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Entries in Rice (20)


Sriracha Turkey Meatballs

Sriracha turkey meatballs

We don’t repeat many recipes in this house, so when we do, it’s for a good reason. I’ve made these meatballs a few times in a month because they are just so good! They are incredibly versatile too! They make a deliciously quick dinner, but they would be just as awesome on an appetizer plate at a party. We added them to our weeknight meal repertoire, over a bed of brown rice (cooked in the rice cooker because it’s the only way I don’t burn it). Delicious, simple, and filling!

For the Meatballs
1 pound Ground Turkey
1 Egg
1/2 cup Plain Breadcrumbs
2 inches Fresh Ginger, grated
1/2 teaspoon Soy Sauce
1 bunch Scallions, divided
Black Pepper, freshly cracked

In a large bowl, combine the turkey, egg, breadcrumbs, grated ginger, soy sauce, black pepper, and 2-3 of the sliced scallions. Shape the mixture into golf ball sized meatballs and place them on a baking sheet that has been lined with foil. Bake at 350 degrees for 25-30 minutes, until the meatballs are fully cooked. You should be able to make about 2 dozen meatballs with the mixture. 

For the Sriracha Glaze
2 tablespoons Soy Sauce
1 tablespoon Rice Vinegar
1/4 cup Brown Sugar
2 tablespoons Sriracha
1/2 cup Water, divided
2 tablespoons Cornstarch 

In a small saucepan, combine the soy sauce, rice vinegar, brown sugar, sriracha, and 1/4 cup of water. Stir the mixture over medium heat until the brown sugar has dissolved. In a small bowl, make a slurry with the cornstarch and the remaining 1/4 cup of water. Add the slurry to the saucepan and stir to combine. Allow the mixture to simmer until the glaze thickens and becomes glossy. Brush the glaze over the tops/sides of each of the meatballs. Sprinkle the meatballs with remaining scallions and serve over rice, or with toothpicks as an appetizer. 

SOURCE: Budget Bytes


Chicken Yakitori Rice Bowl

Chicken yakitori

September is on its way out, and with it comes another Secret Recipe Club reveal day. This month, I was assigned to Life on Food, a lovely blog written by Emily. Since fall is such a busy time for me, I'm always on the look out for simple and quick weeknight meals. Stir fry generally fits both of those requirements, which is why as soon as I saw this recipe when I was going through Emily's blog, I knew it was the one for me. This dish definitely delivered! Not only was it quick, but it was absolutely delicious, and it used ingredients that we almost always have on hand! While we used snow peas as the recipe was written, I think that just about any vegetable could have been substituted, such as broccoli or bell peppers, to suit your tastes. If you are looking for a delicious quick stir fry dish, look no further and get cooking! Thanks for the delicious recipe, Emily! 

1 cup Basmati Rice
1/4 cup Soy Sauce
1/4 cup Mirin
3 tablespoons Sugar (I cut it down to 1.5 tablespoons)
1 tablespoon Rice Vinegar
2 tablespoons Chicken Broth
3 teaspoons Peanut Oil, divided
1 pound Chicken Thighs, boneless and skinless
8 ounces Snow Peas
1 bunch Scallions, sliced

Make the rice according to package directions and set aside. Meanwhile, combine soy sauce, mirin, sugar, rice vinegar, and chicken broth in a small saucepan. Bring the mixture to a boil, reduce the heat, and simmer for about 3 minutes; remove from heat. Heat a wok over medium-high heat. Add 2 teaspoons of the oil and swirl to coat. Add the chicken thighs and cook until browned, about 3 minutes per side. Transfer the chicken to a cutting board and cut into 1-inch strips. Return the wok to medium-high heat and add the remaining teaspoon of oil to the pan. Add the snow peas and scallions and sauté for 2 minutes. Add the soy sauce mixture and chicken to the wok and cook until the liquid is syrupy and the chicken is thoroughly heated, stirring frequently (about 2 minutes). Divide the rice between bowls and top with the chicken mixture. Serves 4.

