rice dishes

Barney guides you through a step-by-step guide to making a mushroom risotto - you might even find it relaxing!

Mushroom risotto

dried porcini mushrooms

vegetable stock cube

olive oil

onion,finely chopped

garlic cloves,finely chopped

pack chestnut mushrooms,chopped

risotto rice,such as arborio

x 175 milliliters glass white wine

butter

parsley leaves, chopped

Put 50g dried porcini mushrooms into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and pour over 1 litre <a href="https://www.bbcgoodfood.com/content/top-five-clever-kettles">boiling water</a>. Soak for 20 mins, then <a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">drain</a> into a bowl, discarding the last few tbsp of liquid left in the bowl.

Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.

Heat 2 tbsp olive oil in a shallow <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> or deep <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.

Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.

Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.

Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.

Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.

Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g grated parmesan or Grana Padano <a href="https://www.bbcgoodfood.com/content/top-graters">cheese</a> and half a handful of chopped parsley leaves.

Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.

Whip up this easy version of the traditional Spanish seafood dish straight from the storecupboard. Add extras such as chorizo and peas if you like

Easy paella

onion,chopped

tsp each hot smoked paprikaand dried thyme

paella or risotto rice

dry sherryor white wine (optional)

can chopped tomatoeswith garlic

chicken stock

frozen seafood mix

lemon, ½ juiced, ½

flat-leaf parsley,roughly chopped

Heat the olive oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> or <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a>. Add the onion and soften for 5 mins.

Add the smoked paprika, thyme and paella rice, stir for 1 min, then splash in the sherry, if using. Once evaporated, stir in the chopped tomatoes and chicken stock.

Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.

Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.

This new way with risotto makes an easy supper for two. For a non-veggie option, just add a few cooked, peeled prawns

Fennel & lemon risotto

fennel bulb

tbsp butter

onion

garlic

risotto rice

white wine

vegetable stock

lemon

cooked, peeled prawns per portion

Chop any green leafy fennel fronds and set aside. Cut off the stalk-like fennel top, remove the outer layers and finely chop both. Heat 1 tbsp butter in a frying pan and cook the onion, garlic and chopped fennel until soft but not coloured.

Add the rice and stir for 1 min. Pour over most of the wine and simmer until evaporated. Add 500ml of the hot stock, a ladleful at a time, stirring between each addition until it is absorbed.

Meanwhile, slice remaining fennel and fry in knob of butter until browned. Add remaining stock and wine and cook until tender.

When the rice is cooked, stir in the zest, Parmesan and some seasoning. Take off the heat and set aside, covered, for 2 mins. Serve in bowls, topped with the fennel fronds and cooked fennel, stirring the prawns through if using.

Barney guides you through a step-by-step guide to making a mushroom risotto - you might even find it relaxing!

onion, finely chopped

garlic cloves, finely chopped

pack chestnut mushrooms, chopped

risotto rice,

A heart warming, soul satisfying meal you must try this winter. Congee with Miso Sauce and Chili Oil is so simple to make with few basic ingredients, and the end result is a hearty meal to cozy you up on a cold night.

Congee With Miso Sauce

rice

chicken stock chicken bullion powder

white miso paste

soya sauce

green onion (thinly sliced)

boiled eggs to add on top (optional)

chili oil

Clean the rice several times to remove excess starch and then, drop it in a saucepan along with the stock or water along with the bullion powder. If the stock does not have salt, you might have to add some according to your taste. Turn on the heat and bring it to a boil. Then, turn down the heat to low and allow it to simmer for at least an hour, stirring in between, until the rice almost cooked through and turns creamy.

Mix the miso paste with soya sauce, add it to the congee and stir it around.

Drop the assorted veggies, keep it in the low heat  and simmer for 5 minutes. If the consistency looks too thick, add water to thin it out.

Sprinkle chopped green onion on top and serve warm along with half boiled eggs.

https://www.youtube.com/watch?v=NqnkYM3Ge1E

Congee With Miso Sauce and Chili Oil - EASY Congee recipe | Slow Cooked One Pot Meal #playfulcooking #congee

WRITTEN RECIPE - https://www.playfulcooking.com/rice-dishes/congee-miso-sauce/ 

CHILI OIL RECIPE  - https://www.playfulcooking.com/spice-and-condiment/garlic-chili-oil/ 

A heart warming, soul satisfying meal you must try this winter. Congee with Miso Sauce and Chili Oil is so simple to make with few basic ingredients, and the end result is a hearty meal to cozy you up on a cold night.

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Congee With Miso Sauce and Chili Oil

Puerto Rican Rice (Puerto Rican Yellow Rice with Corn) or Arroz Amarillo con Maiz is the perfect side dish.&nbsp; Pair it up with pork, chicken, steak, fish and you will have the ultimate perfect meal!

Puerto Rican Rice (Puerto Rican Yellow Rice with Corn)

rice (I use Goya brand)

corn (reserve liquid from corn)

tbsp Puerto Rican sofrito

pork fat

Goya sazon

tomato paste

tbsp pimento stuffed olives

chicken bouillon

oregano

bay leaf

tbsp vegetable or canola oil

red pimientos and fresh cilantro

water or chicken broth

salt

Rinse two cups of white rice several times until water runs clear.This removes the talc coating (peril) that preserves the rice.

