Grilled chilli & coriander salmon with ginger rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Grilled chilli & coriander salmon with ginger ricerecipe. Enjoy quick & easy rice recipes and learn how to make Grilled chilli & coriander salmon with ginger rice. 

For a quick and healthy dinner try this tasty salmon dish, full of fresh flavours

Easy
Serves 2
Prep 5 mins
Cook 15 mins

Ingredients

2 skinless salmon fillets , about 140g/5oz each
1 red chilli , deseeded and finely chopped
small bunch coriander , chopped
1 lime , halved, for serving

FOR THE RICE

2 tbsp olive oil
1 onion , chopped
small piece fresh root ginger , finely chopped
1 garlic clove , thinly sliced
100g basmati rice

Method

Heat 1 tbsp oil in a pan and put the kettle on to boil. Fry the onion for a few mins until lightly browned. Stir in the ginger and garlic, fry for 1 min, then stir in the rice. Add 300ml boiling water and a little salt, then bring to the boil. Cover and cook for 10-12 mins until the rice is tender. Heat grill to medium.

Brush a baking tray lightly with a little oil. Put the salmon on top and grill for 4-5 mins, then scatter with chilli, coriander, remaining olive oil and seasoning. Grill again for just 4-5 mins until the salmon is cooked through. Serve with the rice and lime halves for squeezing over.

Nutrition per serving

546 kcalories, protein 33g, carbohydrate 46g, fat 27 g, saturated fat 5g, fibre 1g, sugar 4g, salt 0.17 g

Recipe from Good Food magazine, August 2008.

More Rice Recipes:      

Tuna sashimi with coconut rice 
Chicken and avocado rice salad 
Sesame tuna rice salad 
Portuguese drumsticks with spiced rice 
Rice soup with peas and spinach 
Mushroom risotto

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Tuna sashimi with coconut rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Tuna sashimi with coconut rice recipe. Enjoy quick & easy rice recipes and learn how to make Tuna sashimi with coconut rice.

Ingredients (serves 4)

1 cup (200g) jasmine rice
4 spring onions, thinly shredded
1/2 cup (125ml) coconut milk
Juice of 1/2 lime
1/4 tsp dried chilli flakes
400g sashimi-grade tuna (see note), sliced
2 avocados, flesh cut into thin wedges
50g toasted sesame seeds
Gluten-free tamari (naturally brewed soy sauce) and lime wedges (optional), to serve

Method

Cook the rice in boiling salted water according to packet instructions.

Meanwhile, place the spring onion in a bowl of iced water until it curls. Drain and set aside. Combine the coconut milk, lime juice and chilli in a bowl. Season with salt and pepper, then set aside.

Drain the rice, return to the pan and stir in the coconut dressing and half the spring onion.

Divide the rice among serving plates. Top with the tuna and avocado wedges, then garnish with the remaining onion and sesame seeds. Serve with a bowl of tamari to dip, and lime if desired.

Notes

Sashimi-grade tuna is from fishmongers. Gluten-free tamari is from supermarkets and health food shops.

You can buy ready-sliced sasimi from a sushi bar to make this dish even quicker.

Source
delicious. - September 2008, Page 104
Recipe by Valli Little
 
More Rice Recipes:     

Chicken and avocado rice salad 
Sesame tuna rice salad 
Portuguese drumsticks with spiced rice 
Rice soup with peas and spinach 
Mushroom risotto
Soy sauce chicken

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Carribean salmon recipe - How to make Carribean salmon recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Carribean salmon recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Carribean salmon.

Ingredients

2 garlic cloves, finely chopped
2 limes, finely zested, then halved
1tbsp jerk seasoning
1tbsp fresh thyme leaves
2cm (1in) piece fresh ginger, finely grated
1tbsp light olive oil
4 salmon fillets, with skin on
green beans, to serve
rice, to serve
sweetcorn (optional)
chopped cherry tomatoes (optional)
coriander (optional)

Mix together the garlic, lime zest, jerk seasoning, thyme, ginger and oil. Smear over the salmon and leave to marinate for 30 minutes.

Place the fish in a lightly oiled fish rack. Barbecue for 3 minutes or so on each side – aim for them to be charred on the outside, but still slightly pink in the centre. Alternatively, grill or griddle for around 5 minutes or until cooked to your liking.

Chargrill the zested lime halves on the cut side until griddle lines appear – it should take 2-3 minutes.

Serve the salmon with green beans and rice mixed with corn, chopped cherry tomatoes and coriander. Garnish with the grilled limes and a little extra thyme.

