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Additional info for 60 Ways Rice. Great Recipe Ideas with a Classic Ingredient
1, large, seeded, pith removed and ﬁnely chopped Green food colouring ¼ tsp Prawns (shrimps) 240 g (8 oz), shelled, cooked and kept warm Red food colouring 1 tsp Eggs 3, hard-boiled, shelled and thinly sliced • For a more conservative serving suggestion, arrange coloured rice on a large serving platter, in four diﬀerent sections, with egg slices separating each section. SEAFOOD 59 squid stuﬀed with rice 6, large 2 tsp ½ tsp 1 clove, peeled and crushed Tomato juice 125 ml (4 ﬂ oz / ½ cup) Olive oil 125 ml (4 ﬂ oz / ½ cup) Onions 2, medium, peeled and ﬁnely chopped Long-grain rice 60 g (2 oz), washed, soaked in cold water for 30 minutes and drained Chopped parsley 2 Tbsp Chopped mint 2 Tbsp Chopped walnuts 1 Tbsp White wine 180 ml (6 ﬂ oz / ¾ cup) Chicken stock 180 ml (6 ﬂ oz / ¾ cup) Plain (all-purpose) ﬂour 1½ Tbsp Butter 2 Tbsp 60 S EAF OOD Serves 6 Method Ingredients Squids Salt Freshly ground black pepper Garlic A tasty and unusual dish, Squid Stuffed with Rice is an adaptation of a famous Greek recipe.
When done, remove to absorbent paper to drain. • Prepare omelette. Combine eggs, salt and soy sauce in a bowl and beat well. Heat oil in a shallow frying pan (skillet), then pour in eggs to make a thin omelette. Remove from heat and cut into desired serving-size pieces. • Scoop rice onto individual serving plates and add desired amounts of sweet sambal, deepfried ﬁsh, omelette and cucumber slices. italian rice with prawns and mushrooms Garlic Red capsicum (bell pepper) Button mushrooms Dried basil Salt Freshly ground black pepper Italian rice Shelled prawns (shrimps) Fish stock or water Serves 4 Method Ingredients Butter Olive oil Onion Italian rice, unlike basmati or patna, needs no washing or soaking.
Remove and discard quills, wings and purple skins. Wash and drain squid tubes, then sprinkle half the salt and pepper inside. Set aside. • Combine garlic, tomato juice and half the olive oil in a large mixing bowl. Beat mixture with a fork, then add squid tubes and stir until well coated. Leave to marinate for 1 hour. • Heat remaining oil in a frying pan (skillet) over moderate heat. Add onions and cook, stirring occasionally, for 5–7 minutes or until soft and translucent but not brown. • Stir in tentacles, remaining salt and pepper, rice, parsley, mint and walnuts.