Category Archives: Rice

Rice

Oven Rice Pilaf Featuring Basil Pesto Sauce, Scallions and Peas

Oven Rice Pilaf Featuring Basil Pesto Sauce, Scallions and Peas

1 3/4 Cups Of Jasmine Rice
1/4 Cup Of Orzo Pasta
4 1/4 Cups Of Vegetable Stock
A Minced Garlic Clove
Two Tablespoons Of Olive Oil
3/4 Teaspoon Of Sea Salt
1/4 Teaspoon Of Ground Black Pepper
1 1/4 Cups Of Basil Pesto Sauce (You Can Use Store Bought Pesto Sauce Or Use My Recipe Posted On This Web Site On 3/29/10)
A Cup Of Frozen Peas (Thawed)
1/4 Cup Of Chopped Scallions

Preheat the oven to 375 degrees.

Add the olive oil, the garlic, the sea salt and the ground black pepper to a pot with a lid (that is large enough to hold the rice and the vegetable stock). Put the pot on medium high heat. Cook for one minute while stirring the garlic constantly. Add the rice and the orzo. Stir well so that the rice and the orzo get coated with the olive oil and the garlic. Add the vegetable stock. Stir one more time. Bring the mixture to a boil. Cover and place the pot in the oven. Cook for 30-40 minutes until all of the liquid has been absorbed by the rice and the orzo.

Remove the pot from the oven. Stir in the basil pesto sauce, the peas and the scallions. Serve at once.

Rice

Oven Coconut Milk Rice

CookingSB 008

A Cup Of Jasmine Rice
1 1/2 Cups Of Light Coconut Milk
1/2 Cup Of Water
A Tablespoon Of Finely Chopped Jalapeno Pepper
1/4 Cup Of Finely Chopped Scallion
A Teaspoon Of Finely Chopped Fresh Ginger
A Minced Garlic Clove
1/2 Cup Of Frozen Green Peas
1/2 Cup Of Chopped Unsalted Peanuts
A Tablespoon Of Finely Chopped Cilantro
Two Cooked Scrambled Eggs (Chopped Up)
A Teaspoon Of Sea Salt
A Tablespoon Of Canola Oil
A Teaspoon Of Dark Sesame Oil

Preheat the oven to 375 degrees.

In a large oven proof pot with a lid, combine the canola oil, the sesame oil, the ginger, the jalapeno pepper, the garlic, the scallion and the sea salt. Cook while stirring on medium high heat for two minutes. Add the rice. Continue to cook while stirring for one minute making sure that all of the rice grains get coated with the oil. Add the coconut milk and the water. Stir one more time. When the liquid comes to a boil, cover the pot and place it into the pre-heated oven. Bake for thirty minutes or until the rice absorbs all of the liquid.

Add the peas, the peanuts, the scrambled egg, and the cilantro. Mix well. Put the lid back on and let the rice sit for five minutes before serving..

Pasta, Rice

Oven Rice Pilaf With Peas, Chives, And Almonds

I made this dish totally with items that I had on hand in my pantry or refrigerator.

A Cup Of Jasmine Rice
½ Cup Of Pastina
3 ½ Cups Of Basic Chicken Stock (You Can Use Store Bought Chicken Stock Or You Can Make My Recipe For Basic Chicken Stock Published On This Web Site On 7/31/12)
Two Minced Garlic Cloves
3/4 Cup Of Diced Spanish Onion
Two Tablespoons Of Olive Oil
A Teaspoon Of Sea Salt
¼ Teaspoon Of Ground Black Pepper
A Cup Of Frozen Peas
¼ Cup Of Sliced Almonds
¼ Cup Of Chopped Fresh Chives

Preheat the oven to 375 degrees.

