Texas Style Pesto with Pork Tenderloin and Spanish Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Texas Style Pesto with Pork Tenderloin and Spanish Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Texas Style Pesto with Pork Tenderloin and Spanish Rice.
 
Total Time: 1 hr 15 min
Prep 45 min
Cook 30 min

Yield: 4 servings

Ingredients

Pesto:

2 cups fresh cilantro leaves
1 tablespoon finely chopped jalapeno pepper
1/4 cup toasted pecans
2 cloves garlic, peeled
1/4 cup lime juice
1/2 cup grated Parmesan
Salt and freshly ground black pepper
1/2 cup canola oil

Spanish rice:

1 teaspoon olive oil
1/2 cup diced onions
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 tablespoon chopped garlic
3 cups chicken stock
2 cups basmati rice
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons chopped fresh cilantro leaves, for garnish
4 (8-ounce) pork tenderloins

Directions

Prepare the pesto by combining all of the ingredients in a food processor and blending well. Set aside until ready to use.

To prepare the Spanish rice, heat the olive oil in a large pot over medium heat. Saute the onions, bell peppers, and garlic, and cook for approximately 5 minutes. Add the chicken stock and rice to the pot and stir gently. Bring the liquid to a boil, reduce heat and simmer for 20 minutes. Season with salt and pepper.

Preheat the oven to 350 degrees F.

In a hot skillet, sear all of the pork tenderloins to seal in the juices and finish cooking in the oven for 30 to 45 minutes. When ready, slice against grain of meat and serve.

To plate, place a spoonful of the rice on a plate, top with slices of pork tenderloin, and drizzle some of the pesto on top of the pork. Garnish with cilantro.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results

Recipe courtesy Dean Fearing, Mansion on turtle Creek, Dallas, Texas
Show: Follow That Food Episode: Follow That Pesto

More Rice Recipes:

Rockin' Roast Pork Shoulder with Spanish Rice
Spanish Style Beef and Rice
Spanish Rice
Arroz: Spanish Rice
Smoky Spanish Rice
Dandelion Green Gumbo with Good Thyme Rice
 
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Rockin' Roast Pork Shoulder with Spanish Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rockin' Roast Pork Shoulder with Spanish Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Rockin' Roast Pork Shoulder with Spanish Rice. 

Total Time: 4 hr 20 min
Prep 20 min
Cook 4 hr 0 min

Yield: 4 to 5 servings
Level: Easy

Ingredients

Sofrito:

1 green pepper, minced
1 onion, minced
1/2 bunch cilantro, chopped
1/4 cup olive oil
1 (5-pound) pork shoulder
12 whole garlic cloves, slightly smash
3 envelops (1 1/2 tablespoons) sazon seasoning
1 tablespoon adobo seasoning
1/4 cup sofrito, recipe follows

Spanish Rice:

1/4 cup diced pork
1/4 cup diced onions
2 tablespoon butter
2 envelopes (1 tablespoon) sazon seasoning
1 tablespoon adobo seasoning
2 cups long-grain rice
4 cups water
2 tablespoons sofrito
1 (16-ounce) can pigeon peas
2 tablespoons chopped fresh cilantro leaves, to garnish

Directions

In a food processor add green pepper, onion, and cilantro. Pour in oil and mix well. Set aside 2 tablespoons for Spanish rice.

Cook's Note: Can keep in the refrigerator for up to 10 days.

Preheat oven to 300 degrees F.

Cut off 2-slices (about 1/4-cup) of pork and set aside for Spanish rice.

Make at least 12-slits in pork with the tip of a very sharp knife. Put 1 clove of garlic in each slit. In a small bowl, mix together the sazon and adobo seasonings. Add 1/4-cup sofrito and stir together. Rub over entire pork shoulder.

Place pork in large roasting pan, wrap with foil and cook for 3 hours. Remove the foil and crank oven up to 400 degrees F and let cook additional 20 minutes until desired crispness.

For the rice:

In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. Add sazon, adobo, rice, water and reserved sofrito. * Cook's Note: Do not stir at any point.

Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. Add pigeon peas and cilantro. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender. Remove from heat.

Recipe courtesy Paula Deen
Show: Paula's Best Dishes Episode: Big Bites

More Rice Recipes:

Spanish Style Beef and Rice
Spanish Rice
Arroz: Spanish Rice
Smoky Spanish Rice
Dandelion Green Gumbo with Good Thyme Rice
Red Chard and Rice

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Red Beans and Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Red Beans and Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Red Beans and Rice. 

Total Time: 75 hr 0 min
Prep 1 hr 0 min
Inactive 72 hr 0 min
Cook 2 hr 0 min

Yield: 8 servings

Ingredients

For red beans:

2 tablespoons vegetable oil
1 medium onion, chopped
2 medium green bell peppers, chopped
3 stalks celery, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
5 cloves garlic, minced
12 ounces pickled pork, cut into 1-inch pieces, recipe follows
3 bay leaves
1 teaspoon dried thyme
1 teaspoon hot sauce
1/2 teaspoon cayenne pepper
2 quarts water
1 pound red kidney beans, rinsed and picked of debris

For rice:

3 cups water
1 1/2 tablespoons unsalted butter
2 cups long-grain rice
1/2 to 1 teaspoon kosher salt

Directions

Place the vegetable oil in a 7-quart Dutch oven and set over medium-high heat. Add the onion, bell pepper, celery, salt and pepper to the pot. Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender, 6 to 8 minutes. Add the garlic and cook for 1 to 2 minutes, stirring constantly. Add the pickled pork, bay leaves, thyme, hot sauce, cayenne pepper, water and beans to the pot and increase the heat to high. Cook, stirring frequently until the mixture comes to a boil, approximately 6 to 8 minutes. Decrease the heat to maintain a simmer, cover and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook for another 30 to 40 minutes or until the beans are tender and the sauce is thickened to your liking. If you prefer an even creamier texture, mash some of the beans with a potato masher.

