An easy-to-make main course that’s both colourful and flavourful.
Category: Rice & Grains
Rassolnik is a traditional Russian soup made from pickled cucumbers, pearl barley, and pork or beef kidneys.
With a bit of clever cooking, you can still have your butter and creamy sauce while watching your waistline. Here, aromatic leek is used to flavour low-GI basmati rice so that butter can be used sparingly, while yoghurt reduces the fat content of the sauce and adds a complementary tang to char-grilled lemon-infused chicken.
You’ll often find chermoula used as delicious accompaniment to seafood, but Morocco’s cherished mix of coriander, parsley, paprika, cayenne and more also pairs wonderfully with vegetables, like these sweet roasted carrots. Tossed with rice, raisins, pistachios and an orange-honey dressing, plus creamy goat’s curd to bring it all together, this moreish rice bowl sings with exotic flavour.
This mushroom risotto with a hit of Japanese miso is all about umami. What’s that? The fifth “savoury” taste. The Italians get it from Parmesan and anchovies, and Asian cuisines from soy and miso. Mushrooms have it in spades, so get this satisfying vegetarian dinner started by pan-frying them, add garlic and spring onion, then stir in arborio rice.