Slow cooker Chinese pork braised with ginger, soy and sweet rice wine recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Slow cooker Chinese pork braised with ginger, soy and sweet rice wine recipe. Enjoy quick & easy rice recipes and learn how to make Slow cooker Chinese pork braised with ginger, soy and sweet rice wine. 

Recipe facts:
 
Costs: £2.00
Takes: 15 mins prep + 4 hours cooking (high heat) or 8 hours cooking (low heat)
Serves: 4-6

Ingredients

2.2lbs/1 kilo pork shoulder cut into 2 inch pieces
4tbsps soy sauce
1tbsp vegetable oil
2inch piece ginger shredded into matchsticks
2 cloves garlic sliced
2 red chili sliced
4tbsp red wine vinegar
200ml sherry (dry is best)
50g soft brown sugar
150ml water

Marinate the meat with 1 tbsp of the soy and set aside. In a frying pan, heat the oil. Sauté the garlic, ginger and half the chili for 5 minutes.

Add the sherry, vinegar, sugar, and water and heat until the sugar is dissolved. Pour over the meat, place the lid on and cook for 4 hours on high or 8 hours on slow.

Skim off any excess oil. Remove the meat and strain the sauce through a fine mesh sieve.

Serve the meat and juice with rice noodles, chopped spring onions, red chilis, fresh coriander and toasted sesame seeds.

From Tesco realfood 

More Rice Recipes:

Wild rice, pea, red and yellow tomato and orange salad
Butternut squash and chicken rogan josh
Sticky chicken sticks with egg-fried rice
Chicken fried rice
Fried Rice
BBQ Pork Fried Rice 

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Gammon sausage paella recipe - How to make Gammon sausage paella

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

Recipe facts:

Costs: £1.13-£1.70
Takes: 30 minutes
Servres: 4-6

Ingredients

1 tbsp olive oil
1 onion, peeled and roughly chopped
2 cloves garlic, squashed
225g (8oz) smoked gammon steak, fat removed and cut into cubes
2 spicy pork sausages, thickly sliced
1 tsp smoked paprika
300g (10oz) short grain paella rice
pinch saffron, infused in a little water
1·1 litre (2 pints) pork stock
seasoning
1 orange pepper, deseeded and chopped
225g (8oz) green beans, tails removed

Preparation

In a large shallow pan heat oil and add the onion and garlic. Cook until starting to soften. Add the gammon and sausage, continue to cook until browned, then add the paprika and the rice, cook for 1-2 minutes.

Add the saffron plus water and about half of the stock. Stir well, add pepper and the beans. Bring to the boil and allow to simmer for about 20 minutes. Add more stock during the cooking as it becomes absorbed, stir and then leave to absorb all the flavours.

Serve straight away as soon as rice is tender and the liquid absorbed. 

From Tesco Realfood 

More Rice Recipes:

Texas Style Pesto with Pork Tenderloin and Spanish Rice 
Rockin' Roast Pork Shoulder with Spanish Rice
Spanish Style Beef and Rice
Spanish Rice
Arroz: Spanish Rice
Smoky Spanish Rice 

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Texas Style Pesto with Pork Tenderloin and Spanish Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Texas Style Pesto with Pork Tenderloin and Spanish Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Texas Style Pesto with Pork Tenderloin and Spanish Rice.
 
Total Time: 1 hr 15 min
Prep 45 min
Cook 30 min

Yield: 4 servings

Ingredients

Pesto:

2 cups fresh cilantro leaves
1 tablespoon finely chopped jalapeno pepper
1/4 cup toasted pecans
2 cloves garlic, peeled
1/4 cup lime juice
1/2 cup grated Parmesan
Salt and freshly ground black pepper
1/2 cup canola oil

Spanish rice:

1 teaspoon olive oil
1/2 cup diced onions
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 tablespoon chopped garlic
3 cups chicken stock
2 cups basmati rice
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons chopped fresh cilantro leaves, for garnish
4 (8-ounce) pork tenderloins

Directions

Prepare the pesto by combining all of the ingredients in a food processor and blending well. Set aside until ready to use.

