GRAINS GLORIOUS

Spiced rice has a presence in almost every cuisine around the world and each country has original recipes with distinct spice blends

If you’re removing the shells of the prawns, reserve and make a stock. Place the shells with any vegetable offcuts in a pot. Cover with water and simmer for 20 minutes. Skim and strain the stock. Use immediately or pour into resealable bags and freeze until needed.

SPICE MIX: CAPE MALAY MASALA

Funeral rice or begrafnis rys, was traditionally served in Cape Malay homes at family gatherings such as funerals and weddings. Saffron was used in earlier times but turmeric widely took over as a cheaper alternative to give the rice its yellow colour.

ORIGINS: South Africa

WHAT’S IN IT: turmeric, cinnamon, cardamom, bay leaves

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 4

350g SpinneysFOOD Long-Grain Basmati Rice

1 tsp SpinneysFOOD Fine Sea Salt

500ml SpinneysFOOD Bottled Drinking Water

50g SpinneysFOOD Unsalted Butter

1 tbsp SpinneysFOOD Extra Fine Caster Sugar

1 tsp SpinneysFOOD Cinnamon or ½ cinnamon stick

6 SpinneysFOOD Cardamom Pods, shelled and seeds crushed

1 tsp SpinneysFOOD Fine Turmeric

2 SpinneysFOOD Bay Leaves

30g raisins

30g sultanas

1 Combine all the ingredients in a medium-sized pot and bring to a boil. Stir and cover with a tight-fitting lid and simmer for approx. 10-15 minutes. 2 Remove from the heat and set aside, covered, for a further 15 minutes to steam.

3 Fluff the rice using a fork and tip into a warm bowl and serve.

SPICE MIX: CAJUN SPICE

Jambalaya is a Louisiana style Cajun/Creole spiced rice dish of West African, French and Spanish influence, consisting mainly of meat (usually shrimp and chicken) and vegetables mixed with rice.

ORIGINS: US/Louisiana

WHAT’S IN IT: cumin, paprika, cajun spice, bay leaves

Prep time: 30 minutes

Cook time: 1 hour 15 minutes

Serves: 4-6

For the Cajun seasoning

1½ tsp onion powder

1½ tsp garlic powder

1 tbsp smoked paprika

1 tsp SpinneysFOOD Fine Cayenne Pepper

1 tbsp SpinneysFOOD Fine Sea Salt

1 tsp SpinneysFOOD Fine White Pepper

1 tsp SpinneysFOOD Dried Oregano

1 tsp SpinneysFOOD Dried Thyme

½ tsp SpinneysFOOD Crushed Chilli Flakes

For the jambalaya

3 tbsp SpinneysFOOD Pure Sunflower Oil

500g chicken breast fillets

3 tbsp Cajun seasoning

1 large brown onion

1 green capsicum

1 red capsicum

2 celery stalks

3 garlic cloves

1 x 400g tin SpinneysFOOD Chopped Italian Tomatoes

1 tsp SpinneysFOOD Fine Sea Salt

½ tsp SpinneysFOOD Fine Black Pepper

2 tsp Worcestershire sauce

46g okra

130g SpinneysFOOD Long-Grain Basmati Rice

750ml chicken or prawn stock

3 SpinneysFOOD Bay Leaves

500g prawns, tail off

100g sweetcorn

To serve

2 SpinneysFOOD Spring Onions

1 Combine the Cajun spices together and store in an airtight container until needed. 2 Heat the oil in a large cast-iron pot. Slice the chicken breasts into strips. Season the strips with half the Cajun spice and place in the hot oil. Cook until browned, approx. 5-10 minutes. Remove from the pot and set aside. 3 Finely dice the onion and capsicums, making sure to remove the seeds. Finely slice the celery and crush the garlic. Add the onion, capsicums and celery to the pan and cook until softened. Add in the garlic and sauté for 1 minute. Stir in the tinned tomatoes, salt, pepper, Worcestershire sauce and the remaining Cajun spice. 4 Finely chop the okra and add to the pot along with the chicken and cook for a further 5 minutes. Add in the rice, stock and bay leaves and bring to a boil. Bring to a simmer and cover. Cook for approx. 20-25 minutes or until the rice is cooked. Stirring occasionally as needed. 5 Remove and reserve the shells and tails of the prawns (see TOP TIP). Add the prawns to the pot and stir through along with the sweetcorn. Cover the pot with a lid and cook until the prawns are pink, approx. 5 minutes. Adjust the seasoning, if needed. 6 Finely slice the spring onions. 7 Serve the jambalaya topped with the spring onions.

SPICE MIX: GOCHUJANG

Gochujang is a sweet, savoury and spicy Korean condiment made with chilli powder (gochu garu), glutinous rice, fermented soyabeans, salt, and sometimes sweeteners. It can be used in marinades for meat dishes like Bibimbap, stirred into dipping sauces, or used to add a kick to stews or soups.

