my photos on tastespotting
Secret Recipe Club
The Great Food Blogger Cookie Swap 2012
This area does not yet contain any content.

Entries in Rice (20)


Cheesy Chicken and Wild Rice Casserole

Making "gloopy" looking food, as Joel calls it, in addition to eating dinner after the sun goes down does not make for pretty pictures...sorry!

Growing up, I was very familiar with casseroles.  They were an easy, go-to meal for a family like mine, that was always on the go.  However, since I've been on my own, casseroles haven't been much of a staple in my house.  Mostly because a) there are only 2 of us, and b) Joel claims he isn't a fan.  The other night, I decided to change things up for once and made this recipe that I found on Picky Palate.  I love anything that is topped in cheese, so I figured it was a safe bet for us to give it a try.  It did take a little longer than I'd hoped, but it was very good.  It made a lot, as casseroles tend to do, but that is fine by me.  Leftovers make a great dinner, too!

3 tablespoons Olive Oil
1 Onion, finely diced
3 Celery Stalks, finely diced
3 Carrots, peeled and diced
2 tablespoons Garlic, minced
2 cups Chicken Breast, shredded and cooked (I used a rotisserie chicken)
2 cups Steamed White Rice
16 ounces Prepared Wild Rice (I used less, but only because I had a smaller package)
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Garlic Salt (I used granulated garlic powder)

Cheese Sauce:
4 tablespoons Butter
1/4 cup Flour
1/4 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
2 cups Chicken Broth (I used vegetable broth)
2 cups Cheddar Cheese, shredded (I used about a cup)
Top with 1 1/2 cups shredded cheddar cheese (I used about a cup)

Preheat the oven to 350 degrees.  Heat the oil in a medium dutch oven over medium heat.  Saute the onion, celery, and carrots until softened, about 10 minutes.  Stir in the garlic and cook for 1 minutes.  Add the chicken, rices, salt, pepper, and garlic salt.  Reduce heat to low.  Meanwhile, prepare cheese sauce by melting butter in a medium saucepan over medium heat.  Whisk in the flour, salt, and pepper.  Slowly pour in the broth, whisking continuously.  Whisk until thick and boiling, then stir in the cheese until melted.  Pour the cheese sauce into the rice mixture then transfer to a 9x13 inch baking dish.  Top with additional cheese and bake for 25-30 minutes, or until the cheese is melted through.  I cooked the casserole for about 15 minutes, since everything was already cooked and warmed through, then I placed it under the broiler until the cheese was bubbly and brown.  


Rarebit Risotto

Yesterday, Joel wanted to look for a new book to start reading so we went to his favorite local bookstore. They have a pretty decent cookbook section so immediately I went right over to the shelf and started flipping through them. Right before I decided that nothing was catching my eye, we found a handful of Moosewood Restaurant cookbooks on a smaller shelf behind us. We flipped through the first one that we picked up (Moosewood Restaurant Simple Suppers) and started to drool over the pictures. I ended up buying it along with a desk calendar (40% off!) from The Joy of Cooking. As soon as we brought it home, we started reading all the recipes and putting little flags on the pages that we had to make soon. This recipe is one of the many recipes that we couldn't wait to try! It was so delicious but super rich! I would almost say to start with 2 cups of cheese and then go up if you feel you need to.

1 quart Vegetable Broth
1 tablespoon Olive Oil
1 1/2 cups Arborio Rice
12 ounces Beer (we used Saranac Pale Ale)
3 cups Broccoli, chopped
1 tablespoon Dijon Mustard
4 cups Cheddar Cheese, shredded
2 cups Cherry Tomatoes, halved

In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer. Meanwhile, in a large heavy saucepan on medium-high heat, warm the olive oil. Add the rice and stir until well coated with oil. Add the beer and stir until the rice has absorbed the liquid, a couple of minutes. Ladle in the simmering broth a cup at a time, stirring often. Let the rice absorb most of the broth before adding the next cup, usually about 5 minutes between additions. While the risotto is cooking, steam the broccoli until bright green and just tender. Set aside. When the last of the broth is absorbed, the kernels of rice should be al dente and the risotto moist. Add the mustard and cheese to the risotto and stir until the cheese is melted. Stir in the broccoli and the tomatoes, season with black pepper, and serve hot.


Wild Rice & Portobello Salad

I found this recipe here from Joelen at What's Cookin, Chicago? It was different but pretty good. We scaled her recipe down, since it was just for the 2 of us, and we still had leftovers. The recipe below reflects my changes. It was definitely a decent meal on the lighter side, which was perfect for tonight.

