Best Savoury Rice Recipes

SAVOURY RICE

Steps:

• Prepare the vegetables:
• 1. Peel and chop the onion
• 2. Slice the mushrooms
• 3. Deseed and dice the red pepper
• 4. Chop the tomato
• Fry the onion in oil until soft.
• Add the mushrooms and red pepper and cook for a further 2 minutes.
• Stir in the rice.
• Mix the stock powder with the water.
• Add the stock, peas and curry powder to the rice mixture.
• Simmer for 15 minutes, until the rice is tender.
• Serve the rice in a bowl and sprinkle the chopped tomato on top.

NICE 'N' SPICY SAVOURY RICE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Rinse and soak the rice for 10 mins. Heat a large, ovenproof saucepan. Add the oil, then the onion, garlic and ginger. Cook on a low heat until the onion is soft. Add the cloves, cinnamon and cardamom pods and cook for a further 2 mins on a low heat. Add the curry powder and cook for a further 2 mins, then stir.
• Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices. Add the peas, sweetcorn and half the flaked almonds, if using. Pour over the stock and stir.
• Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 mins. Remove from the oven, scatter with the remaining almonds, if using, and serve.

SAVOURY RICE SALAD

Steps:

• Cook the rice according to product directions.
• Prepare the dressing.
• Mix the rice and vegetables together. Add the dressing and stir gently.
• Refrigerate to allow the salad to marinate, stirring 2-3 times. I generally allow several hours for this step and never marinate for less than 1 hour.

KIM'S SAVOURY RICE (MICROWAVE)

Steps:

• Melt butter in pan, saute onions, shallots, bacon and pine nuts 3-5 minutes.
• Move to a large glass bowl; add rice and stock.
• Cook on high power, covered 18 - 20 mins (depending on power), stirring every 5 minutes or so.
• Stand 5 minutes.
• To reheat; From cold 5 - 10 minutes.

YELLOW SAVOURY RICE

Steps:

• Soak the rice for 1 hour, wash and drain. Heat the oil in a saucepan and fry the sliced shallots, stirring all time, for 2 minutes.
• Add the rice, turmeric, coriander and cumin, stir fry for another 2 minutes and then put in the coconut milk and the other ingredients.
• Boil the mixture, uncovered, stirring it once or twice with a wooden spoon, until the liquid has been soaked up by the rice. Then cover the saucepan tightly and leave on a low heat, undisturbed, for 10 minutes, or finish cooking in the oven or microwave.
• Transfer it to a serving dish and take out and discard the cinnamon stick, cloves and kaffir lime or bay leaf.
• Serve hot as an accompaniment to savoury meat or fish dishes and vegetables.

LOW-SALT SAVOURY RICE

Steps:

• Wash rice thoroughly and dry.
• Heat oil and margarine, brown rice lightly.
• Add vegetables and pepper, stir.
• Pour in water, stir.
• Turn stove down to simmer, and stir occasionally until all the liquid is absorbed.

CURRIED LAMB CHOPS WITH SAVOURY RICE

Steps:

• Grill the chops until tender.
• While they are cooking, heat the oil in a large saucepan, add the chopped onions and saute until transparent.
• Add the curry powder and stock powder and cook for 2 minutes.
• Add soup and water and stir over a low heat for 5 minutes.
• Add the cooked chops, simmer for 5-10 minutes until heated through.
• Season with salt and pepper.
• Serve with Savoury Rice.
• Savoury Rice.
• Put the rice into a large saucepan of boiling salted water and boil for 12-15 minutes until tender.
• Drain water out.
• Heat oil in a large frying pan, add chopped bacon, saute lightly for 2 minutes.
• Add rice, gherkins and parsley.
• Reheat stirring with a fork.

NICE 'N' SPICY SAVOURY RICE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Rinse and soak the rice for 10 minutes.
• Heat a large, ovenproof saucepan. Add the oil, then the onion, garlic and ginger. Cook on a low heat until the onion is soft. Add the cloves, cinnamon and cardamom pods and cook for a further 2 mins on a low heat. Add the curry powder and cook for a further 2 mins, then stir.
• Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices. Add the peas, sweetcorn and half the flaked almonds, if using. Pour over the stock and stir.
• Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 minutes Remove from the oven, scatter with the remaining almonds, if using, and serve.

SAVOURY RICE

Steps:

• Melt butter in skillet and cook onions and celery until translucent.
• Into buttered casserole dish put alternate layers of rice, onion/celery mixture, and mushrooms.
• Add salt and a little pepper.
• Pour the two cans of broth over the mix and place covered in oven at 350°F for 45 minutes or until liquid is absorbed.
• If rice seems dry, add a little water.