More Rice Recipes:

Rice-crusted salmon bake
Lemon-grass jasmine rice
Gammon sausage paella
Texas Style Pesto with Pork Tenderloin and Spanish Rice
Rockin' Roast Pork Shoulder with Spanish Rice
Spanish Style Beef and Rice

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Rice-crusted salmon bake recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice-crusted salmon bake recipe. Enjoy quick & easy rice recipes and learn how to make Rice-crusted salmon bake.  

Ingredients (serves 6)

1 cup long-grain white rice
30g butter, chopped
1 egg, lightly beaten
415g can pink salmon, drained, bones and skin removed, flaked
1 1/2 cups milk
1/2 cup Kraft mayonnaise
1 tablespoon MasterFoods dijon mustard
2 tablespoons gluten-free cornflour
2 teaspoons lemon juice
2 tablespoons chopped fresh dill
1/2 cup grated Coon cheddar cheese

Method

Preheat oven to 180°C/160°C fan-forced. Cook rice following packet directions. Combine rice, butter and egg in a bowl.

Grease a 5cm-deep, 18cm x 28cm (base) ovenproof dish. Press rice mixture over base and sides of dish. Top with salmon.

Combine milk, mayonnaise and mustard in a saucepan over medium-high heat. Cook, whisking, for 2 to 3 minutes or until nearly boiling. Reduce heat to medium.

Combine cornflour and 2 tablespoons cold water in a bowl. Stir cornflour mixture into milk mixture. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat. Stir in lemon juice and dill. Season with salt and pepper. Cool slightly. Spoon milk mixture over salmon. Sprinkle with cheese. Bake for 30 to 35 minutes or until golden. Stand for 10 minutes. Serve.

Notes

All branded ingredients were gluten-free at time of publication. Always check ingredient labels.

Source
Super Food Ideas - April 2009, Page 44
Recipe by Donna Boyle

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Lemon-grass jasmine rice
Gammon sausage paella
Texas Style Pesto with Pork Tenderloin and Spanish Rice
Rockin' Roast Pork Shoulder with Spanish Rice
Spanish Style Beef and Rice
Spanish Rice   

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Salmon pea and dill risotto recipe - How to make Salmon pea and dill risotto

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Salmon pea and dill risotto recipe. Enjoy quick & easy rice cooking recipes and learn how to make Salmon pea and dill risotto.  

Recipe facts:

Cost: £2.30
Takes: 10mins to prepare and 30mins to cook
Serves 3

Ingredients

1 x 15ml spoon olive oil
1 small onion, finely chopped
2 sticks celery, finely chopped
1 clove garlic, peeled and crushed
125g Arborio risotto rice
100ml dry white wine
1 vegetable stock cube made up to 450ml with boiling water
125g frozen peas
2 fillets of salmon, cooked and flaked (approx 120g each)
2 x 15ml spoons chopped dill
150g Light Choices Natural Cottage Cheese
Freshly ground black pepper

Preparation

Light Choices Natural Cottage Cheese offsets the richness of the rice whilst adding low fat creaminess to this Italian style risotto. Serve for a warming, substantial supper dish with a crisp green salad.

Heat the oil in a large frying pan and gently sauté the onions, celery and garlic until softened.

Add the rice and stir until all the grains are well coated in oil.

Add the white wine and stir until the liquid is absorbed and the alcohol bubbles away.

Keeping the stock hot in a separate pan, pour a ladleful onto the rice, stirring and simmering gently. Add more liquid as it becomes absorbed. Repeat until the rice is cooked but remains al- dente, approximately 20 minutes, stirring in the peas and the cooked salmon flakes with the last ladleful of stock.

Stir in the chopped dill and Light Choices Natural Cottage Cheese and season to taste with plenty of ground black pepper before serving. Serve with fresh green vegetables.

Health tip: For a lower salt recipe use a fresh stock or just half a stock cube. This could typically reduce the salt content of your recipe by approximately one third.

Try a different risotto: Butternut Squash and Asparagus Risotto with Light Choices Natural Cottage Cheese Add ½ a peeled and deseeded butternut squash cut into 2cm cubes with the onion and celery and sauté gently for about 10 minutes until softening. Cook as above but instead of peas add 75g fine asparagus cut diagonally into 3 pieces and instead of dill add chopped parsley.