SOURCE: Life on Food



Roasted Sweet Potato Risotto

Sweet potato risotto

We love risotto and always look for new ways to enjoy it, so it's no surprise that I bookmarked this dish as soon as I saw it. Apparently so did my sister-in-law, because she made it as a side dish one night when we went over for dinner, and I haven't been able to stop thinking about it since. So, a few weeks ago, I opened the recipe and made it as our main dish. It was every bit as delicious as I remembered. While it is somewhat time consuming to make risotto, it is also somewhat therapeutic to stand over the stove after a long day at work and stir it as it starts to come together. I don't know why, maybe I'm just crazy! One note: I've tagged this recipe as vegetarian because you can totally leave out the bacon and it would still be delicious, but bacon is so good, so we went with it!

1 Sweet Potato, peeled and chopped
1/4 teaspoon Nutmeg
1/4 teaspoon Paprika
1/4 teaspoon Salt
1/4 teaspoon Pepper
3 tablespoons Olive OIl
2 tablespoons Butter
1 Shallot, diced
2 Garlic Cloves, minced
1 1/2 cups Arborio Rice
1 1/3 cups Dry White Wine
4 cups Vegetable Stock
1/3 cup Parmesan Cheese
4 Bacon Slices, cooked and crumbled (optional, but delicious)
3 tablespoons Chopped Herbs (I used parsley)

In a bowl, combine the sweet potatoes with 2 tablespoons of olive oil, salt, pepper, nutmeg, and paprika, tossing well to coat. Spread the seasoned sweet potatoes on a baking sheet and roast at 400 degrees for 30 minutes, tossing every 8-10 minutes. Remove and mash until pureed, then set aside. Meanwhile cook the bacon, if using.  Heat a large saucepan over medium heat. Add the remaining 1 tablespoon of olive oil and the butter. Add the shallots and a pinch of salt and cook for 2-3 minutes, until soft. Add the garlic and cook for 30 seconds. Increase the heat slightly and add the rice, stirring to coat. Cook for about 5 minutes, stirring a few times, until the rice is translucent and begins to toast. Reduce the heat to medium-low and add the wine. Continue to stir while the rice absorbs the wine. When most of the wine has been absorbed, add about 1/3 of the vegetable broth. Continue to stir until the stock has been absorbed, then add another 1/3 of the stock. Continue the process until the final 1/3 of stock has been absorbed; about 25 minutes total. (*You may need to add additional stock if your risotto is still chewy, but 4 cups was perfect for us). Reduce the heat to low and stir in the sweet potato puree and parmesan cheese. To serve, place the risotto in a bowl and top with additional cheese, a sprinkling of herbs, and crumbled bacon, if desired. 

SOURCE: Barely adapted from How Sweet It Is


Momofuku Chicken and Egg

We fell in love with this dish when Melissa ordered it at Momofuku Noodle Bar in Toronto. The simple combination of rice, chicken, pickled cucumbers and soft-poached eggs fits together to make a perfectly balanced dish. Paired with a light beer, it's simply amazing. It looks intimidating, but once each part is completed, it comes together quickly. You can also prepare the chicken, and poach the eggs days ahead of time, for a quick and easy meal.

The recipe is from the Momofuku cookbook, but I had help with adaption from the wonderful blog Momofukufor2.


8 cups lukewarm water
1 cup plus 1 tablespoon sugar
1 cup plus 1 teaspoon kosher salt
4 boneless chicken legs
2 strips smoky bacon, preferably from a Deli Counter
3-5 cups of grapeseed oil
2 Kirby cucumbers
4 cups cooked Short-Grain Rice
4 Slow-Poached Eggs (directions below) or regular poached eggs
1/2 cup sliced scallions (greens and whites)

Combine the water, 1 cup of the sugar, and 1 cup of the salt in a large container with a lid or a plastic freezer bag large enough to accommodate the brine and chicken and stir until the salt and sugar have dissolved. Add the chicken, cover or seal, and refrigerate for at least 1 hour, no more than 6.

Remove the chicken from the brine and discard the brine.

Heat the oven to 180 degrees F.

