Tag Archives: coriander

Green Rice

Green Rice 006a

This Mexican-inspired rice dish has a fresh herby flavour and best of all it is easy.

As regular readers know I tend to use brown rice as I like its chewy texture and nutty flavour, plus, of course, there is the extra health benefit and I have once again used it here for these reasons.

This is my take on the classic Mexican rice dish – Arroz Verde – it adds interest to the simplest meal and is a great addition to a
vegetarian meal.

Green Rice

To ensure even mixing of the herbs chop them together.

Traditionally a green poblano would be used in this dish, but as poblanos are not yet in-season I have used a Serrano chilli, which gives the dish just a hint of heat. It is important for this dish to remove the seeds from the chilli to avoid it being too hot.

Serves 4

1 cup long-grain brown rice
1 medium onion, chopped
1 clove garlic, chopped
½ serrano chilli, or to taste, seeds and ribs removed, chopped
3 cups vegetable or chicken stock
¼ cup vegetable oil
1 cup chopped fresh leafy herbs – I used each ½ cup of chopped coriander and parsley, with a some mint leaves
sea salt

1              Place rice in a heatproof bowl, pour boiling water to cover and set aside to stand for 15 minutes. Drain and rinse under cold
water, then drain again and set aside

2              Place onion, garlic, chilli and ½ cup stock in a food processor and process until smooth – you will have liquid puree.

3              Heat a heavy-based saucepan over a medium heat, add oil and heat for 30 seconds or until simmering. Add rice and cook, stirring, for 2 minutes to toast. Stir in chilli mixture and cook, stirring, for 1 minute before stirring in remaining stock. Bring to boil, reduce heat, cover and simmer for 35-40 minutes or until liquid is absorbed and rice tender.

4              Stir in herbs and a good grind of salt, cover and stand for 5 minutes before serving. Just prior to serving, fluff up with a fork.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other rice recipes you might to try:

Spicy Coriander Rice

Spicy Coriander Rice

Fennel, Leek & Lemon Risotto

Fennel, Leek & Lemon Risotto

Celery Risotto

Celery Risotto

 

Halloumi & Spinach Scrambled Eggs

Halloumi Scrambled Eggs 010aEver since I made the HB HB Deli-style Bacon, Egg & Halloumi Bagel I have been crazy about the combination of egg and halloumi so when I saw a recipe entitled Scrambled Eggs with Halloumi in my new cookbook Olives, Lemons & Za’atar, I knew it was something that was going to appeal. So using that recipe as inspiration I came up with this one.

Halloumi & Spinach Scrambled Eggs

Because, halloumi is quite salty I personally do not think this dish needs much, if any, added salt.

If making a larger quantity don’t be fussed about exact measurements – if making for 4-6, allow two eggs per serve, a couple of handfuls of
coriander, 1 large onion, a bunch of spinach and 200-300g halloumi.

For each serve:

2 free-range eggs
1 tbsp chopped fresh coriander
freshly ground black pepper, to taste
olive oil
2 tbsp finely chopped onion
½ cup shredded spinach
about 50g diced halloumi

1              Break eggs into a bowl, add coriander and pepper and whisk lightly to combine. Set aside.

2              Heat a suitably sized frying pan over a high heat, add
halloumi and cook, turning a couple times for 2-3 minutes or until halloumi is golden. Remove halloumi from pan and set aside.

3              Reduce heat, add onion, cover and cook, stirring
occasionally, for 3-4 minutes or until onion softens. Add spinach and cook, stirring, for 2-3 minutes to wilt spinach. Return halloumi to pan and toss to combine.

4              Pour egg mixture into pan and cook, stirring gently, for 3-4 minutes or until eggs are creamy and scrambled.

Happy cooking and eat.

Recipe by Rachel Blackmore

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Another scrambled egg recipe you might like to try:

basketofeggs

Aromatic Indian-style Scrambled Eggs

 

Spicy Coriander Rice

Spicy Coriander Rice 003aThis is one of those dishes that smells so good as it is cooking that you will want to eat right of the pot!

With its warm, lively Middle Eastern flavours it is a delicious side for simply cooked chicken, fish or lamb, but substantial enough for a vegetarian main – just accompany with a salad of mixed leaves.

Spicy Coriander Rice

I have used brown rice, because I love its nutty flavour and chewy
texture, but this recipe works just a well with white rice. If using white rice the cooking time will be reduced and reduce the amount of stock to 1 cup. I like to cook this to the consistency of a wet risotto, but if you prefer cook a little longer for a drier dish.

Serves 4-6

400g can diced tomatoes
2 medium onions – 1 roughly chopped, 1 finely chopped
1 bunch fresh coriander, leaves and stalks roughly chopped
3 cloves garlic, chopped
1 long red chilli, sliced
2 tbsp olive oil
2 tsp ground coriander
2 tsp ground cumin
1 cup brown basmati rice
2 cups vegetable stock
1 lemon, zested and juiced
salt and freshly ground black pepper

1              Place tomatoes, roughly chopped onion, fresh coriander, 2 cloves garlic and chilli in a food processor and process to make a puree. Set aside.

