Camargue red rice and quinoa with orange, pistachios and pomegranate seeds

October 31, 2013February 8, 2016 Belinda

Another gem from Ottolenghi!

Serves 4

1/3 cup shelled pistachio nuts
1 cup Camargue red rice
1 cup quinoa
1 medium onion, sliced
5 fl oz olive oil
grated zest and juice of 1 orange
2 tsp lemon juice
1 garlic clove, crushed
5 scallion, thinly sliced
1/2 cup dried apricots, roughy chopped
1/2 cup wild arugula or rocket
seeds from 1/2 pomegranate
salt and freshly ground black pepper

Preheat the oven to 300F
Spread the pistachios out on a shallow baking tray and toast for 8 minutes, until lightly colored.
Remove from the oven, allow to cool slightly, then chop roughly. Set aside.

Fill 2 saucepans with salted water and bring to the boil. Simmer the quinoa on one for about 12 to 14 minutes and the rice in the other for 20 minutes.
Both should be tender but still have a bite. Drain in a sieve and spread out the 2 grains separately on flat trays to hasten the cooling down.

While the grains are cooking, saute the white onion in 4 tbsp of the olive oil for 10 to 12 minutes, stirring occasionally, until golden brown. Leave to cool completely.

In a large mixing bowl combine the rice, quinoa, cooked onion and the remaining oil.
Add all the rest of the ingredients, then taste and adjust the seasoning.
Serve at room temperature

Do-ahead · Gluten Free · Grains · Vegetable-related

Mejadra (A middle Eastern comfort food)

October 29, 2013September 9, 2022 Belinda

This is a spectacular, spicy, sweet, comforting dish from the book “Jerusalem” by Yotam Ottolenghi. This is delicious served with a dollop of minted Greek plain yoghurt.

Serves 4

1 1/4 cups green or brown lentils
4 medium onions (1 1/2 lb)
3 tbsp all-purpose flour
About 1 cup sunflower oil
2 tsp cumin seeds
1 1/2 tbsp coriander seeds
1 cup basmati rice
2 tbsp olive oil
1/2 tsp ground turmeric
1 1/2 tsp ground allspice
1 1/2 tsp ground cinnamon
1 tsp sugar
1 1/2 cups water or chicken stock
salt and ground pepper

Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until the lentils have softened but still have a little bite. Drain and set aside

Peel the onions and slice thinly. Place on a large flat plate, sprinkle with the flour and 1 tsp salt, and mix well with your hands.
Heat the sunflower oil in a medium heavy bottomed saucepan placed over a high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously.
Reduce the heat to medium high and carefully (it may spit!) add one-third of the sliced onion.
Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon. until the onion takes on a nice golden brown color and turns crispy. (adjust the temperature so the onion doesn’t fry too quickly and burn)
Use the spoon to transfer the onion to a colander lined with paper towels and sprinkle with a little more salt.
Do the same with the other two batches of onion; add a little extra if needed.

Wipe the saucepan in which you fried the onion clean and put in the cumin and coriander seeds.
Place over medium heat and toast the seeds for a minute or two. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, 1/2 tsp salt, and plenty of ground black pepper.
Stir to coat the rice with the oil and then add the cooked lentils and the water/chicken stock.
Bring to a boil, cover with a lid and simmer over a very low heat for 15 minutes.

Remove from the heat, lift off the lid and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.

Finally, add half the fried onion to the rice and lentils and stir gently with a fork.
Pile the mixture in a shallow bowl and top with the remaining onion

Grains · Nuts

Chestnut risotto with butternut squash

October 27, 2013February 8, 2016 Belinda

It’s my favorite time of year for being in the kitchen with all the wonderful comforting dishes to make!

