Recipes Trending: rice

Showing posts with label rice. Show all posts

Sunday, May 4, 2014

FENNEL AND TOMATO RICE

Most of my blogger friends and readers know that I am crazy about fennel. I add fennel seeds in all the savory dishes. It is not only because I was taught to cook like that by my granny but also I think I must have inherited her love for fennel seeds. When making variety rice like these fennel seeds imparts a nice flavor to the dish. I love one-pot dishes like tomato rice. I have tried many variations to my favorite tomato rice by adding dill leaves and spinach. This time I tried adding some fennel and we did like this rice very much. Fennel was not too overpowering here and it was indeed very mild blending along with the onions. If you love the flavor of fennel, then you will love this dish!

I have made this rice with brown rice. These days everybody seems to be change to brown rice, many of my friends have stopped white rice completely and we too started getting brown rice only rather then white rice. This is a quite healthy trend indeed. I have used a short grain brown rice variety that I got from Costco. I think that brown basmati rice is the best choice for anyone switching over from white rice to brown rice to begin with. They seem to hold their shape quite well when making variety rice like briyani or tomato rice.

INGREDIENTS:

Cooked brown rice, 1 cup.
Ripe Roma tomatoes, medium-size, 3.
Red onions, medium-size, 2.
Fennel 1 medium-size bulb.
Ginger-garlic paste, 1teaspoon.
Green chilies, 1-2.
Chili powder, ½ teaspoon.
Coriander powder, 1 teaspoon.
Turmeric powder, ¼ teaspoon.
Mustard seeds, ½ teaspoon.
Fennel seeds, ¼ teaspoon.
Curry leaves and cilantro for garnishing.
Salt as per taste.

PREPARATION:

Cook the rice separately and let it cool. The rice should not be mushy. Chop off the stalks from the fennel bulb and discard it. Dice the bulb into small pieces including some of the fronds from the stalk. Dice the onion and tomatoes and slit the green chilies into 2. Heat a pan with 2 teaspoons of oil. When the oil is hot enough, add the mustard seeds and let it splutter. Then add the fennel seeds and fry for 2 seconds. Add the diced onions, fennel, and curry leaves and sauté for a few minutes until the onions turn translucent. Now add the ginger-garlic paste, tomatoes, and green chilies and sauté for a few more minutes until everything is blended. Add the chili powder, coriander powder, turmeric powder, and salt and mix well. Cook closed under low flame for 5 minutes until the raw smell of the spices goes. Now add chopped cilantro and rice and mix everything. Let it sit under low flame and switch off the stove. Serve hot with raita or any spicy side dish.

TRIED AND TASTED: MALAR’S FENUGREEK RICE

This week I also tried Malar’s fenugreek rice and it was really delicious. I had used fresh methi leaves that I had grown in a small pot in my patio. This rice was very mild and went well with potato fry. Click here for the recipe.

Thursday, May 1, 2014

Thin rice Poha Atukulu sweet pongal

As every one know pongal is the festive dish in south India, I just tried this recipe with thin rice (Poha /Atukulu) and brown sugar instead of regular rice and jaggery. It came out really well.

Here is the recipe,
Ingredients:
Thin Poha / Atukulu / thin rice : 4cups
Brown sugar-1cup (or you can use grated jaggery-3/4cup)
Unsalted Butter/ ghee-3ts
cardamom powder-1ts
Nuts (rasins + cashew nuts + almonds(walnuts))-1/2cup
Method:

Soak the thin rice in water for about 7-10min.
Drain out excess water, you can squeeze out water with hands.
Poha should not contain excess water.
Now, take a thick bottom non-stick pan and heat butter/ ghee under medium flame and when it melts add all nuts and saute them until the cashewnut turns golden brown.
Now add brown sugar and cook until the mixture starts bubbling up.
Add poha and stir it well, at this point if you need to improve consistency donot add water add butter/ghee.
This will cook very fast under, medium flame.
When the poha is completely cooked turn the stove off and add cardamom powder.

It is easy and simple dessert ready in just few minutes, Im sure you will enjoy this and will make it again and again like me. It saves time.

