Posts Tagged ‘Rice’

Veggie sausages

April 11, 2012 Leave a comment

I forgot to buy something to go with the delicious cauliflower I picked up this evening and decided to make my own from whatever was in the cupboards, luckily the mixed nuts were lurking there.


  • 1 finely sliced medium white onion
  • 1 heel of wholewheat breadcrumbs
  • 60g mixed nut kernels
  • 70g brown rice (cooked)
  • 3 tbsp rapeseed oil
  • 1 tbsp toasted sesame oil
  • 1 tsp mushroom ketchup (optional)
  • 1/3 tsp mixed herbs
  • 1/2 tsp garlic granules
  • 1/3 tsp of pimento powder
  • a large pinch of salt
  • a large pinch of black pepper


Combine all the ingredients in a mixing bowl and thoroughly mix together until everything binds in a very thick paste.

Allow to rest for 10 minutes and then divide into two or three portions, then roll by hand into sausage shapes.

Heat a small frying pan with 2-3 tablespoons of rapeseed oil over a medium heat and fry the sausages turning every 3 mins or so until golden brown.

Best eaten as a dinner accompaniment but also suitable for a breakfast (perhaps without the pimento).

Categories: Burgers Tags: , ,

Moroccan Stew

March 6, 2009 Leave a comment

This recipe combines the exotic appeal of North African cuisine, as imagined by this vegetarian, with the comfort and homeliness of a simple stew to make an aromatic and invigorating dish.


  • 4 onions
  • 6 cloves of garlic
  • 2 carrots
  • 8 small anya potatoes
  • 2 peppers
  • 4 finger chillies
  • 1 tsp cumin seeds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp pimento powder
  • ½ tsp cinnamon powder
  • 2 tbsp lemon juice
  • 1 can of chickpeas
  • 1 can of chopped tomatoes
  • 25g fresh coriander
  • 125g brown rice
  • ½ tsp honey
  • 2 large pinches salt
  • 1 large pinch of black pepper
  • 500ml vegetable stock
  • 2 tbsp toasted almonds


Soak the rice in the vegetable stock along with the honey and salt and pepper for at least an hour before preparing the rest of the dish. Roughly chop the onions and peppers, crush the garlic cloves whole with the flat of a suitably broad knife and slice the potatoes in half lengthwise. Cut the carrots in quarters lengthwise and halve leaving you with 8 sticks per carrot.

Preheat a large stirfry pan with 5-6 tablespoons of olive oil and add the cumin seeds. Once they start to fry, add the chopped vegetables (including the chillies, whole) and stir until all are coated with oil. Add the spices and stir well. Next, add the chickpeas followed by the lemon juice. Chop the coriander roughly and stir into the mixture.

After 5 minutes add the chopped tomatoes and stir. When they start to simmer, add the rice and stock to the pan. Stir and let simmer for 5-10 minutes while preheating the oven to 150°C.

Pour the mixture from the pan into a preheated oven dish and place in the oven for 45-50 minutes or until most of the stock has been absorbed by the rice.

Categories: Stew Tags: , , , , , ,


October 8, 2007 Leave a comment

I was introduced to Khichdi a few weeks ago and find it to be a great accompanyment to most curries. It’s very filling, simple to prepare and a great source of protein.


  • 60g long grain or brown rice
  • 30g red lentils
  • 15g green lentils
  • 225ml of cold water
  • A knob of butter/margarine
  • A pinch of salt (to taste)


Combine the rice and lentils in a pan. Add the salt, butter and water. Cover the pan and simmer until all the water is absorbed.

The above will make one portion. The basic rule of thumb is 3 parts rice, 2 parts red lentil, 1 part green lentil and 6 parts water.

Categories: Side dish Tags: ,

How to cook rice

May 6, 2007 Leave a comment

Simple to do once you know how, but a lot of people seem to feel it’s hard to get just right.

All you need to know are a few simple rules. I only cook basmati rice, so your mileage may very with other types.

  • Use a decent pan, preferably not a light stainless steel one
  • Use twice as much water as rice (eg: 1 cup rice = 2 cups water)
  • Keep it covered and don’t boil vigourously
  • Don’t stir or otherwise interfere with its cooking
  • Let the water evaporate entirely
  • If it gets to the end of cooking and you’re worried it will stick to the pan turn off the heat and uncover for the final few minutes

Note: The last few minutes of cooking are the make or break time. It may look cooked on the surface but the last bit of water in the bottom of the pan needs to get evaporated or you’ll get stodge when you serve it up.

After a few attempts it gets easier to judge. :)

The secret to not having rice stick or becoming a stodgy mess?

  • Firstly, it’s the don’t stir rule. Especially at the end of cooking
  • Wash, then soak your rice for 20-30 minutes before cooking
  • Use hot water to soak with some salt and a knob of butter or margarine (olive oil works too)

Adding flavour to your rice . . .

  • Add cinnamon bark, cardamom pods (bruise slightly in a mortar) and a teaspoon of turmeric
  • Or use a very mild vegetable stock (eg: a quarter cube dissolved in a pint of water) – hold the salt in this case as stock can be quite salty
Categories: Side dish Tags: