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Top 10 best vegetarian store-cupboard specials (with rice)

Updated on June 27, 2012

When you’ve only got a few ingredients left in your store-cupboard what can you make? This hub gives you 10 quick and easy ideas if you have rice and a maybe a few other end-of-week vegetables. All recipes are vegetarian and a few are vegan.


Ingredients

Essential: Arborio rice, salt & pepper (to taste).

Welcome additions: vegetable oil, onion, stock cube.

Nice to haves: anything that you can throw in (e.g. carrot, peas, sweet pepper, chilli pepper, mushrooms).


1. Risotto

If you’ve got some spare risotto (Arborio) rice in the cupboard, make a delicious, creamy risotto with whatever else you can find to mix into the dish.

Instructions

1. (If using oil) Heat the oil in a lidded frying pan (skillet) and fry the onion until transparent.

2. Add the rice and coat in the oil.

3. Now slowly add boiling water / stock (stock cube and water) to the pan stirring all the time; and only adding more stock when the rice has absorbed the previous addition.

4. Once the rice is cooked (it should still have a little hard bite to the rice grain), season to taste and serve.


Ingredients

Essential: Basmati rice, curry powder (or associated spices*), vegetable oil, onion.

Welcome additions: carrot, red lentils, chilli, chick peas.


Source

2. Onion / Vegetable Curry

Of course you can make curry without rice, but a light, fluffy basmati rice is a great accompaniment to most curry dishes.

Instructions

To cook the basmati rice:

1. Bring a pan of water to the boil, add a pinch of salt and the rice.

2. Bring back to the boil and boil rapidly for 5 minutes.

3. Drain the water from the rice. Cover with lid and allow to dry.

For the curry:

1. Heat the oil in a skillet (frying pan) and add the onion.

2. Fry the onion until transparent.

3. Add the curry powder.

4. (If using) add the other vegetables, a measure of water (to give a basis for the sauce) and steam fry (covering the skillet) until the vegetable are slightly softened but still have a “bite” (al dente).

5. (If using) add the chilli and chick peas and heat through.

6. Fork the rice (to separate the grains and fluff the rice).

7. Serve the vegetables on a bed of rice.




Ingredients

Essential: Any rice, stock cube, assorted vegetables.

Welcome additions: onion, vegetable oil, soy sauce.



3. Savoury rice

This is an ultimate store cupboard special when you have rice and a few left over vegetables.

Instructions

1. Cook the rice (as per the rice’s cooking time) in the stock.

2. (If using) Heat the oil in a frying pan (skillet) and add the onion.

3. Fry the onion until transparent.

4. Add the other vegetables and steam fry (covering the skillet) until the vegetable are slightly softened but still have a “bite” (al dente).

5. Mix the cooked vegetables with the cooked rice and (if using) add soy sauce to taste.

6. Serve.




Ingredients

Essential: Any rice, stock cube, assorted vegetables, cheese.

Welcome additions: Onion.


Savoury rice gratin: quick, easy and very tasty
Savoury rice gratin: quick, easy and very tasty | Source

4. Gratin

Enliven your savoury rice with this simple yet delicious touch.

Instructions

1. Take the savoury rice dish.

2. Grate your spare cheese over it

3. Put it under the grill until the cheese melts and browns to a crisp.

4. Serve.


Ingredients

Essential: Any rice, stock cube, assorted vegetables, butter/margarine, plain flour, milk, cheese.

Welcome additions: Onion.


5. Store cupboard rice supreme

If you find conventional savoury rice a bit dry, then enliven it with a cheese sauce.

Instructions

1. Make the savoury rice.

2. On a low heat, melt the butter in a pan and add the flour.

3. Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly.

4. Cook for a minimum of 2 minutes to cook out the taste of the flour.

5. Turn the heat off.

6. Pour in a tablespoon or two of the milk and mix in until smooth.

7. Keep adding small amounts of milk and mixing in until smooth.

8. Once you get to a fairly runny consistency, add the rest of the milk and mustard.

9. Bring the mixture to the boil, stirring all the time (preferably with a balloon whisk).

10. Once boiling, turn the heat down to a simmer and stir in the grated cheese.

11. Serve the savoury rice on a plate with the sauce drizzled over the top of the rice.



Ingredients

Essential: Rice, lentils, cooking oil.


Dosa  (Dosay) – Vegan pancake
Dosa (Dosay) – Vegan pancake

6. Dosa (Dosay) – Vegan pancakes

A simple rice and lentil pancake originating from southern India (Karnataka) where it is a popular breakfast dish.

Instructions

1. Place the rice and lentils in a food processor and blend to a flour.

2. Add water to the mixture to form a batter (to similar consistency as conventional pancake batter).

3. Allow the batter to stand overnight in a warm place – thereby allowing it to ferment slightly. (Traditional step: Can be omitted if preferred.)

