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Archive for the ‘rice’ Category

I love paella. Although this is a vegetarian recipe, even the author added some shrimp at the end. The recipe lends itself to innovation and personal tastes. Very delicious.

Paella with chicken

Rice:

1 14-ounce can artichoke hearts

1 1/2 cups brown rice

1 teaspoon salt

1/2 teaspoon saffron, crumbled

Vegetables:

2 cups finely chopped onions

1 cup finely chopped celery

2 garlic cloves, minced

1 tablespoon extra-virgin olive oil

1 teaspoon dried thyme

1 red bell pepper, seeded and chopped

1 1/2 cups frozen green peas

1 14-ounce can diced tomatoes

1 – 2 grilled boneless chicken breasts, cut into bite-sized pieces

salt and pepper to taste

(note – original recipe called for 1 pound asparagus, cut into 2″ piece. I had none, so I did without. Still great recipe!)

First make the rice: Drain the artichoke hearts, reserving the brine from the can. Quarter the artichoke hearts and set aside. Add water to the brine to make 2 1/2 cups liquid and combine it with the rice, salt, and saffron in a heavy saucepan with a tight-fitting lid. Cover, bring to a boil, reduce heat, and very gently simmer until rice is tender, about 40-45 mintues.

When the rice has simmered for about 25 minutes, start the vegetables. Saute the onions, celery, and garlic in the olive oil in a large skillet. Add the thyme, bell pepper, and asparage if using; cover and cook, stirring frequently, for 5 minutes. Add the peas, tomatoes, reserved artichoke hearts, and chicken. Stir gently, cover, and continue to simmer for another 5 – 10 minutes, until the vegetables are tender. Add salt and pepper to taste. You may also add a splash of Frank’s Original Hot sauce 🙂

To serve the paella, spread the rice on a large platter and top with the vegetables and their juices. Makes 6 servings.

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A nice cool and refreshing salad for the dog days of August. Sweet and tangy, with a little spice. I added some grilled chicken.

Mango-cucumber rice salad (adapted from this recipe)

1 cup cooked brown rice and 1 cup cooked jasmine white rice

juice from 1 lime

2 tablespoons extra virgin olive oil

1 teaspoon honey or agave nectar

salt and freshly ground pepper

1 mango, peeled, pitted, and diced

1 cucumber, peeled, seeded, and diced

1/4 jalapeno, seeded and finely chopped

2 green onions, thinly sliced

1/2 cup chopped fresh cilantro

1/3 cup sliced almonds

1 boneless chicken breast, grilled and cut into bite-sized pieces

Whisk the lime juice, oil, sweetener, 1 teaspoon salt, and pepper to taste in a large bowl. Add the rice mixture, mango, cucumber, jalapeno, green onion, cilantro, nuts, and chicken; toss to combine. Season with additional salt if necessary. Makes 6 servings.

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This dish has all my favorite Chinese flavors. I used a spicy soy sausage instead of the real thing, and thought it added a great zing.

Chinese no clay pot chicken casserole (from TheKitchn blog)

1/4 cup soy sauce

1 1/2 teasoons sugar

2 teaspoons toasted sesame oil

2 teaspoons cornstarch

2 boneless chicken breasts, about 1 pound, cut into 1/2″ cubes

3 scallions, roughly chopped, plus extra to serve

3 garlic cloves, minced

1″ piece fresh ginger, roughly grated

2 ounces spicy soy sausage, cut into 1/4″ cubes

10 ounces fresh shiitake mushrooms, thinly sliced

1 tablespoon canola or peanut oil

2 cups Chinese long grain rice

1 teaspoon salt

4 cups chicken stock

Heat the oven to 350 degrees F. Whisk together the soy sauce, sugar, sesame oil, and cornstarch in a medium bowl. Stir in the chicken, scallions, garlic, and ginger, and toss so that they are coated with the liquid. Place this mixture in the refrigerator and let marinate for at least 15 minutes while you cook the mushrooms.

