Rice: You can fry it, you can boil it, you can steam it, serve it as the main dish or serve it as a side dish. Rice is a firm staple in Australian diets and SunRice has just launched a new, fresh and locally sourced Rain Fed Rice from Tropical North Queensland.
The new SunRice Jasmine Fragrant Rain Fed Rice and Brown Wholegrain Rain Fed Rice are the result of a collaboration with several farming families outside of Tully, in Tropical North Queensland. Nestled in evergreen rainforests, the farmers utilise the region’s rich, nutritious soil and fresh natural rainwater, resulting in a rice that’s highly fragrant, super soft and delicious.
Aussie foodies Guy Turland and Mark Alston of Bondi Harvest have joined forces with SunRice to discover more about rain fed rice and create some delicious dishes using Rain Fed rice too. As the chef in the duo, Turland, says:
“Tropical North Queensland is one of the most naturally vibrant regions of Australia – and one of the wettest! You’ve got beautiful clean air, lush soil that’s primed for farming and rice crops sprinkled with fresh rain fall. We travelled up North to meet several of the farmers behind these Rain Fed Rice crops. We’ve been cooking and creating with the rice and all the rich flavours of Tropical North Queensland, tasting everything from rice tabouli to barbequed baby barramundi with rice, and the fragrance of the rice is just beautiful, working so well with these abundant flavours. We think it’s something Aussies will love to cook with and we can’t wait to see what they create!”
So grab a packet of SunRice’s Rain Fed Rice from Woolworths or IGA stores nationally and have a go at making this mouth watering SunRice Fragrant Jasmine Rain Fed Rice pilaf with flaked whole BBQ’d Barramundi created by Guy Turland from Bondi Harvest. Trust me, I have tried it and it is beyond delicious!
Recipe: SunRice Fragrant Jasmine Rain Fed Rice pilaf with flaked whole BBQ’d Barramundi By: Guy Turland, Bondi Harvest
Serves: 2-4 People
Cooking Time: 45-50 minutes
Ingredients
- 1 cup SunRice Fragrant Jasmine Rain Fed Rice • 3 Tbs olive oil • 1/3 Fennel, diced • 3 Garlic cloves, minced • 1/3 Onion, diced • 1/2 Tsp turmeric powder • Rind of 1 Lemon • Rind of 1 Orange • 2 cups Chicken stock • 1 baby Barramundi, cleaned • 1/2 cup Mint, chopped • 1/2 cup Parsley, chopped • 1/3 cup Oregano, chopped • 1 Tsp Capers, drained • 1 Tsp Anchovies, minced • Rind and juice of 1 lemon Method 1. Heat olive oil in a pot on medium heat then add onion, fennel, garlic, chilli and cook to tender (6-7 minutes), then add turmeric and cook till fragrant (20 sec).
- Add rice, stirring constantly until grains are coated and translucent.
- Add stock, bring to the boil then reduce the heat until rice is tender and all liquid is absorbed, (15-20 minutes).
- Take the pot off the heat. Add lemon and orange rind, then cover with a lid and with a towel. Let sit for about 12 minutes.
- Rub the Barramundi fillet with olive oil, salt and pepper and place on a hot BBQ, cook on each side for about six minutes till flaky but not dry.
- Take Barramundi off the BBQ and lest rest on a serving dish.
- Make salsa verde by mixing olive oil, mint, parsley, oregano, capers, anchovies, lemon rind and salt and pepper in a bowl.
- Dress Barramundi with salsa verde and let rest. Flake fish over rice to serve with fresh herbs.
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