Prepare rice during the last 30 minutes of cooking the beans. Place the water into an electric kettle and bring to a boil. While the water is coming to a boil place the butter into a 3-quart saucepan, set over medium heat. Once the butter begins to bubble, add the rice and stir to combine. Add the salt and cook for 2 to 3 minutes, stirring frequently. Carefully pour the water over the rice and stir to combine. Decrease the heat to the lowest setting, cover, and cook for 15 to 20 minutes. Serve the beans over the rice.

Pickled Pork:

2 cups water
1 cup apple cider vinegar
1/4 cup kosher salt
6 cloves garlic, peeled and crushed
2 tablespoons sugar
2 tablespoons yellow mustard seed
2 tablespoons hot sauce
1 tablespoon celery seed
1 bay leaf
1/4 teaspoon whole black peppercorns
8 ounces ice
1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes

Combine all of the ingredients except the ice and the pork in a 2-quart non-reactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.

Yield: about 1 1/2 pounds

Recipe courtesy Alton Brown, 2008
Show: Good Eats Episode: American Classics: Creole in a Bowl

More Rice Recipes:

BBQ Pork Fried Rice
Soy-marinated salmon with fried rice
Paella fried rice
Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce
Nasi kuning (yellow rice)
Sweet black rice pudding

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Paella (spinach, rice, seafood & saffron)

 
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Paella (spinach, rice, seafood & saffron) recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Paella (spinach, rice, seafood & saffron).

Serves 4

Ingredients

3tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
2 large tomatoes, skinned, deseeded and roughly chopped
1 large red pepper, deseeded and cut into thin strips
2 large, skinless chicken breasts, cut into chunks
2tsp paprika
300g long-grain rice
large pinch saffron
1.2 litre vegetable stock
ground black pepper
12 raw, peeled, tiger prawns (or cooked if you can't find raw)
3tbsp dry sherry
100g frozen peas
1 pack Tesco Cooked Mussels in Garlic Butter Sauce
large handful fresh, flatleaf parsley, roughly chopped
1 unwaxed lemon, cut into wedges
salt

Preparation

Heat the oil in a very large, shallow frying pan and sauté the onion for 7-8 minutes until softened. Stir in the garlic, tomatoes, red pepper, chicken and paprika and heat gently for 10 minutes, stirring occasionally.

Stir in the rice and cook for 4-5 minutes until the grains are well coated. Add the saffron and stock. Season and bring to the boil. Reduce the heat and simmer for 10 minutes, stirring occasionally until almost all the stock is absorbed.

Stir in the prawns, sherry and peas, then scatter the mussels over the top of the rice, cover with a tight-fitting lid and cook for 3-4 minutes until the prawns are pink. Stir lightly to combine and scatter the parsley over the top. Serve with the lemon wedges and some crusty bread.

Cook's tip
Wine suggestion: Tesco Finest Navarra Rosé wine (£5.99/ 75cl).

From Tesco Realfood

More Rice Recipes:

Chicken fried rice
Fried Rice
BBQ Pork Fried Rice
Soy-marinated salmon with fried rice
Paella fried rice
Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce

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Chicken fried rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken fried rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Chicken fried rice.

Ingredients

2tbsp groundnut oil
1tbsp freshly grated root ginger
3 shallots, finely chopped
3 dried Chinese mushrooms, soaked in hot water for 20 minutes, then drained and finely chopped
250g (8oz) skinless chicken breast fillets, finely diced
1tbsp Shaohsing rice wine or dry sherry
1tsp five-spice powder
1tbsp dark soy sauce
50g (2oz) dry-roasted peanuts
300g (10oz) cooked jasmine
rice or glutinous rice
3-4tbsp light soy sauce
1-2tbsp toasted sesame oil
ground white pepper
1 spring onion, finely chopped

Preparation

Heat a wok or pan over a high heat and add the groundnut oil. Add the ginger, shallots and Chinese mushrooms and cook for a few seconds.

Add the chicken and cook for a minute or two, then add the rice wine or sherry followed by the five-spice powder. As the chicken starts to turn white, add the dark soy sauce.

Add the peanuts and then the rice, mix well and stir-fry for 1 minute.

Season with the light soy sauce, sesame oil and pepper to taste and stir to mix. Finally, stir in the spring onion, transfer to a serving dish and serve immediately.


From Tesco Realfood

More Rice Recipes:

Fried Rice
BBQ Pork Fried Rice
Soy-marinated salmon with fried rice
Paella fried rice
Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce
Nasi kuning (yellow rice)

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Budget Chicken Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Budget Chicken Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Budget Chicken Rice.

Ingredients

CHICKEN
1 pack chicken pieces (legs/thighs) with skin

RICE BASE
2 onions. sliced
6 cloves garlic
3 tbsp oil
1 tsp paprika
salt and freshly ground black pepper
1 chicken oxo
1 tin chopped tomatoes
1 tbsp tomato purée
1 pt boiling water
350g long grain rice

Method

Peel and chop 3 cloves of garlic and fry with the sliced onions in the oil. Add paprika, seasoning and when golden/orange add the oxo. Add tins of tomatoes, purée, 3 whole garlic cloves, water and rice.

Place in a high-sided roasting tin and then place the chicken pieces on top and cover in salt & pepper. Roast for an hour checking water levels regularly.

Tips

If rice starts to crisp before chicken's going golden then add an extra bit of water. Don't add too much or the rice'll go soggy.

From Tesco Realfood

More Rice Recipes:

Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls
Chicken and Rice Casserole
Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers
Latin Chicken and Rice Pot
Spanish Chicken and Rice Soup
Chicken & chorizo jambalaya

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Vegetable curry and aromatic rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Vegetable curry and aromatic rice recipe. Enjoy quick & easy rice cooking recipes and learn how to make Vegetable curry and aromatic rice.

