Quick Red Beans and Rice

INGREDIENTS

2    tablespoons olive oil

1    medium white onion, chopped

1    can (8 ounces) tomato sauce

½   cup dry red table wine

2    teaspoons garlic powder

½   tablespoon hot sauce

1    teaspoon dried oregano

1    teaspoon dried thyme

1    teaspoon dried basil

1    can (15 ounces) red kidney beans, drained, rinsed

2    cups cooked rice

METHOD

Place the oil into a large sauce pan over medium-high heat and add the onions. Cook the onions, stirring occasionally, for 3 to 4 minutes and add the tomato sauce and red wine.  Allow this to cook for 2 to 3 minutes and add the garlic powder, hot sauce and all three spices. Stir well, cover and simmer for 5 to 6 minutes. Add the beans, recover, and cook for 5 minutes or until the  beans have softened. Serve over the rice in  individual bowls.

Based on a recipe from All Recipes  magazine

Rice Pilaf with Seeds

INGREDIENTS

2    tablespoons olive oil

2    cups chopped leeks

½   teaspoon salt

2    cups dry white table wine

2 ¼  cups chicken broth

½   cup brown rice

½   cup pearl barley

½   cup bulgur

¼   cup wheat berries

¼   cup sunflower seed kernels

¼   cup pumpkin seeds, husked

¼   cup pine nuts

2    tablespoons fresh chopped parsley or cilantro

METHOD

In a large sauce pan over medium-high heat, add the olive oil and swirl to coat. When warmed, add the chopped leeks and cook for 2 to 3 minutes to soften. Add the wine, broth and salt, increase the heat and bring to a boil.

Add the rice and barley, reduce heat to a simmer, cover and cook for 20 minutes. If the liquid level looks a bit low, add a few tablespoons of either broth or white wine. Add the bulgur and wheat berries and cook for 10 minutes, covered.  Add the seeds and nuts, mixing well, re-cover and cook for 5 minutes. Remove from the heat and serve, garnished with the chopped parsley.

Based on a recipe in Cooking Light  magazine.

Spanish Style Rice

INGREDIENTS

½   pound lean ground beef

1    cup finely chopped white onion

4    cloves garlic, minced

½   cup finely chopped green pepper

1    can (15 ounce) diced tomatoes

1    cup water

2    cups uncooked long grain rice (Arborio or like)

½   cup salsa, tomatillo or red

½   teaspoon salt

1    tablespoon ground cumin

½   cup shredded cheddar cheese

      chopped fresh cilantro for garnish

METHOD

In a large oven-proof skillet ov er medium heat, cook the ground beef, breaking up any lumps, until well  browned, about 5 minutes. Stir in the onions, garlic. green pepper, tomatoes, water, rice, salsa, salt and cumin. Stir once to mix the ingredients, bring to a boil, reduce heat to a simmer, cover and cook for 8 to 10 minutes. Uncover and stir to loosen any rice stuck to the bottom of the pan. Check the fluid level and add water if required.

Re-cover and continue to simmer for 10 minutes or until the rice is completely cooked. Resist the tempetation to stir the mixture more than the one time so the rice will cook completely.

Turn on the broiler and adjust a shelf 4-5 inches from the heating element. When the rice is cooked, remove from the stove and sprinkle the cheese evenly over the top. Place under the broiler until the cheese is thoroughly melted, 3 to 5 minutes. Sprinkle with chopped cilantro to serve.

Modified from a recipe in AllRecipes magazine

Risotto Puttanesca

No one in Italy would ever even think of doing this. Risotto is northern, puttanesca is from the south and never shall the two cuisines meet. This is like putting corn on a pizza. But someone had to try, so I did.

INGREDIENTS

1    tablespoon olive oil

½   cup white onion, finely chopped

4    garlic cloves, minced

6    anchovy fillets, finely chopped

½   teaspoon red pepper flakes (optional)

1    can (7 ounces) tomato sauce

2    teaspoons dried oregano

1    cup low sodium chicken broth

1    cup water +

1    tablespoon olive oil

1    cup Arborio rice

¼   cup dry white table wine

½   cup chopped black or Kalamata olives

3    tablespoons capers, rinsed, soaked and drained

¼   cup grated Parmesan cheese

METHOD

Heat 1 tablespoon of olive oil in a medium sauce pan over medium heat. Add onion and cook, stirring occasionally, until onion is translucent, about 3 to 4 minutes. Add garlic and anchovies, cook 1 minute. Add the pepper flakes, tomato sauce and oregano, stir well and simmer  for 2 to 3 minutes. Lower heat to very low.

