Mujadarah

Mujadarah (Rice, Lentil, and Caramelized Onion Pilaf)
Serves 4 as a one dish meal
Vegetarian, vegan (if you use oil or margarine instead of butter), and gluten free
Prep time: 20 minutes
Cook time: 1 hour

• 3 pounds white onions, sliced moderately thin
• 2 T. butter
• 2 T. vegetable oil
• 1/2 cup white wine or vermouth (optional)
• 1.5 c brown or green lentils (not red lentils or french lentils!)
• 2 c. long grain white or brown rice (I prefer the brown for a bit more character)
• 1/4 t. ground cinammon
• 1/4 t. ground cumin
• salt and pepper
• flat leaf parsley for serving

Melt the butter along with the oil and 1 t. salt in your largest skillet, and add the onions. Set heat on medium-low and stir occasionally until very soft, about 45 minutes. Turn heat to medium high and keep cooking and stirring often until deeply browned and sweet, another 20 minutes or more. Deglaze pan with white wine or vermouth (or water) and stir into the onions to get more flavor. See “caramelized onions” in Joy of Cooking for a more thorough description of the process. If pressed for time you can do a higher heat version of this but the results won’t be as tasty.

Meanwhile, cook the rice and the lentils separately according to your usual method. The lentils need to be watched carefully. You don’t want them still crunchy , but you definitely want to retain their shape. We aren’t making lentil soup here. Some folks cook the rice and lentils together but I don’t think that gives you enough control over the texture.

When everything is cooked, fold the rice, lentils, spices, half of the onions, and more salt and pepper together in a large bowl. Taste and adjust seasonings.

To serve, form a large mound, top with the remaining caramelized onions and chopped parsley, a grind of pepper and a few grains of sea salt. Pass a bowl of thick Greek yogurt to mix in as desired. It is really good at room temperature, and just gets better after a day in the refrigerator.

 http://herbivoracious.com/2007/10/recipe-mujadara.html

Diane Kochilas' Tomato, Oregano and Feta Risotto

Diane Kochilas' Tomato, Oregano and Feta Risotto
Serves 4
Note: To grate a tomato, halve crosswise and grate the cut side with a coarse grater over a lipped cutting board or bowl. Grate as close to the skin as possible, then discard the skin.

3 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
4 to 5 cups vegetable broth
1 cup Carnaroli or Arborio rice
1/3 cup Pernod
1 1/3 cups grated ripe tomato (about 3 or 4 large plum tomatoes)
2/3 cup crumbled feta
2 tablespoons finely chopped fresh oregano leaves
Finely grated zest of a lemon
Salt and freshly ground black pepper, optional
1. In a large, deep skillet over medium-low heat, heat olive oil until shimmering. Add onion and stir until soft, about 6 minutes. Place broth in a small saucepan and bring to a simmer.
2. Raise heat to medium, and add rice to skillet. Stir until well-coated with olive oil and starting to soften slightly, 2-3 minutes. Add 1 cup of the simmering broth. Keep stirring gently until the rice absorbs all the broth. Add Pernod and stir until absorbed.
3. Add grated tomato and stir gently until the mixture is dense. Add remaining broth, 1 cup at a time, stirring until each addition is absorbed, until the rice is creamy but al dente, 25 to 30 minutes.
4. Add feta and stir until melted and risotto is creamy and thick. Stir in oregano and lemon zest, and season to taste, if needed, with salt and pepper. Remove from heat and serve immediately.

Spicy Shrimp Fried Rice

Spicy Shrimp Fried Rice
Gina's Weight Watcher Recipes
Servings: 4 â€¢ Size: 1-1/2 cups â€¢ Old Points: 6 pts • Points+: 8 pts
Calories: 307.3 • Fat: 7.0 g • Protein: 22.7 g • Carb: 37.4 g • Fiber: 3.5 g  

• 3 cups brown rice cooked
• 1 lb large shrimp, peeled and deveined (peeled weight is .75 lb)
• 2 egg whites, scrambled
• 1 whole egg, scrambled
• 1/2 onion, chopped
• 2 cloves garlic, diced
• 5 scallions, chopped, whites and greens separated
• oil spray
• 1 tbsp sesame oil with cayenne pepper
• 1 tsp crushed red pepper flakes (or more to taste)
• 4 tsp soy sauce (or more to taste)
• 1 tsp Asian fish sauce
• salt and fresh pepper

In a bowl, season shrimp with cayenne pepper, chili powder, paprika, salt, pepper and garlic powder.

