I probably don't even have to say it at this point, but this recipe (like basically every recipe I post) is both easy and delicious. I made it up this evening!
You will need:
rice (1/2 dry cup per eater) and water (twice as much as the amt of rice)
a basic protein such as tofu or chicken (3-4 ounces per eater)
a clove of garlic
a small jalapeno of the spiciness you desire (scarred ones are spicier than smooth-skinned)
fresh or frozen greens (one cup uncooked per eater - I used frozen collared greens)
diced tomatoes (1/4 cup or more per eater)
a bit of butter or oil (less than a tablespoon)
salt to taste
Steam the rice in a pot with a lid that fits tightly. Put the rice and water in the pot, cover it, and turn the heat to medium. When it is starting to steam (hopefully before it boils over) turn the heat about as low as possible. Do not check on it for at least 1/2 hour. The rice will be done when there is no loose water left in the pan and you can see holes in the mass of rice.
As you steam the rice, dice the garlic and jalapeno and chop the protein into bite-sized chunks. Put a tiny bit of oil in a frying pan, turn the heat to medium and let it warm up, then add the garlic and jalapeno bits. Let them cook for less than a minute before you add the protein. Stir this occasionally, but don't be afraid to let the protein brown a bit on the bottom.
In another pan, add bit of oil or butter, turn the heat to low-med, and throw in the greens. Let them defrost if frozen, or begin to cook if fresh. Then throw in the tomatoes and cook it until they are hot.
Now, throw everything in a bowl, salt to taste (or not at all), and eat it up!
Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Tuesday, February 2, 2010
Wednesday, December 2, 2009
Wild Rice Stuffing (Gluten Free)
Bryan's dad has been trying to cut gluten out of his diet, so I contacted a lady who lives in this area to help me out with some gluten free recipes. They were delicious! Hope you enjoy. Mindi
Wild Rice Stuffing
It’s best to prepare this the night before you will use it.
1 large onion
4 carrots
4 stalks celery
2 cups wild rice
3 Tbsp. olive oil
7 cups chicken stock, or half stock and half water
3 cloves garlic
2 Tbsp. dried parsley leaves
2 Tbsp. fresh rosemary leaves
Salt and pepper to taste
Chop the onion, carrots and celery. Heat the olive oil in a stock pot or saucepan large enough to hold 2 quarts. Sauté the onion, carrots and celery in the oil until the onion is translucent. Wash the wild rice and add it to the onion mixture. Sauté for 5 minutes more.
Heat the chicken stock in a saucepan until it is boiling. Add it to the rice and onion mixture. Cover and allow the rice to cook for 40 to 50 minutes. It should still be a bit chewy, not soft.
Slice the garlic cloves. Add the garlic, parsley and rosemary to the rice mixture. Add salt and pepper.
Place the stuffing in the bird so that the stuffing takes up about ¾ of the cavity. Also stuff the crop area. Close the bird according to your preference (i.e., sew it shut or use skewers) and bake it according to the directions for a stuffed bird, usually around 25 minutes to the pound.
Other things that can be added are: wild mushrooms, dried cranberries, pecans, sage, thyme, chunks of sweet potato, etc.
Makes 8 cups
Wild Rice Stuffing
It’s best to prepare this the night before you will use it.
1 large onion
4 carrots
4 stalks celery
2 cups wild rice
3 Tbsp. olive oil
7 cups chicken stock, or half stock and half water
3 cloves garlic
2 Tbsp. dried parsley leaves
2 Tbsp. fresh rosemary leaves
Salt and pepper to taste
Chop the onion, carrots and celery. Heat the olive oil in a stock pot or saucepan large enough to hold 2 quarts. Sauté the onion, carrots and celery in the oil until the onion is translucent. Wash the wild rice and add it to the onion mixture. Sauté for 5 minutes more.
Heat the chicken stock in a saucepan until it is boiling. Add it to the rice and onion mixture. Cover and allow the rice to cook for 40 to 50 minutes. It should still be a bit chewy, not soft.
Slice the garlic cloves. Add the garlic, parsley and rosemary to the rice mixture. Add salt and pepper.
Place the stuffing in the bird so that the stuffing takes up about ¾ of the cavity. Also stuff the crop area. Close the bird according to your preference (i.e., sew it shut or use skewers) and bake it according to the directions for a stuffed bird, usually around 25 minutes to the pound.
Other things that can be added are: wild mushrooms, dried cranberries, pecans, sage, thyme, chunks of sweet potato, etc.
Makes 8 cups
Wednesday, November 18, 2009
Chicken and Wild Rice Soup
Two nights ago I decided to make a ham & cheese strata. I overheard from the other room Megan saying in what I am certain she thought was a quiet voice, "I didn't like mine...where did you put yours?". Brian the good man, just ate it in silence. So all day yesterday the dogs have been snacking on it. I informed Bri of this and he reminded me that they will also eat their own throw up. Ahem. Anyway. I made this last night to redeem myself.
Chicken and Wild Rice Soup
3 chicken breasts, cooked and shredded
4 stalks celery, chopped
1 onion, chopped
4 cans chicken broth
3 C cooked wild rice
1 package cream cheese, cubed
1 can cream of chicken soup
Tony Chachere's seasoning to taste
pepper to taste
To begin, I cooked the rice in the rice cooker and used the steamer to take care of the chicken at the same time. Then I sauteed the onions and celery together in chicken broth. From there, I just added it all together and simmered until the cream cheese was melted. Very yummy. I think my family's faith in me is restored! ;)
Chicken and Wild Rice Soup
3 chicken breasts, cooked and shredded
4 stalks celery, chopped
1 onion, chopped
4 cans chicken broth
3 C cooked wild rice
1 package cream cheese, cubed
1 can cream of chicken soup
Tony Chachere's seasoning to taste
pepper to taste
To begin, I cooked the rice in the rice cooker and used the steamer to take care of the chicken at the same time. Then I sauteed the onions and celery together in chicken broth. From there, I just added it all together and simmered until the cream cheese was melted. Very yummy. I think my family's faith in me is restored! ;)
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