To prepare the Spanish rice, heat the olive oil in a large pot over medium heat. Saute the onions, bell peppers, and garlic, and cook for approximately 5 minutes. Add the chicken stock and rice to the pot and stir gently. Bring the liquid to a boil, reduce heat and simmer for 20 minutes. Season with salt and pepper.

Preheat the oven to 350 degrees F.

In a hot skillet, sear all of the pork tenderloins to seal in the juices and finish cooking in the oven for 30 to 45 minutes. When ready, slice against grain of meat and serve.

To plate, place a spoonful of the rice on a plate, top with slices of pork tenderloin, and drizzle some of the pesto on top of the pork. Garnish with cilantro.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results

Recipe courtesy Dean Fearing, Mansion on turtle Creek, Dallas, Texas
Show: Follow That Food Episode: Follow That Pesto

More Rice Recipes:

Rockin' Roast Pork Shoulder with Spanish Rice
Spanish Style Beef and Rice
Spanish Rice
Arroz: Spanish Rice
Smoky Spanish Rice
Dandelion Green Gumbo with Good Thyme Rice
 
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Rockin' Roast Pork Shoulder with Spanish Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rockin' Roast Pork Shoulder with Spanish Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Rockin' Roast Pork Shoulder with Spanish Rice. 

Total Time: 4 hr 20 min
Prep 20 min
Cook 4 hr 0 min

Yield: 4 to 5 servings
Level: Easy

Ingredients

Sofrito:

1 green pepper, minced
1 onion, minced
1/2 bunch cilantro, chopped
1/4 cup olive oil
1 (5-pound) pork shoulder
12 whole garlic cloves, slightly smash
3 envelops (1 1/2 tablespoons) sazon seasoning
1 tablespoon adobo seasoning
1/4 cup sofrito, recipe follows

Spanish Rice:

1/4 cup diced pork
1/4 cup diced onions
2 tablespoon butter
2 envelopes (1 tablespoon) sazon seasoning
1 tablespoon adobo seasoning
2 cups long-grain rice
4 cups water
2 tablespoons sofrito
1 (16-ounce) can pigeon peas
2 tablespoons chopped fresh cilantro leaves, to garnish

Directions

In a food processor add green pepper, onion, and cilantro. Pour in oil and mix well. Set aside 2 tablespoons for Spanish rice.

Cook's Note: Can keep in the refrigerator for up to 10 days.

Preheat oven to 300 degrees F.

Cut off 2-slices (about 1/4-cup) of pork and set aside for Spanish rice.

Make at least 12-slits in pork with the tip of a very sharp knife. Put 1 clove of garlic in each slit. In a small bowl, mix together the sazon and adobo seasonings. Add 1/4-cup sofrito and stir together. Rub over entire pork shoulder.

Place pork in large roasting pan, wrap with foil and cook for 3 hours. Remove the foil and crank oven up to 400 degrees F and let cook additional 20 minutes until desired crispness.

For the rice:

In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. Add sazon, adobo, rice, water and reserved sofrito. * Cook's Note: Do not stir at any point.

Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. Add pigeon peas and cilantro. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender. Remove from heat.

Recipe courtesy Paula Deen
Show: Paula's Best Dishes Episode: Big Bites

More Rice Recipes:

Spanish Style Beef and Rice
Spanish Rice
Arroz: Spanish Rice
Smoky Spanish Rice
Dandelion Green Gumbo with Good Thyme Rice
Red Chard and Rice

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Red Beans and Rice Recipe

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

Total Time: 75 hr 0 min
Prep 1 hr 0 min
Inactive 72 hr 0 min
Cook 2 hr 0 min

Yield: 8 servings

Ingredients

For red beans:

2 tablespoons vegetable oil
1 medium onion, chopped
2 medium green bell peppers, chopped
3 stalks celery, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
5 cloves garlic, minced
12 ounces pickled pork, cut into 1-inch pieces, recipe follows
3 bay leaves
1 teaspoon dried thyme
1 teaspoon hot sauce
1/2 teaspoon cayenne pepper
2 quarts water
1 pound red kidney beans, rinsed and picked of debris

For rice:

3 cups water
1 1/2 tablespoons unsalted butter
2 cups long-grain rice
1/2 to 1 teaspoon kosher salt