Scramble eggs with a drop of water and season with salt and pepper. In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside.

Let the wok get really hot. Add sesame oil and saute onions, scallion whites, garlic and hot pepper flakes for about 1-2 minutes. Add shrimp and saute until no longer translucent. Add rice and cooked egg along with soy sauce and fish sauce, mixing well for about 2 minutes. Add greens of the scallions and serve.

Pineapple Shrimp Rice Bake

Pineapple Shrimp Rice Bake
CindyJ via Allrecipes

2 cups chicken broth
1 cup uncooked long grain rice
1 garlic clove, minced
1 medium onion, chopped
1 medium green pepper, julienned
2 tablespoons vegetable oil
2 teaspoons soy sauce
1/4 teaspoon ground ginger
1 1/2 pounds cooked medium shrimp,
peeled and deveined
1 1/2 cups cubed fully cooked ham
1 (8 ounce) can pineapple tidbits,
undrained

1.     In a large saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 25 minutes or until tender. Meanwhile, in a large skillet, saute the garlic, onion and green pepper in oil until tender. Stir in soy sauce and ginger. Add shrimp, ham and pineapple. Stir in rice.
2.     Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 15-20 minutes or until heated through. Stir before serving.

Enchilada Rice

Enchilada Rice

2 cups cooked rice
1 lb ground beef
1 can pinto beans, rinsed and drained (I used black beans)
1 can (10 ounces) Enchilada sauce
1/2 tsp salt (i used about 1/4 tsp salt)
1/2 tsp cumin
1 cup shredded pepper jack, cheddar, or Colby jack cheese
1 cup frozen corn

Directions

In a large skillet brown ground beef. Drain off any grease and return to pan.
Stir in remaining ingredients, except cheese, and cook on medium low until heated through.
Stir in cheese and serve.

Basmati Rice with Vegetables

Basmati Rice with Vegetables 
(from Best Indian Cookbook, posted by Lisa- averyhappymama)

Serve with chicken, lamb, or fish.

1 3/4 c basmati rice 
3 Tbls vegetable oil 
1 chopped onion 
2 crushed cloves garlic 
3 c water or vegetable stock 
2/3 c corn kernels 
1 bell pepper 
1 large grated carrot 
Wash rice in a strainer, soak in cold water for 20 minutes, then drain very thoroughly. 
Heat the oil in a large pan and fry the onion for a few minutes over a medium heat until it starts to soften. 
Add the rice to the pan and fry for about 10 minutes, stirring constantly to prevent rice from sticking. Stir in crushed garlic. 


VERSION 1: Put mixture in rice cooker with water or stock, add vegetables, and steam until ready. 


VERSION 2: Pour in the water or stock and stir well. Bring to a boil, lower heat, cover and simmer for 10 minutes. Sprinkle the corn over the rice, spread the bell pepper and sprinkle over all the grated carrot. Cover tightly and steam until tender.

Foolproof Baked Brown Rice

Foolproof Baked Brown Rice
Sharon via Cook's illustrated

Makes 4 cups

To minimize any loss of water through evaporation, cover the saucepan and use the water as soon as it reaches a boil. An 8-inch ceramic baking dish with a lid may be used instead of the baking dish and foil. To double the recipe, use a 13 by 9-inch baking dish; the baking time need not be increased.

1 1/2 cups long-, medium- or short-grain brown rice
2 1/3 cups water
2 teaspoons unsalted butter or vegetable oil
1/2 teaspoon salt

1. Adjust the oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch square baking dish.
2. Bring water and butter or oil to boil, covered, in medium saucepan over high heat (I did this in the microwave with a cover over the measuring cup); once boiling, immediately stir in salt and pour water over rice. Cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender.
3. Remove baking dish from oven and uncover. Fluff rice with dinner fork, then cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately.

QUICK SPANISH RICE

QUICK SPANISH RICE
(luckymommyto2boys ~ Amy ~ Recipezaar)

1 (15 ounce) can stewed tomatoes
1-1/2 cups chicken stock
1-1/4 cups rice
1 tablespoon butter or margarine
2 teaspoons chili powder
3/4 teaspoon oregano
1/2 teaspoon garlic salt
1 teaspoon cumin

In medium saucepan, combine all ingredients (I usually mash tomatoes with potato masher or give them a quick spin in food processor).
Bring to a boil; reduce heat to low.
Cover and simmer 25 minutes or until rice is done. (Unless you like sticky, gooey rice, don't take off the lid and stir at all until it is done).
Garnish with green onions and/or cheddar cheese.
* Amy's notes: I subbed brown rice, fire-roasted tomatoes, and garlic powder with salt.