Ingredients

1tbsp vegetable oil
1 onion, sliced
1 clove garlic, finely chopped
200g (7oz) potatoes, peeled and chopped into chunks
200g (7oz) sweet potato, peeled and chopped into chunks
125g (4oz) carrots, peeled and chopped into chunks
4tbsp medium curry powder
125g (4oz) young leaf spinach
3 tomatoes, cut into quarters
75g (3oz) baby corn
4tbsp plain yogurt
bunch coriander, chopped
½tsp coriander seeds
½tsp cumin seeds
2 cardamom seeds
200g (7oz) basmati rice
1 cinammon stick
5cm (2in) strip lemon peel

Preparation

In a large pan, heat the oil and cook the onion gently for 4 minutes. Add the garlic and cook for 1 minute, then the potatoes, sweet potatoes and carrots and cook for 2 minutes. Stir in the curry powder.

Add 200ml (7fl oz) water and simmer for 15 minutes with a lid on. Stir well adding the spinach, tomatoes and baby corn and replace the lid. Cook for 5 minutes. Stir in the yogurt and lower the heat for a few minutes. Sprinkle with coriander to serve.

Crush the coriander, cumin and cardamom seeds. Place the rice in a pan, add water, cinnamon, lemon peel and the crushed seeds, bring to the boil and simmer for 8 minutes. Drain and serve with the curry.

More Rice Recipes:

Citrus Rice Salad
Persian rice salad
Mexican meatball skewers with rice salad
Rice & herb salad
Herbed rice salad
Sticky chilli roast chicken with rice salad

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Layali Lubnan Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Layali Lubnan Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Layali Lubnan.

Preparation time : 15 minutes
Cooking time : 25 minutes

Serves: 8 persons

Ingredients

2½ cups water or 625 ml
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
½ cup fine semolina or 80 g
2 eggs
1 tablespoon rose water
1 tablespoon blossom water
1 cup liquid cream or 250 ml, whipped
3 tablespoons pistachio nuts, chopped
3 tablespoons flaked almonds, toasted

Preparation

In a medium saucepan, place water and NESTLÉ® Sweetened Condensed Milk . Stir occasionally to boil.

In a separate bowl, beat semolina and eggs together. Add this mixture to the simmering milk, stirring vigorously for 3 minutes or until it thickens.

Remove the saucepan from the heat; add rose water and orange blossom water. Stir and pour over individual bowls or a large serving plate. Set aside until it cools.

Decorate with the whipped cream all over the top then sprinkle with pistachio and the toasted almond flakes.

Serving tips: Serve sugar syrup if desired. 

More Desserts Recipes

Popcorn Cake
Snow-topped holly cakes
Simmer-&-stir Christmas cake
Turkish pavlova Recipe
Almond Baskets Recipe
Kunafa Recipe

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Mango rice salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mango rice salad recipe. Enjoy quick & easy rice cooking recipes and learn how to make Mango rice salad.

Escape the hustle and bustle with this relaxed lunch side that will satisfy your tastebuds.

Ingredients (serves 6)

1 1/2 cups (300g) jasmine rice
1 bunch Thai basil (see note)
Grated zest and juice of 1 lemon, plus lemon halves to serve
1/4 cup (60ml) lemon-infused olive oil (see note)
1 bunch mint, leaves picked
1 bunch coriander, leaves picked
2/3 cup (50g) shredded coconut
6 spring onions, thinly sliced on an angle
1 long red chilli, seeds removed, sliced
2 mangoes, flesh chopped
1/2 cup (75g) roasted peanuts, chopped
1 cup fried Asian shallots (see note)

Method

1. Place the rice in a saucepan with 2 basil sprigs and 1 teaspoon salt. Cover with cold water, then cook according to packet instructions. Drain and refresh in cold water, discarding the basil sprigs.
  
2. Meanwhile, whisk the lemon juice and oil in a bowl with salt and pepper.
  
3. Chop most of the mint, coriander and remaining Thai basil, reserving a few whole leaves to garnish.
  
4. Stir the shredded coconut in a dry frypan over medium-low heat for 1-2 minutes until lightly toasted.
  
5. Place the rice in a bowl with the chopped herbs, toasted coconut, spring onion, chilli, lemon zest, mango, peanuts and dressing and toss to combine. Transfer to a serving bowl, scatter with the fried shallots and whole herb leaves, then serve with lemon to squeeze.

Notes
Lemon-infused olive oil is from delis and selected supermarkets.
Thai basil and fried shallots are from Asian food shops.

Source
delicious. - December 2009, Page 94
Recipe by Valli Little

More Rice Recipes:

Citrus Rice Salad
Persian rice salad
Mexican meatball skewers with rice salad
Rice & herb salad
Herbed rice salad
Sticky chilli roast chicken with rice salad

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Stuffed tomatoes with lamb mince, dill & rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Stuffed tomatoes with lamb mince, dill & rice recipe. Enjoy quick & easy rice cooking recipes and learn how to make Stuffed tomatoes with lamb mince, dill & rice.

These juicy tomatoes improve in flavour if cooked the day before you serve them. You can easily make them veggie too

Easy
Serves 4
Prep 20 mins
Cook 45 mins

Ingredients

4 beef tomatoes
pinch sugar
4 tbsp Greek extra virgin olive oil , plus extra to drizzle
1 Spanish onion , finely chopped
2 garlic cloves , finely chopped
200g minced lamb
1 tsp ground cinnamon
2 tbsp tomato purée
50g long grain rice
100ml chicken stock
4 tbsp chopped dill
2 tbsp chopped flat-leaf parsley
1 tbsp chopped mint

Method

1. Heat oven to 180C/160C fan/gas 4. Slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, being careful not to break the skin. Finely chop the pulp, and keep any juices. Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray.

2. Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about 10 mins until soft but not coloured. Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned. Add the tomato pulp and juice, the rice and the stock. Season generously. Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed. Set aside to cool a little, then stir in the herbs.

3. Stuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins. Serve with salad and crusty bread, hot or cold.

Try

Moussaka-stuffed tomatoes

Place 1 large aubergine on a baking tray, then roast for 30 mins at 200C/180C fan/ gas 6, until tender. Once cool enough to handle, peel and dice the flesh. Follow recipe as above, folding the chopped aubergine into the lamb mix. Spoon a little ready-made béchamel sauce over each tomato before putting the lids on, then bake.

Variations

These improve in flavour if you cook them the day before you want to serve. Add a drop of water and cover with foil when reheating, or simply serve at room temperature. You can vary the filling by adding feta or broad beans, or even omit the meat entirely and replace chicken for vegetable stock for a great veggie meal.

300 kcalories, protein 14g, carbohydrate 21g, fat 19 g, saturated fat 5g, fibre 2g, sugar 8g, salt 0.3 g

Recipe from Good Food magazine, September 2009.

More Rice Recipes:

Stuffed Peppers with Beef, Rice, Spinach and Cheese
Tomatoes Stuffed with Rice
Chicken and Rice Casserole
Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers
Latin Chicken and Rice Pot
Spanish Chicken and Rice Soup

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Salmon and rice noodles in coconut soup recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Salmon and rice noodles in coconut soup recipe. Enjoy quick & easy rice cooking recipes and learn how to make Salmon and rice noodles in coconut soup.

Ingredients

2 stalks of lemongrass
2 cloves garlic, chopped
1 large onion, chopped
1tsp turmeric
1tsp hot chilli powder
1tbsp vegetable oil
400ml can reduced fat coconut milk
300ml fish or chicken stock
225g skinless salmon fillet, cubed
125g rice noodles
200g fresh bean sprouts
Fresh coriander to garnish
1 lime, quartered to serve

Preparation

Peel the outer layers from the lemon grass stalks and finely chop the lower white bulbous parts, discarding the fibrous tops.

Blend to a chunky paste with the garlic, onion, turmeric and chilli powder in a food processor or grind with a pestle and mortar.

Heat the oil in a large saucepan. Fry the paste for 3 to 4 minutes to release it flavours. Mix in the coconut milk and stock, bring to the boil, stirring. Then reduce the heat, cover and simmer for 15 minutes. Add the salmon, season to taste and then simmer covered for 5 minutes or until the fish is cooked through.

Cook the noodles according to the packet instructions. Drain and divide between four bowls. Meanwhile add the bean sprouts to the fish for 1 minute. Ladle the salmon soup over the noodles and garnish with coriander and lime.

Recipe from Tesco Realfood 

More Rice Recipes:

Spanish Chicken and Rice Soup
Corn broth with rice noodles
Cream of Turkey & Wild Rice Soup
Broad bean, yogurt & mint soup
Pea, asparagus and rice soup with Romano sticks
Yellow Rice 

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Yellow Rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Yellow Rice recipe. Enjoy quick & easy rice cooking recipes and learn how to make Yellow Rice.

Serves: 6

Ingredients

4tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
1tbsp ground tumeric
1tbsp ground cumin
200g (7oz) long-grain rice
1 red bird's-eye chilli, de-seeded and finely chopped
2 cobs corn, cut into 3.5cm (1½in) pieces
750ml (1¼ pint) chicken stock
1 yellow tomato, peeled, de-seeded and cut into 5mm (¼in) dice
1 mango, peeled, pitted and cut into 1cm (½in) dice
1 yellow pepper, de-seeded and cut into 5mm (¼in) dice
1 tbsp chopped chives
freshly ground black pepper

Preparation

Heat the olive oil in a large saucepan over a medium-high heat. Add the onion, garlic, tumeric and cumin and sauté until the onion is translucent, about 5 minutes. Reduce the heat to low, add the rice and chilli, and cook for 2 minutes, stirring to coat the rice.

Add the corn and chicken stock and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes, or until almost all the liquid has been absorbed.

Remove from the heat and gently fold in the tomatoes, mango, yellow pepper and chives. Season to taste and serve with chicken and peanut stew.

Recipes from The Soul Of A New Cuisine: A Discovery Of The Foods And Flavors Of Africa, by Marcus Samuelsson (foreword by Desmond Tutu), published by John Wiley & Sons

More Rice Recipes:

Stuffed Peppers with Beef, Rice, Spinach and Cheese
Tomatoes Stuffed with Rice
Chicken and Rice Casserole
Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers
Latin Chicken and Rice Pot
Spanish Chicken and Rice Soup

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Chicken & Vegetables Soup Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chicken & Vegetables Soup Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken & Vegetables Soup.

Ingredients

4 cubed chicken breast
Salt and pepper
1 Tbsp minced ginger
1 cup flour
2 Tbsp oil or butter
1 onion, minced
½ cup carrot, small cubes
½ cup zucchini, small cubes
½ cup pumpkin, small cubes
½ cup green onion (white part)
4 cup meat or chicken stock
2 Tbsps peanut butter
¼ cup soft grated coconut
1 cup green onion stock for decoration

Method

• Wash chicken breast. Cut to an equally cubes. Season with salt, pepper and gingle.
• Season the flour with salt and pepper. Cover the chicken cubes with the flour. Get rid from extra flour.
• Heat the butter in a pan. Add the chicken. Stir it until change color (golden). Keep it aside.
• Put the onion in the same pan. Stir it for 3 min. Add the vegetables and the stock. Let until simmer.
• Add the chicken cubes again until cooked.
• Meanwhile, in another pan melt the peanut butter. Add coconut and the stock over medium heat until getting thick mixture.
• Add the peanut butter to the soup. Heat and let simmer again.
• Put the soup in the serving plate and decorated with the green onion.

More Middle Eastern Recipes:

Yemeni Chicken with Potato in Oven
Lebanese Chicken and Potatoes
Middle Eastern Chicken Pot and Butter-Nut Couscous
Roast chicken with couscous & pine nut stuffing
10-minute couscous salad
Summer couscous salad

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Stuffed Peppers with Beef, Rice, Spinach and Cheese

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Stuffed Peppers with Beef, Rice, Spinach and Cheese recipe. Enjoy quick & easy rice cooking recipes and learn how to make Stuffed Peppers with Beef, Rice, Spinach and Cheese.

