Trudie's Pasta and Rice Recipes
RISOTTO
350 g arborio rice; 1 liter stock; 100 ml white
wine; 1 onion; 3 cloves garlic
Finely chop the onion and garlic, sauté for 2
minutes in a little stock. Stir in the rice and add
a little stock and wine. Cook over a medium heat,
stirring regularly, adding a little more stock every
few minutes as the liquid is dissolved. Keep adding
liquid until the rice is cooked and almost all the
liquid has been absorbed, approximately 20 - 25 minutes.
N.B - This basic recipe can be used like this as an
accompaniment or made into a main meal by the addition
of vegetables and/or cooked meat. This is real comfort
food!
BOLEGNESE
SAUCE
1 onion; 4 cloves garlic; 1 pepper; 2 courgettes;
1 carrot; 150 g mushrooms;
2 sticks celery; 150 ml stock; 450 g tinned tomatoes;
2 tsp. tomato puree; 1 tbsp. sugar; 2 tsp. mixed herbs;
1 tsp. chilli powder
Chop all the vegetables. Place all the ingredients
in a large saucepan, bring to the boil and simmer
uncovered for 1 - 1 1/2 hours.
NB - This can be used as a pasta sauce, in lasagne,
or as a pizza topping. It also freezes well.
FRIED
RICE
225 g cooked rice; 75 g bean sprouts; 1 carrot;
4 spring onions; 50 g sweet corn; 50 g frozen peas;
2 cloves garlic; 150 g mushrooms; 4 tsp. soy sauce;
4 tsp. oyster sauce; 1 tsp. Tabasco sauce
Finely chop the vegetables and stir-fry over a
high heat with a little stock, stirring constantly
for 5 - 10 minutes. Add the bean sprouts, sweet corn,
peas and rice and cook for another minute. Stir through
the soy sauce, oyster sauce and Tabasco sauce. Serve
immediately.
PASTA
SALAD
225 g cooked pasta; 50 g gherkins; 100 g sweet
corn; 250 g shredded cooked chicken; 1 red pepper;
2 sticks celery; 2 spring onions; 100 g cherry tomatoes;
75 ml low fat fromage frais; 2 tbsp. mustard; 75 ml
low fat mayonnaise
Chop the vegetables. Mix the fromage frais, mustard
and mayonnaise. Mix all the ingredients together in
a large bowl.
NB - This salad can be varied with the vegetables
used , its also good made with tuna instead of chicken.
LEMON
& ASPARAGUS PASTA
450 g asparagus; 1 onion; 2 cloves garlic;
1 tbs. mustard; juice of 1 lemon; 100 g linguine or
other pasta; 100 g mushrooms; 2 tbsp. coriander; 50
g pine nuts
Trim and cook the asparagus for 3 - 4 minutes,
until tender. Slice and cook the mushrooms. Mix the
mustard, finely chopped onion, crushed garlic, coriander
and lemon juice. Cook the pasta. Combine with the
dressing, asparagus and mushrooms. Serve sprinkled
with pine nuts.
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