air fryer). Halfway through add the whole padron peppers and turn everything over
  3. Meanwhile, cook the rice (twice the salted boiling water to rice, put on a tight-fitting lid and simmer for 10 mins, then leave untouched with the lid on/heat off for another 5 mins)
  4. Oil the steak with 1 tsp oil, season with salt and pepper on both sides
  5. Get a heavy frying pan scorching hot and then sear on a high heat for 2-3 mins per side for medium doneness
  6. Remove to a plate to rest until everything else is cooked
  7. Construct your bowl – rice, sweet potato, peppers, cherry tomatoes. Slice the steak and add it, then drizzle the whole thing with chimichurri and eat up!

Black rice salad

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This substantial salad is just The Absolute Best. Feeds 4

  • 300g black rice
  • 200g long stem broccoli, cut into thirds
  • 150g sugar snap peas
  • ¼ red cabbage, shredded
  • 150g radishes, trimmed and sliced
  • 150g edamame beans
  • 100g pumpkin seeds, toasted
  • 1 avocado, stone removed and cut into wedges at the last minute
  • 60g cashews
  • 100ml cold water
  • 1 cm ginger, peeled and roughly chopped
  • 2 tbsp white miso
  • 2 tbsp extra virgin rapeseed oil
  • 2 tbsp sherry vinegar
  • 1 tbsp maple syrup
  • ½ tsp salt
  1. Boil a pot of salted water, add the rice and simmer for 30 mins
  2. In the meantime, steam the broccoli and sugar snaps. Rinse under cold water when cooked.
  3. Mix the salad ingredients (everything from broccoli to pumpkin seeds) in a large bowl
  4. Make the dressing with a hand blender by whizzing together the cashews, water, ginger. miso, rapeseed oil, sheery vinegar, maple syrup and salt until smooth
  5. When the rice is done, drain and then rinse with cold water to cool
  6. Mix into the salad ingredients, add the avocado and dress just before serving

Serve with grilled halloumi, drizzled with hot honey

Jollof rice

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I overheard a man and woman talking as they walked down Tottenham Court Road the other day, and the man said “my mum’s love language is jollof rice”. And I feel as though that is such an incredible endorsement of that woman and her cooking. This version is like a savoury expression of love. Complex, but worth it. Feeds 4

  • 250g basmati rice 

For the broth

  • 1 l water
  • 2 chicken stock cubes
  • 1 tsp white peppercorns
  • 2 heaped tsp medium curry powder
  • 1 tsp dried thyme
  • 2″ piece fresh ginger, thickly sliced
  • 2 bay leaves
  • 1 tbsp fish sauce

For the ata (base sauce)

  • 2 red peppers, roughly chopped
  • 3 tbsp veg oil
  • 1 onion, peeled and finely diced
  • 6 garlic cloves, minced
  • 3 tbsp tomato puree
  • 1 tsp smoked paprika
  • 1-2 tbsp hot sauce
  1. Put the broth ingredients in a heavy-based saucepan and bring to a boil
  2. Then turn down the heat and cook for 30 mins with the lid off
  3. Meanwhile, puree the diced peppers with a hand blender or a mini processor until smooth, then scrape into a frying pan 
  4. Dry fry over medium heat, stirring regularly, for around 15-20 mins until reduced to a thick, deep red paste
  5. Scoop the paste out into a bowl and rinse the pan, then return it to a medium heat with the oil, and add the onion
  6. Sauté for 8-10 mins until the onions start to caramelise
  7. Add the garlic, tomato puree and smoked paprika, stir and fry for a couple of mins then add the red pepper paste and the hot sauce
  8. Combine gently and cook for a further 5-10 mins, stirring occasionally, then take off the heat.
  9. Fish the peppercorns, ginger and bay leaves out of the stock and bring it back to the boil
  10. Stir in the ata and simmer for 5 mins
  11. Then tip the rice into the saucepan, stir well, bring to the boil, then cover and leave to cook for 10 mins
  12. Turn off the heat and leave the pan covered without touching it for a further 5 mins

Serve with grilled chicken and cabbage slaw. The rice is the star of the show here!

Kimchi fried rice

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How has it taken me this long to discover kimchi fried rice? It’s SO GOOD. Just make it and pop a fried egg on top. You will not be sorry. Feeds 2

  • 250g cooked rice (either cook it yourself and cool it or use a cooked rice pouch)
  • 100g kimchi, cut into small pieces if it needs it
  • 2 tbsp butter
  • 1 onion, finely sliced
  • 2 cloves garlic, minced
  • 1″ piece ginger, minced
  • 1 tbsp gochujang
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp veg oil
  • 2 eggs
  • 1 spring onion, finely chopped
  • Sesame seeds
  1. Melt the butter in a wok or large frying pan on a medium-low heat
  2. Add the onion, garlic and ginger and fry gently for 5 mins until soft
  3. Add the kimchi and a little of its juice, the gochujang and the rice
  4. Toss everything together until the rice is coated (without being over-enthusiastic and ending up with mush)
  5. Add the soy sauce and sesame oil and stir in
  6. In a separate pan, heat a little veg oil and fry the eggs
  7. Serve the rice, topped with your perfectly fried egg and strewn with spring onion and sesame seeds

Arroz verde

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aka Mexican green rice. A more interesting, flavourful and vivid green accompaniment to a grilled steak with chipotle butter, a Mexican sweet potato bowl or burritos made with chicken pibil. Feeds 4

