African Vegetable Rice

Ingredients - Serves 2-3
12 oz. [2 cups] long-grain rice, washed, soaked in cold water for 30 minutes and drained
1 1/4 pints [3 1/8 cups] water
2 teaspoons salt
2 oz. [1/4 cup] butter
1 Medium-sized onion, finely chopped
2 large tomatoes, blanched, peeled and chopped
I large red pepper, white pith removed, seeded and finely chopped
2 celery stalks, trimmed and finely chopped
4 oz. broccoli, trimmed and chopped
4 oz. mushrooms, wiped clean and finely chopped
1/4 teaspoon cayenne pepper

Preparation
1. Put the rice in a large saucepan. Pour over the water and add 1 1/2 teaspoons of the salt.
2. Place the pan over moderately high heat and bring the water to the boil. Cover the pan, reduce the heat to low and simmer the rice for 15 to 20 minutes or until all the liquid has been absorbed and the rice is tender. Remove the pan from the heat and set aside.
3. In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the tomatoes, red pepper, celery and broccoli. Fry, stirring frequently, for 10 minutes or until the vegetables begin to soften. Add the mushrooms to the pan and fry, stirring frequently, for a further 3 minutes. Season with the remaining salt and the cayenne.
4. Add the rice to the pan and stir the mixture until it is combined. Cook, stirring frequently, for a further 10 minutes or until the mixture is thoroughly heated through.

Remove the pan from the heat and serve at once.

Indonesia - Nasi Goreng

Ingredients - Serves 4

2 cups of rice
2 T tamarind paste (substitute with lime juice after the dish is done)
2 eggs
4 T Oil
2 medium onions, minced
1 Garlic clove; minced
I fresh red chili finely chopped
1/2 c Shrimp, popcorn; cooked/peel
2 T Soy sauce
I large tomato sliced
11/2 teaspoon of dried shrimp paste
1/4 c Celery; chopped
1/2 c Onion flakes, dried
white pepper
salt

Preparation

Bring 2 cups of water to boil in a pot. When boiling add the rice and tamarind. The rice should be cooked in 10 minutes, when all the liquid should be absorbed. Turn off the heat, remove the rice.

Add 2 T. oil and fry onion and garlic for 2 minutes. Add tomato shrimp paste and chili. Cook for 2 minutes. Add the shrimp and season with salt and pepper. Saute. Add celery and soy sauce. Saute again. Set aside..

Beat the eggs. Heat a skillet and grease it with a few drops of oil. Make thin omelets. Put aside to use as garnish.

Heat one tablespoon oil in a heavy frying pan over medium high heat Stir fry the rice for 5 minutes, add seasonings

Garnish with sliced omelet and onion flakes.

SriLanka - Coconut Rice

Ingredients - Serves 6

1 oz. [2 tablespoons] butter
1 medium-sized onion, finely chopped
1 lb [2 2/3 cups] basmati rice, washed,soaked in cold water for 30 minutes
and drained
1 1/2 pints [3 3/4 cups] water
coconut milk made from 1/2 coconut, or 4 oz. slice of creamed coconut
dissolved in 10 fl. oz. [1 1/4 cups] boiling water
1 1/2 teaspoons salt
1/2 coconut

Preparation

Preheat the oven to fairly hot 400 F (Gas Mark 6, 200 C).

In a saucepan, heat the butter over moderate heat. Add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is translucent but not brown.

Reduce the heat to low and add the rice. Cook, stirring constantly, for 5 minutes or until the rice is soft.

Add the water, coconut milk and salt. Increase the heat to moderately high. When the liquid is bubbling vigorously, cover the pan, reduce the heat to low and cook for 15 to 20 minutes or until the rice is tender and all the liquid absorbed.

Remove the brown outer skin of the half coconut with a sharp knife. Cut the coconut into little flakes. Spread the flaked coconut on a baking sheet lined with aluminium foil. Place the sheet in the oven and bake for 10 minutes or until the coconut turns golden brown.

2 cups (1lb 5oz/600g) rice
5 T oil
2 medium onions, thinly sliced
½-in (1 cm) cinnamon stick
1 bay leaf
6 cloves
½ T sugar
salt

Preparation
1. Soak the rice for 15 minutes. Wash well and drain.
2. Heat the oil in a pot and fry the onions until brown. Add the cinnamon, bay leaf, cloves and mace, and sauté 5 minutes. Add the sugar and let it caramelize. Add the rice and saute for 2 minutes. Add salt to taste (about 1 teaspoon) and 4 cups boiling water, and cook for 9-10 minutes until the rice is perfectly cooked.

Brazilian Rice

Ingredients - Serves 4-6
4 tablespoons olive oil
1 medium-sized onion, thinly sliced
12 oz. [2 cups] long-grain rice, washed, soaked in cold water for 30 minutes and drained
2 tomatoes, blanched, peeled and chopped
1 teaspoon salt
1 1/4 pints [3 1/8 cups] boiling water

Preparation

In a large saucepan, heat the oil over moderate heat. Add the onion and fry, stirring constantly, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the rice and fry for 5 minutes, stirring constantly.
Add the tomatoes and salt. Cook for 2 minutes and then pour in the boiling water.
Reduce the heat to low, cover the pan and simmer for 15 to 20 minutes, or until the rice is cooked and all the liquid has been absorbed.
Turn the rice into a warmed serving dish and serve immediately.

