Monday, February 28, 2011

Spiced Rice is nice!

Tonight for dinner I made spiced rice, the best thing in the universe to make when you have leftover rice. It's simple to make, and while it takes a while to cook if you really want the flavours to infuse, it's really lots of 'leaving it to simmer'.

Spiced rice and turkish bread
500g mince meat
2-3 cups of leftover (cooked) rice
1 cup sultanas
100gm slivered almonds
4 shallots
2 cloves garlic
2 red capsicums, roughly chopped
750ml Vegeta vegetable stock (mixed to directions)
2 tbsp paprika
3 tbsp cumin
2 tbsp curry powder
1 tsp cinnamon
1 tsp turmeric
3 tbsp coriander seeds
1 bunch fresh coriander
Chilli to taste
Salt to taste if required

Brown the mince and garlic in a large pot and add spices, stir until fragrant. Add stock and bring to simmer. Remove the leaves from the fresh coriander and set aside, add the stems and roots to the pot. Add shallots and capsicum, simmer slowly for about 20 minutes then add the sultanas and half of the almonds. Add the rice and stir through, continue to simmer until stock has been absorbed. Top with remainder of almonds and coriander leaves to serve.


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