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Category Archives: Rice

Brown Rice

Brown rice is now one of my favorite dishes. After reading the nutritional benefits from the link below, I don’t believe that I will cook white rice again.

The flavoring of the ingredients that I added with brown rice makes this recipe a keeper.

Read the link below and try my recipe.Let me know if you’ve tried better tasting brown rice.  Enjoy!

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=128

  • 1 ½ cups brown rice
  • 2 cups low sodium chicken broth (I used canned)
  • ½ cup water
  • 1 teaspoon kosher salt
  • ½ lemon pepper
  • 1 tablespoon butter or ghee
  • 3 garlic cloves, very finely grated
  • 1 teaspoon fresh cilantro, finely chopped

Directions:

  1. Preheat oven to 375 degrees F.
  2. Add chicken broth, salt, and butter to a medium saucepan, bring to a boil
  3. In the meantime, add rice, garlic, lemon pepper, and cilantro to a medium size baking dish with a lid
  4. Remove broth from heat, pour over rice mixture and stir
  5. Bake for 1 hour
  6. Remove from oven and fluff rice with a fork

Twist: Cilantro, lemon pepper, garlic and chicken broth

Recipe adapted from Alton Brown, Food Network  

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Cornish Hens with Carrots

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I cook Cornish hens often, but not always the same way. I guess you can say that about a lot of my meals. This time around, I decided to add some carrots in with the hens. The basting of the Cornish hens required a little butter or ghee. The ghee and the broth from the hens gave a delightful favor.

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Chicken Fried Rice

I had lunch at Benihana’s today and it reminded me of this recipe that was submitted by Rosalyn Y., one of the members on my website.  She shared her twist on Chicken Fried Rice and so did I.  It was awesome.  If you like the recipe, by all means please share it.

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Posted by on February 17, 2012 in Rice

 

Dirty Rice

This rice takes a little time to prepare but definitely worth it. Enjoy!

 Ingredients:

  • 2 cups parboiled rice
  • 4 cups chicken stock
  • 4 cloves garlic, minced
  • 1 medium-size onion, finely chopped
  • 1/2 cup chopped green onions
  • 1/3 cup red bell pepper
  • 1/3 cup yellow bell pepper
  • 1/3 cup green bell pepper
  • 1/2 fresh parsley, chopped
  • 1/2 cup celery, chopped
  • 2 tablespoons butter
  • Freshly ground black pepper and salt to taste
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cumin
  • 1/2 garlic powder
  • 1/4 cup fresh parsley, chopped
  • 1/2 pound ground beef
  • 1/4 pound pork sausage
  • 6 oz. chicken livers
  • 6 oz. chicken gizzards
  • 1/4 cup all-purpose flour
  • Canola oil for frying

Directions:

  1. Cook rice in chicken broth for about 20 minutes; set aside.
  2. Dredge chicken livers in flour.
  3. Fry in canola oil until browned.
  4. Let cool and cut into very small pieces.
  5. Place gizzards in a medium pot and cover with water.
  6. Cook over medium-high heat.
  7. Spoon off foam and reduce heat to medium-low.
  8. Cook until tender, about 1 hour.
  9. Salt and pepper to taste.
  10. Pulse gizzards in food processor until ground; set aside.
  11. Cook ground beef and sausage together in a large skillet.
  12. In the same skillet that you cooked ground beef and sausage, butter, vegetables, cayenne pepper, thyme, cumin, and garlic powder; sauté until soft and lightly browned.
  13. Add chopped livers and gizzards; stir in rice.
  14. Taste and adjust seasonings.
  15. Cook on low heat until rice is hot.
  16. Add chopped parsley and serve.
Twist: Ground turkey in place of ground beef.  Fry chicken livers as opposed to boiling them.
 
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Posted by on January 16, 2012 in Rice

 

Yellow Basmati Rice

This is a very light but fragrant rice.
 
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Posted by on February 17, 2011 in Rice