Directions

Place the vegetable oil in a 7-quart Dutch oven and set over medium-high heat. Add the onion, bell pepper, celery, salt and pepper to the pot. Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender, 6 to 8 minutes. Add the garlic and cook for 1 to 2 minutes, stirring constantly. Add the pickled pork, bay leaves, thyme, hot sauce, cayenne pepper, water and beans to the pot and increase the heat to high. Cook, stirring frequently until the mixture comes to a boil, approximately 6 to 8 minutes. Decrease the heat to maintain a simmer, cover and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook for another 30 to 40 minutes or until the beans are tender and the sauce is thickened to your liking. If you prefer an even creamier texture, mash some of the beans with a potato masher.

Prepare rice during the last 30 minutes of cooking the beans. Place the water into an electric kettle and bring to a boil. While the water is coming to a boil place the butter into a 3-quart saucepan, set over medium heat. Once the butter begins to bubble, add the rice and stir to combine. Add the salt and cook for 2 to 3 minutes, stirring frequently. Carefully pour the water over the rice and stir to combine. Decrease the heat to the lowest setting, cover, and cook for 15 to 20 minutes. Serve the beans over the rice.

Pickled Pork:

2 cups water
1 cup apple cider vinegar
1/4 cup kosher salt
6 cloves garlic, peeled and crushed
2 tablespoons sugar
2 tablespoons yellow mustard seed
2 tablespoons hot sauce
1 tablespoon celery seed
1 bay leaf
1/4 teaspoon whole black peppercorns
8 ounces ice
1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes

Combine all of the ingredients except the ice and the pork in a 2-quart non-reactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.

Yield: about 1 1/2 pounds

Recipe courtesy Alton Brown, 2008
Show: Good Eats Episode: American Classics: Creole in a Bowl

More Rice Recipes:

BBQ Pork Fried Rice
Soy-marinated salmon with fried rice
Paella fried rice
Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce
Nasi kuning (yellow rice)
Sweet black rice pudding

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BBQ Pork Fried Rice Recipe

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

Total Time: 1 hr 45 min
Prep 35 min
Inactive 1 hr 0 min
Cook 10 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

For the pork:

1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon sesame oil
1 pound pork tenderloin
1/4 cup sweet and sour sauce

For the rice:

4 tablespoons canola oil
1 tablespoon minced fresh ginger
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1 cup diced red onion
1/2 cup thinly sliced green cabbage
1/2 cup thinly sliced snap peas
1/2 cup peeled, diced carrot
1/2 cup diced celery
1 tablespoon minced garlic
6 cups short-grain white rice, cooked and cooled
3 eggs, beaten
1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon sesame oil
1/2 cup chopped green onion
2 tablespoons toasted sesame seeds

Directions

Pork: In medium bowl, add soy and oyster sauce, ginger and garlic, and sesame oil. Add pork and let marinate for 1 hour in the refrigerator.

Heat grill to medium-high, and grill pork on both sides until done. Heat remaining marinade to 165 degrees F and use to baste meat as it cooks. When meat is almost cooked through, glaze both sides with sweet and sour sauce and let finish cooking while sauce caramelizes on meat. Remove from grill, allow to stand for 10 minutes, and cut into 1/2-inch pieces.

Rice: While pork is standing, heat oil in wok or large skillet on high heat until oil almost begins to smoke. Add ginger, as well as all vegetables except garlic. Cook for 3 minutes, or until vegetables are cooked, then add garlic. Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan.

Once entire mixture is thoroughly combined, pour beaten eggs over rice and vegetables, and toss again rapidly until all egg is cooked. Add the soy sauce, oyster sauce, and sesame oil. Mix thoroughly and then add pork.

Garnish with green onions and sesame seeds. Serve immediately.

Recipe courtesy Guy Fieri
Show: Guy's Big Bite Episode: Tangerine Beef

More Rice Recipes:

Soy-marinated salmon with fried rice
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

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Vietnamese rice noodles with pork and herbs recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Vietnamese rice noodles with pork and herbs recipe. Enjoy a collection of quick & easy recipes and learn how to make Vietnamese rice noodles with pork and herbs. 

