Apparently, this is an Indian dish. I got it from a cookbook called The Feed Zone. It's a book of recipes used by chefs who cook for teams in races like the Tour de France and the last few recipes I posted are also from there. I figured I probably ought to give credit somewhere.
This is a bit of a different flavor for our family, so it didn't go over well with the kids, but Blake and I both like Indian food and loved it. Too bad I don't love making separate meals for each member of my family like a short order cook.
2 C rice (I don't recommend brown rice since it doesn't absorb flavors as well, in my opinion)
3 1/2 C water
2 T light olive oil
2 C chopped vegetables (carrots, broccoli, yellow squash, zucchini, etc.)
1 onion, sliced into strips
1/4 C cashews or peanuts
1/4 C raisins (initially, I wasn't going to add this because I thought, "Ew. Gross." But, then I did. And it was surprisingly tasty.)
1 T curry powder (more if you like)
Optional Add-Ins (I didn't do any because I knew this was already a stretch for my family's taste buds, but I totally would have done ginger and cilantro if it was just for me):
Fresh ginger
Cilantro
Diced cooked potatoes
Chicken
Garbanzo beans
Combine rice and water in a rice cooker, or cook over stove
While the rice is cooking, in a large deep pan, bring oil to medium-high heat. Add the other ingredients; saute until raisins are plump and curry powder is fully incorporated (I waited on the cashews because I was worried they'd lose their crunch), about 3-5 minutes.
Add rice, stir and cook until everything is evenly distributed and the color is uniform, about 8-10 minutes. Add salt to taste.
A Delectable Collection of Recipes
Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts
Tuesday, August 11, 2015
Allen's Rice Cakes
I told my kids we were having rice cakes for dinner and they were super confused and very concerned that they would never get full. I somehow temporarily forgot about the rice cakes made by companies like Quaker and I was super confused about why they were super confused and told them that if they ate enough, they would get full.
The rice cakes are called that because they can be pressed into a pan, cut, individually wrapped, and made portable. They are not dry, nor do they resemble cardboard in any manner. In fact, my entire family loved and devoured this. THAT. NEVER. HAPPENS.
I made this the night before last Saturday's sprint triathlon and then took 2nd place, so I think they are a pretty good pre-race meal.
2 C uncooked calrose or other medium-grain "sticky" rice*
3 C water
8 oz bacon, chopped
4 eggs
2 T liquid amino acids or soy sauce (we have a seriously picky child when it comes to sauces, so I only added one T of soy sauce and I will probably do it that way every time because I really liked it).
Optional Toppings:
Brown sugar (this was probably what convinced my kids to try it, but I tried a bite with it and didn't really like it)
Salt
Grated Parmesan
Combine rice and water in a rice cooker, or cook over stove according to directions or however you like to cook your rice. While rice is cooking, fry the chopped bacon in a pan. When crispy, drain off fat and soak up the excess with paper towels, but don't thoroughly clean the pan. Beat the eggs in a small bowl, then scramble in the pan.
In a large bowl or in the rice cooker bowl, combine the cooked rice, bacon, and scrambled eggs. Add amino acids or soy sauce.
Then you can either press into an 8- or 9-inch pan (if you're doing this and want brown sugar, mix the brown sugar in first) to about 1 1/2-inch thickness, or keep it in the pot. Top with whatever you want (I thought the Parmesan was so delicious!) to taste and ENJOY!
*Sticky rice is imperative if you want to make them into bars. We used calrose, so that is all I can vouch for, but if you want to use brown rice and just eat it out of a bowl, you should be fine.
8 oz bacon, chopped
4 eggs
2 T liquid amino acids or soy sauce (we have a seriously picky child when it comes to sauces, so I only added one T of soy sauce and I will probably do it that way every time because I really liked it).
Optional Toppings:
Brown sugar (this was probably what convinced my kids to try it, but I tried a bite with it and didn't really like it)
Salt
Grated Parmesan
Combine rice and water in a rice cooker, or cook over stove according to directions or however you like to cook your rice. While rice is cooking, fry the chopped bacon in a pan. When crispy, drain off fat and soak up the excess with paper towels, but don't thoroughly clean the pan. Beat the eggs in a small bowl, then scramble in the pan.
In a large bowl or in the rice cooker bowl, combine the cooked rice, bacon, and scrambled eggs. Add amino acids or soy sauce.
Then you can either press into an 8- or 9-inch pan (if you're doing this and want brown sugar, mix the brown sugar in first) to about 1 1/2-inch thickness, or keep it in the pot. Top with whatever you want (I thought the Parmesan was so delicious!) to taste and ENJOY!
*Sticky rice is imperative if you want to make them into bars. We used calrose, so that is all I can vouch for, but if you want to use brown rice and just eat it out of a bowl, you should be fine.
