Creole Skillet Dinner
4 c. chicken broth
2-1/2 c. uncooked long grain rice
1 c. chopped red onion
1 garlic cloves, minced
1-1/4 tsp. chili powder
1 tsp. salt
½ tsp. ground turmeric
¼ tsp. pepper
1 bay leaf
2 garlic cloves, minced
1 sweet red pepper julienned
1 green pepper, julienned
2 green onions, sliced
1 tsp chopped fresh parsley
½ tsp. dried basil
½ tsp. dried thyme
¼ tsp. hot pepper sauce
2 Tab. butter
1 c. sliced fresh mushrooms
1 med. tomato, chopped
1 c. frozen peas
1 pound boneless skinless chicken breasts, thinly sliced
2 Tab. lemon juice
1/3 c. sliced almonds, toasted
In a saucepan, bring (red ingredients) broth, rice, onion, 1 clove garlic, chili powder, salt, turmeric, pepper, and bay leaf to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender. Discard bay leaf. In a skillet over medium-high heat, sauté the next eight ingredients (green) in butter for 2 minutes; cook until peppers are crisp-tender. Add mushrooms, tomato and peas (blue); heat through. Remove from the heat. Add rice; keep warm. Over medium-high heat, cook and stir chicken in lemon juice until no longer pink. Add to rice mixture; toss. Top with almonds. Yield: 6-8 servings.
Tuesday, April 27, 2010
Rice Croquettes- Caitlin Walker
1/2 cup chopped onion
2 tablespoons butter
1 cup uncooked long grain rice
2-1/4cups chicken broth
2 tablespoons parsley
1 egg
1/2 cup grated parmesan cheese
1 teaspoon dried basil
1/4 teaspoon pepper
1/2 cup dry bread crumbs
Vegetable oil
In a large saucepan, saute onion in butter until tender. Add rice; saute for 3 minutes. Stir in broth and parsely; bring to boil. Reduce heat; cover and simmer for 20 minutes. Cool for 30 minutes.
Stir in egg,cheese, basil, and pepper. Moisten hands with water and shape 1/4 cupfuls into logs. Roll in crumbs. In a electric skillet, heat 1/4 in. of oil to 375. Fry croquettes, a few at a time, for 3-4 minutes or until crisp and golden, turning often. Drain on paper towels. Yeild: 16 croquetts.
Lemon Risotto- Sonya Schatt
Spring Risotto with Asparagus, Lemon & Garlic (Post Register, 4/7/10)
6 c. chicken stock
2 tab. olive oil
1 c. yellow onion, minced
2 c. Arborio Rice
1 c. white wine (I used apple juice or white grape juice)
½ pound asparagus, cut in 1” lengths
1 Tab. parsely, minced
1 tsp. garlic, minced
1 tsp. lemon zest
4 Tab. butter
½ c. Parmesan cheese, grated
Directions
Heat the chicken stock and hold warm over medium heat. Heat a pot large enough to accommodate all of the ingredients on medium high and add the olive oil and onions, sauté until translucent and add garlic. Add the rice and stir with a wooden spoon to toast the rice for 2-3 minutes, add the wine and continue to stir. When all of the wine is absorbed by the rice, add the hot chicken stock in 1/3rd increments and stir. Only add the next 1/3rd of stock when the previous 1/3rd is absorbed by the rice and keep giving the rice a light stir. When the last 1/3rd of stock is almost absorbed add the asparagus, parsley, and lemon zest, and keep stirring. Once the stock is absorbed remove the pot from heat and add the butter and Parmesan cheese and give the “Risotto” one last stir. Garnish with additional lemon zest, cheese, and parsley. Yield 4-6 servings.
Ham Fried Rice- Angie Gunderson
Ham Fried Rice
2 cups cooked rice
One bundle green onions cut in small pieces
3 eggs scrambled and broken into small pieces
1-2 cups cubed ham
Mix all together add soy sauce, marinade or your favorite toppings. Great as a meal or side
Curried Rice- Gay Clark
Curried Rice
1/4 cup shopped onion
1/4 cup thinly sliced celery
2 to 3 teaspoons curry powder
2 tablespoon butter or margarine
1 cup long grain rice
2 cups water
1/4 cup raisins
2 teaspoons instant beef bouillon granules
1/4 teaspoon salt
1/2 cup coarsely chopped cashews
In a 2-quart saucepan cook onion, celery, and curry powder in butter or margarine till celery is tender but not brown. Add rice. Stir in water, raisins, bouillon granules, and salt. Cover pan and bring to boil. Reduce heat; cover and simmer 15 minutes or till rice is done. Let stand covered for 10 minutes. Just before serving, stir in chopped cashews and toss lightly to mix. Makes 6 servings.
Cilantro Lime Rice- Misa Shepard
Cilantro Lime Rice
1 1/2 T olive oil
1 c long grain white rice
2 c chicekn broth
1/4 t salt
Grated rind and juice of 1 lime (medium)
1/2 c chopped fresh cilantro
Heat oil in a sauce pan. Add rice and coat. Add broth and salt. Bring to a boil then stir once. Reduce heat to med-low cover and cook for 20 min. Remove from heat and let sand for 10 min. Fluff with fork then mix in lime and cilatro.
Variation: I like to use my rice cooker it is easier and less work for you. Forget the oil. Place rice and the amount of broth in the cooker according to the cooker instructions. Also add the salt then cook. When done add the lime and cilantro then mix and fluff wih fork
Chicken and Brown Rice Burritos- Ena Taylor
Chicken, Cheese and Brown Rice Burritos
15 oz can refried beans
2 cups brown minute rice (cooked)
2 cups cheddar cheese
1 cup salsa
6 to 8 large flour tortillas
2 cups cooked chicken
Sour cream & avacado for toppings
Mix beans, rice, chicken and 1/2 of cheese and salsa and spread about 1/2 Cup mixture
on each tortilla and roll up and place in 9 x 13 pan. Cover with foil and bake 20 minutes at
400 degrees. Add remainder Salsa and Cheese and bake 8 minutes more. Serve with
Sour Cream and Avacado
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