Mix the chicken broth and water in a medium sauce pan and warm it over low heat. In a large skillet over medium heat, add 1 tablespoon of olive oil and swirl to coat. Add the rice and stir for 3 to 4 minutes until it begins to sizzle. Add the ¼ cup of white wine and stir until it is absorbed.

Add ½ cup of the broth-water mix to the large skillet and, continuously stirring, cook it until the .liquid is absorbed. Continue stirring and adding small amounts of the broth for about 16 to 17 minutes or until the rice is almost al dente. Add the tomato sauce mixture to the skillet and stir it well.

Continue stirring and adding small amounts of broth until the rice is done, about 20  minutes over all. If you runout of broth-water, go to plain water. Remove from the heat and stir in the olives, capers and cheese.  Once warmed throughout, serve immediately with slices of crunchy Italian bread. . 

Spicy Vegetarian Casserole

INGREDIENTS



1    cup brown rice

1    cup vegetable broth

1    cup water

1    can (15 ounces) Cannellini beans

1    cup fresh or frozen corn

1    cup chopped celery

3    cloves garlic, minced

1    cup chopped white onion

1    can (8 ounces) tomato sauce

1    tablespoon dried sage

2    ounces Pepper Jack cheese, shredded

1    small can (about 2 ounces) sliced black olives, drained

½   cup cheddar cheese, shredded

METHOD

Place the brown rice, broth and water into a small sauce pan and bring to a boil. Lower the heat to low, cover and simmer for 40 to 45 minutes until the rice is tender. Remove from the heat and reserve

Preheat the oven to 350 and grease the sides and bottom of a 2 ½ to 3 quart baking dish. In a large bowl, mix together the beans, corn, celery, garlic, onion, tomato sauce,  sage, Pepper Jack cheese and olives. Mix well to combine. When the rice is cooked, add that to the vegetables in the bowl and mix well.

Place all the vegetables and rice into the prepared baking dish and sprinkle the cheddar cheese on top. Bake uncovered for 40 minutes. Remove from the oven and let stand for 10 minutes before serving. Serves 6 to 8.

Lime Rice with Fish

INGREDIENTS
2    tablespoons olive oil
1    cup finely chopped leeks or white onion
1    cup Arborio rice
½   cup dry white table wine
1    cup low sodium chicken broth
1    cup water
½   cup lime juice (about 2 limes)
¼   cup chopped fresh cilantro leaves
2    tablespoons butter
2    servings fish*

METHOD

In a large skillet over medium-high heat, add the olive oil. When warm, add the chopped leeks and cook for 4 to 5 minutes. Add the rice and stir-cook until the rice starts to sizzle – about 3 to 4 minutes. Pour in the wine and stir as it evaporates and is absorbed. Mix the broth and water and add ¼ cup to the skillet. Continue stirring and adding small amounts of broth/water for about 133 to 15 minutes intil the rice is almost al dente.

Add the lime juice and continue stirring until it is absorbed. Taste the rice again to see if it is tender and, if not, add another ¼ cup of the broth/water. When the rice reaches al dente, remove from the heat and stir in the cilantro and butter. Let it rest for 5 minutes before serving with your choice of smoked or broiled fish.

*NOTE: I purchased a smoked fish from a Russian deli for this rice combination, but this rice would be really good with any strong fish dish cooked in any manner.

Lemon Asparagus Risotto

INGREDIENTS
1    pound asparagus
2    tablespoons olive oil
1    medium white onion, chopped
3    cloves garlic, minced
1    cup Arborio rice
1    cup dry white table wine
2    cups low sodium chicken broth
1    grated peel from one lemon
1    juice from one lemon
2    tablespoons butter
½    cup freshly grated Parmigiano Reggiano or similar cheese

METHOD

Break the hard stems off of the asparagus and chop the asparagus into ½ inch, diagonally cut pieces. Steam the asparagus for 5 minutes and remove from the heat. Set aside.

