Brown rice, vegetable and chickpea pilaf recipe


The Arabic Food Recipes Kitchen (The Home of delicious Arabic/Middle Eastern food) invites you to try Brown rice, vegetable and chickpea pilaf. Enjoy Arabic/middle Eastern food and learn how to make Brown rice, vegetable and chickpea pilaf, it's yummy.

A nutritious meal using chickpeas

Ingredients

2 tbsp extra virgin olive oil
1 brown onion (chopped)
1 small carrot (peeled and chopped)
1 stick celery (sliced)
400g long-grain brown rice
5 cups vegetable stock
1/2 tsp ground turmeric
salt and pepper
1 zucchini (cut into 1cm pieces)
400g can chickpeas (rinsed)
1/2 cup frozen peas.
a handful each of coriander and mint (both chopped)

Method

Heat 2 tbsp extra virgin olive oil in a large pan over medium heat. Add 1 brown onion (chopped), 1 small carrot (peeled and chopped) and 1 stick celery (sliced) and stir for 3-4 minutes.

Add 400g long-grain brown rice and stir until rice is coated with oil, then add 5 cups vegetable stock, 1/2 tsp ground turmeric, salt and pepper.

Bring to the boil, then reduce heat and cook, covered, over very low heat for about 40 minutes, stirring occasionally, or until rice is almost cooked.

Add 1 zucchini (cut into 1cm pieces). Cook for 5-8 minutes, then stir in 400g can chickpeas (rinsed) and 1/2 cup frozen peas.

Stir until heated through. Set aside for 5 minutes, then serve scattered with a handful each of coriander and mint (both chopped).

Chef: Lynne Mullins Photo: Marina Oliphant Source: The Sun-Herald Friday March 20, 2009 Middle Eastern, Quick, Contemporary, Healthy, Vegetarian, Kid-friendly, Wheat free, Dairy free, Nut free, Egg free, Lunch

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Chicken tagine with preserved lemon recipe


The Arabic Food Recipes Kitchen invites you to try delicious Chicken tagine with preserved lemon recipe. Enjoy Arabic/Middle Eastern food cooking and learn how to make tasty Chicken tagine with preserved lemon.

A tagine is the Moroccan equivalent of a stew, usually fragrant with spices and often piquant with olives or preserved lemon. The name also refers to the earthenware dish with a conical-shaped lid that the dish is usually cooked in. The pressure cooker takes its place admirably in this recipe.

Prep 15 mins
Cook 15 mins

Ingredients

4 chicken marylands, excess fat removed, each cut in two between the thigh and the drumstick
2 tablespoons olive oil
2 white or brown onions, cut into quarters
juice of lemon
2 cloves garlic, crushed
teaspoon saffron threads
teaspoon ground turmeric
3 pieces preserved lemon rind, rinsed, 2 diced, 1 cut into thin strips
1 bunch coriander, freshly chopped
1 cup chopped flat-leaf parsley
salt and freshly ground black pepper
4 small potatoes, cut into quarters
crusty bread, to serve

Method

Pat the chicken pieces dry with paper towel. Heat the oil in the pressure cooker over medium high heat and, working in batches, brown the chicken pieces on all sides. Remove and set aside.

Add the onion, lemon juice, garlic, saffron, turmeric, diced preserved lemon and a cup of water to the cooker. Bring to a boil and add the coriander, parsley and some salt and pepper. Stir, then add the browned chicken pieces and potatoes to the pan, spooning the sauce over as you lay them in.

Close the lid and lock it, then bring the cooker to low pressure over high heat. Once low pressure has been reached, reduce the heat to stabilise pressure and cook for 8 minutes. Release the pressure using the natural-release method and unlock and remove the lid. Garnish with the preserved lemon strips and serve with plenty of crusty bread.