From Tesco Realfood

 

More Rice Recipes: 

Salmon En Croute Stuffed with Artichokes and Wild Rice

Spiced cod with lemon & spinach rice

Soy-marinated salmon with fried rice 

Paella fried rice

Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce
Spiced rice with kippers & poached eggs 

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Salmon En Croute Stuffed with Artichokes and Wild Rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Salmon En Croute Stuffed with Artichokes and Wild Rice recipe. Enjoy quick & easy rice recipes and learn how to make Salmon En Croute Stuffed with Artichokes and Wild Rice. 

Ingredients

1 onion, chopped
1 tbsp olive oil
1 garlic clove, chopped
150g (5oz) wild rice
450ml (¾pt) vegetable stock
1 x 280g artichoke halves in oil, drained and roughly chopped
1 tbsp roughly chopped rosemary
2 tbsp pine nuts, toasted
1 lemon, finely grated zest only
1.6kg (3½lbs) skinned side of salmon

Note: Side of salmon available in store at the fish counter

750p ready rolled puff pastry
plain flour, for rolling out
1 egg yolk
steamed green vegetables and cranberry sauce, to serve

Preparation

Fry the onion in the olive oil over a medium heat for 10 minutes, until colouring. Stir in the garlic.

Rinse the rice and add to the pan with the stock. Cover and simmer for 35 minutes, or until the rice is tender and all the stock has disappeared. Stir in the artichokes, rosemary, pine nuts and lemon zest. Season, set aside.

Preheat the oven to gas 6, 200ºC, fan 180ºC. Slice the salmon in two horizontally (ie across the belly of the fish) to form two similar-sized, slimmer pieces. Unfurl the puff pastry sheets and, on a lightly floured surface, roll out one sheet to make it 5cm (2in) wider than the other. Lay the thicker, unrolled sheet out on a lined baking tray and top with a piece of salmon. Season lightly. Mound the rice on the salmon and top with the other salmon piece.

Mix the egg yolk with 1 tbsp water and brush a little onto the pastry, round the edge of the salmon. Drape the larger sheet of pastry over and press down to seal both sheets together around the salmon, pushing any air out. Trim the excess pastry and press all the way around with a fork to make an indented seal. Brush the remaining egg yolk mixture over the top and gently run the points of a fork over the top to decorate. Bake for 40 minutes, until the pastry is a deep golden colour. Serve with steamed greens and cranberry sauce.

From Tesco Realfood

More Rice Recipes: 

Spiced cod with lemon & spinach rice

Soy-marinated salmon with fried rice 

Paella fried rice

Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce
Spiced rice with kippers & poached eggs
Tuna, tomato and rice triangles

  

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Spiced cod with lemon & spinach rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spiced cod with lemon & spinach rice recipe. Enjoy quick & easy rice cooking recipes and learn how to make Spiced cod with lemon & spinach rice.   

Ingredients

½ chicken or vegetable stock cube
225g (7½oz) easy-cook long grain rice
4 x cod fillets
2 tbsp mango chutney
¼ tsp cumin seeds
2 pinches dried chilli flakes
25g (1oz) butter
1 medium onion, finely chopped
1 clove garlic,
1 red pepper, deseeded and cut into chunks
100g (3.5oz) frozen peas
½ tsp ground turmeric
1 tsp medium curry powder
finely grated zest of 1 unwaxed lemon
100g (3½oz) bag baby spinach leaves
4 heaped tbsp thick yogurt or soured cream
lemon or lime wedges, to serve
mint leaves and coriander sprigs to garnish (optional)

Preparation

Half fill a medium pan with water, add the stock cube and bring to the boil. Stir in the rice and return to the boil. Cook for 10 minutes, or according to pack instructions, until tender.

Preheat the grill. Place the cod on a foil-lined baking tray and spread each fillet with mango chutney. Sprinkle with the cumin seeds, chilli flakes and plenty of pepper. Cook under a medium-hot grill for 7-10 minutes, until cooked through.

Meanwhile, melt the butter in a large pan and cook the onions, garlic and peppers for 8-10 minutes. Add the peas, turmeric, curry powder and lemon zest and cook for another 2 minutes, stirring constantly.

Drain the rice and then tip it into the pan with the vegetables. Scatter over the spinach and toss together over a low heat until the spinach wilts. Divide the rice between four plates and top each with a fish fillet. Spoon the yogurt or soured cream on top and garnish with a wedge of lemon or lime and fresh herbs.
 

