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Yogurt Rice

Usually served cold it is just as good warmed up. At the time of heating, a little water in the bottom of the pan will keep from sticking.

make 4 cups

2 cups brown rice

4 cups water

1 1/2 teaspoon salt

1 green pepper

2 cups yogurt

Preparation

Cook rice in salted water for about 45 minutes. Chop green pepper finely and add to rice along with ginger and yogurt, cool and allow rice and yogurt to marinate for a few hours.

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Posted by on October 31, 2011 in Vegetarian

 

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Indian style Beef and Rice

Good to make when you are in a hurry and want a dish to please all the family. Serve with natural yogurt, a mixed salad and chutney.

Serves 4

1 lb (450g) raw minced beef

1 garlic cove, crushed

1 small red or green pepper, coarsely chopped

8 oz (225g) easy-cook Indian Basmati rice

1 pint (575ml) beef stock

2 teaspoons salt

2 teaspoons turmeric (to give rice yellow color)

Preparation

Fry meat and garlic over medium heat until well browned and crumbly, fork-stirring all the time.

Add rest of ingredients and mix in well. Bring to boil. Lower heat, cover, simmer for 30 minutes or until rice grains are separate and  fluffy and have absorbed all the stock.

serve very hot.

 
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Posted by on October 19, 2011 in Beef

 

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