Vermicelli And Rice
Serves 4 people
1 1/4 cup Arborio risotto rice, rinsed
1/2 onion chopped
1/2 cup vermicelli, broken into small pieces about 1 inch
1 full tbsp Ghee (if you haven't got ghee, you can use butter, but I recommend ghee, better flavour)
1/2 chicken stock cube
2tbsp olive oil
Fry onions in 1 tbsp olive oil until soft and set aside. Fry vermicelli in 1tbsp olive oil until golden brown, don't worry, it will not burn or taste bad later on in the rice. Add onions and ghee. Fry for about 30 seconds and add rice. Fry all of this for about a minute and put it in your rice cooker with the salt and stock cube. Add 2 1/2 to 3 cups boiling water. Let the rice cooker do it's magic and you have a very tasty rice.
To go along with the rice, I made a simple green beans in tomato sauce.
Green Beans in Tomato Sauce
200g green beans (washed and cut into a little longer than 1/2 inch pieces)
2 tbsp tomato purée
1/2 onion, chopped
1/2 tsp salt
2 - 3 tbsp oil
1 beef stock cube (normally you make this with lamb, you boil 500g lamb until tender, and then follow this recipe)
3 cups boiling water
Fry the onions in the oil until slightly soft and add the green beans. Fry for a further 2 minutes. Add water, tomato purée, salt, stock cube and let it simmer with lid on until the sauce has thickened, about 30 minutes or so, and until the green beans are tender.
Serve with rice and enjoy!
Fried Chicken Breast
3 chicken breast, cut into medium sized strips
Marinade in any marinade you like while you get all the above ready. I used 1/2 tsp paprika, 1/2 tsp all seasoning, 1/4 tsp salt, 1/4 tsp pepper and 2tbsp oil.
Heat up a pan with 3tbsp olive oil, fry chicken pieces until cooked, press against the meat with a spoon, if it feels firm, it's done. Don't over cook chicken or you will dry it out. As long as it's not pink in the middle, you're good to go.