Prawn Moroccan Rice Bowl Recipe

Ingredients

  • olive oil 
  • spring onions 5 chopped, including green bits
  • harissa paste 2 tsp
  • turmeric ½ tsp
  • chicken stock 100ml
  • large cooked prawns 150g
  • chickpeas 200g tin, drained
  • ready-cooked brown basmati rice 250g pack
  • coriander a handful
  • lemon wedges to serve

Directions

  1. Heat a tbsp oil in a large frying pan.
  2. Add the spring onions and cook for a minute. Add the harissa, turmeric and chicken stock and cook for 2 minutes.
  3. Stir in the prawns, chickpeas and rice and cook until heated through.
  4. Serve scattered with the coriander and some extra harissa and lemon wedges on the side.

This delicious recipe and photos were created by OliveMagazine.com, we simply shared it. Check them out for more great ideas!

Rice Stew With Ginger, Coconut, Sweet Potatoes, And Chili Oil Recipe

Prep: 15 mins – Cook: 30 mins – Total: 45 mins

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 yellow onion, chopped
  • 2 inches fresh ginger, grated
  • 4 cloves garlic, minced or grated
  • 2 sweet potatoes, peeled and cubed
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1/4- 1/2 teaspoon cayenne pepper more or less to taste
  • 1/3 cup fresh cilantro, chopped, plus more for serving
  • kosher salt and black pepper
  • 1 (14 ounce) can coconut milk
  • 3 cups chopped kale
  • 2 cups cooked basmati rice

Spiced Chili Oil

  • 1/3 cup extra virgin olive oil
  • 4 cloves garlic lightly smashed
  • 1 tablespoon raw sesame seeds
  • 2-3 teaspoons crushed red pepper flakes
  • 1 teaspoon ground cumin seed
  • 1 teaspoon paprika

Instructions

Stove-Top

  • Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook another minute.
  • Add 3 cups water. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the sweet potatoes are tender.
  • Stir in the coconut milk and kale, cook 5 minutes. Remove from the heat and add the cilantro.
  • Meanwhile, make the chili oil. Heat the olive oil and garlic in a small saucepan over medium-low heat. Cook, stirring occasionally until the garlic is fragrant, 5 minutes. Stir in the sesame seeds, chili flakes, and cumin seeds, cook 30 seconds. Remove from the heat and stir in the paprika. Season the oil with salt. Let cool.
  • To serve, divide the rice among bowls and ladle the stew overtop. Spoon over the chili oil and top with cilantro. Serve with Naan on the side. Enjoy!

Instant Pot

  • Set Instant pot to sauté. Add the olive oil and onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook another minute.
  • Add 3 cups water. Season generously with salt. Cover, select the manual setting, and cook on high pressure for 10 minutes.
  • Once done cooking, use the quick release function and release the steam. Set the Instant pot to sauté. Stir in the coconut milk and kale, and cook 5 minutes. Turn the instant pot off. Stir in the cilantro.
  • Finish as directed above through step 4.

This delicious recipe and photos were created by HalfBakedHarvest.com, we simply shared it. Check them out for more great ideas!

Wild Rice, Cheese & Broccoli Casserole Recipe

Prep: 15 mins – Cook: 90 mins – Total: 105 mins

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 small shallots, thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon dried dill
  • 2 tablespoons fresh thyme, plus more for serving
  • 1/2 teaspoon crushed red pepper flakes
  • kosher salt and black pepper
  • 2 tablespoons salted butter
  • 2 cups wild rice blend
  • 3 heads broccoli, cut into florets
  • 2 cups fresh baby spinach
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese

Instructions

  • Preheat the oven to 425 degrees F.
  • Heat the olive oil In a large, oven safe skillet over medium heat. When the oil shimmers, add the shallots and cook until fragrant, about 2-3 minutes. Add the mushrooms, thyme, dill, crushed red pepper, and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Add the butter and wild rice, cook 2-3 minutes, until the rice is golden and toasted. Pour in 4 cups of water. Bring to a boil, cover and reduce heat to low. Cook, covered for 40-45 minutes.
  • Once the rice is cooked, stir in the broccoli, spinach, and 1/2 cup of each cheese. Season with salt and pepper. Scatter the remaining cheese over top the casserole.
  • Transfer to the oven and bake 20-25 minutes, until the cheese is melted and just beginning to brown. Serve warm with additional thyme.

This delicious recipe and photos were created by HalfBakedHarvest.com, we simply shared it! Please check them out as they have so many great ideas!

