Category Archives: Rice dishes

Mushroom Nasi Goreng

I’ve always loved this spicy Indonesian rice dish but until now I just couldn’t seem to infuse the flavours into the rice without using oil.  Finally I seem to have found a solution!  Hope you love this as much as my family did.

Mushroom Nasi Goreng
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Brown rice scented with garlic, ginger, citrus and chilli with plenty of mushrooms and finely shredded cabbage.
Recipe type: Main
Cuisine: Indonesian
Serves: 4-6
  • 4 cups cooked long grain brown rice
  • - SAUCE:
  • 3 cloves garlic, micro-planed / finely chopped
  • 3 tablespoons lemon and or lime juice
  • 2cm piece ginger, finely chopped - a heaped tablespoon
  • 1 tsp lime zest
  • 2 teaspoons paprika
  • 1 heaped teaspoon ground coriander
  • 1 teaspoon chopped chillies - from a jar (add more if you like it really spicy!)
  • 1 heaped tablespoon tomato paste
  • 4 tablespoons reduced sodium soy sauce
  • ¼ green cabbage, cored and finely chopped
  • 400g grams diced mushrooms - about 3-4 cups
  • 2 medium carrots, finely diced
  • 1 cup frozen / canned sweetcorn
  • To serve:
  • Toasted peanuts
  • Chopped fresh coriander
  • Limes - quartered
  1. Put on your rice to cook if not already available. (This may delay your serving time).
  2. Finely chop, crush or microplane the garlic, place in a small bowl and pour over the lemon and or lime juice and stir. Soak the garlic in the lemon juice for 5 mins.
  3. Add all other sauce ingredients then mix well and allow to sit whilst you prep the vegetables.
  4. Sauté the onion, cabbage, mushrooms and carrots in a large deep frying pan with a lid. Once softened - about 5-7 mins - add the paste, stir thoroughly and keep stirring for a few minutes to , thoroughly distributing the sauce through the veg.
  5. Add the cooked rice and mix well, then add a cup of water and the sweetcorn. Stir well and allow to heat through.
  6. Put on the lid, turn the heat down to low and cook for a further 5-7 mins until the carrots are tender and the sauce is absorbed into the rice.
  7. Turn off the heat and allow to sit whilst you get ready to serve.
  8. Serve each bowl with a quarter of lime, and scatter with coriander, peanuts and hot sauce.


Sweet & Sour Tofu

I had a craving for this dish which I used to love as a child when we would very occasionally go to a Chinese restaurant.  Of course it wasn’t tofu back then, was probably chicken or pork but it was the way that sweet tangy sauce soaked into the rice that I loved so this satisfies that completely!  After trying a few recipes I found on the net, I combined the best of them plus a few variations to make this version.  We usually enjoy it with some steamed bok choi or broccoli on the side. You can also add other vegetables such as snow peas or bamboo shoots / beansprouts at the end if you like.

Sweet & Sour Tofu
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Cooking time may be extended depending on how long it takes to cook your rice. I use a rice cooker and ours takes around 30 minutes.
Recipe type: Dinner
Cuisine: Chinese
Serves: 4
  • 1 300g pack of firm tofu (we like to use smoked but plain is fine)
  • 2 tablespoons brown rice vinegar
  • 3 tablespoons tomato ketchup
  • 2 tablespoons low sodium soy sauce or tamari
  • 1 tablespoon lime juice
  • Juice from 1 400g can pineapple pieces
  • ½ cup water
  • Pineapple pieces from the can
  • 2 tablespoons brown unrefined sugar
  • 2 heaped teaspoons corn flour
  • 2 cloves garlic, minced / microplaned
  • 1 tablespoon fresh ginger, grated
  • 1 large red capsicum cut into strips
  • 1 large green or yellow capsicum, cut into strips
  • 1 large red onion, sliced into strips
  • 1 small can water chestnuts, drained - optional
  • 4 tablespoons roasted cashews - optional
  1. Put your brown ride on to cook
  2. Mix together the pineapple juice, vinegar, tomato ketchup, soy sauce and lime juice in a small bowl, whisk in the corn flour and water and mix thoroughly until smooth with no lumps. Put the tofu in to a shallow dish and pour the sauce over and leave to marinade.
  3. When then rice is almost ready heat a large non stick frying pan over a medium heat and saute the onion and peppers until softened. Add the garlic and ginger and stir around for 5 minutes, adding a tiny splash of water if any sticking is occurring. Put on the lid and allow to cook on a low heat for a further few minutes until peppers are tender.
  4. Add the tofu and sauce to the pan, along with the pineapple, water chestnuts and cashews. Stir consistently until the sauce thickens and becomes transparent. Add a splash more water as needed to create as much sauce as you'd like.
  5. Serve with the rice and accompanying vegetables as desired.