Saturday, April 12, 2014

MICROWAVE RICE

This is a handy little recipe for rice cooked in the microwave oven. It is easy, requires no "pot watching" and produces perfect rice.

2 cups boiling water
1 cup long grain white rice (not instant)

Mix everything in a heat safe glass or ceramic bowl and cook on high (uncovered) in your microwave for 10 minutes. Remove and fluff with a fork. Return to microwave and cook at 50% power for another 5 minutes. Fluff again with the fork. Thats it!!

NOTE: All microwaves cook differently. If you have an underpowered microwave, you may have to cook it an extra minute on 50% power. If you have a super powerful microwave...maybe subtract a minute during the 50% stage.

NOTE: Add butter and favorite seasonings to rice AFTER it is cooked.

Thursday, April 3, 2014

Pork Roast Round III Pork Fried Rice

I have certainly gotten my moneys worth from a 2 pound ribeye pork roast that I purchased and first dined on Monday night. The first meal was Raspberry Jalapeno Glazed Pork Roast, Twice Baked Potatoes and Napa Cabbage Slaw, which was fantastic (just scroll back to Monday night for the recipes). Then, Tuesday night, I enjoyed the pork roast with Cuban black beans and rice, which is one of my favorites (recipes are just one day down). The finale for the pork roast was last night when I used the last of it to make a delicious and very simple pork fried rice.

I have made and posted recipes for shrimp and chicken fried rice within the last few months, so I think this will be the final installment in the fried rice trilogy. It is best to chop and prepare all of the ingredients before turning on the stove because, once you start, it goes really fast and there is no time to be chopping onions in the middle of the stir fry. Prepare the sauce by combining 1/4 cup of soy sauce, with 2 tablespoons of rice wine vinegar and 1-2 teaspoons of Asian chili garlic sauce, depending on how hot you like it.

Next, move onto vegetable preparation starting with 1 tablespoon freshly grated ginger and 1 large clove of garlic, grated. Set that aside while you chop the vegetables. Start with a bit of green pepper and red onion, then slice some cabbage (you could certainly use slaw mix from the bag) and one green onion. I did have some preshredded carrots that I threw in as well as some broccoli slaw from a bag. Crack one egg into a bowl and wisk to combine. If you are using meat as I am using the left over pork (you could also use left over chicken or steak too) chop into a small dice Finally, have the rice ready to go (it is best to use left over white rice from the night before, so make extra and be sure to save it).

Now, fire up a very large skillet or wok and heat about 1 tablespoon of canola oil. Once hot, add the wisked egg and cook very quickly, like you would a scrambled egg. Remove the egg to a plate and set aside. Add more oil and ginger and garlic and cook until fragrant, just 30 seconds or so. Then add the green pepper and onions and cook for a minute or two. Add the cabbage, carrots and broccoli slaw to the pan and stir well to combine. Add the pork (or other meat) to the pan and cook to heat through. Next, return the chopped egg to the pan as well as about 1 cup of left over rice. Again, stir to combine and heat through. Pour the soy sauce mixture into the pan while stirring continuously until all ingredients are evenly coated. Turn off the heat and cover. Allow to sit and let the flavors combine for about 10 minutes. Plate and serve with a sprinkle of chopped green onion.

Tuesday, March 25, 2014

JALFREZI LAYERED BROWN RICE

JALFREZI LAYERED BROWN RICE

Ingredients:

Boneless chicken ½ kg
Oil 1 cup
Tomato ketchup ½ cup
Brown rice 2 – 2 ½ cups
Lemons 2
Chopped green chilies 4
Capsicums 4
Crushed black pepper 1 tsp
Red chili flakes 1 tsp
Ginger garlic paste 1 tbsp
White vinegar 2 tbsp
Soya sauce 2 tbsp
Salt to taste

Method:

Wash and soak 2- 21/2 cup of rice in water. Now take 1 cup oil in the pan and add in 1 tbsp ginger garlic paste and sauté it. Then add in ½ kg chicken and some salt. Cook it till the water of the chicken dries. Then add in 1 tsp red chili flakes, 1 tsp crushed black pepper, 1 tbsp soya sauce, 1 tbsp white vinegar, salt and ½ cup tomato ketchup. Cook it. Boilthe rice and add in some salt. Drain the water and keep them aside. Layer the rice in the pan and add in the chicken hen add in fried capsicum cubes. Then again layer the rice, chicken and capsicum. In the end, top it with rice. Add in 1 tbsp soya sauce and 1 tbsp vinegar. Simmer it and serve.

