WHITE RICE & TUNA TABOULI

INGREDIENTS:

1 x 250g Long Grain white rice in 90 seconds
185g tin tuna in oil
1 small bunch parsley, chopped
1 small bunch mint, chopped
1/2 yellow capsicum, diced
juice and zest of 1 lemon

METHOD:

Microwave Long Grain white rice in 90 seconds as per pack instructions.

Combine rice with tuna, parsley, mint, capsicum and lemon juice in a bowl.

Spoon into serving dishes and sprinkle with lemon zest.

Tips:

This dish can be served warm or cold.

Variations

Tinned salmon can be used in place of tuna.
Tomatoes can be used in place of capsicum.
Vegetarians can use a tin of drained cannellini beans and add 2 tspn olive oil.

NASI GORENG

INGREDIENTS:

500gr rice
2 beef stock cubes
250gr diced pork
1/2 green pepper
1 teas curry
4 spring onions
1/2 teas cummin
4 diced bacon rashers
2 lge onions chopped
1/2 teas coriander
1 stick celery

METHOD:

Cook the rice.
Fry pork lightly, put aside.
Fry onions, green pepper, coriander, cummin, celery and spring onions and bacon on medium heat until onions and celery are soft.
Add pork and fry together for 3 mins.
Turn heat to low.
Gradually add rice and mix in well.

This is usually served with eggs, tomatoes, fish (tinned is fine) on the side.
Have Sambal Olek as a condiment with it.

(I find this very versatile, I am usually more heavy handed with the spices and add Cajun as well. I use whatever meat I have and veges. Is great as a main meal or side dish)

RICE

The most common methods of cooking rice is either the rapid boil method or absorption method.

RAPID BOIL METHOD:

Bring a large saucepan of water to the boil.
Add rice and return to the boil.
Cook about 12 mins or until the rice is tender.
Drain well in a colander.
(Brown rice takes about 40 minutes.)

ABSORPTION METHOD:

Rinse rice well in a sieve, rubbing your fingers through it until the water runs clear. (This removes excess starch)
Turn the rice into a saucepan and level it out.
Fill the saucepan with water up to the level of the first bend in your pointer finger.
Put the saucepan onto boil.
Once it has hit boiling point, stir briefly with a fork. (Don't let too much steam escape)
Put the lid on and set aside off the heat for about 15 minutes.
The water should be all absorbed.
Fluff the rice up with a fork and it is ready to serve.

This method take a little practice but is easy to use.
Great for camping when you just bring it to the boil, wrap it in a blanket and put aside until you need it.