Spicy Spinach & Mushroom Rice Bowl

This is based on a thing I’d kind of throw together for myself for lunch when I was a stay-at-home-mum and one day when I was marvelling at the deliciousness of it I realised I was being selfish to keep it to myself so I made it into a proper family meal and everyone loved it. Better still this is a quick and easy weeknight dinner, whilst not skimping on plenty of veg.  It’s kind of like a risotto so should be soupy and not a dry pilaf-type thing. If you like it hot spicy feel free to add chopped chillies or chilli powder at the start.  Otherwise this is totally kid friendly. 🙂

Spicy Spinach & Mushroom Rice Bowl
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Serves: 4-6
  • 1 red onion, diced
  • 1 red capsicum, diced
  • 4 field mushrooms, diced or a bag ready sliced
  • 2 tsp turmeric
  • 2 tsp coriander
  • 2 tablespoons salt reduced soy sauce
  • 2 tsp smoked (or regular if you're' not a fan) paprika
  • 1 bag baby spinach, 2-300g, chopped
  • 1 cup frozen sweetcorn and / or peas
  • 3 cups ready cooked medium grain brown rice
  • 2 cups vegetable stock
  • 2-3 tablespoons tahini (or ½ cup fat free hummus)
  • 1.5 cups tomato pasta sauce
  • Juice of a (juicy) lime
  • Freshly chopped parsley
  1. Prep all your vegetables.
  2. Heat a large, deep non stick pan (which has a lid preferably)
  3. Saute the onion, capsicum and mushrooms with the spices and cook for 5 minutes until the capsicums are softened a little then add handfuls at a time of the chopped spinach, stirring until it wilts in to the mixture - should take around 5 minutes.
  4. Add in the cooked rice, frozen corn / peas, the stock, the tahini (or hummus) and pasta sauce and stir well. Once it starts to bubble put on the lid and turn down to gentle simmer. After 5 minutes check the vegetables are all done to your liking. Stir in the lime juice, scatter with the parsley and serve!


Curried Brown Rice Salad

Indian Brown Rice Salad

Curried Brown Rice Salad
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Brown rice with chopped fresh raw veggies and an Indian inspired creamy dressing For a speedy week night dinner, cook the rice the previous day. This can easily be stretched to feel more mouths, depending on how much rice you add to the chopped veggies.
Recipe type: Salad
Cuisine: Indian
Serves: 6
  • 1 large stick of celery
  • 1 large carrot
  • 1 medium capsicum
  • ½ cup baby frozen peas
  • ½ cup frozen corn
  • 12 green beans, steamed and sliced
  • 2 fat spring onions, sliced
  • ½ cup raisins or sultanas (optional)
  • 4-6 cups cooked brown rice, chilled or at room temperature
  • Garnishes: (optional): Fresh chopped coriander, coconut, toasted cashews, chopped chillies
  • Dressing:
  • 2 tsp tahini
  • 2 desert spoons avocado
  • ¾ cup soy milk or other milk of choice
  • 3 tablespoons vinegar, any variety
  • ½ tsp salt
  • 2 tsp maple syrup or other liquid sweetener
  • 1 tsp curry powder
  1. Put the rice on to cook if you're not using precooked rice.
  2. Whisk together, or blend in processor the ingredients for the dressing.
  3. Finely chop all the vegetables and mix together in a large bowl.
  4. Once the rice is cooked, spread it out on a large tray to cool down, or place in fridge for 30-50 mins if you have the time.
  5. Dish up the rice in to individual bowls and top with the vegetables and dressing, and optional garnishes.
  6. Leftovers can be mixed together and put in the fridge for lunches the next day! 🙂





Mexican Brown Rice Bowl (and Burritos!)

