Using up store cupboard - suggestions welcome

misery-able

I've been a little lax with my store cupboard recently - I keep an inventory on the cupboard door but have been walking around with my eyes shut as I now have the following items which all expire this month and I don't know what to use them for. The arborio rice I assume would do a risotto, not done one before so an easy foolproof recipe would be great. Obviously don't expect to use all the things in the same recipe- might be a bit disgusting, but suggestions welcome. We are vegetarian, storecupboards and freezer full of everything you could imagine (and more), so lack of ingredients isn't a problem, my inspiration has just gone on walk about and I'm not sure when its planning on coming back.
Nearly forgot the items (brain gone walkabout as well):
arborio rice,
cochigliette,
camargue red rice,
bulgar wheat (never used this before),
coconut milk,
soup & broth mix (anything other than soup?) and finally
sundried tomatoes.
As you can see, not very inspiring, before I started to try to become os, I literally followed Delia's and Jamie's storecupboard suggestions and if it was on their list, it was in my cupboard - often with no idea what to use it for, expensive ingredients often going in the bin, but those days are no more, if it isn't on my menu plan it isn't in my basket - just working my way through the zillion other ingredients on the way. Sorry for rambling and thanks!:beer:

Guapa1

The sun dried tomatoes can be used in a pasta sauce. The soup can be used for a risotto, and the coconut milk can be used to make a curry. I'll be back with recipes a bit later.

grimelda

For the arborio rice, I would make a mushroom risotto. Chop the sundried tomatoes and soak in stock then use this in the risotto. Just look on Delia's site or allrecipes.com for recipes for this.

Alternatively, make maki rolls. Rinse the rice, cook it with slightly more than the same amount of water, mix in some white wine vinegar and spread over seaweed sheets. Fill with avocado, egg/mayonaise mixture, blanched vegetables, etc. Serve with pickled ginger, wasabi and soy sauce.
http://allrecipes.com/Recipe/Perfect-Sushi-Rice/Detail.aspx

Bulgar: Of course I would suggest making tabboul because I love it.
http://thatrecipe.com/recipes/salads/tabbouli.htm

I've never tried red rice but it sounds like it would be nice in a salad. Roast some veges with a little olive oil (eggplant, red peppers, courgettes, etc), chop and toss through cooked rice (cook with stock for extra flavour). Add some chopped black olives, and perhaps some tomato wedges and avocado.

Coconut milk would go well in a Thai or Indian curry. Buy one of those green or red Thai curry mixes, saute some chopped onion in a few tablespoons of it, add some different veges (carrot sliced thinly, broccoli, red peppers, bamboo shoots, water chestnuts, etc), some peanuts or cashews, tofu and cook for a while. Mix in a tin of coconut milk and serve with long grain rice or noodles.

This is a great site for some interesting recipes http://www.101cookbooks.com/. She has lots of vegetarian recipes and some of them are very imaginative.

mocolo

bulghar wheat salad- I used to make this a lot once

bulgar wheat about 8 oz old money
chickpeas as many as you want - i usually use a 14oz tin
add cumber, peanuts in a yogurt sauce flavoured with curry powder and lemon and garlic with what ever erbs you want- i used to use chives and parsley.

Just soak the bulghar wheat in warm water for about 30 mins and add the other ingredients when a little cool. (As you can tell I am a bung it in cook, exact proprtions not mattering.) Its a lovely cold salad addition.

yummy...

mocolo

I had red rice last week because I too am working my way through the BB dates. Just plain boiled it with a veggie stew. Quite crunchy but nice.

Guapa1

http://allrecipes.com/Search/Ingredients.aspx

Here you can add the ingredients you have and it'll find a recipe for you.