In a caldero or dutch oven pot over medium heat, add two tablespoons of vegetable oil and saute cubed pork fat until golden brown.

Add 3 tablespoons of Puerto Rican sofrito and stir together with pork fat and oil.  Cook for two to four minutes.

Add sazon packet, tomato paste, chicken bouillon, oregano and bay leaf to pot. Stir.

Add three cups of water or chicken broth and salt to taste.

Add can of corn (with liquid from can) and olives.  Stir.Cook until liquid starts to bubble.

Add rice to pot.Note:&nbsp; You will know you have the perfect amount of water or broth when you can lay and sit a large spoon on top of rice and spoon is covered with just enough liquid but you can still see it.&nbsp; (You can still see spoon through water)If spoon sinks completely and you cannot see spoon, you have added too much water, remove some if necessary otherwise your rice will come out clumpy and sticky.

Cook rice uncovered over medium heat until water evaporates.&nbsp; Then and only then, turn rice with the large spoon and lower eat.&nbsp; Cover pot immediately!!!Cook for 15 minutes.NOTE:&nbsp; This is VERY IMPORTANT, DO NOT UNCOVER RICE for 15 minutes or the rice will stun and not cook properly.&nbsp; It will stay hard!!!&nbsp; DO NOT UNCOVER!!!

After 15 minutes of cooking the rice, uncover and stir rice again.Cook for another 15 minutes on the lower heat.&nbsp; Again DO NOT UNCOVER for the next 15 minutes!

After the 15 minutes, take off lid and stir again.  Rice is done now.Top rice with red pimientos and cilantro if you like.

Chicken Maqluba - Upside Down Rice
®This is a RAS signature Recipe©
 Chicken Maqluba is a popular meat and rice dish throughout the Levant.
Maql...com

Chicken Maqluba &#8211; Upside Down Rice

kg Chicken, medium or large bone-in pieces (with skin)

(about 850 gms) Short-grain rice

Cauliflower

Potatoes,

Carrot,

Onion (I use Vidalia), chopped

Garlic,

Bay leaves

As needed Sunflower or vegetable oil (for sautéing and shallow frying)

To taste (about 4 1/2 tsp total) Salt

Coriander powder

tsp Black pepper

tsp Turmeric

Tbsp Ginger and Garlic paste (see notes)

tsp Ground Cinnamon

tsp Turmeric powder

tsp Ground Cumin

tsp Ground Allspice

tsp Black pepper powder

tsp Clove powder

tsp Green cardamom powder

Marinate the chicken: Use fresh Chicken. Keep the skin on. Cut the pieces into medium-large pieces. Pat dry and add to a bowl.

Add the ingredients 'to marinate Chicken' and rub well into the pieces. Salt is not added now.

Set aside the chicken to marinate for 1 hour.

Wash and Soak Rice: Meanwhile, rinse the rice thoroughly till the water runs clear, and then soak the rice for up to 30 minutes. (Read the package instructions as different rice varieties require less or no soaking time). However I found for a 'one-take'  and 'fixed liquid' type of cooking like Maqluba, the soaking ensures that the rice will be cooked nicer and not sticky. Keep the rice drained in a colander, after soaking time.

Prepare Spice-mix: Mix together all ingredients for the spice mix in a small bowl and set this aside.

Chop/Slice Vegetables: Chop the onion. Slice the garlic, potato and cauliflower, and carrot. The potato and cauliflower must be fairly thick slices/chunks. Keep one side of the cauliflower chunks flat, so that they are easier to pan-fry later.

Par-Fry/Sear the Marinated Chicken:   Heat 1/4 cup oil in a flat- non-stick pan large enough to fit the chicken pieces. We don't want to cook them fully, just sear the skin and give it a golden brown color on all sides. This takes 4-5 minutes per side, depending on the size of the pieces.

Remove the chicken to a plate. Strain the oil used for frying and add to a stockpot.

Preparing the Broth:   Heat the same oil used for frying the chicken in the stockpot. Add the chopped onion and saute till softened nicely and just starting to change color.

Return the fried chicken and toss with the onions to coat the chicken and absorb some flavor. Toss just a brief while. Add salt(1tsp) and mix through. Remember we have not added any salt to the chicken while marinating.

Add hot water(8cups) and the bay leaves and bring to a simmer. As the water begins to simmer, remove the scum that floats to the top of the broth. Once the broth boils strongly it will just boil 'into' the stock and can not be removed. If the scum is not removed it can cause an unpleasant layer of impurity over the cooked rice.

 As soon as the water boils, add (1Tbsp) of the prepared spice mix. Stir, cover, and reduce heat to low - bring to a light simmer. Simmer like this, covered, for 20 minutes. Continue at step 15.

Frying of Vegetables: Heat a generous amount of oil in the same pan used earlier for chicken( washed clean). First, fry the garlic sliced till light golden and quickly strain them out of the oil Don't allow them to turn dark, or they will go bitter.

