Delicious rice dishes

Give rice a makeover in the kitchen and reap the rewards of a budget-friendly, staple ingredient.

Wild Rice, Butternut and Chickpea Salad

Serves 4

1 medium butternut, peeled and cubed (reserve the pips)
180g (1 cup) wild rice blend
3 well-ripened tomatoes or 1 small punnet baby tomatoes
30ml (2T) balsamic vinegar
30ml (2T) olive oil
1 medium can chickpeas, drained and rinsed
150g rocket leaves
100g soft white cheese (try goat, feta, creamy blue or gorgonzola)

• Pre-heat the oven to 180°C. Spread the butternut and pips on a baking sheet. Drizzle with olive oil and season well. Bake for 30 minutes.
• Meanwhile, bring a pot of salted water to the boil. Add the rice and cook for 30 minutes, or until tender. Drain and rinse under cold water.
• Dice the tomatoes into a big bowl. Add the vinegar and oil, and season to taste.
• Add the chickpeas, cooked rice, roasted butternut and pips, and toss through gently.
• Serve on a bed of rocket topped with chunks of white soft cheese.

One Pot Paella

Serves 4

30ml (2T) olive oil
6-8 free-range chicken drumsticks
1 onion, chopped
1 red pepper, chopped
2 garlic cloves, chopped
2,5ml (1/2 tsp) paprika
300g (1-1/2 cups) rice
600ml chicken stock
1 x 400g can chopped tomatoes
250g chorizo sausage, sliced
125ml (1/2 cup) olives
125ml (1/2 cup) sun-dried tomatoes, chopped
80ml (1/4 cup) parsley, chopped

• Heat the oil in a casserole or heavy-bottomed pot over a medium heat.
• Brown the chicken pieces and set aside.
• Add the onion and peppers and sauté for 3 minutes. Add the garlic, paprika, rice, stock and tomatoes.
• Add the chicken and chorizo and stir. Cover with lid, turn heat to low and simmer for 40 minutes, until rice is done and chicken cooked. Adjust seasoning to taste.
• Top with the olives, sun-dried tomatoes and parsley before serving.

Rice and Courgette Fritters

Serves 4 – 6

400g courgettes, grated over a sieve
500ml (2 cups) rice, cooked
3 large free-range eggs
30ml (2T) fresh thyme or herb of your choice, chopped
15ml (1T) curry powder
5ml (1 tsp) chilli flakes
125ml (1/2 cup) flour
5ml (1 tsp) baking powder
2,5 ml (1/2 tsp) each sea salt and black pepper
30ml (2T) olive oil

• Squeeze out excess liquid from courgettes and place in a big bowl.
• Stir in the rice, eggs, herbs, spice, flour, baking powder and seasoning.
• Warm a non-stick pan to medium heat and add the olive oil.
• Drop rounded tablespoons of the mixture into the pan and brown on both sides.
• Keep fritters warm until ready to serve. Serve with roasted, cubed butternut and a dollop of hummus.

Baked Parmesan Risotto

Serves 4 – 6 as a side dish

1 onion, chopped
2 garlic cloves, peeled and chopped
250ml (1 cup) Arborio short-grain rice
125ml (1/2 cup) white wine
750ml (3 cups) chicken stock
125ml (1/2 cup) Parmesan cheese, freshly grated
25g (2T) butter
Sea salt and black pepper

• Pre-heat the oven to 180°C.
• Heat an oven-proof casserole dish on the stove top and sauté the onion and garlic in a little oil.
• Add the wine and allow it to bubble for 3 minutes, until the alcohol has evaporated.
• Add the rice and stock. Put the lid on the casserole dish and transfer it to the oven.
• Bake for 45 minutes until the rice is al dente.
• Add the Parmesan cheese, butter and seasoning. Stir until thick and creamy.

Fragrant Rooibos Rice Pudding

Serves 4

160g (1 cup) short-grain rice
500ml (2 cups) strong-brewed rooibos tea
500ml (2 cups) full-cream milk
80ml (1/4 cup) sugar
5ml (1 tsp) vanilla extract
2,5ml (1/2 tsp) cinnamon
Zest of 1 lemon (reserve some for garnishing)

• Soak the rice for 30 minutes, then rinse under running water.
• Place all the ingredients in a heavy-bottomed pot and cook over a low heat for 15-20 minutes, stirring occasionally, until the mixture is creamy and the rice cooked through.
• Serve with lightly grilled, honey-drizzled figs.