Place a 3-quart Dutch oven over medium high heat on the stove. When it is hot, add the sausage and brown. Add the mushrooms. Let the mushrooms cook, without stirring them, for 5 minutes, then flip them over and cook for another 3 minutes.

Add 1 tablespoon oil to the pot, and saute the rice briefly to develop some toasty flavor, then add the salt and the chicken mixture from the fridge. Pour in the stock. Bring to a boil. Turn off the heat, cover with a lid and bake for 45 minutes. Make sure to taste the rice for doneness before taking it out of the oven.

Let stand 5 minutes, covered, before serving. Stir up the rice before serving, as the chicken and mushrooms will have risen to the top during the baking.

Garnish with chopped scallions. Makes 6 servings.

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Favorite soup of the year so far. Outstanding, satisfying, addicting, great textures. And it tasted even better the next day.

Minnesota wild rice soup (from The Pastry Affair) – adapted nondairy by me

1 cup uncooked wild rice

2 tablespoons margarine

2 leeks, diced

3 carrots, diced

4 celery stalks, diced

8 ounces mushrooms, sliced

2 cloves garlic

1/4 cup flour

6 cups chicken broth

2 – 3 chicken breasts, cooked and diced

1/2 cup nondairy creamer

1/4 cup dry sherry

salt and pepper, to taste

Cook the wild rice according to the directions on the package. Wild rice takes about 55 – 60 minutes to cook.

In a large soup pot, melt the margarine and saute the leeks, carrots, celery, mushrooms, and garlic on medium high heat. Cook for about 15 minutes, or until the vegetables have softened, stirring occasionally.

Add the flour and stir until blended into the vegetables. Add the chicken broth and bring to a boil. Once boiling, cover, turn the heat down to low, and simmer for 30 minutes.

Add the wild rice and chicken. Stir in the creamer and sherry. Cook until thoroughly heated. Add salt and pepper to taste. Makes 8 – 10 servings.

 

 

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I’m not sure my photos did this dish justice, but it sure was tasty. I meant to post this one sooner, but this is a great dish for the turkey leftovers from Thanksgiving. Thanks to Kalyn’s Kitchen for the inspiration.

Brown rice casserole with leftover turkey (adapted to be nondairy; modified slightly, too)

2 cups cooked brown rice

16 ounces asparagus, chopped

2 teaspoons + 1 teaspoon olive oil (or more, depending on your pan)

1 onion, diced into small pieces

2 teaspoons ground thyme

1/2 teaspoon poultry seasoning

salt and freshly ground pepper to taste

1 1/2 – 2 cups diced leftover turkey, cut into 1/2″ dice

1/2 cup turkey stock or chicken stock

1/2 cup soy sour cream

1/2 cup coarsely grated soy parmesan

1 1/2 cup grated soy cheese

Cook brown rice following package instructions. Preheat oven to 375 degrees F.

Heat 2 teaspoons olive oil in heavy non-stick pan and saute asparagus until bright green and still slightly crunchy. Remove to a dish.

In same frying pan, add 1 teaspoon more olive oil and heat, then add onions and saute 3 – 4 minutes until onions are softened. Add thyme, ground poultry seasoning, salt, and pepper, and saute about 2 minutes more.

When onions cook, dice leftover turkey. Add asparagus and diced turkey into pan with the onion-herb mixture, and stir to combine. Add rice and gently stir until all the meat and vegetables are evenly distributed in the rice.

In a small bowl, whisk together sour cream and chicken stock, then stir in the grated parmesan and 1 cup soy cheese. Gently stir the sour cream mixture into the rice mixture.

Spray a 2 quart casserole dish with non-stick spray. Spoon rice mixture into the casserole dish and pres down to evenly distribute. Bake for 25 minutes, or until casserole is slightly bubbling and barely starting to brown. Sprinkle with 1/2 cup grated soy cheese and bake about 15 minutes more, until cheese is melted and slightly brown. Makes 6 servings.

