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
Comments Off on Tangy Dressed Tuna Rice Salad
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.
Comments Off on Brown Rice Spanish Skillet
June 19, 2014
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 !
Comments Off on Bacon Bean and Rice Pot
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.
Comments Off on Citrus Wild Brown Rice Salad
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.
Comments Off on Club Night Rice Pudding
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.
Comments Off on Bacon And Egg Fried Rice
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.
Comments Off on Six Minute Almond Green Bean Rice Skillet
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.
Comments Off on Creamy Carrot And Rice Soup
May 28, 2014
Black Eyed Pea And Corn Salad
Florence
Course Salad
Cuisine American
- 2 - 15 oz cans black eyed peas
- 1 - 15 oz corn
- 1 Tbsp olive oil
- 2 Tbsp lemon juice
- 1/4 cup chopped fresh parsley
- salt and pepper to taste
- 8 oz cooked brown rice chilled
- 2 stalks celery diced fine
- 2 green onions diced fine
- 1 small red bell pepper diced fine
Drain black eyed peas and the corn through a colander; set aside.
In mixing bowl, whisk together the olive oil, lemon juice, fresh parsley, salt and pepper, until completely combined.
Add the brown rice, celery, onion, and bell pepper to the bowl with the dressing.
Toss to mix all ingredients.
Add the black eyed peas and corn.
Toss to mix all ingredients.
Serve chilled.
Comments Off on Black Eyed Pea And Corn Salad
May 20, 2014
Scallops In Creamy Cucumber Sauce
Florence
- 2 large seedless cucumbers-diced
- 1/2 tsp kosher salt divided in half
- 3 tsp butter divided in half
- 3 tsp olive oil divided in half
- 1/4 cup sour cream
- 1 1/2 lbs sea scallops patted dry
- 1/4 tsp black pepper
- 2 cups hot cooked brown rice for serving
Dice cucumbers, then put in a colander over plate. Sprinkle with 1/4 tsp salt and set aside for 30 minutes. This will help the excess water come out of the cucumbers.
In skillet over medium-high heat, add 1/2 the butter and 1/2 the olive oil.
When oil and butter are hot, add the drained cucumbers and cook, until cucumbers soften and lightly browned (stir often).
Add the sour cream,cook and stir for approximately 1 minute or until creamy and hot.
Add the remaining butter and olive oil to skillet over medium-high heat.
Add the scallops to hot butter and oil, sprinkle with the remaining salt and all the black pepper and cook, turning, until lightly browned. Do NOT under cook the scallops.
Add cucumber mixture back in to skillet and mix well until evenly heated.
Serve over 1/2 Cup brown rice.
Comments Off on Scallops In Creamy Cucumber Sauce
April 23, 2014
Creamy Tuna Rice
Florence
Course Side
Cuisine American
- 1 cup water
- 1/2 cup milk
- 1/2 teaspoon dill weed
- 1/4 teaspoon salt
- 6 slices process American cheese
- 1 1/2 cups minute original rice uncooked
- 1 can tuna -- drained
- 2 tablespoons chopped fresh parsley
Bring water, milk, dill and salt to boil over medium head in a saucepan.
Add cheese; cook until melted
Stir in MINUTE Rice, Tuna and parsley; cover
Remove from heat.
Let stand for approximately 7 minutes so rice will absorb all water.
Comments Off on Creamy Tuna Rice
April 16, 2014
Gobhi Mung
Florence
Course Main
Cuisine Indian
- 1 cup yellow split mung beans
- 2/3 cup finely chopped onions
- 1 tablespoon grated ginger
- 2 teaspoons minced garlic
- 1/3 teaspoon turmeric
- 3 medium potatoes -- peeled and quartered
- 1/3 small head cauliflower -- cut into florets
- 1 tablespoon salt
- 12 tablespoons ghee or clarified butter
- 1 tablespoon cumin seeds
- 2 green chiles -- seeded and minced
- 1/2 teaspoon red pepper
- 2 teaspoons lemon juice
- 2 tablespoons chopped coriander leaves
- 2 cups cooked rice
Wash mung beans and place in stock pot.
Add onions, ginger, garlic, turmeric and 3 cups water and bring to boil.
Reduce heat and simmer for 15 to 20 minutes.
Add potatoes, cauliflower, salt and 2 more cups water.
Continue cooking for 15 minutes.
Warm ghee over high heat, when very hot, add cumin seeds and fry until they turn dark brown
Add chiles and red pepper and stir occasionally.
Combined all remaining ingredients (except rice) and mix well.
Serve over 1/2 cup rice.
Comments Off on Gobhi Mung
« Newer Posts —
Older Posts »