Rice & Vegetable Dishes

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Hopefully they are cheap, but I guess you would only know by experience.

Vegetable and Wild Blend Rice Flan


Serves: 4-6
Preparation Time: 10 mins
Cooking Time: 35 mins
Vegetable and Wild Blend Rice Flan

Ingredients:
1 cup (200g) SunRice Wild Blend Entertainer Rice
1 1/2 cups water
1 tspn crushed garlic
2 cups combined chopped vegetables: zucchini, broccoli, cauliflower, capsicum, peas, corn, celery
6 eggs, lightly beaten
3/4 cup parmesan cheese
1/2 cup milk
6 green shallots, finely chopped
2 tblspns chopped fresh parsley
2 tblspns extra parmesan cheese
2 rashers of bacon, chopped
salt and pepper

Method:
1) Bring rice and water to the boil in a saucepan. Reduce heat and simmer, covered, for 15 minutes. Allow to cool a few minutes before adding to eggs.
2) Grease or line a medium (20 cm square/23cm round) cake tin or dish with baking paper. Combine rice, garlic, vegetables, eggs, ¾ cup parmesan, milk, shallots, parsley, salt and pepper in a bowl, mixing well.
3) Pour into cake tin and sprinkle with parmesan and bacon. Bake, uncovered, in moderate oven for 35 minutes or until mixture is set.
4) Stand 5 minutes before slicing. Serve hot or cold.

Tips:
Great for school lunches, picnics or serve as party finger food, warm or cold.

This recipe is also gluten free, provided the gluten free ingredients/brands are used.

Variations:
1) Add 1 cup chopped cooked chicken, prawns or ham.
2) Substitute vegetables with diced and cooked: potato, sweet potato and pumpkin.

From: www.sunrice.com.au/recipe/recipeview.asp?id=39

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Capsicum and Eggplant Stir-Fry With Pesto


Serves: 4
Preparation Time: 15 mins
Cooking Time: 25 mins
Capsicum and Eggplant Stir-Fry With Pesto

Ingredients:
1/2 cup (100g) SunRice Premium White Long Grain Rice
4 cups water
1/4 cup oil
1 onion, sliced into rings
4 baby eggplant, sliced
1 red capsicum, sliced
1 yellow capsicum, sliced
1 green capsicum, sliced
1/2 cup pitted black olives
4 tblspns pesto (optional)

Method:
1) Bring water to the boil and add rice. Lower heat and boil gently for 12 - 15 minutes until tender. Drain and keep warm.
2) Heat oil in a wok or frypan over a moderately high heat and stir-fry onion and eggplant until golden, 3-4 minutes. Add capsicum to wok and cook, 2 minutes.
3) Add olives and rice to wok, stir-fry 4 minutes, or until heated through. Serving with a dollop of pesto (optional).

Tips:
This recipe is also gluten free, provided the gluten free ingredients/brands are used.

From: www.sunrice.com.au/recipe/recipeview.asp?id=93

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Vegetarian Pumpkin and Zucchini Pie


Serves: 4
Preparation Time: 10 mins
Cooking Time: 70 mins
Vegetarian Pumpkin and Zucchini Pie

Ingredients:
3/4 cup (150g) SunRice Premium White Long Grain Rice
1 1/2 cups hot water
3 eggs lightly beaten
1 tblspn fresh parsley, chopped
2 cups combined chopped vegetables: zucchini, pumpkin, broccoli florets, red capsicum
20g plain flour
1 cup skim milk
60g reduced fat cheese, grated
salt & pepper

Method:
1) Preheat oven to 180°C.
2) Place rice and hot water in a microwave and oven proof 23cm pie plate. Microwave on high power, 15 minutes, stirring occassionally. Allow to stand , 5 minutes.
3) Beat one egg, parsley and pepper into the rice with a fork. Press the rice mixture against the base and sides of the pie plate.
4) Arrange the vegetables in the rice case. Cover with plastic wrap and microwave on HIGH power, 5 minutes or until the vegetables are tender.
5) Whisk 2 eggs into flour, one at a time, until smooth. Mix in skim milk and salt and pepper to taste Pour egg mixture into the rice crust and sprinkle with cheese.
6) Bake, 45 minutes or until set. Serve warm or cool.

Tips:
Rice can be prepared ahead of time

Variations:
Substitute any other vegetable combinations, eg. mushrooms, corn, peas.

From: www.sunrice.com.au/recipe/recipeview.asp?id=101

I am going to stop there. I haven't tried any of the recipes. I have found some really great recipes lately, and I suppose I am a bit fussy these days.