Combine the onion, the garlic, the sea salt, the black pepper, and the olive oil in an ovenproof pot with a lid. Cook on medium high heat stirring frequently for 4 minutes. Add the rice and the pastina. Stir well so that all of the grains get coated with the olive oil, the onion, and the garlic. Add the chicken stock. Stir well one more time. Bring the contents to a boil. Cover the pot and place it in the preheated oven.

Let the rice cook in the oven for 30-35 minutes until all of the chicken stock is absorbed and the rice is tender but still firm to the bite. Stir in the peas, the almonds, and the chives. Cover and let the rice steam for three minutes until the peas are warmed through.

Pasta, Rice

Shrimp Fried Rice

This favorite rice dish is made in the oven. The rice requires a lot of ingredients but it is well worth the effort.

½ Pound Of Shelled And Deveined Shrimp
24-30 Shrimp Shells
Cold Water
A Scallion Left Whole
A ½ Inch Piece Of Whole Fresh Ginger
A Garlic Clove Cut In Half (But Not Chopped)
A Jalapeno Pepper Sliced In Half
Two Teaspoons And A Pinch Of Sea Salt, Divided
A Pinch Of Ground Black Pepper
12 Ounces Of Sliced Mushrooms
A Cup Of Chopped Fresh Broccoli
Four Scrambled Eggs
1/3 Cup Of Chopped Peanuts
1/2 Cup Of Soy Sauce
A Tablespoon Of Oyster Sauce
A Tablespoon Of Sesame Oil
Two Tablespoons Of Canola Oil
1/3 Cup And A Tablespoon Of Chopped Scallions, Divided
A Tablespoon Of Finely Chopped Fresh Ginger
Two Minced Garlic Cloves
A Finely Chopped Jalapeno Pepper
Two Cups Of Jasmine Rice

To Make The Shrimp Stock

Combine the shrimp shells, the whole scallion, the ½ inch piece of ginger, the two garlic clove halves, the jalapeno pepper halves, and a teaspoon of sea salt in a stockpot with a lid. Add six and ½ cups of cold water. Cover the pot. Put the pot on low heat and bring the contents up to a simmer. When the stock begins to simmer, let it cook for thirty minutes. Strain the liquid well through a colander and set it aside.

To Make The Rice

Preheat the oven to 375 degrees.

Add the sesame oil and the canola oil to an ovenproof pot with a lid. Put the pot on medium high heat for four minutes. Sprinkle the shrimp with sea salt and black pepper. Add the shrimp to the pot and cook the shrimp while stirring for two minutes. Turn the heat off. Remove the shrimp and cut the shrimp in half. Set the shrimp aside.

Into the same oil that the shrimp was cooked in, add a tablespoon of chopped scallion, the chopped ginger, the minced garlic cloves, and the chopped jalapeno pepper. Cook on medium heat for three minutes while stirring frequently. Add the broccoli and the mushroom slices. Cook while stirring for an additional four minutes. Add the soy sauce and the oyster sauce. Cook while stirring for one more minute. Add the rice. Stir so that all of the rice grains get coated with the soy sauce. Add the shrimp stock. Stir one more time. Bring the mixture to a boil. Cover the pot and place it in the preheated oven.

Let the rice cook for about 30 minutes until all of the shrimp stock gets absorbed by the rice. The rice should be tender but a little firm to the bite.

To finish the rice, add the scrambled eggs, the reserved shrimp, the peanuts, and 1/3 cup of chopped scallion. Stir well and serve.

Rice

Rice Balls (Arancini) With Red Pepper Sauce

Rice Balls with Red Pepper Sauce

Have you ever wondered what to do with leftover rice or risotto? Read on.

One And One Half Cups Of Cooked Rice
A Beaten Egg
A Cup Of Panko Bread Crumbs, Divided
¼ Cup Of Grated Romano Cheese
1/2 Teaspoon Of Sea Salt, Divided
A Pinch Of Ground Black Pepper
¼ Cup And A Tablespoon Of Olive Oil, Divided
A Roasted Red Pepper
A Tablespoon Of Sriracha Chili Sauce
½ Teaspoon Of Red Wine Vinegar

Into a food processor, add the red pepper, the Sriracha chili sauce, a tablespoon of the olive oil, ¼ teaspoon of the sea salt, and the red wine vinegar. Pulse until smooth. Taste and add more sea salt and/or Sriracha chili sauce, if desired. Put the mixture in a small bowl and set it aside.

