Recipetin Eats Dinner is the first cookbook from popular Australian food blogger, Nagi Maehashi. It is one of the most user friendly and detailed cookbooks I have seen, containing over 150 recipes.

It’s a well-rounded cookbook with recipe chapters including effortless dinner meals, stir-fries and noodles, comfort food, salads, Mexican dishes, Asian bites and soups and an entire chapter dedicated to how to cook proteins like chicken, meat and fish.

There is much to love about this cookbook – the sheer number of recipes I’ve tagged to make are testament to that. It’s a recipe book I know will become one of my most used.

One of my favorite things she’s included is notes in each recipe with substitutions and tips and a QR code to watch a video of the recipe. It’s small touches like this that make it incredibly user friendly and approachable.

While plant-based recipes do feature, most recipes do have either meat, poultry, seafood, or dairy, making it most suited to a flexible diet. It’s a reflection of her blog so you can expect a similar variety of recipes.

I’m sharing the recipe she calls her bonus recipe. It’s crispy parmesan tomato rice and a genius, not to mention delicious way to use up leftover rice.

Recipetin Eats Dinner by Nagi Maehashi is published by Pan MacMillan and is available here

Recipetin Eats Dinner by Nagi Maehashi

Crispy Parmesan Tomato Rice

This recipe from Recipetin Eats is uses up leftovers. Rice is mixed with sautéed vegetables, tomato paste, parmesan and eggs before being fried into crispy "pancakes".
Prep Time5 minutes
Cook Time15 minutes
Course: Mains
Dietary: Gluten Free, No Added Sugar, Nut Free, Refined Sugar Free, Vegetarian, Wheat Free
Servings: 2 servings

Ingredients

  • 4 tablespoon extra-virgin olive oil
  • 1 garlic clove minced
  • 1 small carrot finely diced
  • 1 small celery stalk finely diced
  • 2 tablespoon tomato paste
  • packed cups rice cold
  • 1 egg
  • 1/3 cup finely shredded parmesan
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoon chives/spring onion finely chopped

Instructions

  • Heat 1 tablespoon of oil in a large non-stick frying pan over high heat. Add garlic, onion, carrot and celery and cook for 4 minutes or until the carrot is softened. Add tomato paste and stir for 20 seconds, then transfer to a large bowl.
  • Add the rice, egg, parmesan, salt and pepper and stir until combined. Roughly clean the pan with a clean paper towel, then return to the stove. Add the remaining oil and heat over a medium-high.
  • Add the rice, spreading it out more evenly. Cook for 4 minutes, pressing down lightly with a spatula every now and then, until very deep golden and crispy underneath. Flip in sections – it will break up into six or so big pieces – then cook the other side for about 2 minutes until golden and crispy.
  • Transfer to a plate, sprinkle with chives/spring onion and serve immediately.

Recipe is reprinted with permission from the publisher. Images are by Nutreats Food Photography Studio

Recipetin Eats Dinner Crispy Parmesan Rice

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