Rice Balls ala Tim

Rice Balls ala Tim

Ingredients

1 cup uncooked white rice
2 cups water
2 teaspoons olive oil
3 cloves garlic, finely chopped
1/2 pound lean ground beef
salt and pepper to taste
1/2 cup tomato-based pasta sauce
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 eggs, beaten
1 cup dry bread crumbs
1 1/2 cups tomato-based pasta sauce

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

Heat olive oil in a skillet over medium heat, and cook and stir the garlic until fragrant and soft, about 3 minutes. Stir in the ground beef. Cook and stir the meat, breaking it into crumbles as it cooks, until browned and the meat is no longer pink inside, about 10 minutes. Drain off excess grease.

Place hot cooked rice, ground beef, salt and pepper, and 1/2 cup of pasta sauce in a bowl, and mix thoroughly together. Mix in the Parmesan and mozzarella cheese until mozzarella cheese melts. Scoop up handfuls of rice mixture, and gently form into 2 1/2-inch balls. Place balls on a baking sheet, and refrigerate until cool and firm, about 20 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Remove the rice balls from the refrigerator, and roll each in beaten egg and then bread crumbs to thoroughly coat. Return to baking sheet, and bake until the outside of the rice balls is crispy, about 25 minutes. Heat 1 1/2 cups of pasta sauce in a saucepan over medium heat, and cover rice balls with heated sauce to serve. 

From here.

Garlic and Spinach Parmesan Rice

Garlic and Spinach Parmesan Rice
Tricia/turtlemom001 from thehungrymouse

1 1/2 cups cooked rice (Basmati)
1-2 cups loosely-packed spinach
1 small clove garlic, mashed
2 T freshly grated Parmesan cheese
Cracked black pepper
Cook rice or heat leftover rice.  Mince spinach.  Combine spinach, garlic, cheese and pepper and mix well.  Add spinach mixture to rice, toss to distribute the spinach mixture with the rice.

Cheesy Chile Rice

Cheesy Chile Rice
Erin (My3LittleGirls)
2 cups cooked rice
1/2 cup sour cream
1 cup chopped scallions
4 oz can chopped green chiles, drained
1 cup shredded cheddar
and salt and cayenne to taste
Parmesan Cheese
Butter
Mix the rice, sour cream, scallions, chiles, cheddar, salt and cayenne together.  Butter a casserole dish and sprinkle with parmesan cheese.  Spread the rice mixture in the dish, sprinkle with more parmesan and dot with butter.  Bake 20 minutes at 450.

Cheesy Beans and Rice

Cheesy Beans and Rice 
LBsMom via Allrecipes.com / Submitted by: Linda Rindels
 

1 cup uncooked brown rice
1 (16 ounce) can kidney beans, rinsed and drained
1 large onion, chopped
1 tablespoon canola oil
1 (14.5 ounce) can diced  tomatoes and green chilies, undrained (I use 2 8-oz cans of tomato sauce instead)
2 teaspoons chili powder
1/4 teaspoon salt
1 1/4 cups shredded reduced-fat Cheddar cheese, divided 

Cook rice according to package directions. Transfer to a bowl; add the beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat. 

In a 2-qt. baking dish coated with nonstick cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Top with remaining rice mixture and tomato mixture.  

Cover and bake at 350 degrees F for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

Mexican Rice

Fry one cup of jasmine rice in enough vegetable oil to just cover the bottom of a 8/9in skillet.  Stir rice with a fork to keep from burning until rice is mostly white.

Add 1/2 of an 8oz can of tomato sauce. Stir with fork slowly to cover all the rice with the sauce-continue to stir for about 1 min.

Add 1 cup of cold water. GENTLY stir the rice to break up any clumps. Do not stir the rice again after this.

Add onion powder and garlic powder (we do it by eye without actual measuring but we sprinkle enough over the entire area of the pan - maybe 1 tbsp each).

Add one KNORR chicken bouillon cube (we scrape the cube  with a fork and break into small pieces no one likes a lump of cube in their rice).

Bring to boil then cover and turn heat down to simmer. Cook at least 20 min. Do not uncover at all during the cooking time. At 20min uncover to check rice. If there’s still too much moisture cover and let simmer another 5-10min.

To make fried white rice just leave out the tomato sauce.

To make a larger qty of rice use 2 cups rice with 2 cups water and the whole 8oz can of tomato sauce. Add 10min to cooking time.