Fried Rice Recipe

Total Time: 25-30 mins

Ingredients

  • 2 tbsp. canola oil
  • 2 large eggs, beaten
  • 3 slices bacon, diced
  • 1/2 red bell pepper, diced
  • 3 scallions, chopped, whites and green separated
  • 2 medium or 3 small carrots, diced
  • 3 garlic cloves, minced
  • 1 tbsp. minced fresh ginger
  • 1/2 c. frozen peas, defrosted
  • 4 c. cooked rice
  • 3 tbsp. soy sauce
  • 1 tbsp. sesame oil, plus more to taste

Directions

  1. Heat canola oil in a large skillet over medium heat. Add eggs and cook, stirring, until curds are light and fluffy, 2 to 3 minutes, transfer to a plate. Add bacon to skillet and cook until crisp, 5 to 6 minutes.
  2. Add pepper, scallion whites, and carrots, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add garlic and ginger and cook until fragrant, 1 to 2 minutes.
  3. Reduce heat to medium-low and add peas and rice. Cook, stirring occasionally, until warmed through, 4 to 5 minutes. Fold in eggs and season with soy sauce and sesame oil. Serve immediately topped with scallion greens and more sesame oil alongside.

This delicious recipe and photos were created by CountryLiving.com, we simply shared it. Check them out for more great ideas!

Vegan Curry Recipe

Prep: 10 mins – Cook: 15 mins

Ingredients

  • 1 tbsp vegetable oil
  • 200g tempeh, cut into 2cm pieces
  • 1 brown onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 carrots, peeled, finely chopped
  • 2 garlic cloves, crushed
  • 120g (1 ⁄2 cup) yellow curry paste (see tip)
  • 2 x 420g cans chickpeas, rinsed, drained
  • 500ml (2 cups) So Good Cashew Unsweetened milk
  • 400ml can coconut cream
  • 6 silverbeet leaves, stalk trimmed, leaves shredded
  • Steamed brown rice, to serve
  • 1 long fresh red chilli, chopped
  • 80g (1 ⁄2 cup) roasted cashews, chopped
  • 1 tbsp nigella seeds (optional)
  • Fresh basil leaves, to serve
  • Pappadums, to serve

Directions

  • Heat oil in a large saucepan over mediumhigh heat. Cook tempeh, turning occasionally, for 3 minutes or until browned. Transfer to a plate lined with paper towel to drain.
  • Add onion, celery, carrot and garlic. Stir often for 3 minutes or until softened slightly. Stir in paste until aromatic then chickpeas.
  • Pour milk and coconut cream into pan. Bring to the boil. Reduce heat to medium. Simmer for 3 minutes or until sauce thickens slightly. Stir in silverbeet. Cook for 2 minutes or until just wilted. Remove from heat and season.
  • Divide rice and curry among serving plates. Top with tempeh, chilli, cashew, nigella seeds, if using, and basil. Serve with pappadums.

This delicious recipe and photos were created by Taste.com.au, we simply shared it! Please check them out for more great ideas!

Vegetable Lentil Bake Recipe

Prep: 20 mins – Cook: 30 mins – Total: 50 mins

Ingredients

  • 110 g red lentils (~ 1/2 cup)
  • 75 g white rice (~ 1/4 cup)
  • 650 ml vegetable stock (~ 2 1/2 cups), or 2 stock cubes made up in 650ml water
  • 1 tbsp oil
  • 1 small leek or 1/2 large leek, sliced
  • 1 bell pepper, diced fairly small (I used orange)
  • 5 medium mushrooms, diced fairly small
  • 1 small courgette (zucchini), or 1/2 large courgette, diced fairly small
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • Black pepper
  • 90 g grated cheddar cheese (~ 1 cup)

Directions

  1. Boil the lentils and rice for 15-20 minutes in the vegetable stock, stirring occasionally. You’ll need to stir constantly during the last 5 minutes or so, to ensure they don’t stick to the bottom of the pan. Once they’re cooked, don’t drain the water, but instead continue stirring over the heat until enough water has boiled off for the mixture to resemble porridge.
  2. Meanwhile, heat the oil in a frying pan, and add the chopped leek, pepper, mushrooms and courgette. Cook over a medium heat for 5-10 minutes, stirring occasionally, until the vegetables are soft.
  3. Heat the oven to 190°C (Gas Mark 5 / 375°F).
  4. Combine the cooked lentils and vegetables in a large mixing bowl, and add the paprika, cayenne pepper, and plenty of black pepper. Mix well.
  5. Transfer half of the mixture to a baking dish, and sprinkle over half of the grated cheese. Add the remaining lentil mixture, smooth out the top, and finish with the remaining cheese.
  6. Bake for around 25-30 minutes, until the cheese topping is golden brown and crispy.

This delicious recipe and photos were created by EasyCheesyVegetarian.com, we simply shared it! Check them out for more great recipes!

Cauliflower Rice Recipe

Prep: 10 mins – Cook: 10 mins – Total: 20 mins

Ingredients

  • 24 ounces cauliflower florets*
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger
  • 1/4 teaspoon white pepper
  • 2 tablespoons vegetable oil, divided
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 6 ounces broccoli florets, chopped
  • 2 carrots, peeled and grated
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 2 green onions, thinly sliced
  • 1/2 teaspoon sesame seeds

Directions

  1. To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.
  2. In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.
  3. Heat 1 tablespoon vegetable oil in a medium skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces; set aside.
  4. Heat remaining 1 tablespoon vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
  5. Stir in cauliflower, eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.
  6. Serve immediately, garnished with sesame seeds, if desired.

