Rice Bonanza – Part 7

More rice recipes are on the table in Part 7 of Rice Bonanza. This time around, a coconut risotto that’s as creamy as they come, a ricey take on meatloaf that still packs the bacon, a coconut rice that’s an Asian staple and a mixed-grain vege-stash that’s packed full of… everything.

Recipe 27 – Prawn and coconut milk risotto

rb-28-coco-chick-pea-ris

Ingredients (Serves 4)

  • 2 tablespoon coconut oil
  • 2 garlic cloves, crushed
  • 2 eschalots, chopped
  • 400 gr green prawns, peeled and roughly chopped
  • ¾ cup dry white wine
  • 1 onion, chopped
  • 1 cup arborio rice
  • 4 cups chicken stock
  • 1 cup coconut milk
  • Coriander leaves, to serve
Coriander pesto
  • 1 clove garlic
  • ¼ cup toasted macadamias
  • ¼ cup parmesan, broken into small pieces
  • 1 cup coriander leaves
  • ¼ cup macadamia oil

Method

  1. To make the pesto, place garlic, macadamias and parmesan into a blender and pulse into a crumb. Add coriander leaves and pulse to combine. Slowly add the oil, a bit at a time, blending until thick and well combined. Set aside.
  2. Heat 1 tablespoon coconut oil in a deep saucepan over a medium heat. Add garlic and eschalots and cook for 5 minutes. Add prawns and ¼ cup wine to the saucepan and cook for 3 minutes, tossing a couple of times to flip prawns. Transfer to a bowl and set aside.
  3. Heat remaining oil in saucepan. Add onion and cook for 5 minutes. Add rice and toss for 30 seconds until well coated in oil. Add the remaining wine and cook to absorb. When almost absorbed, add 1 cup of stock. Repeat with remaining stock as the rice absorbs, until the rice is creamy and almost tender. Add the coconut milk and cook for 1 minute. Return prawn mix and stir to combine and heat through.
  4. Serve risotto in bowls and top with coriander pesto and leaves.

Recipe 28 – Rice loaf

rb-29-rice-loaf

Ingredients

  • 1 ½ cup brown rice
  • 400 gr baby spinach leaves, chopped
  • 6 slices shortcut bacon, diced
  • 4 eggs, beaten
  • ½ cup milk
  • ¾ cup cheddar, grated
  • 2 tablespoons oil
  • 1 teaspoon soy sauce
  • ½ teaspoon thyme, chopped
  • ½ teaspoon oregano, chopped
  • ½ teaspoon rosemary, chopped
  • ½ teaspoon salt
  • Brown onion, finely chopped
  • ½ cup breadcrumbs

Method

  1. Rinse rice until water runs clear. Cook rice as per packet instructions. Set aside.
  2. Fry bacon pieces in hot fry pan until browned.
  3. Blanch the spinach leaves in boiling water for 1 minute. Allow to cool and press out any excess liquid.
  4. Combine all ingredients except breadcrumbs.
  5. Grease and line a 20 cm x 10 cm (or approx.) loaf tin. Preheat oven to 180C. Pour mixture into tin and top with breadcrumbs. Bake for 50 minutes. Remove from oven and rest for 5 minutes before turning out of tin and slicing.

Recipe 29 – Fish with coconut rice

rb-27-coconut-rice

Ingredients (Serves 2)

  • ¾ cup jasmine rice
  • ½ cup coconut milk
  • 3 kaffir lime leaves
  • ½ cup coriander leaves, plus extra to serve
  • Grated zest of 1 lime, plus lime wedges to serve
  • 2 garlic cloves, crushed
  • 1 long red chilli, seeded and thinly sliced
  • 1/3 cup shredded coconut, toasted
  • 2 tablespoons coconut oil
  • 2 fillets barramundi
  • Plain flour, to dust
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce

Method

  1. Place the rice, coconut milk, 2 kaffir lime leaves and ½ cup cold water in a saucepan and bring to the boil over high heat. Reduce heat to low and cook, covered, for 10-15 minutes until the liquid is absorbed and rice is tender. Remove from heat, fluff with a fork and set aside.
  2. Finely shred the remaining kaffir lime leaf and put in a bowl. Add the coriander, lime zest, garlic chilli and coconut, and toss to combine.
  3. Heat the coconut oil in a frying pan over medium-high heat. Dust fish with flour, shaking off excess, then fry for 3 minutes each side, or until cooked through. Drizzle over fish and soy sauces.
  4. Divide rice onto plates, discarding lime leaves. Top with fish and scatter coriander/coconut mixture over the top. Serve with extra coriander leaves and lime wedges.

Recipe 30 – Mixed grain vege-stash

rb-30-mixed-grain

This is my go-to for using mixed grain rice, a rice combo incorporating grains, split peas and black beans, which is available in Asian grocers. Often you won’t find cooking instructions, so it may be trial and error to get it right. Soaking overnight helps, but 15 minutes in equal parts water to rice mix (adding a little as you go until tender) should do the trick. Alternatively, use the boiling option in the recipe below and drain things off when done.

Ingredients (Serves 4)

  • 2 tablespoons oil
  • ¼ kent pumpkin, diced into 2 cm pieces
  • 2 large carrots, cut into 3 cm pieces
  • 1 cup mixed grain rice
  • ¼ cup mixed pepitas and sunflower kernels
  • 1 long red chilli, sliced
  • Handful of basil leaves, roughly chopped
  • Lemon, for dressing

Method

  1. Preheat oven to 180C. Coat pumpkin and carrot pieces in oil and place on a tray. Season. Roast for 40 minutes, or until soft and browning. Remove from oven and set aside.
  2. Place mixed grain rice in saucepan of water. Bring to the boil, then reduce to simmer and cover to cook for 15 minutes, or until tender. Drain, then return saucepan to low heat. Stir through pumpkin, carrots, pepitas, sunflower kernels, chilli and basil. Dress with lemon juice and season.
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