GF WF Chicken and spinach curry

Ingredients:

125g basmati rice
1 Tbls vegetable oil
4 skinless chicken breasts
600g tub fresh GF chicken mulligatawny soup (Tesco Finest*)
100g fresh baby spinach
1 tsp of GF Curry Paste (optional if you like a good stong curry flavour)
Method:

Cook the rice according to packet instructions, then drain.

Meanwhile, heat the oil in a deep frying pan over a high heat.
Add the chicken and cook for 2-3 minutes each side to brown all over.
Pour in the soup and bring back to the boil.

Reduce the heat slightly and partially cover the pan with a lid.
Simmer for 15 minutes – turning the chicken halfway – or until the chicken is cooked through.

Stir the spinach into the sauce, until just wilted.
Season, then spoon some rice into bowls, put the chicken on top, then spoon over the sauce.

Serve with GF naan bread, if you like.

Mushroom Risotto

Italian Food: How To Make Mushroom Risotto



Ingredients:

750 ml GF chicken stock , or GF vegetable stock
2 tbsp olive oil
45 g butter
200 g mixed fresh mushrooms, roughly chopped
half onion, finely chopped
2 garlic cloves, chopped
1 tbsp thyme, chopped
250 g short grain rice, like Arborio or Carnaroli Italian rice
4 tbsp Madeira wine (optional)
3 tbsp sherry (optional)
2 tbsp crème fraiche , (optional)
2 tbsp parsley, chopped
25 g parmesan , shaved
salt and pepper

Needed:

2 saucepans
1 wooden spoon
1 ladle

Method:

Place a pan under a medium –high heat and add the GF stock.
Bring to the boil and once boiling remove from the heat and place on the back burner to keep warm.

Place the second pan on the same hot ring and add the olive oil and butter.
Mix them well together, then add the mushrooms and stirring, allow them to brown.
Once browned add the onion, stir them in and let them sweat for a couple of minutes. Then add the garlic, stir in and add the thyme, then season with salt and pepper.
Add the rice and using your wooden spoon mix it in very well. Pour in the (Optional)Madeira wine and the sherry.
Stir them in and cook for a few minutes allowing them to soak in and evaporate.

Once the wine has evaporated add 2 ladles of the stock and stir it in.
It is very important that before adding anymore stock the previous stock has been absorbed.
Keeping it moist but not too wet, add another 2 ladles and stir in.

TIP:

The wilder the mushroom the better the flavour! For example porcini, chanterelle or black trumpets are the most flavoursome and will give the risotto a richer, deeper flavour.
You can also use the dried versions and add the water that they soak in to give the risotto a more fulsome flavour.

Repeat the ladling process until all the liquid has been used.
The cooking process should take around 15-20 minutes.
When all the liquid has absorbed, remove from the heat, after making sure that the rice is thoroughly cooked but still has a tiny bite to it.

Into the cooked risotto fold in the (Optional) crème fraiche.
As it has some acidity it cuts through the richness of the risotto and gives it a sharper flavour.
After mixing in well add the chopped parsley

To serve, spoon a generous helping into the centre of a large serving plate.
Then place some shaved parmesan on top.

Rice Stuffed Butternut Squash

Main Dish:How To Make Roasted Butternut Squash With Rice

Ingredients:

1 butternut squash
4 tbsp olive oil
1 onion, finely chopped
150 g rice
1 handful of black olives, stoned and chopped
150 g feta cheese, chopped
4 tbsp parsley, chopped
salt and pepper

Needed:

1 large sharp knife
1 tablespoon
1 pastry brush
1 baking tray
1 saucepan
1 wooden spoon
1 bowl
1 chopping board

Method:

Preheat the oven
Set the temperature to 200ºC

Cut the squash in half lengthways and scoop out the seeds with a spoon.
Place the two halves on a baking tray, brush with olive oil and season with salt and pepper.
Put the tray on the middle shelf of the oven and bake for 45 minutes.

Pour 2 tablespoons of olive oil into a saucepan on a medium heat.
Add the onion and sweat for 4 minutes. Add the rice and cook for a further minute, whilst stirring continually.
Then add enough boiling water to cover the rice and onion.
Bring to the boil and simmer gently for around 15 minutes until the rice is cooked.

Transfer the rice into a bowl. Add the black olives, feta cheese and chopped parsley.
Season with salt and pepper and mix well.

Hollow out a little of the squash.
Add it to the rice and mix in.
Then generously spoon the rice mixture into each squash half.
Return the stuffed squash to the oven for 5 minutes to heat it through and soften the feta cheese.

Serve immediately.

Mushroom Risotto

Mushroom Risotto de Pino Ficara
by cookshow-intl



Ingredients:

100g butter
200g Arborio Rice
250ml dry white wine
mushrooms
50g grated parmesan
1.5 Litres GF vegetable stock - hot

Method:

When the rice is cooked (al dente) add butter, parmesan and the cooked mushroom. Stir, cover and let rest for 5 minutes.

Serve the risotto with mushrooms immediately

PS:

For a good risotto with mushrooms, it's good to use different kind of fresh mushrooms (always cook them before adding them to the rice), also very good to use dried porcini mushroom reconsituted in hot water or GF stock.