In a large skillet over medium-high heat, add the olive oil and swirl to cover. Add the onions and cook, stirring occasionally, for 3 to 4 minutes until they begin to turn translucent. Add the garlic and cook for 1 minute. Add the rice and stir to combine. Continue to stir the rice for 3 to 4 minutes and add the white wine.

When the wine is completely absorbed, lower the heat to medium and add ¼ cup of the broth. Stirring constantly, cook the rice until the broth is completely absorbed. Continue adding small amounts of the broth and stirring until combined for 10 minutes and add the lemon peel and juice. Continue stirring and adding broth for 5 minutes and add the asparagus. At about 20 minutes, check the rice to see if it is al dente. If not, continue to cook for a few more minutes and check again. if so, remove from the heat, stir in the butter and cheese and serve.

Based on a microwave recipe from Cooking Light  magazine

Bacon Spinach Risotto

Rice with Bacon and Spinach

 
INGREDIENTS
3    strips of bacon, cut to ½ inch widths
1    cup chopped leeks, about 1 medium
4    cloves garlic, minced
1    cup Arborio rice
1    cup dry white table wine
2    cups low sodium chicken stock, warmed
1    teaspoon dried thyme
1    tablespoon butter
3    ounces fresh spinach, chopped
¼   cup freshly grated Parmesan or similar cheese

METHOD

In a large skillet over medium heta, cook the bacon, stirring occasionally, until crisp. Remove the bacon to a paper towel to drain, reserving the grease. Add the chopped leeks to the skillet, increase the heat to medium-high, and cook them for 3 to 4 minutes. Add the garlic and cook for 1 minute.

Add the rice and cook it for 3 to 4 minutes, stirring occasionally. Add the white wine and cook, stirring, until it is absorbed. Add ½ cup of the chicken broth and stir until it is absorbed. Continue adding small amounts of broth and stirring until the rice is almost al dente. Add the thyme and butter and stir them in. Add the spinach and continue cooking until the spinach is wilted and combined. Remove from the heat, chop the reserved cooked bacon and stir it into the risotto. Sprinkle with the cheese, stir it in and serve.

Corn, Rice and Beans

INGREDIENTS
½   cup Cannaroli or Arborio rice
1    tablespoon olive oil
1    small onion, chopped
1    cup low salt chicken broth
1    cup corn kernels, thawed and drained
1    can (15 ounces) Black Beans, rinsed and drained
½   cup medium Salsa
2    tablespoons chopped fresh cilantro

METHOD

In a small saucepan, bring 2 cups of water to a boil, add the rice, lower the heat to a simmer and cook for 5 minutes. Remove from the heat, drain and set aside.

In a large sauce pan over medium-high heat, add the olive oil and swirl to coat. Add the onion and cook, stirring occasionally, for 5 to 6 minutes until the onions become translucent. , Add the broth, corn, beans, salsa and reserved rice. Stir to thoroughly mix and cook over medium heat for about 10 minutes, stirring occasionally to prevent sticking. Transfer to individual serving bowls and garnish with the cilantro.

It's Not Paella

Or so I have been told. More than once.
 
INGREDIENTS
2    chicken breasts, skinless, boneless
4    tablespoons olive oil, divided
1    medium white onion, chopped
1    red bell pepper, diced ½ inch
1    green bell pepper, diced ½ inch
6    cloves garlic, chopped
2    cups Arborio rice
1    jar (8 ounces) clam juice
3    cups low sodium chicken broth
1    can (15 ounces) diced tomatoes with juice
1    tablespoon dried thyme
1    tablespoon ground cumin
1    tablespoon smoked paprika
1    cup frozen, defrosted peas
1 ½  pounds fresh mussels, cleaned
1    pound shrimp, de-veined, shelled
6    ounces (2 tins) baby clams in oil, drained

METHOD

Just like on TV cooking shows, be sure all ingredients are prepared and ready to throw into the pot before starting to cook. Then, cut the chicken breasts into 1 inch cubes. Heat a medium skillet over medium-high heat with 2 tablespoons of olive oil and when smoking hot add the chicken pieces. Stir and flip the chicken until it is well browned on all sides. Remove from the heat and set aside.