2              Place finely chopped onion and olive oil in a large heavy-based saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens. Add remaining garlic, ground coriander and cumin and cook, stirring, for 1-2 minutes or until fragrant.

3              Stir in rice and cook, stirring, for 2-3 minutes to coat rice. Stir in tomato puree and stock, and bring to simmering. Cover and simmer for 35-45 minutes or until liquid is absorbed and rice is cooked. Add lemon zest and season to taste with lemon juice, salt and pepper.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Mushroom Coriander Soup

Coriander Mushroom Soup 006aLast weekend at the Farmers’ Market Te Mata Mushrooms had packs of Portabella mushrooms on special – labelled as ‘soup
mushrooms’ they immediately made me think, of course, of bowls of warming fragrant mushroom soup.

The only reason that I could see that these mushrooms might be called ‘soup mushrooms’ is they were of mixed sizes. With the lovely combination of mushrooms, potatoes and coriander, this recipe is how I put my ‘soup mushrooms’ to use – it is hearty enough for a meal or serve small bowls for the first course of a dinner party.

Mushroom Coriander Soup

Parsley can be used instead of coriander.

Serves 4 as a meal or 8 as a first course

2 tbsp olive oil
2 medium leeks, sliced
2 cloves garlic, chopped
1 tsp Orcona Sweet Smoked Paprika
500g portabella mushrooms, sliced
500g general purpose potatoes, chopped
1.5L vegetable stock
2 tbsp tamari (gluten-free soy sauce) or soy sauce
1 bunch fresh coriander, leaves and stalks, roughly chopped
salt and freshly ground black pepper, to taste

1              Place oil, leeks, garlic and paprika in a saucepan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until leeks soften.

2              Increase heat, add mushrooms, cover and cook, stirring, for 5 minutes or until mushrooms start to soften and give up their juices. Add potatoes, cover and cook, stirring occasionally, for 5 minutes.

3              Add stock and soy sauce, bring to simmering, cover and cook, stirring occasionally, for 25 minutes or until potatoes are tender.

4             Place most of the coriander – reserving some for garnishing – in a blender or food processor, add potato and mushroom mixture and blend until smooth – you will probably need to do this in
batches. Return soup to a clean saucepan, place over a medium heat for 5 minutes or until heated through. Season to taste with salt and freshly ground black pepper.

5            To serve, lade into bowls and scatter with reserved coriander.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other mushroom recipes you might like to try:

Braised Lamb Shanks with Mushrooms & Parsnips

Braised Lamb Shanks with Mushrooms & Parsnips

Spicy North African-style Mushrooms & Beans

Spicy North African-style Mushrooms & Beans

Toasted Spinach, Cheese & Mushroom Sandwich

Toasted Spinach, Cheese & Mushroom Sandwich

 

 

Kingfish with Lemon & Coriander Vinaigrette

Fish with Lemon & Coriander Vinagrette 002a

As previously stated I can’t leave kingfish behind when it looks good at the fish shop and once again, the other day, there were lovely fillets just waiting be taken home for a quick and easy meal.

Shallots 003aThe shallots I refer to in this recipe are the ones that look like small brown onions with the composition of garlic, in that they usually have a couple of cloves. Sometimes called French shallots or
enshallots this member of the onion family is milder and sweeter than regular onions and has a more mellow flavour than garlic so is ideal to use in vinaigrettes such as this which is accompanying fish.

Kingfish with Lemon & Coriander Vinaigrette

Serves 4

This bright and tangy vinaigrette complements both the fish and the
watercress. Use any leftover as a dressing on a watercress salad.

4 (about 150g each) kingfish or other thick fish steaks
salt and freshly ground black pepper
vegetable oil
2 cups watercress sprigs
LEMON & CORIANDER VINAIGRETTE
¼ cup apple cider vinegar – I used Hawke’s Bay produced Te Koha Organics Raw Apple Cider Vinegar
¼ cup vegetable oil
2 tbsp fresh lemon juice
2 tsp fish sauce
½ tsp honey
1 shallot, finely chopped
2 tbsp finely chopped coriander

1              For the vinaigrette, place vinegar, oil, lemon juice, fish sauce and honey in a small bowl and whisk to combine. Add shallot and mix to combine. Just prior to serving stir in coriander.
2              Season fish with salt and pepper. Heat a little oil in a frying pan over a medium-heat high, add fish and cook for 3-4 minutes then turn over and cook for 3-4 minutes longer or flesh flakes when tested with a fork.
3              To serve, make a bed of watercress, top with fish and drizzle with vinaigrette.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other kingfish recipes you might like to try:

Kingfish with Leeks, Lime and Coriander

Kingfish with Leeks, Lime and Coriander

Kingfish Steamed with Green Cabbage & Potatoes

Kingfish Steamed with Green Cabbage & Potatoes