Low Salt Savoury Rice Recipes

Steps:

• Trim the cauliflower florets, cutting away as much stem as possible. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous.
• Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened, about 8 minutes. Add the cauliflower, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Remove from the heat.
• Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt. Serve warm.

Steps:

• Heat olive oil in a non-stick saucepan over medium-high heat nearly to smoking. Cook and stir rice in the hot oil quickly to toast the rice, 2 to 3 minutes. Stir the onion into the rice; cook and stir 1 minute more. Pour chicken broth over the rice mixture, season with garlic salt, and bring to a boil; reduce heat to low, place a cover on the saucepan, and cook until the broth is absorbed and the rice is tender, about 20 minutes. Remove from heat and allow to rest 5 minutes before lifting the lid.

Steps:

• Melt butter in skillet and cook onions and celery until translucent.
• Into buttered casserole dish put alternate layers of rice, onion/celery mixture, and mushrooms.
• Add salt and a little pepper.
• Pour the two cans of broth over the mix and place covered in oven at 350°F for 45 minutes or until liquid is absorbed.
• If rice seems dry, add a little water.

Steps:

• Wash rice thoroughly and dry.
• Heat oil and margarine, brown rice lightly.
• Add vegetables and pepper, stir.
• Pour in water, stir.
• Turn stove down to simmer, and stir occasionally until all the liquid is absorbed.

Steps:

• Soak the rice for 1 hour, wash and drain. Heat the oil in a saucepan and fry the sliced shallots, stirring all time, for 2 minutes.
• Add the rice, turmeric, coriander and cumin, stir fry for another 2 minutes and then put in the coconut milk and the other ingredients.
• Boil the mixture, uncovered, stirring it once or twice with a wooden spoon, until the liquid has been soaked up by the rice. Then cover the saucepan tightly and leave on a low heat, undisturbed, for 10 minutes, or finish cooking in the oven or microwave.
• Transfer it to a serving dish and take out and discard the cinnamon stick, cloves and kaffir lime or bay leaf.
• Serve hot as an accompaniment to savoury meat or fish dishes and vegetables.

Steps:

• Combine the cake flour, cayenne pepper and dried basil and transfer the mixture to a fairly large flat plate.
• Season the hake fillets to taste with salt and roll each fillet in the cake flour mixture.
• Dip each fillet in the whisked egg and roll in the breadcrumbs.
• Place on a baking sheet and chill for about 15 minutes.
• Fry in heated oil until brown on the outside and cooked inside.
• Sauté the onion and green pepper in a little heated oil until soft.
• Add the rice and stir-fry for about 1 minute.
• Pour over the chicken stock and simmer until the rice is tender and done, adding boiling water if necessary.
• Sauté the mushrooms in a separate pan until done and mix with the cooked rice.
• Add the pecan nuts.
• Spoon the rice onto a serving platter or onto individual plates and place the fish on top.
• Serve with tartar sauce or slices of lemon.

Steps:

• Place rice in a heavy-bottomed saucepan. Add grated ginger, kosher salt, red chili flakes, and turmeric. Pour in water and coconut milk. Whisk until mixture is well combined (do not stir again).
• Place pan over medium-high heat and bring to a simmer. When mixture starts to bubble and reaches a low simmer, place bay leaf on the surface, cover tightly, and reduce heat to low. Cook for 18 minutes without taking off the lid. Remove pan from heat and let sit 5 minutes, covered. Fluff rice with a fork.

Steps:

• PREPARATION.
• Bring adequate (two cups?) amount of salted water to rolling boil, add rice, turmeric & raisins.
• Stir so that turmeric mixes into rice and can be absorbed, bring rice back to boil, then turn right down to simmer covered for rest of cooking time (10 - 12 minutes?).
• Once rice is cooked, rinse/drain; set aside to cool.
• Finely chop both green pepper & white onion.
• Chunky chop (not fine) half of the peaches from the can.
• Add pepper, onion, peaches, cayenne pepper/peri peri, chutney, mayonnaise, salt & pepper to rice turning ingredients into rice gently so as not to mash rice.
• Garnish with parsley.
• VARIATIONS.
• •Try adding 1/4 cup brown rice which would need cooking separately as it takes longer to cook. just stir into plain rice before adding other ingredients.
• •Using a tablespoon of either lemon or lime juice gives this dish a nice twist, or even try using lemon or lime rind for an extra zing.