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RICE
Level 1
Pauline's Mix-Ins for Spicy Rice
Yield: approximately 4 cups
Recipe courtesy of Pauline Mascarenhas
Pauline Mascarenhas was born in Sri Lanka and comes to us by way of Australia. “Offering rice in a variety of ways at lunch and then again at dinner is how you tempt the family,” writes Pauline. In Pauline’s versatile recipe, you can add any number of vegetable or protein “mix-ins” to pre-cooked rice to make a really colorful, spicy dish.
1 tsp. garlic, minced
2 large brown onions, diced
2 medium fresh green chilies, seeded and finely chopped
2 sprigs curry leaves (optional)
1/2 tsp. black mustard seeds (optional)
2 tsp. powdered chicken or beef stock
1 tsp. garam masala
2 Tbsp. butter
2 Tbsp. olive oil
Salt to taste
4 cups once cooked rice
- Heat the olive oil in a wok. Add garlic, onions, chilies, mustard seeds and curry leaves. When onions are nicely browned, add stock powder and garam masala.*
- Mix well and add butter and pinch of salt.
- Reduce heat and add pre-ooked rice. Mix well and heat through until rice is well coated.
Serving suggestions: For a quick meal, serve with a fried egg and a green salad, or as a main dish, add meat, chicken or fish.
Curried Rice Mix-Ins: Add one or more of the following ingredients after onions are browned and prior to adding rice:
Vegetarian:
- Chopped ripe tomatoes
- Corn, thawed
- Peas, frozen and thawed
- Red or green capsicums, sliced
- Carrots, diced
- Broccoli, chopped
- Leafy vegetables, torn (bok choy, spinach)
Protein:
- Canned tuna, drained
- Slices of ham, chopped
- Bacon slices, cooked and cut into small pieces
- Sausages, cooked and cut into bite-size pieces