Monday, February 24, 2014
Sausage and Mushroom Risotto
We (Mom) made this risotto recipe while she was at our house helping us empty out our freezer. It was pretty tasty.
Sausage and Mushroom Risotto
3 C. chicken stock
3 C. beef stock
8 oz. shitake mushrooms (we did half shitake, half button)
1/2 tsp. thyme
1 lb. Italian sausage links, chopped
2 T. olive oil
1 small onion, diced
2 cloves garlic, minced (Mom probably did more, because I always add extra garlic to everything)
2 C. Arborio rice
1/2 C. white wine
1/2 C. Parmesan cheese, grated
1 T. Butter
1 dash salt and pepper
Combine the chicken and beef stocks in a sauce pan. Warm over low heat.
In a separate skillet, saute mushrooms and the thyme together over medium heat. Sprinkle mushrooms with salt and pepper and once they are lightly browned, remove from heat and set aside.
In a skillet, brown the sausage. Once it's browned, remove the skillet from the heat, discard the fat, and set aside.
In a large skillet heat 2 T. of olive oil over medium heat Add onion and garlic. Saute until translucent, about 5 min. Add the rice and coat well with the oil. Lightly toast the rice about 2 min. Stir in wine, and cook until it is almost evaporated. Ladle about 1 C. of the warm stock into the rice and stir. Once it is mostly absorbed add in more stock (1 ladle full each time). Continue this process until the rice is cooked through and nice and creamy, only adding an additional ladle of stock when the prior one is almost absorbed. You might have a little left over, but not much.
Once cooked through, add mushrooms and sausage to the pan and heat through. Stir in cheese and butter. Top with additional cheese, if desired.
Sausage and Mushroom Risotto
3 C. chicken stock
3 C. beef stock
8 oz. shitake mushrooms (we did half shitake, half button)
1/2 tsp. thyme
1 lb. Italian sausage links, chopped
2 T. olive oil
1 small onion, diced
2 cloves garlic, minced (Mom probably did more, because I always add extra garlic to everything)
2 C. Arborio rice
1/2 C. white wine
1/2 C. Parmesan cheese, grated
1 T. Butter
1 dash salt and pepper
Combine the chicken and beef stocks in a sauce pan. Warm over low heat.
In a separate skillet, saute mushrooms and the thyme together over medium heat. Sprinkle mushrooms with salt and pepper and once they are lightly browned, remove from heat and set aside.
In a skillet, brown the sausage. Once it's browned, remove the skillet from the heat, discard the fat, and set aside.
In a large skillet heat 2 T. of olive oil over medium heat Add onion and garlic. Saute until translucent, about 5 min. Add the rice and coat well with the oil. Lightly toast the rice about 2 min. Stir in wine, and cook until it is almost evaporated. Ladle about 1 C. of the warm stock into the rice and stir. Once it is mostly absorbed add in more stock (1 ladle full each time). Continue this process until the rice is cooked through and nice and creamy, only adding an additional ladle of stock when the prior one is almost absorbed. You might have a little left over, but not much.
Once cooked through, add mushrooms and sausage to the pan and heat through. Stir in cheese and butter. Top with additional cheese, if desired.
Friday, May 10, 2013
Baja Black Beans Corn and Rice
This is easy and delicious and you will love it! (Original recipe here.)
Makes 6 servings
Ingredients:
6 cups cooked brown rice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
4 fresh tomatoes, diced
1/2 cup red onion, chopped
1/2 cup cilantro, chopped
1 jalapeno pepper, seeded and diced
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 dashes hot sauce
1 Cook brown rice.
2 In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.
3 To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.
4 Stir together before eating.
Don't you just love step #4? :)
Makes 6 servings
Ingredients:
6 cups cooked brown rice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
4 fresh tomatoes, diced
1/2 cup red onion, chopped
1/2 cup cilantro, chopped
1 jalapeno pepper, seeded and diced
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 dashes hot sauce
1 Cook brown rice.
2 In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.
3 To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.
4 Stir together before eating.
Don't you just love step #4? :)
Monday, July 23, 2012
Risotto with Sausage and Asparagus
2 1/2 to 2 3/4 C. chicken broth
2 tsp. olive oil
3/4 C. Arborio rice
1/3 C. white wine, or chicken broth
6 oz. fully cooked Italian-flavored chicken sausage, sliced (1/4 inch)
1 lb. asparagus, sliced (1 inch) (2 C.)
1 C. halved cherry or grape tomatoes
1/3 C. grated Parmesan cheese
1/4 C. thinly sliced fresh basil
1/4 tsp. pepper
Bring broth to a simmer over medium heat. Reduce heat to low; keep broth at a simmer.
