6 chicken breasts
250 g rice
6 rashers of bacon, diced
100 g mushrooms, sliced
1 large onion, chopped
900 ml hot chicken stock
150 g frozen peas, thawed
oil for frying
salt & pepper.
Heat oil in a large heavy pan and fry bacon and mushrooms until lightly browned. Remove with a slotted spoon and set aside. Sauté the onion in the pan juices until soft; add a little more oil, if necessary, and brown the chicken pieces thoroughly on all sides. Add rice to the chicken and onion mixture and stir for 1 minute until well coated. Pour on two thirds of the stock, cover and simmer for 30 minutes. Stir occasionally and add a little more stock as required. Add the peas, bacon and mushrooms and cook 10 – 15 minutes more. Season to taste and arrange on a heated serving dish.
Sent in by Rika Theron
6 lamb chops,
25 ml oil,
200 ml uncooked rice,
650 ml water,
1 large onion, chopped,
1 green pepper, seeded and chopped,
1 packet minestrone soup.
Brown the chops in the heated oil. Place the rice in a casserole dish and arrange the chops on top. Fry the onion and green pepper until softened, then spread over the top of the chops. Mix soup powder together with water and pour over the casserole. Season to taste. Cover and bake (180°C) for 1 1/4 hours.
250ml rou rys
5ml geuropwekker (fondor or aromat)
[Glutenvrye opsies te kry by markte[
5ml droë pietersielie
3ml gemengde kruie
Smelt die margarien in ’n kastrol en voeg die rys by.
Braai die rys oor matige hitte totdat minstens 75 % van die rys gepof is.
Giet die kookwater oor en roer die res van die bestanddele by.
Sit die deksel op en kook die rys 15 minute lank.
Verwyder die deksel en kook tot die rys droog is.
Sit warm voor.
Ingestuur deur Rika Theron
30 ml butter, 1 onion, chopped, 1 green pepper, chopped, 30 ml flour, 125 g
bacon, chopped, 375 ml milk, 125 ml grated Cheddar cheese, 2 ml mustard powder, 2 ml paprika, salt & black pepper, 60 ml butter, 1 can whole kernel corn, drained, 750 ml cooked rice, 125 ml dried breadcrumbs.
Heat the butter and saute onion and green pepper until soft. Remove from pan with slotted spoon and set aside. In same pan fry bacon until soft, but not crisp. Add onion and green pepper. Stir in flour. Add milk little by little and stir until a thick sauce forms. Add the cheese, mustard, paprika and seasoning to taste. Stir in corn and seasoning to taste. Stir in corn and rice. Spoon into a greased ovenproof dish. Melt butter (60 ml) and mix with breadcrumbs. Crumble over mixture. Bake in oven (180*C) for 25 to 30 minutes until golden brown.
1 – 2 mango’s, sliced
1 chicken stock cube
100 g uncooked brown lentils
7 ml turmeric
100 g uncooked brown rice
70 ml apricot liquifruit
7 ml curry powder
100 ml seedless raisins
7 ml oil
½ c flaked almonds
15 ml chutney
salt to taste
7 ml ground coriander
1. Cook brown rice in water with crumbled stock cube till done. Drain & rinse with cold tap water.
2. Cook lentils in water with salt until just soft. Drain & rinse under cold tap.
3. Heat oil in small saucepan, add curry powder & turmeric.
4. Stir fry for about 2 minutes. DO NOT ALLOW TO BURN.
5. Add the apricot juice, raisins, chutney to saucepan & bring to the boil.
6. Reduce heat & simmers for 5 minutes. Remove from heat & allow to cool.
7. Mix the rice, lentils, coriander, flaked almonds in a large mixing bowl.
8. Add the curry sauce to bowl & mix well.
9. Season to taste. Refrigerate.
10. When ready to serve, garnish with sliced fresh mango.
11. Keeps in fridge for about 1 week.