You are browsing the Blog for rice.

← Previous Entries

Slow Cooker Red Beans and Rice

January 10, 2012 in beans, slow cooker

One of my favorite meals growing up was red beans and rice. It’s the ultimate comfort food in my book but I’ve never made it before because my husband swears that he doesn’t like beans. And well, beans are kind of a big part of red beans and rice.

But I took a chance recently and crossed my fingers that it would go over well. And go over well it did! It was just as comforting as I remembered it being and was perfect on a snowy day!

Awesome, easy recipe that requires zero bean soaking! And I bet you have almost everything you need in your pantry right now. The recipe calls for the slow cooker to start on high and then be turned down to low after a few hours of cooking but I imagine that if you soaked the beans overnight, you could just cook them on low the entire time.

Slow Cooker Red Beans and Rice
from LouLou Sucre
Ingredients
  • 1 pound dried red beans
  • 1 large white onion, chopped
  • 1 bunch green onions, chopped
  • 2 tablespoons dried parsley
  • 1 large green bell pepper, chopped
  • 3 large garlic cloves, minced
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon thyme
  • 1/2 teaspoon cayenne pepper
  • 1 pound link sausage, sliced
  • 2 quarts water
  • 1 (4-ounce) can tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 3 dashes hot sauce
  • Hot cooked rice, for serving
Instructions
  1. Combine everything but the rice in a slow cooker. Cook on high for 4-5 hours; turn down to low and cook another 3-4 hours or until the beans are tender. Serve over rice.

 

ShareSubmit to StumbleUpon

Tags: , ,
12 Comments »

Caramelized Carrot Risotto

October 20, 2011 in sides

I am loving the risotto recipes right now! The last one I made really got me in a mood to try new flavors in risotto so I was pretty excited to find this carrot recipe.

Not gonna lie, I was kind of hesitant because carrots? In risotto? Exactly. But I have to say, they became so sweet when caramelized and somehow just worked perfectly with the Parmesan.  Everyone in the family, including the kids (!!) loved this one and sadly for me, there were zero leftovers. I think I could’ve eaten this for a week straight without getting sick of it.

Forget everything you’ve heard about how “difficult” it is to make risotto – you absolutely must give this one a try! As long as you’re prepared to hover over the stove for about 30 minutes, you’ll be fine!

Caramelized Carrot Risotto
Print
Yield: 6-8 servings as a side dish
Ingredients
  • 2 tablespoons vegetable oil, divided
  • 3 tablespoons unsalted butter, divided
  • 6 medium carrots, peeled and chopped as finely and evenly as possible (about 3 cups)
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 5 cups reduced-sodium chicken broth
  • 1/3 cup minced onion
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/4 cup freshly shredded parmesan cheese, plus 1/2 cup for garnish
  • 1 teaspoon roughly chopped fresh thyme
  • 1/8 teaspoon pepper
Instructions
  1. Heat 1 tablespoon oil and 1 tablespoon butter over medium heat in a medium heavy-bottomed pot; add carrots and stir with a wooden spoon until well coated. Add 1/2 cup water, 1/2 teaspoon salt, and the sugar; cover and cook 5 minutes, or until tender. Uncover and cook, stirring occasionally, until water evaporates and carrots are just starting to brown, a few minutes more. Reserve half of the carrots. In a blender, purée other half with 3/4 cup hot water.
  2. Bring chicken broth to a simmer and keep at a simmer, covered, over low heat.
  3. Heat remaining oil and butter over medium heat in same (unwashed) pot used for carrots. Add onion and cook until translucent, about 3 minutes. Add rice, stirring with a wooden spoon to coat rice with oil, 1 minute. Add wine and cook, stirring, until wine evaporates. Add carrot purée and cook, stirring, until mixture no longer looks soupy.
  4. Add 1/2 cup hot broth, stirring often, until rice absorbs most of the liquid. Repeat process, adding 1/2 cup broth at a time and stirring often till each addition is absorbed before adding the next, until rice is al dente (about 20 minutes).
  5. Fold in reserved carrots 1/4 cup Parmesan, and the thyme. Add up to 1 cup broth (1/4 cup at a time) to loosen the risotto. Season with salt and white pepper to taste.
  6. Sprinkle each bowl of risotto with some of remaining 1/2 cup parmesan; serve immediately


adapted from My Recipes

Pin It
ShareSubmit to StumbleUpon

Tags: , , ,
7 Comments »