Risotto Primavera

Risotto Primavera

Ingredients:

5 cans Low Sodium Chicken Broth
2 Tablespoons Olive Oil
2 Tablespoons Butter
½ whole Large Yellow Onion Finely Diced
3 whole Carrots, Peeled And Finely Diced
½ cups Cauliflower Pieces
½ cups Broccoli Pieces
1 whole Yellow Squash, Finely Diced
½ teaspoons Kosher Salt
1 Tablespoon Olive Oil (additional)
1 Tablespoon Butter (additional)
1-½ cup Arborio Rice
1-½ cup Dry White Wine
1-½ teaspoon Kosher Salt (additional), More To Taste
4 whole Green Onions, Thinly Sliced
½ cups Frozen Peas
4 ounces, weight Goat Cheese
½ cups Grated Parmesan Cheese

Optional Vegetables To Substitute For Any Of The Above: Mushrooms, Red Bell Pepper, Zucchini, Asparagus Pieces

Preparation Instructions

Pour chicken broth into a small saucepan. Heat to a simmer.

In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter. Add diced onions and diced carrots. Stir and cook for a minute or two. Add cauliflower and cook for a minute. Add broccoli and cook for 30 seconds. Add squash and cook for 30 seconds. Sprinkle in salt and stir. Remove from pan and put on a plate. Set aside.

Add 1 tablespoons olive oil and 1 tablespoon butter to the same pan. Heat over medium-low heat. Add rice and stir, cooking for 1 minute. Add half the wine and 1 1/2 teaspoons kosher salt. Stir and cook until liquid is absorbed. Over the next 30 to 45 minutes, add 1 cup of simmering broth at a time, stirring and cooking until each addition of broth has absorbed. Add other half of wine and cook until absorbed. Add green onions and peas, stirring to combine. Taste to make sure rice is the right texture; add another helping of broth if rice has too much bite to it.

Check salt content and add more salt if necessary.

Once rice is cooked, remove from heat. Stir in goat cheese, Parmesan, and vegetables until all goat cheese is combined.

From here.

Coconut Curried Fried Rice

Coconut Curried Fried Rice

Adapted from the Moosewood Restaurant Cooks at Home cookbook

This recipe works great with any cooked rice. It’s the perfect way to use up leftover rice from anther meal. It must be said though that the coconut rice is pretty heavenly.

For the coconut rice:

1 1/4 cups water

1 cup basmati or jasmine rice

1/2 cup coconut milk

1/2 teaspoon turmeric

1/4 teaspoon salt

1 piece cinnamon stick

1/4 cup raisins

Combine all ingredients in a rice cooker and cook. Remove the cinnamon stick and either use immediately or you can refrigerate for a few days until you’re ready to make the fried rice.

For the curry fried rice:

1/4 cup vegetable oil

3 large eggs, lightly beaten

1 garlic cloves, minced

1/2 tablespoon red Thai curry paste

1 medium carrot, peeled and diced

3/4 cup frozen peas

1 tablespoons soy sauce

1 teaspoons fresh lime juice

Have all of your ingredients prepared and nearby before you begin to cook. (the rice should be ready at this point). Heat 1 tablespoon of oil in a large skillet or wok. Add the eggs and cook on medium-high heat. When the edges of the eggs begin to set, gently flip them over (you can also scramble if that’s easier. Once the eggs are completely cooked, remove from the pan and cut into pieces or strips. Wipe the wok clean with a paper towel.

Heat the rest of the olive oil on medium heat. Add in the carrot and cook for 1 minute, then add the garlic and curry paste and cook for a minute more, stirring constantly to begin scorching. Add the rice and peas and cook until heated through. Stir in the egg strips, soy sauce and lime or lemon juice.

You can add a little more soy sauce to taste if you wish. Now just pour into bowls an enjoy!

From here.

Chicken Carbonara Risotto

Chicken Carbonara Risotto

Makes 4 servings

Ingredients

-1 Tbsp Veg Oil

-1 lb b/s chicken breasts

-1 can cr chicken soup

-1 cup frozen peas

-1 1/2 cups milk

-2 cups minute rice

-1/4 cup real bacon bits

-1/4 cup grated parmesan cheese



DIRECTIONS:

HEAT oil in large skillet over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until cooked through.

ADD soup, peas and milk; bring to a boil. Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes.

STIR in bacon bits and Parmesan cheese.

* Or substitute grated Romano cheese.

