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Posts Tagged ‘rice’

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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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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