4 Delicious Recipes from Canada
We know the drill. You’re running late to your kid’s hockey practice, you just got home from a long weekend at the cottage or perhaps it’s just one of those nights where cooking is the last thing you want to do. At times like these, prepackaged rice is a great base to create effortless meals without skimping on the flavour. We’ve rounded up 4 recipes from some of Canada’s top food trucks- perfect for any quick and simple meal.
Let Tuk Tuk’s Green Curry Chicken
Prep Time: 15 minutes
Cook Time: 10 minutes Makes 4-6 Servings
- 2 heads broccoli
- 10 Thai basil leaves
- 600g chicken breast slices
- 1 cup /person Uncle Ben’s Rice & Grains 5 Grain Blend
- 1.2 L green curry sauce *
- 2 red peppers
Green Curry Sauce (For 2 L of sauce)
Reduction time: 10 min
- 1.6 L coco milk
- 200 mL canola oil
- 200g palm sugar
- 115g green curry paste
- 100 mL fish sauce
- 1 tsp salt
- Cut the vegetables.
- Blanch red peppers, broccoli and chicken slices.
- Warm up some oil in a wok.
- Pour the sauce and add the red peppers, broccoli and chicken slices.
- Add the Thai basil, remove from wok and mix.
- Add the sauté on top of the rice.
Landry Et Fille’s Rice Pudding & Berries
Prep Time: 15 minutes Cook Time: 35 minutes Makes 8-10 servings
Reduce heat to medium and cook for another 30 minutes. Make sure to check on it a couple of times, to avoid sticking. In another pan, put raspberries, boysenberries, one teaspoon of water and sugar. Once it boils, pour over the rice pudding, serve and enjoy.
- 1 package (170g) of Uncle Ben’s® Brown Rice & Quinoa Roasted Red Pepper – half of the flavour package
- 4 1⁄2 cups 3.25% milk
- 1 3⁄4 cups water
- 130g sugar
For the Berry compote:
- 200g raspberries
- 200g boysenberries
- 10g sugar
- In a pot, put of milk, water, sugar, roasted red pepper flavour and Uncle Ben’s rice, bring it to a boil.
- Reduce heat to medium and cook for another 30 minutes. Make sure to check on it a couple of times, to avoid sticking.
- Let it cool down – allow an hour for it to cool down.
- Add 250 mL of milk if you want a juicier texture. Pour into 10 little bowls.
- In another pan, put raspberries, boysenberries, one teaspoon of water and sugar. Once it boils, pour over the rice pudding, serve and enjoy.
Meet2Eat’s Basmati Medley with Vegetables and Shrimps
Prep time: 10 mins Cook time: 15 mins Makes 3 servings
- 1 package Uncle Ben’s Basmati Medley
- 4 tbsp ow sodium teriyaki sauce
- 1 cup mixed vegetables (ex. cauliflower, bell peppers, zucchini)
- 12 oz cooked shrimp, tails removed, plus 1 tbsp (15 mL) of oil for cooking
1. Prepare Uncle Ben’s rice according to package instruction.
2. Steam mixed vegetables – pick a pot or pan that’s big enough to hold all your vegetables, preferably in a single layer. Then add half an inch of water at the bottom. Once the water is boiling, add the vegetables. Keep an eye on the water level – if it gets too low, you’ll need to add a bit more so that it keeps generating steam. Steam until vegetables are soft.
3. Heat oil in large skillet over medium-high heat. Add in shrimp, and toss to coat with teriyaki sauce. Cook and stir until sauce is bubbly then stir in steamed vegetables and mix until well coated. Add salt and pepper to taste.
4. Serve over Uncle Ben’s Basmati Medley and enjoy.
Landry et Filles’ Wholegrain and Wild Rice with Garlic Herb Avocado Shrimp and Baby Clams
Prep Time: 6 minutes Cook Time: 10 minute Makes 6 Servings
- 1 package (240g) Uncle Ben’s Whole Grain & Wild Garden Herb
- 1 cup thinly sliced red onions and carrots, plus 2 tbsp (30 mL) oil for cooking
- 12 baby shrimp (uncooked)
- 6 oz canned baby clams
- 1 ripe avocado, diced
- 1 1⁄2 tsp sea salt and black pepper
- Heat up large pan and add in canola oil, onions and carrots. Stir for one minute
- Add in shrimp and sear for two minutes on each side
- Add in baby clams and one package of Uncle Ben’s whole grain and wild garden herb along w/ 2 tsp of water
- Heat for two mins, stirring ocassionally
- Reduce heat to low and stir in avocado
- Season w/ salt and pepper and serve hot