Combine the cooked rice, the beaten egg, ¼ cup of the bread crumbs, the grated cheese, ¼ teaspoon of the sea salt, and the ground black pepper in a bowl. Mix well. Using your hands, form the rice mixture into balls (about the size of golf balls). Brush the rice balls uniformly with the remaining ¼ cup of the olive oil. Spread ½ cup of the bread crumbs out evenly on a plate. Roll the rice balls in the bread crumbs making sure to coat each one evenly.

Place the rice balls in the refrigerator for at least one hour before cooking.

When you are ready to cook, preheat the oven to 400 degrees. Place the rice balls on a baking sheet lined with parchment paper. Bake in the preheated oven for about 30 minutes or until the bread crumbs are golden brown.

Serve at once with the red pepper sauce.

Rice

Oven Saffron Rice Pilaf

Oven Saffron Rice Pilaf

A pinch of saffron goes a long way. This is a good thing because it is one of the most expensive spices on the planet.

¾ Cup Of Basmati Rice
¼ Cup Of Orzo Pasta
A Diced Roasted Red Pepper (Recipe Posted On This Web Site 8/11/10)
A Diced Roasted Roma Tomato (Recipe Posted On This Web Site 2/2/11)
A Minced Garlic Clove
½ Cup Of Diced Spanish Onion
2 ¼ Cups Of Chicken Stock
A Pinch Of Saffron Threads
A Teaspoon Of Dried Oregano
A Teaspoon Of Smoked Spanish Paprika
¼ Teaspoon Of Crushed Red Pepper Flakes
A Teaspoon Of Sea Salt
A Tablespoon Of Olive Oil
A Tablespoon Of Chopped Fresh Italian Parsley

Combine the chicken stock and the saffron in a small pot. Put on low heat for at least one hour.

Preheat the oven to 350 degrees.

Mix the basmati rice and the orzo well in a bowl and set it aside.

Into a Dutch oven, add the olive oil, the roasted red pepper, the roasted tomato, the garlic, the onion, the oregano, the paprika, the sea salt, and the crushed red pepper flakes. Cook on medium high heat for 5 minutes while stirring frequently. Add the orzo and the rice. Stir well so that the rice and orzo mixture gets coated with all of the ingredients. Add the saffron infused chicken stock. Stir one more time. Bring the mixture to a boil.

Cover the Dutch oven and place it in the oven for 30-35 minutes until the rice and the orzo have absorbed all of the liquid. Fluff the rice pilaf with a fork. Garnish with the fresh parsley and serve.

Rice, Vegetables

Oven Spinach And Rice

Oven Spinach and Rice

1 ½ Cups Of Basmati Rice
The Juice Of ½ Lemon
Three Cups Of Cold Water
Two Minced Garlic Cloves
Two Tablespoons Of Finely Diced Red Onion
A Pinch Of Ground Nutmeg
½ Teaspoon Of Ground Cinnamon
3/4 Teaspoon Of Sea Salt
A Pinch Of Crushed Red Pepper Flakes
A Pinch Of Ground Black Pepper
A Tablespoon Of Chopped Scallions
A Tablespoon Of Chopped Italian Parsley
A Teaspoon Of Chopped Fresh Oregano
12 Ounces Of Fresh Baby Spinach
A Tablespoon Of Olive Oil

Preheat the oven to 325 degrees.