Mexican Rice Bowl and Burritos

Mexican Brown Rice Bowl (and Burritos!)
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One pot pressure cooker dish which magically transforms into a burrito or wrap filling on day two! Soupy and sumptuous on day one but rice keeps absorbing stock so is much thicker next day for filling burritos.
Recipe type: One Pot, 2 dishes
Cuisine: Mexican
Serves: 8
  • 1 stick celery
  • 1 red onion
  • 1 red capsicum
  • 1 medium carrot
  • - all finely diced
  • 1 cup corn
  • 2 cups brown medium grain rice, rinsed
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 500g jar Dolmio extra spicy red peppers sauce or similar
  • 4 cups water
  • 1 heaped teaspoon stock powder
  • 2 cloves garlic crushed
  • 1 heaped tsp ground cumin
  • 1 heaped tsp ground coriander
  • ½ tsp smoked paprika
  • 1 tsp oregano
  1. Put all ingredients into pressure cooker*, stir thorougly, lock on lid and cook under high pressure for 23 minutes.
  2. Stir and allow to sit for 5 minutes
  3. Top with salsa / avocado/ coriander & hot sauce to taste.
  4. Place remainders in fridge overnight and use as burrito filling next day
  5. * If you have no pressure cooker, combine ingredients in a large casserole dish with a lid; add an extra cup of water, bring to the boil, put on the lid and simmer for 30 minutes or until rice is tender. You may need to add extra liquid during the cooking process but it should be quite soupy. 🙂


Kale & Red Pepper Bites

These are fantastic little crispy bites, with whole grains, lentils, kale, onion, red pepper, and flavoured with Italian herbs. The grain and lentils all cook together into a fabulously textured kind of porridge which is an amazing base to make burgers, and sausages with.    Perfect for parties, lunchboxes or just snacks to keep in the fridge when hunger strikes!

Kale and Red Pepper Bites2

The other ingredients are then just stirred in and I used a mini muffin tray for easily shaped and uniform results.

mini muffin tray

Impossible to eat just one!  We love them topped with hummus and a red pepper relish.

Kale and Red Pepper Bites

Kale & Red Pepper Bites
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Crispy and delicious, this little bites are perfect party or lunchbox items
Serves: 30-34
  • ½ cup medium grain brown rice
  • ¼ cup millet
  • ¼ cup split red lentils
  • ¼ cup quinoa
  • 1 box of frozen kale
  • 1 red capsicum, finely diced
  • 1 large onion, finely diced
  • 1 tsp Italian dried herb mix
  • ½ tsp garlic granules
  • ½ tsp onion powder
  • 2 tablespoons nutritional yeast
  • 1 tablespoon low sodium tamari / soy sauce
  • 1 tablespoon of tahini - optional
  • juice of half a lemon
  • zest of a whole lemon
  • ¼ cup ground almonds - optional (makes them more crispy but you can leave out for school lunchboxes).
  • Equipment: mini 24-cup muffin pan
  • Sesame seeds - optional
  1. Rinse the grains and lentils in a fine sieve under running water for a couple of minutes.
  2. Place them in a rice cooker (or saucepan - but you may need to add an extra half a cup of water before the grains are fully cooked, depending on how tight fitting the lid is) with 3 cups of water, and put it on to cook.
  3. Preheat the oven to 200 degrees centigrade. / 375 Fahrenheit.
  4. Meanwhile, put the kale into a sieve over (in which the sieve will be enclosed) and cover in boiling water.
  5. Place a large frying pan over a medium heat, and "fry" the capsicum and onion, adding a splash of water or stock to stop them sticking. Do not allow to get too moist. Once softened after a few minutes, add the herbs and garlic. Cook until the moisture has evaporated out and the vegetables are fairly dry but not sticking to the pan.
  6. Drain the kale, and squeeze all the water out of it with your hands - I find it easiest to do this in 3 or 4 small handfuls, and set aside.
  7. Once the grains are cooked, (they should be fairly dry also) tip them into a large bowl, and tip in the contents of the frying pan. Sprinkle in the kale, breaking up any lumps, then add the nutritional yeast, tamari, tahini, lemon, zest & almonds and thoroughly mix (clean hands are best for this!).
  8. Sprinkle some sesame seeds if using into the bottom of each muffin hole, then pack the mixture firmly on top, pushing down to ensure no air pockets which will stop them coming out cleanly. Sprinkle some more sesame seeds on top.
  9. Pop into the top of the oven for 20 minutes. Take out, allow to sit for 5 minutes then invert the tray onto a cooling rack, making sure they all come out (you might need to loosen stubborn ones around the side with a plastic knife), place that on top of a baking tray and then pop back in the oven for 10 minutes to crisp up the bottoms.
  10. My mixture made 34, so you can use the tray again to use up the mixture for another 6-10 bites.


