Related Searches: Cook Rice In Microwave, Biryani Rice
... oil in bowl. Add onion, saffron, cinnamon sticks, cardamom and garlic. Cover with lid. Cook, stirring occasionally, for 1-2 minutes or until onion softens and mixture is fragrant. Add rice and stir to coat evenly in ...
... bags, pistachios chopped, 1 vanilla bean, 1 dollop double cream, 1 cup arborio rice, 0.5 cup caster sugar, 1 pinch saffron. Method: Place tea bags and saffron into a jug. Pour over 1 cup of boiling water. Set aside for 5 ...
... keep warm. Melt the remaining butter in a heavy-based saucepan. Add the rice. Dampen with the wine and let the grains absorb the liquid. Remove the saffron from the stock. Add a small ladleful of chicken stock to the pan ...
... garlic, shallots and grated ginger. Cook for 2 minutes, then add the rice. Turn in the oil until it becomes translucent. Add the saffron-flavoured water, season and sprinkle with paprika. Bring to simmering point, cover ...
... and garlic to the frying pan and cook for 5 minutes or until golden. Stir paprika and saffron into pan until well combined. Add rice to frying pan with tomatoes and 1 cup of water. Stir until combined and mixture comes ...
... in frying pan over medium heat. Add chorizo, onion and garlic and cook for 2 minutes. Add capsicum, rice, paprika and saffron and cook for 1 minute. Pour in stock and tomatoes, season with salt and pepper and stir well ...
... cook for 2 minutes or until peas are just tender. Remove pan from heat. Roll up egg and thinly slice. Divide rice mixture among bowls and top with cashews, egg and green part of onion. Serve topped with chill, if using ...
... piece chicken thigh fillets diced, 5 stalk green shallots, 1 pinch salt. Method: Rice: cook, cool down then refrigerate for 45 minutes (easy to break up the rice). Crack eggs into a bowl, add a bit of salt and whisk well ...
... the diagonal. Peel and slice avocado and wash and dry spinach leaves and snow pea shoots. After soaking the rice paper wraps in lukewarm water, spread onto a damp tea towel and fill with your selection of delicious vegie ...
... over medium heat. Crack eggs into pa, then cook for 2 minutes or until cooked to your liking. Divide rice among bowls and top with egg. Drizzle with remaining kecap manis and sprinkle with green part of onion. Categories ...
... 0.33 cup sweet chilli sauce, 250 g steamed brown rice cups. Method: Finely chop 2 tbs coriander and add ... dipping sauce. Set aside to cool. Soak 1 sheet of rice paper at a time in warm water for 20 seconds until softened ...
... small bowl and add it to the wok. Allow 10 seconds for the egg to cook through before incorporating the rice. Add in the tuna, snow peas, kimchi and spring onions until cooked through. In a bowl, mix the ingredients for ...
... oil, 2 spring onions finely sliced, 1 large green chili finely sliced, 1 lime cut into small wedges. Method: Place rice in a large bowl and cover with cold water. Set aside for 10 minutes to soak. Drain. Transfer to a ...
... .25 cup olive oil, 0.25 cup unsalted roasted cashews chopped, 40 g wild rice. Method: Cook the brown rice and wild rice in separate saucepans according to packet instructions. Drain. Cool completely. Blanch snow peas and ...
... 2 cups cold water. Cover with lid on and steam over low heat for 15 minutes or until water has absorbed and rice is tender. Remove lid and allow to cool. Meanwhile, heat 1 tbs oil in a large frying pan over medium heat ...
... oil, add prawn meat and cook for 2 minutes. Add vegetables, cover and cook for a further 1 minute. Add heated rice and soy sauce and toss to combine. Spray a second non-stick frying pan with oil. Fry eggs for 3 minutes ...
... cracked and lightly beaten, 4 tbs Szechuan sauce, 1 tbs rice wine vinegar, 1 tbs soy sauce, 4 stalks scallions ... fry everything while tossing for 6 minutes. Cook the rice as per packet instructions and then drain and set ...
... start to brown. Add the peppers and garlic to the pan and fry everything while tossing for 6 minutes. Cook the rice as per packet instructions and then drain and set to one side. Add the beaten eggs to the pan with the ...
... brown. Add the mushrooms, carrot and garlic to the pan and fry everything while tossing for 6 minutes. Cook the rice as per packet instructions and then drain and set to one side. Add the beaten eggs to the pan with the ...
... over high heat. Add oil and swirl to coat. Add carrot and stir-fry for 3 minutes or until just tender. Add rice, peas and kimchi, then stir-fry for a further 3 minutes or until heated through. Add soy, then stir-fry for ...
... top. Pour over the remaining butter. Cook on a low heat with the lid on for 20 minutes, until the rice is tender. Tip out on to a plate, sprinkle with pistachios and coriander, drizzle with pomegranate molasses and serve ...
... and cook on high for 5 minutes until water is boiling. Reduce heat to low and cook for 25 minutes until rice is fluffy. In a separate pan, melt ghee, then add slivered almonds and cook for 5 minutes until toasted and ...
... large free range eggs, 500 g chicken breast cut into strips, 28 g Maggi Chinese fried rice recipe base, 450 g Sunrice microwave rice, 250 g Woolworths COOK superfood vegetables stir-fry mix, 0.5 bunch spring onion sliced ...
... , 400 g Woolworths Cook stir fry mix rainbow vegetables, 1 long red chilli thinly sliced. Method: Cook rice according to package instructions. Meanwhile, heat a large non-stick frying pan over medium-high heat. Add 1 ...
... head red cabbage shredded, 1 tbs salt-reduced soy sauce. Method: Fill a large bowl with lukewarm water. Soak 1 rice paper round in water for 10 seconds, then remove and place on a board. At one edge, top with one-eighth ...
... and cut into thin strips, 75 g mushrooms sliced, 200 g can sweetcorn, 75 g frozen peas, 200 g ready-cooked rice, 1 tsp Chinese five spice, 1 tbs soy sauce, 2 eggs beaten. Method: Cut into 6 wedges, place on the baking ...
... , heat remaining oil in a saucepan over low heat. Add onion and cook for 10 minutes or until softened. Add rice and 2¼ cups water. Cover with lid and increase heat to high. Bring to the boil, then reduce heat to low and ...
... , 400 g pork mince, 1 tbs peanut oil, 2 eggs lightly beaten, 1.5 cup brown rice, 1 long red chilli thinly sliced. Method: Rinse rice under cold running water until the water runs clear. Place into saucepan with 3 cups of ...
... lemon juice, tahini, tuna and pepper, to taste. Steam and slice pumpkin. Slice lettuce, capsicum, and shred carrot. Using rice paper wrappers, soak one at a time in warm water for 30 seconds, and then place on a damp tea ...
... to the plate. Heat the oil in the wok. Add the garlic and ginger and cook for 10 seconds. Add the cooked rice and stir-fry for 2 minutes, until lightly toasted. Stir in the peas and spring onions and cook for 2 minutes ...
... . Return 2 tbs reserved oil to wok over medium-high heat. Cook prawns, BBQ pork and peas for 3 minutes. Loosen rice in pack then add to wok and cook for 5 minutes or until heated through. Whisk remaining eggs, add to wok ...