Wholegrain Basmati Rice

Almond Curry with Spiced Pilaf

Sweet Potato Cooked in Rice

Wholegrain Basmati Rice

Ingredients

1/2 Cup (100g) of Wholegrain Basmati Rice
250ml Water/Cooled Strong Brewed (2 Bags) Tea

Method

1. Add the Water and Rice to a flat bottomed pot. Put the pan on high heat. Wait till the water boils and starts bubbling then turn the heat down to medium (3 on hob) cover and let it just sit there for 20 minutes.

2. After the 20 minutes is up, turn off the heat. Let it stand for another 10 minutes or so. After 10 minutes, lift the lid and take a fork and fluff the Rice.
Variations:

Pumpkin Seed Butter Rice: Add 1 Tbsp Pumpkin Seed Butter alongside Water and Rice, stir while boiling until dissolved. When boiling turn down and cook as normal.

Tahini Rice: Add 1 Tbsp Tahini alongside Water and Rice, stir while boiling until dissolved. When boiling turn down and cook as normal.

Turmeric Rice: Add 1/2 Tsp Ground Turmeric or 1 and 1/2 Tsp Fresh Turmeric alongside every 1/2 Cup of Rice.

Nut Butter Rice: Add 15g of any Natural Nut Butter and Pinch Salt to Water and Boil until dissolved. Add Rice and cook as normal.

Sweet Potato Rice: Add 50g Finely Cubed Sweet Potato alongside Rice and cook as normal.

Raw Garlic Rice: Add 2-3 Garlic Cloves, grated, and 1 Tbsp Butter/Olive Oil just before serving.

Rice and Quinoa: Add 25g Washed Quinoa alongside Rice and cook as normal.

Southern Style Honey Rice: Cook Rice as Normal (Or in Strongly Brewed Honeybush Tea) and just before lifting the lid add 3/4 Tbsp Butter and 1/2 Tbsp Honey to a jug and Microwave until Butter has melted. Add 1/8 Tsp Cinnamon and 1/16 Tsp Ground Ginger to the Butter mix and Stir together. Stir into the hot rice and serve. Top with Chopped Roasted Peanuts or add 1 Tsp Natural Peanut Butter along with Butter and Honey if desired. (Tweaked from: Here)


Cumin Rice

Ingredients

1/2 Cup of Wholegrain Basmati Rice
250ml Water
1/8 Small Yellow Onion, Chopped
1/2 Tsp Olive Oil
1/4 Tbsp Cumin
Salt and Black Pepper to Taste

Method

1. Add the Olive Oil and Onion to the pot and cook for 5 minutes on a medium heat.

2. Add the Water, Cumin, Salt, Black Pepper and Rice the pot. Put the pan on high heat. Wait till the water boils and starts bubbling then turn the heat down to medium (3 on hob) cover and let it just sit there for 20 minutes.

3. After the 20 minutes is up, turn off the heat. Let it stand for another 10 minutes or so. After 10 minutes, lift the lid and take a fork and fluff the Rice.



Coriander Rice

Ingredients

1/2 Cup of Wholegrain Basmati Rice
250ml Water
1/8 Small Yellow Onion, Chopped
1/2 Tsp Olive Oil
1/2 Tsp Ground Coriander
Salt and Black Pepper to Taste
1/2 Tbsp Fresh Coriander, Chopped Fine

Method

1. Add the Olive Oil and Onion to the pot and cook for 5 minutes on a medium heat.

2. Add the Water, Coriander, Salt, Black Pepper and Rice the pot. Put the pan on high heat. Wait till the water boils and starts bubbling then turn the heat down to medium (3 on hob) cover and let it just sit there for 20 minutes.

3. After the 20 minutes is up, turn off the heat. Let it stand for another 10 minutes or so. After 10 minutes, lift the lid, add the Fresh Coriander and then take a fork and fluff the Rice.



Spiced Pilaf

Ingredients

1/2 Cup of Wholegrain Basmati Rice
250ml Water
1/4 Small Yellow Onion, Chopped
2 Cloves Garlic
1/4 Tsp Ground Turmeric
1/4 Tsp Ground Cumin
1/8 Tsp Cinnamon
1/8 Tsp Sea Salt
1/8 Tsp Black Pepper
20g Slivered/Nibbed Almonds

Method

1. Melt Butter in pot on a medium heat and add Onion, Garlic and Almonds. Cover and cook for about 5 minutes or until Onion is soft and Almonds are slightly golden.

2. Stir in Spices and cook for 30 seconds, then add the Rice and stir everything together and cook for a further minute or two, keep stirred to prevent burning.

3. Add the Water and turn to a high heat. Wait till the water boils and starts bubbling then turn the heat down to medium (3 on hob) cover and let it just sit there for 20 minutes.

4. After the 20 minutes is up, turn off the heat. Let it stand for another 10 minutes or so. After 10 minutes, lift the lid and take a fork and fluff the Rice.


Green Rooibos Rice

Ingredients

1/2 Cup of Wholegrain Basmati Rice
250ml Water
1 Green Rooibos Teabag
1 Tbsp Raisin/Sultanas
1/2 Tbsp Olive Oil or Butter
1/2 Tsp Curry Powder
1/4 Tsp Salt

Method

1. Steep the Teabag and Sultanas in boiling Water or 5-10 minutes depending on desired strength.

2. Add the Olive Oil and Curry Powder to the pot and cook for 1 minute on a low heat.

3. Add the Tea (Topping up to 250ml as necessary) and Sultanas and Rice the pot. Stir it together and turn the heat to high. Wait until the water boils and starts bubbling then turn the heat down to medium (3 on hob) cover and let it just sit there for 20 minutes.

3. After the 20 minutes is up, turn off the heat. Let it stand for another 10 minutes or so. After 10 minutes, lift the lid, add the Salt and then take a fork and fluff the Rice.

 photo WP_20161015_003_e_zpsiyyt3a8b.jpgPlain with Pumpkin Curry

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11 thoughts on “Wholegrain Basmati Rice

  1. Pingback: Chicken Curry |
  2. Pingback: Time to Bulk Up |

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