Get daily celeb exclusives and behind the scenes house tours direct to your inboxMore Newsletters SubscribePlease enter a valid emailSomething went wrong, please try again later.More NewslettersWe use your sign-up to provide content in ways you’ve consented to and improve our understanding of you. This may include adverts from us and third parties based on our knowledge of you. More infoThank you for subscribing!We have more newslettersShow me See OurPrivacy Notice See OurPrivacy Notice×Group 28 Get daily celeb exclusives and behind the scenes house tours direct to your inboxInvalid emailSomething went wrong, please try again later.Sign UpNo thanks, closeWe use your sign-up to provide content in ways you’ve consented to and improve our understanding of you. This may include adverts from us and third parties based on our knowledge of you. More info×Group 28Thank you for subscribing!We have more newslettersShow MeNo thanks, closeSee our
Privacy NoticeWhat do you think of when you think of supermarket staples? Bread? Pasta? What about rice? While rice may be a common fixture in our kitchen cupboards, knowing how to cook it to perfection can be a difficult task and thinking of ways to inject some creativity into mealtimes can be just as hard. But rice doesn’t have to be a troublesome or boring ingredient. From herby rice with harissa roast tomatoes and feta to sticky mango rice bowls, here’s four rice recipes that are sure to add some excitement to your dinnertime routine… Herby rice with harissa roast tomatoes and feta Serves four
Herby rice with harissa roast tomatoes and feta is a great dinner option
(Image: Rice Association)
Ingredients 200g brown rice 150g feta 10g fresh dill, chopped 15g fresh mint, chopped For the tomatoes: 300g cherry tomatoes 1 tbsp olive oil For the harissa dressing: 2 tbsp harissa/rose harissa 4 tbsp extra-virgin olive oil 1 lemon juice Method Cook the rice as per pack instructions. To cook the tomatoes, preheat the oven to 180°C/160°C fan/gas mark 4. Add the cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil. Bake for 20-25 minutes or until soft and browning a little. Set aside. To make the dressing, add all the ingredients to a jar and mix to combine then season to taste. To serve, toss the rice with the dressing, fresh herbs and feta. Top with the roast tomatoes. Tip: Make a vegan version by swapping the feta for vegan feta or crispy tofu. Creamy mushroom and chicken rice Serves four
Creamy mushroom and chicken rice is ideal for cooler days
(Image: Rice Association)
Ingredients 1 tbsp olive oil 2 leeks, trimmed, cleaned and sliced 3 garlic cloves, sliced 300g mushrooms, sliced 300g bomba rice 1 litre chicken stock 10g flat-leaf parsley, chopped (plus extra to serve) 4 tbsp sour cream 2 chicken breasts (skin removed) Method Preheat oven to 180°C/160°C fan/gas mark 4. Heat the olive oil in a heavy-based casserole dish over a moderate heat, then add the leeks and cook for about 6-7 minutes until they are soft. Add the garlic and mushrooms and cook for a further minute. Add the rice and stock and give the rice a good stir. Cover the pan and bake in the oven for about 25 minutes or until the rice has absorbed all the liquid and the grains are just cooked through. Stir in the parsley and sour cream and season to taste. In the meantime, pan-fry the chicken in a non-stick pan with a little oil until it is cooked through. To serve, chop up the chicken, add to the pan with the rice. Mix to combine and sprinkle with fresh parsley. Tip: Add chorizo for extra flavour. Sticky chicken rice bowls Serves four
Sticky chicken rice bowls are bursting with flavour
(Image: Rice Association)
Ingredients For the rice 6 spring onions, chopped 1 tbsp coconut oil/olive oil 200g jasmine rice 400ml coconut light milk 200ml water For the dressing 1 tbsp maple syrup 1 tsp brown rice miso 1 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp sriracha 1 tbsp toasted sesame oil 2 chicken breasts (skin removed) 1 tbsp olive oil To serve 2 tbsp crushed roasted peanuts Handful coriander/mint 1 spring onion, sliced Method For the rice, fry the spring onion in a large pan with the oil. Now add the rice, coconut milk and water. Stir then cover the pan with a lid and simmer until the liquid is absorbed (12- 14 minutes). Once absorbed, turn off the heat, keeping the lid on the rice for 10 minutes. Season to taste. For the dressing, add all ingredients to a jar and mix. To cook the chicken, preheat the oven to 180°C/ 160°C fan/gas mark 4. Score the chicken breasts and heat the oil in a griddle or frying pan. Cook for 7-8 minutes on one side, flip and cook for 4-5 minutes. Transfer the chicken breasts to a large baking tray and spoon over the dressing. Bake for 5 minutes until they are bubbling. To serve, spoon the coconut rice into bowls, top with chicken and garnishes. Tip: You can swap the chicken for salmon, tofu or aubergine. Sticky mango rice bowls Serves four
Sticky mango rice bowls are fresh and fruity
(Image: Rice Association)
Ingredients 100g sushi rice, pre-soaked 250ml plant-based milk 200ml coconut milk 3 tbsp caster sugar 1 tsp vanilla extract To serve 1 ripe mango, sliced 4 tbsp desiccated coconut, toasted pistachios Method In a medium pan, combine the sushi rice, plant-based milk, coconut milk and sugar. Stir well. Bring to the boil, then reduce the heat and simmer gently, stirring occasionally, for 12-15 minutes or until the rice is tender and it has thickened up. Stir in the vanilla extract. 4. To serve, divide into bowls and then top with the mango, coconut and toasted pistachios. 5. add a little additional coconut milk if needed. Tip: This makes a lovely dessert but also can be eaten in the morning for breakfast. For more recipes, visit: riceassociation.org.uk/recipesStory SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
