Sticky Broccoli Fried Rice and Baked Risotto: Two Inexpensive Rice Recipes | Rice
Whenever I create a cheap meal plan, rice has always been and always will be an integral ingredient. Not only is it incredibly versatile and a little goes a long way, but it’s one of the most affordable products in supermarkets. Most supermarkets have a budget brand rice that is even cheaper than their own brand, so always make sure to keep your eyes peeled for the best price.
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Sticky Roasted Broccoli Fried Rice (pictured above)
This quick fried rice turns a basic side dish into an ideal main course for the whole family. Preparing the rice ahead of time is not only key to making it in no time, but it’s also a great take-out substitute for fried rice.
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It serves 4
Homework 5 minutes
Cool overnight
Cook 15 minutes
for the broccoli
1 tablespoon gluten-free soy sauce
1 tablespoon dark brown sugar
3 tablespoons of sesame oil
1 large broccolicut into medium florets
for the rice
275g uncooked long grain rice
2 eggs
a pinch of salt
4 tablespoons vegetable oil
2 red bell peppers, chopped up
2 carrotschopped up
3 tablespoons gluten-free soy sauce
1 tablespoon dark brown sugar
1 handful of green onions, very finely chopped
Cook your rice according to the package directions; steamed works best. Once cooked, drain if necessary and ideally allow to cool completely. Cover and chill in the refrigerator overnight.
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The next day, heat oven to 220C (200C fan)/425F/gas 7. In a small bowl, whisk together the soy sauce and dark brown sugar for the broccoli. Drizzle sesame oil onto a large baking sheet, add the broccoli and roll until well coated. Bake for five minutes, then pour over soy sauce mixture and top with broccoli. Return to the oven for eight to 10 minutes. (To cook in a deep fryer, heat to 350°F and remove the browning tray. Place the broccoli in the fryer for three minutes, then pour in the soy sauce mixture and coat the broccoli. Return to the fryer for five to six minutes.)
For the fried rice, crack the eggs into a small bowl, add a pinch of salt, and beat briefly with a fork.
In a wok, add the vegetable oil and heat over medium-high heat. Once hot, add the red bell pepper and carrots and sauté until lightly browned. Add the beaten egg, let it cook for about 30 seconds, then break the egg into chunks.
Add the cooked rice and stir to break it up. Add the soy sauce and sugar, and stir again so that the rice is well coated. Sauté for another five minutes or until the rice begins to look crisp in places; if you didn’t have time to let the rice cool completely or chill in the fridge, you’ll need to fry a little longer to reach that point.
Serve the fried rice topped with the roasted broccoli and chopped scallions.
Baked garlic mushroom rice
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This dish is everything I love about a mushroom risotto, but without the stirring. With tender, golden mushrooms and fluffy, crispy rice on top, this is as pleasing to the palate as it is easy to make.
It serves 4
Homework 5 minutes
Cook 40 minutes
for the mushrooms
450g mushrooms
3 tablespoons garlic infused oil
for the rice
275g uncooked long grain rice
500ml Vegetables soup, boiling
1 tablespoon dried thyme
½ tablespoon dried or fresh parsley
1 teaspoon salt
½ white or black pepper
50 g extra mature cheddar cheese, grated
small handful of chives, finely chopped, to serve
Arugula Salad, serve
Heat oven to 200C (180C fan)/390F/gas 6. In a small bowl, combine mushrooms and garlic-infused oil.
Add all the ingredients for the rice (apart from the chives and arugula) into a 9″ x 13″ baking dish and mix well. Put the mushrooms on top and put them in the oven for 40 minutes. Top with chives and serve with arugula.
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Becky Excell is a gluten-free blogger and author of Quick + Easy Gluten Free (Quadrille, £20). To order a copy for £17.60, go to guardianbookshop.com.
Source: https://cupstograms.net
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