For my memory, I think I haven’t posted any rice dish before, except risotto.
This is an easy fusion dish, mix up with pesto sauce with fried rice. Why do I use kale? Mainly because basil is too expensive for me for a few leaves. So I get the kale instead and it is on sale! I can keep a few more pennies in my pocket. :p
In addition, this pesto sauce has so many health benefits to share. Such as full of folic acid, add walnuts with it can give us the omega 3, which protects our brain cells. Also, it is so delicious on spaghetti as well, I’m planning to make it for my tomorrow dinner.
Kale Pesto Fried Rice
2 cups Kale leaves only, stems removed
A large handful Toasted walnuts
1/4 cup Nutritional yeast flakes
1 tsp Sea salt
2 cloves garlic, chopped (I haven’t used it)
1/4 cup Extra virgin olive oil, more or less
In a food processor or high-speed blender, combine the kale leaves first for the first 2 minutes. Then add the other ingredients except for the olive oil. When the motor running, drizzle the olive oil in slowly through the hole. Blend it all until a smooth sauce. Store in a clean jar and top up with more olive oil and store in the fridge.
Then fry the rice in a hot work with a bit more oil and add the pesto sauce. Mix evenly and add some sweetcorn or garden peas if you like.
It is a rare chance that I’ll make this ‘seitan’. Since I saw lots of my Facebook friend’s post ~ Roasted vegan ‘Char Siu’ 素叉燒 . Their mouth-watering photos impulse me to try it again.
Sounds I did have this experiment before. Yes! I have but not really like it at all. Why? Because it’ll wash away a lot of flour to get a small amount of seitan to make bbq ‘pork’. It is not really economical.
Since the Thai have their popular coconut milk rice with mango, they’re decent, but I guess that is a bit sweet for me. But today I am preparing this coconut rice, that is one of my favourite Indian food, it’s lighter, also full of aroma and spice, the main factor is not too heavy.
Wow, I got a big bargain today, bought two large size pineapples from supermarket, just 80p each, isn’t that good price? So I grab two of them in my trolley, pay and go! :p
Can’t wait to eat it, I just step in the kitchen and the fresh pineapple is already on the chopping board. They’re not too ripe but still have a bit green. It is so juicy and I can’t remember how many I stuffed in my mouth.
I can’t remember when I started to fond of Italian dishes, I just love it, not only the pizza, spaghetti, pasta, lasagna, risotto, dessert, or even the gelato ice-cream, and a good cup of cappuccino, …
And this creamy mushroom risotto is always appear on our dinning table. It is simple and easy to make, but need the time to stand by the stove and keep watching from the start to ending up on the table.
This is one of my comfort food during cold weather, really creamy and yummy!
Creamy Mushroom Risotto – 雜菌意大利飯
Dried porcini mushrooms 1 tbsp
Chestnut mushrooms, sliced 200g
Olive oil 2 tbsp
Onion, chopped and diced * 1
Garlic cloves, finely chopped * 2
Arborio rice (risotto rice) 300g
White wine * 100ml
Vegetable stock 1.5 litres
Single cream or crème fraîche 2 tbsp
Fresh parsley or dried 2 tbsp fresh or 2 tsp dried parsley
Salt & black pepper
Grated parmesan, to serve ( or vegetarian version )
* Those item are optional, because some of the vegetarian can’t have them.
Soak the porcini mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the chestnut mushrooms and fry for a further 2-3 minutes, until browned.
Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
Roughly chop the soaked porcini mushrooms and stir into the risotto, along with the parsley (if you use fresh), butter, crème fraîche and salt and pepper. Serve with freshly grated parmesan or vegetarian cheese powder and the dried parsley.
You can make this for your lunch or for your starter, so easy to make.
Mushroom Rice Cake
Serves : 2
2 tbsp light olive oil
200g mushroom, finely chopped
1 tbsp finely chopped flat parsleyor coriande
1 tsp finely chopped fresh ginger
300g cooked white rice
1 large egg, beaten
salt and freshly ground black pepper
Heat 1 tbsp of the oil in a pan and fry the mushrooms over a low heat for 10 minutes, stirring all the time. Remove from the heat and transfer to a mixing bowl.
Add the rice, egg, parsley/coriander, ginger and seasoning and mix well.
Lightly oil the metal cooking rings or pastry cutters (4 x 8cm). Heat the remaining oil in a frying pan, add the rings, and pack the rice mixture evenly into each ring, pressing down with the back of a spoon.
Cook over a medium to low heat for 5 to 6 minutes, before carefully removing the rings. Turn the cakes over and cook for a further 5 to 6 minutes, until golden and crispy.
I tried to follow this recipe from one of the main supermarket, but forgot the name.
At the same time, I changed some of the ingredients to suit my personal taste.