Tag: cup carrots

Vegetable Rice Pilaf

Vegetable Rice Pilaf

by Pam on September 24, 2012

I wanted to find a rice recipe that was quick and easy.  I adapted this recipe from The Kitchen Witch[1] a little bit because I didn’t have spinach on hand.  It was a nice change from regular rice and I loved that it added veggies to the mix.  My son especially liked this rice and had second helpings.  I served this simple side dish with the Dijon and Panko-Crusted Salmon[2] and they paired perfectly together.

Heat the olive oil in a medium sized sauce pan over medium heat.  Add the onion, carrots, and celery to the pan and cook, stirring occasionally, for 4-5 minutes.  Add the rice and bouillon granules and cook, stirring often, for 3-4 minutes.  Add the water, sea salt and freshly cracked pepper, to taste and stir.  Cover with a lid and reduce heat to simmer; cook for 20 minutes.  Remove from the heat and let sit for another 5 minutes – don’t remove the lid!

Fluff the rice with a fork, taste and re-season if needed.  Toss in the parsley and mix.  Serve immediately.  Enjoy.

 

Print[3]



Vegetable Rice Pilaf




Yield: 6

Prep Time: 10 min.

Cook Time: 30 min.

Total Time: 40 min.



Ingredients:

2 tsp olive oil
1/2 cup onion, diced finely
1/2 cup carrots, diced finely
1/2 cup celery, diced finely
2 tsp chicken bouillon granules
1 cup of white jasmine rice
1 3/4 cups of water
Sea salt and freshly cracked pepper, to taste
1 tbsp fresh parsley, chopped

Directions:

Heat the olive oil in a medium sized sauce pan over medium heat. Add the onion, carrots, and celery to the pan and cook, stirring occasionally, for 4-5 minutes. Add the rice and bouillon granules and cook, stirring often, for 3-4 minutes. Add the water, sea salt and freshly cracked pepper, to taste and stir. Cover with a lid and reduce heat to simmer; cook for 20 minutes. Remove from the heat and let sit for another 5 minutes – don’t remove the lid!

Fluff the rice with a fork, taste and re-season if needed. Toss in the parsley and mix. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking
Original recipe by The Kitchen Witch

 

References

  1. ^ The Kitchen Witch (www.thekitchenwitchblog.com)
  2. ^ Dijon and Panko-Crusted Salmon (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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Spring Stir Fried Chicken with Sugar Snap Peas and Carrots

Spring vegetables and chicken breast strips sauteed with fresh ginger, lime juice, and a touch of soy sauce for a quick weeknight meal.

I love making stir fries for dinner, what’s better than throwing veggies and protein into a wok and having dinner ready in minutes.

Honestly, when I make a stir fry, I usually use whatever vegetables I have on hand (great way to clean out the refrigerator). You can serve it as is or over brown rice, quinoa, noodles, whatever! I love the crunch of the sugar snap peas with the chicken, and my daughter loves crunching on them raw while I’m cooking.

This is super quick, so if you plan on making a starch with this, start that first. I finally got around to using Jaden’s rice bran oil[1] which is made from the
outer layer of the rice kernel where all of the nutrients are found, is high in antioxidants and is perfectly suited for high-heat wok cooking. Of course, you can use another oil that has a high smoke point such as sesame, canola, or grape seed.

This is under 200 calories, Weight Watchers friendly at 5 points, gluten-free, low-carb, clean and can easily be adapted for Paleo.

Paleo note: For those of you who are on a Paleo diet, replace the cornstarch with arrowroot, rice oil with coconut oil and the soy sauce with coconut liquid aminos.

Spring Stir Fried Chicken with Sugar Snap Peas and Carrots
gordon-ramsay-recipe.com
Servings: 4 • Size: just under 1 cup • Old Points: 4 • Weight Watcher Points+: 5 pt
Calories: 179 • Fat: 5.6 g • Carb: 7 gFiber: 2 g • Protein: 27 g • Sugar: 1.5 g
Sodium: 238 mg • Cholest: 0 mg

Ingredients:

For the sauce:

  • 1 tbsp low sodium soy sauce (or Braggs Liquid Aminos or Tamari for GF)
  • 1 tbsp fresh lime juice
  • 2 tbsp water
  • 1 tsp cornstarch

For the Stir Fry:

  • 1 lb skinless, boneless chicken breast, sliced thin
  • salt, to taste
  • 1 tbsp rice bran oil[2], or canola
  • 2 tsp fresh garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 cup sugar snap peas
  • 1 cup carrots, sliced diagonally
  • scallions for garnish

Directions:

Combine soy sauce, lime juice, water and cornstarch in a small bowl, mix together and set aside.

Season chicken lightly with salt. Heat a large wok over high heat. When the wok is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 3-4 minutes. With a slotted spoon, remove the chicken and set aside. Reduce heat to medium.

Add the remaining oil to the wok; add the garlic and ginger, stir for 20 seconds. Add the sugar snap peas and carrots, stirring over medium high heat until tender crisp, about 3-4 minutes.

Return the chicken to the wok, add the soy sauce-lime mixture, mix well and cook another 30 seconds to one minute. Serve immediately and top with fresh scallions.

References

  1. ^ Jaden’s rice bran oil (www.amazon.com)
  2. ^ rice bran oil (www.amazon.com)

Black Lentil Soup – Always Bet on Black

There’s absolutely nothing wrong with green lentil soup, but once you start making it with black “beluga” lentils, you’ll have a hard time going back. These black beauties cook up melt-in-your-mouth tender, but still retain their structural integrity, which gives the soup both a thick, satisfying body, and a light, non-starchy mouthfeel.


The flavor is wonderfully meaty, especially when you toss in a handful of bacon, and they require absolutely no finesse to prepare perfectly. Just simmer until you have achieved lentil tenderness, adding broth as needed. That’s pretty much it.

I’m told black lentils are really good for you, which is weird, since I’ve never asked anybody. Nevertheless, this is a soup you can feel good about putting into your body, unlike that “Bacon Jalapeño Popper Chowder” recipe you got off Pinterest. We’re still right in the middle of soup season, so the next time you feel like a hot bowl, I hope you give this black lentil soup a try. Enjoy!


Ingredients for 4 large portions:
2 tsp vegetable oil
4 oz bacon
1 cup yellow onion, large dice
1 cup carrots, large dice
1 cup celery, large dice
1/2 tsp cumin
1/4 tsp dried thyme
salt and pepper to taste
cayenne to taste
1 1/4 cup black lentils
5 to 6 cups chicken broth, or as needed
1 bay leaf
1/4 cup chopped Italian parsley
1 tsp extra good extra virgin olive oil

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