Total Time: 30 min
Prep 10 min
Cook 20 min

Yield: 4 servings
Level: Easy

Ingredients

4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle
1 tablespoon extra-virgin olive oil, plus some for drizzling
1 clove garlic, cracked
10 ounces triple washed spinach, stems removed and coarsely chopped
Salt and pepper
1/2 cup beef broth or chicken broth
3 cups leftover Spanish style beef and rice
1 cup tomato sauce
2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese

Directions

Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.

Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.

Preheat broiler to high.

Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.

Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Fast and Freezable

More Rice Recipes:

Tomatoes Stuffed with Rice
Chicken and Rice Casserole
Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers
Latin Chicken and Rice Pot
Spanish Chicken and Rice Soup
Chicken & chorizo jambalaya

Save and share Stuffed Peppers with Beef, Rice, Spinach and Cheese recipe 

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Popcorn Cake Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Popcorn Cake Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Popcorn Cake.

Ingredients

4-5 cup popcorn
1 ¼ cup chocolate chip
¾ cup roasted peanuts (peeled)
¼ cup oil
½ tablespoon margarine
1 ½ cup marshmallow

Method

- Mix popcorn, chocolate, and peanuts in a bowl.
- Heat oil, margarine, and marshmallow in a large heavy-bottom saucepan over medium flame, stir until it melt.
- Pour marshmallow mixture over popcorn mixture, stir to combine.
- Brush a rectangle cake mould (28×10 cm) with oil or margarine.
- Put the mixture in the cake mould, press slightly to even the surface.
- Allow to firm in the mould for about 20 – 30 minutes.
- Cut into slices, arrange in a serving dish.

Chef Osama

More Desserts Recipes

Snow-topped holly cakes
Simmer-&-stir Christmas cake
Turkish pavlova Recipe
Almond Baskets Recipe
Kunafa Recipe
Lebanese Baklava Recipe

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Fried Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Fried Rice recipe. Enjoy quick & easy rice cooking recipes and learn how to make Fried Rice.

Total Time: 27 min
Prep 15 min
Cook 12 min

Yield: 4 to 6 servings
Level: Easy

Peas, carrots and corn are a good choice because they're all about the same size so they'll cook at the same temperature and time. Also, they're a good size ratio to the rice. Other vegetables can be used but do not put too many veggies in ratio to rice or the rice will get soggy. Also, do not crowd the pan or the veggies will steam instead of cooking crisp and make the final dish soggy. The egg is cooked right before the rice because it has a tendency to stick to the pan and remnants in the pan burn as the other ingredients are cooked. When cooked right before the rice, any remnants become incorporated into the rice. Although jasmine rice is preferable, any kind of long grain rice can be used. Avoid using medium and short-grained rice as they tend to be sticky. Also, the rice should not be warm fresh rice, otherwise it will also tend to be sticky.

Ingredients

1/3 cup plain vegetable oil, like soy, corn, or peanut
1/3 pound black forest ham, diced, or about 2 cups cooked, cubed or shredded meat
1 onion, diced
Salt and pepper
3 cloves garlic, finely chopped
2-inch piece fresh ginger, peeled and finely chopped
3 whole scallions, thinly sliced on the bias, white and green separated
1 1/3 cups (6 ounces) medley frozen corn, peas, carrots
4 large eggs, lightly beaten
4 cups cold cooked long-grain rice, white or jasmine rice, grains separated

Directions

Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the ham and cook stirring occasionally until lightly browned. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl.

Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.

Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve.

Recipe courtesy Food Network Kitchens
Show: How To Boil Water Episode: Fabulous Fried Rice

More Rice Recipes:

BBQ Pork Fried Rice
Soy-marinated salmon with fried rice
Paella fried rice
Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce
Nasi kuning (yellow rice)
Sweet black rice pudding

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Falafel Patties Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Falafel Patties Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Falafel Patties.

Spicy, crispy chickpea patties. These are delicious with yogurt-garlic sauce.

Ingredients

4 cupsGarbanzo Beans; 2 cans
4 clovesGarlic; minced
2 teaspoonsCumin
1 teaspoonTurmeric
1 teaspoonSalt
1/2 cupOnion; finely minced
1/4 cupParsley; minced
1/4 cupWater
1 tablespoonLemon juice
1 dashCayenne
1/3 cupFlour

Method

Rinse the garbanzos and drain them well. If they were canned, just drain them.

Combine all ingredients (except flour) in a food processor or a medium sized bowl and process or mash until batter is uniform. Add flour and stir/process until thoroughly combined. The batter can be stored in the refrigerator in a tightly covered container for several days.

Preheat oven to 400?. Get a baking pan, cookie sheet, pie tin--whatever. Spray it with non-stick spray for best results and form the batter with a spoon into a flattened ball. It should not be much bigger than your spoon. For a falafel in a small pita bread, make 2-3 felafel patties. For a larger one, 4-5 will do. Bake them for about 20-25 minutes. You might flip them over halfway through baking. Theyre finished when they are golden brown. The aroma will fill your kitchen! Serve these in pita bread with sliced bell peppers, onions, tomatoes--whatever you'd like

Nutritional Information

Each medium (4 oz) patty contains an estimated:

Cals: 177, FatCals: 15, TotalFat: 2g
SatFat: 0g, PolyFat: 1g, MonoFat: 0g
Chol: 0mg, Na: 657mg, K: 278mg
TotCarbs: 34g, Fiber: 6g, Sugars: 1g
NetCarbs: 28g, Protein: 7g

More Falafel Recipes:

Falafel in Pita with Yogurt Sauce
Baked falafel with roasted eggplant salad
Falafel wraps with tzatziki
Crispy Falafel with Yogurt Dip
Baked Falafel Sandwiches with Yogurt-Tahini Sauce
Hummus & falafel 

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Traditional-style baked rice custard recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Traditional-style baked rice custard recipe. Enjoy quick & easy rice cooking recipes and learn how to make Traditional-style baked rice custard.