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Soy-marinated salmon with fried rice 

Paella fried rice

Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce
Spiced rice with kippers & poached eggs
Tuna, tomato and rice triangles
Fish with rice noodle cakes

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Soy-marinated salmon with fried rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Soy-marinated salmon with fried rice recipe. Enjoy quick & easy rice recipes and learn how to make Soy-marinated salmon with fried rice.

Spice up your regular midweek menu with colourful ingredients and have something to look forward to tonight!

Preparation Time 20 minutes | Cooking Time 30 minutes

Ingredients (serves 4)

130g (2/3 cup) jasmine rice
2 tbs kecap manis (see note)
1 tbs dark soy sauce
125ml (1/2 cup) peanut oil
2 tsp sesame oil
4 x 200g pieces salmon fillet, pin-boned, skinned
1 egg
1 tsp fish sauce
2 cloves garlic, thinly sliced
2cm piece ginger, cut into julienne (matchsticks)
1 small red onion, thinly sliced
150g snow peas, trimmed, thinly sliced on the diagonal
160g (1 cup) shelled peas
1/2 cup mint leaves, roughly chopped
1/2 cup coriander leaves
Sliced long red chilli, to serve

Method

Cook rice in a saucepan of boiling salted water for 15 minutes, then drain and rinse under cold water to cool and remove starch. Drain again. Spread rice over a large oven tray and place in the freezer for 30 minutes to dry out.

Meanwhile, to make soy marinade, whisk together kecap manis, soy sauce, 1 tbs peanut oil and 1 tsp sesame oil in a large bowl. Using a sharp knife, cut salmon pieces in half lengthwise, then add to soy marinade and turn to coat. Cover and refrigerate until needed.

Whisk together egg, fish sauce and remaining 1 tsp sesame oil in a small bowl. Heat 1 tbs peanut oil in a large wok over high heat. Pour egg mixture into wok, then tilt wok to thinly coat. Cook for 2 minutes or until omelette is just set, then slide onto a board. Roll up, then thinly slice widthwise. Set aside.

Wipe wok clean with paper towel and return to heat. Add 2 tbs peanut oil, then add garlic, ginger and onion, and stir-fry for 1 minute or until garlic is golden. Add snow peas and peas, and stir-fry for a further 3 minutes. Add rice, mint and coriander, and stir-fry for 4 minutes or until rice is heated through. Remove wok from heat and cover to keep warm.

Drain salmon. Heat remaining 2 tbs peanut oil in a large frying pan over high heat. Cook salmon for 30 seconds each side for medium-rare or until cooked to your liking.

Divide fried rice among plates and top with salmon and chilli to serve.

Notes

Allow an extra 30 minutes to dry rice. Tips: Kecap manis, available from supermarkets, is Indonesian sweet soy sauce. Use up leftover steamed rice from takeaways to make the fried rice and omit step 1.

Source
MasterChef - March 2011, Page 45
Recipe by Dominic Smith

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Paella fried rice
Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce
Nasi kuning (yellow rice)
Sweet black rice pudding
Caramelized Rice Pudding with Pears and Raisins
Yoghurt rice pudding

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Chermoula fish with pistachio saffron rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chermoula fish with pistachio saffron rice recipe. Enjoy quick & easy rice cooking and learn how to make Chermoula fish with pistachio saffron rice. 

Preparation Time 10 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

8 small (about 80g each) firm white fish fillets (such as dory)
125ml (1/2 cup) chermoula paste
2 tbs olive oil
1 brown onion, halved, finely chopped
12 fresh curry leaves
300g (1 1/2 cups) basmati rice
1/2 tsp saffron threads
875ml (3 1/2 cups) water
140g (1 cup) pistachio kernels,coarsely chopped
Salt & freshly ground black pepper
Fresh coriander leaves, to garnish

Method

1. Combine fish and chermoula paste in a large glass or ceramic dish and cover with plastic wrap. Place in the fridge for 15 minutes to develop the flavours.
  
2. Meanwhile, heat half the oil in a large saucepan over medium-high heat. Add the onion and curry leaves and cook, stirring, for 5 minutes or until onion is soft. Add rice and saffron and stir to coat. Add water and bring to the boil, stirring occasionally. Reduce heat to low and simmer, covered, for 15-20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Stir through pistachios. Season with salt and pepper.
  
3. Heat the remaining oil in a frying pan over medium heat. Add fish and cook for 2 minutes each side or until just cooked.
  
