nverland: (Cooking 1)
[personal profile] nverland

PREP TIME 8 mins COOK TIME 60 mins TOTAL TIME 1 hour 8 mins
Serves: 6 servings

1 ½ cups low-sodium chicken broth
1 ½ cups apple juice
1 tablespoon Dijon mustard
3 tablespoons butter, divided
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon dried parsley
¼ teaspoon dried oregano
¼ teaspoon dried thyme
1 bay leaf
1 cup wild rice, rinsed and drained
½ large onion, diced
1 Fuji or Honeycrisp apple, chopped
3 garlic cloves, minced
2 teaspoons apple cider vinegar
½ cup dried cranberries
½ cup chopped pecans, toasted

Garnish (optional)
Fresh thyme
Fresh parsley

Bring broth, apple juice Dijon, 1 tablespoon butter, salt, pepper, dried thyme, oregano, parsley and bay leaf to a boil in a large nonstick skillet. Add rice, cover and reduce heat to low (dial should be just above lowest LOW setting). Simmer 45-60 minutes or until rice is tender and almost all of the liquid has been absorbed, checking rice for doneness at 45 minutes. Once cooked, drain rice and leave in fine hole strainer.
To the now empty pan, melt 2 tablespoons butter over medium heat. Increase heat to medium high and add onions and apples; sauté for 5-7 minutes, or until onions and apples are tender. Add garlic and sauté for 30 more seconds.
Return rice to skillet along with cranberries, pecans and apple cider vinegar. Toss to evenly combine. Season with additional salt and pepper to taste. Garnish as desired.
nverland: (Cooking-box-nverland)
[personal profile] nverland
 photo Jeweled Rice Pilaf with Carrots.jpg

Jeweled Rice Pilaf with Carrots

½ cup sliced almonds
1 pound carrots, peeled and sliced ¼ inch thick
3 tablespoons extra-virgin olive oil
Kosher salt
2 leeks, white and light green parts only, thinly sliced
2 ½ ounces angel hair pasta, broken into 2-inch pieces (1 cup)
2 cups basmati rice
Pinch of saffron threads
One 3-inch cinnamon stick
3 ¾ cups low-sodium vegetable broth
3 tablespoons fresh lemon juice, plus lemon wedges for serving
½ cup chopped pitted Picholine olives
¼ cup chopped parsley

Preheat the oven to 450°. Spread the almonds in a pie plate. On a rimmed baking sheet, toss the carrots with 1 tablespoon of the olive oil and season with salt and pepper. Roast the carrots until golden and tender, about 15 minutes. While the carrots are cooking, toast the almonds until golden, 3 to 4 minutes; let cool.
Meanwhile, in a large enameled cast-iron casserole, heat the remaining 2 tablespoons of olive oil. Add the leeks and angel hair pasta, season with salt and pepper and cook over moderate heat, stirring frequently, until golden, about 5 minutes. Stir in the rice, saffron and cinnamon stick and cook, stirring, until the rice is golden, about 3 minutes. Stir in the broth and bring to a simmer.
Cover the rice and cook over low heat until all of the broth has been absorbed, about 25 minutes. Remove the pan from
the heat and let stand, covered, for 10 minutes.
Fluff the rice and stir in the carrots, toasted almonds, lemon juice, olives and parsley. Transfer the rice to a bowl and serve with lemon wedges.

The rice can be refrigerated overnight and rewarmed before serving.
[identity profile] alexcat.livejournal.com
Pepper Steak

Simmering the
beef in soy sauce gives it a nice little
kick and an Asian flavor.


1 lb. beef (round or sirloin)
2 Tbsp. shortening or oil
1/4 cup soy sauce
1-1/2 cup water
2 medium onions, cut into strips
2 bell peppers, cut into strips
2 Tbsp. cornstarch
cooked rice


Cut steak into small strips or cubes. Brown in shortening or oil for about
5 minutes or until tender.
Add the soy sauce and 1 1/4 cups of the water. Simmer for 10 minutes.
Add the onions and simmer for 5 minutes.
Add the bell peppers. Cook until tender.
Mix the remaining 1/4 cup of water with the cornstarch. Stir until no
lumps remain. Add to the beef mixture. Allow it to continue simmering
until the sauce thickens.

Serve over a bed of warm rice.
[identity profile] alexcat.livejournal.com
Black Beans and Rice

2-3 cups cooked rice
1 pint tomato juice
½-1 pound sausage or ground beef, crumbled and browned
1 medium onion, chopped and sauteed
1 can black beans, drained and rinsed.

Make rice and set aside. If you use Minute Rice, use the tomato juice as the liquid.

Brown sausage and onions in a large skillet or wok. Add the rinsed beans and heat through. Add the rice and tomato juice. Heat through. Serve with a hot sauce, if you like it spicy. You can also add Cajun seasoning if you like.
nverland: (Cooking3-Chef)
[personal profile] nverland
Jewel Rice

1/2 cup chopped onion
2 Tbsp. Butter
1 cup rice
1 chicken bouillon cube (or vegetable)
1 tsp. Salt
1/8 tsp. Pepper
1/2 tsp. Dried thyme
1 package frozen peas, thawed, drained (10oz.)
1 1/2 cup orange sections

Sauté’ onion in butter in skillet until tender. Add rice, cooking until golden. Stir in next 4 ingredients and 2 cups water. Simmer, covered, for 15 minutes. Add peas. Cook for 5 minutes longer or until rice is tender and water is absorbed. Add orange sections and heat through.

 photo 11.gif

[identity profile] chaotic-binky.livejournal.com

Almond Rice Pudding

I do not measure this because I make it quite often. However, lady hands are always good for measuring and I have two of them!


One handful of sugar, plus a little bit more if you like sweetness.

Two - three handfuls of dessert rice – pudding rice.

1 handful of flaked almonds – or more if you really love almonds.

10 – 15 cardamoms

1 litre or 2 pints of milk


Set oven to 350°F, 180°C or Gas Mk 4.

Take on ovenproof dish capable of holding all the ingredients with room to spare – 2 litre or 3 pint capacity.

Peel the covering away from the cardamoms and put the seeds into the ovenproof dish.

Put rice, almonds, sugar and milk into dish and stir.

You can float a knob of butter on top if you want but it doesn’t really add anything to it.

Cook in oven for 1 ½ to 2 hours, stirring every thirty minutes.

After 1½ hours test a grain of rice to see if it cooked and if not put back in oven.

If mixture starts looking a bit dry add some more milk.

This is lovely served hot or cold :D

[identity profile] alexcat.livejournal.com
Yep, that's what it's called. Quick. Easy. Delicious.

This Is Not Rice Pilaf
Recipe courtesy Laura Calder

Prep Time:5 min
Cook Time:18 min
Level: Easy
Serves: 6 servings.

•1/4 cup/55 g butter
•2 onions, sliced
•2 cloves garlic, peeled and crushed
•1 tablespoon chopped fresh thyme
•Salt and freshly ground black pepper
•1 1/2 cups/325 g rice

Heat the butter in a saute pan and gently fry the onions until soft and slightly golden. Add the garlic 1 minute, along with the thyme. Season with salt and pepper and set aside.

While the onions are cooking, bring a large pot of water to the boil. Salt it, as for pasta, then boil the rice until tender. Drain well. Toss with the onion mixture and heat through.

.Printed from CookingChannelTV.com on Fri Nov 19 2010
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June 2017



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