Preparation Time 20 minutes | Cooking Time 15 minutes

Ingredients (serves 4)

20g dried black fungus (wood ear) (see note)
8 dried shiitake mushrooms, (see note) stalks discarded
2 tbs dried shrimp (see note)
750g pork mince
1 tsp caster sugar
60ml (1/4 cup) fish sauce
1 stalk lemongrass, white part only, finely chopped
1/2 bunch each Thai basil, dill, apple (round-leaf) mint and coriander, leaves picked
2 tbs vegetable oil
4 eschalots, finely chopped
1 tbs brown sugar
125ml (1/2 cup) chicken stock
1 tbs rice vinegar
450g packet fresh flat rice noodles (see note) or wheat noodles

Method

Place fungus and mushrooms in a bowl, cover with warm water, then stand for 20 minutes to soften. Drain. Finely chop mushrooms, then thinly slice fungus.

Meanwhile, place shrimp in a small pan and stir over medium heat for 1 minute or until fragrant. Cool. Using a pestle and mortar, grind to a powder.

Combine pork, caster sugar, 1 tbs fish sauce and lemongrass. Season with pepper. Combine herbs in a clean bowl.

Heat oil in a wok over medium heat and stir-fry eschalots for 1 minute or until soft. Add mushrooms and fungus, and stir-fry for 5 minutes. Add pork mixture and stir-fry, breaking up mince with a wooden spoon, for 5 minutes or until lightly browned. Add brown sugar and stir-fry for a further minute or until sugar is caramelised. Add chicken stock, remaining 2 tbs fish sauce and vinegar, and bring to a simmer.

Meanwhile, place noodles in a bowl. Cover with boiling water, stir gently to loosen, then drain. Add to wok and cook, tossing gently, for 3 minutes or until combined and heated through.

Divide noodles among bowls, scatter with ground shrimp, then top with a handful of the herb mixture to serve.

Notes

Available from Asian grocers.

Source
MasterChef - October 2010, Page 122
Recipe by Sophia Young

More Rice Recipes:

Barbecued pork fried rice
Cantonese fried rice
Special fried rice with BBQ duck
Five spice chicken and fried rice
Chinese fried rice
Island-Style Fried Rice

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Barbecued pork fried rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Barbecued pork fried rice recipe. Enjoy quick & easy rice cooking and learn how to make Barbecued pork fried rice, it is a great choice for Asian rice dishes. 

Ingredients (serves 4)

1 1/2 tablespoons peanut oil
2 eggs, lightly beaten
2 small carrots, peeled, finely diced
3 garlic cloves, crushed
1 cup frozen peas
6 green onions, thinly sliced
1/4 cup soy sauce
4 cups cooked white rice, chilled
250g barbecued pork, sliced
1/2 cup chopped fresh coriander leaves

Method

1. Heat 2 teaspoons oil in a wok over high heat. Swirl to coat. Add egg. Swirl to coat. Cook for 1 minute or until just set. Remove to a board. Roll up. Stand for 1 minute. Thinly slice.

2. Add remaining oil to wok. Add carrot. Stir-fry for 3 minutes. Add garlic, peas and half the onion. Stir-fry for 1 minute. Add soy sauce. Simmer for 1 minute. Add rice and pork. Stir-fry for 1 minute or until rice is heated through.
  
3. Spoon fried rice into bowls. Top with egg, coriander and remaining onion.

Source
Super Food Ideas - August 2009, Page 57
Recipe by Lucy Nunes

More Rice Recipes:

Cantonese fried rice
Special fried rice with BBQ duck
Five spice chicken and fried rice
Chinese fried rice
Island-Style Fried Rice
Spiced rice with prawns

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Rice pork larb recipe

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

Ingredients (serves 6)

1 1/2 cups jasmine rice, rinsed
1 tablespoon peanut oil
1 tablespoon chopped lemongrass
2 garlic cloves, finely chopped
500g pork mince
1 red onion, halved, thinly sliced
1/2 small pineapple, chopped
1/4 cup fish sauce
2 teaspoons caster sugar
1 tablespoon light soy sauce
2 limes, juiced
12 small cos lettuce leaves
1/3 cup roasted peanuts, chopped

Method

1. Cook rice following absorption method on packet. Remove from heat. Cover and stand for 5 minutes. Transfer to a large bowl. Set aside to cool.
  
