June 25, 2014
Easy Green Veggie Fried Rice
Florence
Course Main
Cuisine American
- 2 cups cooked rice
- 1 Tbsp vegetable oil
- 1/2 cup frozen broccoli florets thawed and drained
- 1/2 cup frozen peas thawed and drained
- 3 tsp soy sauce
- 2 tsp sesame oil
- 1/2 cup chopped fresh green onions including tops
Put a large heavy skillet over medium heat, add vegetable oil and heat well, then add rice, stirring until light golden in color.
Add in the broccoli and peas, stir and cook until vegetables are tender, about 3 minutes.
Add the soy sauce, sesame oil, and green onions, stir until ingredients are all hot.
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June 23, 2014
Tangy Dressed Tuna Rice Salad
Florence
Course Salad
Cuisine American
- 1 Tablespoon extra-virgin olive oil
- 2 teaspoon fresh squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 cups cooked brown rice cooled
- 2 celery stalks chopped fine
- 2 green onions chopped
- 2 fresh Roma tomatoes diced
- 2 cans 5 oz ea white tuna packed in water, drained well
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Brown Rice Spanish Skillet
Florence
Course Rice
Cuisine Mexican
- 1 Tbsp cooking oil
- 2 cups uncooked brown rice
- 1 large sweet onion diced fine
- 1 medium green bell pepper diced fine
- 4 cups vegetable broth or chicken broth
- 1 - 15 oz can diced tomatoes-green chili blend
- 1/2 tsp kosher salt
- 3 Tbsp chipotle pepper
Add oil in large skillet over medium heat; add the brown rice, onion, and bell pepper and saute, stirring, until the vegetables soften.
Add the remaining ingredients, stir, reduce heat to low, cover the skillet loosely, and simmer for 25 to 30 minutes or until the rice is tender.
Serve hot or room temperature as a side dish with grilled meat of your choice.
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June 19, 2014
Mexican Jicama Sticks
Florence
Course Side
Cuisine Mexican
- 1 medium size jicama
- 3 Tbsp fresh lime juice
- 1/4 tsp chili powder
- 1/4 tsp sea salt
Peel the jicama then cut into french fry size strips.
Place jicama in bowl and sprinkle with lime juice and chili powder and toss lightly.
Add salt, toss again.
Chill or serve immediately.
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Bacon Bean And Rice Pot
Florence
Course Main
Cuisine American
- 6 slices bacon diced
- 1 large onion diced
- 1 garlic clove minced
- 1 cup beef broth
- 1 1/2 cups water
- 1 cup uncooked rice
- 1 tsp dried thyme
- 2 cups cooked or canned pinto or kidney beans
In skillet over medium heat, add bacon pieces and cook until browned and crispy.
Drain excess fat off on paper towels and set aside
Add in bacon grease the onion, stir and cook until softened slightly, then add garlic and cook 30 seconds longer, stirring constantly.
Add beef broth and water to skillet, stir, then add the rice and thyme.
Cover skillet, turn heat to low, and simmer until rice is tender, about 20 to 25 minutes depending on rice.
Add the beans, stirring to combine, and heat until mixture is hot; remove from heat, cover skillet again and let stand for 5 more minutes.
Remove from heat and add bacon pieces.
Server and Enjoy !
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June 17, 2014
Citrus Wild Brown Rice Salad
Florence
Course Salad
Cuisine American
- 1 Tbsp olive oil
- 1/2 Tbsp white rice vinegar
- 1/2 Tbsp real orange juice
- 1 tsp soy sauce
- salt and black pepper to taste
- 1/2 cup cooked brown rice chilled
- 1/2 cup cooked wild rice chilled
- 2 green onions chopped
- 1 celery stalk chopped fine
- 1/2 red bell pepper chopped fine
- 1 orange segments removed and cut in half (or use mandarin oranges)
- 2 Tbsp golden raisins
- 2 Tbsp chopped almonds toasted
- mixed greens for serving optional
In bowl, whisk together olive oil, vinegar, orange juice, soy, salt and pepper to taste.
Add all remaining ingredients and toss to coat evenly with dressing.
Server over mixed greens.
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Club Night Rice Pudding
Florence
Course Main
Cuisine American
- 1 quart whole milk
- 1 pint heavy cream
- 1/2 tsp salt
- 1 whole vanilla bean
- 1 cup white sugar
- 3/4 cup long grain white rice
- 1 large egg yolk whisked
- 1 1/2 cup whipped cream topping
Combine the milk, heavy cream, salt, whole vanilla bean and 3/4 cup of the sugar into a saucepan; over medium heat. Bring just to a gentle boil stirring frequently. Continue stirring while you add the rice; turn heat to very low.