ORIGINS: Korea

WHAT’S IN IT: garlic, ginger, chilli, sesame, gochujang

Prep time: 15 minutes (plus overnight marination time)

Cook time: 25 minutes

Serves: 4

For the marinated beef

250g SpinneysFOOD Grass-Fed Beef Rib Eye or sirloin

100g shiitake mushrooms

5cm piece fresh ginger

1 garlic clove

1 tbsp soya sauce

1 tbsp soft brown sugar

2 tbsp gochujang

1 tbsp sesame oil

To serve

2 SpinneysFOOD Organic Cucumbers

2 medium carrots

600g cooked sushi rice

100g kimchi

150g sprouts

4 large SpinneysFOOD Organic Free-Range Eggs

1 tbsp SpinneysFOOD Pure Sunflower Oil

½ tsp SpinneysFOOD Sea Salt Flakes

2 tbsp toasted sesame seeds, plus more for serving

1 Thinly slice the rib eye or sirloin. Halve the shiitake mushrooms. Finely slice the ginger and garlic. 2 In a medium bowl, place the beef strips, mushrooms, ginger, garlic and the marinade ingredients. Toss to combine. Refrigerate for 1 hour or overnight. 3 Heat the sesame oil in a large non-stick pan over a medium heat. Sauté the beef and mushrooms for approx. 5-10 minutes or until cooked and slightly caramelised. 4 Finely slice the cucumbers and julienne the carrots. 5 Divide the rice between four bowls. Top with the fried beef and mushrooms, cucumber, carrots, kimchi and sprouts. 6 Fry an egg to your liking and place it in the middle of the bowl.

7 Serve sprinkled with flaky salt and toasted sesame seeds.

SPICE MIX: FIVE SPICE

Hokkien fried rice is a Fujian dish that’s made using a combination of five spice, comforting seafood flavours and fried rice.

ORIGINS: China

WHAT’S IN IT: white pepper, garlic, chilli, five spice

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 4

For the chilli sauce

2 red chillies

1 garlic clove

5cm piece fresh ginger

3 tbsp SpinneysFOOD Pure Sunflower Oil

1 tsp soya sauce

2 dried shiitake mushrooms, soaked

3 tbsp SpinneysFOOD Pure Sunflower Oil

2 large SpinneysFOOD Organic Free-Range Eggs

150g cooked SpinneysFOOD Thai Fragrant Jasmine Rice

2 SpinneysFOOD Spring Onions

200g squid tentacles

For the sauce

100ml vegetable or fish stock

1 tbsp oyster sauce

1 tbsp soya sauce

½ tsp five spice

½ tsp granulated sugar

½ tsp SpinneysFOOD Fine Sea Salt

½ tsp SpinneysFOOD Fine White Pepper

1 tsp sesame oil

1 To make the chilli sauce, roughly chop the chillies, removing the seeds, if necessary. Finely chop the garlic and julienne the ginger. Heat the oil in a small pan over a medium heat. Add in the chillies, garlic and ginger. Sauté for a minute or two or until fragrant. Add in the soya sauce and remove from the heat. Set aside.

2 Soak the shiitake mushrooms in hot water for 15 minutes or until rehydrated. 3 Heat 1 tablespoon of sunflower oil in a wok over a high heat then crack the eggs into the wok. Once the eggs are half cooked, push them to one side of the wok. Add 1 tablespoon of oil to the pan. Fluff the cooked rice and add to the pan. Fold and cut the egg into the rice. Finely slice the spring onions and sauté through. Remove from the pan, set aside and keep warm until serving. 4 Combine the sauce ingredients in a small pot and place over a medium heat. Keep stirring until slightly reduced and syrupy.

5 Roughly chop the shiitake mushrooms. Add in the mushrooms and tentacles and cook for 5 minutes or until the tentacles are cooked. Remove from the heat. 6 Divide the rice and squid-mushroom mixture between four bowls and top with the chilli sauce.

SPICE MIX: BAHARAT

Baharat is a warm spice blend that can vary from region to region – and even household

ORIGINS: Arabian Gulf, Bahrain

WHAT’S IN IT: coriander, cumin, cloves, black peppercorns, cinnamon, cardamom, nutmeg, paprika

