Tag Archives: rice

Spinach mushroom kitchri

9 Sep

spinach mushroom kitchri

This thick porridge of mung beans and rice might look like something Oliver Twist would have declined, but for me, a warm bowl of khitchri is pure comfort food. Continue reading

Jollof rice

5 Jul

jollof rice

Jollof rice is an excellent dish to bring to a buffet or barbeque.

Moderately spiced, with layers of flavour from the pepper-tomato paste and mix of spices, it’s definitely a crowd pleaser.

I usually keep it vegetarian so that everyone can eat it, but any leftovers reheat very well. Continue reading

Kimbap

23 Jun

kimbap

Kimbap are the Korean version of rolled (or maki) sushi. While they look pretty similar, there are differences.

Kimbap rice is seasoned with sesame oil instead of sweetened vinegar. And kimbap are generally bigger, with a combination of fillings, that tend to be cooked instead of raw.

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Al kabsa

20 Jun

Al Kabsa

Al kabsa is made by patiently cooking meat, vegetables and rice with an array of spices in a slowly simmering stock until it reaches a flavoursome tenderness.

Widely considered to be Saudi Arabia’s national dish, al kabsa is an obvious choice to represent the Saudi team in our 2018 World Cup cook-off.

There are many varieties of al kabsa and I looked at a number of recipes. It can be made with chicken, beef, lamb, goat, camel or seafood. (Chicken seemed the obvious choice there.)

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Mushroom risotto (risotto ai funghi)

7 Jan

mushroom risotto

Mushroom risotto is excellent, warming winter fare. It’s dead easy to make too, aside from all the stirring…

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Mujaddara

16 Aug

Mujaddrah

Mujaddara is filling, tasty and cheap as chips.

It was staple fare in my student years – along with mushroom barley soup (that stuff lasts forever), ratatouille, and the enticingly-named “lentil shit”.

I’d make a big pot of mujaddara one meal, then reheat portions in a frying pan with a splash of water (no microwaves in those days…) Continue reading

Moros y Cristianos (black beans and white rice)

1 May

Moros y Cristianos is a Cuban dish of black beans (Moors) and white rice (Christians).

In some versions, the rice and beans are cooked together – resulting in visually unappealing (though tasty) gray rice. I prefer to keep the rice and beans separate until the last moment to maintain the contrast of colours.

I reheat leftover rice and beans separately while I cook the onion and peppers, then stir it all together just before serving. Dressed with a splash of vinegar or lime juice, and a dash of hot sauce it makes a very satisfying lunch. Continue reading