recipespastas2

               PASTA & RICE DISHES PAGE 2

Curried Nut Rice
1 1/2 cups rice                                                  125gm cashews
6 shallots chopped                                           1 tablespoon curry powder
salt & pepper                                                   2 tablespoons chopped parsley
125gm butter

Cook rice in boiling salted water. Drain well. Melt butter in pan and add shallots, cashews and curry powder
cook 1 minute. Add rice, lower heat and cook for 5 minutes. Stir through parsley, salt & pepper. Serve hot.

Fragrant Rice
1 piece lemon grass (if unavailable grated rind of 1/2 a lemon)
2 limes                                                            1 cup brown rice
1tablespoon olive oil                                      1 onion chopped
1 1/2 teaspoons coriander seeds and of cumin seeds
3 cups vegetable stock                                    4 tablespoons fresh coriander chopped

Finely chop lemon grass, and grate the rinds of the limes. Rinse the rice well under cold water and drain well.
Heat oil in pan and add onion, spices, lemon grass and grated lime. Cook gently 2-3 minutes. Add rice and
cook for 1 minute. Add stock and bring to the boil, turn heat to low cover and cook 30 minutes or till tender.
Stir in fresh coriander fluff grains cover and leave 10 minutes before serving.

Spinach Rice
1 1/2 cups long grain rice                                 1 bunch of english spinach (the lot as you buy it)
90 gm butter                                                     1 onion finely chopped
1 clove garlic                                                     salt and pepper

Cook rice in large saucepan of boiling water 12 minutes or until tender. Drain and rinse and drain again.
Wash spinach and chop off roots, chop finely stems and all. Melt butter in large pan add onion and crushed
   garlic and cook till onion is transparent. Add salt and pepper then the rice and spinach, stir till mixed well
heated through.

Seafood Marinara
1 tablespoon olive oil                                     2 cloves garlic crushed
1 small onion finely chopped                         1 cup white wine
3 tablespoons tomato paste                            1/4 teaspoon red pepper flakes
10 large green prawns shelled and deveined    10 tazzie scallops rinsed
10 oysters or mussels in their shells               200gm each of fresh crab meat and boneless fish fillets
    (washed and rinsed well)
1/4 cup parsley chopped                             3 cups cooked fettucini (start cooking the pasta at the same time)
and any other seafood you'ld like to add       1/2 cup water

In a large pan heat oil and add onions. Cook 2 minutes and add garlic, cook another 30 seconds. Add white
wine and simmer 2 minutes. Add water, tomato paste and red pepper flakes, stir well then bring to boil.
Add all the seafood and stir. Lower heat to simmer and cook 3 - 5 minutes. Serve immediately over pasta
with hot crispy bread.