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3 quick rice dishes for easy dinner options


3 Quick Rice Dishes For Easy Dinner Options

Whether you’re cooking up a curry, building a burrito or finding the perfect rice to go with your favourite seasoned chicken, Tilda has you covered. A delicious meal or accompaniment that is ready in just two minutes.

Egg & Vegetable Rice

Recipe / Tilda

Serves: 4

DF, GF, V

Ingredients

Method

  • 1 green capsicum, cut into fine strips
  • Mixed vegetables, blanched & diced (eg. carrot, fine beans, mushrooms & green peas)
  • Salt, to taste
  • Pepper, to taste
  • 2 pouches RTH Pure Basmati Rice or 500g Tilda Pure Basmati Rice
  • Soy sauce or tamari, to taste
  1. Heat oil in a wok until smoking point.
  2. Add the beaten egg and swirl with the ladle or spoon, breaking it up as you cook.
  3. Add the spring onions and the capsicum and sauté for a min, keeping the heat high.
  4. Add the vegetables and the salt and pepper and sauté for a min or so, stirring and tossing from time to time.
  5. Add the rice and toss or stir gently.
  6. Once the rice is heated through, season with salt and pepper and a few dashes of soy sauce.
  7. Serve immediately.

Quick & Easy Beef Rendang

Beef Rendang Coconut

Recipe / Tilda

Serves: 2

DF, GF

Ingredients

Method

  • 1 tsp vegetable oil
  • 2 large cloves garlic, crushed
  • 15g fresh ginger, peeled & grated
  • 1 lemongrass, bashed
  • ½ x 400mL tin reduced-fat coconut milk
  • 200mL beef stock
  • 4 heaped tbsp rendang curry paste
  • Salt, to taste
  • 300g beef sirloin, fat trimmed & cut into ½cm strips against the grain
  • 1 pouch Tilda Coconut Basmati Rice
  • 4 heads buk choy, steamed
  • ½ lime, cut into wedges
  • Fresh red chilli, finely chopped (optional)
  • 10g shaved coconut, toasted (optional)
  1. Heat the oil in a medium frying pan and add the garlic and ginger. Cook for 3 mins until softened.
  2. Add the lemongrass, coconut milk, stock and rendang paste. Mix to combine then turn up the heat and bring to the boil. Simmer for 8 mins, stirring occasionally, until reduced by half. Taste and season with salt if needed.
  3. Carefully remove the lemongrass from the sauce and blend until smooth before returning the sauce to the pan.
  4. Add the beef strips to the hot sauce and simmer gently for a further 2-3 mins until the meat is cooked and tender.
  5. Heat the Tilda Coconut Basmati Rice according to packet instructions.
  6. Steam the buk choy for 2 mins until wilted.
  7. Top the hot rice with the beef strips and pour over the curry sauce. Serve with the steamed buk choy and garnish with lime wedges, red chilli and toasted coconut shavings (if using).
  8. Tip: For a vegetarian version, replace the beef with thinly sliced tofu.

Vegetable Satay Skewers

Vegetable Satay Skewers

Recipe / Tilda

Serves: 4

DF, GF, V

Ingredients

Method

  • 2 tbsp peanut butter or nut butter of choice
  • 1 clove garlic, peeled & crushed
  • 5cm piece ginger root, peeled & grated
  • 2 tbsp soy sauce or tamari
  • 1 tsp sesame oil
  • 1 tbsp vegetable oil
  • 2 tbsp clear honey
  • 1–2 tbsp warm water
  • 600g vegetables cut into chunks eg. button mushrooms, peppers, zucchini, baby corn & red onions
  • 2 pouches Tilda Coconut, Chilli, Lemongrass Rice, cooked according to packet instructions
  • 2 spring onions, sliced (optional)
  • Handful toasted nuts of choice, cashews or peanuts etc
  1. Prepare the satay sauce by blending the peanut butter, garlic, ginger, soy sauce, sesame oil, vegetable oil, honey and warm water to a smooth paste.
  2. Prepare the vegetable skewers by alternating chunks of vegetables onto metal or wooden skewers.
  3. Lightly brush with oil and place the skewers under a medium grill for 5-8 mins, turning regularly. Once the vegetables begin to soften, brush with the satay sauce.
  4. Continue to grill, brushing with the sauce and turning until the vegetables are softened and lightly browned.
  5. Serve on a bed of the cooked rice topped with the spring onions and toasted nuts.

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