Nutty Wild Rice

Nutty Wild Rice

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My husband loves everything I make and he tells me regularly how much he appreciates my cooking.  But I got this text today about this recipe and I think this was a first.

Nutty Rice

I’ve shared this recipe a long time ago, but after his text, I decided I should share it again.

Ingredients:

  • 2-1/2 cups water
  • 1/2 cup uncooked wild rice (1)
  • 1 tablespoon soy sauce
  • 6 green onions, sliced (2)
  • 1 tablespoon butter
  • 2/3 cup sliced almonds, toasted (3)
  • ¼ cup sunflower kernels (3)
  • 3 tablespoons sesame seeds, toasted (3)
  • ¼ teaspoon salt

Directions:

In a large saucepan (4), bring the water, rice and soy sauce to a boil.  Reduce heat; cover and simmer 45-60 minutes or until rice is tender.

Meanwhile, in a small skillet, sauté onions in butter until tender. (5)  Stir in the remaining ingredients; heat through.  Remove from the heat.

Drain rice if necessary.  Stir in onion mixture.

Notes:

(1)        I think this is a typo in the original recipe and should be 1 cup.  That’s what I used and it was the perfect amount.

(2)        I didn’t have any green onions so I left them out.  I will probably leave them out in the future, too.

(3)        I put all the nuts and seeds on a cookie sheet and heated them at 350 for about 5 or 6 minutes.

(4)        I cooked the rice in my rice cooker.

(5)        Since I skipped the onions, I melted the butter and then stirred in the seeds and salt until warm.

I’ve had this recipe a long, long time and I’m not sure where it came from.  My guess is that it came from Taste of Home Magazine.

Spicy Olive Chicken (GF)

Spicy Olive Chicken

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David said this was REALLY good.  So it’s going on our favorites list and we’ll be making it often.

Ingredients:

  • 1 (3-pound) whole chicken, cut into 8 pieces (1)
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 4 tablespoons unsalted butter
  • 2/3 cup chopped sweet onion
  • 2 tablespoons capers, drained and rinsed
  • 24 green olives, pitted
  • ½ cup gluten-free chicken broth
  • ½ cup dry white wine (2)
  • 1 teaspoon prepared Dijon mustard
  • ½ teaspoon hot sauce (3)
  • 2 cups cooked white rice (4)
  • ¼ cup fresh chopped parsley

Directions:

Sprinkle the chicken pieces with salt and pepper and brown them in the butter in a large skillet for about 3 minutes on each side.  Sauté the onion in the same skillet for an additional 3 to 5 minutes.  Pour chicken, onion, capers and olives into a greased 4-quart slow cooker.

In a small bowl, whisk together the broth, wine and mustard.  Pour over chicken in the slow cooker.  Add hot sauce.  Cover and cook on high for 3 to 3-1/2 hours or on low for 5-1/2 to 6 hours.

When ready to serve, place chicken over rice.  Ladle sauce and olives over each serving.  Garnish with parsley.

4 servings

Notes:

(1)     I used four boneless, skinless chicken breasts.

(2)     I used 1 cup of chicken broth and skipped the wine.

(3)     I omitted.

(4)     Brown rice for us.

from Better Homes & Gardens Gluten-Free Recipes 2014

Chicken with Asparagus, Mushrooms & Rice

Chicken with Asparagus, Mushrooms & Rice

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David LOVED this recipe, especially the way I modified it.  He said he would definitely like for me to make it again.  Next time I might make it without the mushrooms – then I would eat it, too.

Ingredients:

  • 1 tablespoon olive oil
  • 4 chicken thighs (1)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 ounces sliced mushrooms (about 2 cups) (2)
  • 1 cup brown rice
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon poultry seasoning
  • 2 cups chicken broth
  • 1-1/2 cups asparagus, cut into 2” pieces (3)

Directions:

Heat a large pot or Dutch oven over medium heat.  Add the oil and chicken.  Brown the chicken for 5 minutes per side.  Remove from the pot.

