Rice Bonanza – Part 9

Ricey ricey ricey! Here are four more additions to the rice swag of the year. This edition includes a versatile risotto bake, colourful dirty rice, a staple side of mustard rice and some delicious lamb and long grain stuffed capsicums.

Recipe 35 – Risotto bake


This recipe is very flexible – any amount of cheese works, any veges work, cream can be replaced with milk… Tailor to your tastes!


Risotto portion
  • 1 ½ cups hot chicken stock
  • Pinch of saffron
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ¾ cup Arborio rice
  • ½ cup dry white wine


  1. Add saffron to stock and set aside for 15 minutes.
  2. Heat oil in saucepan over medium heat and cook onions for 5 minutes. Add garlic and cook for 1 minute. Add rice and stir for 1 minute. Add wine and stir regularly, until absorbed.
  3. Add stock ½ – 1 cup at a time, stirring regularly, until each portion is absorbed. Repeat until rice is al dente. Cover and set aside to cool.
Risotto cake
  • 1 x risotto portion
  • 2 garlic cloves, crushed
  • 3 eggs, lightly beaten
  • 1/3 cup light thickened cream
  • 2 tablespoons chopped oregano
  • 2 tablespoons chopped flat-leaf parsley leaves
  • ½ cup finely grated parmesan cheese
  • ½ cup ricotta, crumbled
  • 2 cups roasted vegetables (I used sweet spud, carrots and tomatoes)


  1. Preheat oven to 180C. Line a 20 cm x 20 cm baking dish with baking paper.
  2. Place rice in a large bowl. Using hands, break up lumps. Add garlic, eggs, cream, basil, parsley, parmesan, ricotta and vegetables. Mix to combine. Spread mixture into prepared pan. Bake for 40 minutes or until set.


Recipe 36 – Lamb and snake bean rogan josh w mustard seed rice


Ingredients (Serves 4)

  • 1 tablespoon peanut oil
  • 500 gr lamb leg, cut into 3cm pieces
  • 1 brown onion, cut into wedges
  • 2 garlic cloves, crushed
  • 1 tablespoon finely grated ginger
  • ½ cup rogan josh curry paste
  • 400 gr can diced tomatoes
  • ¼ cup Greek-style yoghurt
  • 1 bunch snake beans, cut into 6cm lengths
  • Coriander leaves, to serve
Mustard seed brown rice
  • 1 tablespoon ghee
  • 1 brown onion, finely chopped
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon cumin seeds
  • 12 curry leaves
  • 1 cups brown rice
  • 2 cups water


  1. Heat oil in a large heavy based saucepan over medium-high heat. Cook lamb in batches, turning, for 5 minutes or until brown all over. Transfer to a bowl and set aside.
  2. Add onion to the pan and cook, stirring, for 10 minutes or until onion is golden. Add garlic and ginger and cook, stirring, for 1 minute. Return the lamb with the curry paste. Cook for 1 minute. Add the tomatoes and water. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 2 hour or until lamb is very tender.
  3. Remove ½ cup of cooking liquid and place in a bowl. Add yoghurt to reserved liquid and stir to combine. Return yoghurt mixture to the lamb and stir to combine. Add the snake beans and cook for a further 10 minutes or until beans are tender and sauce thickens slightly. Taste and season with salt and pepper.
  4. To make the mustard seed rice, heat the ghee in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes. Add the mustard seeds, cumin and curry leaves and cook for 1 minute or until fragrant. Add the rice and water. Bring to the boil then reduce heat to low and cook, covered, for 35 minutes or until rice is tender and liquid absorbed. Remove from heat and set aside, covered, for 10 minutes to rest.
  5. Divide rice among serving bowls. Top with lamb curry and sprinkle with coriander leaves.


Recipe 37 – Salmon and dirty rice


Ingredients (Serves 4)

  • 1 tablespoon sweet paprika
  • 2 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • ½ teaspoon ground fennel
  • ½ teaspoon ground white pepper
  • 4 salmon fillets
  • 1 tablespoon olive oil
  • Lime wedges, to serve
Dirty rice
  • 1 corn cob, husks and silks removed
  • 1 tablespoon olive oil
  • 1 white onion, finely chopped
  • 1 green capsicum, seeded, finely chopped
  • 1 celery stick, finely chopped
  • 1 ½ cups long grain rice
  • 1 teaspoon smoked paprika
  • 2 ¼ cups water
  • 2 green onions, thinly sliced
  • 400 gr can black beans, rinsed, drained
  • 2 roma tomatoes, de-seeded, finely chopped
  • 2 tablespoon lime juice
  • 1 cup coarsely chopped coriander


  1. Combine the paprika, oregano, thyme, cumin, fennel and pepper in a shallow bowl. Season well with salt and pepper. Add salmon and turn to coat in spice mix. Set aside for the flavours to develop.
  2. To make the dirty rice salad, remove corn kernels with a knife. Heat oil in a large saucepan over medium heat. Add the onion, capsicum and celery and cook, stirring for 5 minutes. Add the corn, rice and paprika and stir to combine. Add water and bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until rice is tender and liquid absorbed. Set aside for 5 minutes to rest. Set aside to cool.
  3. Add the green onion, black beans, tomato, lime and coriander to the rice and toss to combine.
  4. Heat the oil in a large frying pan over high heat. Add salmon and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest.
  5. Divide rice among serving plates, top with salmon. Serve immediately with lime wedges, if desired.


Recipe 38 – Lamb and rice stuffed capsicums


Ingredients (Serves 4)

  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 300 gr lamb mince
  • 1 cup basmati rice
  • 2 tablespoons currants
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • 4 red capsicums, halved lengthways
  • ¼ cup pine nuts, toasted
  • ¼ cup finely chopped mint
Roasted Garlic & Tomato Sauce
  • 6 tomatoes, quartered
  • 8 garlic cloves, unpeeled
  • 6 sprigs thyme
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon brown sugar


  1. Heat 1 tablespoon oil in a large saucepan over medium heat. Cook the onion, stirring, for 5 minutes. Increase the heat to high and add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 2 minutes or until browned. Reduce the heat to medium. Stir through the rice, currants, cinnamon and allspice. Add 1 ½ cups water. Season and stir well. Bring to the boil over medium-high heat. Cover and reduce the heat to medium. Cook, covered, for 15 minutes or until rice is tender.
  2. Preheat oven to 180C. Arrange the capsicum, cut-side up in a single layer in a baking dish. Remove the rice mixture from the heat. Stir through the pine nuts and mint. Spoon into the capsicum shells. Cover with foil and bake for 35-40 minutes. Uncover and bake for a further 15-20 or until the capsicum is tender and lightly browned on top.
  3. To make the sauce, place the tomato, garlic, thyme and oil in a large baking dish and season. Roast for 25 minutes. Remove the garlic and roast the tomato mixture for another 15-20 minutes. Discard the garlic skin and mash the flesh. Remove the baking dish from the oven. Discard the thyme. Add the vinegar and scrape up any brown bits from the base of the dish. Return the garlic to the dish with the sugar and mix roughly with a potato masher or fork to break down the tomato.
  4. Serve the stuffed capsicum with sauce.

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