Serves 4

6 cups chicken or turkey broth
1/4 cup Riesling or other wine on the sweeter side
1 tbsp olive oil
3 tbsp butter, divided
1 large shallot, finely chopped
1/2 small butternut squash, peeled, seeded, cut into 1/4 inch pieces
1 1/2 cups (10 oz) Arborio rice
2 cups peeled, roasted chestnuts, or jarred chestnuts, finely chopped
1 tsp chopped fresh thyme
1 tsp chopped fresh marjoram
1/2 to 3/4 cup freshly grated Parmesan cheese
2 tbsp chopped fresh Italian parsley

Bring the chicken broth to a boil in a medium saucepan over high heat. Reduce the heat to low, cover and keep warm.

Meanwhile, heat the oil and 2 tbsp butter in a heavy, large saucepan over medium heat. Add the onion, chestnuts and squash. Cook until the onion is translucent, stirring often, about 10 minutes.

Add the garlic and cook until fragrant, being careful not to burn it.

Add the rice to the onion-squash-chestnut mixture and coat the grains with the butter, cooking for about 2 to 3 minutes until the rice is translucent at the edges but still opaque in the center.
Add the wine and cook, stirring, until the liquid evaporates.

Add 1 cup of the warm broth, simmer until almost absorbed, stirring often for about 4 minutes.
Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding the next one, until the rice is just tender, stirring frequently, about 25 minutes total.
Stir in the thyme and marjoram.
Remove from the heat, stir in the remaining 1 tbsp butter, cheese and parsley.
Season the risotto with salt and pepper and serve

Gluten Free · Grains · Meat · Poultry

Easy chicken and pork paella

October 4, 2013February 8, 2016 Belinda

This is much less difficult than a normal paella and very pungent. Paellas are not stirred right to the bottom of the pan during cooking in the hope that a thin crust of crispy rice will form.
This is considered one of the best parts of the paella and for this reason it is a good idea to use a non stick frying pan.

Serves 6

1/4 cup olive oil
1 large red pepper (capsicum), seeded and cut into 1/2” strips
1 1/4 lbs chicken thigh fillets, cut into 1/2 inch cubes
3/4 lb Spanish chorizo sausage, cut into 1/2 “ slices
1/2 lb mushrooms, thinly sliced
3 large cloves garlic, crushed
1 tbsp lemon zest
1 1/2 lbs tomatoes, roughly chopped
1/2 lb green beans, cut into 3/4” lengths
1 tbsp chopped fresh rosemary
2 tbsp chopped Italian parsley
1/4 tsp saffron threads dissolved in 1/4 cup hot water
2 cups short grain rice
3 cups hot chicken stock
6 lemon wedges

Heat the olive oil in a large, deep frying pan or paella pan over medium heat.
Add the red pepper and cook for 6 minutes or until softened. Remove from the pan.
Add the chicken to the pan and cook for 10 minutes or until brown on all sides. Remove.
Add the sausage to the pan and cook for 5 minutes or until golden on all sides. Remove
Add the mushrooms, garlic and lemon zest and cook over medium heat for 5 minutes.
Stir in the tomato and red pepper and cook for a further 5 minutes, or until the tomato is soft.
Add the beans, rosemary, parsley, saffron mixture, rice, chicken and the sausage.
Stir briefly and add the hot stock. Do not stir.
Reduce the heat and simmer for 30 minutes.
Remove from the heat, cover and leave to stand for 10 minutes.
Serve with lemon wedges.

Do-ahead · Grains · Poultry

Easy family-friendly Mexican chicken bake

September 20, 2013September 9, 2022 Belinda

I have made this for the kids since they were 7 and 10 and they are now 22 and 25 and they still love it. It’s great for parties too.

Serves 4

3/4 cup medium or short grain rice
1 1/2 cups canned red kidney beans, drained and thoroughly rinsed
3 1/2 tbsp chopped fresh cilantro leaves
1 tbsp vegetable oil
1 1/4lbs boneless, skinless chicken thighs
12 oz jar spicy taco sauce. (In LA, I buy La Victoria Red Taco Sauce, medium)
2 cups grated sharp cheddar cheese
1/2 cup sour cream

Preheat the oven to 350 F
Lightly grease a deep, round, 8 1/2 ” ceramic casserole dish. Bring a large saucepan of water to a boil, add the rice and cook for 10 to 12 mins, stirring occasionally. Drain.

