The aroma of a vegetable rice pilaf wafting through the air. That is what you will have when you bust this flavorful, yet simple, dish out. Another one from my boyfriend’s recipe book. Also, his video below to follow step by step directions. He has made this IG cooking profile for his daughter.
2 TBS olive oil
1/2 carrot, diced
1/2 celery, diced
1/2 cup onions, diced
1 1/2 cup rice
4-5 cups chicken broth
Salt and pepper to taste
1 TBS butter
1 TBS parsley, chopped (optional)
Heat olive oil and add diced onion, cook for 4 minutes, add the rest of the chopped vegetables and cook another 4 minutes, or until softened. Add rice and sauté until rice is toasted. Add chicken broth and salt and pepper to taste. Simmer covered for 20 minutes or until the perfect consistency of your liking. Add 1 TBS butter and let stand for 5 minutes and add parsley before serving.
I need to get this recipe on the site before I lose the tiny slip of paper with the directions. This recipe comes from my friend Nathaniel. I came home from work one night and my boyfriend and Nathaniel were making fajitas. Homemade Pico de gallo and Spanish rice included. I’ve tried to replicate it a couple times but I do need to invest in rice cooker. For now, I make it the old-fashioned way with a pot on the stove. Note to self: do not use sushi rice for this dish.
1 can chicken broth (I used 1 cup because I but it n cartons)
1 can water (again, I used 1 cup)
11/2 cups rice
1/2 can tomato sauce (1/2 of a 14.5 oz can)
1 TBS garlic powder
Salt to taste
Garnish with fresh cilantro
Place all ingredients in a pot, bring to simmer and cover until rice is tender (20-25 minutes); garnish with cilantro.
I was watching The Food Network at work the other day and Giadi was making this dish with her mom. It looked good so I made it last night and it’s simple to make and tasty.
Picture above is of my BF and his daughter on our trip to Kauai.
1 stick (4 ounces) unsalted butter, divided, at room temperature
2 cups parboiled long-grain rice, such as Uncle Ben’s
3 1/2 cups chicken stock
2 tsp kosher salt
1 clove garlic, minced
2 pounds small shrimp, peeled and de veined
1/2 cup lemon juice (about 2 lemons)
1 TBS hot sauce
1 cup whipping cream
Freshly ground black pepper
In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.
In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.
This is my own version of fried rice adapted from the Food Network and courtesy of Tyler Florence.
My daughter came home from her friends and said she loved fried rice. I had never made it before so I found a recipe online and served it to her. She said “yuck peas”, so a couple weeks later I tried again, but this time I replaced the peas with mushrooms, which she loves. This version turned out great but I took the cabbage and shrimp out of Tyler’s recipe. The nice thing is you can add whatever veggies you like and include or omit shrimp and/or chicken.
6 Tbs peanut oil
1 (2in) piece ginger, peeled and grated
2 cloves garlic, minced
6-8 oz mushrooms, sliced
3 large eggs, lightly beaten
4 cups cooked rice, preferably cooled.
3 Tbs soy sauce
¼ bunch scallions, sliced for garnish
½ cup chopped peanuts, for garnish
Heat 2 Tbs of the peanut oil in a wok or large nonstick skillet over medium high. Give the oil a minute to heat up, then add the shallots and ginger stir-fry for 1 minute until fragrant. Remove from pan and set aside.
Add 2 more Tbs of peanut oil, add the garlic and sauté until fragrant, sauté mushrooms until tender, set aside.
Add remaining oil in wok and when hot, crack the eggs into the center. Scramble the egg lightly, and then let it set without stirring so it stays in big pieces. Fold the rice in and toss with egg until well combined. Return all other ingredients to dish and season with salt and soy sauce, heat through. Garnish with scallions and peanuts.