Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Monday, May 5, 2014
SANDRAS BASIC FRIED RICE Pork Beef Chicken Shrimp or other Seafood
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| This is a recipe youll often make from ingredients that you readily have on-hand, and you can change it up in so many ways that its bound to be just fabulous... |
Prep: 5 Mins. |
Fry: 10 Mins.
Posted by Sandra
Posted by Sandra
INGREDIENTS
1/2 lb. cooked and chopped (pork, poultry, beef, shrimp/prawns, or seafood)
2 tablespoons low-sodium soy sauce
1/4 teaspoon sesame oil
¼ teaspoon freshly ground pepper
2 tablespoons olive oil
2 eggs, lightly beaten
2 cloves garlic, minced
4 crimini mushrooms, thinly sliced
1/4 cup low-sodium chicken broth
+ an additional (2) tablespoons of low-sodium soy sauce
2 green onions, chopped
4 cups cooked white rice
Kosher salt and freshly ground pepper, to taste
Kosher salt and freshly ground pepper, to taste
METHOD
In a small bowl, season the pork with the 1 tablespoon soy sauce, sesame oil, and pepper.
Heat the olive oil in a large skillet over medium heat. Add the beaten eggs, and saute to scrambled point, and remove to plate and set aside.
Increase heat to medium-high heat under skillet (add more olive oil if need be), and saute garlic for 30 seconds. Toss in the pork (or meat or seafood), and mushrooms, sautéing until heated through. Stir in chicken broth, 2 tablespoons soy sauce, green onions, and rice. Cook and saute until the rice has broken apart and is evenly coated with the sauce. Pour the reserved broken scrambled egg pieces over rice, and toss to combine. Taste for seasonings, adding kosher salt and ground pepper to taste, if needed - and serve. Enjoy!
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Tip: There are numerous variations to this recipe, i.e., changing out the veggies and/or adding them...feel free to experiment to your desired pallet!
Thursday, March 27, 2014
Kongunadu Style Chicken Biryani with Jeera Samba Rice
Ingredients
Chicken pieces-1kg
Jeera Samba rice-500gms
Onion( chopped)-1/4kg
Tomatoes( chopped)-1/4kg
Green chillis( slit)-6
Fresh Mint leaves- 2cups
Fresh Corriander leaves- 1cup
Oil required
For marination
Thick curd-5tbsp
Ginger and Garlic paste-3tbsp
Red chilli powder-1 1/2tsp
Sombu( Fennel)-powder-3tsp
Turmeric powder-1/2tsp
Salt required
For Tempering
Cloves-6
Cinnamon-3"
Green cardamon-3
Javitri-1
Star Anise-1
Bay leaf-3
To serve along with biryani
Hard Boiled eggs( shelled)-6
Method
Marinade chicken pieces with curd, ginger and garlic paste, red chilli powder, turmeric powder, sombu powder and little salt for 2 hours. Soak the jeera samba rice in water for 1/2 hour. Heat enough oil in a pressure cooker, when hot add the tempering ingredients and fry until the aroma of the whole spices rise. Now add the chopped onion and green chillis and fry until onion turns transparent. Next add the marinated chicken along with the marination to the frying onions, stir fry the chicken pieces for 5 mins. Add the mint leaves, corriander leaves and tomatoes and fry till tomatoes are mashed. Season the chicken gravy with salt. Based on the chicken gravy measure and add water for the rice to the cooker. Bring the mixture to boil and add the soaked and drained rice. Give a good stir and cover the cooker with lid. Pressure cook for 10 mins on medium heat until rice and chicken are tender. Serve hot Kongunadu Chicken biryani with one hard boiled egg and with Chicken chalna or Vegetarian Chalna<--Click here for recipe.
Tuesday, March 25, 2014
Penne Arrabiata with Brown Rice Pasta
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| Gluten-free penne arrabiata- spicy and easy |
The last meal of our two-week honeymoon in Italy was in Rome- on the way to the airport. And Ill never forget it. It was penne tossed in a spicy red sauce. My first Arrabiata. Heres my gluten-free version- a simple and fast recipe perfect for a weeknight supper.
Penne Arrabiata Recipe with Brown Rice Pasta
Use fresh Roma tomatoes in this classic Italian recipe- or go postmodern and grab a can of spicy diced tomatoes from the pantry. Hey Im no snob- Ive used both. And both are delicious. Make this quick and easy pasta sauce as spicy or as mild as you like. Theres plenty of room for improvisation in this simple recipe. Follow your taste buds.
Ingredients:
14 oz. gluten-free penne pasta, such as Tinkyada Brown Rice Penne
4-6 tablespoons extra virgin olive oil
1 medium onion, diced
4-6 cloves fresh garlic, minced
1 pint Roma tomatoes, diced- or 1 14.5 oz. can Muir Glen organic fire roasted diced tomatoes
with spicy chiles2-4 oz. chopped roasted green or red chiles- hot or mild, according to taste
Hot red chile pepper flakes, to taste
Sea salt and fresh ground pepper, to taste
A goodly splash or two of balsamic vinegar
4 tablespoons shredded Parmesan or vegan cheese, or omit for dairy-free
4 tablespoons chopped fresh parsley
Instructions:
Bring a large pot of salted water to a rolling boil and cook the penne until it is al dente- tender but still slightly firm.
