Guest Posted June 10, 2008 Share Posted June 10, 2008 I'm going to make some home made savoury rice to go with the kebabs we bought from the butchers yeaterday. I have no idea how to make it. I assume I could fry off some onion, peppers, mushrooms, garlic and them add rice, vegetable stock, a few sultanas and a few frozen peas and maybe a bit of chilli paste to spice it up? Or a little curry powder? At the end I thought I'd sprinkle a few flaked almonds in. I don't know whether to add some broad beans from the garden towards the end, how much cooking do they need and do you think they would be nice or should I leave them out? I'm totally winging this so any help would be appreciated! Quote Link to comment Share on other sites More sharing options...
surferdog Posted June 10, 2008 Share Posted June 10, 2008 Sounds scrumptious! If the broad beans are the tender young ones you can just thrown them in right at the end to warm them through. If they're tougher and older they will take a bit more simmering in the stock. Quote Link to comment Share on other sites More sharing options...
Guest Posted June 10, 2008 Share Posted June 10, 2008 okay, will try that then, I've decided to leave the broad beans til thursday as we're having liver, bacon, sausage and onion gravy with new spuds and broad beans (both from the garden!) right, off to have a bash at savoury rice! Quote Link to comment Share on other sites More sharing options...
Lesley Posted June 10, 2008 Share Posted June 10, 2008 Your ideas sound good Poet - it should be delicious. Quote Link to comment Share on other sites More sharing options...
Guest Posted June 10, 2008 Share Posted June 10, 2008 phew, it worked! I love it when a plan comes together. It was delumptious. I didn't bother with the sultanas or almonds in the end, just onion, mushrooms, 1/2 an orange pepper, rice, peas, veg stock cube, bit of harissa paste and some seasoning. Next time I'm doing my own kebabs and I'll use that bottle of (signed) reggae reggae sauce to marinade the chicken in. Quote Link to comment Share on other sites More sharing options...
Sunshine Posted June 17, 2008 Share Posted June 17, 2008 That looks really nice.I've just had a week in Rhodes and it looks just like the rice they serve with meals there. Can you tell me how you made it? Did you fry off the onion etc and cook the rice separately and then add the rice into the onion etc when its nearly done? Or cook it a different way? Thank You Emma Quote Link to comment Share on other sites More sharing options...
Guest Posted June 17, 2008 Share Posted June 17, 2008 I gently fried 1/2 an onion in a small bit of light olive oil and when it was soft I added 1/2 a diced orange pepper and a few sliced mushrooms and sauteed them lightly then I added the rice, boiling water, a vegetable stock cube and some peas. Let it simmer until the rice has absorbed the water, about 20 minutes ish then I added a cple of teasppons of harissa paste and a bit of season all which I add to almost everything I cook! Stir it all together and there you go and it was delicious. Quote Link to comment Share on other sites More sharing options...
chickencam Posted June 18, 2008 Share Posted June 18, 2008 I do a version of this where I fry some onion then add some peppers orange rind and anything else you feel like, some garlic then some chorizo sausage fry until the colour leaches out of the sausage chunks then add rice and coat in juices. Add veg or chicken stock usually 1 and a half times as much as the rice and cover and cook until stock is absorbed. I sometimes fry some chicken pieces with the chorizo too. I think I will have to have this tonight now my mouth is watering Quote Link to comment Share on other sites More sharing options...