In the prepared dish, combine the beans and 1 1/2 tbsp of the cilantro, then add the rice and toss together. Lightly press the mixture so that the beans are mixed into the rice and the mixture is flat.

Heat the oil in a large frying pan over medium heat. Saute the chicken thighs for 3 minutes, then turn the chicken over. Add the taco sauce and cook for another 3 minutes.

To assemble, spread half the cheese over the rice. Arrange the thighs and sauce on top in a star shape, sprinkle with 1 1/2 tbsp of cilantro, then sprinkle with cheese. Cover with aluminum foil.

Bake for 35 to 45 minutes or until the mixture is bubbling and the cheese is melted and slightly browned – remove the foil for the last 5 minutes.
Cut into four servings with a knife and scoop out carefully, keeping the layers intact.

Serve sprinkled with the remaining cilantro and a dollop of sour cream

Asian flavors · Gluten Free · Grains · Vegan · Vegetable-related

Orange and currant pilaf

August 24, 2013August 1, 2021 Belinda

This dish is so fresh and clean tasting, it’s wonderful with broiled, baked fish or shellfish.
You can substitute the currants with golden raisins or black raisins ff you can’t find currants. It will look different but taste pretty similar.

Serves 4

1 tbsp butter or olive oil
1/3 cup finely chopped onion
1 cup basmati white rice
2 tbsp dried currants (or raisins/golden raisins if you don’t have currants)
1 tbsp finely shredded orange zest
1 tbsp grated fresh ginger
1 3/4 cups water or chicken broth. (I prefer chicken broth)
1/2 tsp salt or to taste (you may not need it if you’re using broth)
Fresh chopped parsley, for garnish
Toasted slivered almonds, for garnish

Melt the butter in a large wide saucepan over medium heat. When the foam subsides, add the onion and saute over low heat, stirring until golden brown, about 5 minutes.
Add the rice, currants, orange zest and ginger and saute over medium heat, stirring for 2 minutes.

Stir in the water/broth and salt (only if you’re using water) and heat to boiling, stirring.
Cover and cook over medium low heat for 15 minutes or until the water/broth is absorbed.
Let stand, uncovered off the heat for 5 minutes before serving

Garnish with a little fresh chopped parsley and toasted slivered almonds for some more color

Asian flavors · Grains · Nuts · Poultry

Stir-fried glazed chicken, rice and cashews

August 24, 2013February 7, 2016 Belinda

This is a complete meal with buckets of flavor and texture. My favorite food is Asian as I find it so light but with the most exquisite flavors. In this picture you will see snow peas (mange tout) used instead of red bell peppers. I love red pepper, but not everyone does, so this is a very good substitute.

Serves 4

1 tsp soy sauce
1 1/4 tsp toasted sesame oil
2 1/2 tsp minced fresh ginger
1/2 tsp sugar
12 oz boneless, skinless chicken breast or thigh, cut crosswise into thin slices
2 extra-large eggs
pinch of salt and freshly ground black pepper
2 tbsp plus 1 tsp peanut oil
1/2 cup coarsely chopped unsalted cashew nuts
1 clove garlic, minced
1/2 cup slivered red bell pepper, or snow peas
3 scallions, trimmed and cut diagonally into thin slices
2 to 3 cups cooked short grain brown rice or long grain white or brown rice
Cilantro leaves for garnish

Brown sauce
1 tbsp oyster sauce
1 tbsp water or chicken broth (I use chicken broth)
1 tbsp soy sauce
1 tsp toasted sesame oil

Combine the soy sauce, 1 tsp of sesame oil, 1/2 tsp minced ginger, and sugar in a small bowl.
Add the chicken and let stand at room temperature for 30 minutes or refrigerate, covered for 1 hour or more

Whisk the eggs, remaining 1/4 tsp of sesame oil, salt and pepper until frothy. Heat 1 tsp of the peanut oil in a skillet or wok until hot. Add the eggs, tilt the pan so that a thin pancake forms and cook until set. Transfer to a plate, cut up into thin strips and set aside.