2. Meanwhile, heat a wok over medium-high heat. Add oil, lemongrass and garlic and cook for 30 seconds. Add pork and cook, breaking up lumps with a wooden spoon, for 5 minutes or until lightly browned. Add 1/2 cup cold water. Simmer, uncovered, for 5 minutes or until water is absorbed. Stir in onion and pineapple. Set aside to cool.
  
3. Place fish sauce, sugar, soy sauce and 1/3 cup lime juice in a small bowl. Stir to combine. Add sauce mixture and pork mixture to rice. Stir to combine. Arrange lettuce on a platter. Spoon over rice mixture and sprinkle with peanuts. Serve.

Source
Super Food Ideas - December 2006, Page 64
Recipe by Alison Adams

More Rice Recipes:

Pork and rice meatball bake
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

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Pork and rice meatball bake recipe

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

Ingredients (serves 4)

750g pork mince
1 small brown onion, finely chopped
1/2 cup long-grain rice, well rinsed
3/4 cup flat-leaf parsley leaves, chopped
2 teaspoons ground cumin
1 teaspoon dried oregano
2 x 400g cans diced tomatoes
1 cup chicken stock
80g feta cheese, crumbled
dressed rocket leaves, to serve

Method

1. Preheat oven to 200°C. Grease a 10-cup capacity ovenproof dish.

2. Combine mince, onion, rice, parsley, cumin and oregano in a bowl. Season with salt and pepper. Roll tablespoonfuls of mixture into balls and place in ovenproof dish.

3. Combine tomatoes and stock in a jug. Pour over meatballs. Bake, uncovered, for 50 to 60 minutes or until meatballs are cooked through.

4. Sprinkle feta over meatballs. Bake, uncovered, for 10 minutes or until cheese is slightly melted. Serve with rocket leaves.

Note: You could replace the tomatoes with two jars of chilli pasta sauce, if you prefer.

Source
Super Food Ideas - August 2005, Page 78
Recipe by Dixie Elliott

More Rice Recipes:

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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Spiced pork with sesame rice recipe

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

It's a constant challenge to come up with meals that everyone likes. This does the trick though and it features the four S's of Asian cooking: salty, sweet, sour and spicy.

Preparation Time 20 minutes
Cooking Time 55 minutes

Ingredients (serves 4)

1 tbs peanut oil
4cm-piece fresh ginger, peeled, cut into matchsticks
2 garlic cloves, finely chopped
1 small fresh red chilli, thinly sliced
2 brown onions, halved, cut into thick wedges
700g pork rashers, cut into 3cm pieces
80ml (1/3 cup) kecap manis
60ml (1/4 cup) soy sauce
3 whole star anise
1 tbs brown sugar
2 tsp Chinese five spice
1 lemon, halved, juiced, halves reserved
800ml beef stock
Steamed Asian greens, to serve

Sesame rice
600g (3 cups) long-grain rice
1 tbs sesame seeds
1 tbs sesame oil

Method

1. Heat a wok over high heat. Add the oil and heat until just smoking. Stir-fry the ginger, garlic and chilli for 5-10 seconds or until aromatic. Add the onion and stir-fry for 1 minute or until soft.

2. Add the pork and stir-fry for 4-5 minutes or until browned.

3. Add the kecap manis, soy sauce, star anise, brown sugar and Chinese five spice. Stir-fry for 1 minute. Add the lemon juice, lemon halves and stock. Simmer for 25 minutes or until the pork is tender.

4. Remove and discard the lemon halves. Transfer the pork to a plate. Cover with foil to keep warm. Bring the soy sauce mixture to the boil and simmer for 15-20 minutes or until the sauce thickens slightly. Return the pork to the wok and stir over medium heat until heated through.

5. Meanwhile, to make the sesame rice, cook the rice following packet directions, adding sesame seeds and sesame oil at the start of cooking.

6. Divide the rice, Asian greens and pork among serving dishes. Drizzle over the sauce.

Notes
Serving tip: If you're a coriander lover, top with fresh coriander sprigs.

