EGYPTIAN RICE RECIPE RECIPES

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MINCE AND RICE STUFFED CAPSICUMS RECIPE | AUSTRALIAN …



Mince and rice stuffed capsicums recipe | Australian … image

Filled with a flavourful savoury mince mixture and baked until soft and sweet, these stuffed capsicums will have you going back again and again.

Categories     Workday lunches, Midweek Dinner

Total Time 1 hours 40 minutes

Prep Time 15 minutes

Cook Time 1 hours 25 minutes

Yield Serves 4

Number Of Ingredients 14

1 tablespoon olive oil
1 brown onion (200g), chopped finely
2 clove garlic, crushed
250 gram minced (ground) pork
250 gram minced (ground) veal
2 teaspoon fresh thyme leaves
1 cup (250ml) tomato pasta sauce
1 cup (250ml) chicken stock
1/2 cup (100g) white long-grain rice, rinsed, drained
1/4 cup finely chopped fresh flat-leaf parsley
4 red capsicums (bell peppers) (800g)
1/4 cup (15g) stale breadcrumbs
1/4 cup (20g) finely grated parmesan cheese
1 teaspoon finely grated lemon rind

Steps:

  • Preheat oven to 200°C.
  • Heat oil in large frying pan, add onion and garlic; cook, stirring, until onion softens. Add pork and veal and half the thyme; cook, stirring, until browned.
  • Add sauce, stock, rice and parsley; bring to the boil. Reduce heat; simmer, uncovered, about 15 minutes or until rice is almost tender, stirring occasionally, season to taste.
  • Meanwhile, oil small baking dish. Cut tops from capsicums, reserve as lids. Scoop out seeds and membranes. Fill capsicums with mince mixture; stand upright in baking dish.
  • Combine breadcrumbs, cheese, rind and remaining thyme in small bowl. Sprinkle over filling; place capsicum tops in baking dish. Bake capsicums, uncovered, about 1 hour or until rice is soft. Top with lids to serve.

Nutrition Facts : ServingSize Serves 4

HALAL CART CHICKEN RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Halal Cart Chicken Recipe | Food Network Kitchen | Food ... image

If you’ve been to New York City, you’ve definitely come across food carts selling “chicken over rice.” These food carts, also known as halal carts, were originally run by Egyptian immigrants, and their food quickly became a New York classic. The term halal refers to the methods used to prepare the meat in accordance with Islamic law. The chicken is marinated in a combination of spices and olive oil, then seared in a cast-iron skillet until golden and crispy on all sides. Paired with yellow rice, salad and the famous white sauce, this is street food at its finest.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 5 minutes

Cook Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

1/3 cup fresh lemon juice (about 2 lemons)
3 tablespoons olive oil 
1 teaspoon paprika 
1 teaspoon ground cumin 
1 teaspoon ground coriander 
1/2 teaspoon ground allspice 
1/2 teaspoon turmeric 
6 cloves garlic, minced 
Kosher salt and freshly ground black pepper 
2 pounds halal boneless, skinless chicken thighs, cut into 1-inch pieces 
Yellow rice, white sauce, lettuce, tomatoes and pita, for serving

Steps:

  • Put the lemon juice, olive oil, paprika, cumin, coriander, allspice, turmeric, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and stir to combine. Add the chicken and give it a good stir to make sure all the pieces are coated with the marinade. Cover with plastic wrap and marinate, refrigerated, for at least 30 minutes and up to 6 hours.
  • Heat a large cast-iron skillet over medium-high heat. Add the chicken in batches, making sure not to overcrowd the skillet. Spread the chicken in a single layer and cook, without stirring, 5 to 7 minutes. Stir the chicken, then continue to cook until the chicken is fully cooked, golden and caramelized on all sides, another 5 minutes. Transfer to a plate. Repeat with the remaining chicken. Serve with yellow rice, white sauce, lettuce, tomatoes and pita.  

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HALAL CART CHICKEN RECIPE | FOOD NETWORK KITCHEN | FOOD ...
If you’ve been to New York City, you’ve definitely come across food carts selling “chicken over rice.” These food carts, also known as halal carts, were originally run by Egyptian immigrants, and their food quickly became a New York classic. The term halal refers to the methods used to prepare the meat in accordance with Islamic law. The chicken is marinated in a combination of spices and olive oil, then seared in a cast-iron skillet until golden and crispy on all sides. Paired with yellow rice, salad and the famous white sauce, this is street food at its finest.
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Reviews 5
Total Time 1 hours 5 minutes
Category main-dish
  • Heat a large cast-iron skillet over medium-high heat. Add the chicken in batches, making sure not to overcrowd the skillet. Spread the chicken in a single layer and cook, without stirring, 5 to 7 minutes. Stir the chicken, then continue to cook until the chicken is fully cooked, golden and caramelized on all sides, another 5 minutes. Transfer to a plate. Repeat with the remaining chicken. Serve with yellow rice, white sauce, lettuce, tomatoes and pita.  
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