To make the brown sauce; Combine the oyster sauce, water or stock, soy sauce and sesame oil in a small bowl. Mix well and set aside until ready for use.

Just before serving, heat 1 tbsp of the remaining peanut oil in a wok or heavy large, preferably nonstick skillet until very hot.
Add the cashews and stir fry for about 30 seconds. Remove with a slotted spoon to a side dish. Add the remaining tbsp of oil and reheat. Add the remaining 2 tsp of minced ginger and the garlic, and stir fry for 20 seconds. Add the marinated chicken and stir fry until lightly browned, about 2 minutes.
Add the red pepper or snow peas and scallions, and stir fry for 1 minute more.

Add the rice and egg strips and pour the brown sauce over the top.
Stir fry until all the ingredients are well blended and the rice is very hot, about 3 – 4 minutes.
Serve at once sprinkled with the cashews and some chopped cilantro.

Asian flavors · Do-ahead · Gluten Free · Grains · Nuts · Salad · Vegetable-related

Bok Choy Brown Rice Salad with Orange Sesame Dressing

August 24, 2013September 9, 2022 Belinda

So tasty, tangy and nutty, you won’t want to stop eating this salad!!

For the salad

4 cups cooked brown rice
1 1/2 cups coarsely shredded carrot
3 baby or 2 normal bok choy, rinsed, trimmed and thinly sliced
1/2 cup frozen peas, thawed
1/4 cup minced fresh cilantro
1/2 cup thinly sliced trimmed scallions
1/2 cup chopped dry roasted peanuts
1 tbsp toasted sesame seeds

For the dressing

3 cloves garlic, minced or pressed
1 tbsp freshly squeezed orange juice
1 tsp orange zest
2 tbsp rice vinegar
1 1/2 tbsp soy sauce
1 1/2 tbsp toasted sesame oil
1 tbsp honey
salt and pepper, to taste
1/4 cup canola oil

To make the salad, combine the brown rice, shredded bok choy, peas, cilantro, peanuts, scallions and sesame seeds in a large bowl. Toss gently to combine.

To make the dressing, combine all the ingredients in a bowl. Whisk vigorously until well combined.
Taste and adjust the seasonings, accordingly. Add the dressing to the bowl with the salad, a bit at a time, tossing gently to coat.
Taste and add more dressing as necessary. Store in an airtight container in the refrigerator.

Do-ahead · Gluten Free · Grains · Poultry

Mexican chicken bake

December 16, 2012September 9, 2022 Belinda

This is very easy and very popular!

Serves 4

3/4 cup short grain rice
1&1/2 cups canned red kidney beans, drained and thoroughly rinsed
3&1/2 tbsp chopped cilantro leaves
1 tbsp vegetable oil
1&1/4lbs skinless, boneless chicken thighs, cut through into halves
12 oz bottle spicy taco sauce (I use a brand called “La Victoria Red Taco Sauce, medium. Available in all supermarkets)
2 cups grated sharp cheddar cheese
1/2 cup sour cream

Preheat the oven to 350F.
Lightly grease a deep round 8&1/2 inch ceramic casserole dish.
Bring a large saucepan of water to a boil add the rice and cook for 10 to 12 minutes, stirring occasionally. Drain.

In the prepared pan combine the beans and 1&1/2 tbsp of the cilantro, then add the rice and toss together. Lightly press the mixture so that the beans are mixed into the rice and the mixture is flat.

Heat the oil in a a large frying pan over medium-high heat. Saute the chicken thighs for 3 minutes, then turn over. Add the taco sauce and cook another 3 minutes.

To assemble, spread half the cheese over the rice. Arrange the thighs and sauce on top in a star shape, sprinkle with the 1&1/2 tbsp cilantro, then sprinkle with the remaining cheese. Cover with aluminum foil.

Bake for 35 to 40 minutes or until the mixture is bubbling and the cheese is melted and slightly browned – remove the foil for the last 5 minutes.
Cut into four servings with a knife and scoop out carefully, keeping the layers intact.
Serve sprinkled with the remaining cilantro and a dollop of sour cream.