Source
Good Taste - December 2010, Page 31
Recipe by Reader recipe

More Rice Recipes:

Pork rice paper rolls
Five spice chicken and fried rice
Vanilla rice pudding with poached rhubarb
Little spanakopita with rice
Mediterranean tuna & rice bake
Mediterranean tuna and rice pie

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Pork rice paper rolls recipe

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

Ingredients (serves 4)

150g dried rice vermicelli noodles
16 small round rice paper wrappers
1 oak lettuce, leaves separated, washed, dried
2 Lebanese cucumbers, halved, cut into thin strips
1/2 cup mint leaves
1/2 cup Thai basil leaves (see note)
250g (2 cups) roasted pork, cut into strips
1/3 cup sweet chilli sauce
1 lime, juiced

Method

1. Soak noodles following packet directions. Drain. Refresh in cold water and drain.

2. Half-fill a shallow dish with warm water. Dip 1 rice paper wrapper into water. Place on work surface. Stand for 20 to 30 seconds or until soft enough to roll without splitting. Place lettuce at edge of rice paper. Top with noodles, cucumber, mint, basil and pork. Roll up, folding edges in to enclose filling. Cover rice paper rolls with a damp tea towel to prevent drying out. Repeat with remaining rice paper wrappers, noodles, lettuce, cucumber, mint, basil and pork to make 16 rolls.

3. Combine sweet chilli and 1 1/2 tablespoons lime juice in a screw-top jar. Secure lid and shake until well combined. Serve rice paper rolls with sweet chilli dipping sauce.

Notes

Thai basil: This purple-stemmed, green-leaved herb is widely used in Asian cooking. It has an aniseed aroma and a subtle licorice-like flavour. Regular or sweet basil is a suitable alternative.
Cost per serve using leftover roasted pork.

Source
Super Food Ideas - December 2006, Page 29
Recipe by Claire Brookman

More Rice Recipes:

Five spice chicken and fried rice
Vanilla rice pudding with poached rhubarb
Little spanakopita with rice
Mediterranean tuna & rice bake
Mediterranean tuna and rice pie
Stir-fried rice with chilli tuna

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Spicy red rice and pork enchiladas recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spicy red rice and pork enchiladas recipe. Enjoy rice cooking recipes and learn how to make Spicy red rice and pork enchiladas.

Ingredients (serves 4)

1/2 cup long-grain rice, rinsed
2 teaspoons olive oil
300g pork loin medallions
4 green onions, thinly sliced
1 cup homemade thick 'n' chunky salsa (see related recipe)
1/2 cup coriander leaves, roughly chopped
1 lime, rind finely grated, juiced
10 enchilada corn tortillas
1/2 cup grated tasty cheese
homemade tomato salsa (see related recipe), to serve

Method

1. Cook rice following absorption method on packet. Spread over a large, flat tray. Cover and set aside to cool.

2. Heat oil in a large, non-stick frying pan over medium-high heat. Add pork and cook for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover and stand for 5 minutes. Cut into thin strips.

3. Add green onions to pan and cook for 2 to 3 minutes or until soft. Combine rice, pork, green onions, chunky salsa, coriander, lime rind and 2 tablespoons lime juice in a large bowl. Season with salt and pepper. Stir until well combined.

4. Preheat oven to 180°C. Grease a 6cm-deep, 18cm x 24cm (base) ovenproof ceramic dish. Place tortillas on a flat surface. Spoon 1/4 cup rice mixture into the centre of each tortilla. Roll up to enclose filling. Place tortillas, seam side down, in dish.

5. Sprinkle cheese over tortillas. Bake for 15 minutes or until tortillas are warm and cheese is melted. Place on to plates. Spoon over tomato salsa and serve.

Notes

Variation: Replace the pork with chicken or beef. For a vegetatian option, replace the pork with 400g can chickpeas, drained.