Chef: Homecook hero Photo: Jennifer Soo Source: The Age Friday June 12, 2009 Middle Eastern, Quick, Contemporary, Healthy, Kid-friendly, Dairy free, Egg free, Lunch

Serves 4

Easy Moroccan chicken tagine recipe - Moroccan-style chicken with lentils - Chicken with tabbouleh

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Spicy Chicken Shawarma Salad Recipe


The Arabic Food Recipes Kitchen invites you to try Spicy Chicken Shawarma Salad Recipe. Enjoy delicious food and learn how to make Spicy Chicken Shawarma Salad.

Shawarma is a Middle Eastern wrap that is filled with spiced meat such as lamb, beef, or chicken. It is very similar to Greek gyros. Typically served in pita bread, this shawarma is paired with a more diabetes-friendly bed of leafy greens. The chicken works well because it's mild flavor is lends well to this flavorful marinade.

Ingredients

3 Tablespoons minced fresh parsley
3/4 teaspoon salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
7 Tablespoons plain low-fat Greek yogurt
2 Tablespoons fresh lemon juice
4 garlic cloves, minced
2 Tablespoons extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken breast meat, thinly sliced
1 bunch of lettuce, cleaned and chopped
1 cup chopped cucumber
1 cup chopped tomato
Lemon vinaigrette (recipe follows)

Preparation

Combine the parsley, salt, red pepper flakes, ginger, cumin, and coriander in a large bowl and mix to combine. Stir in the yogurt, lemon juice and garlic cloves. Add the chicken to the bowl and stir to coat. Let sit in the refrigerator to marinate for at least an hour, or overnight.

Heat the oil in a large skillet over medium-high heat. Working in batches, add the marinated chicken pieces to the skillet. You don't want to overcrowd the pan so the chicken can brown. Cook the chicken, stirring frequently, for about 6 minutes or until browned and cooked through. Remove the chicken from the pan and place on a plate lined with paper towels. Put some more oil in the pan and repeat the process until all the chicken is cooked.

In a salad bowl, mix the lemon vinaigrette. Add the cleaned lettuce leaves, the cucumbers, tomatoes and chicken. Mix to combine.

Servings: 4

Amount Per Serving Without Vinaigrette

Calories: 209
Carbohydrates: 9g
Fiber: 2g
Sugars: 4g
Total Fat: 9g
Saturated: 2g
Trans: 0g
Sodium: 543mg
Protein: 24g

Lemon Vinaigrette

1 Tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

In a salad bowl, whisk together the mustard, lemon juice, salt, and pepper. Slowly whisk in the olive oil to combine.

Servings: 4

Amount Per Serving for Vinaigrette

Calories: 126
Carbohydrates: 2g
Fiber: 0g
Sugars: 0g
Total Fat: 14g
Saturated: 2g
Trans: 0g
Sodium: 310mg
Protein: 0g

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Saudi Kabsa - How to Make Saudi Kabsa


The home of Arabic Food recipes invites you to try tasty Saudi Kabsa. Enjoy cooking delicious Arabic food and learn how to make wonderful dish of Saudi Kabsa.

Preparation time : 20 minutes
Cooking time : 1 hour, 30 minutes

Ingredients (Serves 7 persons)

5 cups water or 1250 ml
1 kg lamb, or beef meat, cut into cubes.
3 tablespoons vegetable oil
2 medium onions or 300 g, cut into thin slices
2 medium tomatoes or 300 g, peeled and chopped
1 green chili pepper
2 teaspoons ground cumin
4 whole cardamom pods
¾ teaspoon ground black pepper
1 cinnamon stick
1 tablespoon tomato paste
2 cubes MAGGI® Chicken Bouillon
2½ cups basmati rice or 500 g

