SHOPPING LIST: Cooking Skills: Rice 2, Chapter 8 (Stuffed, Wrapped and Shaped Rice)

Leftover risotto and cooked rice come from earlier chapters: cool them quickly and use within 24 hours. Savoy cabbage or jarred vine leaves are at larger supermarkets.

Stuffed peppers (2 portions)
[ ] 2 large peppers (any colour), halved lengthways and deseeded
[ ] 120 g cooked rice, cooled and from the fridge (about 45 g dry)
[ ] 1 tsp oil
[ ] ½ onion, finely chopped
[ ] 1 garlic clove, crushed
[ ] 120 g lean beef or lamb mince (or 100 g cooked lentils for a vegetarian version)
[ ] 150 ml tomato passata
[ ] 1 tsp dried oregano or mixed herbs
[ ] 30 g feta or mozzarella, crumbled

Cabbage or vine-leaf rolls (2 portions)
[ ] 8 large savoy cabbage leaves (or 12 jarred vine leaves, rinsed)
[ ] 100 g cooked rice, cooled
[ ] ½ small onion, finely chopped
[ ] 1 tbsp chopped mint and parsley
[ ] 1 tbsp raisins or chopped dried apricots
[ ] 1 tbsp toasted pine nuts or flaked almonds
[ ] 1 lemon, juice only
[ ] 1 tsp olive oil
[ ] 150 ml hot vegetable stock

Baked arancini (2 portions)
[ ] 250 g cold leftover risotto, from the fridge (less than 24 hours old)
[ ] 1 medium egg, beaten (half in the rice, half for coating)
[ ] 20 g parmesan, finely grated
[ ] 30 g mozzarella, cut into 6 small cubes
[ ] 2 tbsp plain flour
[ ] 4 tbsp dried breadcrumbs
[ ] 1 tsp oil, for brushing

Rice patties (2 portions)
[ ] 200 g cold cooked rice, from the fridge (less than 24 hours old)
[ ] 1 medium egg
[ ] 2 spring onions, finely sliced
[ ] 50 g courgette, grated and squeezed dry
[ ] 30 g cheddar or parmesan, grated
[ ] 3 tbsp plain flour or breadcrumbs
[ ] 1 tbsp chopped herbs
[ ] 2 tsp oil, for frying
[ ] 3 tbsp natural yoghurt, to serve

For the experiments
[ ] 2 extra pepper halves and 20 g raw rice
[ ] Oil for shallow or deep frying (only if you choose to fry the arancini)
[ ] Extra rice and flour for the binder test