Lovely when warm, this tastes just as good when you chill it overnight before serving.

Preparation Time 20 - 80 minutes
Cooking Time 45 minutes

Ingredients (serves 6)

75g (1/3 cup) medium-grain rice
750ml (3 cups) milk
70g (1/3 cup) caster sugar
4 eggs
1 tsp vanilla extract
45g (1/4 cup) sultanas
Pinch of ground nutmeg

Method

1. Preheat oven to 180°C. Cook the rice in a saucepan of boiling water following packet directions or until tender. Drain.
  
2. Use a fork to whisk together the milk, sugar, eggs and vanilla in a bowl. Strain the egg mixture through a fine sieve into a large jug. Stir in the rice and sultanas.
  
3. Line the base of a roasting pan with a tea towel, folded to fit, and place a 1.5L (6-cup) capacity ovenproof dish in the pan. Pour the custard mixture into the dish. Sprinkle evenly with nutmeg. Pour enough boiling water into the pan to reach halfway up the side of the dish.
  
4. Bake in oven for 40-45 minutes or until the tip of a small knife inserted into the centre comes out clean. Remove the dish from the roasting pan and set aside for 1 hour to cool slightly. Serve.

Notes
Make sure you use the baking dish specified in the recipe. If the dish is too large, the custard may cook too quickly and become dry and rubbery.

For a smooth result, use a fork to whisk the egg mixture. A balloon whisk can cause bubbles to form in the custard as it bakes.

To test if baked custard is cooked, insert the tip of a small knife into the centre. If the knife comes out clean, or with just a little softly set custard clinging to it, it's ready.

Be careful not to overcook baked custards or they will separate. If you can see tiny bubbles throughout your baked custard, it's overcooked.

Source
Good Taste - July 2007, Page 105
Recipe by Michelle Southan

More Rice Recipes:

Little spanakopita with rice
Mediterranean tuna & rice bake
Mediterranean tuna and rice pie
Stir-fried rice with chilli tuna
Rice & tuna snack
Tuna rice salad 

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Thai turkey mince with rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Thai turkey mince with rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Thai turkey mince with rice. 

Budget-friendly and easy to make, this tasty turkey mince and rice meal is sure to become a family favourite.

Ingredients (serves 4)

1 tablespoon peanut oil
750g Inghams turkey mince
2 garlic cloves, crushed
1 small red chilli, finely chopped
1/3 cup sweet chilli sauce
1/4 cup lime juice
1/2 red onion, halved, finely sliced
1 cup fresh coriander leaves, roughly chopped
4 iceberg lettuce leaves, shredded
steamed jasmine rice and lime wedges, to serve

Method

1. Heat oil in a frying pan over medium-high heat. Add mince, garlic and chilli. Cook, stirring constantly, for 4 to 5 minutes or until mince is browned and cooked through. Transfer to a large bowl.
  
2. Add sauce, lime juice, onion, coriander and lettuce. Toss to combine. Serve with rice and lime wedges.

Source
Super Food Ideas - March 2008, Page 26
Recipe by Annette Forrest
 
More  Rice Recipes:

Pad Thai Rice
Thai roast chicken with mango & apple salad
Thai coconut rice with salmon
Khao niew ma muang (coconut sticky rice with mango)
Oven-baked Thai chicken rice
Steamed Japanese rice

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Rice and meat phyllo (Ouzi) Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Rice and meat phyllo (Ouzi) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Rice and meat phyllo (Ouzi).

Ingredients

1 Kilo meat, diced
4 Cups water
2 Carrots, peeled, seeded, diced
2 Celery sticks, diced
2 Onion (medium size), cut into big pieces
2 Bay leaves
3 Cardamom seeds
2 Cinnamon sticks
2 Mystic
Salt and pepper
4 Tbs ghee
¼ Cup pine nuts
¼ Cup almond, peeled
1 tsp ground cloves
1 tsp ground cinnamon
1 Cup green peas, boiled
2 Cups (pre-cooked) rice
Phyllo dough
Ghee for brushing
For serving, yogurt salad

Method

In some countries, baby lamb is called OUZI, but in this recipe OUZI is for a dish prepared from phyllo (Fillo or filo) dough, rice and meat.

Put water in a large pot over medium heat, add meat, vegetables, spices (seeds only),
Bring to a boil and skim foam from top as necessary.

Reduce heat and simmer for 20 minutes or until meat is tender, season with salt and pepper.

Heat ghee in a skillet over medium heat, add pine nuts and almond, stir until golden,
Transfer to a paper towel.

Remove meat from stock, season with ground cloves and cinnamon.

Mix green peas with rice, pine nuts, almond, and meat pieces. Season mixture with salt and pepper, stir until combined.

Preheat oven to 180°C.

Grease a ramekin or medium size glass bowl (custard bowl).

Cut phyllo dough into half.

Place 1 sheet of the phyllo into the bowl allowing excess edges to extend out.
Brush with butter then place another sheet to overlap and brush with butter.

Fill with the meat mixture, Fold over the edges of the phyllo, pressing lightly to seal.

Flip over into a lightly greased baking sheet.

Repeat this process until the whole quantity of filling and phyllo are finished.

Bake in oven for 20 minutes or until golden.

Serve warm with yogurt salad and top with chopped parsley.

Note
In order to keep phyllo dough form drying, cover with plastic wrap, then a damp towel

The filling can be served as a side dish.

Rice can be cooked in meat stock.

More Middle Eastern Food Recipes:

Mansaf
Recipe for Jordanian Mansaf
Middle Eastern rice pudding
Lebanese rice and noodles
Middle Eastern Chickpea & Rice Stew
Shish Taouk with White Rice

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Mansaf - How to make mansaf

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Mansaf Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Mansaf.