Pack the chicken legs snugly into a pot or other oven-safe vessel-the shape doesn't matter so much, but the less extra space there is, the less fat will be required to submerge the chicken. Tuck the bacon in with it. Heat the grapeseed oil until warm and liquefied and pour it over the chicken to cover. Put the chicken in the oven and cook for 50 minutes. Remove the pot from the oven and cool to room temperature.

Put the chicken in the refrigerator to thoroughly chill it in the fat. The chicken can be prepared through this step a week or more in advance.

When you're ready to serve the dish, heat the chicken confit in its pot, in a low oven (around 200 degrees F) or on the stovetop just until the oil liquefies.

While you're waiting, make a quick cucumber pickle: Slice the cucumbers into coins a little less than ⅛ inch thick. Toss with the remaining 1 tablespoon sugar and 1 teaspoon salt in a small bowl and allow to sit until ready to use.

Remove the chicken from the oil with a slotted spoon and put it on a cutting board or large plate; set the pot aside. Heat a 12-inch skillet over medium-high heat for a minute or two, until the pan is hot (hold your hand over the center of the pan-it should feel hot from an inch or so away). Add the chicken legs skin side down (use two pans if too crowded), and brown them deeply, 3 to 4 minutes, on the skin side only, using a bacon press or a small heavy skillet to weigh them down while cooking. Transfer the browned legs to a cutting board.

Portion the rice among four deep soup bowls. Use the back of a spoon to create a shallow divot in the middle of each bowl of rice and slide an egg into it. Divide the cucumber pickles among the bowls, nestling them together into a little mound. Slice the chicken legs into 1/2-inch-thick slices, and fan one sliced chicken leg around the egg in each bowl. Sprinkle with the scallions and serve.

Slow Poached Eggs

Fill your biggest, deepest pot with water and put it on the stove over the lowest possible heat.

Use something to keep the eggs from sitting on the bottom of the pot, where the temperature will be highest. If you've got a cake rack or a steamer rack, use it. If not, improvise: a doughnut of aluminum foil or a few chopsticks scattered helter skelter across the bottom of the pan will usually do the trick, but you know what you've got lying around. Be resourceful.

Use an instant-read thermometer to monitor the temperature in the pot-if it's too hot, add cold water or an ice cube. Once the water is between 140 degrees and 145 degrees F, add the eggs to the pot. Let them bathe for 40 to 45 minutes, checking the temperature regularly with the thermometer or by sticking your finger in the water (it should be the temperature of a very hot bath) and moderating it as needed.

You can use the eggs immediately or store them in the refrigerator for up to 24 hours. (If you're planning on storing them, chill them until cold in an ice-water bath.) If you refrigerate the eggs, warm them under piping-hot tap water for 1 minute before using.

To serve the eggs, crack them one at a time into a small saucer. The thin white will not and should not be firm or solid; tip the dish to pour off and discard the loosest part of the white, then slide the egg onto the dish it's destined for.


Saffron Rice with Golden Raisins and Pine Nuts: An Edible Mosaic's Virtual Book Launch Party


Bookcover small

I'm excited to share something different with you today. My friend Faith Gorsky, author of the beautiful blog An Edible Mosaic, just released her very first cookbook: An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair. I'm so honored to be participating in her virtual book launch party today, and sharing an awesome recipe from the book with all of you! (Please note, photos are courtesy of Faith.)

The book contains over 100 Middle Eastern recipes, focusing mainly on dishes from the Levant, but it also has a few recipes from other parts of the Middle East. Faith's story is pretty unique. After she got married, she spent six months living in the Middle East, which is where her love for the culture and cuisine began. Since then, she has returned four more times, each time deepening her passion and appreciation for the region…and the cuisine. The recipes in her book are authentic Middle Eastern. Faith's mother-in-law, Sahar, taught her many of the recipes, but Faith streamlined them a bit, making them easier to recreate in the reader's kitchen. Faith explains complicated dishes in an easy-to-follow way. The book is available to order on Amazon and Barnes & Noble.