Smoked Gouda Risotto with Mushrooms

October 5, 2011 in sides

One of my favorite things about winter is the food. But let’s be honest, I’m sure it’s your favorite too. I’m super excited for stews and pot roasts and especially risotto.

Risotto is one of my favorite things to make – there’s something so rewarding about standing over the stove and stirring the rice for so long – but I tend to avoid it during the warmer months since it can seem pretty heavy. We had a break in the warm weather a couple weeks back and I made sure take some time for my favorite dish.

This version is so dreamy! It’s your typical risotto but at the very end a big hunk of smoked gouda is stirred in. Oh yeah. The risotto turns from creamy to extra creamy and the smokiness of the gouda just takes it completely over the top. And then you top it with mushrooms that were sautéed with fresh herbs and then cooked down in white wine. Can you imagine anything better?!

If you can get away with a meatless meal, this would be so perfect! A big bowl of this and I would be one happy girl.

Smoked Gouda Risotto with Mushrooms
Print
Yield: about 6 servings
Ingredients
  • For the risotto:
  • 2 cups water
  • 2 (16-ounce) cans low sodium chicken broth
  • 1 tablespoon butter
  • 1/3 cup chopped shallots
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 teaspoon salt
  • 1 1/2 cups (6 ounces) shredded smoked Gouda cheese
  • For the mushrooms:
  • 1 tablespoon olive oil
  • 2 cups sliced mushrooms
  • 1/3 cup chopped shallots
  • 1/4 cup dry white wine
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Rosemary sprigs (optional)
Instructions
  1. To prepare risotto, combine water and broth; set aside. Melt butter in a large nonstick saucepan over medium heat. Add 1/3 cup shallots; cover and cook 2 minutes. Add rice; cook 2 minutes, uncovered, stirring constantly. Stir in 1/2 cup wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1/2 teaspoon salt and broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes total). Stir in Gouda; cook just until melted.
  2. To prepare mushrooms, heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, and saute 5 minutes or until beginning to brown. Add 1/3 cup shallots, 1/4 cup wine, chopped thyme, chopped rosemary, and minced garlic, and sauté 1 minute or until wine is absorbed. Sprinkle with 1/4 teaspoon salt and pepper.
  3. Divide risotto evenly among bowls; top with mushroom mixture. Garnish with rosemary sprigs, if desired.


adapted from Cooking Light

Pin It
ShareSubmit to StumbleUpon

Tags: , , ,
18 Comments »

Lentil Stuffed Cabbage

May 21, 2011 in Meatless

I have exciting news! For the next week and a half or so, I’ll be bringing you fun recipes featuring dry peas and lentils as part of a challenge from the USA Dry Pea and Lentil Council. The most exciting part? There’s a giveaway for you guys coming up!

The USA Dry Pea and Lentil Council asked me to dream up a few gluten-free recipes that would showcase their lovely peas and lentils. Cooking gluten-free isn’t hard at all when you’re using mostly simple, minimally-processed ingredients so that’s where I chose to start with this challenge.

Stuffed cabbage is usually made with some kind of ground meat that’s mixed with rice and then cooked inside the cabbage leaves. I went a different route with lentils and rice but it turned out just as delicious (and much less expensive!). I will admit that using the lentils added extra cooking time since the lentils are cooked before going in the cabbage leaves but if you’re looking to eat meatless, it will be worth the extra 15 minutes you spend in the kitchen.

Make sure you keep an eye out for that giveaway and the rest of my dry pea and lentil recipes!

Lentil Stuffed Cabbage
Printable Recipe

1 cup dry green lentils
1 cup brown rice, cooked
1 teaspoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 28-ounce can crushed tomatoes
salt and pepper
1 large head green cabbage

Preheat oven to 350F.