Ingredients

1 Jameed (dried goat yogurt) dried. A piece hand fist size.
8 Cups water
2 Cups vegetables (Onion, carrots, celery), diced
4 Cardamom cloves
4 Bay leaves
3 Cinnamon sticks
½ tsp cloves seeds
½ Whole lamb (small size, about 4 kilos)
Salt and pepper
4 Tbs oil or (ghee)
¼ Cup almond, peeled
¼ Cup pine nuts
3 Cup Egyptian rice
1 tsp Turmeric (or saffron, dissolved in warm water)
3 ½ Cups water
2 Shrak bread (thin Arabic bread)
Parsley, chopped for decoration

Method

Crush Jammed until powdered, soak in water (8 cups) for 24 hours or until soft. Stir at least twice during that time.
Cut Lamb into big pieces, clean well and pat dry.

Heat water in a large pot over medium heat; add vegetables and spices then add meat pieces, simmer for 30 minutes. Skim foam from top as necessary. Then remove meat and set aside (not fully cooked).

Place Jameed with soaking water in another pot over medium heat, bring to boil and add the meat pieces.

Season with salt and pepper, reduce heat, cover and leave for 60 minutes, stir occasionally until fully cooked.

Heat oil in a pot over medium heat, stir almond and pine nuts until golden. Drain on a paper towel.

Rinse rice, drain then fry in same oil. Stir for 3 minutes, add turmeric and season with salt, pepper. Stir to combine.

Add water, bring to boil over medium heat then reduce heat, cover and simmer for 15 minutes or until done.

For serving, put the bread in a plate or a tray; pour ½ of jameed stock (resulting from the meat cooking) then add a layer of rice, top with meat and finally pour remaining stock over the whole plate.

Top with toasted almond and pine nuts, sprinkle chopped parsley and serve with more
jameed.

Note
- Remaining jameed stock can be served as a side plate, top with ghee and serve with white rice.

- Instead of jameed, a mixture of yogurt, flour and milk can be used but it won’t give the same traditional taste.

- Jameed is sold in certain places (in a liquid form) same as (buttermilk).In this case do not soak and use directly.

More Middle Eastern Food Recipes:

Recipe for Jordanian Mansaf
Middle Eastern rice pudding
Lebanese rice and noodles
Middle Eastern Chickpea & Rice Stew
Shish Taouk with White Rice
Middle Eastern-style lamb shanks with saffron rice

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BBQ Pork Fried Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try BBQ Pork Fried Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make BBQ Pork Fried Rice.  

Total Time: 1 hr 45 min
Prep 35 min
Inactive 1 hr 0 min
Cook 10 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

For the pork:

1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon sesame oil
1 pound pork tenderloin
1/4 cup sweet and sour sauce

For the rice:

4 tablespoons canola oil
1 tablespoon minced fresh ginger
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1 cup diced red onion
1/2 cup thinly sliced green cabbage
1/2 cup thinly sliced snap peas
1/2 cup peeled, diced carrot
1/2 cup diced celery
1 tablespoon minced garlic
6 cups short-grain white rice, cooked and cooled
3 eggs, beaten
1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon sesame oil
1/2 cup chopped green onion
2 tablespoons toasted sesame seeds

Directions

Pork: In medium bowl, add soy and oyster sauce, ginger and garlic, and sesame oil. Add pork and let marinate for 1 hour in the refrigerator.

Heat grill to medium-high, and grill pork on both sides until done. Heat remaining marinade to 165 degrees F and use to baste meat as it cooks. When meat is almost cooked through, glaze both sides with sweet and sour sauce and let finish cooking while sauce caramelizes on meat. Remove from grill, allow to stand for 10 minutes, and cut into 1/2-inch pieces.

Rice: While pork is standing, heat oil in wok or large skillet on high heat until oil almost begins to smoke. Add ginger, as well as all vegetables except garlic. Cook for 3 minutes, or until vegetables are cooked, then add garlic. Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan.

Once entire mixture is thoroughly combined, pour beaten eggs over rice and vegetables, and toss again rapidly until all egg is cooked. Add the soy sauce, oyster sauce, and sesame oil. Mix thoroughly and then add pork.

Garnish with green onions and sesame seeds. Serve immediately.

Recipe courtesy Guy Fieri
Show: Guy's Big Bite Episode: Tangerine Beef

More Rice Recipes:

Soy-marinated salmon with fried rice
Paella fried rice
Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce
Nasi kuning (yellow rice)
Sweet black rice pudding
Caramelized Rice Pudding with Pears and Raisins

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Citrus Rice Salad Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Citrus Rice Salad recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Citrus Rice Salad. 

Total Time: 1 hr 16 min
Prep 10 min
Inactive 20 min
Cook 46 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

Rice Salad:

1/2 cup sliced almonds
4 cups low-sodium chicken stock
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
2 cups brown basmati rice, rinsed
3/4 cup chopped fresh flat-leaf parsley
1 medium orange, zested
1 lemon, zested
1 cup thinly sliced green onions

Vinaigrette:

1/2 cup extra-virgin olive oil
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons soy sauce
1 tablespoon honey
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground black pepper

Directions

For the Rice Salad:

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes

In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat Stir in the rice. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes. Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley, orange zest, half of the lemon zest, green onions, and 1/4 cup of the almonds. Toss well.

For the Vinaigrette:

In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste.

Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest and almonds.

Recipe courtesy Giada De Laurentiis
Show: Giada at Home Episode: Around the World

More Rice Recipes:

Persian rice salad
Mexican meatball skewers with rice salad
Rice & herb salad
Herbed rice salad
Sticky chilli roast chicken with rice salad
Grilled beef, carrot & rice noodle salad

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Black Forbidden Rice with Peaches and Snap Peas Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Black Forbidden Rice with Peaches and Snap Peas recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Black Forbidden Rice with Peaches and Snap Peas.   

