2tastyfood.com » rice recipe

Basmati Rice with Indonesian Sauce

admin — Tue, 22 Dec 2009 06:20:55 +0000

Ingredients:
1 teaspoon ground cumin
1 teaspoon ground cardamom
1 teaspoon curry powder
1 teaspoon mustard seed
1/2 teaspoon coriander
1 teaspoon fenugreek, ground
1 teaspoon parsley
salt and pepper to taste
1 onion, chopped
2 stalks celery, chopped
2 carrots, sliced
1 tomato, chopped
1 cup fresh vegetable of your choice
1 ounce dried mushrooms
1 green pepper, sliced
1 2/3 cups basmati(or brown rice) rice
1 pinch saffron
2 cups vegetable broth
1 1/3 cups water
Method:
1.Soak dried mushrooms in 2 cups hot water for 30 minutes.
2.Drain and strain them, reserving the liquid and mushrooms separately.
3.Put the rice, saffron or saffron flowers, mushroom liquid and water in a pot with a tight fitting lid or in a rice cooker.
4.Hold the cooked rice aside.
5.Dry roast all the remaining spices and herbs.
6.Add the sauteing liquid, onion and celery and saute for a few minutes.
7.Add carrots. Add mushrooms and green pepper, each time sauteing for several minutes, adding more liquid if necessary.
8.Add the tomatoes and vegetable of your choice.
9.Simmer for 10 minutes, uncovered, allowing some of the liquid to evaporate.
10.Serve over or mixed with the cooked rice.
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Apple and Brown Rice Pilaf

admin — Tue, 22 Dec 2009 06:13:16 +0000

Ingredients:
1/2 cup onion, minced
1 tablespoon vegetable oil
1 1/2 cups quick cooking brown rice
1 1/4 cups low sodium chicken broth
1/2 teaspoon dried thyme, crushed
pepper to taste
2 medium golden delicious apples, cored and diced
2 tablespoons parsley, chopped
Method:
1.Saute onion in oil in nonstick skillet until tender; stir in rice and brown slightly.
2.Stir in broth, thyme and pepper; bring to boil.
3.Cover tightly and reduce heat; simmer 15 minutes.
4.Remove from heat; stir in apples and parsley.
Serve warm or cold. Serves 4.
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Moroccan Beef Steak Recipe

admin — Wed, 30 Sep 2009 03:55:06 +0000

Ingredients:
4- 1inch beef steak strip
salt and pepper
Marinade:
1 large Spanish onion, grated
1/4 cup finely chopped parsley
2 tablespoons sour cream
1 teaspoon ground cumin seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon garam masala
salt and pepper
Method:
1.Trim excess fat off meat and place meat in a deep dish.
2.Combine marinade ingredients.
3.Spread marinade thickly over both sides of meat and let side 2 to 3 hours.
4.Grill to desired doneness. Season to taste.

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Sushi Video Recipe

admin — Thu, 03 Sep 2009 13:30:02 +0000

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Baked Biryani Video Recipe

admin — Wed, 22 Jul 2009 04:31:08 +0000

Vegetable and Nuts Rice Video Recipe

admin — Sat, 18 Jul 2009 08:34:03 +0000

Chicken Biryani Video Recipe

admin — Sat, 06 Jun 2009 04:39:16 +0000

Nasi Georing Recipe

admin — Thu, 04 Jun 2009 06:33:11 +0000

Nasi Goreng here is brimming with fresh vegetables and accompanied with fresh slices of cool cucumber and tomato. To make it vegetarian we’ve substituted soy sauce for the fish sauce that’s typically used as a seasoning.
Makes 6 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
3 large eggs, beaten
4 small shallots, peeled
3 cloves garlic, peeled
2 tablespoons whole almonds
2 small chile peppers, seeded and diced
2 tablespoons peanut or canola oil, divided
2 cups finely chopped or shredded vegetables, such as yellow bell pepper, cabbage and broccoli
2 tablespoons reduced-sodium soy sauce
2 tablespoons kecap manis (see Ingredient Note)
4 cups cooked and cooled brown rice
2 scallions, thinly sliced
1 medium tomato, sliced
1 small cucumber, sliced
1. Generously coat a wok or large skillet with cooking spray and heat over medium-high heat. Pour in eggs, reduce heat to medium-low and cook, lifting the edges so uncooked egg flows underneath, until mostly set, 1 to 2 minutes. Slide out of the pan onto a clean cutting board. When cool enough to handle, cut into thin strips.
2. Place shallots, garlic, almonds and chiles in a food processor. Process to a thick paste. Heat 1 tablespoon oil in the wok (or pan) over medium-high heat. Add the paste and cook until fragrant, about 2 minutes. Transfer to a small bowl.
3. Heat the remaining 1 tablespoon oil over medium-high heat. Add vegetables and cook, stirring, until crisp-tender, about 2 minutes. Add the shallot paste, soy sauce, kecap manis and rice and stir until combined and heated through, about 2 minutes more. Transfer the Nasi Goreng to a platter. Top with the strips of egg and scallions. Arrange tomato and cucumber slices around the edges.
NUTRITION INFORMATION: Per serving: (295 calories)