Cauliflower, Coriander & Orange Pilaf


Cauliflower Coriander and Orange Pilaf

Cauliflower Coriander and Orange Pilaf

Cauliflower, Coriander & Orange Pilaf
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Recipe type: Rice dish
Serves: 4
  • 1.5 cups rice & lentil mix
  • ¼ cup quinoa
  • 1 tsp "Chicken Style" stock powder
  • 7 spring onions, sliced
  • 1 green (or other colour) capsicum, diced
  • 1 medium cauliflower, separated into florets
  • 2 tablespoons ground coriander
  • zest and juice of a large orange
  • 3 tablespoons toasted pine nuts
  • 2 tablespoons soy sauce / tamari
  • 1 bunch of coriander, chopped
  • Dessicated coconut - garnish
  1. Put your rice, lentils and quinoa on to cook (same pot). I use a rice cooker and added 3 cups of water and 1 tsp of chicken style stock powder. You may need a little more water if you're using a lidded saucepan.
  2. Meanwhile, toast your pine nuts and chop / prepare all the other ingredients
  3. Once your grains and lentils are cooked, in a large frying pan or wok which has a lid, stir "fry" the onion and capsicum for a couple of minutes. Add the ground coriander and move it around until you can smell it toasting.
  4. Add the cauliflower florets, half a cup of water and cover for 5 minutes or until the cauliflower is tender.
  5. In a large bowl, tip your cooked grains & lentils, the cauliflower mixture, the orange zest and juice, soy sauce and toasted pine nuts and stir well to combine.
  6. Dish up and top with the chopped coriander, and coconut if desired.


Incan Salad

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South American deliciousness in Incan Salad: Quinoa, Sweet Potato, Rice, Corn and Beans with an avocado, lime and chilli sauce. Sprinkled with some spring onion greens, chopped coriander leaves and hemp seeds. This one will keep you full for hours!

Incan Salad
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Recipe type: Salad
Cuisine: South American
Serves: 4-6
  • 2 cups or 300g cooked quinoa (about ½ cup dry)
  • 2 cups or 360g cooked short grain brown rice (about ¾ cup dried)
  • 2 cups frozen corn, defrosted
  • 1 can kidney beans, drained and rinsed
  • 180g cooked sweet potato cubes (2 large sweet potatoes, peeled, diced, roasted)
  • Garnish (optional):
  • 4 spring onions, chopped
  • small bunch of coriander, chopped
  • hemp seeds to garnish - optional
  • Dressing:
  • 1 medium avocado (about 220g of flesh)
  • ½ tsp salt
  • 75ml lime juice
  • 100 ml water
  • 1 tsp semi dried chopped chillies (Gourmet Garden brand) - or to taste
  • 1 heaping teaspoon rice malt syrup or other liquid sweetener
  • zest of a lime
  1. To make this salad really easy to throw together, peel, dice and roast your sweet potato the night before or earlier in the day, then refrigerate.
  2. You could also cook your grains too and refrigerate so you don't need to wait for your grains to chill before assembling the salad. You can also leave out the rice altogether and double the quinoa but as it's quite an expensive ingredient this does help to cut the cost!
  3. You can cook brown rice and quinoa together in a rice cooker, just combine the ½ cup quinoa and ¾ cup dried grains with 2 cups water.
  4. Make the dressing by blitzing all ingredients apart from the lime zest in a blender, or jug and a stick blender, or a fork and some elbow grease will do the same job. Stir in the lime zest, taste and adjust the salt / lime juice etc to your taste. It should be quite tart to contrast with the sweetness from the potato.
  5. In a very large bowl, combine the rice, quinoa, sweet potato, beans, corn and cubes of potato and combine well. Stir through the onions and coriander - or leave in bowls if you have sensitive taste buds around the table so everyone can add their own.
  6. Serve with the sauce and hemp seeds to sprinkle if liked.



Sushi Brown Rice Salad

All the taste of a nori roll without the rolling!  Crunchy veg, marinated tofu, edamame beans and avocado, mixed with strips of nori, sesame seeds, dressed with a sushi seasoning and soy sauce.  If you love sushi you’ll love this.

