LONDON: “National Rice Week” returns this year from 11-17 September, providing the perfect opportunity to expand your culinary repertoire and explore budget-friendly meal ideas for the whole family.
Organized annually by the UK Rice Association, this campaign aims to elevate the British rice industry’s visibility and encourage more individuals to embrace rice.
Whether it involves showcasing the simplicity of home-cooked rice or making it the top choice when dining out, National Rice Week celebrates the versatility of this gluten-free grain and its numerous nutritional benefits.
During this week, we’re presenting seven delectably simple new recipes that are both delicious and easy to follow, utilizing rice in creative ways that make the most of leftovers and pantry staples. Rice is truly a versatile ingredient, suitable for sweet or savory dishes, served hot or cold, and suitable for every meal of the day.
With seven unique dishes featuring seven different rice varieties, you have a fresh recipe to enjoy each day of the week.
Creamy Mushroom and Chicken Rice:
Ingredients:
1 tbsp olive oil
2 leeks, trimmed, cleaned and sliced (230g)
3 garlic cloves, sliced
300g mushrooms, sliced
300g Bomba rice
1 litre chicken stock
½ pack (10g) flat-leaf parsley, chopped
4 tbsp sour cream
2 chicken breasts (skin off)
Method:
- Preheat your oven to 180°C.
- Heat olive oil in a heavy-based casserole dish over medium heat. Sauté leeks for about 6-7 minutes until soft.
- Add garlic and mushrooms and cook for an additional minute.
- Add rice and stock, stirring well. Cover the pan and bake for approximately 25 minutes or until the rice absorbs all the liquid and cooks through.
- Stir in parsley, sour cream, and season to taste.
- In the meantime, pan-fry the chicken in a non-stick pan until cooked throughout. Chop it up and add it to the rice before serving. Sprinkle with fresh parsley.
Sticky Chicken Rice Bowls:
Ingredients:
6 spring onions chopped (90g)
1 tbsp coconut oil/olive oil
200g Jasmine rice
400ml coconut light milk
200ml water
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 off)
1 tbsp olive oil
Method:
- In a large pan, sauté spring onions in oil, then add rice, coconut milk, and water.
- Cover with a lid and simmer until the liquid is absorbed (12-14 minutes). Allow it to rest for ten minutes with the lid on.
- Preheat your oven to 180°C. Score the chicken breasts, then cook them in a griddle or frying pan for 7-8 minutes on one side and 4-5 minutes on the other.
- Transfer the chicken to a baking tray, spoon over the dressing, and bake until bubbling.
- To serve, spoon coconut rice into bowls, top with chicken, and garnishes.
Herby Rice with Harissa Roast Tomatoes and Feta:
Ingredients:
200g brown rice
300g cherry tomatoes
1 tbsp olive oil
2 tbsp harissa/rose harissa
4 tbsp extra virgin olive oil
1 lemon juice
150g feta
10g fresh dill, chopped
15g fresh mint, chopped
Method:
- Cook the rice as per package instructions.
- Preheat your oven to 180°C, toss cherry tomatoes in 1 tbsp olive oil, and bake for 20-25 minutes until soft.
- Make the dressing in a jar and season to taste.
- Toss rice with dressing, fresh herbs, and feta. Top with roast tomatoes.
Rice Salad with Salmon, Greens, and Lemon Tahini Dressing:
Ingredients:
200g long grain rice
2 salmon steaks (240g)
1 onion, sliced
100g cabbage greens
1 courgette sliced (200g)
Juice of ½ lemon
2 tbsp runny tahini
1 tbsp olive oil
50ml water
Method:
- Cook rice according to package instructions and then drain.
- Pan-fry salmon steaks in a little oil for 2-3 minutes on each side and flake when cool.
- In another pan, sauté onions for 5-6 minutes, then add cabbage, courgette, and cooked rice.
- Create the dressing by mixing all the ingredients in a jar.
- Combine rice, greens, and flaked salmon in a large bowl and serve with dressing and fresh mint.
Veggie Biryani with Crispy Tofu:
Ingredients:
1 tbsp olive oil
1 onion, sliced finely (120g)
2 carrots, chopped up finely (200g)
3 cloves garlic, minced
½ red chilli or ½ tsp chilli flakes
1 tsp turmeric
1 tsp garam masala
3 tomatoes, chopped (350g)
200g basmati rice
500ml vegetable stock
1 can coconut milk (400ml)
150g frozen peas
For the crispy tofu:
1 x 200g block firm tofu cut into medium-sized slices
1 tbsp oil
Method:
- In a large saucepan, heat oil and sauté onions, carrots, garlic, chili, and spices on low heat for about 6-7 minutes until soft.
- Add tomatoes, rice, stock, and coconut milk. Simmer until rice is cooked (15-20 minutes), adding peas 2 minutes before completion.
- To make crispy tofu, heat a frying pan and add oil. Fry tofu on each side until crispy.
- Serve by topping the rice with tofu and fresh coriander.
Sticky Mango Rice Bowls:
Ingredients:
100g sushi rice, pre-soaked
250ml plant based milk
½ can coconut milk (200ml)
3 tbsp caster sugar
1 tsp vanilla extract
Method:
- In a medium pan, combine sushi rice, plant-based milk, coconut milk, and sugar. Stir well and bring to a boil, then simmer for 12-15 minutes until tender and thickened.
- Stir in vanilla extract.
- Serve in bowls, topped with mango, coconut, pistachios, and additional coconut milk if desired.
Cheesy Pea Arancini with Garlic Mayo:
Ingredients:
800g leftover risotto of choice
150g frozen peas, defrosted
Juice of ½ lemon
100g mature cheddar grated
To coat the arancini:
200g toasted bread
50g plain flour
2 eggs, beaten with 1 tsp water
Method:
- To make arancini, mix leftover risotto with peas, lemon juice, and cheddar, seasoning to taste.
- Roll the mixture into golf ball-sized balls and coat them in flour, egg, and breadcrumbs.
- Drizzle a baking tray with olive oil, add the balls, and bake for 25 minutes, turning halfway.
- To serve, top with fresh herbs and olive oil.
