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Sponsor Recipes: Tilda Rice


Try these delicious recipes from our sponsors Tilda Rice

Credit: Tilda Rice

Lemon & Chilli Chicken with Asparagus & Coconut Rice

Serves: 4

Ingredients

Method

  • 1 medium chicken, about 1.75kg

  • Marinade
  • 1 tbsp honey
  • 1 tbsp lemon-flavoured oil
  • ½ tsp smoked paprika
  • Juice & best 1 lemon
  • 1 tsp chilli purée
  • 1 clove garlic, crushed

  • Rice
  • 4 asparagus tips
  • 1 tbsp coconut oil
  • Large handful fresh spinach leaves
  • 1 pack Tilda Coconut Steamed Basmati Rice
  • Squeeze lemon juice
  • Salt & pepper, to season
  1. Preheat oven to 180°C.
  2. Place chicken, breast side down, and starting at thigh end make cut right through chicken. Turn chicken over and press down firmly to open chicken up. Place in ovenproof dish.
  3. Mix together all marinade ingredients and spread over chicken.
  4. Cook in oven for about 1hr 15mins until juices run clear. Leave to rest for 10 mins.
  5. Meanwhile make Asparagus and Coconut Rice. Blanch asparagus tips in boiling water for about 3 mins and cool immediately in cold water.
  6. Heat coconut oil in large frying pan or wok. Add spinach and heat through until wilted.
  7. Heat Tilda Coconut Steamed Basmati Rice in microwave and stir into pan.
  8. Add asparagus and squeeze of lemon juice. Serve with slices of chicken.

Spicy Pilaf

Serves: 2

Try these delicious recipes from our sponsors Tilda Rice

Ingredients

Method

  • 1 tbsp vegetable oil
  • ½ red capsicum, diced
  • 1 small zucchini, diced
  • 100g mushrooms, sliced
  • 1 red onion, sliced
  • ½ tsp chilli powder
  • 200g lamb steak, thinly sliced
  • 1 pack Tilda Steamed Wholegrain Rice
  • Toasted flaked almonds
  1. Heat oil in pan. Add capsicum, zucchini, mushrooms and onion, sprinkle on the chilli powder and fry gently for 3-5 mins until soft.
  2. Add lamb and fry until cooked and lightly browned.
  3. Finally stir in rice and heat thoroughly.
  4. Serve piping hot sprinkled with a few toasted flaked almonds.
  5. For a vegetarian option, simply exclude the lamb.

Middle Eastern Style Lamb Con Carne

Serves: 6

Try these delicious recipes from our sponsors Tilda Rice

Ingredients

Method

  • 2 tbsp olive oil
  • 2 red onions, finely diced
  • 1 red capsicum, finely diced
  • 2 red chillies, deseeded & finely diced
  • 1 small bunch coriander, stalks chopped, leaves torn
  • 800g lamb mince
  • 2 tsp dried oregano
  • 1 stick cinnamon
  • 2 tins chopped tomatoes
  • 500mL vegetable stock
  • 2 tbsp tomato purée
  • 1 tin kidney beans, drained
  • 1 tin black-eyed beans, drained
  • Salt & black pepper
  • 3 packs Tilda Steamed Pure Basmati
  • Sour cream, to serve
  • 1 small punnet pomegranate seeds
  1. Heat oil in large pan with lid over medium heat.
  2. Fry onions, capsicum, chillies and coriander stalks for 3-4 minutes to soften, add mince and fry for 4-5 mins until mince has completely browned.
  3. Stir in oregano and cinnamon stick and cook for further 2 mins.
  4. Add tinned tomatoes, stock, tomato purée and beans. Season to taste with salt and black pepper.
  5. Bring mix to boil, then and reduce heat to low and simmer for 30 mins.
  6. Serve with rice sprinkled with coriander leaves, sour cream and pomegranate seeds.