4. Spoon rice among plates. Top with fish and sprinkle with coriander to serve.

Source
Good Taste - March 2005, Page 92
Recipe by Sarah Hobbs

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Salmon and avocado rice balls
20-minute rice supper
Spiced rice with kippers & poached eggs
Tuna, tomato and rice triangles
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Brown rice and tuna salad

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Salmon and avocado rice balls recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Salmon and avocado rice balls recipe. Enjoy quick & easy recipes and learn how to make Salmon and avocado rice balls. 

Makes 16

Ingredients

2 cups sushi rice, rinsed
5 tablespoons sushi seasoning (we used Mitsukan brand)
1/2 small avocado, peeled, stone removed
1/2 small lemon, juiced
1/2 carrot, finely chopped
1/4 Lebanese cucumber, finely chopped
50g sliced smoked salmon, chopped
3/4 cup sesame seeds, toasted
soy sauce, to serve

Method

1. Place rice and 2 cups of cold water in a medium saucepan. Bring to the boil over medium heat. Reduce heat to low. Simmer, covered, for 15 minutes or until rice is just tender. Remove pan from the heat. Set aside, covered, for 10 minutes.

2. Add sushi seasoning to rice. Using a fork, gently fold through rice. Spread rice mixture over a large tray lined with baking paper. Set aside for 1 hour or until rice has cooled.
  
3. Mash avocado and lemon juice together in a bowl. Using damp hands, divide rice into 16 equal portions. Place on a large board lined with baking paper. Using fingertips, press each rice portion into a 1cm-thick round.
  
4. Spoon 1 teaspoon of avocado mixture in the centre of each round. Divide carrot, cucumber and salmon between rounds. Fold rice mixture around filling to form a ball. Roll balls in sesame seeds. Place on a large tray. Cover and refrigerate for 1 hour. Serve with soy sauce.

Notes
For an extra flavour 'kick', you could spread the rice rounds with a little wasabi paste and top the salmon with a slice of pickled ginger before rolling into a ball.

Pickled ginger, or gari, traditionally is used to refresh the palate between pieces of sushi. It's made by marinating finely-sliced ginger in rice vinegar, water and sugar. You can find it in the Asian section of your supermarket.

Source
Super Food Ideas - September 2007, Page 38
Recipe by Alison Roberts

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Spiced chicken with saffron rice
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Save and share Salmon and avocado rice balls recipe

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20-minute rice supper

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  20-minute rice supper recipe. Enjoy quick & easy recipes and learn how to make 20-minute rice supper.

Ingredients

300g long grain rice
600ml hot vegetable or fish stock (from a cube is fine)
1 tbsp korma curry paste
100ml frozen peas
150g pack smoked mackerel , skinned
3 tbsp low-fat crème fraîche
2 hard-boiled eggs , quartered
handful coriander , to serve

Method

1. Tip the rice into a large microwavable container. Mix together the stock and curry paste, then pour over the rice. cover with cling film and pierce a few times with a fork. Microwave for 6 mins on High.

2. Break the mackerel into large chunks and stir through the rice along with the peas and crème fraîche, then microwave for 6-8 mins more on medium until the rice is tender. Top with the eggs and serve sprinkled with the coriander.

Nutrition per serving
495 kcalories, protein 18g, carbohydrate 68g, fat 18 g, saturated fat 5g, fibre 1g, sugar 1g, salt 1.48 g

Recipe from Good Food magazine, June 2006.

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Best Spanish Rice
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Spiced rice with kippers & poached eggs recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Spiced rice with kippers & poached eggs recipe. Enjoy quick & easy rice recipes and learn how to make  Spiced rice with kippers & poached eggs.

Easy
Serves 4
Total time Takes 35-45 minutes
 
Ingredients

2 plump kippers , about 650g/1lb 7oz total weight
2 tsp whole coriander seeds
2 tsp whole cumin seeds
½ tsp black peppercorns
seeds from 2-3 cardamom pods
a good pinch of saffron threads or ¼ tsp turmeric
1 dried red chilli or 1 tsp crushed chilli flakes
2 tbsp olive oil
50g butter
1 medium onion , chopped
225g basmati rice
600ml fish stock or water
1-2 tbsp chopped fresh coriander
4 eggs

Method

1. Put the kippers in a pan, cover them with hot water and simmer for 2 minutes. Turn off the heat, cover the pan and leave the kippers in the hot water while you start the rice.

2. Crush the spices and chilli using a mortar and pestle. Heat the oil and butter in a large deep frying pan and cook the onion until soft. Tip in the rice and cook for 2-3 minutes, stirring occasionally, then add the crushed spices and cook for another 2-3 minutes.

