Neville's Favorite Recipies

Rice Dishes

Ingredients:

• 1/2 cup brown rice
• 1 - 2 tablespoons pine nuts
• 1 tub tomato paste (maybe 3 tablespoons)
• 1 cup water
• 1 1/2 teaspoons vegetable stock powder
• 2 teaspoons olive oil or other vegetable oil
• 1 small onion chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 cup white wine
• 12 small or 6 large mushrooms sliced
• 1 small zuccini cut into roughly 1cm cubes
• 2 tablespoons sultanas
• 2 teaspoons garam masala (a spice mixture, Coles sells it)
• 2 - 3 medium size pita breads

1. The rice can be cooked a day ahead. Cook the brown rice as follows:

2. Toast the pine nuts under the grill
3. Combine the tomato paste, water and stock powder in a bowl or jug.
4. Heat the oil in a high sided frypan over medium heat. Saute the onion for 2 -3 minutes or until it starts to soften.
5. Add the cumin and coriander and stir for 1 min.
6. Add the wine and allow to boil for 1 min.
7. Add the tomato paste mixture, the mushrooms, zuccini and sultanas to the pan and bring to a slow simmer. Simmer until the zuccini is soft.
8. Stir in pine nuts, brown rice and garam masala and cook over low heat until the rice is warmed through.
9. Serve in halved pita breads with steamed vegetables or salad

• 1 cup of tomato juice
• ½ cup white wine
• 1 cup of water
• 1 teaspoon of vegetable stock (bullion) powder
• 1 ½ cups of fresh or frozen corn kernels
• 4 or 5 dry packed dried tomatoes (not in oil)
• ½ cup boiling water
• 2 teaspoons of olive oil
• 1 red onion diced
• ¾ cup of Arborio rice
• 1 medium zucchini cut into 1cm dice
• 3/4 cup of 1cm butternut pumpkin dice
• 4 to 5 asparagus spears cut into 1 cm pieces
• ½ teaspoon dried basil
• 1 small ripe tomato diced
• 1 ½ teaspoons savoury dried yeast

1. Place the tomato juice, wine, water and stock powder into a saucepan and bring almost to the boil
2. While waiting for the stock to heat place the dried tomatoes in the boiling water to soak
3. Place half the corn kernels into a blender with ½ cup of the hot stock and puree until smooth then add the puree back into the hot stock
4. In a large saucepan or high-sided frying pan (skillet) heat the olive oil over medium heat
5. Add the onion to the oil and sauté until softened
6. Add the rice to the pan and stir then ladle ½ cup of hot stock into the pan and stir.
7. When all of the stock has been absorbed add the zucchini, pumpkin and asparagus along with another half a cup of stock
8. Keep adding more stock as it gets absorbed, stirring frequently, until all of the stock has been added to the rice and the rice is al dente. You may need to add some extra water.
9. Stir in the basil, tomato, remaining corn kernels and yeast and allow corn to heat through.

• 1 medium onion, chopped
• 2 teaspoons vegetable oil
• 2 cloves garlic, crushed or finely chopped
• 1 tablespoon finely chopped or grated ginger
• ½ to 1 ½ teaspoons finely chopped seeded red chillies
• ½ teaspoon ground turmeric
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• ½ teaspoon Mexican style chilli powder
• 425g can chopped tomatoes
• 2 –3 cups of vegetables cut into 2 cm chunks (potato, sweet potato, pumpkin, cauliflower, zucchini, squash, carrots, green beans are some suggestions)
• 425g can of kidney beans drained and rinsed (other types of beans would work equally well)
• ¾ cup of coconut milk
• salt to taste

1. Heat the oil in a large heavy based saucepan over medium heat
2. Saute the onion in the oil, until the onion softens
3. Add the garlic, chilli, ginger and spices and cook for 2 minutes, stirring vigorously
4. Add the tomatoes and stir
5. Add the harder vegetables to the pan first and allow them to simmer, covered, for a few minutes. The vegetables should be just covered by the juice from the tomatoes. If necessary add some water or vegetable stock.
6. Add the remaining vegetables and simmer until they are just tender
7. Add the kidney beans and allow them to warm through
8. Stir in the coconut milk and add salt to taste
9. Serve over rice