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I found this splendid little risotto in the NY Times. Normally, when I’ve made risotto in the past, a grated cheese is added at the end (for me, that would be a grated soy cheese). In this recipe, pesto is added at the end, and what an addition this was. This just might be my favorite risotto.

Risotto with green beans (from the NY Times, with nondairy modifications by me)

for the pesto:

1 or 2 garlic cloves, to taste

1 1/2 cups fresh basil leaves

2 tablespoons pumpkin seeds

salt and freshly ground pepper to taste

1/4 cup extra virgin olive oil

1/3 cup grated soy parmesan

for the risotto:

1/2 pound green beans, trimmed and broken in half

7 cups broth

1 tablespoon extra virgin olive oil

1/2 medium onion, minced

1 1/2 cups arborio rice

1/2 cup dry white wine

salt and freshly ground pepper

To make the pesto, turn on a food processor fitted with a steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop machine and scrape down the sides with a spatula. Add the basil, pumpkin seeds, salt, pepper, and olive oil. Process til smooth and creamy. Add the parmesan, and pulse until well combined.

To make the risotto, bring the broth to a boil in a saucepan, and add the green beans. Boil for five minutes, remove the beans with a skimmer, and refresh with cold water. Turn down the heat under the broth and keep at a simmer.

Heat the oil over medium heat in a large heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about 3 minutes. Add the rice. Cook, stirring, for a couple of minutes until the grains separate and begin to crackle.

Add the wine. Cook, stirring, until there is no more visible in the pan. Stir in enough of the simmering broth to just cover the rice. The broth should bubble slowly. Cook, stirring often, until it is just about absorbed. Add more broth. Continue to cook in this fashion – stirring often and adding more broth when the rice is almost dry – until the rice is tender, about 20 to 25 minutes. Taste and add salt if necessary.

Add the green beans and another ladleful of broth to the rice. Stir in the pesto, taste and adjust seasonings with salt and pepper. Remove from the heat, stir a couple of times, and serve. The risotto is creamy. Makes 6 servings.

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What did I love about this salad? Besides the yummy tastes and textures, the addictiveness of each bite, the ease in preparation, and the good-for-you health perks? I loved everything about it. This salad can be made vegetarian, or add your favorite protein to really round it out. I used grilled chicken, as the original blogger recommended, but I could envision this salad going great with grilled shrimp, or grilled tofu, or maybe even the addition of more veggies. It’s a homerun.

Brown rice salad with basil and pistachios (and grilled chicken) (from Cook, Snap, Repeat)

2 cups uncooked brown rice

1/4 cup golden raisins (I only had black raisins, and I thought it came out fine)

1/4 cup red wine vinegar

1/4 cup olive oil

1/2 cup raw unsalted pistachio nuts

1 15-ounce can chickpeas, drained and rinsed

4 cloves garlic, minced

1 small red onion, finely diced (I left this out – don’t like raw onions)

1 medium red bell pepper, cored, seeded and finely diced

1/4 cup golden raisins

1/2 cup firmly packed fresh basil leaves, cut into thin strips

1 or 2 grilled boneless chicken breasts, cut into bite-sized pieces

Prepare the rice according to package instructions. While the rice is cooking, prepare the vinaigrette. Blend together until smooth the golden raisins, red wine vinegar, and olive oil

Toast in a skillet over medium-high heat, stirring frequently, the raw pistachios. When they are toasted, transfer them to a cutting board and let them cool slightly. Give them a rough chop if you wish.

In a large bowl, gently fold together the chickpeas, garlic, red onion, red bell pepper, golden raisins, the cooked brown rice, the pistachios, the vinaigrette, and salt and pepper to taste. Just before serving, fold in the basil leaves, and the grilled chicken, if you desire to add that.

Serve at room temperature or chilled. Makes 6 generous servings.

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