Rice

Index: Kebap-Style Spicy Bean Feast, MYPO & Madeira, Pea and Asparagus Risotto.

Kebap-Style Spicy Bean Feast (Source: Home-Made)

Serves: 2

Preperation Time: 5 Minutes

Cooking Time: 5 Minutes

• 1 Green Chilli, thinly sliced
• 1 Red Chilli, thinly sliced
• 6 Large mushrooms, sliced
• 4 dessertspoons Natural Yoghurt
• 1 Can Kidney beans
• 1 teaspoon Chilli powder

1. Fry the chillies on a moderate heat for 2 minutes.
2. Add the beans, mushrooms and chilli powder.
3. Stir until mixed and slightly bubbling.
4. Turn off the heat and add the yoghurt.
5. Serve on a bed of rice.

MYPO and Madeira (Source: Home-Made)

Serves: 2

Preperation Time: 10 Minutes

Cooking Time: 5 Minutes

• 1 clove garlic
• 1 onion, sliced
• 1/2 red pepper, sliced
• 1/2 green pepper, sliced
• 6 large mushrooms, slice
• 8 dessertspoons natural yoghurt
• pinch of mustard powder and chilli powder (or paprika)
• dash of madeira
• salt and pepper to taste

1. Fry garlic and onions in a drop of olive oil until fragrant .
2. Add mushrooms and fry until soft.
3. Add the madeira, chilli, mustard and salt, then stir ingredients together.
4. Slowly add the yoghurt, stirring continuously. Do not boil the yoghurt.
5. Add pepper and serve on a bed of rice.

Pea and Asparagus Risotto (Source: BBC Vegetarian Good Food Magazine, July 97)

Serves: 2

Preperation Time: 5 Minutes

Cooking Time: 15 Minutes

• 50g Butter, cubed
• 1 Onion, chopped
• 1 Garlic clove, crushed
• 175g Risotto rice
• 700ml Vegetable stock, hot
• 175g Asparagus spears, trimmed and halved
• 60g Parmesan, grated

1. Melt the butter and fry the onoin and garlic until softened.
2. Add the rice and stir until evenly coated in butter.
3. Add the peas and a third of the stock. Simmer for 3 minutes, stirring occasionally.
4. Pour in half the remaining stock and simmer, stirring occasionally until nearly all the stock has been absorbed.
5. Add the remaining ingredients, reserving half the parmesan and simmer, stirring occasionally until the stock is nearly all absorbed. be careful not to break up the asparagus.
6. Serve immediately, sprinkled with the remaining grated parmesan.

Last revised: September 02, 1997.