Friday, March 14, 2014

Schezwan Fried Rice

Schezwan Fried Rice is colorful and simple spicy rice which can in prepared in very less time. This is mine and my husband’s one of the favorite dish. And I learnt this easy recipe from my friend Tulasi.

This rice is part of Chinese cuisine which is prepared by tossing rice with veggies and schezwan sauce which gives unique and yummy taste. I love its flavor. We can add veggies of our choice.

I make this rice quiet frequently in my weekdays as it is very Easy, Quick and flavorsome Rice for those hectic days when I and my husband are on the run.

Ingredients:

Basmati Rice – 1 cup

Ginger garlic paste – 1 tsp

Veggies (Capsicums, onion, carrot, peas, corn) chopped length wise all together – 1 ½ cup

Schezwan sauce -2 – 3 tsp ( based on spicy)

Salt As Required

Oil – 2 tsp

Preparation

Cook 1 cup basmati rice with 1 ½ cup water and keep aside.
Boil all veggies with very little water in a microwave for a min.
Heat oil in a frying pan add ginger garlic paste and fry for a min.
Add all veggies and cook for 2-3 minutes.
Now add Schezwan sauce, salt and mix well.
Add boiled rice and toss well till the sauce mixes well with veggies, rice and fry for 2 minutes
Yummy Rice is Ready!!!!

Sending this to Spotlight-LunchBox ideas hosted by Chandrani , Showcase -Whats Your LunchBox hosted by Divya and to my event CC-Spring Seasonal Food

Monday, March 10, 2014

Rice and Cream!!! Рис со взбитыми сливками!

This rich, creamy twist on traditional Chicken Plov. This rice is my kids favorite dish. Its like a different version of Plov, with a creamy texture. We really love it.

Ingredients:
1 lbs cooked chicken
3 cups cooked rice
1 small onion
4 carrots
1.5 cups whipping cream
Salt, Pepper

Cup onion into small cubes.

Shred carrots.

Saute in oil until golden brown.

I cut chicken into very small pieces. Or boiled chicken can be ground. Before I put it in; I saute it in the butter for a few min until it gets golden. Put meat in the baking dish.

Add onion with carrots on top.

Whip whipping cream.

Add fully cooked rice (I added half teaspoon turmeric in mine to make it yellow)

Put cream on top of rice.

Cover and bake for 30 min on 350F.

It should look like this. Mix it before serving.
Enjoy!!!

Wednesday, February 19, 2014

Baked Chicken Chili Brown Rice Casserole

Easy budget friendly chicken chilli and rice bake

Easy chicken rice casserole- gluten-free comfort food on a budget..

Need to use up leftover chili in a creative way? Toss this easy, budget-friendly recipe together- and transform leftover chicken chili into a cozy casserole.

By Monday or Tuesday I usually have one or two containers of leftovers kicking around. Too small to serve as a meal, but just too darn good to throw out. What to do? Make up a recipe. I've had some curiously palatable combos arise from this impulse to transform leftovers into something savory and fun. Here's the latest.

Read more + get the recipe >>

Tuesday, February 18, 2014

Cafeteria Chic – Beef and Rice Stuffed Bell Peppers a Work in Progress

The last time I saw stuffed bell peppers, they were sitting in a steam table in a hospital cafeteria. I didnt get them, but it was tempting. I really love the flavor profile of stuffed bell peppers, or as they say in hospital cafeterias, I like the flavor of stuffed bell peppers.

The sweet bitterness of the roasted pepper, along with the aromatic, meaty filling makes for a very nice plate of food. And of course, any time you can get your meat, vegetable, and starch in one neat package, you have to love that.

