60 Ways Rice. Great Recipe Ideas with a Classic Ingredient by MCIA

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Alternatively, it may be served with crusty bread and a mixed salad for a light lunch. Serves 3–4 Method 3 Tbsp 2, peeled and thinly sliced 1 clove, peeled and crushed 1, seeded, pith removed and thinly sliced 2, seeded, pith removed and thinly sliced 360 g (12 oz), wiped clean and sliced 420 g (14 oz), chopped 45 g (1½ oz / ½ cup) 1 tsp ½ tsp ½ tsp or to taste ¼ tsp or to taste 480 g (16 oz / 2 cups) • Heat oil in a large frying pan (skillet) over moderate heat. Cook onions and garlic, stirring occasionally, for 5–7 minutes or until onions are soft and translucent but not brown.

Add tomato mixture, wine and stock. • Bake in a preheated oven at 180°C (350°F), on the centre shelf, for 40–50 minutes or until squid is tender. Test by piercing with tip of a sharp knife. • When done, remove casserole from oven, transfer squid to a cutting board and slice as desired. Arrange squid pieces on a serving plate and set aside. • Place casserole over moderate heat. Rub flour into butter until well combined, then add to casserole, a little at a time, stirring constantly. • Cook sauce for 3 minutes or until slightly thickened, then remove casserole from heat.

When foam subsides, add onion and garlic. Cook, stirring occasionally, for 5–7 minutes or until onion is soft and translucent but not brown. • Add rice, reduce heat to low and cook for 5 minutes, stirring frequently. • Add wine and about one-third of stock. Regulate heat so that mixture is constantly bubbling. Stir occasionally with a fork. • When rice swells and all the liquid is absorbed, add another third of stock and regulate heat again. Repeat with remaining stock; rice should be tender and moist but still firm at the end.

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