In a very large skillet over medium heat, add the remaining 2 tablespoons of olive oil and swirl to coat. Add the onions and stir for 3 to 4 minutes. Add both bell peppers and continue to stir occasionally for 3 to 4 minutes until you can smell the peppers cooking. Add the garlic and cook for 1 minute.

Add the rice and combine with the vegetables. Add the clam juice, broth, tomatoes, thyme, cumin and paprika. Combine well and set the chicken pieces on top of the mixture. Bring to a boil, cover and lower heat to a simmer. Cook for 6 minutes exactly.

Uncover the pan and arrange the shrimp. mussels and clams on top of the rice and vegetables. Cover again, bring to a boil, cook for 2 minutes and remove from the heat. Let the dish rest for at least 5 minutes before serving. And remember, even though it looks like Paella, it is not. This dish will serve 6 to 8 people.

Lowcountry Shrimp Pilaf

Inspired by the cuisine of South Carolina.
 
INGREDIENTS
2    tablespoons olive oil
1    red or green bell pepper, seeded, diced small
1    medium onion, diced small
1    jalapeno pepper, seeded, diced small
4    cloves garlic, minced
2    teaspoons Old Bay seasoning*
1    cup dry white table wine
1    bottle (8 ounces) clam juice
1    cup uncooked Arborio rice
¼   teaspoon Cayenne pepper
1    tablespoon dried thyme
1    can (15 ounces) diced tomatoes
1    pound medium peeled, deveined shrimp

METHOD

Heat the olive oil in a large skillet over medium-high heat and add the bell pepper, onion and jalapeno. Cook the vegetables for about 4 to 5 minutes until the onions are translucent and add the garlic and Old Bay seasoning. Cook for 1 minute and add the wine, clam juice, rice, Cayenne pepper and thyme.

Bring to a boil, stirring occasionally. Reduce heat to a low simmer, cover and cook for 8 to 10 minutes, stirring occasionally, or until all the liquid has been absorbed and the rice is tender (add 2 ounces of wine if the rice is not tender enough and continue cooking.) Add the tomatoes and shrimp, cover again and simmer on very low for 3 to 4 minutes to cook the shrimp. Remove from the heat and serve immediately.

*I have no idea what this is since I could not find it in three different supermarkets. The dish tasted terrific anyway and I shall continue to search. After all, I did find a spice called Gumbo File’ for another recipe.

Adopted from a recipe in Cooking Light magazine.

Red Beans and Rice

INGREDIENTS
1     pound Andouille sausage
1     tablespoon olive oil
1 ½   cups chopped white onion
1 ½   cups chopped poblano chile
1     cup chopped celery
2     tablespoons chopped fresh thyme or 1 tablespoon dried
10   cloves garlic, minced
1     bottle (12 ounce) lager beer
1     cup low sodium chicken broth
½    teaspoon cayenne pepper (optional)
2     cans (15 ounces) red kidney beans
3     bay leaves
½    cup thinly sliced green onions, divided
2     tablespoons cider vinegar
3     cups hot cooked long grain white rice

METHOD

Cut the sausages cross-wise into ¼ inch slices. Heat a large skillet over medium heat and add the olive oil. Add the sausage and cook for 6 minutes or until browned. Add the onions, chile, celery, thyme and garlic. Cook for 5 minutes and add the beer; bring to a boil and scrape up the brown bits from the bottom of the pan.

Add the broth, pepper, beans and bay leaves. Bring to a boil, lower heat to slow simmer, cover and cook for 20 minutes. Take off the heat, discard the bay leaves and add half of the green onions and vinegar. Mix in the rice and allow it to sit for a few minutes to absorb all the liquid. To serve, sprinkle with the remaining green onions and a bit of chopped flat-leaf parsley.

Based on a recipe in Cooking Light magazine.

Leek Risotto

INGREDIENTS
1    cup low sodium chicken broth
1    cup water
2    tablespoons olive oil
6    cloves garlic, minced
¾   cup Arborio rice
2    tablespoons butter
2    medium leeks, rinsed, sliced, chopped, white and green (2 cups)
2    tablespoons red bell pepper, chopped finely

METHOD

In a medium sauce pan, combine the broth and water and place over low heat.