This delicious recipe and photos were created by DamnDelicious.net, we simply shared it! Check them out for more awesome recipes!

Spinach Lentil Dal Recipe

Prep: 10 mins – Cook: 30 mins – Total: 40 mins

Ingredients

  • 3 tablespoons ghee (or coconut oil, but ghee will elevate)
  • 1 large onion, diced
  • 4 cloves garlic, rough chopped
  • 2 tablespoons ginger, finely chopped
  • 1 medium jalapeno, finely chopped (or 1serrano) this is mildly spicy, add more if you like.
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon black mustard seeds
  • 2 teaspoon cumin seeds
  • 2 teaspoons garam masala
  • 1 lb BABY spinach (fresh or frozen)
  • 15–20 fresh mint leaves
  • 1 teaspoon dried fenugreek leaves
  • 2 tablespoons water (if using fresh spinach)
  • —–
  • 3/4 cup water
  • —–
  • 1/2 cup plain yogurt (or vegan yogurt)
  • 3 –4 cups cooked black lentils (or aka caviar lentils, beluga lentils, or French green lentils)
  • 1 teaspoon salt, more to taste!

Directions

  • If cooking black lentils and basmati rice, start them first (see notes)
  • Make the Spinach Sauce: Sautee the onion in ghee, in a large pan, over medium heat for 3-4 minutes, then add garlic, ginger and chilies. Saute until fragrant and golden. Add the fennel seeds, mustard seeds, cumin seeds and garam masala and stir two minutes. Lower heat to low. Add the fresh spinach, mint, fenugreek and water. Cover pan, 2-3 minutes, letting spinach wilt. Give a few stirs. Don’t overcook!
  • Blend Spinach Sauce: Place the wilted spinach mixture in a blender and add the 3/4 cups water. Pulse and few times (hold lid down tight). If you want a smooth sauce, blend until smooth. I left a little texture here. Pour it back into the pan, set on low heat. Don’t overheat or you will lose the pretty color.
  • Combine: Stir in the yogurt, lentils and salt. Taste. Adjust salt to your liking, adding more if necessary! You want this slightly more salty because you are serving over rice which will mellow it out a lot. For more heat add a pinch of cayenne or chili flakes. To “up” the flavor even more, add a bit more garam masala spice to taste. If you want a little acidity a tiny squeeze of lemon is nice.
  • Serve with the basmati rice and naan bread!
  • Emerald Dal will keep up to 4 days in the fridge.

This delicious recipe and photos were created by FeastingAtHome.com, we just shared it! Check them out for more awesome recipes!

Vegan Butter Chickpeas

Ingredients

  • 1 tbsp oil, can use vegan butter
  • 1 onion rough chopped
  • 2 cloves garlic rough chopped
  • 1 heaped tbsp curry powder
  • 3 cups veggie broth
  • 1 tsp hot sauce optional/to taste
  • 1/2 cup raw cashews or sunflower seeds
  • 1 small can tomato paste
  • 1 tsbp sugar optional. any sugar or agave will work
  • 1 tsp ground ginger or 1 cm fresh
  • 1 pinch salt
  • 1 can chickpeas
  • 3 handfuls spinach

Directions

  1. Saute garlic and onion in a pot over medium heat in the oil. Add the spices and hot sauce to warm through. Cook for 2 mins, stirring frequently.
  2. Add the other ingredients except the tomato paste, spinach and chickpeas and bring to a boil, then reduce to a simmer. Simmer for 10 mins until cashews are soft.
  3. Add the tomato paste and cook for another 2 mins, stirring to combine.
  4. Cool slightly then pour into a high powdered blender and blend on high for 2 mins.
  5. Return the sauce to the pot and add in the drained can of chickpeas
  6. Simmer for 5 mins until chickpeas are hot. Stir in spinach to just wilt.
  7. Serve with rice or naan

This delicious recipe and photos were created by pamelafergusson.com, we just shared it! She has so many other great ideas, you definitely need to check it out!

TONKATSU (JAPANESE PORK CUTLET)

Prep 15 mins – Cook 15 mins – Total 25 mins

Ingredients

  • 1 cup vegetable oil
  • 1 pound boneless pork chops
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup Panko* bread crumbs
  • Cooked rice, for serving
  • Tonkatsu sauce, for serving

Directions

  1. Heat corn oil in a large skillet over medium high heat.
  2. Season pork chops with salt and pepper, to taste. Working one at a time, dredge pork chops in flour, dip into egg, then dredge in Panko crumbs, pressing to coat.
  3. Working in batches, add pork chops to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
  4. Serve immediately with rice and tonkatsu sauce, if desired.

This delicious recipe and photos were created by DamnDelicious.net, we just shared it! They have so many recipes, you should definitely check them out!