To the flavored oil, add the. cauliflower first and fry each side till golden. remove the fried cauliflower to kitchen paper towels, to absorb the excess oil. Repeat this process with the Potatoes. No need to fry the carrots.

After simmering for 20 minutes, remove the broth from heat. Remove the chicken pieces gently. Sprinkle a dash of salt lightly, over the chicken pieces and set them aside.

Strain the hot broth to remove the onions. We may discard this. Measure the resulting broth and set it aside.

 Assemble the Maqluba: Although usually 1 large pot is used to prepare the Maqluba, I prefer to divide the ingredients into two smaller, similar-sized pots. This makes it easier to flip over later. Divide all the ingredients into the two pots in the following order. Or add it all to one pot, if you prefer that.

You can very lightly grease the bottom of the pot. (You may also like to line the bottom with a round parchment paper to prevent any ingredients from sticking) First, add a layer of Chicken. Adding the chicken on the bottom helps to get the skin crisp, and you get a sort of 'baked effect' that tastes so good.

Fill in the gaps with the carrot slices. Next, add a layer of fried cauliflower chunks and then a layer of potato slices.

Next, Divide the rice equally into both pots. Do not stir the layers. So you have three layers now, of chicken, vegetables, and rice.

Now sprinkle over (1 3/4 tsp salt)/per pot over the rice and( 1/2 tsp) prepared spice mix/per pot. (Again- no mixing please). Also, divide and scatter the fried garlic slices over the top.

Slowly pour the strained broth over the rice, just enough to cover the rice by about a centimeter.

Cook the Maqluba on Low heat: Place a small flat steel plate over the top to help keep the layers from moving around.

Cover the pots, and place them on the lowest heat. After 10-15 minutes ( since we are using smaller pots), the water should be absorbed. The water should never boil, or the layers will be disrupted.

After 10 minutes, I listen to the pot to make sure there is no crackling noise. In any case, do not cook too long, or you will burn the bottom layer.

Remove the steel plate from the top and check on the side of the rice with a long chopstick, to make sure there is no liquid left.

Now return the lid and just rest the cooked maqluba for a further 10 minutes. This will help the rice to plump up in the residual steam and also develop flavor.

Open and allow any excess steam to escape.

Makloubeh the Maqluba! Or flip it upside down:   Place the serving platter over the open pot and grab hold to the handles as well as the side of the platter - together firmly to Flip it over. Wait at least 5 minutes before gently lifting the pot to reveal the lovely tower, that is Maqluba! Garnishing is not necessary, although you might like some toasted pine nuts. Serve with Yoghurt-Cucumber Salad. I like to add some garlic powder and cumin to my yogurt salad.

Arabian Chicken Kabsa, also known as Machboos, is an authentic Arab dish that&#39;s popular across the Gulf countries and enjoyed throughout the Middle East.

Arabian Chicken Kabsa - Machboos

tbsp olive oil

bone-in skin-on chicken leg quarters

ghee

onions

tsp baharat

turmeric

cinnamon powder

allspice

tsp black pepper

½ tsp salt

cloves

limes

cinnamon

cardamom

bay leaves

green chili ((chopped))

tbsp fresh ginger ((finely chopped))

garlic ((finely chopped))

tomatoes ((diced))

400 g basmati rice

chopped parsley or coriander ((to garnish))

pine nuts ((to garnish))

Heat olive oil in a large Dutch oven or heavy-based pot over medium-high heat.

Brown the chicken leg quarters on all sides. Remove and set them aside on a plate.

In the same pot, add ghee and sauté diced onions until golden brown.

Stir in baharat, turmeric, cinnamon powder, allspice, black pepper, salt, cloves, dried limes, cinnamon stick, cardamom, and bay leaves. Cook for a couple of minutes until fragrant.

Add green chili, fresh ginger, and garlic. Sauté for a few minutes.

Mix in tomato paste and diced tomatoes. Cook until the tomatoes break down.

Return the browned chicken to the pot. Pour in chicken stock and bring to a simmer. Cover and cook for about 45 minutes.

Soak the basmati rice in cold water while the chicken is cooking.

After cooking the chicken for 45 minutes, rinse the basmati rice under cold water until the water runs clear. Add it to the pot, stirring gently.

Cover and simmer for an additional 20-25 minutes or until the rice is tender and the chicken is cooked through.

Let the dish rest for 10 minutes before serving.

Transfer the rice and chicken pieces to a serving plate. Garnish with chopped parsley or coriander and pine nuts.

We made this tonight.  It is incredible and we will definitely make this again!  Thank you again for sharing this recipe.  Wishing you all the very best!

Top 8 rice dishes recipes from across the web

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Arabian Chicken Kabsa - Machboos

Top 8 rice dishes recipes from across the web

The most viewed rice dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom risotto

Easy paella

Fennel & lemon risotto

Mushroom risotto

Congee With Miso Sauce

Puerto Rican Rice (Puerto Rican Yel...

Chicken Maqluba &#8211; Upside Down...

Arabian Chicken Kabsa - Machboos

The most viewed rice dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Chicken Maqluba – Upside Down...