Source
Super Food Ideas - March 2006, Page 68
Recipe by Dixie Elliott

More Rice Recipes: 

Flat rice noodle salad with sticky Vietnamese grilled pork
Lemon-Nut Rice Stuffing
Avocado & Glazed Pork Rice Noodles
Barney's Monday night rice
Cajun Rice Dressing Recipe
Special fried rice recipe

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Flat rice noodle salad with sticky Vietnamese grilled pork

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Flat rice noodle salad with sticky Vietnamese grilled pork recipe. Enjoy quick & easy rice cooking recipes and learn how to make Flat rice noodle salad with sticky Vietnamese grilled pork. 

Easy
Preparation and cooking times
Total time
Ready in 1 hour plus marinating

Great served warm or cold this is a noodle dish to impress friends and family with, time and time again

Ingredients

2 tbsp fish sauce
½ tsp turmeric
2 stalks lemongrass , chopped
2 garlic cloves , chopped
120g caster sugar
1 tbsp sesame oil , plus extra for drizzling
a small bunch coriander , chopped , plus a few leaves to decorate
500g pork tenderloin , thinly sliced
200ml rice wine vinegar
2 red chilli , seeded and chopped
3 tbsp roasted salted peanuts , crushed
250g flat rice noodles
a small bunch mint leaves

Method

1. Mix together the fish sauce, turmeric, lemongrass, garlic, 20g sugar, sesame oil and 1/2 the coriander. Mix the pork with the marinade and leave for 30 minutes or overnight.

2. Heat the vinegar and remaining sugar in a small saucepan. Boil until thickened for about 5-10 minutes, then cool. Add the chilli, peanuts and remaining coriander.

3. Pour boiling water over the noodles until al dente. Drain, rinse with cold water and drain again. Dry in a tea towel and drizzle with a little extra oil to keep from sticking.

4. Heat a frying pan until very hot. Fry the pork until browned and serve over the noodles with the sticky chilli and peanut sauce, a few coriander leaves and the mint.

Nutrition per serving

610 kcalories, protein 34.3g, carbohydrate 85.2g, fat 17 g, saturated fat 4.4g, fibre 0.4g, salt 1.19 g

Recipe from olive magazine, September 2007.

More Rice Recipes: 

Lemon-Nut Rice Stuffing
Avocado & Glazed Pork Rice Noodles
Barney's Monday night rice
Cajun Rice Dressing Recipe
Special fried rice recipe
Jeweled Golden Rice 

Save and share Flat rice noodle salad with sticky Vietnamese grilled pork recipe

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Lemon-Nut Rice Stuffing

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Lemon-Nut Rice Stuffing recipe. Enjoy cooking easy rice dishes and learn how to make Lemon-Nut Rice Stuffing.

This rice recipe is a good healthy side dish for any meal. The bacon adds robust flavor while the lemon provides a hint of citrus. The rice is also flavored with rosemary and nutmeg, giving the dish a flavor of its own. Pine nuts are added for extra crunchiness.

Ingredients


6 slices bacon
1 cup chopped onion (1 large)
3 cloves garlic, minced
2 cups long grain rice
4 cups chicken broth
1 cup shredded carrot (2 medium)
1 tablespoon snipped fresh rosemary or oregano or 1 teaspoon dried rosemary or oregano, crushed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/2 cup snipped fresh parsley
1/2 cup pine nuts or slivered almonds
2 teaspoons finely shredded lemon peel

Directions

1. In a very large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings in skillet. Drain bacon on paper towels. When bacon is cool enough to handle, crumble and set aside.

2. In the same skillet, cook onion and garlic in hot drippings for 5 minutes, stirring often. Stir in uncooked rice. Stir in broth, carrot, rosemary or oregano, salt, pepper, and nutmeg. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until rice is tender and liquid is absorbed.

3. Stir in crumbled bacon, parsley, nuts, and shredded lemon peel.

4. Serve immediately. (Or use to stuff one 12-pound turkey; place remaining stuffing in a casserole dish. Cover stuffing in casserole; store in the refrigerator while turkey roasts. Bake stuffing in casserole alongside the turkey for the last 45 minutes of roasting. [Note: The internal temperature of the stuffing inside the turkey needs to register 165 degrees Fon an instant-read thermometer.]) Makes 10 to 12 servings.

5. Make-Ahead Tip: Prepare Lemon-Nut Rice Stuffing as directed. Spoon into a 2-quart casserole. Cover and chill at least 4 hours or up to 24 hours. To serve, bake, covered, in a 325 degree F oven for 45 to 60 minutes or until heated through.