1 box Long Grain & Wild Rice Mix (rice only, not seasoning packet)
2 cups Vegetable Broth
Pinch of Salt
1 Bay Leaf
4 Thyme Sprigs
1 1/2 teaspoons Canola Oil
1 Garlic Clove, minced
1/2 Red Onion, chopped
8 ounces Baby Portobello Mushrooms

Prepare the rice according to package directions, substituting water with broth. Add salt, bay leaf, and thyme to the pot. Once the rice has been cooked, set it aside.

In a skillet, heat the oil over medium-high heat. Add the garlic and onions and saute until softened. Add the mushrooms, stirring occasionally for 5-6 minutes or until lightly browned. Remove from heat, drain, and set aside.

1/4 cup Olive Oil
3 tablespoons Balsamic Vinegar
2 Shallots, thinly sliced
1 teaspoon Ground Cumin
1 teaspoon Fresh Thyme Leaves, chopped
1 teaspoon Freshly Ground Black Pepper
1/2 cup Mixed Dried Fruits (I used apples, cranberries, papaya, pineapple, & apricots)
1/2 cup Toasted Walnuts, chopped
1/2 pound Salad Greens (we used chopped romaine)
4 ounces Goat Cheese, crumbled

In a small bowl, whisk together the oil, vinegar, shallots, cumin, thyme, and pepper. Season with salt and add the dried fruits.

In a salad bowl, combine the rice, mushrooms, and walnuts. Toss with the vinaigrette and fruits. Serve over greens and top with goat cheese.


Brown Rice & Black Beans

In October, I found this recipe from The Way the Cookie Crumbles and I flagged it for future use. I originally wanted to make it as a meal in itself, but tonight I was hungry, so we grilled up a few chicken sausages from the freezer to go along side of this rice. The original recipe can be found here, but the recipe below reflects the few changes that I made. This was delicious! I have never had rice cooked so perfectly before!

4 tablespoons Olive Oil
1 Green Bell Pepper, chopped
1 Red Onion, chopped
3 Garlic Cloves, minced
1 cup Vegetable Broth
2 1/4 cups Water
**(I used 2 cups broth and 1 1/4 cup water, just so I could use the whole can of broth up)
1 1/2 cups Brown Rice
1 teaspoon Salt
1 can (15.5 oz) Black Beans, drained and rinsed
1/4 teaspoon Black Pepper
1 cup Frozen Corn
1 Lime, wedged

In a 375 degree preheated oven, heat olive oil in a dutch oven until shimmering. Add the chopped bell pepper and onions and cook, stirring occasionally, until browned, about 12 to 14 minutes. Stir in the garlic and stir until fragrant, about 30 seconds. Add broth and water. Cover and bring to a boil. Remove pot from heat and stir in rice and salt. Cover and bake until rice is tender, about 1 hour 10 minutes. Remove the pot from oven, uncover, fluff rice with a fork, and stir in beans and corn. Replace the lid and let stand for about 5 minutes. Stir in the black pepper and serve.


My Attempt at Sour Cream Rice

I found this recipe a while ago on A Taste of Home Cooking. It looked good and pretty easy. I had plans on Wednesday night, so I needed to make a quick dinner. We decided to go with quesadillas filled with pepper jack cheese, onions, and peppers. To go along with it, I planned on making the Sour Cream Rice recipe. I cooked the rice, opened the can of chile peppers, and chopped up some cilantro. I went to the fridge to get the sour cream out and much to my surprise, it was quite furry inside! I didn't think it was in there that long, but apparently it was! So, no sour cream...crap! I improvised on the rest of the recipe. The recipe below represents what I actually did. It wasn't the most flavorful dish, but it was ok. I'm sure it would have been much better if I actually had the sour cream like I was supposed to!

1 cup White Rice, uncooked
1 can Chicken Broth (14 ounces)
1 can Diced Green Chile Peppers (4 ounces)
2 cups Shredded Cheddar Cheese
1/2 bag Frozen Corn
1/4 cup Fresh Cilantro, finely chopped
Salt & Pepper to taste

In a pot, bring the rice and chicken broth to a boil. Reduce the heat and cover the pan, simmering for about 20 minutes or until the rice has been cooked. Add the peppers, 1 cup of the cheese, corn, and cilantro to the rice. Mix and season with salt and pepper.

Transfer the rice mixture to a lightly greased casserole dish and top with the remaining cheese. Bake uncovered for 30 minutes at 350 degrees, until the cheese has melted.

Page 1 ... 1 2 3 4