As I say at the beginning of the video, Im still playing around with different fillings for this recipe before deciding on which version goes in the cookbook. This is pretty close however, and no matter what you use, the technique for prepping the peppers is basically the same.

Many people boil the peppers for a few minutes first. I dont, and have never felt the need to. Also, many recipes call for browning the beef first, then making the stuffing. I may try that out, but Ive always used raw meat, and think its probably a better way to go.

The biggest potential change to the recipe you see in the clip is the meat. For the cookbook, Ill probably use a sausage and beef blend. More flavor, and more fat, usually means a better recipe, but stay tuned for the final word on that.

The ingredients below are exactly what I used, but Ive made notes next to some with suggestions. If you give these a try, and come up with some incredible combination, please let me know. Enjoy!

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Ingredients:
6 bell peppers
1 1/2 pounds ground meat (I used all lean beef, but suggest you try 1 lb. beef with 1/2 lb. pork sausage)
1/2 onion, sliced
2 cups tomato sauce, divided (I would increase this to 3 cups, and use an extra cup in the baking dish)
1/2 cup beef broth (I would increase this to 1 cup)
1/4 tsp red pepper flakes
2 tsp salt
1/2 tsp fresh ground black pepper
1/4 cup chopped Italian parsley
4 cloves garlic, minced fine
1/2 cup finely grated real Parmesan cheese (Parmigiano Reggiano)
1 1/2 cups cooked rice

Friday, February 14, 2014

Indo Chinese Egg Fried Rice

Ingredients
Jasmine Rice/ Basmati Rice (cooked)-2cups
Eggs (seasoned with pepper and salt and scrambled)-4

Carrot (finely chopped)-1/4cup

Beans (finely chopped)-1/4cup

Garlic cloves (chopped)-2

Soy sauce-1/2tsp

Pepper and Salt to taste

Method
Heat oil in a wok; add garlic, carrot, and beans. Stir fry for a minute. Add the scrambled eggs, cooked rice. Add soy sauce and season with salt and pepper. Serve hot with Chicken Manchurian, Hot and Sour vegetables, etc.

Saturday, February 1, 2014

SANDRA’S BURGER RICE and ASPARAGUS CASSEROLE

This website added my photograph
of my above casserole to their site
stating that it was created by
a Sandra and it was interesting
on 5-19-11...(Funny, as its a website
dedicated by everything
created by "SANDRAS")
@ http://flickriver.com/photos
/tags/sandras/interesting/...

Servings: (6 to 8)

Prep: 15 Mins. |
Bake 1 Hr.

Posted: by Sandra

INGREDIENTS

1 lb. extra-lean moose burger (or venison, beef , or buffalo)

1 yellow onion, chopped
1 cup celery, chopped
4 button mushrooms, sliced
2 garlic cloves, minced
1 (10.75 oz. can) cream of mushroom soup
1 (10.75 oz. can) cream of cream of celery soup
2 tablespoons low-sodium tamari (aged soy sauce)
2 teaspoons worcestershire sauce
1 tablespoon sherry
1 soup can full of low-sodium beef broth
1 soup can full of milk
3/4 cup uncooked rice
1 bunch uncooked asparagus, trimmed, and cut into 1” pieces
¼ teaspoon freshly ground pepper
1 tablespoon organic dried parsley

--½ cup crushed Hawaiian Luau BBQ potato chips

METHOD

Preheat oven to 350 degrees. Spray a 4 qt. casserole, and set aside with lid or tin foil.

Brown burger in a large nonstick skillet over medium-high heat until ¾ the way done, and add the onions, celery, mushrooms, and garlic; sautéing until the burger is done and onions are translucent, about 7 to 8 minutes. Add the soups, soy sauce, worcestershire sauce, sherry, beef broth, milk, uncooked rice, uncooked asparagus, pepper, and parsley; mixing to combine. Pour into the casserole baking dish, and cover.

Bake covered for 50 minutes, and uncover and top with crushed chips; returning to bake in oven for the final 10 minutes. – Enjoy!

~~~~~~~~~~

Tip: Broccoli is also a wonderful substitute for asparagus, or canned French fried onions crushed as a substitute for the potato chips, if desired.