Prep time: 30 minutes

Cook time: 1 hour 30 minutes

Serves: 4

Pinch of saffron

2 tbsp rose water

3 medium leeks

4 garlic cloves

3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 dried lime

3 SpinneysFOOD Bay Leaves

1 SpinneysFOOD Cinnamon Stick

2 tbsp tomato paste

1 tbsp baharat spice

1 tsp SpinneysFOOD Fine Cumin

1 tbsp smoked paprika

Pinch of ground cloves

½ tsp SpinneysFOOD Black Pepper, freshly ground

4 large tomatoes

1¼L SpinneysFOOD Bottled Drinking Water

4 chicken thighs

2 tsp SpinneysFOOD Fine Sea Salt

300g SpinneysFOOD Long-Grain Basmati Rice

To serve

½ tbsp SpinneysFOOD Pure Sunflower Oil

100g toasted cashew nuts

Pinch of SpinneysFOOD Fine Sea Salt

Handful of SpinneysFOOD Fresh Coriander

1 Combine the saffron and rose water in a bowl and set aside for at least 30 minutes to steep. 2 Halve the leeks lengthways and widthways, then finely julienne. Crush or grate the garlic. 3 Heat the oil in a large pot over a medium heat. Add the leeks and sauté until caramelised and softened, approx. 5-10 minutes. Remove 1⁄3 of the leeks and reserve for serving. Crush the lime and add to the leeks along with the garlic, bay leaves and cinnamon stick. Sauté for a further 5 minutes. Stir in the tomato paste along with the rest of the spices.

4 Dice the tomatoes and add to the pot along with 250ml of water. Simmer for 5 minutes.

5 Preheat the oven to 200°C, gas mark 6. Line a baking tray with parchment paper or foil.

6 Place the chicken thighs in the pot and coat them in the sauce and season with ½ teaspoon of salt. Place the lid on the pot and cook for approx. 20 minutes, turning halfway through.

7 Meanwhile, rinse the rice until the water runs clear. 8 Remove the chicken from the pot and place them on the baking tray. Season with the salt. Place in the oven for approx. 20 minutes before swithcing to the grill setting for 5 minutes, or until crisp. 9 Place the rice in the pot along with the tomato mixture, the remaining liter of water, saffron, rose water and salt and stir to combine. Cover and bring to a boil then lower the heat to a gentle simmer, cook for approx. 20 minutes or until the rice is almost cooked through. Remove from the heat and set aside, lid on, for 10 minutes to steam. 10 Heat the oil in a medium-sized pan over a medium heat. Add the salt and cashews. Toast the nuts until golden.

11 When ready to serve, fluff the rice using a fork and place in a large serving platter. Top with the chicken and garnish with the cashews, crispy leeks and roughly torn coriander.

SPICE MIX: SABZI SPICE

Sabzi polo is a Persian rice dish loaded with fresh herbs. This version is served with a lemon saffron dressing

ORIGINS: Iran

WHAT’S IN IT: saffron, herbs, garlic

Prep time: 15 minutes

Cook time: 25 minutes

Serves: 4

For the saffron dressing

2 lemons

2 small garlic cloves

Pinch of saffron

¼ tsp SpinneysFOOD Fine Sea Salt

4 tbsp SpinneysFOOD Mediterraean Extra Virgin Olive Oil

2 tsp SpinneysFOOD Fine Grain White Sugar

For the sabzi polo

200g SpinneysFOOD Long-Grain Basmati Rice

30g SpinneysFOOD Dill

15g SpinneysFOOD Chives

15g SpinneysFOOD Fresh Coriander

15g SpinneysFOOD Fresh Parsley

15g SpinneysFOOD Fresh Mint

SpinneysFOOD Fine Sea Salt, to taste

120ml SpinneysFOOD Mediterraean Extra Virgin Olive Oil

125ml SpinneysFOOD Bottled Drinking Water

To serve

Handful of mixed SpinneysFOOD Fresh Herbs (coriander, parsley, mint)

1 Zest and juice the lemons. Crush the garlic.

2 In a small bowl combine the lemon juice, crushed garlic, saffron, salt, olive oil and sugar. Stir until dissolved and set aside to steep.

3 Rinse the rice at least three times. Set aside.

4 Chop all the herbs and place in a large bowl along with the lemon zest. 5 Fill a large non-stick pot with water and a generous pinch of salt, place over a high heat, cover with a lid and bring to a boil. Once the water is boiling, add the rice to the water and cook it for 7-8 minutes until the grains are soft on the outside but still firm on the inside. Drain using a colander and mix half the herbs with the rice. 6 Place the pot back over a medium heat and make sure it’s dry. Pour 4 tablespoons of oil into the pot and heat it. Scoop the rice and herbs back into the pot. Bring most of the rice to the middle, shaping it into a mound. 7 Using the edge of a spatula, make five holes in the surface of the rice to let the steam out. Pour 125ml of water around the edges. Wrap the lid in a clean towel and put it on the pot. Let the rice steam for 15 minutes, until the steam comes out from the bottom of the pot. Pour the remaining oil on the rice. Cover and steam for a further 20-30 more minutes on a low heat.

8 Unmould the rice onto a platter and break the tahdig into pieces. Sprinkle with the remaining herbs and serve with the dressing.

Spinneys offers a variety of rice from sticky and sushi to basmati and bomba.

SpinneysFOOD

Long-Grain Basmati Rice

SpinneysFOOD Thai

Fragrant Jasmine Rice

Earth Goods Brown Rice –Short Grain