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| Thread ID: 106019 | 2009-12-22 07:46:00 | Recipe wanted | beetle (243) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 842268 | 2009-12-22 07:46:00 | I cant remember ever making one of these before........... but i have to make a rice salard for friday and i just want a simple yummy rice salard recipe ..............does anyone one have a good recipe? or suggestions for things to chop up and put in one? beetle :rolleyes: |
beetle (243) | ||
| 842269 | 2009-12-22 08:11:00 | Try having a look here:- www.grouprecipes.com HTH. |
Sweep (90) | ||
| 842270 | 2009-12-22 08:39:00 | If you throw some saffron in the rice as it cooks it will go a lovely yellow colour. Roasted peanuts, chopped capsicum, sultanas and peas all go well. I use a lemon juice, garlic, mustard and honey dressing. |
KarameaDave (15222) | ||
| 842271 | 2009-12-22 08:44:00 | trademecooks.net.nz | bob_doe_nz (92) | ||
| 842272 | 2009-12-22 10:42:00 | rice salad Insalata di Riso italian 250g easy cook italian rice 2 teaspoons salt 600ml cold water 4 tablespoons olive oil 1 tablespoon wine vinegar 2 spring onions finely chopped 1 small green pepper cored seeded and thinly sliced salt and pepper 1/4 cucumber diced 2 tablespoons chopped parsley crisp lettuce leaves Put the rice salt and water in a pan and bring to the boil. Stir cover tightly and simmer gently for 15 minutes. Uncover and cook for 1 to 2 minutes until the liquid is completely absorbed. Combine the oil vinegar spring onions green pepper and plenty of salt and pepper in a bowl. Add the hot rice and toss together thoroughly. Cover and leave until cold. Just before serving stir in the cucumber and parsley. Line a shallow bowl with lettuce pile the rice salad in the centre and serve immediately. Serves 4 rice salad with three mushrooms riso in insalata con tre funghi italian carluccio 10g dried porcini 150ml tepid water 200g risotno rice carnaroli vialone nano or arboro 1 small onion finely chopped 2 tablespoons extra virgin olive oil 250g mixed mushrooms thinly sliced 1 tablespoon finely chopped fresh flat leaf parsley sea salt freshly ground block pepper for the vinaigrette 2 tablespoons extra virgin olive oil juice 1/2lemon 1 tablespoon finely chopped fresh flat leaf parsley 2 tablespoons chopped fresh chives sea salt freshly ground block pepper Soak the dried porcini in the tepid water for 15 minutes then squeeze dry reserving the soaking liquor. Simmer the rice in a large pan of boiling lightly salted water until al dente. Drain and if the starch still remains rinse with a kettle of boiling water. Meanwhile fry the onion gently until soft without colouring. Add the fresh mushrooms soaked porcini and parsley together with a little salt to help extract the juices of the mushrooms. Mix the rice with the mushrooms adding 2 tablespoons of the soaking liquor for moisture. Mix the vinaigrette ingredients together thoroughly and stir into the rice. Adjust the seasoning and serve chilled. Salad is something you usually associate with summer. For this dish you have to choose a lovely late summers day because you want to use wild mushrooms which are in the main available from the beginning of August to the end of October. I use the best risotto rice available carnaroli not for the creaminess for which it is famous and which is normally the reason for choosing it but for the big big grains which being very absorbent swell up and remain slighty al dente. For the mushrooms you will need at least three different kinds but you can use as many as you wish. At this time of year you can find ceps horn of plenty and oyster mushrooms but you should always check a reference book before picking them (qv Mushrooms reference book). If wild mushrooms are not available the best replaccments are the cultivated shiitake oyster and button mushrooms with the addition of some dried porcini for taste. Serves 4 Copied from my recipe file, original sources no longer known. |
zqwerty (97) | ||
| 842273 | 2009-12-22 17:57:00 | Isn't salad for rabbits? | gary67 (56) | ||
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