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Archive for the ‘Rice’ Category

Ginger Fried Black Rice

I recently discovered black rice and black glutinous rice.  Nutty and fragrant, black rice is similar in taste and texture to brown rice but so much more beautiful.  Black rice is not as “fatty” as jasmine rice, but if you mix equal parts black rice and black glutinous rice, you will achieve the jasmine kernels we are all used to from Chinese restaurants.

With more nutrition than white rice, it’s worth discovering this beautiful grain.

Ginger Fried Black Rice

blackricefriedrice

Ingredients

Serves 4

1/2 cup peanut oil
2 tablespoons minced garlic
2 tablespoons minced ginger
Salt
2 cups day-old cooked rice
2 cups day-old black rice (or black glutinous rice)
4 large eggs
2 teaspoons sesame oil
4 teaspoons soy sauce
Pepper, to taste

optional: frozen corn, frozen peas, chopped onion, carrots, scallion, ham, etc.

Directions

  1. In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until fragrant.
  2. Raise heat to medium and add rice, sesame oil and soy sauce. Cook, stirring well, until heated through. Add additional salt and pepper, to taste and any additional vegetables, if you wish.

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Fried Rice Hash

East meets West in this carb lovers dream.  My favorite potato combined with FHE’s favorite rice.  The textural combination is a dream – starchy new potatoes and luscious kernels of white rice.  I’ve spiked our creation with beef for protein, onions, fresh shucked corn and finely chopped baby kale.  With a touch of a ginger and garlic, the fresh vegetables add a surprisingly light touch to this flavorful dish.

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Brown Rice Fritters

Similar to aranchini, these are healthier and easier to prepare - pan-fried quickly to produce golden, crispy edges and a slightly creamy interior.  I prefer to add some substance to the fritters but adding some finely-chopped chicken or vegetables, but they are delicious plain as a side dish or an appetizer.  Something different from the usual rice/bread/pasta side that dominates our meal planning. 

Brown Rice Fritters

Ingredients

2 cups Cooked Short-Grain Brown Rice
1⁄2 cup grated parmigiano-reggiano
1⁄2 tbsp. chopped fresh oregano
1⁄2 tsp. kosher salt
1⁄4 tsp. freshly ground black pepper
1 beaten egg
1⁄2 cup flour
1⁄4 cup olive oil
optional add-ins – chopped chicken/ham, scallions or finely-grated vegetables

  1. Combine rice, parmigiano-reggiano, oregano, salt, pepper, and egg. Form rice mixture into eight 2″ round cakes. Transfer cakes to a sheet tray and refrigerate for 30 minutes to allow them to firm up.
  2. Put flour on a plate; dredge cakes in flour. Heat oil and 3 tbsp. of the butter in a 10″ skillet over medium-high heat. Working in 2 batches, fry cakes, turning once, until golden brown, about 4 minutes per side.

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Pork Sauce Rice

Sorry the posts have been sporadic these last couple of months.  Claire has been a great baby, overall.  Balancing two kids is, frankly, better than I thought it would be but still (obviously) challenging.  I have help, thankfully.  And the fact that Rice Kernel is nearly 4 years older than his sister means he’s fairly self-sufficient. 

Claire was born in the midst of the school year which meant Rice Kernel had his own schedule, plenty of friends to play with every morning and activities to look forward to it.  But with the end of the school year and only sporadic camps and activities, we’ve found ourselves going a bit stir-crazy.  Let’s just say my little boy suddenly wants more attention.  And I’m the #1 playmate.  And often the only playdate of the afternoon.  This, of course, has left me a bit more tired at 8:30 p.m. (when both kids are sound asleep) and a bit less likely to post my haphazard meals and rushed baking projects.  (Let’s be honest, no matter how little time there is in the day to cook/bake, something sweet is in the oven at least once a week.)  But that doesn’t meant we haven’t been cooking.  In fact, the cooking hasn’t let up in our kitchen and I happily manage dinners at least 5-6 nights a week.  Nothing fancy, though, as is the case with this dish.

