Posts tagged ‘Rice’

Brown Rice Bowls with Roasted Carrots, Crispy Kale, and Fried Eggs

We’ve been eating a lot of greens this month since they’re available in cheap abundance right now. We’re getting tired of them, honestly. But the crispy kale in this recipe reminded us of seaweed, and the entire recipe felt like we were eating a variation of Korean bibimbap. Thanks, Lingonberry Jam, for the recipe!

We made a rice cooker full of mixed grains and used them in place of rice in this recipe.

  • 1 cup rice + water needed for cooking
  • salt
  • freshly ground black pepper
  • 5 carrots, peeled and sliced into pieces about three inches long by 1/2-inch thick
  • about 1/3 cup olive oil, divided
  • 2 tsp. za’atar
  • 8 ounces kale, stemmed and sliced into 1-inch thick strips
  • 2 Tbs. red or white wine vinegar
  • 1/2 small shallot, minced
  • 4-6 large eggs
  1. Preheat oven to 375 F.
  2. Start rice or mixed grains in the rice cooker.
  3. Line a rimmed baking sheet with parchment paper. On the baking sheet, toss carrots, 1 TBSP olive oil, za’atar, 1/4 tsp salt, and 1/8 tsp black pepper. Spread carrots out evenly on the sheet and cover tightly with another piece of foil. Bake on the upper oven rack for 20 minutes.
  4. While carrots are roasting, toss kale with 1 TBSP oil, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl. When the carrots have finished roasting for 20 minutes, remove the foil and spread the kale evenly on top of the carrots. Return the baking sheet to the oven, uncovered, and roast the vegetables for 15-20 minutes, or until the kale is crispy.
  5. To make the vinaigrette, whisk together vinegar, shallot, and 3 TBSP oil in a small bowl. Season with salt and pepper to taste.
  6. Evenly divide the rice into four bowls. Top the rice with roasted vegetables and drizzle each portion with a tablespoon or so of the vinaigrette. Cover the bowls to keep them warm while you fry the eggs.
  7. Crack the eggs into a small bowl and sprinkle with salt and pepper. Heat 1 tsp olive oil in a 12-inch skillet over medium-high heat until it shimmers. Carefully slide the eggs into the skillet, cover, and cook until your desired doneness is reached, about 2-4 minutes. Top each rice bowl with a fried egg, and serve. We made a few extra eggs for those who wanted more.

 

January 20, 2017 at 8:52 pm Leave a comment

Broccoli and Cashew Fried Rice

I recognized this year that I don’t tolerate eggs well if I eat them frequently, and I was missing my fried rice with all of my heart. When I saw this recipe using cashews, I thought I’d give it a go, and I love, love, loved it. Highgate Hill Kitchen is a great cooking blog to get lost in.

  • 2 small brown onions
  • 1 small head broccoli
  • 1/2 cup jasmine rice, cooked and cooled
  • 1/3 cup toasted cashews
  • Sunflower oil, to cook

Sauce

  • 2 tbsps tamari
  • 1 tbsp water
  • 1 tsp brown rice syrup
  • 1 tsp sesame oil
  • 1 tsp rice wine vinegar
  • 1 tsp red miso paste
  • 1/2 tsp red chilli flakes
  • 1/2 tsp grated ginger
  1. Start off by preparing the sauce. In a jar or bowl whisk together all of the ingredients until fully combined. Set aside.
  2. Peel and halve the onions, then thinly slice. Chop the broccoli into tall thin florets, cutting any remaining stem into thin strips.
  3. Heat a generous splash of sunflower oil in a wok over a medium-high heat. When the oil is good and hot, throw the onion in. Cook the onion for some 6 – 8 minutes, or until they are softened (toss regularly or stir with a wooden spoon/spatula). Add the broccoli and continue to cook, tossing regularly, for another 4 – 5 minutes. At this point throw in the cooled rice and half of the sauce (if the rice is clumping simply break it apart with your spoon). Toss continually to ensure the rice doesn’t stick and the sauce is evenly distributed. As soon as the rice is heated through and there is no sauce pooling at the bottom of the wok, which shouldn’t take more than 4 or 5 minutes, remove from the heat. Have a taste and if you feel it needs it, stir through more of the sauce.
  4. Divide between two bowls, top with the cashews, and eat immediately.

August 12, 2016 at 9:40 pm Leave a comment

Skillet Rice and Beans with Corn and Fresh Tomatoes

Tonight I’m taking some time to record some of the recipes we’ve come to love in the last several months. Here’s another survival recipe from our first year as parents (see the Island Bakes blog as a source). I woke up exhausted one Saturday morning and searched our cupboards and freezer for something I could take to potluck. I had all of the ingredients I needed for this tasty recipe.