Combine the olive oil, the sea salt, the black pepper, the crushed red pepper flakes, the nutmeg, the cinnamon, the garlic, and the red onion in an ovenproof pot. Cook on medium heat for four minutes stirring frequently. Add the spinach. Continue to cook and stir until the spinach begins to wilt. Add the rice. Stir well so that the rice and the spinach get coated well with the olive oil, the onion and the garlic. Add the lemon juice and the cold water. Stir one more time. Bring the mixture to a boil.

When it begins to boil, cover the pot and place it in the preheated oven. Cook for 25-30 minutes until the rice absorbs all of the liquid. Remove from the oven and add the scallion, the oregano, and the parsley. Stir well. Taste and add more sea salt and/or pepper, if needed. Let the rice sit at room temperature covered for 5 minutes. Fluff with a fork and serve.

Rice

Oven Chinese Style Fried Rice

Oven Chinese Style Fried Rice

A Cup Of Basmati Rice

Two Cups Of Chicken Stock

1/2 Cup Finely Chopped Zucchini

1/2 Cup Finely Chopped Scallions

A Teaspoon Of Sriracha Chili Sauce

Two Cloves Of Minced Garlic

A Teaspoon Of Finely Chopped Fresh Ginger

Two Cooked Scrambled Eggs

1/2 Cup Of Soy Sauce

Two Tablespoons Of Canola Oil

A Teaspoon Of Sesame Oil

1/2 Teaspoon Of Sea Salt

1/3 Cup Of Chopped Peanuts (for garnish)

 

Preheat the oven to 325 degrees.

 

Into a Dutch oven, add the canola oil and the sesame oil. Begin heating the pot on medium high heat. When the oil starts to smoke slightly, add the sea salt, the scallions, the garlic, and the ginger. Cook the vegetables for 3 minutes stirring frequently. Add the Sriracha sauce, the rice and the soy sauce. Stir the rice well so that it gets coated with the soy sauce. Add the chicken stock. When the mixture begins to boil, cover the pot and transfer it to the preheated oven.

 

Cook the rice in the oven for about 20-25 minutes until the rice has absorbed all of the chicken stock. Add the chopped zucchini and stir well. The heat of the rice will cook the zucchini.  Garnish with the peanuts and the scrambled eggs. Serve at once.

Rice, Seafood

Grilled Seafood Risotto

Grilled Seafood Risotto

An 8 Ounce Fish Fillet (Select A Firm Fish Such As Halibut, Swordfish, Or Salmon)

1 1/4 Pounds Of Shrimp (Peeled And Deveined)

Any Dry Spice Rub That You Like (Such As Emeril’s Essence)

Two Tablespoons Of Olive Oil

40 Ounces Of Seafood Or Chicken Stock (Kept Warm On The Stovetop)

1 1/2 Cups Of Arborio Rice

A Cup Of Frozen Green Peas

Four Bacon Strips

Two Tablespoons Of Chopped Shallot

Two Minced Garlic Cloves

1/2 Cup Of Dry White Wine (Select One That You Would Drink)

Two Tablespoons Of Chopped Fresh Italian Parsley

Two Tablespoons Of Chopped Fresh Basil

Two Tablespoons Of Chopped Fresh Chives

A Teaspoon Of Lemon Zest

1 1/2 Tablespoons Of Unsalted Butter

A Teaspoon Of Sea Salt

1/4 Teaspoon Of Fresh Ground Black Pepper

Place the shrimp on metal grilling skewers. Brush both the shrimp and the fish with a tablespoon of olive oil. Sprinkle the seafood with the dry rub. Refrigerate the seafood until you are ready to cook it.

Into a 12-14 inch shallow sauce pan, add the bacon strips and a tablespoon of olive oil. Cook on low heat until the bacon becomes crispy on both sides. Remove the bacon to a plate lined with a paper towel. Retain the pan bacon drippings. Once the bacon has cooled, cut it up into small pieces.

