Kedgeree Curry Curried Pinto Beans And Rice Recipes

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QUICK CURRIED KEDGEREE

Makes a great weekend brunch or supper

Provided by Good Food team

Categories     Brunch, Dinner, Main course

Time 35m

Number Of Ingredients 7



Quick curried kedgeree image

Steps:

  • Cook the rice: Cut the green tops off the onions and roughly chop them, then roughly chop the white parts. Melt the butter in a large saucepan over a medium heat and tip in the white onions and the curry powder. Cook for a few minutes until the onions soften, then tip in the rice and stir to coat in the butter. Pour in the hot stock and bring to the boil. Stir once and boil for 5 minutes, then cover the pan with its lid and continue cooking the rice on the lowest possible heat for 15 minutes.
  • Boil the eggs: While the rice is cooking, bring a small pan of water to simmering point. Lower in the eggs and simmer for 8-9 minutes until softly boiled. Move the pan to the sink and tip off the hot water, then fill the pan with cold water from the tap. Take out the eggs, then shell and roughly chop them.
  • Finish the dish: Tip the rice into a serving dish, toss in the smoked salmon and the green onions and fork through. Taste and add salt and pepper if needed. Put the pieces of egg on top and serve.

Nutrition Facts : Calories 523 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 82 grams carbohydrates, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 3.53 milligram of sodium

1 bunch of salad or spring onions , trimmed
a knob of butter
1 tbsp curry powder
400g basmati rice
4 eggs
225g pack smoked salmon trimmings
700ml hot chicken or vegetable stock

CURRIED RICE, BEANS AND VEGETABLE PILAF

Categories     Blender     Bean     Herb     Rice     Vegetable     Side     Low Fat     Vegetarian     Currant     Sweet Potato/Yam     Collard Greens     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 to 6

Number Of Ingredients 12



Curried Rice, Beans and Vegetable Pilaf image

Steps:

  • Place chutney in blender. Add broth gradually and puree. Set aside.
  • Heat oil in heavy large saucepan over medium heat. Add bell pepper and garlic and sauté 3 minutes. Add rice and curry powder and stir 1 minute. Add beans, potato, greens and currants and stir to blend. Add broth mixture. Bring to boil. Reduce heat to low, cover and simmer until rice and vegetables are tender and liquids are absorbed, about 25 minutes. Turn off heat and let stand covered 10 minutes.
  • Mound pilaf in large bowl. Serve, passing yogurt separately, if desired.

1/3 cup Major Grey's mango chutney
2 1/2 cups canned unsalted chicken broth or water
1 tablespoon olive oil
1 red bell pepper, diced
2 tablespoons chopped garlic
1 cup long-grain white rice
1 tablespoon curry powder
1 15-ounce can low-salt kidney beans, rinsed, drained
1 small orange-fleshed sweet potato (yam), peeled, cut into 1/2-inch pieces
1 10-ounce package frozen chopped collard greens, thawed, squeezed dry
1/2 cup dried currants
Plain nonfat yogurt (optional)

PINTO BEANS AND RICE

Make and share this Pinto Beans and Rice recipe from Food.com.

Provided by CJAY8248

Categories     Beans

Time 40m

Yield 6 cups sauce, 6-8 serving(s)

Number Of Ingredients 11



Pinto Beans and Rice image

Steps:

  • In a medium skillet cook bacon over medium heat until crisp. Remove and drain on paper towels. Remove all but 2 Tblsps. bacon drippings.
  • Add onion and cilantro to remaining drippings in skillet, cook until onion is tender.
  • Transfer onion and cilantro to 3 quart casserole, add crumbled bacon and remaining ingredients, except cheese. Mix well.
  • Sprinkle shredded cheese on top and bake in 375* oven for 30-35 minutes or until hot.
  • Serve over hot cooked rice.

Nutrition Facts : Calories 506.1, Fat 9.6, SaturatedFat 4.7, Cholesterol 20.4, Sodium 741.1, Carbohydrate 84, Fiber 15.2, Sugar 7.3, Protein 22.9

4 slices bacon, cooked and crumbled
1/2 cup onion, chopped
1 tablespoon cilantro or 1 tablespoon Italian parsley, chopped
2 (15 ounce) cans pinto beans, drained
1 (15 ounce) can stewed tomatoes, chopped
1 (6 ounce) can tomato paste
1 teaspoon Tabasco sauce (or to taste)
1/2 teaspoon salt
1/2 teaspoon garlic powder (can use 1 clove garlic, crushed)
1 cup monterey jack cheese or 1 cup cheddar cheese
4 cups hot cooked rice

CURRIED HADDOCK KEDGEREE

A classic kedgeree designed to fill you with warmth and spice. This gluten-free family meal is an easy midweek fix

Provided by Sophie Godwin - Cookery writer

Categories     Dinner

Time 25m

Number Of Ingredients 10



Curried haddock kedgeree image

Steps:

  • Pour the cream into a large sauté pan with a lid. Stir in the ginger and spices, then submerge the smoked haddock fillets, skin-side up. Put the lid on, bring the cream slowly to the boil, then remove from the heat and leave to cool. Flake the fish into a bowl in large pieces, discarding the skin.
  • Put the spiced cream back on a medium heat. Once warm, add the cooked rice and peas and stir through to combine. Cook for 3 mins until everything is heated through.
  • Gently mix in the haddock, being careful to keep it in large flakes. Cook for a further 2 mins and check the seasoning - the smoked haddock will be quite salty, but a good grind of black pepper could be welcome.
  • Top the kedgeree with the boiled eggs and scatter over the coriander, then tip it into a large dish and take it to the table to serve.