Bring lentils and 3 – 4 cups of water to boil in a medium-sized pot. Lower to simmer and allow to cook for about 15 minutes or until tender. Drain.

While lentils are cooking, heat olive oil over medium heat in a large pan. Add onion and cook until translucent. Add garlic and Italian seasoning; cook just until fragrant, about 1 minutes. Add crushed tomatoes and bring to a boil. Lower heat and allow to simmer for about 15 minutes.

Combine cooked lentils, rice, and 1/2 cup of tomato mixture in a mixing bowl. Season with salt and pepper to taste. Set aside while you boil the cabbage.

To prepare the cabbage, cut out the core with a sharp knife, being careful not to tear any of the leaves. Gently pull the leaves off. Bring a large stockpot full of water to a boil. Add 2 – 3 cabbage leaves at a time and cook for about 5 minutes, or until tender. Remove and drain on paper towels. Once cool enough to handle, take a paring knife and carefully remove the stem. Place about 1/2 cup of lentil mixture on each cabbage leaf (less if you have smaller leaves) and roll into a burrito-like shape. Place in a greased 9 x 13 inch baking dish. Spoon sauce over top of the rolls. Bake for about 20 minutes, or until sauce is bubbly. Serve hot.

I was compensated for my grocery expenses used in this challenge but all opinions are my own. Lentils = love.

ShareSubmit to StumbleUpon

Tags: , , ,
4 Comments »

Risotto with Caramelized Onions, Mushrooms, and Chickpeas

March 8, 2010 in Meatless, rice

I’ve been feeling pretty uninspired in the kitchen lately in case you haven’t noticed. That’s why there’s been lots of bread. Bread is easy. I don’t have to think about it, just have to follow directions. Especially the BBA breads! I don’t even have to search for a recipe, I just have to open my book to the next one. Ahh… laziness.

Yesterday my 3 year old went on his first boat ride leaving the baby & I to watch whatever we wanted. After my DVD player flashed “BAD DISC” at me when I tried to watch Twilight (stop judging me), we settled on Food Network. It was my first time watching in forever. Okay, so who decided it was a good idea to give Brian Boitano a show? That was a very painful 30 minutes. Never again. I stuck around for Big Daddy’s House (which I’d never seen) and was so excited by the sandwiches he was making. They looked amazing! And he totally inspired me to get up and make something.

I went for my no-fail risotto method but used up some mushrooms that were on their way out and added my favorite chickpeas. Oh my gosh, this was so good. I think risotto will always be my favorite easy meal.

I’ve said it before and I’m sure I’ll say it again… don’t go out and spend $7 on a pound of Arborio rice. If you can’t find it around you, the regular white rice works. It won’t be as creamy but as long as you add the broth in batches and continue to stir it, it will be creamy enough.

Risotto with Caramelized Onions, Mushrooms, and Chickpeas
Print
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, thinly sliced
  • 1 cup mushrooms, sliced
  • 1 clove garlic, minced
  • 1 cup Arborio rice
  • 1/3 cup dry white wine
  • 5 – 6 cups broth (veggie or chicken), heated
  • 1/2 cup chickpeas, rinsed
  • salt and pepper to taste
  • fresh herbs (optional)
Instructions
  1. Heat oil in a large pan over medium-low heat. Add onion and cook for 5 to 10 minutes, just until it begins to caramelize. Add mushrooms and cook about 5 more minutes until the mushrooms are soft and the onions are good and caramelized. Stir in garlic and rice; continue stirring until the rice is completely coated, about 1 minute. Pour in wine and simmer until it has just about evaporated.
  2. Begin adding broth, 1 cup at a time, stirring until each cup is absorbed. The rice should be creamy but not mushy. Add chickpeas once you’re happy with the texture and warm until the chickpeas are just heated through. Add salt, pepper, and any fresh herbs to taste.


Pin It
ShareSubmit to StumbleUpon

Tags: ,
3 Comments »

← Previous Entries

Switch to our mobile site