Preparation
  1. Place water and meat cubes in a large pot, bring to boil and skim froth as it appears. Cover and simmer over low heat for 1 hour or until meat is tender.
  2. In a medium size pot, heat vegetable oil and cook onions over medium heat for 5-6 minutes. Add tomatoes, chili pepper, cumin powder, cardamom powder, black pepper, cinnamon stick, tomato paste, MAGGI® Chicken Bouillon cubes and cook with constant stirring for 3-4 minutes.
  3. Add the cooked meat with the stock to the pot, the stock should be around 3 cups or 750ml. Add more water if needed.
  4. Cover with the rice, bring to boil and cook covered over low heat for 20 minutes or until the rice is cooked.
  5. Turn the dish over a large serving dish and garnish with fried peeled almonds, raisins and pine seeds.
Nutritional Information

Fats : 30.00 g
Protein : 32.00 g
Carbohydrate : 65.00 g
Energy : 668.00 Kcal

Best Kabsa Recipe - Kabsa - Saudi Kabsa Recipe

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Syrian Spinach and Meat Stew - Recipe for Syrian Spinach and Meat Stew


The home of Arabic Food Recipes invites you to try Syrian Spinach and Meat Stew. Enjoy cooking delicious Arabic food and learn how to make Syrian Spinach and Meat Stew.

Preparation time : 25 minutes
Cooking time : 20 minutes

Ingredients (Serves 4 persons)

1½ tablespoons butter
1 medium onion or 150 g, finely chopped
250 g minced beef
2 bunches fresh spinach, chopped and washed
½ teaspoon mixed spices
2 cups water or 500 ml
2 cubes MAGGI® Chicken Bouillon
2 cloves garlic
¼ cup coriander leaves or 20 g, finely chopped

Preparation
  1. Melt the butter in a large saucepan, cook onion and meat stirring for 5-6 minutes or until golden brown. Add spinach and spices and stir for 2-3 minutes.
  2. Add water and MAGGI® Chicken Bouillon cubes and simmer for 10–15 minutes.
  3. Mush the garlic together with the fresh coriander until pure then add to the spinach, cook for 1 minute and serve with cooked rice.
Nutritional Information

Fats : 14.00 g
Protein : 23.00 g
Carbohydrate : 12.00 g
Energy : 235.00 Kcal

Spinach and feta fatayer - Saudi Lamb Stew - Broad Beans Stew with Lamb

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Bulalo Cebuano Style




Ingredients:

2 kilos of Beef bulalo (Bone marrow)

1/2 kilo of grated gabi

1/2 kilo of chinese pechay

25 grams of green onions

10 grams of garlic

20 pieces of pepper corns

1/4 kilo of shredded labong

1/2 kilo of corn on the cob but by 1 1/2 inches

8 cups of water

salt

MSG (Vetsin)


Cooking procedure:

1. Boil bulalo (bone marrow) once, remove scum.

2. Boil again and add all the above ingredients except the chinese pechay.

3. After 3 minutes, lower fire to simmer. When bulalo is soft, add Chinese Pechay and a dash of msg.

Can serve up to 8 persons.

Kalderetang Kambing (Goat Kaldereta)



Ingredients:


1 kg. of goats meat


1/2 bottle of green olives


1/2 can of green peas


2 cans of liver spread


1 can of tomato sauce


salt and pepper to taste


1/2 cup of bread crumbs


1 tbsp. of Worcestershire sauce


1 tbsp. of Tabasco sauce


2 tbsp. of olive oil


2 tbsp. of Achuete coloring


1 bay leaf


4 potatoes cut in cubes


1 carrot medium sized but in cubes


2 sweet red pepper


half tsp. of minced garlic



Cooking procedure:


1. Marinate goat's meat overnight in 1 cup vinegar seasoned with salt, pepper and minced garlic.


2. Cut goat's meat to 1 inch cubes and fry in deep hot fat until brown and tender. Set aside.


3. Add tomato sauce, then the meat, bay leaf, achuete coloring, liver spread and 1 cup of boiling water. Let it simmer until tender.


4. Add the remaining ingredients and serve after simmering for five minutes.


Can serve up to 10 persons.

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