  • 250g long grain rice
  • 120g spinach
  • A small bunch of coriander
  • 2 fat garlic cloves, peeled
  • 1 large onion, peeled and roughly chopped
  • 500ml chicken stock 
  • 2 tbsp olive oil
  • Pinch of salt
  1. Soak the rice in cold water for 10 mins
  2. With a hand blender or mini food processor, whizz up the spinach, coriander, onion and garlic with 100ml of stock to loosen it into a vivid green puree
  3. Heat a large, deep frying pan (with a lid) over medium heat and add the oil
  4. Add the greens and fry, stirring constantly, for a minute or two
  5. Drain the rice and add to the pan, stirring well
  6. Now add the other 400ml of stock, season (depending on how salty your stock is) and bring to the boil
  7. Stick the lid on, turn the heat down and simmer for 10 mins
  8. Turn off the heat and leave the pan covered for a further 5 mins
  9. Then open it up, smell the delicious green waft that comes from the pan, and fluff it up with a fork before serving

Halloumi and tomato rice bowl

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Simple supper, a lovely pile of fragrant deliciousness. Eat it with a spoon, sitting somewhere cosy. Feeds 2.

  • 1 block halloumi, cut into 8 slices
  • Fragrant pilaf
  • Turkish dip
  • 150g green beans, cut into 1 inch pieces
  • Handful flaked almonds, toasted in a dry pan
  • 2 tbsp Greek yoghurt
  • Pinch of cumin
  • Couple of lemon wedges
  • A couple of tbsp of finely chopped fresh herbs (a combination of parsley, mint, dill or coriander)
  1. Cook the pilaf and pile it into bowls
  2. Boil salted water and cook the beans for 6-7 mins or so until tender but not soggy
  3. Drain and mix with the yoghurt, cumin, a small squeeze of lemon and a pinch of salt
  4. Fry the slices of halloumi in a dry non-stick frying pan until golden on both sides
  5. Arrange the halloumi, green beans and Turkish dip on top of the rice in a semi-artistic fashion
  6. Scatter with toasted almonds and herbs, and a squeeze of lemon on top

One pot pork adobo and rice

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Deeply savoury, incredibly soothing and mind-bogglingly easy to make. All you need is 10 mins at the beginning and then a couple of hours of doing nothing. Adapted from the Filipino-style pork recipe in Rukmini Iyer’s brilliant book The Roasting Tin. Feeds 2 hungry people.

  • 500g pork shoulder steaks
  • 3 tbsp veg oil
  • 6 cloves garlic, peeled and squashed firmly with the flat of a sharp knife
  • 10 black peppercorns
  • 2 bay leaves
  • 300ml chicken stock (or 300ml water + ½ a chicken stock cube)
  • 1 tbsp soy sauce
  • 2 tbsp black vinegar
  • 130g basmati rice
  1. Pre-heat oven to 130C fan (150C)
  2. Heat the oil in a heavy-bottomed lidded pan over a high heat
  3. Brown the pork on both sides and remove from the pan
  4. Add the squashed garlic cloves, bay leaves and peppercorns
  5. Sizzle until the garlic is golden and add the stock, soy sauce and vinegar
  6. Scrape the delicious brown off the bottom of the pan as you bring the mixture to the boil
  7. Add the pork back in, pop on the lid and put into the oven for 1½ hours
  8. Take the pot out of the oven, add the rice and stir in
  9. Put the lid back on and return to the oven for a further 45 mins
  10. Remove from the oven, fish out the peppercorns and leaves and break the pork into generous chunks. Check seasoning and add a pinch of salt if needed

Serve with something zingy for contrast, like smacked cucumber salad or spicy slaw. Yum!

Teriyaki aubergine rice bowl

~ Sophie ~ 1 Comment

The perfect weeknight dinner. Simple and utterly delicious, full of contrasting flavours and textures. Feeds 2.

  • 1 aubergine, cut into small chunks
  • 2 tbsp veg oil
  • 2 tbsp honey
  • 4 tbsp soy sauce/tamari
  • 4 tbsp mirin
  • 2 tbsp shaoxing rice wine
  • 3 cm ginger, sliced thickly
  • 2 cloves garlic, smacked with the back of a knife to squash them without disintegrating
  • 1 level tsp cornflour, mixed with 1 tsp water
  • ½ cucumber
  • 1 spring onion, finely sliced
  • 2 tsp rice vinegar
  • Large pinch salt
  • 1 tbsp sesame seeds, toasted in a dry pan
  • Small handful fresh coriander, chopped
  • Small handful fresh mint, chopped
  • 150g cooked edamame beans
  • 400g pre-cooked sticky rice (I really like this one)

Make it a bigger feast with the addition of spicy slaw in each bowl instead of the fresh herbs.

  1. Heat the oil in a wok over a medium hear and stir fry the aubergine for 7 mins or so until caramelised and soft
  2. Set the aubergine to one side
  3. Make the teriyaki sauce in the wok. Add the honey, soy sauce, mirin, shaoxing, garlic and ginger and heat to a bubble.
  4. Cook for 2 mins then remove the garlic and ginger
  5. Drizzle over the cornflour and whisk in until glossy and thickened
  6. Stir in the aubergine and turn the heat off
  7. Cut the cucumber in half lengthwise and scrape out the seedy core
  8. Slice into ½ cm pieces, sprinkle over the rice vinegar and salt, and mix through the spring onion
  9. Now you’re ready to construct!
  10. Heat the aubergine to a bubble
  11. Heat the sticky rice and spoon into bowls
  12. Top with the aubergine, cucumber salad, edamame, fresh herbs and toasted sesame seeds. As artistic as you like – very much depends how hungry you’re feeling!