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Recipes - Why not try some of the following recipes,
or if you would like your favourite recipe displayed on
our web site, please do not hesitate to contact us.
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MUSHROOM RISOTTO (V)
1 tbsp dried porcini mushrooms
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
225g chestnut mushrooms, sliced.
350g Buchanans Arborio rice
150ml of dry white wine
1.2 litres hot vegetable stock
2tbsps chopped fresh parsley
25g butter
Salt and freshly ground black pepper
Freshly grated Parmesan cheese, to serve
1.Soak the mushrooms in hot water for 10minutes, and then drain well. Heat the oil in a large saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the mushrooms and fry for a further 2-3 minutes, until browned.
2.Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
3.Roughly chop the soaked mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan cheese.
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FRIED RICE (serves 2-3)
100 g Buchanans long grain rice
1 onion
50g ham
4 tbsp cooking oil
salt and pepper
2 eggs
2 tbsp soy sauce
For the garnish: chopped parsley
1. Wash and drain the rice and cook it in boiling salted water for about 12 minutes. Drain well.
2. Skin and chop the onion.
3. Cut the ham into thin strips.
4. Heat the oil in a frying pan, add the cooked rice and onion, and fry for about 5-6 minutes.
5. Stir in the ham and seasoning.
6. Beat the eggs until liquid, and pour them into the pan.
7. Stir the mixture over low heat until the eggs are just beginning to set.
8. Stir in the soy sauce quickly.
9. Pile the rice on to a warmed serving dish and sprinkle with parsley.
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RICE AND NUT SALAD (V) (serves 4)
2 tbsps olive oil
2 tbsps lemon juice
Freshly ground sea salt and black pepper
120 g Buchanans sultanas
60 g Buchanans currants
275 g Buchanans brown rice, cooked and well drained
90 g Buchanans blanched almonds, chopped
60 g Buchanans cashew nuts, chopped
60 g Buchanans shelled walnuts, chopped
425 g canned peach slices in natural juice, drained and chopped
1/4 cucumber, cubed
120 g cooked red kidney beans
1 tbsp pitted black olives
1. Put the olive oil, lemon juice and salt and pepper into a screw top jar. Shake vigorously, until the mixture has thickened.
2. Put the sultanas and currants into a small bowl, and pour on enough boiling water to just cover. Allow the fruit to stand in the water for 10 minutes to plump up, before draining and discarding the water.
3. Mix together the rice, nuts, soaked fruit, peaches, cucumber, kidney beans and olives in a large mixing bowl.
4. Pour the dressing over the salad and mix together thoroughly, to ensure all the ingredients are evenly coated.
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EGG FRIED RICE (V) (serves 4)
325 g Buchanans long grain white rice
salt and pepper
3 tbsp vegetable oil
2 eggs
1 clove garlic, crushed
6 spring onions, finely chopped
175 g frozen petit pois(peas)
1 tbsp light soy sauce
1. Put rice in a pan of lightly salted boiling water. Cook for 10 - 12 minutes until tender. Drain and rinse well.
2. Beat eggs with a pinch of salt. Add 1 tbsp oil to a wok and heat until hot. Add eggs to wok and stir fry until lightly scrambled. Transfer to a bowl.
3. Add remaining oil to wok, add garlic and rice and stir-fry for 1 - 2 minutes. Add spring onions and petit pois. Stir-fry for 3 - 4 minutes.
4. Gently stir in eggs and soy sauce. Season and serve.
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TOMATO & BASIL RISOTTO
2L chicken broth
50g butter, divided
50g chopped onion
150g chopped plum tomatoes
100g Buchanans Arborio rice
50g chopped fresh basil
50g grated Parmesan cheese
Pinch of salt and pepper
1.Cook broth in a saucepan over medium heat until hot.
2.Melt 2 tbsp butter over medium-high heat.
3.Add onion, and cook 2 minutes, stirring constantly.
4.Add tomato; cook 2 minutes, stirring constantly.
5.Add rice; cook 5 minutes.
6.Reduce heat to medium. Add broth, 1/2 cup at a time, stirring constantly; allow rice to absorb liquid before adding more broth.
7.Stir in remaining 2 tbsp. butter, chopped basil, and remaining ingredients.
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QUICK CHICKEN RISOTTO (serves 4)
225g chicken breast halves without skin, boneless cut into 1/2" pieces
1 can chicken broth.
125g Buchanans long-grain white rice, uncooked
500g asparagus, cut 1-1/2" pieces
100g Bacon, cut up
1/4 tsp basil leaves, dried or 1 tsp. chopped fresh
50g Parmesan cheese, shredded
1. Spray 12" non-stick skillet with cooking spray; heat over medium-high heat.
Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light
brown.
2. Stir in broth; heat to boiling. Stir in rice; reduce heat. Cover and
simmer without stirring 10 minutes.
3. Stir in asparagus, Canadian bacon and basil. Cover and simmer without
stirring 8-10 minutes or until rice is tender and chicken is no longer
pink in the centre; remove from the heat. Stir in cheese.
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RICE & VEGETABLES
500g Buchanans long grain rice
2 tbsp chopped onions
1 tsp minced garlic
100g chopped red pepper
100g finely chopped carrots
1 cup green peas
2 cubes beef bouillon
1 litre water
1 tbsp salt
2 tbsp cooking oil
1.Heat oil in a pan, Sautee half a garlic, onions, red pepper, carrots and green peas. Remove from heat when all the vegetables are sauteed sufficiently.
2.To this, add water, bouillon, salt and rice. Mix well and cook until the rice is done.
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CREAMY RICE PUDDING
1 litre milk (full fat tastes better, but let your diet decide!)
100g Buchanans pudding rice
70g sugar
Grated yellow rind of half a lemon
A pinch of salt
1.Wash the rice thoroughly by putting it into a dish, pouring hot water over it, and whipping it with a batter whip, then pouring off the water, repeating the process till the water remains clear.
2.Be careful to grate off only the yellow part of the lemon rind.
3.Put all the ingredients into a pudding dish.
4.Cover the dish, set in the oven, and bake very slowly till the rice is tender.
5.The pudding should be stirred occasionally during the cooking.
6.When the pudding is nearly done, the cover may be removed to allow the top of the pudding to brown.
7.Success in making this pudding depends entirely on the baking.
8.It should be bake slowly, until the rice is thoroughly tender, but not too long; for if baked too long, the pudding will be too dry.
9.It is best served the day after it is made, and should be of a rich, creamy consistency when cold; some might enjoy it served hot.
10.One-eighth package of raisins may be added to the pudding, if desired.
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