rice

1- Simmer stock on the stove, in a saucepan

2- In another saucepan, heat the oil, add the rice. Stir, coating the rice with oil, for 2 mins until you hear a cracking sound and rice becomes translucent.

3- add 1/2 cup stock to the rice, and stir until absorbed. continue adding stock this way until the rice is cooked.

4- After 15-20 mins, taste- the rice should be firm, but not crunchy.

5- Remove from heat, add whatever flavourings you want. Serve.

Serves 4

Recipe sourced from book: 4 ingedients by Kim McCosker & Rachael Bermingham

1- Cook rice. (see Basic Cooking Skills) 2- Combine flour with 1/2 cup milk in large saucepan, stir until smooth, then add remaining milk. Cook, stirring continuously over medium heat on stove, until mixture thickens and boils. 3- When boiling, take off heat, and add grated cheese and nutmeg. Stir through. 4- Add tuna and cooked rice to saucepan, and stir through. 5- Pour mixture into a large baking dish, sprinkle with extra grated cheese and breadcrumbs, and bake in oven (at 180 degrees C) for around 30 minutes or until top is crispy. Serves 4

1. In a pot saute onion and garlic in a litttle olive oil on low heat. Add pine nuts and stir. Add mince and brown. 2. Add 1/2 the tomato and tomato paste. Stir. 3. Add rice, salt, pepper. Stir. Cook for 5 minutes and add wine. Remove from heat. 4. Wash capsicums and cut tops off to form lids. (lids will be used to cover stuffed capsicums). 5. Fill capsicums with rice mixture. Sprinkle with a little parmesan or fetta (optional). Cover openings with the capsicum lids. 6. Place stuffed capsicums upright in a baking try. 7.

1. Boil rice until cooked.
2. In a large non-stick pan, cook tuna (with oil) on medium heat until tuna is cooked.
3. Add curry paste, sweet chilli sauce and coriander, combine well.
4. Combine rice with tuna mix.

Serves 4

Sourced with permission from www.bestrecipes.com.au and written by Cookie_monster

1. Heat oil in a large frying pan. 2. Cook chicken. Remove pan from heat and set chicken aside (remove most of the fat from pan). 3. Add diced onion to pan, return to heat and cook for 2-3 minutes. 4. Add curry powder and stir. Add uncooked rice and stir. 5. Add soup mix, boiling water, tomatoes, carrot and capsicum. 6. Bring to the boil while stirring. Add cooked chicken, then cover pan and cook over low heat for 10 minutes. 7. Stir in peas. 8. Cover and cook for 5-8 minutes or until rice is tender and liquid absorbed. 9.

1- combine stock, sauces and sesame oil in a jug. Set aside.

2- Heat a wok over high heat. Swirl 1 teaspoon oil around wok. Add cashews and stir-fry until golden. Transfer to a plate. Set aside.

3- Heat remaining oil in wok. Add onion. Stir-fry for 2 minutes or until tender. Add garlic, ginger, asparagus and bok choy stems. Stir-fry for 1-2 minutes until just tender.

4- Add bok choy leaves, snow peas and sauce mixture. Toss to combine. Cover and cook for 1 minute. Add tofu and stir-fry until hot. Toss through cashews and serve with steamed brown rice.

SERVES 4

1- Heat half the oil in a wok or large frying pan. Add broccoli, shallots, capsicum and lemon grass and sauté for 5 minutes.

2- Add the curry paste, bean sprouts, and corn and stir-fry for a further 2 minutes. Remove vegetables from the pan.

3- Heat the remaining oil in the frypan. Add tofu and cook for 3 minutes or until golden. Add rice and stir-fry until heated through.

4- Add the vegetables and soy sauce and stir until the rice mixture is evenly coated.

Serves 6.

1- Heat oil in a large saucepan and sauté onion, garlic and ginger until soft. Add spices and sauté a further minute. Fold through cauliflower.

2- Add tomatoes and bring mixture to the boil, reduce heat and simmer until cauliflower is just tender.

3- Add peas, chickpeas, coconut milk and season with salt. Heat through and serve with boiled rice.

Serves 6.

©. Reproduced under licence from the copyright owner, Sanitarium Health Food Company. www.sanitarium.com.au

1- Place the So Good, sugar, rice and sultanas in a large heavy-based saucepan. Bring the mixture to the boil, then reduce the heat and simmer, stirring occasionally, for about 45 minutes or until the mixture thickens.

2- Add the ground cardamom, if using.

3- Serve the rice topped with pistachio nuts.

©. Reproduced under licence from the copyright owner, Sanitarium Health Food Company. www.sanitarium.com.au

1. Heat the oil in a wok or large skillet, over medium-high heat. Fry the garlic until golden, then add the chili pepper and chicken meat, and stir-fry until cooked through.

2. When the chicken is cooked, add the rice, sugar, fish sauce, and soy sauce. Cook over medium heat, stirring gently. When the mixture is well blended, stir in the green onions, basil, and cilantro. Cook for 1 more minute, then serve hot.

Source: Used with permission from http://allrecipes.com/Default.aspx