After checking out the recipes below, head over to Faith's blog to check out her virtual book launch party and see the other bloggers who are participating. She is also hosting a great giveaway, so be sure to head over to her blog to enter!!

The recipe I am sharing is for Saffron Rice with Golden Raisins and Pine Nuts, as well as a variation for Mixed White and Yellow Rice (which is the one that I made). The recipe is vegan, so it can be incorporated into a vegan or vegetarian lifestyle, but it also pairs well with chicken, lamb, beef, seafood, or any curry dish. I, personally, paired the variation recipe with a baked jalapeño-stuffed chicken breast, which turned out to be a delicious pairing. Faith, congratulations on the cookbook release, and thank you for inviting me to be a part of your launch party!!

Saffron Rice with Golden Raisins and Pine Nuts

Saffron Rice with Golden Raisins and Pine Nuts

Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.

Serves 4-6
Preparation Time: 10 minutes
Cooking Time: 20 minutes, plus 15 minutes to let the rice sit after cooking

1 1/2 cups (325 g) basmati rice, rinsed
2 tablespoons olive oil
3 tablespoons pine nuts
1 onion, finely diced
4 tablespoons sultanas (golden raisins)
1 3/4 cups (425 ml) boiling water
3/4 teaspoon salt
1/2 teaspoon saffron threads (or 1/2 teaspoon turmeric)

1. Soak the rice in tepid water for 10 minutes; drain. While the rice is soaking, put half a kettle of water on to boil.
2. Add the oil to a medium, thick bottomed lidded saucepan over medium heat. Add the pine nuts and cook until golden brown, about 1 to 2 minutes, stirring constantly. Transfer the pine nuts to a small bowl and set aside.
3. Add the onion to the saucepan you cooked the pine nuts in, and cook until softened and just starting to brown, about 5 to 7 minutes, stirring occasionally. Add the rice and cook 2 minutes, stirring frequently. Stir in the sultanas, boiling water, salt, and saffron (or turmeric), turn the heat up to high, and bring it to a rolling boil.
4. Give the rice a stir, then cover the saucepan, turn the heat down to very low, and cook until tender, about 10 minutes (do not open the lid during this time). Turn the heat off and let the rice sit (covered) 15 minutes, then fluff with a fork.
5.Transfer to a serving dish and sprinkle the toasted pine nuts on top; serve.
OPTIONAL Add two pods of cardamom, two whole cloves, and one 2-inch (5 cm) piece of cinnamon stick at the same time that you add the rice.

Mixed White and Yellow Rice

VARIATION: Mixed White and Yellow Rice

Serves 4 to 6
Preparation Time: 10 minutes
Cooking Time: 20 minutes, plus 15 minutes to let the rice sit after cooking

1½ cups (325 g) uncooked basmati rice, rinsed
2 tablespoons oil
1 onion, finely diced
1 bay leaf
2 whole cloves
2 pods cardamom, cracked open
2 whole peppercorns
¾ teaspoon salt
1¾ cups (425 ml) boiling water
1-2 pinches saffron threads or ½ teaspoon turmeric dissolved in 1 tablespoon hot water

1. Soak the rice in tepid water for 10 minutes; drain. While the rice is soaking, put half a kettle of water on to boil.
2. Add the oil to a medium, thick-bottomed lidded saucepan, cover and place over moderately high heat. Once hot, add the onion and cook until softened, about 5 minutes, stirring occasionally.
3. Add the rice, bay leaf, cloves, cardamom pods, peppercorns, and salt, and cook until fragrant, about 2 minutes, stirring frequently. Add the boiling water to the rice, turn heat up to high, and bring it to a rolling boil. Give it a stir, cover the pot, turn heat down to very low, and cook 10 minutes (don’t open the lid during this time).
4. After the rice is cooked, let the pot sit with the lid on for 15 minutes, then fluff the rice with a fork. Transfer 1/3 of the rice to a separate bowl.
5. Stir the saffron or turmeric-colored water into 1/3 of the rice (the rice will turn yellow). Mix together the yellow rice and white rice; serve.

Just for fun, here's my photo:

Edible mosaic rice