This dish is one of those Asian street food dishes that I’ve never come across in American Asian restaurants.  An old neighbor introduced my family to the dish years ago; I’ve never made it until now.  Frankly, I had forgotten about it until I came across the recipe and the ingredients reminded me of something familiar.  Made with ground pork, it requires few Asian ingredients and comes together quickly for a homey dish.  Although it is supposedly served as a street snack, I added some diced onions and vegetables to round out the dish and made it a more complete meal.

Both kids are in bed as I type tonight.  My brain tells me I better sleep.  Claire has been restless around 5 a.m. and is still waking in the middle of the night to feed.  But there are cooking blogs to read and tired muscles to foam roll from my run this morning.  And, of course, some more recipes to continue sharing…. Thanks for continuing to read and visit all these months.

Pork Sauce Rice

Recipe here.

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There is comfort and decadence in this dish, in the same way lobster mac ‘n cheese offers comfort and decadence.  Being a family of rice lovers, this was bound to make an appearance on our dinner table.  Now if only I had thrown in some crispy bacon….

Basic recipe here, with leftover shrimp and lobster thrown in.

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This one-dish rice gratin tosses a handful of ingredients together and transforms them into a warm, comforting complete meal.  Flecked with beautiful bits of spinach (or whatever greens you have on hand), the top bakes into a gooey, cheesy crust with crunchy sprinkles of toasted pine nuts.  I took a bite out of the corner to “test” the results and, next thing I knew, Rice Kernel and I each had a fork in our hand and a forkful of rice in our mouths!

Spinach Rice Gratin, adapted from 101 Cookbooks

Ingredients

2 1/2 cups leftover/pre-cooked white or brown rice, room temp
1 1/2 cups cups well finely chopped spinach (or chard or kale, or a mixture)
4 ounces diced ham, crumbled sausage, or firm organic tofu, crumbled
1/2 medium onion, diced
1/3 cup pine nuts or almonds, toasted
2 tablespoons olive oil
1/2 cup shredded cheese
3 large eggs
1/2 teaspoon fine grain sea salt

Directions

  1. Preheat oven to 400F degrees. Grease a 10-inch round baking dish (or equivalent) with a bit of olive oil.
  2. In a large bowl combine the rice, spinach, and protein. Stir in the onions and pine nuts (reserving a few for garnish) and olive oil. Now stir in 1/4 cup of the cheese.
  3. In a small bowl whisk together the eggs, and salt. Fold the eggs into the rice mixture, pour into the prepared baking dish, and sprinkle with remaining cheese.
  4. Bake for 30 minutes or until the casserole is set. Garnish with remaining nuts.

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Arroz Verde

I discovered something recently: My nearly 4-year-old Rice Kernel cannot stand the texture of sauteed fresh spinach.  In casseroles or frittatas, it seems to be okay.  But when I cook it simply with olive oil, salt and pepper, his little tongue touches the spinach and rejects it.  Even if there are other foods in his mouth, somehowonlythe spinach finds its way onto a napkin.
 
Well, I’ve got him fooled on this one.  Blended to perfect green oblivion, this is a flavorful rice dish in my little boy’s favorite hue. 
 
Note: I did not use milk.  I substituted additional broth.  Also, seems I didn’t use enough spinach since my arroz verde is missing some verde….
 
Arroz Verde
 
 
 
Instructions
 
1/2 cup tightly packed fresh cilantro sprigs (about 1/2 oz.)
1 cup tightly packed fresh stemmed spinach leaves (about 1-1/2 oz.)
1-1/4 cups homemade or low-salt chicken broth
1-1/4 cups milk
1 tsp. kosher salt 
1-2 Tbs. olive oil
1-1/2 cups long-grain rice
1/4 cup finely minced onion
1 clove garlic, minced
 
Directions

Put the cilantro, spinach, and broth in a blender and blend until the vegetables are puréed. Add the milk and salt and blend a bit more until well combined.

In a medium (3-qt.) heavy-based saucepan (with a good lid) over medium heat, heat the olive oil. Add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, 3 to 4 minutes. Add the onion and garlic and cook 1 minute, stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 minutes. Stir the rice carefully to avoid crushing it, cover, and cook another 5 minutes.

Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Serve hot.

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