1 pound lean ground beef
2 medium onions, chopped
1 small head cabbage, cored and chopped
5-1/2 ounces tomato paste
6 cups beef broth
1/2 cup long grain rice
1/2 teaspoon cinnamon
1 teaspoon brown sugar
salt and pepper

1. Heat a large skillet over medium-high heat. Add the ground beef and fry until no longer pink, then add the onions and cabbage and a pinch of salt.
2. Reduce heat to medium and cook until cabbage is softened, about 10 minutes.
3. Transfer contents to a soup pot and add tomato paste and beef broth. Bring to a boil and add the rice, cinnamon and brown sugar. Cook until rice is tender, then season to taste with salt and pepper.

Makes 8 servings

1 tablespoon olive oil
2 cloves garlic, sliced
1 cup diced tomatoes
1 cup hot water
1 cup rice
1 teaspoon dried basil
salt and pepper

1. Heat oil in a large saucepan over medium heat and add the garlic, frying until fragrant. Stir in the tomatoes and cook until hot.
2. Add the water, rice and basil and bring to a boil. Reduce heat to a simmer and cook covered until rice is tender. Fluff and season to taste with salt and pepper.

Makes 4 servings

1 cup jasmine rice
2 cups water
1/2 cup coconut milk
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon cayenne
1/4 teaspoon red chili flakes
salt

1. Bring rice and water to a boil in a saucepan over medium-high heat. Reduce heat to a simmer, stir in coconut milk, tomato paste, paprika, cayenne, red chili flakes and salt and cover, cooking until rice is done.
2. Fluff rice gently with a fork before serving.

Makes 4 servings

2 cups water
1 cup white rice
1/2 cup fresh dill, chopped
1/2 cup fresh mint, chopped
1 clove garlic, crushed
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
3 tablespoons raisins
1/2 pound grape leaves

1. Bring water to a boil in a saucepan over medium-high heat and add the rice. Reduce the heat to a simmer, cover and cook until tender.
2. Remove the rice from the heat and allow to cool slightly. Fluff with a fork and blend with dill, mint, garlic, lemon juice, olive oil and raisins.
3. Spoon a small amount of the rice mixture into the center of a grape leaf. Fold the bottom edge over the filling, fold the sides in and roll to seal. Repeat with remaining leaves and filling.
4. Serve hot or cold with Tzatziki.

Makes 6 servings

1 tablespoon olive oil
1 small onion, chopped
2 tablespoons egg noodles, chopped
1 cup Arborio rice
2 cups water

1. Heat oil in a skillet over medium-high heat. Add onion and fry until a deep brown.
2. Add egg noodles to the skillet and fry until golden brown, being careful not to burn.
3. Stir in the rice and water and bring to a boil. Reduce heat to a simmer and cook until tender.

Makes 4 servings

1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 stalk celery, chopped
1 cup long grain rice
2 cups chicken broth
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon dried thyme
salt and pepper

1. Heat a large pot over medium heat with the olive oil, onion and celery. Sweat the onions and celery until tender, then add the garlic.
2. Add the rice, broth, paprika, cumin, oregano and thyme and bring to a boil. Cover and reduce heat to a simmer, cooking until rice is tender and the liquid has been absorbed.
3. Fluff rice with a fork and season to taste with salt and pepper.

Makes 4 servings

2 teaspoons olive oil
6 threads saffron
1/4 teaspoon turmeric
1 red chili, chopped
3 cloves garlic, minced
1 tablespoon ginger puree
1 boneless, skinless chicken breast, sliced
1/4 cup chicken broth
1/2 cup coconut milk
1/4 cup jasmine rice
1 tablespoon fresh cilantro, chopped

1. Heat a large skillet over medium heat and add the olive oil, saffron, turmeric, chili, garlic and ginger. Fry for about a minute, then add the chicken.
2. Cook the chicken until it is no longer pink, then add the chicken broth, coconut milk and rice. Cook uncovered until the rice is tender and most of the liquid has been absorbed. Garnish with cilantro to serve.

Makes 2 servings

1 teaspoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
10 threads saffron
1 cup white rice
2 cups chicken stock

1. Heat a large skillet over medium heat and add the olive oil, onion, garlic and saffron, sautéing until tender.
2. Stir in the white rice, then pour in the chicken stock.
3. Bring to a boil, then reduce heat to a simmer and cover, cooking until the liquid has been absorbed and the rice is tender. Fluff rice with a fork and serve.

Makes 4 servings

1 tablespoon olive oil
1 bay leaf
3 cloves garlic, minced
1/2 small onion, chopped
1/2 small red pepper, chopped
1 cup peas
1 pound shrimp, peeled and deveined
1/4 teaspoon red pepper flakes
1/4 teaspoon ground allspice
1 cup cooked white rice
salt and pepper

1. Heat a large skillet over medium heat and add the olive oil and bay leaf. Sauté the garlic, onions and red pepper until tender.
2. Stir in the peas, shrimp, red pepper flakes and allspice and cook until shrimp turns pink.
3. Combine with rice and heat rice through. Season with salt and pepper and serve.

Makes 4 servings

1 tablespoon ghee
1 cup brown basmati rice
2 cups boiling water or stock
1/2 small onion, chopped
1 teaspoon sugar
3 scallions, chopped
1 cinnamon stick
4 cloves
4 black peppercorns
2 black cardamom pods
1 teaspoon cumin seed
1 bay leaf
salt and pepper

1. Heat ghee in a large skillet over medium-high heat and add the onions, frying until lightly browned.
2. Add the sugar and allow it to caramelize, then stir in the scallions, cinnamon stick, cloves, pepper, cardamom, cumin seed and bay leaf.
3. Stir the rice into the skillet, then pour boiling water overtop. Reduce heat to a simmer and cover, cooking until rice is tender, about 45 minutes to an hour.

Makes 4 servings