I’ve been loving dishes with rice ever since I remember my childhood. My mom loved making veggies with rice. She used to add pieces of chicken in the casserole and pop everything in the oven for half an hour. The richness of all hearty dishes made with rice is unbeatable. I am definitely a gourmand and I have been eating in restaurants my entire adult life, to emphasise the importance of a home cooked meal. Adding a splash of rice can change a dull dish into a complete all rounder plate in no time. Cooking with rice is so easy, but most people are afraid of changing their go-to recipes from time to time.
Ever since I’ve discovered the Tilda universe, my game in the kitchen went all way up. For those who only want genuine goodness at the heart of every home and the centre of every table, Tilda basmati rice has a lot of resources for mostly any dish you want to try. Tilda Basmati’s full flavour and magical aroma makes it the most delicious and versatile rice grain on the planet. By DNA fingerprint testing all the rice and removing broken grains, you can be sure that every pack of Tilda is as close to perfect as possible. All the products are made with carefully sourced, natural ingredients, so they’re nutritionally balanced and packed with natural goodness. The purity of the basmati means that, as long as you follow a few simple steps, Tilda Rice always comes out fluffy, fragrant and light.
Did you know that nearly half the world’s 6.6 billion population eat rice as part of their staple diet? The Tilda signature Basmati is aromatic, deliciously fluffy and combines beautifully with a multitude of dishes – hot, cold, sweet, spiced and savoury. It is definitely the most sociable rice, since the range has a multitude of products to keep you busy in the kitchen. That distinct aroma is enhanced by the fact that the Basmati rice is aged for months before milling. This gives it a deeper, richer and nuttier taste. It also means that when the rice is cooked small pores are opened in the surface of the grain that allow it to absorb the flavours of your meal. Basmati is known as a super grain. It is gluten-free, low in fat, contains your essential amino acids, folic acid, very low in sodium, and no cholesterol. Basmati is also a low to medium GI food, which means energy is released at a slower, steadier rate and gives a more balanced level of energy, keeping you fuller for longer.
There are so many different varieties of rice to choose from at Tilda, so for this recipe I chose brown basmati & wild rice. I picked up the steamed version because I was in a hurry, but you can definitely use dry rice too, it just needs cooked longer, as per the instructions found on the package.
- Yield: 4 portions
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Portuguese seafood stew with rice
I've chosen this recipe because you can actually taste the sea, which compliments the rice to perfection. It is a dish that immediately became my family's favourite. Even little Emma munched on with satisfaction, as rice is her life! The stew is really easy to make if you follow my instructions. Just make sure to have fresh seafood, although frozen substitutions work too, but it won't have the same flavour. The Portuguese cuisine is simple but bold in terms of flavour. You can spend little time in the kitchen focusing on your family, but still getting praise for a delicious meal.
- Fresh mussles in shells - 500g
- Raw prawns peeled - 400g
- Fresh squid - 300g
- Small shallots chopped - 6
- Red and green peppers chopped - 2
- Garlic cloves chopped - 8
- Parsley chopped - 1 bunch
- Red and green chilli - 2
- Tilda brown basmati & wild rice - 400g
- Tomato passata - 300ml
- White wine - 100ml
- Hot vegetable stock - 500ml
- Piri Piri - 1/2 tsp
- Bay leaf - 1
- Oregano, thyme, basil - 2 tbsp
- Lemon juice - 1
- Olive oil - 4 tbsp
- Butter - 1 tbsp
- First clean the squid and slice it into 1 cm rounds, and add it in a bowl with lemon juice. This will prevent the squid to become rubbery when cooked.
- Sort through mussels, tapping any that are open lightly on a surface to see if they close shut. Discard the ones that remain open, or any that are damaged (they have perished and are not safe to eat). Pull off the beard, and scrape any barnacles off using the back of a knife then rinse.
- Heat 4 tablespoons of olive oil in a large pot and saute the onion and the peppers. When you see the onion becomes translucent, add the garlic and half the parsley.
- As soon as you start smelling the garlic, add the tomato passata, the piri piri and the chillies.
- Simmer for 5 minutes then add the rice. Stir for a minute then add 100ml of wine and let it fizzle and evaporate.
- Add the bay leaf, the dry herbs and the vegetable stock into the pot and let it simmer for 20 minutes, or until the rice is almost cooked. Don't stir too much or you will release the starch on the rice.
- Add the mussels and the prawns in the pot, and after 3 minutes add the squid.
- After 2 more minutes, remove from the heat and add the butter and the remaining chopped parsley. Serve hot.