Last summer we had some builders in our house for about 6 weeks! During that time we became pretty good friends. One of the popular topics of conversation, of course, was food. I would feed them my concoctions and they would tell me about their favourite dishes from the countries of their heritage. One of the chaps was from Ghana and he mentioned that I had to try Jollof Rice. Apparently, it was one of the best things you could eat, spicy, comforting and filling. I love trying new things so it sent me on a mission to come up with an easy vegan version of this traditional West African dish.
This week Ian from Chef Vegan and I created a video showing 3 delicious and easy ways to cook rice to add some delicious flavours. We made Cumin Rice, Lemon Rice and Nasi Kuning (recipe inspired by Daily Cooking Quest).
Simple ingredients and quick and easy – let’s make boiled rice tasty!!
Sweet and sour is one of those tastes that can be associated with unhealthy takeaway and not whole foods. This sweet and sour is different. Using only a few ingredients and simple to make you can have sweet and sour anytime you like.
This recipe captures the subtle fragrance of a Thai Green Curry in an easy rice bake. Pairing fragrant fluffy rice with caramelised top, this has become another favourite in our house. Easy to make in bulk and full of protein thanks to the tofu this recipes gives you the flexibility of amping up the green curry flavours and coconut to your taste.
Who doesn’t love a meal that you can make in one pot. The seasons are changing and comfort food is in order. Spicy Mexican Rice with kidney beans and some chilli all cooked in one pot! The spicing for this recipe can be switched up for more kick. This is a mild chilli, but with the addition of some additional chilli, celery seeds, a pinch of cinnamon and a little cocoa powder this could be switched up!
Prep: 5 minutes
Cooking time: 1hr (dependent on rice used)
Servings: 2 – 3
200g brown long grain rice (1 heaping cup)*
1 400g tin crushed tomatoes (14 oz)
1 400g tin red kidney beans (rinsed and drained) (14 oz)
400ml water (14 fl oz)
2 cloves garlic
1 Green pepper (seeded)
1 stick celery
70g corn (½ cup)
2-3 tsp cumin powder
½ – 1 tsp chilli flakes
1 tsp dried oregano
1tsp onion powder
salt & pepper to taste
* reduce water by 50ml (1.5 fl oz) if using white rice
- Chop onion, green pepper, celery and carrot finely
- In a large pot on a high heat fry onions and green peppers, crushed garlic until soft and fragrant
- Add celery and carrot and fry for a further 2 minutes
- Add tomatoes, water, kidney beans, rice, corn, chilli flakes and cumin powder
- Bring to the boil, reduce heat to a simmer and cover
- Stir periodically to ensure there is enough liquid to cook the rice
- Test the rice, if not cooked and out of liquid add a further 50ml of water 1.5 fl oz
- Cook until the rice is tender and the liquid absorbed
- Stir in oregano
- To serve garnish with chopped coriander leaf or guacamole and corn chips