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Outdoor Recipes From Uncle Ben's

This summer, the rice experts at Uncle Ben’s are giving you a helping hand with delicious, easy to make recipes meaning that you can spend more time in the garden and less time in the kitchen.

Chorizo & Sweet Pepper Rice

Serves: 2
Prep and Cooking Time: 15 mins
Ingredients:
1 250g pack Uncle Ben’s® Mexican Rice
1/2 red chilli, sliced
1 red onion, peeled and sliced
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
50g (1 3/4 oz) chorizo
1 tsp freshly chopped parsley
1/2 tbsp olive oil

  1. Heat the oil in a pan and sauté the onion and chilli for 2-3 minutes before adding the red and yellow peppers. Cook for another 5-6 minutes, stirring occasionally.
  2. Heat the rice according to the pack instructions.
  3. Add the chorizo to the pepper and stir-fry for 3-4 minutes before stirring in the rice and freshly chopped parsley.

Vegetable & Cashew Nut Pilaff

Serves: 2
Prep and Cooking Time: 15 mins
Ingredients:
1 x 250g pack Uncle Ben’s® Express Golden Vegetable Rice
1/2 red pepper, deseeded and cut into chunks
1 small leek (75g), halved and sliced
75g (2 3/4 oz) oyster mushrooms
50g (1 3/4 oz) sugar snaps
2 tbsp cashew nuts
Dash of soy sauce
1/2 tbsp olive oil

  1. Heat the oil in a wok or frying pan. Stir-fry the red pepper and leek for 2-3 minutes.
  2. Add the mushroom, sugar snaps and cashew nuts to the wok and stir-fry for another 2 minutes.
  3. Meanwhile, microwave the rice according to the pack instructions.
  4. Season with a splash of soy sauce (optional).

Jewelled Rice Salad

Serves: 2
Prep and Cooking Time: 15 mins
Ingredients:
1 x 250g pack Uncle Ben’s® Express Pilau Rice
1/2 tbsp olive oil
1/2 small red onion, sliced
1/2 red pepper, deseeded and sliced
40g (1 1/2 oz) baby corn, cut into 1 cm pieces
40g (1 1/2 oz) cherry tomatoes, quartered
40g (1 1/2 oz) pomegranate seeds
1/2 tbsp freshly chopped mint
1/2 tbsp freshly chopped parsley

  1. Heat the rice according to the pack instructions then pour into a bowl and fluff up. Leave to cool slightly.
  2. Heat the olive oil in a pan and sauté the onion and red pepper for 3-4 minutes before adding the corn. Stir-fry for 3-4 minutes then stir into the rice.
  3. Add the remaining ingredients to the bowl and mix well. Serve at once.

Chicken Biryani

Serves: 2
Prep and Cooking Time: 20 mins
Ingredients:
2 tbsp olive oil
200g (7 oz) boneless chicken breast, cut into strips
1 large onion, peeled and sliced
3 cloves
2 cm piece cinnamon stick
3 cardamom pods, lightly crushed
Pinch cumin seeds
50g (1 3/4 oz) frozen peas
1 x 250g pack Uncle Ben’s® Express Vegetable Pilau Rice

  1. Heat the oil in pan and fry the chicken until golden and cooked through – remove with a slotted spoon and keep warm.
  2. Add the onion to the same pan and cook over a medium heat for 8-10 minutes, until soft and lightly brown. Add the spices and cook for another 2-3 minutes before adding the peas. Stir well then keep warm with the chicken.
  3. Bring 30ml (2 tbsp) water to boil in the same pan then add the rice, cover and simmer for 2 minutes. After this time take off the lid and spoon the onion and chicken mixture on top then re-cover and leave to sit for 2 minutes.
  4. Mix well to serve, fluffing the rice with a fork to separate the grains.

Prawn Fried Rice

Prep and Cooking Time: 20 mins
Ingredients:
1 tbsp olive oil
1/2 stick lemongrass, outer leaves removed, finely chopped
2 cm piece fresh root ginger, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 egg
175g (6 oz) prawns
2 pak choi, sliced
1 x 250g pack Uncle Ben’s® Express Chinese Rice

  1. Heat half the oil in a wok and stir-fry half the lemongrass, ginger and garlic for 10-20 seconds.
  2. Add the egg and stir-fry until the egg is cooked – remove and keep warm.
  3. Heat the remaining oil and add the remaining lemongrass, ginger, and garlic. Stir-fry for 10-20 seconds before adding the prawns and pak choi.
  4. Heat the rice according to the pack instructions. Add the rice to the wok along with the egg and mix thoroughly before serving.

Stuffed Mushrooms

Serves: 2
Prep and Cooking Time: 20 mins
Ingredients:
25g (1 oz) butter
1 tbsp olive oil
2 spring onions, sliced
2 cloves garlic, crushed
1 stick celery, finely sliced
4 large flat mushrooms
1 x 250g pack Uncle Ben’s® Express Mushroom Rice
1 tbsp freshly chopped parsley
25g (1 oz) Cheddar cheese, grated

  1. Melt the butter and half the olive oil in a frying pan and sauté the spring onions, garlic and celery for 2-3 minutes.
  2. Cut the stalk for the centre of the mushrooms, chop them and add to the frying pan. Cook for 1-2 minutes then spoon into a bowl.
  3. Heat the rice according to the pack instructions, then add to the bowl with the freshly chopped parsley and mix well.
  4. Heat the remaining oil in the frying pan and lay the mushrooms, skin side down, into the pan. Spoon the rice mixture into each mushroom and cook for 4-5 minutes over a low heat.
  5. Sprinkle each mushroom with the grated cheese and place under a pre-heated grill for 2-3 minutes until golden and bubbling.

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