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Sushi Brown Rice Salad
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Recipe type: Salad
Cuisine: Japanese
Serves: 4
  • 250 grams brown rice
  • 2 sticks celery, finely diced
  • 1 large cucumber, deseeded, finely diced
  • 1 red capsicum, finely diced
  • 2 carrots, finely diced
  • 1 cup blanched, podded edamame beans
  • 200g marinated Japanese flavour tofu, cut into small dice
  • nori seaweed sheets, cut into small squares or strips
  • 1 avocado, cubed
  • 4 tablespoons sesame seeds
  • sushi seasoning - vinegar, sugar, mirin blend (I use Obento brand, from the supermarket, or Asian supermarkets would stock a range)
  • soy sauce or tamari
  • radish - optional, finely diced
  • pickled ginger, wasabi, soy sauce - to serve as required
  1. Whilst your rice is cooking, finely dice all the crunchy vegetables (and add whatever others you like) and put set aside. Blanch and pod your edamame beans, and dice the avocado. Toast the sesame seeds in a dry non stick pan, until golden brown.
  2. Once your rice is cooked, tip in to a large bowl and sprinkle generously with the sushi seasoning mix, stirring well to thoroughly incorporate. Taste and add more as required. I used about 8 tablespoons. Add tamari or soy sauce to taste. Once the rice is at room temperature, stir in as much of the vegetable mix as you like, portion out into your serving bowls and decorate the tops with the nori, avocado, edamame beans and sesame. Allow it to cool slightly
  3. Serve alongside pickled ginger, wasabi and extra tamari / soy sauce as desired.


Mexican Burrito Bowl

I do love a bowl – when you lay all your ingredients out in the bowl to look pretty, rather than just mix them all together.  This is a simplified chilli recipe which takes just 30 mins so you can put your rice on, chop the tomatoes for your salsa and mash some avocado whilst it simmers.  Some sweetcorn is also nice on the side if you  have some in the freezer or a can in the cupboard, to add some more colour to the plate.  Have hot sauce on the side so those chilli addicts can add their own, keeping this quite mild for little mouths. Leave the chilli out all together if you like.

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Mexican Burrito Bowl
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Recipe type: Main
Cuisine: Mexican
Serves: 4
  • 160g long grain brown rice
  • 2 small/ medium brown onions (180g chopped weight)
  • 1 small green capsicum (180g " " )
  • 3 garlic cloves
  • 1 medium stick celery (80g " " )
  • 1 slightly heaped tsp ground cumin
  • 1 slightly heaped tsp ground coriander
  • 1 tablespoon tomato paste
  • ½ tsp chilli flakes (can reduce to be really mild)
  • 1 tsp beef style stock powder
  • 2 cans chopped tomatoes
  • ½ cup water
  • 1.5 - 2 cans drained kidney beans (depends how thick you like it!)
  • 2 cups frozen corn
  • ½ tablespoon maple syrup
  • To Serve:
  • Salsa:
  • 300 g baby tomatoes
  • ½ bunch coriander
  • ½ a red onion,
  • 2 tablespoons fresh lime juice
  • Guacamole:
  • 1 large avocadoes: lime / lemon juice / salt.
  • Sweetcorn: -
  • Allow 75g per person: - defrost frozen corn / or pour boiling water over it or simmer for a minute.
  • Or alternatively, serve with corn on the cob.
  1. Put your rice on to cook.
  2. Dice the onion, capsicum, celery and crush or grate the garlic.
  3. Add to a warmed large casserole dish or saucepan and stir for a few minutes until softening, adding a tiny splash of water to stop them sticking if necessary.
  4. Add the garlic and stir in for a minute or two, again to stop it sticking.
  5. Add the cumin and coriander, mix again to thoroughly distribute and toast the spices a little until you can smell them.
  6. Add tomato paste, canned tomatoes, water, stock powder, beans and corn and bring to the boil. Reduce heat to a simmer, cover and cook for 20 minutes or until the capsicum and onion are soft.
  7. Meanwhile: Make the salsa: chop the baby tomatoes into quarters, finely slice the red onion, shred the coriander, squeeze the lime juice and mix them all together in a small bowl
  8. Make the guacamole: Mash a large avocado, adding salt, lime and or lemon juice to taste.
  9. To serve: Let each person add each ingredient to their own bowl, or arrange them beautifully yourself!