Parmesan Risotto

Parmesan Risotto

6 cups chicken stock
2 Tbs. butter
1 small yellow onion, chopped finely
1 1/2 cups Arborio rice
3/4 cup white cooking wine
2 cups cooked, diced chicken (I used rotisserie)
1 cup frozen peas
2/3 cup grate parmesan cheese
salt and pepper
1/4 tsp. of cayenne (if desired)
Parsley for garnish

In a large heavy saucepan over medium heat, melt the butter. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the rice and cook, stirring often until the rice turns opaque, 2-3 minutes. Do not allow rice to brown.
Add the wine and cook, stirring constantly, until it is almost completely absorbed. Stir in 2 cups of stalk, or enough to barely cover the rice. Continue to cook, stirring almost constantly, until nearly all the liqued is absorbed. Repeat, each time adding more stock to cover the rice and stirrin until the liquid is almost absorbed, until the rice grains are tender but still slightly firm at the center, 20-25 mintues. During the last 3 minutes, stir in the chicken and peas to heat through. When the rice is just cooked, make a final addition of 2/3 cup of stock to give the risotto a creamy consistency.
Remove form the heat and stir in cheese. Season to taste with salt and pepper and cayenne, if desired. Spoon into bowls and sprinkle with cheese and parsley. Serve immediately.

Serves 4 for main dish, 6-8 for side dish.
Recipe adapted from Williams and Sonoma Chicken.

From here.

Yellow Rice Mix

Yellow Rice Mix

Ingredients:

1 cup long grain brown rice
1/4 teaspoon turmeric
small speck cayenne pepper
1/8 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon dried green pepper
3 chicken flavored bouillon cubes


Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most convenience.

To Prepare:

2-1/2 cups tap water
2 tablespoon margarine


Melt the margarine in a 3-quart saucepan. Add the package of mix. Sauté the rice and seasonings for a few minutes, until the rice is toasty, and begins to turn opaque. Add the water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered for until done, or for about 45 minutes. Serve hot.

Buttered Parmesan Rice

Buttered Parmesan Rice

Ingredients:


3 cups water
1 1/2 cups rice
1/2 cup butter
1 1/2 cups grated parmesan cheese
1 tablespoon minced fresh parsley
In large saucepan, bring water to a boil.


Add rice, stir, reduce heat to low.
Cover and cook for 20 minutes.
In skillet, melt butter until lightly browned.
Mix rice and parmesan cheese.
Place in serving bowl.
Drizzle butter over rice.
Sprinkle with parsley.

Recipe from here.

Taco Rice Mix

TACO RICE MIX

 

In a quart-sized ziplock bag combine the following ingredients:

1 cup long grain brown rice or white rice

2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon each oregano & cumin & garlic powder
2 tablespoons dry onion
Dash red pepper flakes

Seal & Label the bag.  Store on the pantry shelf.

To Prepare:

1 package of Taco Rice Mix

1 or 2 tablespoons oil
8 oz can reduced sodium tomato sauce or 1 cup chopped fresh or canned tomatoes
2 cups water

Get out a 2-quart saucepan.  Heat the oil in the pan over medium heat.  Add the contents of the Taco Rice Mix.  Sauté the rice and seasonings in the hot oil until the rice is toasty and slightly opaque. Add the tomato sauce and water.  Stir it up and bring it to a boil.  When it starts to boil, cover the pan with a good lid and reduce the heat to very low.  Brown rice will cook in 45 minutes.  White rice will cook in 20 minutes.  Serve topped with cheese for a main dish, or just like it is as a side dish.  This is my oldest son's favorite food in the entire world.  This recipe doubles easily.  Cook it in a 3-quart saucepan if you double it.

 

Makes 4 servings.

 

Per Serving (excluding unknown items): 228 Calories; 4g Fat (16.1% calories from fat); 4g Protein; 43g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 629mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

 

Variations

 
To make Taco Style Beans & Rice add a 15 oz can of kidney or pinto or black beans (1-1/2 cups cooked beans) well drained and rinsed, along with the tomato sauce and water.  Cook as directed.
 
Per Serving (excluding unknown items): 309 Calories; 4g Fat (12.7% calories from fat); 9g Protein; 58g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 956mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.


Note:  I keep the bag of Taco Rice Mix in a small brown paper bag along with the canned tomato sauce, and sometimes a can of kidney beans too.  This keeps the items together in one spot so I don't have to hunt all over the kitchen for that "can of tomato sauce that I know is around here somewhere".  You may be more organized than me and always know where that extra can of tomato sauce is, but in case you're not this tip will save some work.  Be sure to label and date the paper bag so you know what it is when you see it sitting there on the shelf.

This recipe is from the  Hillbilly Housewife.