To a large skillet, add the olive oil and warm over medium-high heat. Add the garlic and cook for 1 minute – do not let it brown. Add the rice to the skillet and cook for 3 to 4 minutes until the rice begins to sizzle or the garlic becomes golden. Add ½ cup of the broth mixture, stirring constantly until the liquid is absorbed. Continue adding small amounts of liquid and stirring the rice until the rice is almost tender, about 20 minutes.

Meanwhile, in another skillet, melt the butter and add the leeks and red bell pepper Cook over medium heat, stirring occasionally, as the rice cooks, for about 20 minutes. At about 15 minutes, add ¼ cup of the broth, cover, and continue to simmer.

When the rice is tender, stir in the leeks and red bell pepper, mix thoroughly over the heat and serve.

Tropical Rice

Serve this warm as a side dish or cold as a dessert; good either way.

INGREDIENTS
2    cups water
1    cup Arborio rice
1    large can crushed pineapple
1    cup dried mango or papaya, or a mix, cut to ¼ inch dice
½   cup golden raisins
2    tablespoons lime juice
1    tablespoon dried cilantro
2    teaspoons ground cumin
½   cup green onion tops, sliced to ¼ inch

METHOD

In a medium sauce pan, bring the water to a boil and add the rice. Reduce the heat to a simmer, cover and cook for 4 minutes. Add the pineapple and juice, the mango, raisins, lime juice, cilantro and cumin, stirring it all together.

Continue to simmer for 4 to 5 minutes or until the rice is tender. Remove from the heat and allow it to rest for 2 minutes before serving, topped with the green onions.

Brown Rice Pilaf

INGREDIENTS
1   cup brown rice
3   cups water
2   tablespoons olive oil
4   green onions, chopped, white and green parts
½  cup diced red bell pepper
3   cups sliced and chopped Crimini mushrooms
¼  cup water
3   tablespoons chopped pecans
½  teaspoon salt

METHOD

Cook the brown rice in the 3 cups of water until soft, about 45 minutes. Meanwhile, bring the olive oil up to medium heat in a medium skillet, swirling to coat. Add the onions, bell peppers and mushrooms and simmer for 5 to 6 minutes or until tender, stirring occasionally. Add the water and scrape up any brown bits from the bottom of the pan. Remove from the heat until the rice is cooked.

When the rice is cooked, add it, the pecans and the salt to the skillet. Stir and continue to cook until heated through. Serve immediately.

Dijon Chicken and Tomato Risotto

INGREDIENTS

Chicken

2   chicken breast halves, skinless, boneless or
6   chicken thighs, skinless, boneless
2   tablespoons sour cream
2   tablespoons Dijon style mustard
1   tablespoon Herb de Provence or mixed herbs of your choice
 
Risotto
1   can (8 ounces) tomato sauce
1   can (154 ounces) diced tomatoes
2   tablespoons olive oil
1   medium white onion, chopped
1   cup Arborio rice
½  cup dry white table wine
1   tablespoon dried basil
1   tablespoon butter
3   tablespoons Parmigiano-Romano cheese, grated

METHOD

Chicken
Preheat the oven to 375 F. Cut the chicken breasts into six even sized pieces. In a small bowl, whisk together the sour cream, mustard and herbs. Dredge each chicken piece in the mixture and place onto a wire rack placed on a baking sheet. Be sure all surfaces have an even coating of the sour cream-mustard mixture. Place the rack into the middle of the oven and bake for about 20 minutes, until the chicken pieces have begun to brown. Remove from the oven and set aside.

Risotto.

Pour the tomato sauce into a 2 cup measuring cup and add 1 can of water. Drain the diced tomatoes into the measuring cup, squeezing all the liquid out of the tomatoes. Fill the measuring cup to 2 cups with water and set aside.

As the chicken cooks, prepare the rice in a large skillet over medium heat. Add the olive oil and swirl to evenly distribute. Add the onions and cook for 5 to 6 minutes until translucent. Add the rice and mix thoroughly. Cook the rice until it begins to sizzle, about 2 to 3 minutes.

