Simple and Delicious Moroccan Dessert with Rice


1/4 cup blanched almonds, chopped
2-1/4 cups rice
1/4 cup icing sugar, plus extra for serving (optional)
3-inch cinnamon stick
1/4 cup butter, plus extra, to serve
1/4 tsp almond essence
3/4 cup milk mixed with 3/4 cup condensed milk
2 tbsp orange flower water
pinch of salt
toasted flaked almonds and ground cinnamon, to decorate


  1. Process the almonds in a food processor with 4 tbsp very hot water. Push through a sieve into a bowl. Add a further 4 tbsp very hot water and process again. Push through the sieve into a pan.
  2. Add 1-1/4 cups water and bring to the boil.
  3. Add the rice, sugar, cinnamon stick, butter, salt, almond essence and half the milk.
  4. Simmer, covered, for 30 minutes.
  5. Stir in the remaining milk, until thick. Add the orange flower water, plus extra sugar if liked.
  6. To serve, dot with the remaining butter and sprinkle with almonds and cinnamon.

Makes 6 servings.

Source: Best of Morocco


Vietnamese-style Vegan Spring Rolls


2 teaspoons vegetable oil
8 ounces extra-firm tofu, drained, pressed, and cut into thin strips
2 tablespoons gluten-free soy sauce
4 cups warm water
8 sheets rice paper wrappers
1 large carrot, grated
1/2 English cucumber, peeled and cut into thin strips
1-1/2 cups fresh cilantro leaves
1/2 teaspoon Sriracha sauce


  1. In a skillet over medium-high heat, heat oil. Add tofu and soy sauce and stir until tofu is lightly browned and coated, about 5 minutes. Remove from heat and set aside to cool.
  2. Into a wide shallow bowl containing warm water, dip a rice paper wrapper. Let it sit in water for a few seconds to soften, then remove from water and place on a clean kitchen towel.
  3. On a flat work surface, place softened rice paper and arrange a row of tofu strips along the edge nearest to you. Alongside tofu, arrange shredded carrot, cucumber strips, cilantro, and a thin line of Sriracha. Be careful not to overstuff roll. Fold edge of rice paper closest to you over filling, then fold the sides over and roll it up, away from you, to form a neat roll. Repeat with the remaining ingredients.

Makes 8 rolls.

Source: Veg News magazine

Indian-style Rice with Vegetables


1-1/2 cup basmati rice
3 tablespoons olive or groundnut oil
1/2 teaspoon brown mustard seeds
1 hot green chili, finely chopped
1 small potato, peeled and cut into 3/8-inch dice
1/2 carrot, peeled and cut into 3/8-inch dice
1/4 cup green beans, cut into 3/8-inch segments
1/2 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon very finely grated fresh ginger
1 teaspoons salt
2-1/4 cups water


  1. Wash the rice in several changes of water, then drain. Put it in a bowl, cover with water and leave to soak for 30 minutes, then drain again.
  2. Put the oil in a heavy-based pan (with a tight-fitting lid) and set it over a medium-high heat. When it is hot, put in the mustard seeds.
  3. As soon as they begin to pop – a matter of seconds – put in the chili, potato, carrot, green beans, turmeric, garam masala and ginger. Saute, stirring, for 1 minute.
  4. Reduce the heat to medium-low and add the drained rice and the salt.
  5. Cook the rice gently, stirring, for 2 minutes.
  6. Add the water and bring to a boil. Cover the pan tightly with a close-fitting lid, then turn the heat to very low and cook for 25 minutes. Serve hot.

Makes 4 to 6 servings.

Source: Foolproof Indian Cooking

Brown Rice Crust Quiche with Turkey and Mushroom



2 cups cooked whole-grain brown rice, cooled
1 egg
cooking spray


2-3 tsp canola oil
1 cup fresh mushrooms, sliced
1/2 cup sundried tomatoes, chopped
3 tbsp green onion, chopped
1 cup Swiss cheese, shredded
1 cup cooked turkey, diced
3 eggs
1/3 cup low-fat sour cream
3/4 cup low-fat milk
1/4 tsp salt
1 tsp dried basil
1 tsp dried thyme
1/4 tsp paprika
dash pepper
dash cayenne pepper


  1. Preheat oven to 375°F (190°C).
  2. Stir together rice and one whisked egg.
  3. Liberally spray a 9-inch pie plate with cooking spray. Press rice mixture into bottom and sides of pie plate. Set aside.
  4. In small frying pan, heat 2-3 tsp canota oil over medium-high heat and saute mushrooms, sundried tomatoes and green onion. Set aside.
  5. Sprinkle cheese, turkey and sauteed vegetables into rice pie crust.
  6. In a medium bowl, beat eggs until just blended, and then mix in sour cream, milk, salt, basil, thyme, paprika, pepper, and cayenne. Pour into pie shell.
  7. Bake for 35 to 40 minutes, or until a knife gently inserted near the centre comes out clean.

Makes 6 servings.

Source: Manitoba Egg Farmers

North African-style Stuffed Fish


1 clove garlic, crushed
salt and freshly ground black pepper
1 tablespoon lime juice
1 teaspoon ground cumin
1/4 teaspoon chili powder
1 tablespoon olive oil
3 lb sea bass, cleaned and scaled
1 bag prepared salad leaves


large pinch saffron threads
2 tablespoons olive oil
6 green onions (scallions), chopped
1/4 cup ready-to-eat dried apricots, chopped
1/2 cup fresh breadcrumbs
1/2 cup chopped walnuts
1/4 teaspoon ground cardamom


  1. In a small bowl, mix together the garlic, salt, 2 teaspoons of the lime juice, cumin, chili powder and 1 tablespoon olive oil.
  2. Make several slashes in the skin of the fish and rub the marinade well in. Cover and leave in the refrigerator for 1 hour.
  3. To make the stuffing, place the saffron in a small bowl with 1 tablespoon hot water.
  4. In a saucepan, heat 2 tablespoons oil. Add green onions (scallions) and cook for a few minutes until soft.
  5. Stir in apricots, breadcrumbs, walnuts, salt, pepper, cardamom and soaked saffron. Cook for 1 minute then leave to cool.
  6. Preheat oven to 180ºC (350ºF).
  7. Place the fish on a sheet of well oiled foil and fill the cavity with stuffing. Draw foil up to make a parcel. Place on a large baking sheet and bake for 40-50 minutes until fish flakes easily when tested with a knife.
  8. To serve, cut into 4 fillets. Arrange on 4 warm plates and keep warm.
  9. Heat the cooking juices in a pan and add the salad leaves. Stir briefly until just wilted then add remaining lime juice. Serve with the fish, and with spicy rice.

Makes 4 servings.

Source: North African Cooking