Curried Rice Salad

20 ml pumpkin seeds 1 1/2 tbsp
20 ml curry powder 4 tsp
50 ml vegetable broth 1/4 cup
30 ml olive oil 2 tbsp
30 ml red wine vinegar 2 tbsp
500 ml cooked long-grain white rice 2 cup
125 ml green peas , thawed if frozen 1/2 cup
2 scallions, thinly sliced 2
30 ml golden raisins 2 tbsp
1 small granny smith apple, chopped 1
1 ml salt 1/4 tsp
1 ml pepper 1/4 tsp

In a small dry skillet; toast pumpkin seeds over medium-low heat stirring frequently, for 2 to 3 minutes or until they begin to pop and are lightly brown. Transfer seeds to plate to cool.

In same skillet; lightly toast curry powder over low heat, stirring constantly for 1 to 2 minutes or until fragant. Transfer to large bowl.

In a small bowl; whisk broth, oil and vinegar. Add rice, peas, scallions, raisins, pumpkin seeds, apple, salt and pepper. Toss to combine. Serve at once.

Serves 6
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Rice and Zucchini Quiche

375 ml cooked brown rice 1 1/2 cup
1 1/2 medium zucchini, shredded & drained 1 1/2
30 ml canned green chiles, chopped 2 tbsp
250 ml cheddar cheese, shredded 1 cup
2 eggs 2
3 egg whites 3
1 ml pepper 1/4 tsp

With moistened hands, press rice evenly into bottom and up sides of lightly greased 9 inch (23 cm) pie plate. Top evenly with zucchini and chiles.

In a medium bowl; combine 1/2 cup (125 ml) cheese, milk, eggs, egg whites and pepper. Pour over zucchini mixture. Sprinkle evenly with remaining cheese. Bake in preheated 375 F (190 C) oven for 45 minutes or until golden brown. Let stand 5 minutes before cutting.

Serves 6
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Asparagus Risotto

16 asparagus stalks, trimmed & cut into large pieces 16
250 ml shelled peas 1 cup
30 ml oil 2 tbsp
1 onion, diced 1
1 fennel bulb, diced 1
250 ml arborio rice 1 cup
750 ml chicken stock 3 cup
15 ml lemon zest 1 tbsp
250 ml parmesan cheese, grated 1 cup
- salt & pepper to taste -

Steam asparagus and peas for 3 minutes or until tender. Rinse under cool water to stop the cooking process.

In a large skillet; heat oil. Add onion and fennel. Cook for about 5 minutes or until softened. Add rice and stir until coated in oil. Add chicken stock 1/2 cup (125 ml) at a time, stirring frequently. As rice absorbs stock, add more, stirring often to prevent rice from sticking. Reserve 1/4 cup (50 ml) to add at the end. The rice should be firm and fully cooked after about 25 minutes.

During the last 5 minutes of cooking; add vegetables and lemon zest. Stir gently. Remove from heat and add the last of the stock, cheese, salt and pepper. Stir until cheese melts.

Serves 4
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Soup with beef, water chestnuts and rice

For 4 persons

INGREDIENTS
350 g lean beef (such as steak or ground)
1 l fresh beef broth
1 cinnamon stick, crushed
1 star
2 el dark soya sous
2 el dry sherry
3 el tomato
115 g water chestnuts, drained and strips
175 g cooked white rice
1 tl grated orange peel
6 el orange juice
salt and pepper

Garnish:
grated orange peel
2 el chives, finely cut

Remove all fat from the meat. Cut the beef into thin strips and place them in a large pan

Pour the broth over the meat and add the cinnamon, star anise, soy sauce, sherry, tomato puree and water chestnuts again. Bring all to boil. Foam with a spoon the fat from the surface. Put the lid on the pan and let the soup simmer about 20 minutes or until beef is cooked.

Foam the soup again. Remove the cinnamon and star anise from the soup.

Stir the rice, orange peel and orange juice by the soup. Add salt to taste and pepper. Heat the soup still 2 to 3 minutes, and scoop it into warm soup bowls. Garnish the soup with orange peel and chives.

VARIATION
If you omit the rice, you need a lighter soup that is ideal as a starter in eastern maaltijdl. Do you want a real meal soup, add extra vegetables such as carrots, peppers, corn or zucchini
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