medium heat and add the onion, garlic and chilli. Cook
cups boiling stock and the salt and pepper.
Cook uncovered
Cook rice and beans according to package directions.
Pour into crock-pot and add sausage and tomato sauce.
Turn to low to keep warm.
Cook the rice in boiling salted water according
Basmati rice is hard to ruin. It cooks fast and is exactly
dd the peanuts with the rice and saute for 2-3 mins
Cook the rice in boiling salted water according
Cook rice with curry powder and bay leaf according to package instructions. Heat oil in a large skillet and cook meat for about 5 mins. Remove from pan and keep warm. Add spring onions then add tomatoes, bring to a boil and season. Serve rice with meat and sauce.
edium-high heat. Add oil and swirl to coat. Cook pork
Cook the rice and curry powder in boiling salted water according to package instructions. Allow to cool.
Mix the yogurt, cilantro, and lime juice. Season with salt and black pepper. In a separate bowl, mix the lemon juice, oil and sugar. Season with salt and black pepper.
Add the rice and peanuts to the lemon juice mixture and stir well. Layer the rice mixture, peppers, green onions and pineapple alternately in 4 jars, drizzling the yogurt dressing between layers.
efer to make the marinade and decide for themselves.
n high heat. Stir-fry curry paste for 30 seconds or
Heat oil in a heavy-bottomed saucepan on medium heat. Add onion and curry powder and cook, stirring, for 3 mins, or until fragrant.
Gently stir in eggplant; cook for 5 mins, or until tender. Add chickpeas with their liquid and tomatoes. Cover and simmer for 10 mins, stirring occasionally.
Stir in spinach and season to taste. Serve with brown rice and tzatziki.
stirring, until softened. Add curry paste and cook, stirring, until fragrant. Return
Preheat oven to 350.
In an oven proof 3-quart sauce pan over medium heat, warm the oil. Add the leeks and curry powder; cook, stirring frequently, for 2 minutes or until the leeks are tender.
Stir in the rice and mix until coated with oil.
Pour in the stock, peas, cilantro, soy sauce and hot pepper sauce; bring to a boil.
Cover the pan and place in the oven. Bake for 40 to 50 minutes, or until the rice is tender and the liquid has been absorbed. Let stand for 10 minutes. Fluff with fork before serving.
Place beans, carrots and 3/4 cup water in
In a large saucepan, heat oil over high heat. Brown meat for 3-4 mins then transfer to a plate.
Add onion and garlic to pan and saute for 2-3 mins, until onion is tender.
Add eggplant and mushrooms. Cook, stirring, for 5-10 mins, until tender.
Add stock, curry sauce, lentils and tomato paste. Return meat to pan. Bring to a boil then reduce heat and simmer for 15-20 mins, until lentils are tender.
Stir in tomatoes and cilantro. Simmer for 10 mins. Serve with rice and papadums.
chilies, garlic, ginger, shallots, cumin and half the fish sauce into
Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.
n both sides Add water, rice and contents of seasoning packet, bring