treateater Side Dishes, Vegetarian

Golden Vegetable Rice

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Golden vegetable rice is a quick and easy savoury side dish that’s perfect for when you fancy a change from plain rice. This golden rice gets its flavour from stock, and its colour from turmeric. It is packed with vegetables and it makes the perfect accompaniment to fish or chicken. I often see ready-made, microwaveable versions of this in the supermarkets, however, not only this super simple to make from scratch, but the homemade version tastes way better and is much healthier for you.

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Key Ingredients

(see below for full list of ingredients)

  • Long Grain Rice: Use a good quality rice such as Tilda.
  • Turmeric: Gives the rice a golden yellow colour.
  • Stock: I use stock made up from one chicken Oxo stock cube. You could use fresh stock if you have it, and vegetable stock works too.

How To Make Golden Vegetable Rice

Step One: Heat 1 tbsp light olive oil in a large saucepan over a medium heat.

Step Two: Add 0.5 onion finely chopped and cook for 5 minutes until soft.

Step Three: Add in 2 cloves garlic minced and 0.5 tsp turmeric and cook for an additional 2 minutes.

Step Four: Add in 265 g long grain rice and 500 ml chicken or vegetable stock and bring to a simmer. Cover with the lid and leave to cook for 10 minutes.

Step Five: Add in 75 g frozen mixed vegetables to the top and cover again with the lid. Cook for an additional 10 minutes.

Step Six: Mix the vegetables into the rice and season with salt and pepper.

How To Serve Golden Vegetable Rice

  • Serve as a side dish with fish or chicken. This is superb with Blackened Salmon.

Tips for Making Golden Vegetable Rice

  • Use a good quality parboiled long grain rice as these tend to stay firm when cooked, preventing soggy rice. My rice of preference in Tilda Long Grain Rice.
  • The idea is to add enough liquid (stock) such that it is absorbed by the rice, and so that there is no need to drain the rice when cooked. If you find that the rice is getting cooked, but that there is still a lot of stock visible then take the lid off the pan. This will allow some of the water to evaporate.

Golden Vegetable Rice Recipe

Serves:
4		Preparation Time:
5 minutes		Cooking Time:
20 – 25 minutes

INGREDIENTS

  • 1 tbsp olive oil
  • 0.5 onion finely chopped
  • 2 cloves garlic minced
  • 0.5 tsp ground turmeric
  • 265 g long grain rice
  • 500 ml stock (chicken or vegetable)
  • 75 g frozen mixed vegetables
  • salt and pepper to taste

METHOD

  1. Heat the oil in a large saucepan over a medium heat.
  2. Add the onion and cook for 5 minutes until soft.
  3. Add in the garlic and turmeric and cook for an additional 2 minutes.
  4. Add the rice and the stock and bring to a simmer. Cover with the lid and leave to cook for 15 minutes.
  5. Add the vegetables to the top and cover again with the lid. Cook for an additional 10 minutes.
  6. Mix the vegetables into the rice and season with salt and pepper.

NOTES

  • Serve with chicken or fish.
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treateater Main Dishes, Side Dishes, Uncategorized, Vegetarian

Ultimate Macaroni Cheese

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Macaroni cheese is pure comfort on a plate. A few of my British friends were surprised when I told them that mac and cheese is also really popular in the Caribbean. It is often served as one of the side dishes at West Indian parties, and it is common to get a slice of macaroni cheese when you buy a Jamaican takeaway.

My mother-in-law was first to teach me how to make this dish, but I have adapted it over the years and this is now the most asked for dish by my toddler. The three main components of this dish are macaroni, cheese sauce and cheese topping. I boil the macaroni so that it is just a little softer than al dente. I make my cheese sauce using two types of cheese: parmesan and cheddar. I also add a little grated onion and ground black pepper to enhance the flavours even more.

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Macaroni and Cheese Recipe

Serves: 4-8
Preparation Time: 10 minutes
Cooking/Baking Time: 40 minutes

INGREDIENTS

  • 270 g macaroni

Sauce:

  • 2 tbsp butter
  • 1 onion grated
  • 2 tbsp plain flour
  • 200 ml milk
  • 60 g grated parmesan cheese
  • 120 g grated cheddar
  • 0.5 tsp ground black pepper

Topping:

  • 60 g grated cheese

METHOD

  1. Cook the macaroni. Bring a large pan of water to the boil. Stir in the macaroni and cook for 15-16 minutes. Drain well.
  2. Pre-heat the oven to 180 °C fan (200 °C conventional oven).
  3. Make the cheese sauce. Heat the butter in a pan. When it is melted and hot lower the heat to medium and add the flour. Mix well for two minutes.
  4. Add the milk a little at a time at first to thin out the paste and make it more liquid. Then add the remaining milk a quarter at a time stirring continuously.
  5. Add in the onion, parmesan and cheddar and mix well.
  6. Remove from the heat and stir in the macaroni.
  7. Pour into a medium sized baking tin.
  8. Top with the remaining cheddar and bake in the oven for 20-25 minutes until the cheddar has melted and has started to golden.

NOTES

  • This can be made as a side dish.
  • It can also be served as a vegetarian main dish with a side salad and garlic bread.