Best Wicklewoods Aztec Rice Recipes
SOUTH TEX-MEX RICE
Provided by Trisha Yearwood
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a large skillet set over medium heat, heat the oil until shimmering, about 2 minutes. Add the rice and serranos, and cook, continually stirring, until lightly browned, taking care not to burn the rice, 10 to 15 minutes.
- Add the stock (it will make a loud sizzling noise, so stand back a bit), the onion, tomato, cilantro, bell pepper, cumin, garlic, salt and pepper. Increase the heat to high and bring to a boil. Taste the juice with a spoon and season to your liking.
- Reduce the heat to low, cover, and simmer for 15 minutes. (Do not uncover during cooking.) Remove the serranos and discard. Fluff and serve, garnished will a little more cilantro.
WICKLEWOOD'S AZTEC RICE
I love the crunch of the vegetables in this rice dish. Water or stock can be used as long as it is boiling, adding turmeric or saffron to the liquid will turn the rice a beautiful golden colour and with the inclusion of South American vegetables such as sweet corn and peppers the result is a dish that looks like jewel encrusted Aztec gold.. Don't be tempted to remove the lid while cooking as the steam needs to build up to fluff up the grains. Delicious with chili, chicken or fish dishes, try swapping the peppers for peas or diced carrot. Times only apply to white rice,,for brown or wild rice add another 30mins.
Provided by WicklewoodWench
Categories Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large heavy based saucepan, with a well-fitting lid, heat the oil and gently soften the onions.
- Stir in the rice, making sure each grain is coated in oil.
- Add the BOILING liquid, stir and cover.
- Reduce heat to lowest setting.
- DO NOT TOUCH for 15mins.
- After fifteen mins remove lid and gently stir in the vegetables.
- Fold a clean tea towel or several layers of kitchen paper over pan and replace lid.
- Set aside for 5 mins.
- Serve warm.
Nutrition Facts : Calories 291.4, Fat 2.6, SaturatedFat 0.5, Sodium 16.9, Carbohydrate 61.8, Fiber 5.3, Sugar 5.6, Protein 7.4
WICKLEWOOD'S GLUTEN FREE SWEET STICKY BARBECUE RIBS
Here is another recipe originally taken from Sam Stern's "Cooking up a Storm". As with most sauces, it can be any of the individual ingredients that contain hidden gluten, a few tweaks later, however, and Sam's delicious recipe is completely gluten free and just as delicious, I actually believe that if you use Tamari rather than Soy sauce it helps with the sticky bit,,,yum. Sam's original recipe says to cook for 1 hour; however, I like my ribs really caramelised and crusty so I normally leave them an extra 15 mins. Delicious with wedges or plain basmati rice but it is equally delicious served as part of a Chinese meal with fried rice such as, Sue Lau's Chinese fried rice Recipe #38748.
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven 200c.
- In a bowl, mix all the ingredients, except the ribs, together.
- When completely mixed, add the ribs and coat well.
- Lay the ribs on a foil lined roasting tin and pour over any remaining sauce.
- Roast for approximately 1 hour, turning occasionally.
- When browned and sticky, remove from the oven and allow to rest for 10 minutes.
- Serve warm.
WICKLEWOOD'S PICKLING SPICE MIX
Use as required by adding required amount to a recipe or you can make these into little spice bundles by placing 1 Tablespoon of mix onto a 2"square piece of muslin, pull up all edges and tie with a piece of string. p.s The system is in a really bad mood today and won't let me write "2 teaspoons of small dried red chilli" but that is what I mean, not chilli powder,,all ingredients are whole or crushed, not ground.
Provided by WicklewoodWench
Categories < 15 Mins
Time 5m
Yield 3 oz
Number Of Ingredients 11
Steps:
- Mix together all the ingredients.
- Store in a small, airtight jar up to 2 months.
Nutrition Facts : Calories 445.3, Fat 12.5, SaturatedFat 3.2, Sodium 34.7, Carbohydrate 104.1, Fiber 36.7, Sugar 0.4, Protein 11.2
WICKLEWOOD'S SPICY GLUTEN FREE WALNUT AND DATE CAKE
Make and share this Wicklewood's Spicy Gluten Free Walnut and Date Cake recipe from Food.com.
Provided by WicklewoodWench
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 180.
- Grease and lightly flour a 1lb loaf tin.
- Cut a length of greaseproof paper half the width of the loaf tin and twice the length, line the tin lengthways ensuring it overlaps at the ends.
- In a large bowl, cream together the butter and sugar until smooth, slowly add the beaten egg.
- Heat the milk in a saucepan, add the oil, syrup and treacle until melted, and then beat into the butter mixture, along with the 1 ½ oz chopped walnuts.
- Sift in the flour, baking powder and spices and mix well.
- In a pan, heat the dates, water, lemon zest and juice until boiling, reduce heat and simmer until soft.
- Remove from heat and puree with a blender until smooth.
- Place half of the cake mix in the bottom of the loaf tin, ensuring not to remove the lining paper, level with a palette knife.
- Spread the date puree over the cake mix, almost to the edges of the tin.
- Cover with the remaining cake mix.
- Bake for 25 mins, don't remove from tin.
- Mix all the topping ingredients together and sprinkle over the cooked cake, return to the oven and bake for a further 15-20 minutes.
- Leave to cool for 10 mins before using the overlapping greaseproof paper to remove the cake from tin and transferring to a cooling rack.
Nutrition Facts : Calories 452.2, Fat 23, SaturatedFat 8.8, Cholesterol 66.6, Sodium 377.4, Carbohydrate 60, Fiber 3.3, Sugar 34.9, Protein 5.7
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