Spicy Lemon Rice

Ingredients: Method: 3 tablespoons vegetable oil 3 bay leaves 1/2 teaspoon ground turmeric 225g Sunsol Basmati Rice Grated rind of 1 lemon 1/2 teaspoon salt 350ml water 100g cashew nuts, toasted Plain yoghurt to serve   Fry the bay leaves and turmeric for a few minutes in the oil. Add the rice and stir until coated. Add the lemon zest, salt and water. Bring to the boil and stir once. Cover and simmer over a low heat for 15-20 minutes or until all the water has been absorbed. Fluff with a fork and stir in the cashew nuts. Serve with plain yoghurt. Serves 4

Cantonese Pork

Ingredients: Method: 3 tablespoons dry sherry 2 tablespoons light soy sauce 1 tablespoon dark soy sauce 1kg pork fillet, thinly sliced 350g Sunsol Jasmin Rice 3 tablespoons honey   Mix together the sherry and soy sauces. Add the pork strips and leave to marinade for about 45 minutes. Drain the pork and arrange the strips on a rack. Roast in a pre heated oven at 200oc for 30 minutes. Boil the rice in salted water until tender. Drain and keep warm. Remove the pork from the oven and allow to cool for 3 minutes. Brush with the honey and then roast for a further 2 minutes. Serve immediately on a bed of rice. Serves 4

Prawn Fried Rice

Ingredients: Method: 175g of Sunsol Brown Rice 2 spring onions, finely chopped 3 eggs salt and pepper 4 tablespoons vegetable oil 50g prawns, peeled 50g cooked ham, finely diced 100g frozen peas, thawed 1 1/2 teaspoons soy sauce Boil the rice in salted water until tender. Drain and set aside. Mix half the spring onions with the eggs and beat lightly. Heat one third of the oil in a wok. Add the eggs and stir until scrambled. Transfer to a warm plate and break up with a fork. Heat half the remaining oil. Stir fry the prawns, ham and peas for 1 minute. Season to taste. Remove from the pan. Heat the remaining oil, and add the remaining spring onions and cooked rice. Stir in the soy sauce, then the eggs and the prawns. Reheat gently. Serves 4

Mushroom Risotto

Ingredients: Method: 75g butter 1 onion, sliced 225g Sunsol Brown Long Grain Rice 150ml white wine 600ml boiling vegetable stock 225g mushrooms, sliced 1 tablespoon fresh basil, chopped salt and pepper to taste parmesan cheese   Melt the butter in a saucepan and fry the onion until golden. Stir in the rice and cook for 5 minutes. Add the wine and bring to the boil. Continue to boil until well reduced. Stir in 1/2 cup of stock, the mushrooms and basil. Season to taste. Simmer and gradually add the stock until all the liquid is absorbed. Stir in 3 tablespoons of cheese and serve immediately. Serve into four bowls and sprinkle each with extra parmesan cheese and chopped parsley. Serve with garlic bread and a fresh garden salad. Serves 4

Stir Fried Pork

Ingredients: Method: 2 tablespoons soy sauce 1 tablespoon cornflour 225g pork fillet, thinly sliced 225g Sunsol Bio Dynamic Rice 4 tablespoons sesame oil 225g fresh beans, sliced 1/2 tablespoon dry sherry 2 tablespoons vegetable stock Mix together the soy sauce and cornflour. Add the pork and leave to marinate for 10 minutes. Boil the rice in salted water until tender. Drain and keep warm. Heat half the oil in a wok and stir-fry the pork for about 1 minute until lightly coloured. Remove from the pan. Heat the remaining oil, and stir-fry the beans with the salt for about 1 minute. Stir in the pork, sherry and stock. Stir-fry for another minute until thickened. Serve hot with rice. Serves 4

Creamed Veal with Rice

Ingredients: Method: 25g butter, salt free 2 tablespoons sunflower oil 700g veal fillet, thinly sliced 225g Sunsol Wild Rice 2 onions, finely chopped 225g mushrooms, thinly sliced 150 ml double cream 4 tablespoons parsley, chopped 4 tablespoons mint, chopped Salt and pepper to taste Heat the butter and oil in a frying pan until bubbling. Add the veal and gently sear on both sides. Remove from the pan. Boil the rice in salted water until tender. Drain and keep warm. Add the onions to the buttered frying pan and gently fry for 7 minutes. Add the mushrooms and fry for 3 minutes. Add the veal and season to taste. Gently fry for 2-3 minutes. Stir in the cream and herbs. Gently re-heat and serve on a bed of rice. Serves 4