Rice, being a family favourite, is nearly always on the menu in one form or another. Like potato’s, it has become quite a staple in my kitchen over the years. But, being the one doing the cooking, I tend to get bored with doing the same-old-same-old day in and day out, so I often look for interesting variations.
Now, those who know my blog, will also know that I am definitely not Nigella or a female version of Jamie Oliver. I will experiment in the kitchen, but within reason. My family eats well, but not because I spend hours in the kitchen….this rice recipe suited me fine. It is extremely easy to prepare and any household has the basics in the pantry already.
Plus, you can add or leave out ingredients according to your family’s tastes. (See ‘’Tips’’ below)
- 500ml uncooked, white rice (brown will also work well)
- 10ml salt
- 1 onion, chopped
- 1 green pepper, chopped (I use a mix of red, green and yellow peppers)
- 15ml sunflower oil
- 1 tin (285g) chopped and drained mushrooms
- 10ml curry powder
- Garlic salt to taste
- Add salt to the rice and boil conventionally or in microwave. When done, put aside.
- Heat oil in a frying pan and add onions and peppers.
- Add mushrooms, curry powder and garlic salt and allow to simmer for a while.
- Remove from heat and pour over cooked rice.
- Stir gently into rice with a fork.
- Serve warm.
- Ideal as side-dish with barbecued steak/ribs
- Boil some mixed vegetables or green peas and add to salad.
- Add some bacon bits/cubed ham/thinly sliced chicken breast to the mix in the frying pan.
- Add chopped, boiled egg right at the end or sprinkle the chopped egg over the top as garnish.
- The rice will keep well overnight and can be served cold, just add some tomato cubes and mayonnaise, stir well and serve on a couple of lettuce leaves.
Adapted from: ‘’Waar’s-die-rys?’’ (Human, 1987:49)
Human, A. 1987. Huisgenoot: Wenresepte 3. Cape Town, South Africa: Human & Rousseau (Pty) Ltd. 222 p.