Brown Jambalaya

This rice dish was part of a menu plan during CNY. It was only at the end  of cooking I realised that there were two types- Red Jambalaya and Brown Jambalaya 

I made the latter and definitely will make the former as it requires tomatoes (one of our staples) and tomato paste. According to Wikipedia, this is one true fusion dish with Spanish and French influence. I like this cos I can just throw in whatever ingredients I have in hand and need to use up quickly.

These are the ingredients I used: 

  • Onions, chopped (you need lots! I used about 6)
  • Garlic  and ginger, pounded (not required but I added out of habit 😉
  • Dried shrimp (another optional; I love the aroma of shrimp and garlic being fried)
  • Chicken stock (to cook rice and to add to the onions)
  • Red wine and Steak sauce
  • Rice (I used 3 cups)
  • Pepperoni
  • Picnic ham
  • Luncheon meat
  • Grated vegetables (carrots, celery and zucchini)


Cook rice separately with stock. I will cook with the chicken rice paste in the future to add more flavour.

Heat oil. Saute garlic and ginger. Add dried shrimp. Stir til aromatic. 

Add chopped onions, with some water. Keep stirring til water is evaporated. 

I added chicken stock the second time round. Keep stirring til there is no more liquid. 

I added red wine for a final cooking of the onions. Keep stirring until onions have caramelised completely.

Add the meat pieces. Mix thoroughly with onions. Add vegetables.

Just a dash of steak sauce. Mix well. 

Then add rice to the mixture. Coat rice well with the mixture. I added iceberg lettuce and fried shallots for colour and texture ;D


Toasted Herb Rice

I have yet to make this, though its already noted in my menu planning calendar. 

  • 1 cup uncooked long grain rice
  • 2 T. butter or margarine
  • 1 can condensed chicken broth, heated
  • 3/4 cup boiling water
  • 4 green onions, chopped 1
  • t. dried basil
  • 1/4 cup pine nuts, toasted

Place rice in an ovenproof Dutch oven. Cover with lid. Bake at 325 for 20 to 25 minutes or until rice is golden brown. add butter and stir until melted. Carefully stir in broth and 3/4 cup boiling water. Cover. Bake 30 more minutes or until water is absorbed and rice is tender. Stir in onions, basil and pine nuts; serve at once.
Source: Mildred Bickley

I got the recipe from the following group:

My version will incorporate the following changes:
Instead of chicken broth, I will use my home-made chicken stock. All other seasoning will be just added to the rice cooker with the rice to cook OR saute the onions and pine nuts in butter and add them to the uncooked rice with the basil. 

Zucchini rice

This is one of my favourite dishes to cook and enjoy! I first got to know about this from the following site:

My version:

I add grated carrots, leek and celery, dried herbs (when available) and use vegetable stock to the cook rice. Its very yummy with the stock. 

I love cooking flavoured rice- such as pilau and herb rice. I find them very wholesome and fuss-free to make.