Add the onion to the same pot and cook, stirring frequently, for 5 minutes, or until it begins to soften.  Add the garlic and cook, stirring frequently, for 1 minute.  Add the mushrooms and cook, stirring frequently, for 3 minutes, or until they begin to soften. (4)

Add the rice, salt, pepper and poultry seasoning.  Cook, stirring frequently, for 5 minutes, or until the rice begins to lightly toast.  Add the broth and bring to a boil.

Return the chicken to the pot.  (5)  Reduce the heat to low and simmer, covered, for 30 minutes.  Add the asparagus.  Simmer for 10 to 15 minutes, or until the liquid is absorbed and the rice is tender.

Notes:

(1)     I used 8 boneless, skinless chicken thighs.

(2)     I used a 6-ounce jar of sliced mushrooms, drained.

(3)     Be sure to snap off the ends first.  I used a 16-ounce bundle.

(4)     If you don’t like mushrooms, this recipe will be just as good without them.

(5)     My family doesn’t like chunks of meat like this.  So first I was going to cut each piece of chicken into small pieces.  Then I decided to try shredding it in my Kitchen-Aid.  That didn’t work.  Then I put it in my food processor and pulsed it lightly.  That worked pretty well.  Then I put it in the pot with the remaining ingredients.  Next time I’ll definitely cut it into smaller pieces but probably just with my knife or I’ll let it cook and then right before serving, remove it from the pot & shred.

Chicken with Asparagus, Mushrooms & Rice

Chicken with Asparagus, Mushrooms & Rice

Chicken with Asparagus, Mushrooms & Rice
Doesn’t look very tasty, does it?!

Chicken with Asparagus, Mushrooms & Rice

Chicken with Asparagus, Mushrooms & Rice

Chicken with Asparagus, Mushrooms & Rice

Chicken with Asparagus, Mushrooms & Rice

Chicken with Asparagus, Mushrooms & Rice

Chicken with Asparagus, Mushrooms & Rice

Chicken with Asparagus, Mushrooms & Rice

Chicken with Asparagus, Mushrooms & Rice
Before adding the chicken back, I cut one into smaller pieces but then got the brilliant idea to try the kitchen-aid instead.
Chicken with Asparagus, Mushrooms & Rice
Trying to cut the chicken with the kitchen-aid didn’t work. This technique works really well on cooked chicken but not on partially cooked chicken.
Chicken with Asparagus, Mushrooms & Rice
The food processor worked better but you have to be careful not to pulverize the chicken.
Chicken with Asparagus, Mushrooms & Rice
Chopped chicken finally in the pan.

Chicken with Asparagus, Mushrooms & Rice

Chicken with Asparagus, Mushrooms & Rice
Yum!

from The Runner’s World Cookbook

 

Lemon Chicken & Rice Soup

Lemon Chicken & Rice Soup

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Yes, another soup.  I told you we like soups at our house!  I will definitely be making this one again but it was a bit too lemony for us.  One small change and it will be perfect.  But if you like lemon, you’ll love it just the way it is.

Ingredients:

  • 2 tablespoons olive oil
  • 2 pounds skinless chicken breasts, cut into ½-inch pieces
  • 5 cans (14-1/2 oz. each) chicken broth
  • 8 cups coarsely chopped Swiss chard, kale or spinach (1)
  • 2 large carrots, finely chopped
  • 1 small onion, chopped
  • 1 medium lemon, halved and thinly sliced
  • ¼ cup lemon juice
  • 4 teaspoons grated lemon peel (2)
  • ½ teaspoon pepper
  • 4 cups cooked brown rice

Directions:

In a large skillet, heat 1 tablespoon oil over medium-high heat.  Add half of the chicken; cook and stir until browned.  Transfer to a 6-quart slow cooker.  Repeat with remaining oil and chicken. (3)

Stir broth, vegetables, lemon slices, lemon juice, peel and pepper into chicken.  Cook, covered, on low 4-5 hours or until chicken is tender.  Stir in rice; cook, covered, until heated through. (4)

Notes:

(1)     I used spinach.  I removed the stems and tore the pieces in half.

(2)     I forgot the lemon peel.  I probably won’t put it in the next time I make this.

(3)     I cooked all the chicken at once.

(4)     This is a very good soup but it was a little too much lemon for us.  Next time, and there will be a next time, I’ll omit the ¼ cup lemon juice and I think that will make it perfect for us.

from Taste of Home Magazine, February/March 2014


More tried and true recipes are available in the Recipe Index.