Into the pan drippings, add the shallot, the garlic, the sea salt, and the ground black pepper. Cook on medium heat while stirring frequently for two minutes. Add the white wine. Scrape the bottom of the pan with a wooden spoon to loosen the bacon bits that have accumulated. Cook the wine with the shallot and the garlic for four minutes. Add the rice. Stir the rice so that all of the grains get coated with the wine, the shallot, and the garlic. Add four ladles of the warm stock and begin to stir the rice mixture. When the rice absorbs the four ladles of the stock, add two more ladles of it. Continue to stir. When the rice absorbs the two ladles that were just added, add two more ladles of stock while stirring. Continue this process adding two ladles of stock at a time while continuing to stir for 25 minutes. Taste the rice after 25 minutes for doneness. The rice is cooked when it is al dente (tender but still firm to the bite) and the mixture is creamy. If the rice is cooked turn off the heat. If not, continue adding more stock (a ladle at a time) while stirring until the rice is al dente and the mixture is creamy. Taste and add more sea salt and/or black pepper, if desired.

Grill the seafood on a hot gas or charcoal grill for about six minutes on each side. The shrimp will turn pink once they are cooked and the fish should be firm to the touch.

To finish the dish, add the peas to the cooked risotto and stir well. Add the butter and stir until the butter has melted into the risotto completely. Finally, add the bacon bits, the parsley, the basil, the chives, and the lemon zest and stir one more time.

Serve the seafood on top of the risotto family style. Garnish with lemon wedges.

Poultry, Rice

Arroz Con Pollo (Chicken With Rice)

Arroz Con Pollo

Two Chicken Breasts

Two Chicken Thighs

Two Chicken Legs

1 1/2 Cups Of Arborio Rice

3 1/4 Cups Of Chicken Stock

A Minced Garlic Clove

A Thinly Sliced Garlic Clove

A Chopped Roma Tomato

A Chopped Roasted Red Bell Pepper

A Chopped Roasted Jalapeno Pepper

1/2 Cup Of Chopped Spanish Onion

A Tablespoon Of Diced Spanish Chorizo Sausage

1/4 Cup and Two Tablespoons Of Chopped Fresh Italian Parsley, Divided

The Juice Of 1/2 Lemon

1/4 Cup Of Green Peas

A Teaspoon Of Turmeric

A Teaspoon Of Honey

A Tablespoon Of Spanish Paprika

A Teaspoon Of Dried Oregano

1/4 Teaspoon Of Crushed Red Pepper Flakes

Three Teaspoons Of Sea Salt

1/4 Teaspoon Of Ground Black Pepper

Three Tablespoons Of Olive Oil

Preheat the oven to 350 degrees. Place a piece of the thinly sliced garlic under the skin of each piece of chicken. Brush both sides of the chicken pieces with two tablespoons of olive oil. Sprinkle both sides of the chicken pieces with a teaspoon of sea salt and 1/4 teaspoon of ground black pepper. Brush the chicken with the lemon juice. Sprinkle the tops of each piece of chicken (skin side up) evenly with two tablespoons of the chopped parsley. Roast the chicken in the preheated oven for 1 1/2 hours until the chicken is browned.

Into an oven proof  Dutch oven, add the chorizo sausage and a tablespoon of olive oil. Cook on low heat until the sausage becomes crispy. Add the onion, the red bell pepper, the jalapeno pepper, the minced garlic, the tomato, the turmeric, the oregano, the honey, the paprika, the crushed red pepper flakes, and two teaspoons of sea salt.  Turn the heat up to medium high. Cook while stirring for 5 minutes. Add the rice. Stir well so that the rice grains get coated with the vegetable and the spice mixture. Add the chicken stock. Stir one more time. Bring the mixture to a boil. Spread the peas out evenly over the top of the rice.

Cover the Dutch oven with a lid. Place the pot into a preheated oven set at 350 degrees for 45 minutes.

Before serving, stir the rice well. Garnish the rice with a  1/4 cup of chopped parsley.

I arrange the chicken pieces on top of the rice and serve this dish family style. Serve with lemon wedges.