Rice Bonanza – Part 2

The second instalment of Rice Bonanza sees three varieties of rice across four recipes. There’s a monstrous attempt at tabbouleh; a roasted butternut with fruity rice that picks up where pineapple rice left off, only it’s a little more ridiculous; a Chinese take on frittata; and the first RB dessert by way of creamy cardamom rice and caramelised pears.

Recipe 7 – ISAT (It Started as Tabbouleh)


I started with a recipe for tabbouleh that replaces the usual buckwheat with rice… I was short on some things, missing others, and decided a few friends should join the party. I ended up with something far from tabbouleh but very, very tasty. I call it ISAT Rice…

Ingredients (Serves 4)

• 1 cup brown rice
• 2 tablespoons olive oil
• 30mL red wine vinegar
• 1 garlic clove, squashed
• 2 cups flat leaf parsley, finely chopped
• ½ cup mint leaves, finely chopped
• ½ red onion, finely chopped
• 6 radishes, finely sliced
• 1 ½ teaspoons sumac
• ¼ cup sunflower seeds
• ¾ cup pomegranate seeds (or just a whole fruit’s worth, really)
• ¼ cup feta, crumbled

You could also add, or substitute in: pistachios, almonds, pine nuts, spring onions, dried apricots (reconstituted in boiling water) or coriander.


1. Cook rice until tender. Drain and rinse under cold water. Allow to cool.

2. Whisk together oil, vinegar and garlic clove. Combine rice with all remaining ingredients. Season, toss well, then pour over dressing. Toss again and serve.

Recipe 8 – Roasted butternut with fruit rice

RB 08 Pumpkin rice

When I made this recipe, I has slices of leftover roast pork that I diced and added instead on the bacon.

Ingredients (serves 4)

• 1 butternut pumpkin, halved lengthways, seeds separated
• ½ cup basmati rice, cooked and cooled
• 2 teaspoons olive oil
• 1 cup sage leaves
• 80 gr shortcut bacon, diced
• 1 red onion
• ¼ cup sultanas
• 2 garlic cloves, crushed
• 1 zucchini, diced
• 1 teaspoon lemon rind
• ¼ cup tasty cheese, grated
• ¼ cup feta, crumbled


1. Preheat oven to 180C. Cover pumpkin halves in tin foil and bake for 40 minutes. Remove foil, drizzle with a little olive oil and roast for a further 20 minutes. Remove from oven and allow to cool, before scooping flesh out and leaving 1 cm thickness. Chop removed pumpkin.

2. Heat oil in pan and cook bacon until slightly crispy. Set aside. Add sage to pan and cook for 10 minutes, stirring around, until crispy. Set aside separately.

3. Add onion to pan and cook for 5 minutes. Add sultanas, garlic and zucchini and cook for 2 minutes. Stir through lemon rind and remove from heat.

4. Combine mix in pan with pumpkin and bacon. Pile mixture into halved butternut shells, top with cheeses and return to oven for 20 minutes. Top with crispy sage.

Recipe 9 – Foo Yung Frittata (China)

RB 09 Foo Yung Fritatta

Ingredients (serves 4)

• 1/3 cup basmati rice
• 150 gr broccoli, florets and stem cut into small pieces
• 1 teaspoon olive oil
• 2 cloves garlic, finely chopped
• 120 gr mushrooms (of choice), sliced
• 1 cup mung bean sprouts
• 4 spring onions, finely chopped
• 6 eggs, whisked
• ¼ cup water
• 2 tablespoons oyster sauce
• 2 tablespoons sesame oil


1. Bring pot of water to boil and add rice. Boil for 8 minutes. Add broccoli during final 2 minutes. Drain and set aside.

2. Heat oil in pan over medium-high heat. Cook garlic for 1 minute. Add mushrooms and cook for 4 minutes.

3. Preheat oven to 180C. Combine garlic mushrooms with bean sprouts, spring onions, cooked rice and broccoli in a bowl. Pour over eggs, water, oyster sauce and sesame oil and stir to combine. Line baking dish with baking paper, pour in mixture and bake for 25 minutes.

Recipe 10 – Creamy cardamom rice with sticky pears

RB 10 Cardomom rice w pears

Ingredients (serves 4)

• 500 ml rice milk
• ½ cup Arborio rice
• 1/3 cup firmly packed brown sugar
• 1 teaspoon ground cardamom
• 1 cinnamon quill
• Pinch of grated nutmeg
• 1 tablespoon unsalted butter
• 2 pears, peeled, cored, chopped in wedges
• 2 tablespoons brown sugar, extra


1. Combine milk, rice, sugar and spices in a saucepan and bring to the boil. Reduce heat to very low, cover, cook for 45 minutes, or until thick and creamy.

2. Melt butter in frying pan over medium heat. Add pears and cook, tossing occasionally, for 5 minutes. Add extra sugar, toss to coat and continue cooking until pears have turned slightly golden.

3. Spoon creamy rice into bowls, top with pear wedges and drizzle pan liquid over the top.


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