Rice to the occasion

2013-05-09 13:35

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Ever wondered what to do with leftover rice? Get creative and save time (and money) for midweek dinners.


Wild rice gives this thick, creamy soup a nutty taste. We used two rotisserie chicken breasts and replaced the recipe’s traditional cream with milk and corn flour.

Preparation time 10 minutes

Cooking time 20 minutes


3 cups chicken stock

½ cup white wine (optional)

125g mushrooms, chopped

1 onion, chopped

2 garlic cloves, chopped

1-2 tsp smoked paprika

1 tsp cumin

2 tbsp corn flour (Maizena)

1 cup milk

1 ½ cups cooked rice (we used wild rice)

1 cup cooked chicken, flaked

Salt and black pepper

2 tbsp butter

1 red pepper, diced

4cm chorizo sausage or salami, diced


• Combine the first 7 ingredients in

a saucepan and simmer for 10 minutes.

• Mix the corn flour with 4 tbsp of milk. Add it to the soup, along with the rest

of the milk, rice and chicken.

• Bring to the boil, turn down the temperature and simmer for 10 minutes. The longer the soup simmers, the thicker and creamier it will get. Add water to thin,

if necessary, and season to taste with

salt and black pepper.

• While the soup simmers, melt the butter in a pan and flash-fry the red pepper and chorizo for 5 minutes. Serve in bowls with a scoop of the chorizo mixture.


This easy dish is a clever way to get your family eating spinach – and wanting more.

Preparation time 10 minutes

Cooking time 30 minutes


2 cups cooked rice (brown or white)

4 strips cooked bacon, ham or salami, diced

1 ½ cups baby spinach, finely sliced

Handful of olives, pitted

6 sundried tomatoes, diced

4 chives, finely sliced

2 tbsp chopped fresh herbs (like basil)

2 wheels feta cheese

Handful grated cheese (like Parmesan)


2 eggs, whisked



• Preheat the oven to 180°C and grease an ovenproof dish.

• In a bowl, combine the rice, bacon, spinach, olives, sundried tomatoes, chives, herbs and ¾ of both cheeses and season to taste. Place in an ovenproof dish.

• Pour the egg over the rice and mix lightly. Sprinkle over the rest of the cheese, cover with foil and bake for 30 minutes. Remove foil for the last 10 minutes so the top can brown.


Preheat this dish with leftovers such as strips of cooked chicken, pork sausages or tofu. Add a fried egg for a richer meal

Preparation time 10 minutes

Cooking time 10 minutes


2 tbsp olive oil

1 cup cabbage, diced

1 onion, diced

1 pineapple, diced

1 bunch chives, finely chopped

2 cloves garlic, finely chopped

2 tbsp fresh ginger, grated

1 red chilli, finely sliced

1 tsp curry powder or masala

1 tsp mustard seeds

3 cups cooked rice (we used brown basmati)

2 tbsp soy sauce

Juice and zest of 1 lime

1 cup dessicated coconut or almond slivers



• Heat the olive oil in a hot pan and fry the cabbage until it changes colour. Add the onion and pineapple and stir fry for

3 minutes until browned.

• Add the chives, garlic, spices and herbs and stir fry for

2 minutes until fragrant.

• Add the rice and stir a few times until heated through.

• Grate the lime zest and squeeze the juice on the rice. Pour over the soy sauce. Taste for seasoning. Sprinkle over the dessicated coconut or almond slivers and serve warm.

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