Heat oil in large skillet over medium heat until hot. Cook and stir rice 1 minute. Add wine (or broth); cook and stir 1 minute or until liquid is absorbed. Add 1/2 cup of the broth; cook until broth is absorbed, stirring frequently. Repeat twice, adding 1/2 cup broth at a time. (This process will take about 15 minutes.)
Stir in sausage, asparagus and 1/2 cup of the broth; cook until broth is absorbed, stirring frequently. Add 1/2 C. of the broth; cook until asparagus is tender, rice is tender with a slight firmness to the center and mixture is creamy, stirring frequently and adding remaining broth if needed.
Stir in tomatoes; cook until heated through. Stir in cheese, basil, and pepper.
This was my first attempt at making risotto. It was a little intimidating. But it wasn't nearly as complicated as I expected. It was delicious! I doubled this and it made a meal.
Sorry I forgot to take a picture!
2 tsp. olive oil
3/4 C. Arborio rice
1/3 C. white wine, or chicken broth
6 oz. fully cooked Italian-flavored chicken sausage, sliced (1/4 inch)
1 lb. asparagus, sliced (1 inch) (2 C.)
1 C. halved cherry or grape tomatoes
1/3 C. grated Parmesan cheese
1/4 C. thinly sliced fresh basil
1/4 tsp. pepper
Bring broth to a simmer over medium heat. Reduce heat to low; keep broth at a simmer.
Heat oil in large skillet over medium heat until hot. Cook and stir rice 1 minute. Add wine (or broth); cook and stir 1 minute or until liquid is absorbed. Add 1/2 cup of the broth; cook until broth is absorbed, stirring frequently. Repeat twice, adding 1/2 cup broth at a time. (This process will take about 15 minutes.)
Stir in sausage, asparagus and 1/2 cup of the broth; cook until broth is absorbed, stirring frequently. Add 1/2 C. of the broth; cook until asparagus is tender, rice is tender with a slight firmness to the center and mixture is creamy, stirring frequently and adding remaining broth if needed.
Stir in tomatoes; cook until heated through. Stir in cheese, basil, and pepper.
This was my first attempt at making risotto. It was a little intimidating. But it wasn't nearly as complicated as I expected. It was delicious! I doubled this and it made a meal.
Sorry I forgot to take a picture!
Thursday, September 22, 2011
Arugula Rice With Chicken Sausage
I invented this tonight! And so, it probably tasted even yummier to me because I was so proud of myself, but everyone else here liked it, too.
1 1/2 C. rice (I did half white, half brown)
2 C. chicken stock
3 cloves garlic, minced
1 onion, minced
12 oz. Chicken Sausage (I used sun-dried tomato and Asiago cheese variety), sliced thin
3 potatoes, cooked, cubed and salt/peppered to taste
1 large or 2 small bell peppers of any color, sliced
Handful of arugula
Cook the rice using the chicken stock as the liquid.
When the rice is almost done, saute garlic and onion and brown the sausage all together over med-high heat. When the onions and garlic are soft and translucent, add in the cooked potatoes. When the rice finishes cooking, open the lid and toss in the arugula and peppers, then cover again and let sit for a few minutes to wilt the arugula and soften the peppers.
To the sausage mixture, add some fresh basil, dried marjoram, dried oregano, and a dash of ground paprika.
Combine the two mixtures. Stir really well to evenly distribute the arugula, as it tends to clump together. If you don't like arugula, you could substitute spinach, but I loved the flavor the arugula added. Lastly, I sprinkled some grated cheese similar to Parmesan, but from goat's milk. However, I don't think it really needed this at all.
1 1/2 C. rice (I did half white, half brown)
2 C. chicken stock
3 cloves garlic, minced
1 onion, minced
12 oz. Chicken Sausage (I used sun-dried tomato and Asiago cheese variety), sliced thin
3 potatoes, cooked, cubed and salt/peppered to taste
1 large or 2 small bell peppers of any color, sliced
Handful of arugula
Cook the rice using the chicken stock as the liquid.
When the rice is almost done, saute garlic and onion and brown the sausage all together over med-high heat. When the onions and garlic are soft and translucent, add in the cooked potatoes. When the rice finishes cooking, open the lid and toss in the arugula and peppers, then cover again and let sit for a few minutes to wilt the arugula and soften the peppers.
To the sausage mixture, add some fresh basil, dried marjoram, dried oregano, and a dash of ground paprika.
Combine the two mixtures. Stir really well to evenly distribute the arugula, as it tends to clump together. If you don't like arugula, you could substitute spinach, but I loved the flavor the arugula added. Lastly, I sprinkled some grated cheese similar to Parmesan, but from goat's milk. However, I don't think it really needed this at all.
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