Spanish-style Rice Dish with Seafood

Ingredients

4 tbsp olive oil
8 oz monkfish or cod, skinned and cut into chunks
3 prepared baby squid, body cut into rings and tentacles chopped
1 red mullet, filleted, skinned and cut into chunks (optional)
1 onion, chopped
3 garlic cloves, finely chopped
1 red pepper, seeded and sliced
4 tomatoes, peeled and chopped
1-1/4 cups Valencia rice
scant 2 cups fish stock
2/3 cup white wine
3/4 cup frozen peas
4-5 saffron strands soaked in 2 tbsp hot water
4 oz cooked peeled prawns
8 fresh mussels in shells, debearded and scrubbed
salt and freshly ground black pepper
l tbsp chopped fresh parsley, to garnish
lemon wedges, to serve

Method

  1. Heat 2 tbsp of the olive oil in a large frying pan and add the monkfish or cod, squid and red mullet, if using. Stir-fry for 2 minutes, then transfer the fish with all the juices to a bowl and reserve.
  2. Heat the remaining 2 tbsp of oil in a saute pan and add the onion, garlic and pepper. Fry, stirring frequently, for 6-7 minutes, until the onion and pepper have softened.
  3. Stir in the tomatoes and fry for 2 minutes, then add the rice, stirring to coat the grains with oil, and cook for 2-3 minutes.
  4. Pour on the fish stock and wine and add the peas, saffron and water. Season well and mix.
  5. Gently stir in the reserved cooked fish with all the juices, followed by the prawns, and then push the mussels into the rice.
  6. Cover and cook, stirring occasionally, over a low heat for about 30 minutes, or until the stock has been absorbed but the mixture is still moist.
  7. Remove from the heat, keep covered and leave to stand for 5 minutes. Discard any mussels that remain closed.
  8. Garnish the paella with parsley and serve with lemon wedges.

Makes 4 servings.

Source: Best of Spain

Risotto with Chicken and Green Peas

Ingredients

1 onion
1 pound boneless, skinless chicken breasts
1-3/4 cups fresh peas or 1 cup frozen baby peas
2 tablespoons olive oil
1 cup arborio rice
3-3/4 cups hot chicken stock

Method

  1. Finely chop the onion and cut the chicken into 3/4-inch chunks. Shell the fresh peas, if using.
  2. Heat the oil in a large saucepan over high heat. Add the onion, reduce heat to medium, and cook for 1 minute.
  3. Add the chicken and cook, stirring, for 5 minutes, or until the chicken is firm and no pink color remains.
  4. Add the rice and cook for 1 minute, stirring to coat the rice with the oil.
  5. Add 2 cups of hot stock to the pan and bring to a boil, stirring once or twice. Reduce heat to medium or low so the stock simmers, and cook for 10 minutes.
  6. Add the fresh peas, if using, and stir in the remaining 1-3/4 cups stock. Return to a boil, reduce heat to medium or low, and simmer for 10 minutes. If using frozen peas, add them for the final 5 minutes of cooking time. Stir once or twice so the rice cooks evenly. At the end of the cook time, most of stock should be absorbed with a little remaining.
  7. Season to taste, cover, and remove the pan from the heat. Let the risotto stand for 5 minutes—the rice will finish cooking and absorb the excess liquid, leaving it moist and creamy.

Makes 4 servings.

Source: Super Foods Cookbook

Korean-style Pork Belly Rice Bowl

Ingredients

2 tablespoons oil
8 oz thinly sliced pork belly
1 large onion, thinly sliced
2 cups kimchi
1-1/2 teaspoons sugar
1 tablespoon Gochujang (Korean red pepper paste)
2 portions of cooked medium-grain rice
1 stalk green onion, chopped

Method

  1. Heat a wok or skillet over high heat just until smoking. Add the oil, followed by the pork belly, and stir-fry for 1 minute (or until slightly caramelized).
  2. Add the onion, kimchi, and sugar, and cook for an additional 3 minutes.
  3. Add the gochujang and cook for another minute.
  4. Serve over rice, and garnish with green onion.

Makes 2 servings.

Source: The Wok of Life

Breakfast Egg Cakes with Mushroom and Wild Rice

Ingredients

1/2 cup wild rice
2 tsp gropeseed, comelino or sunflower oil
2 shallots, chopped
1/2 lb cremini mushrooms, chopped
1/4 tsp salt
2 garlic cloves, minced
1 cup frozen peas, thawed
6 large organic eggs
1/2 cup grated Parmesan cheese
1 Tbsp fresh thyme
1/4 tsp black pepper

Method

  1. Place rice and 2 cups water in saucepan. Bring to a boil, reduce heat and simmer, covered, until rice is tender but still slightly chewy, about 40 minutes. Drain and let cool.
  2. Heat oil in skillet over medium heat. Add shallots, mushrooms and salt. Cook until mushrooms are tender and have given off their liquid, about 5 minutes.
  3. Add garlic and peas to pan and cook for 1 minute.
  4. Preheat oven to 375ºF (190ºC).
  5. In large bowl, whisk eggs and stir in mushroom mixture, rice, Parmesan, thyme and pepper. Divide mixture among 12 greased or muffin paper-lined standard-sized muffin cups. Bake for 20 minutes, or until eggs are set.
  6. Let cool for a few minutes before unmoulding.

Makes 4 servings.

Tip

To speed up the cooking time, soak the wild rice in water for several hours.

Source: Sage magazine

Brown Rice Pilaf Combined Bacon with Walnuts and Cranberries

Ingredients

1/4 pound lean bacon
1 onion
2 celery stalks
3/4 pound head of cabbage
1/3 cup coarsely chopped walnuts
1 tablespoon olive oil
1-1/3 cups brown rice
4 cups hot chicken stock
1/4 cup dried cranberries
4 tablespoons snipped fresh chives

Method

  1. Cut the bacon into thin strips. Finely chop the onion and celery, and shred the cabbage.
  2. Add the bacon to a large dry frying pan over medium-high heat and fry for 5 minutes until browned. Add the walnuts, cooking them with the bacon for 1 minute. Remove the bacon and walnuts and set aside.
  3. Add the oil, onion, and celery to the pan and cook over high heat for 2 minutes, or until the onion softens.
  4. Add the rice and continue to cook for 2 minutes, stirring frequently, until the rice grains are opaque.
  5. Add 2 cups chicken stock, bring to a boil, reduce heat to medium, cover, and simmer for 5 minutes. Add the remaining stock, return to a boil and cook for another 10 minutes.
  6. Pile the cabbage on top of the rice, cover, and cook over low heat for 20 minutes, or until the rice is tender and the cabbage is cooked.
  7. Add the fried bacon and walnuts plus the cranberries for the last minute of cooking and warm through.
  8. Season to taste and divide the pilaf among four plates. Sprinkle with chives and serve.

Cook’s Tips

  • Savoy cabbage or any green cabbage works well in this recipe. Collard greens or curly kale are also good choices.
  • Take care adding the first batch of stock to the hot pan. It will sizzle and steam as the liquid hits the bottom of the pan.

Makes 4 servings.

Source: Super Foods