Category Archives: Rice and Noodles

Lentil Rice with Noodles

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Lentil rice with noodles is well-known Persian dish. When I lived in Dubai I followed this same recipe, but I did it in my own way using a few Sri Lankan ingredients to create more flavour. I hope you will enjoy it.
INGREDIENTS
2 cups (256g) Basmati rice (washed and drained)
1 cup (128g) green lentils (par boiled)
1 cup (128g) noodles (roasted to golden brown)
100g potato (thinly sliced)
1/2 cup (64g) sultanas
1/2 cup (64g) dates (pitted and chopped)
1/2 cup (64g) pine nuts or cashews (roasted)
100g chopped onion
4 garlic cloves (chopped)
3 tbs chopped ginger
1 dried lime (chopped)
2 small capsicums (chopped)
3 bay leaves
2 sprigs of thyme
2 tbs butter
4 tbs olive oil
3-4 cups boiling water
1 tbs cumin powder
1/2 tsp cardamom powder
1 tsp mace threads
1 tbs ground black pepper
1/4 tsp saffron
METHOD
Heat the pan. Add 2 tbs olive oil then add garlic, ginger, onion, capsicum, cumin powder and stir well until the aroma comes out.
Then add potatoes, lentils, noodles and rice and the rest of the ingredients. Add hot water to cover the mixture, mix well and cover with a lid. Cook on a low heat until the rice is fluffy and the potatoes are cooked through. Remove from heat, mix slowly with a fork or the edge of a wooden spoon. Remove the bay leaves. Serve with a sesame chicken (recipe to follow) and creamed spinach.

Three Flavour Risotto

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Rather than make a standard mushroom risotto, I decided to liven it up a bit by adding some fresh vegetable flavours and grated halloumi. I am very happy with the result – three dishes in one!

INGREDIENTS 

400g risotto rice

1 white onion, chopped 

3 tbs olive oil

1 tbs white wine vinegar

2 garlic cloves, chopped

2 bay leaves 

3 sprig of thyme 

3 cups vegetable stock

1 cup white wine 

2 tbs cream cheese (or creme fraiche)

50g  Parmesan cheese, grated

150g halloumi cheese, grated

Salt and pepper to taste

Extra Flavour Ingredients

  1. 100g green peas (fresh or frozen) and 3 tbs fresh mint, chopped
  2. 1 cup oven-roasted pumpkin (seeded and peeled) with 2 tbs chives, snipped
  3. 100g cherry tomatoes (remove the skin) with 3 tbs fresh basil, chopped

 

METHOD 

Heat the pan, add the oil and then the garlic and onion. Sauté until soft.

Add the rice, stir for 5 minutes on low heat then add the wine and herbs. Mix well, then add the vegetable stock a little at a time.

When the rice is cooked add the cream, halloumi cheese and vinegar. Check the seasoning. 

Separate into three bowls and add one set of flavourings into each bowl (peas, pumpkin and tomatoes). Sprinkle Parmesan cheese on the top.

Sri Lankan Noodles

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At home, this dish is served on special occasions. It is a 100% vegetarian, traditional dinner. Serve it by itself, or with chicken curry, or with my devilled potatoes. You don’t have to follow the recipe exactly – use whatever vegetables you like.

 

Sri Lankan Noodles

INGREDIENTS

300g  noodles

75g carrots, cut into strips (or julienne)

75g leeks or spring onion, washed and sliced

½ onion, sliced

3 cloves of garlic, chopped

1 green or red chilli

3 tablespoon olive oil

2 eggs, beaten

Salt and ground black pepper

 

METHOD

  • Boil the noodles for about 15 minutes, and drain
  • Heat the wok or pan, then add the oil
  • Fry the garlic and onion and when softened add the carrot and beaten eggs
  • Lastly, add the leeks or spring onion and mix well
  • Fry for about 5 minutes then remove from the heat
  • Add the seasoning and gently stir into the noodles

 

Enjoy!!! 

 

What do you call a fake noodle? An impasta…