Cover the saucepan and simmer for 20 to 30 minutes, just until rice is cooked (it should be soft but not mushy).
Remove the saucepan from burner and let cool at room temperature for a few minutes.
Remove the vanilla bean, then start stirring the mixture gently while you add the remaining 1/4 cup of sugar, stirring until the sugar dissolves.
Ladle about a cup of rice mixture into a separate bowl and stir until room temperature, then, while stirring, add the egg yolk, combining it well, then add back into the saucepan with the rest of the rice mixture and stir to combine well; let entire mixture cool to room temperature.
Add most of the whipped cream topping to the saucepan (reserve about 1/8 of a cup) and stir to combine, then pour mixture into a broiler-proof shallow dish and spread the remaining whipped cream topping evenly over the top of the mixture.
Heat the broiler.
Put dish under the broiler and cook just long enough for the top to get golden brown.
Remove and refrigerate (uncovered) until chilled.
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June 16, 2014
Bacon And Egg Fried Rice
Florence
- 4 slices bacon diced
- 4 eggs beaten slightly
- 4 cups COOKED rice
- 3 tsp soy sauce
- 3 green onions chopped
- 1/2 cup frozen peas
Fry bacon in skillet until crisp.
Cut bacon in to pieces and set aside.
In bacon grease medium-low heat, add beaten eggs and cook (lightly scramble); remove and set aside.
Change heat to medium-high, add rice and stir-fry until rice browns slightly, add soy sauce, stir and cook for 1 minute, then add in the onions and frozen peas, cook for 1 minute, then add in the bacon and cooked eggs, stirring and cooking just until everything is hot.
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June 14, 2014
Red Bell Pepper Jicama Slaw
Florence
Course Salad
Cuisine Mexican
- 2 large limes juiced
- 1/4 tsp hot pepper sauce
- 1 Tbsp brown sugar
- 1/2 cup olive oil
- salt and pepper
- 1 jicama peeled and cut into very thin strips
- 1 red bell pepper cleaned and cut into very thin strips
- 1 green onion chopped
Whisk together the lime juice, hot pepper sauce, and brown sugar, in glass bowl.
Add in olive oil slowly, whisk until dressing thickens.
Taste and add salt and black pepper as needed, then whisk to combine.
Add into the bowl the jicama, red bell pepper, and the onion and toss to combine. Taste and adjust seasoning. Serve immediately.
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June 13, 2014
Six Minute Almond Green Bean Rice Skillet
Florence
Course Side
Cuisine American
- 1 tsp butter
- 1/2 cup slivered almonds
- 1/2 cup finely diced red bell peppers
- 3 cups cooked brown rice
- 1 package 10 oz frozen French-cut green beans, thawed and drained
- 2 green onions cut into thin strips
- salt and pepper to taste
In large heavy skillet, place over medium heat, add butter and slivered almonds, and cook until almonds are light golden in color; about 1 minute.
Add the red bell peppers to skillet and continue cooking and stirring until peppers soften slightly; about 2 minutes.
Add rice and green beans and continue cooking and stirring until all ingredients are hot; about 3 minutes.
Add the green onions, stir, taste and season as desired.
Serve immediately.
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June 12, 2014
Creamy Carrot And Rice Soup
Florence
Course Soup
Cuisine American
- 1 lb regular carrots peeled and chopped
- 1 medium size onion chopped
- 1 Tbsp cooking oil
- 4 cups chicken stock or broth divided
- 1/4 tsp dried tarragon
- 1/4 tsp white pepper
- 2 to 3 cups COOKED rice depending on preference
- sour cream for garnish
Combine carrots and onion in a soup pot with the oil; cook over medium heat, just until vegetables soften.
Add 2 cups chicken broth, tarragon, and white pepper, reduce to low, simmer slowly for 10 minutes.
Put mixture into food processor and process until pureed, then pour back into soup pot.
Add 2 additional cups of broth to the soup pot, then stir in the rice over medium heat and stir, cooking until heated through.
Serve hot with a dollop of sour cream on top of each serving.
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June 11, 2014
Simply Yummy Yuca
Florence
Course Side
Cuisine Mexican
- 1 lb yuca peeled
- cooking oil
Add water to a stock pot and bring Yuca to a boil.
Reduce heat and simmer the yuca slowly for 20 minutes or until just fork tender.
Preheat your oven to 350F degrees.
When yuca is tender.
Cut yuca into thin wedges, removing inner core.
Generously grease baking sheet with oil and evenly arrange wedges.
Drizzle yuca with oil.
Cover loosely with aluminum foil and bake for 10 minutes.
Remove aluminum foil and bake for another 10 minutes.
Cool on wire rack.
Server.
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