Rice is such a versatile ingredient and can be used in a variety of recipes. I often use it as a staple when I create meals from leftovers. This can often mean that the recipe will vary each time I create something as the additional ingredients will change according to what I have in the cupboard and fridge.
In a bid to eat cleaner over the last few weeks, I created this lunchtime alternative to a bread wrap using rice and lettuce.
- iceberg lettuce
- cold cooked wholegrain basmati and wild rice
- kidney beans
- cold cooked chicken
- soy sauce
You can mix the ingredients up to suit your tastes, as long as you have the large iceberg lettuce sheets and the rice.
Take a lettuce leaf (from a new iceberg lettuce as this provides a bigger area for the filling), lay out as flat as you can without breaking and add your filling. Add a dash of soy sauce and roll. These are easier to eat if you fold the ends in and then use a sharp knife to cut in half before eating.
I used to cook a lot of risottos but could never seem to cook them very well, so I thought I would try again as I had a glut of mushrooms that needed eating up. This recipe doesn’t follow the traditional way to make a risotto but it seems to work well for me.
- chicken/veg stock cube mixed with 2 pints of water to make stock
- handful spinach
- handful of grated parmesan cheese
- 75g risotto rice
- 1 garlic clove, crushed
- dash of olive oil
Start by heating the olive oil and adding the garlic until it sizzles. Add the stock and the risotto rice. Cook for around twenty minutes or until the stock has depleted. Taste the rice and if it needs longer cooking at this point, add some more water or stock and cook until this has evaporated.
Add the mushrooms after around ten minutes and leave to cook out with the rice. Turn the heat off when the liquid has gone, add the parmesan cheese and stir in. Add the spinach to the top of the dish, cover and leave for two minutes for the spinach to wilt. Stir it all together and serve.
I find this dish to be nice and cream despite not adding any cream. It’s a great option for lunch or dinner, and can bet served as a side dish to a main meal on a smaller scale. If you have left over meat etc then you can add to the dish near the end to heat through.
My last dish was made when I was really searching for something to cook for dinner. I had leftover chicken from the previous day’s roast dinner and needed to find some way of making it into another meal. In the cupboard I found some piri piri sauce, so I opted to use this. You could adapt the recipe with any spices or use passata instead of sauce and add spices.
- Leftover chicken (or other meat)
- Sugar snap peas, green beans (or other veg you have to hand)
- Basmati and wild rice
- Piri piri sauce
I cooked the rice in a pan according to the instructions on the packet (approx 15 mins), and in a pan, added some piri piri sauce with some water, added the vegetables and left to simmer. I then added the chicken to heat through and take on the flavour of the piri piri sauce. Once it was all cooked, I served as a curry style meal, For a lack of inspiration this meal was well received by everyone in the family and is definitely a meal I would cook again.
How would you use rice to create meals from leftovers?
Disclosure – we received some rice in return for this post