Not only does the word "jambalaya" sound like a party, but this dish tastes like one, too. This Louisiana classic is filled with chicken, sausage, seafood, vegetables, and lots of seasonings, but ...

To complete the jambalaya from there, you'll just need chicken stock, smoked paprika, cayenne, and wild rice. Wild rice is ...

Add the tomatoes and shrimp paste. Cook for another 2-3 minutes, then fold in the rice. Mix carefully, mixing the rice just enough to heat through without breaking. Finish with the remaining ghee ...

Add bell peppers, zucchini, and watercress, season and wok stir until softened, about 2 minutes. Add tamari and the hot rice, mix well. Lastly, add back the scrambled eggs and taste for seasoning.

Cook for about 30 seconds. Add the mushroom julienne and the rice. Mix well and stir in the salt and 1 1/4 cups of the stock. Bring to a boil, stir well, cover, reduce the heat to low, and cook for ...

Place the rice in a bowl. Add the spring onions, dill and parsley. Season well with salt and pepper. Stir to combine. Measure all the dressing ingredients into a jug and mix together. Reserve 2 ...

4 Add the spring onions and coriander, if using, then mix together well for a minute and serve immediately. Fresh Vietnamese rice-paper rolls are pretty much like sandwiches – you can put ...

6 If your canned tuna is in oil simply add it to the brown rice and mix through. If it's in water, drain off the water before mixing through the rice. 7 Add the onion and parsley to this tuna/rice ...

3. Add ginger garlic paste, saute for a few seconds. 4. Then add chana sprouts, beans sprout and spinach, mix it well and add coriander and mint leaves. 5. Now add brown rice, mix rice gently for 3 ...

Pour in the wine, let it bubble up, and stir until it has all been absorbed by the rice mix. Add a ladle of stock and beat the rice with a wooden spoon, rather as if you were trying to cream ...