3. Pour in the stock or water and bring to the boil, then cover and simmer for 10 minutes until the rice is tender. There still needs to be a little moisture in the pan, so if it is dry, add more liquid and continue to cook. Taste and season.

4. Flake the fish, removing all the skin and bones. Gently fold the fish and coriander into the rice, then cover and cook over a low heat for 3-4 minutes. At the same time, poach the eggs for about 2-4 minutes until the whites are just cooked but the yolks are soft. On a plate, lay the eggs on the rice and finish with a grind of black pepper.

654 kcalories, protein 29g, carbohydrate 50g, fat 39 g, saturated fat 11g, fibre 1g, salt 2.84 g

Recipe from Good Food magazine, January 2003.

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Tuna, tomato and rice triangles
Spiced pork with sesame rice
Pork rice paper rolls
Five spice chicken and fried rice
Vanilla rice pudding with poached rhubarb
Little spanakopita with rice

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Tuna, tomato and rice triangles recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Tuna, tomato and rice triangles recipe. Enjoy quick & easy rice cooking recipes and learn how to make Tuna, tomato and rice triangles. 

Makes 18

Ingredients

1/2 cup basmati rice, rinsed
1 tablespoon olive oil
1 small brown onion, finely chopped
1 garlic clove, crushed
185g can tuna in oil, drained, flaked
1/4 cup semi-dried tomatoes, finely chopped
1/4 cup pouring cream
1 egg, lightly beaten
1 1/2 tablespoons dill, chopped
18 sheets filo pastry
125g butter, melted

Method

1. Cook rice, following absorption method on packet. Set aside to cool.

2. Preheat oven to 200°C. Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 to 4 minutes or until soft. Remove to a bowl. Add rice, tuna, semi-dried tomato, cream, egg and dill. Season with salt and pepper.

3. Place 1 pastry sheet on workbench. Brush with butter. Top with another pastry sheet and brush with butter. Repeat to form 3 layers. Cut pastry lengthways into thirds.

4. Spoon 1 heaped tablespoon tuna mixture onto short end of each pastry strip. Fold pastry over filling to form a triangle. Continue to fold triangle over itself, down length of pastry strip. Brush with butter. Place on a greased baking tray. Repeat with remaining pastry, butter and filling.

5. Bake triangles for 15 to 20 minutes or until pastry is golden. Set aside to cool.

Notes

To freeze: Wrap each triangle in plastic wrap. Place triangles in an airtight container. Freeze for up to 3 months. To thaw, remove from freezer the night before and unwrap. Place on a plate lined with paper towel and refrigerate. Transfer to lunch box in the morning.

Source
Super Food Ideas - February 2006, Page 22
Recipe by Kim Meredith

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Spiced pork with sesame rice
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Vanilla rice pudding with poached rhubarb
Little spanakopita with rice
Mediterranean tuna & rice bake

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Fish with rice noodle cakes recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Fish with rice noodle cakes recipe. Enjoy quick & easy rice cooking recipes and learn how to make Fish with rice noodle cakes.  

Cooking Time 30 minutes

Ingredients (serves 4)

170g rice stick noodles
1 1/2 tbs vegetable oil
4 (about 125g each) white fish fillets (such as gemfish), halved lengthways
2 tbs fresh lime juice
1 tbs soy sauce
3 tsp caster sugar
50g snow pea sprouts
2 tbs fresh coriander leaves, to garnish

Method

1. Cook the noodles in a large saucepan of salted boiling water for 8 minutes or until tender. Drain. Place four equal portions of noodles, about 10cm in diameter, on a piece of baking paper.

2. Heat 2 tsp of the oil in a large non-stick frying pan over high heat. Add the noodles and flatten slightly. Cook for 5 minutes each side or until light golden. Transfer to a plate and cover with foil to keep warm.

3. Reduce heat to medium. Heat 2 tsp of remaining oil in pan. Add fish and cook for 2 minutes each side or until just cooked.

4. Kids' task: Meanwhile, combine remaining oil, lime juice, soy sauce and sugar in a screw-top jar and shake until combined.

5. Divide noodle cakes among plates. Top with snow pea sprouts and fish. Drizzle with dressing and garnish with coriander.

Source
Good Taste - November 2004, Page 70
Recipe by Jane Charlton

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San choy bau rice paper rolls
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Pork rice paper rolls
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Vanilla rice pudding with poached rhubarb

Save and share Fish with rice noodle cakes recipe

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Brown rice and tuna salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Brown rice and tuna salad recipe. Enjoy quick & easy rice cooking recipes and learn how to make Brown rice and tuna salad. 

