Remember this?

I made it again but with a mixture of jasmine rice and wild rice this time. Turned out delicious. The wild rice keeps a crunch to it and imparts a gorgeous purple tinge to your other rice. Since I was making this for the first time I used 500g jasmine rice and about 100g wild rice to feed 5 people (I had plenty of leftovers though). I learned that you can successfully boil the two types of rice together thanks to my adorable friend Marie-Claire over at Marie’s Cuisine – so you basically just bring water to the boil and cook for about 10-12 minutes, then drain and fluff with a fork.

This version is gluten-free and lactose-free.

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Tune in for what I made with the leftover rice the next day too.. another post soon.

 

 


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This is a recipe suggested to me on a facebook group Il-Kcina when I had leftover rice to use up. Do join us there if you want to share recipes and ask questions etc with like-minded people.

You will need:

a cup of cooked rice

1 courgette, cut up into thin slices and grilled

3 eggs, whisked

1 cup grated cheddar (I use a mature one)

a couple of slices of bacon / ham

1/2 cup cream (optional)

The suggestion was to make a quiche using rice instead of pastry. I only put rice on the bottom of the dish and didn’t add any cream, so it essentially was less of a quiche and more of a random layered bake in my case, but it worked and the result was fragrant and delicious. I don’t like to keep rice for more than 2 days after it has been cooked, so this was the perfect excuse to use it all up.

I started off with Jasmine rice that had been cooked in a mixture of water, coconut milk, cinnamon sticks and bay leaves. It was very sticky but still easy to shape, so I flattened it onto the bottom of my baking dish. You could technically coat the sides of the dish too if you prefer.

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I covered that with about 2 tablespoons of grated cheddar and then with a layer of good ham, but you can substitute with cooked bacon or omit this altogether for a vegetarian version. On top of the ham I placed grilled courgette slices that were also leftovers (they were not garnished).

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Then added the rest of the cheese. The eggs were whisked in a separate container and then gently poured over the whole dish. If you want to add cream, whisk this into the eggs before pouring. The egg mixture should seep into all the gaps and make the dish uniform whilst baking. You may want to help it out by slightly tilting the dish to all ends before sticking it into the oven. Add salt and pepper as desired.

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It will need about 20 minutes to cook in a 200 degree oven. Let the eggs solidify and the top start to brown slightly. It also heats up well if you want to add it to your lunchbox.


You will need:

– Rice. I used Basmati – about 1/2 a cup for each portion. I’m sure the recipe will work out fine with quinoa for lower carb intake. Or with couscous if that’s what rocks your boat. The following measurements work for 2-4 portions, depending on how intense you want your Moroccan to be 🙂

– One sweet onion (white) chopped very finely

– 1/2 teaspoon turmeric

– 1/4 teaspoon cumin

– 1/4 teaspoon hot chili

– 2 tablespoons olive oil

– 2-3 tablespoons pine nuts

– 2-3 tablespoons sunflower seeds

– 1/2 a cup blueberries

This dish takes 4 steps:

1) Cook the rice in boiling water for 15 minutes

2) If the blueberries are dried place them in a shallow pan and cover in water, bring to the boil and immediately remove from heat. Let them soak for 10 minutes and then blot dry on kitchen paper.

3) Fry the onion, chili, turmeric, cumin, pine nuts and sunflower seeds in olive oil. Stir continuously until the onion is translucent. Then remove from the heat.

4) Mix all your ingredients together after they have cooled down slightly.

This makes a great side for barbecued or grilled meat. Serve cold.