Tag Archives: Rice recipe

Family friendly, hot pink rice and quinoa (Beetroot, butternut squash and Indian spices)

8 Nov

Family friendly, hot pink rice and quinoa (Beetroot, butternut squash and Indian spices)

We all know that there is a relationship between bright and deep coloured food and how alluring we find them and this seems as, if not more true with little people. I showed my toddler some Beetroot other day and thankfully he only had a vest on at the time. ‘Oooh, what’s that mumma’.

I’d caught his interest, clearly. I willed him to bite into a chunk as I let him mess about with it. I recalled a magazine editor telling me that her fussy eater showed no interest in food until he went fishing and caught a fish which he then wanted to eat as he was involved from catching it, to cooking it. Maybe this messy Beetroot was my boys fish?

He did bite into it, but he didn’t ingest any, it ended up in my palm. Great. But it did get me thinking about how I could get him to eat beetroot given that he liked colour. I thought about my visits to Mumbai and being surprised at the inclusion of Beetroot in so many dishes. ‘I thought beetroot is a western vegetable’, I questioned. You can imagine what they thought of that!

There was beetroot in masala sarnies (freaking awesome), beetroot in dosa, beet in chaat, beet in gram flour fritters even. I didn’t see any Beetroot in curries…why haven’t I made one yet? It transpired that Beetroot works pretty well with masala and everyone loves rice don’t they, especially kids.

My recipe today is deep, sweet, spicy and alluring. That just sounded a big like one of those dating adverts didn’t it? Or a blind date catch line. Jokes aside, it’s light, packed, juicy and beautiful.

Ingredients

250g cooked Beetroot, cut into chunks
200g basmati rice, washed
200g butternut squash, peeled and cubed
2 tbsp ground nut oil
1 tsp fennel seeds
1 tsp cumin seeds
One red chilli, finely chopped (optional)
One red onion, finely chopped
1/2 tsp turmeric
1/4 tsp black pepper
Salt to taste d
250g red and white quinoa (I used the merchant gourmet ready to eat pack)
200g basmati

Method
1. Par boil the rice, for about 8minutes until the rice has swelled and needs the starch removed. Wash the rice and drain the water and leave it to a side.
2. Boil the butternut squash until it is soft enough to piece all the way through. Drain and leave it to a side.
3. Heat the oil in a pan and add the cumin seeds, fennel seeds, turmeric and chilli. Allow the seeds to crackle and then add the onion and salt. Sauté until the onions are soft and lightly browned.
4. Stir in the Beetroot and butternut squash and then add the black pepper.
5. Blend the butternut squash and Beetroot smooth and turn the heat down to a flicker.
6. Introduce the rice and the quinoa and gently blend it all together. Cook for a further 6-7 minutes on a low flame until the rice is cooked.

Kiddy friendly tomato and roasted red pepper rice with sweetcorn

12 Sep

imageKiddy friendly tomato and roasted pepper rice with sweetcorn

Life is full of beautiful moments when there is a child around.  Before bedtime yesterday, my boy sat on my tummy whilst I lay on the bed and he demonstrated a brand new learning.  I love it when he surprises me like this.  I don’t drill things into him, I much prefer that his own curiosity and his own rhythm reach him to fresh learnings.  Anyway, his face was aglow with pensive excitement as he told me stuff that I knew all along but of course he told it like it was red-hot, novel  information, ‘mumma, I like helicopters,  I like cars, I like animals, I like sev mumra (puffed rice and gram flour straws), I like tumeta bhath (tomato rice).  I asked him what mumma likes and he said, ‘ummm..biscuits’.
Of course he’s pooped in the bath tub twice this week and I am somewhat less enchanted by that.
He then didn’t want to get off my tummy and kept climbing back on for cuddles and to tell me about more stuff that he likes. ‘I like Andy airplane, I like….’ But I was still stuck on the tomato rice bit.
So today, that’s what’s I gave him.  If you’ve been reading my tweets you know how insanely difficult my boy is to feed.  You know I’ve tried it all.  Each meal time starts with an internal prayer and Chant, ‘I flipping hope he eats this, I flipping hope he eats this’
So,  I had the colouring book out and a book about diggers, because he likes diggers.  I mounted a bright blue spoon with red rice, because he likes the colour blue and he’s just told me likes tomato rice, so I hoped. And guess what? ‘Mmm, yummy yummy.’
There must be something about this dish, I recall having experimented with it as a teenager and then finding my brother, scoffing it into his gob directly from the cooking pan.
You could just use tomatoes alone in this dish, but the peppers add great nutrition and flavour.  My boy also likes paprika and I know this because I bought  Ruffles paprika flavoured crisps recently and he kept pinching them from my hands.
Ingredients
3/4 cup of long grain rice, I used Tilda Basmati
One medium onion, finely chopped
Two medium sized roasted red peppers
2/3 can of chopped tomatoes
2 cloves of garlic, minced
2 tbsp vegetable oil
1/2 cup of sweetcorn
The spices; 1/3tsp turmeric, 1 tsp paprika, 1 tsp cumin seeds
1. Boil the rice in plenty of water for 8-10minutes on a medium flame and then wash it in cold water and leave to one side
2. Meanwhile, heat the oil in a pan and add the cumin seeds.  Allow the seeds to sizzle before stirring in the onion and adding the turmeric.  Soften the onion fit a couple of minutes before adding the garlic.  Cook until the onion has softened.
3. Add the tomatoes and chop the red pepper into chunks before adding that.
4. Stir in the paprika and simmer for 4-5 minutes on a medium to low flame.  Turn the sauce into a food processor and blitz it to a smooth consistency.
5. Stir in the rice and add about 30ml of water with the sweetcorn ( defrost first if you are using frozen sweetcorn) and heat the mixture to a simmer again. Turn to a low flame and cook until the water has reduced, the rice is separated and cooked.  This should take 8-10minutes.
Serve with smiles and confidence.  I also served with vegetable wedges, because he likes it.
%d bloggers like this: