Friday, 15 April 2016

Food Friday!!: Easy Quick "J-Rice" Burrito

I know I missed a Food Friday and I am so sorry about that. I need to set reminders for myself as I am so out of routine, at the moment.

This week's Food Friday recipe is not a conventional one. As a matter of fact, it raises quite a number of eyebrows, but I promise you, it tastes pretty good. It was inspired by both a Nigerian and a Mexican dish just have to try it! :)

Bon Appétit!



Easy "J-Rice"
Onions, diced
Carrots, chopped
Broccoli, chopped
Mushrooms, diced
Spring onions (Green Onions/Scallions), chopped
Garlic, minced
Tomato Purée
Water (or vegetable stock)
Black Pepper
Curry Powder
African Yellow Pepper, ground (can be replaced with any other hot pepper powder)
Rice (Basmati/Long Grain)

Mushroom Mix
Mushrooms, sliced
Onions (preferably, red onions), sliced
Garlic, minced
Soy sauce

Easy J-Rice
Mushroom mix
Peri peri sauce (optional)
Spring Onions
Tortilla wraps


Easy "J-Rice"
(If you happen to have some Jollof Rice previously made, just heat it up a bit and use it in place of this)
  • In a pot/saucepan fry (using a little oil/water) some onions. Once the onions have softened a bit, add in the carrots and garlic and cook for a bit longer, stirring occasionally (and adding more water, if needed).
  • Add in few tablespoons of tomato purée, stir it in and let it cook for about half a minute before pouring in some water and giving it a good stir till the contents of the pot/saucepan begin to thicken.
  • After a few minutes, stir in the brocolli, mushrooms, bayleaf/leaves and the herbs and spices/seasonings.
  • Rinse your rice of choice and add it to the pot/saucepan. You may or may not need to add more water to the pot/saucepan. If you feel the rice needs more of a liquid to cook well, feel free to add more water/stock.
  • Let the rice cook with a lid over the pot/saucepan
  • Check on your rice every few minutes to ensure it is not burning at the bottom. 
  • When the rice is nearly done, stir in the spring onions and set it aside with the lid on so the heat from the cooking process can further soften the rice without the risk of burning.

Mushroom Mix
  • In another saucepan, heat up a little water/oil and cook the garlic and onions for about a minute.
  • Stir in the mushrooms followed by a little soy sauce and let them cook for about another minute.
  • Season the contents of the pan and turn off the heat.

  • Spread out a tortilla wrap on a flat surface.
  • A bit off-centre (or in the centre, but it's best off-centre), pour on some of the Easy "J-Rice" leaving a bit of space above, below and to the nearest side of the tortilla.
  • Place some of the Mushroom Mix over the rice followed by a few drops to a drizzle of peri peri sauce or any other chilli sauce (ketchup, is not advised, although it may/may not taste too bad).
  • Sprinkle on some chopped spring onions.
  • Fold the bottom of the tortilla wrap over so it covers a bit of what has been layered on the wrap. (Fold the the top too or just tuck it in after rolling the tortilla into a burrito shape)
  • In the same style as rolling up a sheet of nori to make a sushi, roll the burrito.
  • Place the burrito on a baking tray and place it into the hottest oven in an AGA (or in a preheated oven (between 190 and 220 degrees celsius) for a few minutes or until the wrap has hardened a little and it stays in a fixed rolled shape when lifted up (with a slightly flat area where it was placed on the tray).
  • Serve


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