Add the white wine and stir until it is absorbed. Add ½ cup of the tomato-water mixture, stir and wait until it has been absorbed. Continue to ad small amounts of liquid and stirring until the rice becomes al dente, about 20 minutes. (Check the chicken if you haven’t already removed it from the oven.) Add the diced tomatoes and basil and mix in to the rice. Add the butter and stir until it melts. Add the cheese, remove from the heat and stir it into the rice. It is now ready to serve alongside two or three pieces of chicken.

Pineapple Chicken and Brown Rice

INGREDIENTS       
2   cups low fat chicken broth
1   cup water
1   cup brown rice
3   tablespoons butter or butter substitute
2   boneless, skinless chicken breasts, quartered
          or
6   boneless, skinless chicken thighs cut in half
1   medium white onion, chopped (about ¾ cup)
½  cup chopped celery, leaves and all
4   cloves garlic, minced
½  cup chicken broth or water
1   can (10 ounces) crushed pineapple
1   tablespoon dried cilantro

PREPARATION

In a medium sauce pan, add the broth and water and bring to a boil. Lower the heat, add the rice and stir. Cover and cook for about 25 to 30 minutes until the rice is tender and all the liquid has been absorbed. Set aside and reserve.

In another medium saucepan over medium-low heat, add and melt the butter. Add the chicken and brown it on all sides, about 4 to 5 minutes. Remove and reserve. Add the onion, celery and garlic and simmer for about 6 to 8 minutes until the vegetables are soft and translucent. Add ½ cup of water or broth to the sauce pan, return the chicken and add the pineapple and cilantro.

Thoroughly mix the ingredients in the sauce pan, pushing the chicken down into the vegetables and pineapple. Cover and continue to simmer for 8 to 10 minutes to thoroughly cook the chicken. Remove from the heat and reserve. When the rice has completed cooking, serve the chicken mix on top of a bed of rice.

Rice with Sun Dried Tomato

INGREDIENTS
½   cup Arborio rice
2    tablespoons olive oil
¼   cup pine nuts
2    teaspoons minced garlic
¼   cup finely chopped sun dried tomatoes
½   cup chicken or vegetable broth
½   cup minced fresh basil or 1 tablespoon dried
1    tablespoon white balsamic or white wine vinegar

METHOD

Cook the rice in boiling water for 7 minutes, drain and set aside. In a large skillet, add the olive oil over medium heat. When warmed, add the garlic and pine nuts and cook for 3 minutes, stirring constantly. Add the tomatoes, broth, basil and vinegar. Cook for 4 minutes and add the rice. Continue to cook while stirring for 2 minutes,  remove the skillet from the heat and serve.

Adapted from a recipe in Cooking Light magazine

Transylvanian Casserole

Transylvania is a province on the Hungarian-Romania border that has changed hands several times between countries. It is also the locale for the legend of Count Dracula. From there comes this most interesting casserole gleaned from many Internet recipes, all different.

INGREDIENTS

½    cup Arborio rice
2     tablespoons olive oil, divided
2     medium onions, chopped
1     teaspoon paprika
1     pound lean pork, diced to ½ inch
1     can (16 ounces) sauerkraut, slightly rinsed, drained
½    pound smoked sausage, sliced into thin coins
3     hard-boiled eggs, sliced
½    cup sour cream

 METHOD

Preheat the oven to 350 F. Grease the sides and bottom of a 3-4 quart covered baking dish. Boil the rice in slightly salted water, drain and set aside. In a medium skillet, heat 1 tablespoon olive oil over medium-high heat and add the onions. Cook them for 5 to 6 minutes until translucent, remove from the heat and sprinkle with the paprika, mixing it in.  Set aside in a small bowl.

 

Add another tablespoon of olive oil to the skillet and return to the heat. Add the diced pork, stir well and cook for 20 minutes or until the pork is cooked through. Set aside.

Spread 1/3 of the sauerkraut in the bottom of the baking dish. Cover with half of the rice, half of the onions and half of the meat. Add slices of sausage and hard-boiled eggs. Create another identical layer and finish with the last third of the sauerkraut. Spread the sour cream over the top of the dish.

 

Cover and bake for 20 minutes. Uncover and bake for 35 to 40 minutes until all the liquid has been absorbed and the sour cream has lightly browned. Allow it to cool slightly and serve. Will make about 4-6 servings.