Cooking Time 15 minutes

Ingredients (serves 4)

1 1/3 cups brown rice
1/2 cup fat-free balsamic or French dressing
200g punnet cherry tomatoes, quartered
2 Lebanese cucumbers, chopped
50g baby rocket leaves
425g can tuna in springwater, drained, flaked

Method

1. Cook rice, following packet directions. Drain well. Set aside for 5 minutes to cool slightly. Stir through dressing. Set aside for 15 minutes.

2. Add tomatoes, cucumber, rocket and tuna to rice. Season with salt and pepper. Gently toss to combine. Serve.

Source
Super Food Ideas - March 2005, Page 39
Recipe by Alison Roberts

More Rice Recipes:

San choy bau rice paper rolls
Creamy chocolate rice pudding
Pork rice paper rolls
Five spice chicken and fried rice
Vanilla rice pudding with poached rhubarb
Little spanakopita with rice

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Mediterranean tuna & rice bake recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mediterranean tuna & rice bake recipe. Enjoy quick & easy rice cooking recipes and learn how to make Mediterranean tuna & rice bake.  

Serve this tasty dish straight from the oven for dinner, then wrap up any leftovers for a super-healthy lunch box filler.

Preparation Time 10 - 15 minutes
Cooking Time 25 minutes

Ingredients (serves 4)

225g (1 1/2 cups) cooked long-grain rice (see note)
1 x 185g can tuna in springwater, drained, flaked
70g (1/3 cup) low-fat semi-dried tomatoes, coarsely chopped
1 large zucchini, coarsely grated
2 tbs chopped fresh basil
75g reduced-fat feta, crumbled
2 eggs, lightly whisked
Mixed salad leaves, to serve

Method

1. Preheat oven to 200°C. Line a 19cm x 9cm (base measurement) loaf pan with non-stick baking paper.
2. Combine the rice, tuna, tomato, zucchini, basil and two-thirds of the feta in a large bowl. Add the egg and stir until well combined. Season with pepper.
3. Spoon the mixture into the lined pan and smooth the surface. Sprinkle with remaining feta. Bake for 20-25 minutes or until puffed and golden. Set aside for 5 minutes to cool slightly.
4. Slice. Serve with mixed salad leaves.

Notes
You'll need about 100g (1/2 cup) uncooked long-grain rice for this recipe.

Source
Good Taste - February 2009, Page 43
Recipe by Chrissy Freer

More Rice Recipes:

Mediterranean tuna and rice pie
Stir-fried rice with chilli tuna
Rice & tuna snack
Tuna rice salad
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Rice with Fish

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Mediterranean tuna and rice pie recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mediterranean tuna and rice pie recipe. Enjoy rice cooking recipes and learn how to make Mediterranean tuna and rice pie. This pie is perfect for a picnic.

Ingredients (serves 8)

1 tablespoon olive oil
1 brown onion, chopped
2 garlic cloves, crushed
1 cup basmati or jasmine rice, rinsed
1 3/4 cups chicken stock
425g can tuna in oil, drained, flaked
1/2 cup (125g) sun-dried tomatoes, drained, finely chopped
200g baby bocconcini cheese, drained, roughly chopped
50g parmesan cheese, finely grated
100g baby spinach leaves, shredded
3 eggs, lightly beaten

Method

1. Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring often, for 7 to 8 minutes or until onion is soft. Increase heat to high and add rice. Cook, stirring, for 1 minute. Stir in stock. Bring to a simmer. Reduce heat to low. Cover and cook for 10 minutes. Remove from heat. Stand, covered, for 10 minutes. Transfer to a bowl. Set aside for 10 minutes to cool.

2. Preheat oven to 190°C. Grease and line base of a 6cm deep, 20cm (base) springform pan. Add tuna, tomato, bocconcini, parmesan, spinach and egg to cooled rice mixture. Season with salt and pepper. Mix until well combined.

3. Press rice mixture into prepared pan. Bake for 40 to 50 minutes or until set and crisp around the edges. Stand in pan for 10 minutes. Run a knife around the edge to loosen pie.

4. Cut pie into wedges and serve warm.

Notes

Tip: This is a great dish to prepare ahead and pack for a picnic.
Serve with a spinach and parmesan salad.

