Rainbow Rice Recipes

RAINBOW RICE PILAF

Steps:

• Heat the oil in a large deep-sided skillet with a lid over medium-high heat. Add the onions, celery and pepper and cook, stirring occasionally, until they are just beginning to soften, about 3 minutes. Add the rice and orzo and cook, stirring constantly, until the orzo begins to brown, 3 to 5 minutes. Add the garlic, oregano, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.
• Stir in the vegetable broth, bring to a simmer and then lower heat and cook, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, for about 10 minutes. Fluff the rice with a fork and transfer to a serving dish. Top with the cranberries, almonds and parsley. Serve warm.

RAINBOW RICE

Steps:

• Cook the rice as per pack instructions. Drain, rinse and drain again. Mix with the red pepper, cucumber, grated carrot, dried apricots and toasted pumpkin seeds. Drizzle over olive oil and the orange juice.

RAINBOW RICE (FRIED RICE)

Steps:

• Measure cold rice for each serving (cook only four or five servings at a time, to cook more repeat, keeping each batch warm in an oven and stir together all of the batches at the end and serve). Break any lumps apart in the cold rice rather than doing it while cooking.
• Measure all other ingredients separately as they will be added individually.
• Cooking Instructions:.
• Heat wok or deep skillet hot and dry.
• Add sufficient oil depending upon number of servings.
• After oil is heated add the shrimp (if using shrimp) and cook for 60 seconds (more time if cooking larger quantity).
• Push shrimp (if used) aside and add lightly beaten egg and stir gently for 30 seconds.
• Push Shrimp (if used) and egg up on wok side and add precooked rice in the center. After about 20 seconds or enough time for the rice to start to warm, then stir to remove any remaining lumps for about 60 seconds.
• Add peas and carrots stir while cooking for 15 seconds.
• Add Salt and continue stirring for 5 seconds.
• Add cut up chicken or Ham and continue stirring for about 10 seconds.
• Add Green Onion and stir for another 15 seconds ( By now egg and shrimp on the sides will have been stirred into the mixture).
• If the rice is still dry add broth or water and continue lightly stirring for another 15 seconds.
• Add Light Soy Sauce and stir for another 15 seconds.
• Add pinch of White Pepper and stir for another 15 seconds.
• Remove to warming or serving platter.

PEANUT BUTTER RAINBOW RICE

Steps:

• Whisk together all the sauce ingredients until smooth, then season to taste. Set half aside. Add 2 tbsp cold water to the remaining half to loosen. Heat the oven to 200C/180C fan/gas 6.
• Mix together the chicken, aubergine, pepper and sweetcorn with the thicker sauce in a roasting tin. Season, cover with foil and bake for 25-30 mins, until the chicken is cooked through and the veg is soft.
• Meanwhile, cook the rice following pack instructions, then combine with the baked chicken and veg. Drizzle over the loosened sauce. If freezing, leave to cool completely first. Can be frozen for up to one month. Sauce can be frozen separately. Defrost thoroughly before reheating in the oven at 200C/180C fan/gas 6 for 35-40 mins. Top with the serving ingredients.

DOMINICAN RAINBOW RICE

Steps:

• Cut the vegetables into very small cubes.
• Sauté all the ingredients (except for the rice) using the butter until the onions are semi-transparent. Add salt to taste.
• Finally add the rice and combine all the ingredients. Fluff the rice using a fork. Dish up hot.