Posts Tagged ‘rice’

Modified Wild Rice and Rice Pasta Pilaf

Can it be pilaf without the orzo?  I really don’t know the rules.   I just know that I cook gluten-free dishes for M, so some recipes need to be tweaked.  The original recipe can be found in Good Housekeeping’s Light & Healthy, which I got at the closing Border’s for $5 and has sparked a creative cooking explosion in this house!

Ingredients:

  • 8 ounces rice shell pasta
  • 1 cup wild rice
  • 3 tablespoons butter/margarine/oil
  • 1 small onion, finely chopped
  • 1 medium celery stalk, finely chopped
  • 1/2 pound sliced mushrooms
  • 1/2 pound sliced summer squash
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon fresh ground pepper
  • 1/2 teaspoon sea lettuce flakes

What I Did:

  • Cook the wild rice & rice pasta as directed on the packages
  • In a large skillet on medium heat, melt the butter/margarine/oil
  • Add the onion and celery, cook until tender (10 minutes?)
  • Add the rest of the goodies and cook until the liquid has mostly evaporated (another 10 minutes or so).
  • Preheat the oven to 350F.
  • Mix the rice, pasta, and veggie mixture together in a 3-quart baking dish.
  • Cover and bake for 30 minutes.

Delicious!  I will definitely be making this again!

Disappearing Dinner

Dinner tonight was so good that we didn’t get a picture of it… om nom nom nom nom!

Ingredients:

  • 1 can black beans, rinsed
  • 2 cooked chicken breasts, cubed (vegans & vegetarians can replace this with a can of rinsed garbanzo beans, sliced mushrooms, and/or cubed firm tofu).
  • 2 cups cooked brown rice
  • juice of 1/2 a lime
  • 1/4 cup diced cilantro
  • 1/2 teaspoon each: roasted paprika, sea salt, garlic powder, onion powder, cumin
  • 1 tablespoon olive oil
  • whole romaine lettuce leaves

What To Do:

  • Put everything except the romaine leaves into a large skillet over low heat
  • Mix it up
  • Cover and let it warm for about 15 minutes (stirring occasionally)
  • Serve on a bed of romaine lettuce  (I cut mine up with a knife, and M ate his as “Atkins tacos”)

Our side dish will be posted next…

Sauteed Asparagus and Carrots

Sauteed Asparagus and Carrots

Ingredients:

  • 1 bunch asparagus, chopped into 2-inch lengths
  • 2 carrots, sliced
  • 3 gloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon seasoning (I used Trader Joe’s 21 Seasoning Salute)

What I did:

  • Heat the oil in a large skillet over medium heat, add the veggies, garlic, seasoning.
  • Saute on medium heat for about 10 minutes.  Stir often.
  • Turn to low and allow to cook for another 8 minutes (if you like your veggies tender).  Stir often.
  • Serve over rice.

This is rather yummy and impressively vegetarian, vegan, gluten-free, dairy-free, and has no added salt!

Dinner for my Sweetie

I am involved with a man who eats gluten-free, no dairy, and no red meat.   He tends to stick with chicken breast, brown rice, and mixed vegetables for his meals.  I decided that last night I was going to surprise him with a meatloaf (one of my very favorite meals).  All he had to do was provide me with 1.5 lbs of ground turkey.

Turkey & Rice Meatloaf

Ingredients:

  • 1.5lbs of lean ground turkey
  • 1 cup cooked brown rice
  • 1 beaten egg
  • 1/2 diced onion
  • 2 diced celery stalks
  • 1 shredded carrot
  • 1/4 cup ketchup
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon black pepper

What I did:

  • Preheat the oven to 350 F.
  • Dice the onion & celery and shred the carrot.  Saute them in a little olive oil until the onion is translucent.  Try to maintain your cool even though you were spotted wearing sunglasses while chopping the onion.  Dodge all comparisons to Corey Hart.
  • Beat the egg in a large bowl.
  • Add everything else to the bowl and mix thoroughly.
  • Pat firmly into a loaf pan.
  • Bake for 1 hour, or until the top is lightly browned.

Variations:

  • Use 1/2 cup diced celery and 1/2 teaspoon onion powder if you don’t have onion around.
  • Use ground chicken instead of turkey
  • Use any kind of cooked rice.
  • Add about 1 teaspoon of diced fresh herbs for different flavors.

The meatloaf was served with steamed purple broccoli and a new batch of vegetable mash.

Steamed Broccoli

Ingredients:

  • 1 head of broccoli, chopped into bite-sized pieces
  • sea salt

What I did:

  • I don’t have a steaming basket, but I do have a metal colander.  I set the colander into a large, heavy-bottomed pot and filled the pot with about 2 inches of water.  If you have a steaming basket,  set that up appropriately.
  • Chop the broccoli and put it in the colander/basket.
  • Cover and cook on medium heat for 30 minutes, med/high heat for 15.  The broccoli was still too crunchy after 30 minutes,  so I turned up the heat after making sure there was still sufficient water in the pot.  Be careful to not scorch your pot by running out of water!
  • Serve with a light dash of sea salt.  That’s really all it needs!

The veggie mash up was almost exactly the same as last time,  but I only used one rutabaga and three potatoes last night.  I also don’t think I cooked it QUITE long enough as there were a few hard bits in the mash.   Maybe soft boil for 25 minutes?  I’ll let you know next time!

P.S.  the meatloaf was so good we ended up eating the last 1/3 of it for breakfast.  Cold.