Source
Super Food Ideas - September 2005, Page 76
Recipe by Alison Roberts


More Rice Recipes:

Stir-fried rice with chilli tuna
Rice & tuna snack
Tuna rice salad
Soy and ginger fish with brown rice
Rice with Fish
Madras fish with turmeric & vegetable rice 

Save and share Mediterranean tuna and rice pie recipe

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Quinoa rice pilau with dill & roasted tomatoes recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Quinoa rice pilau with dill & roasted tomatoes recipe. Enjoy quick & easy rice cooking recipes and learn how to make Quinoa rice pilau with dill & roasted tomatoes.

Whip up a quinoa rice marvel in minutes - it's superhealthy and counts as 1 of 5-a-day

Moderately easy
Serves 4 - 6
Prep 10 mins
Cook 25 mins
Super healthy

Ingredients

250g cherry tomatoes , halved
4 tbsp olive oil
1 onion , thinly sliced
3 sticks celery , sliced
½ tsp cumin seeds
2 garlic cloves , finely chopped
100g basmati rice (brown or white)
140g quinoa
2 x 20g packs dill , chopped
500ml chicken or vegetable stock (from a cube is fine)
50g pine nuts , toasted
white fish, such as sea bass , to serve

Method

1 . Heat oven to 180C/fan 160C/gas 4. Put the tomatoes on a baking sheet and drizzle with 2 tbsp olive oil and some seasoning. Roast for 15 mins, remove and set aside.

2. Heat the remaining olive oil in a large pan. Add the onion, celery, cumin and garlic, then season to taste. Fry on a medium heat for 10 mins until golden. Add the rice, quinoa, dill and stock. Cover with a lid and cook for 12-15 mins or until the rice is soft. Add the tomatoes and pine nuts, and gently stir through. Serve with white fish or a green salad.

Nutrition per serving
412 kcalories, protein 11g, carbohydrate 45g, fat 22 g, saturated fat 3g, fibre 2g, sugar 7g, salt 0.54 g

Recipe from Good Food magazine, February 2006. 

More Fish Rice Recipes:

Grilled salmon teriyaki with cucumber salad
Thai coconut rice with salmon
Tandoori fish & cumin rice
Soy and ginger fish with brown rice
Rice with Fish
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Save and share Quinoa rice pilau with dill & roasted tomatoes recipe

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Salmon with coriander dahl & rice

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Salmon with coriander dahl & rice recipe. Enjoy rice cooking recipes and learn how to makeSalmon with coriander dahl & rice. 

Fresh and filling, good for you and cheap to make - this is a midweek meal that ticks all the boxes

Ingredients

75g red lentils
400ml chicken stock
1 small onion , grated
2 tomatoes , chopped
½ tsp turmeric
1 tsp garam masala , plus extra for the salmon
pinch chilli flakes
small bunch coriander , chopped
2 x 130g fillets salmon
groundnut oil or sunflower oil
cooked basmati rice and naan bread, to serve

Method

1. Put the first 7 ingredients in a pan, bring to a simmer, cover and cook for 20 minutes until lentils are tender. Stir in the coriander.

2. Rub the salmon with oil, seasoning and a little garam masala. Grill for 6-7 minutes until just cooked. Break into large chunks and gently stir through the dahl. Serve with the rice, and naan bread, if you like.

Nutrition per serving
427 kcalories, protein 37.2g, carbohydrate 29.2g, fat 18.7 g, saturated fat 3.3g, fibre 3.2g, salt 1.74 g

Recipe from olive magazine, July 2010. 

More Salmon Recipes...

Grilled salmon teriyaki with cucumber salad
Thai coconut rice with salmon
Salmon and rice loaf
Salmon & omelette fried rice
Teriyaki salmon with pickled vegetables

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Nonna Luna's Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Nonna Luna's Rice recipe. Enjoy cooking easy rice dishes and learn how to make Nonna Luna's Rice.

Cook Time: 35 min
Level: Easy
Yield: 4 servings

Ingredients

1 stick (4 ounces) unsalted butter, divided, at room temperature
2 cups parboiled long-grain rice, such as Uncle Ben's
3 1/2 cups chicken stock
2 teaspoons kosher salt
1 clove garlic, minced
2 pounds small shrimp, peeled and deveined
1/2 cup lemon juice (about 2 lemons)
1 tablespoon hot sauce
1 cup whipping cream
Freshly ground black pepper

Directions

In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.

In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.

Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.

Recipe courtesy Giada De Laurentiis, 2008

Sizzling Rice with Shrimp Recipe - Shrimp Rice Salad - Shrimp Fried Rice

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