Brown Rice Pilaf

Brown Rice Pilaf

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This is a great side dish to serve with Salmon in Lime Sauce.  It was easy to make, tasted great and is good for you.

Ingredients:

  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 tablespoon olive oil
  • 1-1/4 cups uncooked brown rice
  • 2 garlic cloves, minced
  • 1-1/2 cups water
  • 1 cup chicken broth
  • ½ teaspoon dried thyme
  • ¼ teaspoon pepper

Directions:

In a large saucepan, sauté onion and green pepper in oil until tender.  Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned.

Add the water, broth, thyme and pepper.  Bring to a boil.  Reduce heat; cover and simmer 35 to 40 minutes or until rice is tender.  Fluff with fork.   Yield:  6 servings

from tasteofhome.com

Mexican Rice and Black Bean Casserole

Mexican Rice and Black Bean Casserole 2

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My family loves Mexican food so I was eager to try this yummy looking casserole.  However, I did make quite a few changes.  Those changes are described in the Notes section.

I think the casserole would taste great as written but we liked it better the way I made it.  It’s definitely a keeper

Ingredients:

  • 1 pound bulk pork sausage
  • 2 14.5 ounce cans Mexican-style-stewed tomatoes, undrained
  • 2 cups cooked white rice
  • 1 15-ounce can black beans, rinsed and drained
  • ¾ cup coarsely chopped green sweet pepper (1 medium)
  • ½ cup shredded cheddar cheese (2 ounces)
  • Sour cream (optional)

Directions:

Preheat oven to 350.  In a large skillet, cook sausage until cooked through, using a wooden spoon to break up sausage as it cooks.  Drain off fat.  Stir undrained tomatoes, cooked rice, beans and pepper into sausage.  Spoon into a 3-quart rectangular baking dish.

Cover and bake for 40 to 45 minutes or until heated through.  Remove from oven and sprinkle with cheese.  Let stand for 5 minutes before serving.  If desired, serve with sour cream.  Makes 8 servings.

Notes:

  • I used 1 pound of lean ground beef instead of sausage.
  • I did use the Mexican-style stewed tomatoes but I pureed them in my food processor.  I don’t like chunks of cooked tomato in my food.
  • I omitted the green pepper.
  • I did not put the cheddar cheese over the casserole before serving.  I served it on the table and let each person put their own on.  It didn’t melt as much but I like it better that way.  If the cheese melts, I can’t taste it as much.
  • I used a 9×13 glass dish.
  • I didn’t notice that the casserole needed to be covered so I didn’t cover it.  I also only cooked it for 30 minutes.

Mexican Rice and Black Bean Casserole 1

adapted from Dinner on a Dollar Magazine
by Better Homes & Gardens

Asian Beef With Snow Peas

Asian Beef with Snow Peas

I chose this recipe because I thought my husband would like it.  But I decided to give it a try and I liked it, too.  It was delicious.

Ingredients:

  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar *
  • 1 tablespoon brown sugar
  • 1 teaspoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced fresh ginger root (I omitted) **
  • 1 tablespoon minced garlic
  • 1-1/2 pounds beef round steak, cut into thin strips
  • 8 ounces snow peas

Directions:

  1. Prepare rice. ***
  2. While rice is cooking, in a small bowl, combine the soy sauce, rice wine vinegar, brown sugar and cornstarch.  Set aside.
  3. Heat oil in a wok or skillet over medium heat.  Stir-fry ginger and garlic for 30 seconds.  Add the steak and stir-fry to 2 minutes or until evenly browned.  Add the snow peas and stir-fry for an additional 3 minutes.  Add the soy sauce mixture; bring to a boil, stirring constantly.  Lower heat and simmer until the sauce thickens, about 1 minute.  Serve immediately.  About 3 or 4 servings.

NOTES:

*        At my store, this was not with the other vinegars.  It was in the Asian food section.

**      We don’t like ginger so I left this out.

***    I cooked 1 cup of brown rice in my rice cooker.  Next time I’ll do 1-1/2 cups.  One cup wasn’t quite enough.

from allrecipes.com sample magazine