SHRIMP RISOTTO

Seafood risotto
by cookshow-intl

Ingredients:

100g butter
200g Arborio Rice
250ml dry white wine
100g cooked leeks
50g grated parmesan
1.5 Litres GF vegetable stock - hot

When the rice is cooked (al dente) add butter, parsley and shrimp.
Stir, cover and let rest for 5 minutes.

Serve the seafood risotto immediately!

Chicken Salad and Wild Rice

Ingredients:

1 package of long grain and wild rice
3 cups of chicken - cooked and cut into chunks
3 green onions/Scallions - chopped
1 red bell pepper - diced
1/3 cup of your favorite vinaigrette dressing
1 lemon - juiced
2 medium avocados - chopped
1/2 cup of pecans

Method:

Mix together cooked rice, cooked chicken, chopped scallions, and diced red pepper and salad dressing.
Refrigerate until ready to serve.

Before serving, peel and chop avocados.
Pour the lemon juice over the avocados to coat.

Add just the avocados to the salad.

Serve on lettuce leaves and garnish with pecans.

Lemon Rice

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Ingredients:

Cooked Rice - 3 cups
Oil - 1 tbsp
Dried Red Chili - 1
Mustard Seeds - 1/2 tsp
Channa Daal - 1 tsp
Raw Peanuts - 1 tbsp
Cashews - 1 tbsp
Urad Daal - 1 tsp
Turmeric Powder - 1/4 tsp
Asofoetida - pinch
Ginger - 1 tsp, minced
Green Chili - 1, finely chopped (optional)
Curry Leaves - 1 sprig
Lemon/Lime Juice - 2 tbsp or to taste
Salt - to taste
Cilantro - 5 springs, for garnishing

Method:

Mix Salt and Lemon Juice to the Rice. Mix well.
In a pan, heat oil and wait for it to get hot.
Once hot, add in the Dried Whole Chili. Break the Chili into the oil for additional spicy flavor.
Add in the Mustard Seeds and let them pop and crackle.
Add i n the Channa Daal and cook for a minute.
Add in Raw Peanuts and cook for about 30 seconds.
Add in the Cashews, Urad Daal, Turmeric Powder, Asofoetida, Ginger, Green Chilies, Curry Leaves…in that order.
Add in the Rice and mix well but gently.
Keep on the flame till the rice is hot all the way through.
Garnish with Cilantro and it is ready to serve.

Masala Rice

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Ingredients:

Leftover Rice
Oil
Mustard Seeds
Asafoetida/Hing
Turmeric Powder
Peanuts
Curry Leaves
Green Chillies (optional)
Channa Masala
Salt
Peanuts
Cilantro

Method:

1. In a pan, heat some Oil.
2. Once hot, add in some Mustard Seeds and allow them to pop.
3. Add in a pinch of Asafoetida, a little Turmeric Powder and some Peanuts, in that order.
4. Allow the Peanuts to cook and turn reddish-gold in color.
5. Meanwhile, heat the leftover Rice in the microwave to get it to room temperature.
6. Add Spices (Channa Masala, Salt) to the Rice in a bowl and mix well and keep aside.
7. Once the Peanuts are cooked, add in Curry Leaves and finely chopped Green Chillies.
8. Immediately after that, add in the spiced Rice.
9. Toss and mix well and allow the Rice to heat all the way through.
10. Garnish with fresh Cilantro and serve hot.

Carrot Pecan Wild Rice

Wild Rice recipe

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Ingredients:

1 1/2 cups of wild rice
2 carrots into ½ in rounds
¼ cup of raisins
¼ cup of pecans
The zest and juice from one orange
1/4 cup of chopped parsley
4 tbs of melted butter
Salt and pepper to taste

Method:

1. Add wild rice to a sauce pot with about 4 ½ cups of water, and cover.

2. Bring the rice to a boil and then simmer for about 40 minutes according to the package directions.

3. While the rice is cooking, slice carrots into ½ inch rounds and then simmer for about 5-7 minutes until they are tender.

4. In a large bowl combine raisins, pecans, the zest and juice from an orange, chopped parsley, melted butter and salt and pepper, to taste.

5. To the large bowl combine the wild rice and carrots. Mix.

Egg Fried Rice

use Gluten Free Sauces
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Taste Sensations:How To Make Egg Fried Rice


Ingredients:

350 g pre-cooked long grain rice (refrigerated)(Tip:Refrigerated rice won't stick together.)

4 tbsp oyster sauce
2 tbsp GF Tamari soy sauce
2 eggs, beaten
4 tbsp peanut oil or vegetable oil
2 tbsp shredded carrots
4 tbsp frozen peas, thawed
1 spring onion, sliced
2 garlic cloves, minced
salt and white pepper

Needed:

1 wok
1 wooden spoon

Method:

Add a little oil to a hot wok, drop in the egg and stir rapidly to break it up
Add another drop of oil to the wok, followed by the garlic and the rice.
Stir until well mixed.

Add the peas, carrots, and spring onions and mix thoroughly
Add the oyster and GF Tamari soy sauces and season with salt and white pepper.
Toss it all together and remove from the heat.

Spoon the egg fried rice into individual serving bowls and it is ready to serve.

This egg fried rice recipe can be modified by using leftover vegetables or meat.
It makes a perfect accompaniment to a wide range of fish and meat dishes

MUSHROOM AND LEEK PILAU RICE