Total Time: 55 min
Prep 10 min
Inactive 5 min
Cook 40 min

Yield: 4 to 6 servings

Ingredients

Rice:
3 1/2 cups water
2 cups black forbidden rice (recommended: Lotus Foods)
1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped
2 teaspoons kosher salt
1 tablespoon vegetable oil
2 1/2 cups (8 ounces) snap peas, trimmed and cut into 1-inch pieces
2 peaches, pitted and sliced

Dressing:
1/4 cup seasoned rice vinegar
1/4 cup grapeseed oil
3 tablespoons honey
1 tablespoon soy sauce

Directions

For the rice: In a medium saucepan, bring the water, rice, ginger, and salt to a boil over medium heat. Reduce the heat to a simmer, cover the pan, and cook until the rice is tender, about 30 minutes. Remove the pan from the heat and set aside for 5 minutes. Fluff with a fork and place in a large serving bowl.

In a large nonstick skillet, heat the oil over medium-high heat. Add the snap peas and cook, stirring frequently, until slightly soft, about 2 minutes. Add the peach slices and cook for 2 minutes. Transfer the peas and peaches to the serving bowl.

For the dressing: In a medium bowl, whisk together the vinegar, oil, honey, and soy sauce until smooth.

Pour the dressing over the rice mixture and toss well. Serve warm or at room temperature.

Recipe courtesy Giada De Laurentiis
Show: Giada at Home Episode: LA Nights 

More Rice Recipes:

Coconut and Black Rice Pudding
Grilled Pineapple with Coconut Black Sticky Rice
Black Rice Curried Meatloaf
Grilled Corn Salad with Black Beans & Rice
Chicken & chorizo jambalaya
Spanish Style Beef and Rice 

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Coconut Orange Cashew Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Coconut Orange Cashew Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Coconut Orange Cashew Rice.  

Total Time: 33 min
Prep 10 min
Cook 23 min

Yield: 6 servings
Level: Easy

Ingredients

1 1/2 tablespoons olive oil
1 1/2 cups uncooked long grain rice
1 (14-ounce) can coconut milk
1/3 cup freshly squeezed orange juice
1/3 cup water
1 teaspoon salt
2 tablespoons butter
3/4 cup chopped salted roasted cashews
1 seedless orange

Directions

Heat the olive oil in a large saucepan over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, orange juice, water, and salt and bring to a boil. Cover and reduce the heat to low. Simmer until all the liquid is absorbed, about 20 minutes.

Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with a lid, and let the rice steam for 5 minutes. Stir in the butter and cashews.

Cut off the top and bottom of the orange, just exposing the flesh. With a sharp knife, follow the curve of the fruit to cut away the peel, completely removing the white pith. Slice out each segment of orange, cutting along the membranes. Cut each segment into thirds. Stir the orange into the rice. Serve hot.

Recipe courtesy Paula Deen
Show: Paula's Best Dishes Episode: St. Lucia Remembered

More Rice Recipes:

Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls
Chicken and Rice Casserole
Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers
Latin Chicken and Rice Pot
Spanish Chicken and Rice Soup
Chicken & chorizo jambalaya

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Berry Angel Delight

 

 

It seems like our recipe blog has been in hibernation for a while. So it’s time for some super summer recipes. Let’s see if we can find something to bring on the warmer weather.

This is a great summer recipe because it requires no cooking at all. I have made it several times and it’s always a hit. It’s a Betty Crocker recipe that I adapted to fit in a 9X13 pan. So it won’t be cut into a wedge like the picture, we just scoop it out with a big spoon.

INGREDIENTS:

2 C heavy whipping cream

1/4 C sugar

4 C vanilla yogurt (sometimes I use strawberry or a mixture of both)

1 round angel food cake, cut into 1-inch pieces

1 C fresh blueberries

4 C quartered fresh strawberries

1 C fresh raspberries

DIRECTIONS:

In a large bowl, beat whipping cream and sugar with electric mixer on high speed until stiff peaks form. Gently fold in yogurt. Add cake pieces gently combine with the yogurt mixture. Spoon half of the cake mixture into a 9X13 pan; press down with a rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with the rest of the berries. Cover and refrigerate at least 4 hours or overnight.

I use mostly strawberries, but you can switch up the amount of each berry depending on your tastes. Blackberries also work well in this recipe. There are quite a few fruit/yogurt combinations you could use with this recipe.

Fried Meat Sambousek Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Fried Meat Sambousek Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Fried Meat Sambousek.

Ingredients

For the dough:
3 cups plain flour or 420 g
1 tablespoon sugar
1½ teaspoons salt
½ cup butter or 110 g, softened
¾ cup water or 185 ml

For the stuffing:
2 tablespoons vegetable oil
2 medium onions or 250 g, chopped
500 g minced lamb
2 cubes MAGGI® Mutton Bouillon, crumbled
2 tablespoons pine seeds, toasted
¼ teaspoon ground black pepper
1 teaspoon seven spices
½ teaspoon dried mint
2 cups oil for deep frying

Preparation

Place flour in a deep bowl, add sugar, salt, butter and mix well with your fingertips until it resembles fine breadcrumbs.

Gradually add little quantities of water and mix thoroughly until a dough forms. Cover with kitchen cloth and set aside for 30 minutes.

Meanwhile, heat the vegetable oil in saucepan and sauté onion for 2 minutes then add the minced lamb and fry for 5 minutes or until brown in color. Add the crumbled MAGGI® Mutton Bouillon cubes, toasted pine seeds, spices and dried mint. Stir for few seconds or until all are well combined then set aside to cool.

Roll the dough into around 3 millimeters thin pastry. Using a medium size cup or dough cutter, cut round pieces of the dough. Place 1 tablespoon of the stuffing in the center of each piece and seal the edges by twisting them or pressing with fork.

Deep-fry the sambousek in 190°C preheated oil for 5-6 minutes or until golden brown in color. Remove from oil and place in kitchen tissues to absorb excess oil then serve.

More Middle Eastern Recipes:

Fried Cauliflower with Tahini Sauce
Muhammara with Crudites
White Bean Hummus
White Bean and Roasted Eggplant Hummus
Spicy Hummus: Quick Chickpea Spread
Babaganoush

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