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Entries in Rice (20)


Rice with Herb Pesto and Feta

Rice with herb pesto

Some days, I just do not feel like being creative for dinner. I don't feel like getting every kitchen gadget out and dirtying up every pot and pan in the house (and I tend to do that on a regular basis). On those days, I crave something simple for dinner. There are not a whole lot of meals that are more simple than rice that has been jazzed up with a few herbs and some cheese; especially when all of those herbs come from the garden! This meal would be a delicious side dish to almost any protein, or even a great stand alone meal. We chose to grill up some herbed chicken sausage and serve it sliced on top. However you dish it out, this recipe is sure to please!

2 ounces Mixed Fresh Herbs (I used parsley, thyme, chives, and basil from the garden)
2 tablespoons Pine Nuts
12 Walnuts
1 Red Chile, seeded (I used a hungarian hot from my garden)
1 Garlic Clove
1/4 cup Olive Oil
1 pound Cherry Tomatoes, quartered (I used less)
1 1/2 cup Long Grain Rice (I used brown rice)
4 ounces Feta Cheese

Cook the rice in a large saucepan of boiling water until tender, about 15 minutes (mine took more like 35 minutes). Drain and rinse under cold water to stop the cooking process. Meanwhile, in the bowl of a food processor, combine the herbs, pine nuts, walnuts, chile, and garlic and pulse for about 15 seconds. Add the oil and pulse until combined. Transfer the pesto to a large bowl and add the tomatoes and rice. Gently fold in the feta and toss well. Season with salt, if desired. 

SOURCE: Quick Food by Jenny Fanshaw & Annette Forrest


Garlic Rice Pilaf

Garic rice pilaf

A few weeks ago, I made this delicious Lemon Thyme Chicken from Annie's Eats. I was planning on serving it over plain white rice, but then I clicked on a link from her post to this rice pilaf recipe. I had everything I needed on hand, so I changed course and decided to make it. I was a bit nervous, because I do tend to mess up rice, but It was, by far, the best choice I could have possibly made. Baking the rice made it surprisingly tender. It was incredibly flavorful, and helped to soak up the juices of the chicken and pan sauce. This rice would be delicious as a side dish to any meal, and it was delicious on it's own for lunch the next day, as well!

2 tablespoons Butter
3 Garlic Cloves, minced
1 cup Long Grain White Rice
2 1/2 cups Chicken Broth, divided
1/2 teaspoon Salt
1/2 teaspoon Pepper
Squeeze of Lemon Juice

In a saucepan or skillet, melt the butter over medium-high heat. Add the garlic and rice to the pan and cook until both are golden brown, about 3-4 minutes. Stir in 1 cup of the chicken broth, salt, and pepper, and bring to a boil. Pour the mixture into a covered casserole dish, cover, and bake for 25 minutes at 375 degrees. After 25 minutes, stir in the remaining 1 1/2 cups of broth and bake, covered, for 45 more minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.


Wild Rice Salad

Wild rice salad

When I first signed up for Pinterest, this recipe from Fat Girl Trapped In A Skinny Body was one of the first things I repined to my "To Eat" board. I didn't know when I was going to make this salad, but I knew it was something I had to try. When we decided to host Easter dinner again this year, I immediately remembered this salad and added it to my menu. It is a great dish to make for a crowd because it is very easily doubled (although I still ended up making entirely too much!). Another plus is that it can be made up to 3 days ahead of time, so I made it on Saturday and put it in my fridge, allowing me to have more time on Sunday to finish the other dishes I had planned to make! The sweetness of the cranberries, the crunch from the toasted nuts, and the chewy texture of the rice really come together to make a delicious salad! I could see myself making a big batch of this salad on a Sunday and keeping it in the fridge to eat all week for lunch.

For the Salad:
1 cup Wild Rice
1/2 cup Dried Cranberries
1/3 cup Toasted Pecans, chopped
1/3 cup Toasted Unsalted Cashews, chopped
1/4 cup Scallions, finely chopped
2 tablespoons Celery, finely chopped
2 tablespoons Red Onion, finely chopped

Combine 4 cups of water and 1 teaspoon of salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about 45 minutes. Drain well (if necessary) and cool. Transfer the rice to a large bowl. While the rice is cooling, mix in the cranberries, pecans, cashews, scallions, celery, and red onions. Pour the dressing (recipe below) over the rice mixture and toss to coat. Serves 4-6 as a side dish.

For the Dressing:
2 tablespoons Red WIne Vinegar
1 tablespoon Lemon Juice
1 Garlic Clove, minced
1 teaspoon Dijon Mustard
1 teaspoon Sugar
1/3 cup Olive Oil
1/2 teaspoon Ground Black Pepper

Add all ingredients to a ball jar with a cover and shake to combine.


