Rice Archive - kitchensplace

Chickpea curry with paprika and rice

Corinna — Sat, 11 Jan 2020 10:30:00 +0000

In this post I will show you a quick and easy recipe for a delicious chickpea curry with paprika and rice. In just 30 minutes you can conjure up a great after-work kitchen with this recipe.

I think it’s really great that there are so many ways to serve a delicious curry with rice. I particularly like to use vegetarian combinations and use coconut milk and fresh herbs. This is also the case with this recipe for chickpea curry with paprika and rice.

For this recipe you don’t need any unusual ingredients, pastes shipped from the Far East or an infinite amount of cooking time. In just 30 minutes you can put this curry together from simple products from the supermarket. This makes this dish perfect as a delicious dish for your after-work kitchen. And the best thing is: you can simply cook one more portion and use it as meal prep for the next day.

Nutritional information per serving of Chickpea Curry:

Calories: 528 – Protein: 12g – Fat: 24g – Carbs: 65g

This recipe has no ratings just yet.

Chickpea Curry with Paprika and Rice

11/01/2020

Servings: 2

Prep: 5 min

Cook: 25 min

Total: 30 min

Difficulty: easy

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By: Corinna

Ingredients

120g rice
200g chickpeas
1 bell bell pepper
200g coconut milk
1 tbsp tomato paste
1 clove garlic
1 tbsp olive oil
1 bunch fresh cilantro
salt, pepper, curry powder

Directions

Step 1 Cook the rice according to the instructions on the package
Step 2 cut the peppers into strips, chop the garlic and sauté in a saucepan with the olive oil
Step 3 stir in the tomato paste and sauté briefly. Then deglaze everything with coconut milk and let it boil for 5 minutes at high temperature.
Step 4 Turn the temperature back to medium heat and stir in the chickpeas. Now just simmer a bit and let it reduce
Step 5 In the meantime you can finely chop coriander and add half of it to the curry. In addition, season the curry with salt, pepper and curry
Step 6 serve the curry with rice and the rest of the coriander.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Fried rice with vegetables and eggs

Corinna — Thu, 14 Nov 2019 10:30:00 +0000

In this post, I’ll show you how to quickly and easily prepare a delicious portion of fried rice with vegetables and egg. A fresh alternative to the popular to-go meal.

Fried rice with vegetables and eggs is really so easy to prepare. I immediately asked myself why I hadn’t cooked this before! To be honest, I was never a big fan of rice before, maybe because I only knew rice as a dry side dish. Today I cook rice often and a lot and great and healthy variations! This fried rice is just one of many new combinations. I think I could now fill a whole book with various rice recipes. Would that be something?

If you like this recipe, you might also like my fried ones Asian noodles with chicken .

Nutritional information per serving:

Calories: 435 – Protein: 16g – Fat: 25g – Carbs: 35g

This recipe has no ratings just yet.

Fried Rice with vegetables and eggs

14/11/2019

Servings: 2

Prep: 10 min

Cook: 40 min

Total: 50 min

Difficulty: easy

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By: Corinna

Ingredients

120g rice, cooked
1 clove garlic
30g peas
2 carrots
40g broccoli
2 eggs
1 tbsp sesame oil
3 tbsp soy sauce
2 tbsp fried onions
salt, pepper

Directions

Step 1 Finely chop the garlic and sauté it together with sesame oil in a deep pan over medium heat. Meanwhile, finely dice the carrots.
Step 2 Add the peas, carrots and broccoli to the pan and sauté with a little water on high heat for about 10 minutes.
Step 3 Add the rice and sauté together with the vegetables until hot. Deglaze with soy sauce and season with salt and pepper.
Step 4 Move the pan contents to one side, reduce the temperature to low heat and crack two eggs onto the open space. Whisk the eggs and cook for about 3 minutes. Then mix with the rest of the contents of the pan and leave to infuse
Step 5 Serve the fried rice with fried onions.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Asian vegetables in peanut-coconut sauce with rice

Corinna — Sun, 28 Jul 2019 10:28:41 +0000

In the past few months I’ve fallen in love with Thai cuisine. Especially in the delicious vegetable stir-fries, which are served with a hearty sauce and fluffy rice. In this post I’ll show you how to prepare simple Asian vegetables with rice in a delicious peanut coconut sauce.

I love Asian vegetables and especially in this combination with a delicious peanut coconut sauce. The great thing about these Asian vegetables is the variety that is on the plate here. I use fresh mushrooms, zucchini, carrots, peppers and beans, all of which are roasted to a crisp. So the Asian vegetables get their bite later and you have a real taste experience on your plate.

The sauce simply consists of delicious coconut milk that is added directly to the vegetable pan and boiled. Then there is some peanut butter, which dissolves in the sauce and combines wonderfully with the Asian vegetables. I recommend a delicious basmati or jasmine rice with this.

If you are still in the mood for Asian recipes, take a look at mine Recipe collection around.

Nutritional information per serving:

Calories: 582 – Protein: 16g – Fat: 28g – Carbs: 68g

This recipe has no ratings just yet.

Asian-Vegetables in Peanut-Coconut Sauce with Rice

28/07/2019

Servings: 2

Prep: 10 min

Cook: 20 min

Total: 30 min

Difficulty: easy

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By: Corinna

Ingredients

150g rice
1 bell bell pepper
1 zucchini
2 carrots
25g French beans
150g mushrooms
1 clove of garlic
1 can coconut milk
1 tbsp soy sauce
1 tbsp peanut butter
salt, pepper
oil for the pan.