  • 1 cup long-grain white rice, rinsed and drained
  • 3 cups vegetable broth
  • Salt and pepper
  • 1 onion, chopped fine
  • 2 TBSP olive oil
  • 1 1/2 cups frozen corn
  • 4 garlic cloves, minced
  • 1 tsp ground cumin
  • pinch cayenne pepper
  • 2 15-oz cans black beans, rinsed
  • 12 ounces grape tomatoes, quartered
  • 5 scallions, sliced thin
  • 1/4 cup minced fresh cilantro
  • 1 TBSP lime juice
  1. Microwave rice, 1 1/2 cups broth, and 3/4 tsp salt together in a covered bowl until liquid is absorbed, about 10 minutes.
  2. Meanwhile, cook onion and 1 TBSP oil in 12-inch nonstick skillet over medium-high heat until softened and slightly browned, 5 to 7 minutes. Stir in corn and cook until lightly browned, about 4 minutes. Stir in garlic, cumin, and cayenne and cook until fragrant, about 30 seconds.
  3. Stir in rice mixture, beans, and remaining 1 1/2 cups broth and bring to simmer. Cover and simmer gently, stirring occasionally, until liquid is absorbed, about 10 minutes. Season with salt and pepper to taste.
  4. Meanwhile, combine remaining 1 TBSP oil, tomatoes, scallions, cilantro, and lime juice in a bowl and season with salt and pepper to taste. Sprinkle tomato mixture over rice and beans before serving.

August 12, 2016 at 9:04 pm Leave a comment

Rajmah: Red Kidney Bean Curry

Yay! Something new. It’s been a while since I found a new recipe that met my double-portion standard. I must have seconds! I adjusted some of the ingredients to fit my fancy.

  • A generous amount of olive oil
  • 1 TBSP fresh chopped or grated ginger
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1 roasted green chili, chopped
  • 1 tsp salt
  • 1 1/2 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • dash cayenne
  • A generous amount of dried cilantro or parsley (unless you have some fresh herbs handy)
  • 8 oz. tomato sauce
  • 3 cups cooked kidney beans
  • 1 cup water
  • 1 plum tomato, diced

Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, green chili, and let sizzle for one minute. Add the tomato sauce, salt and remaining spices and cook for an additional five minutes, stirring frequently. Add the kidney beans, water, and tomato. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat.

We ate our beans over brown rice. They were comforting and delicious.

Here’s the original recipe from Smitten Kitchen.

July 31, 2014 at 10:11 pm Leave a comment

WORLD: Chicken Stir-Fry

I tried this recipe for stir-fry, and it has become my favorite. I’m going to make it tonight, in fact, and add a bunch of vegetables that are presently hanging out in my fridge. I eat it with rice.

August 15, 2010 at 11:13 am Leave a comment

FUSION: Savory Beans

An adapted recipe from The Allergy Self-Help Cookbook. Serve these beans over rice, and you will be happy.

4 TBSP olive oil
2 cups chopped onions
2 large ribs celery, thinly sliced
4 carrots, thinly sliced
2 TBSP Bragg’s Liquid Aminos
4 tsp dried basil
2 tsp dried oregano
4 cloves garlic, crushed
dash of ground red pepper
1 cup chopped fresh parsley
4 cups (or two 15-oz cans) cooked kidney beans (or pinto beans)
4 TBSP water
2 cups chopped tomatoes

1. In a large skillet, heat the oil over medium heat. Add the onions, celery, and carrots and cook for 12 minutes or until tender.
2. Stir in the Bragg’s, basil, oregano, garlic, red pepper, and 1/2 cup of the parsley.
3. Add the beans, water, and tomatoes. Cover and cook for 10 minutes or until heated through. Top with remaining parsley and cook for 2 more minutes. Serve!

March 19, 2010 at 8:07 pm Leave a comment

CHINESE AMERICAN: Orange Chicken

I wanted to make an Applebee’s version of this recipe, so I found one at Recipezaar. To save time in the future, I will probably use a frozen Asian vegetable mix and may even buy the chicken already breaded, but it is oh, so good freshly made. The orange flavor is not too sweet or overpowering as it is in some Chinese (American) restaurants.

2 lbs boneless skinless chicken
1 egg
1 1/2 tsp salt
1/4 tsp pepper
1 TBSP vegetable oil
1/2 cup plus 1 TBSP cornstarch
1/4 cup flour (we used spelt)
oil for frying
1 tsp minced garlic
1 1/2 tsp grated orange rind
1 cup orange juice
1/2 cup hoisin sauce
1/4 cup sugar (we used less and replaced it with fructose for Jeff’s dietary needs)
salt and pepper
rice
slivered toasted almonds
broccoli
red bell peppers
snow peas
chow mein noodles

  1. Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside.
  2. Stir cornstarch and flour together in another large bowl and mix well. Add chicken mixture to the flour mixture, stirring to coat each piece well.
  3. Fry the chicken in oil until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying chicken in small batches until all are nicely browned and crisp.
  4. Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Sauté garlic in oil for 1 minute. Add remaining ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently.
  5. Pour glaze over chicken. Serve chicken over a bed of cooked rice. Garnish with slivered almonds and crispy noodles. Applebee’s tosses the chicken and orange glaze with an array of stir-fry vegetables like broccoli, snow peas and red peppers.

May 10, 2009 at 9:03 pm Leave a comment

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