Roasted Beet and Goat Cheese Risotto

Roasted Beet Risotto

Beets and goat cheese are two of my favorite things. I love pairing them in salads, which until now, was the only way I have eaten them together. I've had this recipe from Beantown Baker bookmarked for quite a while, and for some reason just haven't gotten around to making it. I'm glad I finally decided to. Up until now, my favorite risotto flavor was sun-dried tomato and goat cheese, but this risotto was so amazing that I think it took the top spot! The pretty pink color made it pretty, too.

3 medium Beets, trimmed
Olive Oil
Salt and Pepper, to taste

3 1/2 cups Chicken Broth (I used vegetable broth)
3 cups Water
1 small Onion, finely chopped
2 tablespoons Olive Oil
2 cups Arborio Rice
1/2 cup Dry White Wine
1 teaspoon Salt
1/2 teaspoon Freshly Ground Black Pepper
1/2 cup Goat Cheese, crumbled (I used a 4 ounce package)

Place the beets on a piece of foil. Drizzle with olive oil and season with salt and pepper. Fold the foil into a package and roast on 425 degrees for about 1 hour, or until the beets are tender. Allow them to cool for about 30 minutes (I roasted the beets 1 day ahead of time and put them in the fridge). When the beets are cool enough to handle, peel them, discarding the stems and root ends, then cut into 1/2 inch cubes. Meanwhile, bring the water and broth to a simmer in a saucepan (I skipped this step and everything turned out just fine). In a 4-6 quart heavy pot set over moderate heat, cook the onion in the oil, stirring occasionally, until softened, about 3 minutes. Add the rice and cook, stirring constantly, for about 1 minute. Add the wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1/2 cup of broth and simmer briskly, stirring constantly, until broth has been absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until the rice is tender and creamy looking, about 20 minutes. Reserve leftover broth--althoughI didn't have any left. Stir in the beets, salt, and pepper, and cook, stirring, until heated through. Thin as necessary with any additional broth. Stir in the goat cheese and remove from heat.


Chicken Sriracha Stir Fry

Chicken sriracha stir fry

Though I took a break over the holidays, I finally started back up with the weekly recipe swaps, hosted by Sarah at Taste of Home Cooking.  This week, rather than having a theme, it was decided to do a "Secret Recipe Club" style swap. I was really excited when I found that out, because I have enjoyed being a member of the SRC over the past few months.  In fact, Sarah was assigned to my blog two months ago for SRC.  So, when I got her blog this week for our swap, I was very happy! I am a follower of her blog, and I feel as though she and I have similar cooking styles. I read through many of her recipes and had quite a few on a list of potential choices, but ultimately, it came down to this stir fry. Joel loves sriaracha, so as soon as I saw this recipe, I knew I had to make it. Let me tell you, it did NOT disappoint! It was perfectly spicy and so versatile, in that you can change up the vegetable combination and it would still be delicious! I highly recommend this dish and look forward to making this again!

For the Marinade:
1 tablespoon Soy Sauce
1 tablespoon Dry Sherry
1 tablespoon Water
1 teaspoon Sriracha 
2 Boneless, Skinless Chicken Breasts, cut into bite sized pieces

For the Stir Fry
1 tablespoon Cornstarch
6 tablespoons Water
1 tablespoon Sriracha (I may have used a tad more…)
1 tablespoon Soy Sauce
2 tablespoons Oyster Sauce (I used fish sauce)
1 cup Green Beans, chopped
3 Carrots, peeled and sliced (I omitted)
1 cup Mushrooms, sliced
1/2 large Onion, chopped
1 Green Bell Pepper, sliced (I added)
1 Red Bell Pepper, sliced (I added)
2 tablespoons Cooking Oil (I used canola)
2 tablespoons Ginger, grated
3 Garlic Cloves, chopped

Place the chicken cubes in a plastic food storage bag (or bowl that will be covered with plastic wrap). Add the marinade ingredients and toss to coat thoroughly. Let stand for at least 30 minutes, or up to overnight. In a separate bowl, mix the cornstarch, water, sriracha, soy sauce, and oyster sauce; set aside. In a wok, heat 1 tablespoon of oil over high heat. Add the vegetables and stir fry for 5 minutes, or until the carrots are tender. Remove to a plate. Wipe out the wok with a wet paper towel. Heat the remaining 1 tablespoon of oil in the wok. When hot, add the ginger and garlic. After a few seconds, add the chicken mixture. Stir fry for 2-4 minutes, until the chicken is fully cooked. Pour in the sauce and stir until thickened. Return the vegetables to the wok. Serve over rice (I served it along with coconut rice).