The story behind this is that I needed to use what was left behind in the cupboard, and it had to be something that went with the broccoli-feta thing. And I wanted rice, and you can’t really do Asian style rice with broccoli-feta. And I wanted something that would taste pretty nice, because I thought I was going to hate the broccoli-feta.
This isn’t really a fair way to describe a happy accident. I don’t want you to think that I’d only made this because I wanted something that went with broccoli-feta. Actually, I made this because I needed something that would taste way more awesome than broccoli-feta to compensate for what I thought was going to be a veritable vegetable disaster.
That’s a pretty large set of shoes to fill, especially since this is a recipe which was entirely made up based on what was left in the cupboard. I’m happy to report that it did deliver.
It’ll also be a pretty good one-pot meal if you add the vege directly into the rice. Don’t use broccoli though. Please? I suggest perhaps little cubes of eggplant. Soaked in salty water and dried. Then added into the rice.
Baked Rice with Caramelised Onions and Spicy Seafood
Inspired by The Little Teochew. The method is mostly taken from there, but the ingredients used are pretty unrelated. You can pretty much put anything in here, depending on what you have in the cupboard. Not broccoli though.
1 cup rice – uncooked / raw. Equivalent to 2 cups cooked.
100g mixed seafood
1 red onion
A handful of raisins
A handful of cashewnuts – roasted, preferably unsalted. I used some from a snack packet.
1/2 a lime’s worth of juice – for the seafood marinade
1 tablesp of chilli flakes or less – for the seafood marinade
2-3 tablesp balsamic vinegar
1/2 – 1 teasp sugar – to caramelise the onions
1/4 cup water – optional, I didn’t add it because I like my rice less clumpy
Enough hard cheese to cover a baking dish – any cheese is alright really, I used cheddar but you can probably us mozeralla or something else
Oven temperature: approx 220 degrees C. Or you can use the grill setting.
- Cook your rice according to the instructions. Or better, use old rice.
- Sort out your seafood:
- Marinate the seafood in the lime juice and chilli. Add a pinch of salt. A Tabasco sauce marinade would probably work too (= soak it in some Tabasco sauce).
- Fry the seafood until partially cooked. You just want to make sure it’s fully cooked by the time you eat it later, basically. If you want you can skip this step but you’ll need to leave it in the oven longer. That would probably work.
- Sort out your balsamic sauce:
- Chop the onions, and brown over low heat with a tablespoon of olive oil.
- Add the balsamic vinegar and sugar. Stir occasionally, leaving it to caramelise. It’s done when the edges of the onion are a bit blackened, and it tastes good. Sweet yet tart.
- Mix the raisins, and cashewnuts into the rice.
- Put the rice into the pan with the balsamic sauce, and fry it for a bit. Then put it in the ovenproof dish. Add the water at this point and mix in. The water isn’t really necessary (I didn’t add it), but if you want it to clump together more then you should.
- Smooth out the rice and poke the seafood bits into it at various intervals.
- Cover the top with hard cheese. We used cheddar, and added a bit of grated parmasan and almond dukkah for good measure. Only because we had a little leftover. You don’t need to do that.
- Bake / grill until the cheese melts. Keep it in a little longer for a more crusty finish. If you haven’t cooked the seafood, you should probably leave it in the oven for a good 20 minutes.