Cashew Jasmine Rice Pilaf

I’m cleaning up some of my recipes pages, dear reader and splitting off the ones that have become too crowded. If possible I’ll update these with photos in the future, but for now this will have to do. I’ll schedule these so they won’t overrun the site.

Ingredients

1/2 Cup of Jasmine Rice
250ml Water
1 Tbsp Butter
1 Clove of Garlic, Minced
1/8 Tsp Turmeric
1/8 Tsp Cumin
1/8 Tsp Salt
1/16 Tsp Cinnamon
1 Bay Leaf
20g Cashews, Chopped
1 Tbsp Dried Fruit (Raisins etc)

Optional: Cilantro to Serve

Method

1. Cook Butter, Cumin, Turmeric, Cinnamon, Garlic in a pot on a medium-low heat for 2 minutes.

2. Stir in Rice, turn to medium and cook for 2-4 minutes, stirring occasionally to prevent sticking. Add Water, Salt, Fruit, Cashews and the Bay Leaf and stir up the Rice. Bring to the boil, then turn the heat down to medium (3 on hob) cover and let it cook for about 12 minutes.

3. After the 12 minutes is up, remove it from the heat. Let it stand for another 10 minutes or so. After 10 minutes, lift the lid, remove the Bay Leaf and take a fork and fluff the Rice.

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Ginger Jasmine Rice

I’m cleaning up some of my recipes pages, dear reader and splitting off the ones that have become too crowded. If possible I’ll update these with photos in the future, but for now this will have to do. I’ll schedule these so they won’t overrun the site.

Ingredients

1/2 Cup of Jasmine Rice
250ml Water and 1/3 of a Chicken Stock Cube
1/2 Tbsp Butter
1/2 Tbsp Olive Oil
2 Cloves of Garlic, Minced
1 1/2 Tbsp Grated Fresh Ginger
Pinch Salt

Optional: Add 1 Tbsp Fresh, Chopped Cilantro just before serving.

Method

1. Heat Olive Oil and Butter in a pot on a medium heat. When Butter has melted add the Garlic and Ginger and cook for a minute or so.

2. Stir in Rice and Chicken Stock, stir and bring to the boil, then turn the heat down to medium (3 on hob) cover and let it cook for about 12 minutes.

3. After the 12 minutes is up, remove it from 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 Wholegrain Basmati Rice

I’m cleaning up some of my recipes pages, dear reader and splitting off the ones that have become too crowded. If possible I’ll update these with photos in the future, but for now this will have to do. I’ll schedule these so they won’t overrun the site.

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 Cilantro, 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.

Herb Butter

I just had enough sage.

Original can be found here. You know this recipe, you’ve seen it dozens of times, there’s nothing new here, it’s just that I’ve never had a reason to make it before. Herb butter sounds great, but I don’t often use better when coking, at least not when I’m using herbs. But, I figured out a use. My mother makes stuffing and uses fresh sage, but often the sage isn’t ready when she’s making it, so since she fries her onions in butter I thought this would be an ideal solution. I did tweak it one way as you can see below. You’d be best to use freshly picked herbs, the smell of the fresh sage is intense, even for a older plant. I hate to make something like this without reason, last year I froze herbs in olive oil and struggled to use them, I think a fair few went into the bin, this is ideal as they’ll be used up fairly quickly. If you want really fast stuffing you can also blitz the onions and freeze them the same way. A quickie, but handy to know. See you later, dear reader.

Already popped and bagged.

Ingredients

110g Butter, Softened
1/4 Fresh Herbs, Chopped
1/2 Tsp Sea Salt
1/2 Tsp Freshly Ground Black Pepper

Can be frozen.

Method

1. Add everything to a bowl and stir together until Herbs have been evenly distributed throughout the butter. Scoop in a container, roll into a clingfilm log or fill into ice-cube trays.