Tag: heat

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.

 

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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)

Garlic Rice

Garlic Rice

by Pam on May 8, 2013

I wanted to serve rice with the Indonesian Pork Tenderloin[1] and Indonesian Cucumber Salad[2] that I served for dinner but I didn’t want it to be plain rice. I found a recipe on Life’s Ambrosia[3] that sounded perfect. We all love garlic in my house so this rice would go over well with all of us and I thought it would pair nicely with the rest of the meal. It was super simple to make and tasted fantastic – I honestly don’t think I will be making plain rice again.

Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped parsley and serve. Enjoy.

 



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Garlic Rice




Total Time: 30 min.



Ingredients:

1 tsp butter
1 tsp olive oil
4 cloves garlic, minced
3/4 cup uncooked jasmine rice
1 1/2 cups chicken broth
Sea salt and white pepper, to taste
1 tbsp fresh parsley, chopped

Directions:

Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped parsley and serve. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Life’s Ambrosia

References

  1. ^ Indonesian Pork Tenderloin (www.gordon-ramsay-recipe.com)
  2. ^ Indonesian Cucumber Salad (www.gordon-ramsay-recipe.com)
  3. ^ Life’s Ambrosia (www.lifesambrosia.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Sautéed Garlicky Kale with Onions, Pine Nuts, and Craisins

Sautéed Garlicky Kale with Onions, Pine Nuts, and Craisins

by Pam on June 26, 2013

I was recently sent The Leafy Greens Cookbook by Kathryn Anible. It’s filled with 100 creative and flavorful recipes starring kale, chard, spinach, bok choy, collards, and more. I found it to be informative about different types of greens and I have bookmarked several recipes that I can’t wait to make. I love the cookbook but do wish there were photos to accompany the recipes. I adapted this recipe to use what I had on hand which was kale instead of Swiss Chard, craisins instead of raisins, and by adding minced garlic.

I am trying to incorporate kale into our meals as often as possible by serving it as a side dish or in soups and pastas. I am hoping if I feed it to my husband and children enough, they will soon love it as much as I do. While both of my kids ate this kale, they weren’t that thrilled with it. They both liked the craisins and pine nuts in it but my son wasn’t happy about the onions. My husband and I both liked it a lot and thought the combination of flavors and textures was delicious. It paired nicely with the corn and chicken I served for dinner.

Soak the craisins in the hot water until plump, about 10 minutes. Make sure to reserve the water in which the craisins are soaked.

Heat a sauté pan over medium heat. Add the pine nuts and cook, stirring often, until the nuts are golden brown and fragrant.

Add the olive oil to the sauté pan over medium heat. Add the onions and cook, stirring often, for 4-5 minutes or until softened and golden brown. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the kale, plumped craisins, and reserved water  then cook, stirring often, for 3 minutes or until kale has wilted. Toss in the toasted pine nuts then season with sea salt and freshly cracked pepper, to taste. Enjoy.



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Sautéed Garlicky Kale with Onions, Pine Nuts, and Craisins




Yield: 4

Prep Time: 5 min.

Cook Time: 10 min.

Total Time: 15 min.



Ingredients:

2 tbsp craisins
2 tbsp water
2 tbsp pine nuts, toasted
2 tsp olive oil
1/4 sweet yellow onion, sliced
2 cloves of garlic, minced
3 cups of kale, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Soak the craisins in the hot water until plump, about 10 minutes. Make sure to reserve the water in which the craisins are soaked.

Heat a sauté pan over medium heat. Add the pine nuts and cook, stirring often, until the nuts are golden brown and fragrant.

Add the olive oil to the sauté pan over medium heat. Add the onions and cook, stirring often, for 4-5 minutes or until softened and golden brown. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the kale, plumped craisins, and reserved water then cook, stirring often, for 3 minutes or until kale has wilted. Toss in the toasted pine nuts then season with sea salt and freshly cracked pepper, to taste. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe in The Leafy Greens Cookbook by Kathryn Anible

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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