Meanwhile, in a large deep skillet, heat roughly 4 tablespoons of extra virgin olive oil over medium heat; add the onion; stir and cook until softened. Add the chopped garlic; stir and cook for a minute.
Add in the fire roasted diced tomatoes, chopped roasted chiles, red pepper flakes, sea salt and pepper, and balsamic vinegar. Stir to combine.
Bring the sauce to a gentle simmer, lower the heat and keep on a low simmer while you boil the penne pasta.
When the penne is ready, drain it and pour it into the skillet.
Drizzle the cooked penne with 2 tablespoons of extra virgin olive oil (or use pasta water). Toss the penne gently to coat it in the Arrabiata sauce.
Serve in warm bowls. Sprinkle generously with shredded Parmesan or vegan cheese, and some fresh chopped parsley.
Pour some cheap Italian red (and read this fun piece at the New York Times blog by Freakonomics author on Cheap Wine). Thanks Elise, for the heads up this article.
Serves 4.
Notes:
Fresh Roma tomatoes are traditional- but in a pinch Ive used all kinds of different varieties- even yellow heirloom tomatoes. Why not? [Just dont tell Mario Batalli.]
More Mediterranean Recipes Featuring Pasta:
Mediterranean Tuna and Artichoke Pasta
Pesto Zucchini Tomato Gratin
Mediterranean Pasta Frittata
Pasta with Toasted Pecans, Raisins & Artichoke Hearts
Sexy Spring Pasta with Roasted Asparagus
Gluten-Free Spaghetti and Meatballs
Sunday, February 2, 2014
SANDRA’S FEISTY FIESTA MEXICAN RICE BOWL
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| A super hearty meal that is without a doubt feisty with a fiesta style in a snap! |
Prep: 5 Mins. |
Cook: 30 Mins.
Posted by Sandra
INGREDIENTS
1 lb. lean burger (moose, venison, beef, or buffalo)
½ red bell pepper, chopped
½ spanish onion, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 cup water
1 tablespoon, canned diced hot jalapenos (less if you like it less spicy)
1 cup frozen corn kernels
1 (14.5 oz. can) diced tomatoes, retain juice
1 (14.5 oz. can) tomato sauce
1 pkg. dry original ranch dressing
1 pkg. dry taco seasoning
2 tablespoons fresh cilantro, chopped (divided)
Garnish:
--Medium cheddar cheese, shredded
--Remaining cilantro
--Prepared steamed brown rice
METHOD
Note: Start the rice about an hour prior to serving.
Place a large skillet over medium-high heat and brown burger ½ way, add the bell pepper, onion, and celery and cook until onion is translucent. Add the garlic and cook for 30 seconds. Add the water, jalapenos, corn, diced tomatoes, tomato sauce, ranch dressing, and taco seasoning; mixing to combine. Bring to boil, and reduce to low to simmer for 20 minutes. Add the ½ of the cilantro and cook for 1 more minute.
To serve, mound rice in the center of each bowl, spoon the fiesta sauce around its diameter, and sprinkle with shredded cheddar cheese and the remaining cilantro. – Enjoy!
Friday, January 17, 2014
RICE STUFFED MUSHROOMS
The origin of this recipe is fairly humble: Hubby was hungry for steak and I was not, so I stuffed some large button mushrooms full of leftover spicey red rice and topped them with Monterrey Jack cheese and baked them. They were so good, I ate way too much...the rest of them I re-heated (microwave) for lunch the next day and they were excellent.
I used a melon baller to scrape out the gills of the large mushrooms which made a nice pocket for the rice. 
I stuffed the raw mushrooms full of (cold) red rice. Place the stuffed mushrooms in a 9 x 13 baking dish and top with shredded Monterrey Jack cheese.
Bake in pre-heated 350 oven for 15 minutes then turn on the broiler for a minute or two and serve.
Delicous and good for you if you go easy on the cheese.
Read More..
I used a melon baller to scrape out the gills of the large mushrooms which made a nice pocket for the rice. I stuffed the raw mushrooms full of (cold) red rice. Place the stuffed mushrooms in a 9 x 13 baking dish and top with shredded Monterrey Jack cheese. Click Here for my Spicey Red Rice Recipe
Bake in pre-heated 350 oven for 15 minutes then turn on the broiler for a minute or two and serve.
Delicous and good for you if you go easy on the cheese.Wednesday, December 25, 2013
Tomato Chutney Thakkali Chutney for Idli Dosa and Rice
This is an ideal recipe for students, bachelors, working women and for everyone.You can store this chutney for a month in refrigerator. The more oil you add to the recipe the more storage life.
Ingredients
Onion large( chopped)-2
Tomatos large( chopped)-500 gms
Garlic cloves( chopped)-8
Red chili powder-1/2 tbsp
Turmeric-1 tsp
Salt to taste
Oil-5tbsp(+/-)
Method
In a pressure pan/ pressure cooker add chopped onions, chopped garlic, chopped tomatoes, red chili powder, turmeric powder, salt and less than 1/4 cup water. Cover the pan with a lid and pressure cook on medium heat for 8 to 10 mins. When the pressure releases from the pan, remove the lid, check the seasoning and add required oil to the pressure cooked tomato mixture. Boil the tomato mixture on high heat until the chutney thickens and oil seperates on the sides of the pan . Serve with idli, dosa or rice.
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