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Want to make feeding your family easier? VeeTee rice can save you time and effort. It’s surprising what your microwave can manage! Here are five family friendly dinners for each day of the week. Dig in!

 

MondayRice with bacon and roast pork
It’s Monday. The last thing you want to do is to cook – especially after preparing yesterday’s roast dinner. The solution? Serving up your roast meat leftovers with rice! Speedy and tasty – perfect.

Ingredients
1 tray VeeTee Peri Peri Rice
2 tbsp olive oil
2 shallots, finely sliced
½ green pepper, diced
1 clove of garlic, crushed
150g roast pork, chopped
5 rashers of bacon, cooked and sliced
1 roast potato, cubed
¼ bunch of fresh parsley, chopped
a pinch of red chilli flakes
salt and black pepper

Method
Heat oil in a pan and stir fry the shallots, green pepper and garlic for 1 minute.
Add the pork, bacon and potato and cook for another minute until hot. Stir in parsley and chilli flakes then season with salt and pepper to taste.
Add VeeTee Peri Peri Rice and fry for 2 minutes until heated through. Serve immediately.

 

TuesdayRice & quinoa veggie burgers
If you’re looking for a veggie option or just an opportunity to sneak more greens on their plate, these burgers are an excellent idea. Plus they’re ready in just 25 minutes! Fuss free Tuesdays for the win.

Ingredients
1 tray VeeTee Wholegrain Brown & Quinoa Rice
1 small onion, finely chopped
1 tsp ground cumin
25g fresh mixed herbs, finely chopped (we use basil, parsley, and coriander)
1 carrot, grated
1 egg white
2 tbsp olive oil
Seasoning, to taste

Method
Heat the tray of VeeTee Wholegrain Brown Rice & Quinoa according to pack instructions then empty into a food mixer and whizz up along with the onion, cumin, herbs, carrot and egg white. Season well and mix again.
Remove the mixture, and, using clean hands, shape the mixture into 6 burger patty shapes.
Add the oil to a large frying pan and warm over a medium heat.
Place the burgers in the pan and fry for 4 minutes on each side, taking care when turning the burgers over so they don’t break up.
Serve when golden, with salad and burger buns, if using.

 

WednesdayMinced beef tacos
These marvellous Mexican tacos are ready in just 20 minutes. Ideal for a fast family feast to get over hump day!

Ingredients
1 tray VeeTee Peri Peri Rice
250g lean beef mince
1 red onion finely diced
1 red chilli, deseeded and finely chopped
1 small red pepper, finely diced
1 small green pepper, finely diced
25g sachet of taco seasoning
8 corn taco shells

Method
In a large saucepan, fry the beef mince until browned, then add the onion and chilli until softened. Add the peppers and fry for 4-5 minutes until softened.
Add the taco seasoning and stir well. Fry for 10 minutes on a medium heat.
Add the VeeTee Peri Peri Rice and 50 ml of water to the pan, then fry for a further 2 minutes until the rice is cooked through.
Microwave the taco shells for 1 minute and then stuff with the rice and beef mixture.
Serve with soured cream, grated cheese, salad and salsa (optional)

 

ThursdayCreamy chicken korma
The weekend is in sight! Start the celebrations early with this creamy korma. It’s packed with flavour but it won’t overload the kids spice senses.

Ingredients
1 tray VeeTee Pilau Rice
4 skinless chicken breasts, diced
salt & pepper
325g low fat natural yoghurt
1 tbsp sunflower oil
2 onions, chopped
4 garlic cloves, crushed
2 tsp ginger purée
1 green chilli, deseeded and finely chopped
1 bay leaf
12 cardamom pod seeds, crushed
1 tbsp ground coriander
1 tsp turmeric
2 tbsp plain flour
150ml water
200ml coconut milk
2 tsp caster sugar
3 tbsp double cream
2 tbsp roughly chopped coriander

Method
Place the chicken into a glass bowl, seasoning to taste with salt and black pepper. Mix in the yoghurt, cover and marinate for a minimum of 30 minutes or up to 6 hours and leave in the fridge.
Heat the oil in a large non-stick pan and add the onions, garlic, ginger and green chilli, if using. Sweat under a lid, stirring occasionally for 5-6 minutes or until the onions are soft and translucent.
Add the bay leaf, cardamom seeds, coriander and turmeric, cook for 2 minutes over a low heat. Stir in the flour and cook for a further 2 minutes.
Slowly add the water, stirring continuously until smooth. Mix in the coconut milk and caster sugar, stirring regularly for 5 minutes, then, remove from the heat, take out the bay leaf and blend until creamy.
Return the sauce to the heat, add the drained chicken pieces and a little more water if the sauce is too thick. Simmer for approx 10 minutes until the chicken is cooked through, stirring regularly to prevent sticking.
Mix the cream and coriander into the korma and adjust the seasoning.
Meanwhile, heat the VeeTee Pilau Rice as per pack instructions and serve topped with the Korma.

 

FridayChicken kebabs
It’s Friday – time to have some fun! Get your kids involved with cooking by grabbing all their favourite veggies and teaching them about chopping safely!

Ingredients
2 trays VeeTee Peri Peri Rice
2 tbsp light soy sauce
1 tbsp white wine vinegar
1 tbsp oyster sauce
500g chicken breast, cubed
1 small red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
1 onion, cut into wedges
2 tbsp olive oil
1 small red onion, finely chopped
2 tbsp raisins
freshly chopped parsley
lemon juice to taste

Method
Mix together the soy sauce, vinegar and oyster sauce in a bowl. Add the chicken, cover and marinade for at least 1 hour, stirring occasionally.
Thread the chicken pieces on to 8 skewers with alternate pieces of red and green peppers and onion.
Brush the kebabs with oil, place under the grill or on a BBQ, turning frequently for 12-15 minutes, until cooked through.
Meanwhile heat the remaining oil in a saucepan, add the red onion and cook for 3-5 minutes until soft. Add the rice together with the raisins and cook for 2 minutes or until heated through.
Mix in the chopped parsley into the rice mixture and add a little lemon juice to taste.
Serve the rice with the kebabs.

Ready to get your week organised with culinary delights for all the family? Buy your VeeTee rice today.


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