4. Heat the oil in a fry pan (griddle) and spread out a ladle of the batter in the griddle and fry both sides.

5. Serve with either savoury or sweet additions (anything appropriate left in your store cupboard!)


A markerKarnataka -
Karnataka, India
get directions

Home to the delicious Dosa (Dosay) – Vegan pancakes

Ingredients

Essential: Basmati rice, cooking oil, egg, salt & pepper

Welcome additions: chillies.


Bi pong moun (or rice and egg)
Bi pong moun (or rice and egg) | Source

7. Bi pong moun (or rice and egg)

Originating from the Cambodia where both rice and eggs are in relatively good supply, this is a simple and quick dish if rice and egg is all you have. (Being fried, it’s not exactly a health food!)

Instructions

1. Bring a pan of water to the boil, add a pinch of salt and the rice.

2. Bring back to the boil and boil rapidly for 5 minutes.

3. Drain the water from the rice. Cover with lid and allow to dry.

4. Heat the oil in a frying pan (skillet) until very hot.

5. Break the egg into the pan and fry (sunny side up only) for 1* minute.

6. Serve the rice in a bowl with egg on top.


*(The egg should be runny to give the dish moisture. However if you wish to cook through for health reasons, please feel free!)

If you have a few extra ingredients (cashew nuts, quinoa and carrots) you can turn this dish into Nasi Goreng.



Ingredients

Essential: Rice (any), stock cube, cooking oil, onion, peas, salt & pepper to taste.

Welcome additions: garlic, lemon.


Risi bisi (risi e bisi)
Risi bisi (risi e bisi) | Source

8. Risi bisi (or Risi e Bisi)

The dish is originally from Venetian Italy and is said to be the opening dish at the feast of St. Mark (29th April). Traditionally served using the freshest baby peas, this is a very quick and simple, it’s a really delicious dish.

Instructions

1. Cook the rice (as per the rice’s cooking time) in the stock.

2. Heat the oil in a fry pan or wok and fry the onions until transparent.

3. Add the garlic (if using) and cook for another minute.

4. Now add the peas and small amount of water and salt.

5. Cover and allow the peas to cook until just tender.

6. Take of the heat and mix into the rice with the juice of the lemon (if using) together with the lemon rind.

7. Serve in warmed bowls.




Ingredients

Essential: Rice (any), red lentils (or other vegetarian-equivalent mince), cooking oil, onion, tomato puree, chillies / chilli flakes, salt & pepper.

Welcome additions: kidney beans or pinto beans, garlic, fresh herbs (basil or oregano or coriander [cilantro])


9. Chilli no carni

Most people have heard of Chilli con carni – that is: “chilli with meat”. Being a vegetarian hubber (and hub), none of these recipes contain meat. As a substitute, use red lentils or TVP mince or Quorn mince. The more processed the mince, the more expensive it gets and – generally – the less nutritionally rich it becomes.

Instructions

1. Bring a pan of water to the boil, add a pinch of salt and the rice.

2. Bring back to the boil and boil rapidly for 5 minutes.

3. Drain the water from the rice. Cover with lid and allow to dry.

4. Bring another (smaller) pan to the boil and add the lentils.

5. Bring back to the boil and then turn down to simmer until the lentils are cooked (soft) – around 7 minutes.

6. Meanwhile, heat the oil in a large frying pan or wok and add the onion and chillies.

7. Cover and steam fry for a few minutes – until the onion is transparent.

8. [IF USING] Add the garlic and fry for another minute.

9. To the frying pan, add the cooked lentils, [if using] kidney beans and fresh herbs, tomato puree and salt and pepper to taste.

10. Once all heated through, fork the rice (to separate and fluff the rice grains).

11. Serve the chilli no carni on a bed of rice.


Ingredients

Essential: Rice, stock cube, cooking oil, chilli or salt & pepper

Welcome additions: onions, sweet pepper, fresh herbs.


Rice timbale
Rice timbale | Source

10. Rice Timbales

This is a bit of a catch all! Timbales are just the presentation form for cooked rice – using a ramekin dish as the “mould”. So cook rice with whatever you have and shape into these attractive food presentations.

Instructions

1. Cook the rice (as per the rice’s cooking time).

2. Add the various additional ingredients to the rice and stir well. Season to taste.

3. (If using the any welcome additions, fry these lightly to soften before adding to the rice.)

4. Lightly oil your ramekin dish(es).

5. Press the rice into the ramekin dish(es) with the back of a spoon.

6. To serve, turn the rice timbales out on to a plate.

Recipe ready reckoner

Recipe ready reckoner: ingredients by recipe
Recipe ready reckoner: ingredients by recipe | Source

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    • Ethan Green profile image

      Ethan Green 5 years ago from England

      Nice and easy recipes for the vegetarians among us. Thanks!

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