Place shrimp in a glass/ceramic bowl.
Add olive oil, basil and pepper.
Marinate 30 to 45 minutes.
Heat wine, prick sausages and poach 3 minutes.
Place sausages on grill; cook until done. Add shrimp; grill 2 1/2 minutes per side.
Place on Red, Red Rice. Serves 4.
Cover the 3 cups of rice in very hot water and
br>Meanwhile, pour olive oil, red rice, water, and 1 teaspoon salt
Cook whole-grain red rice according to package directions in
Rinse red rice in water.
Heat oil in a pot, add rice and stir for 2 minutes.
Add water and bring to a boil.
Lower heat and cover pot. Cook for 45 minutes or until liquid is absorbed.
Remove from heat and let rest for 10 minutes.
Heat oil in a pan.
Add beans and carrots.
Stir-fry briefly.
Add salt and continue to cook for a few minutes.
Remove from flame.
Add a packet of red rice noodles to salted boiling water.
Cover and keep aside for a minute.
Drain water, temper and add the fried carrots and beans and spring onions.
Garnish with egg slices and spring onions.
Serve immediately.
Prepare the Mexican red sauce:
Add the first
about 1 minute.
Stir rice into onion mixture and cook
heat oil in a high sided saute pan,on medium heat.
add rice and brown slowly.
put remaining ingredients into blender and blend until smooth.
water to rice ratio should be 41/4 cups tomato puree to 2 cups rice.
once rice is browned, add tomato puree.
stir a few times til blended, bring to a boil.
turn down heat to low/simmer, put top on pan.
DO NOT STIR, this will make it mushy.
once water has evaporated it is done, about 25-30 minutes.
Serve with a side of Mexican red rice or refried beans.
Heat the oil in a deep saucepan and saute the rice until golden.
Add chicken stock, garlic, onion and tomato sauce.
Season with salt and pepper.
Bring to a boil; lower the heat.
Cover and cook until almost all liquid has been absorbed.
Uncover; fold in the peas and carrots carefully.
Cover again and cook until all liquid has been absorbed.
Can serve garnished with avocado slices and sliced ripe bananas.
Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown.
Add the garlic and chopped onion, and saute until the onion just begins to brown.
Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower heat and cover.
Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and serve.
il. When hot, add the rice and stir until it just
-----Gumbo--------.
Follow recipe on gumbo base container to
Brown rice in frying pan with vegetable oil.
Add the can of tomato sauce, onion slices and all of seasonings.
Add 2 cups of water.
Stir gently and taste the broth to make sure spices and salt are enough for you.
Cook on medium heat. When rice is almost done cover with plate and turn off heat to finish cooking.
Saute rice in oil until golden.
Add chicken broth, garlic powder, onions and tomato paste.
Stir to mix well.
Add corn, cover and cook until liquid is absorbed.
Cook rice in boiling salted water for 30-40 mins. Drain then fold in sesame seeds and parsley. Season. Serve hot or cold.
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
eavy-bottomed pot, combine the rice and stock. Bring to a
isintegrate.).
Add broth and rice, and then bring to a