Tag: parsley

Long Grain and Wild Rice with Mushrooms and Shallots

by Pam on December 12, 2012

I wanted to make a quick and easy side dish to serve with the chicken I was making for dinner. I grabbed a box mix of wild rice and decided to kick it up a notch. I sautéed some mushrooms and shallots then topped them off with a bit of butter and soy sauce before mixing them and some fresh parsley in with the prepared wild rice mix. This dish couldn’t have been easier to make and the added mushroom and shallots made the rice taste so much better!

Prepare the rice per instructions.

Heat the olive oil in a skillet over medium heat. Once the pan is hot, add the mushrooms then leave them alone for 3-4 minutes before flipping them with a spatula; add the shallots and cook, stirring often, for 2-3 minutes. Add the butter and soy sauce to the pan and cook, stirring constantly, for 1 minute.

Once the rice has finished cooking, mix in the mushroom mixture and most of the parsley then gently fluff with a fork to combine the mixture. Sprinkle the top with the last bit of parsley. Serve immediately. Enjoy.

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Long Grain and Wild Rice with Mushrooms and Shallots

Yield: 4

Prep Time: 5 min.

Cook Time: 30 min.

Total Time: 35 min.

Ingredients:

Box of wild rice mix, prepared per instructions
1 tsp olive oil
6 oz of button mushrooms, sliced
1 shallot, sliced
1 tsp butter
1-2 tsp soy sauce
1 tbsp fresh parsley, chopped

Directions:

Prepare the rice per instructions.

Heat the olive oil in a skillet over medium heat. Once the pan is hot, add the mushrooms then leave them alone for 3-4 minutes before flipping them with a spatula; add the shallots and cook, stirring often, for 2-3 minutes. Add the butter and soy sauce to the pan and cook, stirring constantly, for 1 minute.

Once the rice has finished cooking, mix in the mushroom mixture and most of the parsley then gently fluff with a fork to combine the mixture. Sprinkle the top with the last bit of parsley. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
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Garlic and Fresh Herb Orzo

by Pam on August 21, 2013

I wanted to make a light and simple side dish to pair with the Dijon and Herb Panko-Crusted Halibut^[1] and the Green Beans with Lemon and Garlic^[2] I was serving for dinner. I had basil and parsley as well as tons of garlic so I decided it add them to some orzo. The herbs and garlic gave the simple pasta a nice flavor boost. We all really liked this orzo and thought it went really well with the fish. My kids squeezed lemon juice on top of theirs and said it was extra tasty.

Boil salted water over high heat. Add the orzo and cook it per instructions. Drain reserving 1/4 cup of cooking liquid.

Heat the olive oil in the same pot. Add the garlic and cook, stirring constantly, for 1 minute. Add the drained orzo back to the pot and a bit of the reserved cooking liquid. Stir then season well with sea salt and freshly cracked pepper, to taste. Add the fresh parsley and basil then toss to coat evenly. Taste and re-season if needed or add more reserved water if dry. Serve immediately.

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Garlic and Fresh Herb Orzo

Yield: 4

Ingredients:

1 cup dry orzo, cooked per instructions
1 tbsp olive oil
1-2 cloves of garlic, minced
2 tbsp fresh basil, chopped finely
1 tbsp fresh parsley, chopped finely
Sea salt and freshly cracked pepper, to taste

Garnish options:
Finely grated Parmesan cheese
Lemon wedges

Directions:

Boil salted water over high heat. Add the orzo and cook it per instructions. Drain reserving 1/4 cup of cooking liquid.

Heat the olive oil in the same pot. Add the garlic and cook, stirring constantly, for 1 minute. Add the drained orzo back to the pot and a bit of the reserved cooking liquid. Stir then season well with sea salt and freshly cracked pepper, to taste. Add the fresh parsley and basil then toss to coat evenly. Taste and re-season if needed or add more reserved water if dry. Serve immediately.

Recipe and photos by For the Love of Cooking.net

References

^{^} Dijon and Herb Panko-Crusted Halibut (www.gordon-ramsay-recipe.com)
^{^} Green Beans with Lemon and Garlic (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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gordon ramsay orzo salad

Crispy fish bites

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Serves: 4
Prep time: 30 mins
Cooking time: 10 mins
Total time: 40 mins
Skill level: Easy peasy
Costs: Mid-price

Why go to the chippie and get an expensive take away meal when you can make your own very tasty crispy fish bites at home. These are quick and easy to make and all the family will love them too. We’ve served them with a home-made tartare sauce, just mayonnaise, capers, parsley and lemon, but they’re just as delicious served with tomato ketchup or plain mayo for dipping. Get these fish bites prepared in advance and cook them just before needed for the best results. Serve with oven chips or a salad.

Ingredients

500g cod fillet or other firm white fish, skinned
75g plain flour
2 eggs
200g fresh white breadcrumbs
1litre vegetable or rapeseed oil (for deep frying)

For the sauce:

200ml mayonnaise
2tbsp capers
2tbsp chopped fresh parsley
1 lemon

That’s goodtoknow

You can oven-bake these crispy fish bites instead of deep-frying. Coat the fish in the egg and breadcrumbs, place on a baking tray and drizzle over a few tablespoons of olive oil. Bake at 200°C/400°F/Fan 180°C/Gas Mark 6 for about 15 mins until crisp and cooked through.

Method

To make the sauce, mix the mayonnaise with the capers, parsley and the juice of half the lemon. Spoon into a bowl and chill until ready to serve.
Cut the fish into finger-sized pieces. Place the flour on a plate and season with salt and freshly ground pepper. Beat the eggs in a shallow bowl and place the breadcrumbs on a separate plate.
Dip the fish first into the seasoned flour, then the eggs and finally the breadcrumbs, ensuring they are well coated.
Half fill a large, deep saucepan with the oil and heat until a crust of bread will brown in 40 seconds.
Fry the fish in the hot oil, in batches, so that the temperature of the oil is not lowered, until golden brown, about 2–3 mins. Drain well on kitchen paper and serve with the sauce and the remaining lemon cut into wedges.

By Nichola Palmer

Average rating

(257 ratings)

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