Recipe source BHG.com

Avocado & Glazed Pork Rice Noodles 
Barney's Monday night rice 
Cajun Rice Dressing Recipe 
Special fried rice recipe 
Jeweled Golden Rice 

Save and Share Lemon-Nut Rice Stuffing Recipe

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Avocado & Glazed Pork Rice Noodles Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Avocado & Glazed Pork Rice Noodles recipe. Enjoy cooking easy rice dishes and learn how to make Avocado & Glazed Pork Rice Noodles. Enjoy a quick Chinese lunch. 

Ingredients

650-700g pork back straps
3/4 cup plum sauce
2 tbs canola oil
2 avocados, peeled, deseeded, diced
2 400g packets fresh flat rice noodles
6cm piece ginger, peeled, grated
1/2 cup soy sauce
1/2 cup sweet chilli sauce
1/2 bunch shallots, trimmed, pale ends cut into 2cm lengths
1 bunch coriander, washed, picked

Method

Marinate pork in plum sauce for 30-40 minutes.

Heat the canola oil in wok over high heat. Add the pork and seal on all sides until the plum sauce has caramelised and blackened on the edges. Remove from heat, cover with foil and allow to rest for 5 minutes before slicing thinly. Meanwhile, cook the rice noodles as per packet directions, place in a large mixing bowl. Add the ginger, soy sauce, green shallots, avocado, coriander and sweet chilli sauce, and toss to combine.

Top with the sliced pork to serve. NB: Pre marinated glazed pork meat can also be found in the butcher section of the supermarket or at butcher shops, or as an alternative Chinese glazed & cooked pork (sold as BBQ pork) through a Chinese grocer or butcher can be substituted.

Fragrant pork & rice one-pot recipe - Barney's Monday night rice - Rustic sushi rolls recipe

Save and Share Avocado & Glazed Pork Rice Noodles Recipe

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Fragrant pork & rice one-pot recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Tasty Fragrant pork & rice one-pot Recipe. Enjoy cooking easy rice dishes and learn how to make Tasty Fragrant pork & rice one-pot. 

Deliciously spiced pork meatballs and rice are simmered together in this stew, saving on washing-up.

Easy
Serves 4
Preparation time 15 mins
Cook time 30 mins
Freezable

Ingredients
4-6 good-quality sausages
1 tbsp olive oil
½ onion , finely chopped
2 garlic cloves , crushed
2 tsp each ground cumin and coriander
140g long grain rice
850ml vegetable stock
400g can chopped tomatoes
½ small bunch coriander , leaves picked

Method
1. Split the sausage skins, squeeze out the meat, then roll it into small meatballs about the size of a large olive. Heat the oil in a large non-stick saucepan, then brown the meatballs well on all sides until cooked - you might need to do this in batches. Set the meatballs aside.

2. Add the onion and garlic to the pan. Soften for 5 mins, stir in the spices and rice, then cook for another min. Pour in the stock and tomatoes. Bring to a simmer, scraping up any sausagey bits from the bottom of the pan. Simmer for 10 mins until the rice is just cooked, then stir in the meatballs with some seasoning. Ladle into bowls, scatter with coriander and serve with crusty bread.

Try

Make it with pasta
Italian pork balls with spaghetti: Brown the sausage meatballs in a frying pan until golden, then set aside. Soften the onion and garlic as above, then stir in 1 tsp dried oregano, the chopped tomatoes, ½ can water and 1 tsp sugar. Simmer until saucy, then stir in the meatballs for a few mins until cooked through. Serve over spaghetti, topped with grated Parmesan.

Tip
The easiest way to roll a meatball is with slightly wet hands - it will stop the mix sticking to your fingers.

Nutrition per serving
408 kcalories, protein 17g, carbohydrate 43g, fat 20 g, saturated fat 5g, fibre 2g, sugar 6g, salt 1.56 g

Recipe from Good Food magazine, March 2009. 

Special fried rice recipe - Cajun Rice Dressing Recipe - Barney's Monday night rice

Save and share Fragrant pork & rice one-pot  recipe

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