Recipes
Be it for friends, or family, a small group, or a large party Peacock has the perfect ingredients for a memorable gathering, with this collection of simple and quick recipes.Have a great time trying out these specially concocted recipes today.
Rice Spaghetti in Vongole Sauce
Ingredients:
200g Peacock Rice Spaghetti
12 medium clams
1 tsp thyme
10 to 12 cherry tomatoes
1/2 cup fresh basil
1 onion diced or chopped
Chili flakes and Parmesan cheese to taste
Soften rice spaghetti in water at room temperature for 2 minutes prior to cooking.
1. Stir fry garlic and clams in oil, ensure all clams are evenly coated with oil.
2. Add thyme, basil, onions and red cherry
tomatoes to the pan and cook further.
3. Stir the blanched rice spaghetti into the sauce with salt and pepper to taste.
4. Serve with chili flakes and grated Parmesan
cheese.
Rice Vermicelli in Pesto Sauce
Ingredients:
200g Peacock Rice Vermicelli
1/4 cup pine nuts
Oil for stir frying
10 to 12 cherry tomatoes
1 1/2 lbs medium or large de-veined and peeled shrimp
3/4 cup basil pesto
1/2 cup fresh basil
Soften rice vermicelli in water at room temperature for 2 minutes prior to cooking.
1. Stir fry shrimp with oil, pesto sauce, pine nuts and fresh basil.
2. Add in the vermicelli and stir fry well.
3. Serve warm.
Brown Rice Spaghetti and Meatballs
Ingredients:
200g Peacock Rice Vermicelli
1/2 cup marinara sauce
1 cup snow peas
1/2 cup diced carrots
A few green and black olives, sliced
1/2 lb meatballs (pre-cooked)
A bit of parsley
Soften brown rice spaghetti in water at room temperature for 2 minutes prior to cooking.
1. Prepare a pot of tomato marinara sauce.
2. Add in snow peas, carrots, black olives, and green olives to the sauce.
3. Simmer for 1-2 minutes before adding meatballs and the brown rice spaghetti.
4. Garnish with parsley before serving.
Brown Rice Vermicelli Aglio Olio Style
Ingredients
200g Peacock Brown Rice Vermicelli
3 cloves garlic thinly sliced
1/4 cup olive oil
1/4 cup chopped Italian parsley
1/2 cup finely grated Parmesan cheese
Red chili pepper flakes to taste
Seafood (prawns, calamari, etc)
Soften brown rice vermicelli in water at room temperature for 2 minutes prior to cooking.
1. Heat olive oil and garlic over medium heat in a frying pan.
2. Add in red chili, flat parsley, and assorted seafood together with the vermicelli.
3. Stir fry well ensuring seafood is cooked then remove from heat.
4. Serve with freshly grated cheese.
Spiced India Jewel Rice Spaghetti
Ingredients
200g Peacock Basmati Rice Spaghetti
1 cup chicken stock
35g white onion (diced)
1/4 cup golden raisins, toasted cashew nuts
1 tbsp unsalted butter
1 tsp turmeric powder, Masala spice
pinch saffron
Soften basmati rice spaghetti in water at room temperature for 2 minutes prior to cooking.
1. Heat up a frying pan with ghee or butter. Fry the onion till fragrant.
2. Add in pre-blanch rice spaghetti, golden raisins, cashew nuts and saffron. Lightly fry for 1 to 2 minutes.
3. Add in the rest of the ingredients into the pan and lightly stir-fry for 3 minutes till it is slightly dry.
4. Season to taste and serve.