Iran - Pilaff with Almonds and Mixed Fruit

Ingredients - Serves 6-8

3 oz. [3/8 cup] butter
1 medium-sized onion, roughly chopped
1 large green pepper, white pith removed,
seeded and roughly chopped
½ teaspoon turmeric
1 teaspoon salt
6 oz. [1 cup] dried apricots, soaked in water for 30 minutes, drained and chopped
3 oz. [1/2 cup] sultanas or seedless raisins
12 oz. [2 cups] long-grain rice, washed, soaked in cold water for 30 minutes and drained
1 1/2 pints [3 3/4 cups] boiling chicken or vegetable stock
4 oz. [1 cup] blanched flaked almonds, toasted

Preparation

In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and green pepper and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown and the green pepper is soft.
Stir in the turmeric and salt. Add the apricots and sultanas or seedless raisins and cook, stirring constantly, for 2 minutes.
Add the rice and cook, stirring constantly, for 5 minutes. Pour in the chicken stock.
When the mixture comes to the boil, cover the pan, reduce the heat to low and simmer the pilaff for 15 to 20 minutes or until the rice is tender and all the liquid has been absorbed. Stir in the toasted almonds.
Spoon the pilaff on to a warmed serving platter and serve immediately. Alternatively, cover the pan tightly and put it in a warm oven until you are ready to serve it.

Thai Fried Rice

Ingredients - Serves 4

1 T Vegetable oil
2 cups cooked long grain rice
2 ea Garlic cloves, crushed
3 T Soy sauce
2 t Red curry paste
1 green onion, chopped
1/2 lb Tofu, diced and fried
1 T Cilantro leaves, chopped

GARNISH

8 ea Green onions
Thin cucumber slices

Azerbaijan - Dill Pilaf

Ingredients - Serves 4-6
2 cups of rice
3 T oil
4 cups beans
2 T margarine
1.5 cups water or meat broth
1 teaspoon flour
2 tablespoons lemon juice
1 bunch of dill
salt

Preparation

Boil a lot of water (about8 cups), a pinch of salt and a few drops of oil, add the rice and when tender pour out the excess water. Put the strained rice in a pot sprinkle some oil on the rice. Set aside.

Melt the margarine and put into a saucepan with 1 1/2 glasses of water, flour, lemon juice, and a little salt, and mix. Pare the beans. Add to the saucepan, cover and simmer until cooked.

Take a heavy pot , Add 1 cup of water and steam the rice and the beans which you layer on top of the rice. Cook on low until the rice is fully cooked.

Chop the dill. Fold into the steaming rice and serve.

India - Lemon Rice

Ingredients - Serves 2-3
1 cup (7oz/200g) rice
8 cashew nuts or peanuts
1/8 t turmeric powder
3 t oil
1 green chilli, finely chopped
¼ t mustard seeds
½ t Fenugreek seeds
1 t. Channa dal
10 curry leaves
1 t. Fresh grated coconut
salt to taste
juice of 1 lime

Preparation

Wash the rice two or three times in fresh water. Then soak for 30 minutes.
Meanwhile, soak the cashew nuts in 1 cup water for just 15 minutes.
Bring water equal to 1 ¼ times the volume of rice to the boil in a pot. When boiling add the rice, turmeric powder and ¼ teaspoon salt. The rice should be cooked in 8-8 minutes, when all the liquid should be absorbed. Turn off the heat, remove the rice and spread in a flat dish or pan to cool and dry. Leave for 30 minutes.
In a wok or frying pan, heat the oil. Fry the chilies for 1 minute, then add the mustard seeds and fenugreek seeds and channa dal, drained cashew nuts and curry leaves and fry for 30 seconds. Add the lemon or lime juice. Add the cooked rice and stir well but carefully with a flat spatula so as not to mash the rice.
Garnish with coconut. The rice is now ready to serve

Russia Lamb Pilaff

Ingredients - Serves 4-6

2 oz. [1/4 cup] butter
1 tablespoon vegetable oil
2 lb. boned leg of lamb, cubed
3 onions, finely chopped
1 garlic clove, crushed
1 lb. carrots, scraped and chopped
1 lb. [2 2/3 cups] long-grain rice, washed, soaked in cold water for
30 minutes and drained
1 1/2 teaspoons dried marjoram
1 1/2 pints [3 3/4 cups] strong beef (or onion and soy stock for vegetarians)

Preparation

In a large, flameproof casserole, melt the butter with the oil over moderate heat.

When the foam subsides, add the lamb cubes and fry, stirring frequently, for 10 to 15 minutes or until the meat is golden brown. With a slotted spoon, transfer the meat to a plate.

Add the onions, garlic, carrots, rice and marjoram and fry, stirring constantly, for 5 to 7 minutes or until the onions are soft and translucent but not brown.

Return the meat to the casserole. Pour over the stock and bring the liquid to the boil. Reduce the heat to low, cover the casserole and simmer the mixture for 35 to 40 minutes or until the meat is tender and the liquid is absorbed.