Wild Rice Pilaf

 Another Christmas break meal included this side. It was delicious and not necessarily a holiday side!

1 cup wild rice mix

Chicken stock as called for in the wild rice cooking instructions to replace water

1 onion

Sliced mushrooms

1 stick butter

1 bay leaf

Salt and pepper

2 cups diced carrots

1/2 cup white wine

1/2 t dried sage

1. In a large skillet, saute the onions, carrots and mushrooms in the butter until they are tender and browned.

2. Add the S&P and sage, rice, and stock, wine and simmer until everything is cooked and tender. Watch to see if more stock is needed.

3. Cook according to wild rice mix instructions, approximately 20 minutes.

Saucy Stuffed Peppers

 Literally COVID cooking since three of us all are COVID positive. Two Pittsburgh boys visiting and they wanted some old fashioned stuffed peppers. Must be saucy. I didn't measure any seasonings but you can make it up as you go.

4 bell peppers 

Canned diced tomatoes

Onion powder

Garlic powder

Italian seasoning

Paprika

1 cup cooked brown rice

1 onion, diced

1 lb ground beef (or ground turkey/chicken)

2 cloves garlic, minced

Cooked brown rice (or white or cauliflower, etc)

Worcestershire sauce

Small can whole tomatoes

8 oz. can tomato sauce

Parmesan cheese

Shredded mozzarella cheese

Salt and pepper

1. Cook rice and let cool.

2. Layer diced tomatoes at the bottom of a 9x13 pan. Mix in salt/pepper, onion powder, garlic powder, Italian seasoning and paprika.

3. Dice the onion and soften in a warmed pan with olive oil. Add ground beef and brown. Add garlic and brown for another minute.

4. Add Worcestershire sauce (a couple splashes), whole tomatoes, and tomato sauce. Add more seasonings (garlic, onion powders, paprika and italian seasoning, salt/pepper). Continue to simmer for ten or so minutes.

5. Sprinkle in a handful of Parmesan cheese and simmer. 

6. Add rice and stir.

7. Preheat oven to 350.

8. Place halved bell peppers onto the top of the diced tomatoes in the pan. Fill peppers with meat and rice mixture.

9. Cover with aluminum foil and bake for 45 minutes. Uncover and layer mozzarella cheese on each pepper. Return to oven for 15 minutes uncovered. 

Cilantro Lime Rice

 Perfect base for the Burrito Bowls.

2 cups long grain white rice

3-4 T fresh lime juice

1 cup finely chopped cilantro

3 cups water

2 T olive oil

2 cloves garlic, minced

Salt

Red pepper flakes (optional)

1. Add the rice, garlic and olive oil to a large pot and toast for 3-4 minutes.

2. Add water and salt. Stir to mix. Bring to a boil.

3. Reduce heat to low, cover and let simmer for 15 minutes. Remove the lid and let finish cooking uncovered for 5 minutes so it does not get mushy.

4. When all liquid is absorbed, turn off the heat and fluff with a fork. Stir in the finely chopped cilantro, lime juice and red pepper flakes (if using). 

One Pot Lemon Chicken and Rice

Chicken and marinade

Chicken thighs, skin and bone in
1-2 lemons, use zest plus 4 T juice

1 T dried oregano
4 garlic cloves
Salt and pepper

Rice

1 1/2 T olive oil
1 small onion, chopped
1 cup long grain white rice
1 1/2 cups chicken stock
3/4 cup water
1 T dried oregano
Salt and pepper

Garnish

Finely chopped parsley
Fresh lemon zest

1. Combine marinade ingredients and chicken and set aside for at least 30 minutes but preferably over night.

2. Remove chicken but reserve marinade.

3. Heat olive oil in deep skillet ovmer medium high heat. Place chicken in the skillet, skin side down and cook until golden brown. Remove chicken and set aside.

4. Heat olive oil in skillet over medium heat. Add the onion and sauté for a few minutes. Add rice and remaining ingredients and reserved marinade.

5. Let the liquid come to a simmer and cook for 30 seconds. Place chicken on top of rice and cover.

6. Bake at 350 for 35 minutes. Remover lid and bake for another ten minutes or until liquid is absorbed and the rice is tender.

7. Remove from oven and allow to rest for 10 minutes. Garnish as desired.

Chicken Fried Rice that lives up to Chay’s standards

Chay is very picky about his fried rice. He loves it. He could eat it every day for dinner as long as he had pizza for lunch. This one was a hit, except for the peas. He said to find better peas. Ok, I will work on that!

Tip: Don’t over sauce with the wet ingredients. It will make it mushy.

Tip 2: Using day old cooked rice is key. I used jasmine rice, cooked it the day before, broke up the pieces that stuck, and it was perfect.

Ingredients:

Vegetable oil and butter to taste. About a 2-3 T each
3 cloves garlic, finely minced
1/2 small onion, finely diced
Veggies, I used pre-sliced carrots and frozen peas (thawed)
3 large eggs, slightly beaten
4 cups dried day old rice
3 T soy sauce
2 t fish sauce
1 t sesame oil
1 t oyster sauce
Salt and pepper
Cooked chicken (I used a rotisserie but it wasn’t enough so add at least three chicken breasts, cooked)

1. Heat some of the oil oil and butter on high heat in wok until smoky hot. Toss in onions, carrots and peas and cook for a couple minutes. Add garlic and stir fry for a couple more minutes. Transfer to a bowl and cover.

2. Add more oil and butter. Pour in beaten eggs. Scramble and add cooked chicken.

3. Stir in the rice while tossing until heated through, about two minutes.

4. Drizzle in soy sauce, fish sauce, oyster sauce and sesame oil. Toss to combine everything evenly. Break up rice chunks. Add vegetable and toss to combine. Add salt and pepper.

Cheesy Broccoli Rice

Ray has the flu and requested her favorite out of the box. So I made her this homemade version.

1 T vegetable oil
1 cup long grain white rice (or brown)
2 cups chicken broth
2 T butter
2 cups broccoli, steamed and chopped roughly
2-3 T cream cheese
1 cup shredded cheddar cheese
Garlic powder
Onion powder
Mustard powder
Salt and pepper
Milk as neede to thin

1. Heat oil in pan over medium heat. Add rice, stir and cook until golden brown.

2. Add chicken broth and heat until it starts to boil. Cover and cook 10 minutes or more until chicken broth is absorbed.

3. Add butter, chopped broccoli, cream cheese, cheddar cheese, and garlic, onion, and mustard powders (about 1/2-1 t each but to taste).

4. Stir well until incorporated. Add milk to loosen if it gets too sticky.