Directions

Step 1 Cut the vegetables into strips and fry them in a deep pan with a little oil until hot. Chop the garlic clove and add it. Sauté the vegetables for 5-10 minutes and then deglaze with a little soy sauce.
Step 2 Cook the rice according to package instructions.
Step 3 Add the coconut milk to the vegetables and bring to the boil briefly. Stir in the peanut butter. Season everything with salt and pepper and serve together with the rice.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

Der Beitrag Asian vegetables in peanut-coconut sauce with rice erschien zuerst auf kitchensplace.

Sweet potato curry with chickpeas and rice

Corinna — Sun, 05 May 2019 09:30:16 +0000

This vegetarian sweet potato curry with chickpeas has long been on my to-do list. I finally dared to come up with a delicious and healthy recipe for this sweet potato curry. In this post I will show you how to prepare a great and vegetarian sweet potato curry with chickpeas and rice.

Actually, I’m not a big fan of oriental dishes, especially with oriental spices. But this curry has irritated me for a long time, so I finally got myself up and got all the relevant ingredients and spices in the Biomark. Then I just started cooking this super delicious curry.

Recipe for my sweet potato curry

My vegetarian curry is based on sweet potatoes, which are first seared extra hot to get nice roasted aromas. Later on, chickpeas are added to the sweet potatoes. The whole dish is rounded off with low-fat coconut milk, tomatoes and of course the aforementioned oriental spices. As a side dish, I traditionally opted for rice. This curry is also particularly tasty with naan bread. Very important: Be sure to use fresh coriander and lemon – these two ingredients round off the curry perfectly.

Nutritional Information per serving of Sweet Potato Curry

Calories: 462 – Protein: 11g – Fat: 14g – Carbs: 72g

This recipe has no ratings just yet.

Sweet Potato Curry with Chickpeas and Rice

05/05/2019

Servings: 4

Prep: 10 min

Total: 30 min

Difficulty: easy

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By: Corinna

Ingredients

1 large sweet potato
200g rice, uncooked
1 red onion
2 cloves garlic
1 can chickpeas
1 can tomatoes, chunky
1 can coconut milk, reduced fat
1/2 tsp turmeric
1/2 tsp garam masala
1/2 tsp curry
salt, pepper
1 tbsp olive oil
1/2 lemon
fresh coriander

Directions

Step 1 Dice the sweet potato, onions and garlic. Heat olive oil in a saucepan and fry the sweet potato cubes for about 10 minutes to create roasting aromas. Then stir in the onion and garlic and fry as well. Cook the rice
Step 2 Deglaze the sweet potato with coconut milk. Then add the tomatoes and mix everything. Stir in the spices and the chickpeas and season with salt and pepper. Simmer everything for about 15 minutes and let it reduce
Step 3 Chop the cilantro and stir in half. Stir in the juice of the lemon and some lemon zest as well. Drain the rice and serve with the remaining cilantro.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Sesame chicken skewers with peanut sauce and rice

Corinna — Wed, 30 Jan 2019 17:41:42 +0000

Peanut sauce is a real classic in Asian cuisine. No wonder, because it also tastes incredibly good with meat and rice. In this post I’ll show you my simple and easy variant of a peanut sauce with fresh sesame chicken skewers and boiled rice.

Peanut sauce, sesame chicken skewers and rice – that sounds just delicious and harmonious, doesn’t it? And the best part: this serving has just 480 calories. Some people can even strike twice! But now to the recipe. You need the following ingredients for two servings:

400g chicken fillet
100g rice (variety of choice)
2 tbsp sesame seeds
3 tbsp peanut butter
1 tbsp yogurt
1 dash of lemon juice
100ml water
5g butter
Salt pepper

First you cut the chicken fillets into fine bite-sized pieces. Then you boil the rice in salted water while frying the meat in a pan with a little butter so that it is still tender and juicy. To do this, I recommend searing them in the pan at a high temperature at the beginning and then allowing them to steep at a low temperature. Season with salt and pepper. The butter will make the meat particularly aromatic and the sesame will stick to the meat afterwards.

While the meat is cooking on a low setting, you take care of the peanut sauce: Simply mix peanut butter with yogurt, water and lemon juice in a saucepan and heat carefully. Then you take the meat out of the pan, skewer it and turn it in sesame seeds. All the ingredients are ready and you can prepare your dishes. Bon Appetit!

PS If you like, you can decorate the chicken skewers with a little coriander or parsley.

Nutritional Information per serving of Sesame Chicken Skewers

Calories: 480 – Protein: 52g – Fat: 11g – Carbs: 44g

This recipe has no ratings just yet.

Sesame chicken skewers with peanut sauce and rice

30/01/2019

Servings: 2

Prep: 10 min

Cook: 35 min

Total: 45 min

Difficulty: medium

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By: Corinna

Ingredients

400g chicken fillet
100g rice (variety of choice)
2 tbsp sesame seeds
3 tbsp peanut butter
1 tbsp yogurt
1 dash lemon juice
100ml water
5g butter
salt, pepper

Directions

Step 1 Cook the rice in salted water
Step 2 Cut the chicken fillets into bite-sized pieces. Butter and heat a frying pan and fry the chicken fillets in it. Season with salt and pepper.
Step 3 In a small saucepan, mix peanut butter with water and yogurt and heat. Add as much water until the desired consistency is reached. Season to taste with lemon juice.
Step 4 Drain and salt the rice. Remove the chicken fillets from the pan when they are still tender and skewer them. Then sprinkle with sesame seeds.
Step 5 Arrange everything, cover the skewers with peanut sauce and optionally sprinkle with any herbs.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

Der Beitrag Sesame chicken skewers with peanut sauce and rice erschien zuerst auf kitchensplace.