Nutrition Facts : Calories 885 calories, Fat 72 grams fat, SaturatedFat 43 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 0.5 milligram of sodium

500ml double cream
thumb-sized piece ginger , peeled and grated
½ tsp turmeric
2 tsp ground cumin
2 tsp garam masala
400g undyed smoked haddock fillets (skin on)
300g cooked basmati rice
200g frozen peas
2 large eggs , boiled for 7 mins, peeled and cut into quarters
1small pack coriander , leaves roughly chopped

CURRIED RICE AND BEANS

Make and share this Curried Rice and Beans recipe from Food.com.

Provided by xtalline

Categories     One Dish Meal

Time 40m

Yield 5 serving(s)

Number Of Ingredients 9



Curried Rice and Beans image

Steps:

  • Prepare rice with broth and curry separately. Saute onion, garlic until soft.
  • add remaining ingredients, add rice. Serve.

1 cup brown rice
2 cups chicken broth
1 teaspoon curry powder
1 onion, chopped
2 garlic cloves, chopped
8 ounces firm tofu
15 ounces pink beans
15 ounces whole kernel corn
15 ounces diced tomatoes

PINTO BEANS & SAUSAGE WITH RICE

Make and share this Pinto Beans & Sausage With Rice recipe from Food.com.

Provided by Shabby Sign Shoppe

Categories     Beans

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 10



Pinto Beans & Sausage With Rice image

Steps:

  • Sort and wash beans.
  • Soak beans overnight in water.
  • Add spices to beans and bring to a boil.
  • Using a heavyweight covered pot, simmer 1 1/2 - 2 hours.
  • Stir occasionally to ensure they do not burn.
  • During last hour add sausage.
  • During last 1/2 hour make white rice.
  • (For this recipe I boil 4 cups water and 1 teaspoon salt. Once water is rolling add 2 cups white rice. Bring to another boil, cover and reduce heat to medium-low. Cook on stovetop for 30-35 minutes. Do not uncover pot to stir until cooking time is completed.).
  • Serve beans over hot rice.
  • Add cheddar cheese and green onions to top if desired.
  • ***Note to make these beans thicker, when sausage is added, remove 3/4 cups of the beans from pot and mash. Return mashed beans to pot.***.

Nutrition Facts : Calories 414.7, Fat 24.6, SaturatedFat 8.7, Cholesterol 51.6, Sodium 2115.2, Carbohydrate 24, Fiber 7.1, Sugar 1.3, Protein 24.1

1 lb pinto beans
2 quarts water
2 tablespoons onion powder
2 1/2 teaspoons salt
1 1/2 teaspoons thyme
1 1/2 teaspoons oregano
1 1/2 teaspoons garlic powder
3/4 teaspoon cayenne pepper
3 bay leaves
1 lb smoked sausage, sliced 1/2-inch thick

PINTO BEANS AND RICE IN A CROCK POT (OR ON STOVE TOP)

This is one of those good ol' down home meals. Add a pan of cornbread and you've got it made! You can obviously make this spicier by adding more chili powder, cayenne, jalapenos or just pass the Tabasco. Please note that the time shown is an estimate only as there will be a variance of heat from one crockpot to the next.

Provided by Junebug

Categories     White Rice

Time 3h5m

Yield 1 crock pot

Number Of Ingredients 11



Pinto Beans and Rice in a Crock Pot (Or on Stove Top) image

Steps:

  • Rinse beans in colander.
  • Put in a crock pot (or large pot).
  • Cover with water, plus about 2 inches over top of beans.
  • Add all ingredients, except rice.
  • Cook on high in crock pot about 3 hours til tender. (Crockpots vary greatly on cooking times. It could take much longer in yours, so the first time allow longer to cook and then you will know how long cooking time will be in the future.).
  • (Add water if necessary) May also cook on low overnight.
  • Add rice and cook until rice is warm.
  • Serve with cornbread.

Nutrition Facts : Calories 1898.7, Fat 7.6, SaturatedFat 1.4, Sodium 6522.4, Carbohydrate 353.9, Fiber 76.3, Sugar 13, Protein 105.8

1 (1 lb) bag dried pinto bean
1/3 cup picante sauce
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon garlic, minced (kind in jar is okay)
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
3 bay leaves
1 cup cooked white rice

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