There is one staple ingredient in our house that makes repeat appearances on our menus. Rice. Rice. Baby. My husband, the bad Irishman that he is, loves rice and shuns the potato. The horror. He has converted me – don’t get me wrong, I love the potato – but rice has inched its way into my heart and I find myself making it a great deal more than any other starch or grain. We like rice plain, fried, studded with fruit and nuts, rolled into a ball and deep fried – you name it, we like it.
Thank goodness for Posh Rice by Emily Kydd that delivers 70 recipes utilizing the humble grain in all manners from sides to soups and even dessert! This is a fun little book that packs a punch with flavor, variety and lovely photographs of each recipe. The author starts with a breakdown of the types of rice available for cooking then outlines the chapters as follows: Salads & Bowls, Soups & Snacks, Supper Dishes, Side Dishes and the grand finale – Desserts & Treats.
From the very first recipe, Avocado, Salmon & Sesame Rice Bowl – shown with a perfectly displayed avocado rose – I was impressed. I will make this bowl with chicken or beef because the Irishman doesn’t care for fish. Apparently, it stems from a whole fish staring at him from his mother’s freezer in his youth.
Back to this wonderful cookbook, the recipes have international twists such as a Halloumi & Harissa Tabbouleh, Coconut Rice & Thai Beef, and a Congee & Crispy Five-Spice Tofu as a few examples. All these recipes are perfect for quick weeknight meals and special enough for Sunday supper. The desserts are tempting as well – Brûlée-topped Blueberry Rice Puddings, Torta Di Riso (which is on my list to make soon) and Sweet Risotto Fritters – all will make a perfect ending to any meal.
I had a hard time pin-pointing a recipe for this assignment because they all were calling to me. I finally settled on the Avgolemono Soup, a classic Greek soup that is served typically at Christmas time and thickened with egg. The day prior to making the soup, I made my stock. I have used boxed stock for gravies or dressings when I’m making a great deal of other dishes in the kitchen but for soup, I always make homemade stock – it makes such a difference.
The soup was quick to come together and I whisked the eggs in perfectly with no scrambled eggs occurring – I was quite proud of myself. This soup was velvety with fresh sharp notes from the dill and lemon. Rich and filling and I even forgot to put that knob of butter in at the end (it isn’t necessary in my opinion.) This soup was a family-pleaser. I am excited to experiment with many of the recipes in this versatile cookbook.
Special thanks to Quadrille Publishing for sharing this recipe with our readers – Make it. You won’t be disappointed.
- 1.5 litres/3 pints fresh chicken stock
- 3 chicken breasts
- 125g/scant ¾ cup long-grain rice
- 6 eggs
- juice 2 lemons and zest 1 lemon
- large knob butter
- handful dill, finely chopped
- salt and freshly ground black pepper
- Bring the stock to the boil in a large saucepan. Turn the heat down to a gentle simmer, add the chicken and poach for 10–15 minutes, or until cooked through – cut through the thickest part of the largest breast to check. Remove using a slotted spoon and set aside to cool. Bring the stock back to the boil, add the rice and simmer for 12 minutes, then turn off the heat.
- Whisk the eggs in a bowl for 2 minutes until light and frothy. Add the lemon juice, 1 tsp lemon zest and some seasoning, then whisk in 200ml/7fl oz of the hot stock from the rice pan. Slowly pour the egg mixture into the pan of rice and stock, stirring all the time. Gently simmer for about 10 minutes, continuing to stir, until the soup has amalgamated and thickened a little. Be careful it doesn’t boil as the eggs will scramble. Shred the chicken and stir it into the soup with the butter. Taste and season.
- Ladle into bowls, scatter over the dill, remaining lemon zest and grind over some black pepper.
ON-SALE DATE: March 7, 2017
Food photography credit: Alex Luck
Recipes excerpted with permission from Posh Rice, published by Quadrille Publishing March 2017, RRP $19.99.
Editor’s note: This recipe is printed courtesy of the publisher. The author of this review received a copy of the cookbook, Posh Rice. No other compensation was received from the publisher. Links to the cookbook are affiliate links.
Many thanks to the publisher Quadrille Publishing who is sponsoring one copy of this wonderful cookbook for a giveaway, open to US residents only. Please check out the book on Amazon and leave a comment on the post – What recipe from Posh Rice: Over 70 Recipes for All Things Rice would you try first? – to enter. The rafflecopter has several options for earning more chances to win! The more you do, the better your chances. No purchase necessary. The winner will be notified by email. If the winner does not respond in 48 hours, we will select an alternate winner.
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