Category Archives: RICE DISHES

MUSHROOM RISOTTO WITH GREEN ONIONS AND PEAS

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In an effort to always deliver new, interesting, and tasty dishes for every culinary occasion, I have a pretty good record. The percentage of wins over “egad, what in the hell is that” is definitely in my favor. But sometimes I even impress myself. And the other evening when we sat down to a dinner of Roasted Leg of Lamb with Garlic, Rosemary, Thyme, and Dijon Mustard (of course the recipe is on this site), this risotto dish, and a simple salad, I felt like standing up at the dinner table and taking a well-deserved bow. I didn’t of course, because Mr. C. is, I’m sure, already wondering what happened to the relatively sane woman he married. (Being quarantined has had a bit of a negative effect on me.) So, such a daring and unprecedented move might have caused him even more reason to be concerned. So, I simply sat there and listened to him tell me how greatly he had enjoyed the risotto with the lamb. But in all honesty, I had only been the technician. A good technician, but never-the-less, I had simply prepared a recipe I had found on the internet. OK, I had changed Giada’s recipe a bit. But she deserves the real praise for this dish.

Which made me start to think. How and why do any of us learn to cook? Is it by watching our parents cook while we are young? Or is it from a fear of starvation? Or learn by reading cookbooks or reading recipes on-line? Or as my case, all of the above in addition to a desire to feed my family delicious and nourishing meals? Whatever the reasons, at one time all of us were novices in the kitchen. But we are so lucky now. Because of the internet, we can all profit from other cook’s vast experience as we continue to up our own game. I know I am a far better cook because of all the knowledge and tips I have learned by reading other people’s blogs. So, I just want to take this opportunity to say thank you to all those fine folks. But back to this recipe.

It’s divine! What a wonderful combination of flavors. And fairly simple to throw together. Yes, you have to keep an eye on it. You have to stir it periodically and add broth when needed. But if you are already doing other things in the kitchen, what’s one more simple task? And believe me, this dish is worth the effort. I hope you will give it a try. And thank you Giada for another wonderful recipe.

As always, have fun in your kitchen. Try new recipes. Some you will love, others not so much. But you will have at least broken out of the same old mold. I’m sure I’m going to offend someone by making my next statement. But make it I must! If I had to live within a strict regimen of the same dish every Monday, for example – meatloaf Monday, I’d go bonkers. I’d run screaming out the front door and never look back.

Remember, everyone loves surprises. Especially kids. And with so many fabulous recipes just waiting to be prepared, why not take a chance once in a while. And this recipe would be a good one to start with. Except, maybe not if you have young children. Mushrooms, green onions, and peas are not every young child’s favorite food. But anyone of the adult persuasion should have no problem accepting mushrooms, green onions, and peas into their lives.

So, as always, peas and love to all. (Sorry, I just couldn’t help myself!)

½ c. water

¼ c. chopped dried porcini mushrooms

2 T. unsalted butter, divided

1 T. extra virgin olive oil

4-6 thinly sliced green onions (save a tiny bit for garnish)

8-10 button mushrooms, finely chopped

2 garlic cloves, finely minced

¾ c. Arborio rice

¼ tsp. kosher salt

freshly ground black pepper  

⅓ c. dry white wine

3-4 c. chicken or vegetable broth

¼ c. frozen petite peas, thawed

⅓ c. grated Parmesan cheese

Bring the water to a boil in a small pan. Add the dried porcini mushroom pieces. Remove from heat and set aside. 

Melt 1 tablespoon of the butter in a heavy large saucepan over medium heat. Add the olive oil. Add the green onions and chopped button mushrooms; sauté until the mushrooms are tender, about 4 minutes. Add the garlic and cook for 1 minute. Using a slotted spoon, transfer the hydrated porcini mushrooms to the saucepan.   

Stir in the rice, salt, and pepper. Stir and let the rice toast for a couple of minutes. Add the wine; cook until the liquid is absorbed.

Bring the broth to a simmer in a saucepan. Add 1 cup of hot broth to the rice; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook, adding broth as needed, until the rice is just tender and the mixture is creamy, about 20 minutes. (The rice will absorb 3 to 4 cups of broth). Stir in the peas, Parmesan cheese, and remaining 1 tablespoon of butter. Adjust seasoning, garnish with a bit of green onion, and serve immediately. 

TURMERIC RICE

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We love Mediterranean food. Now I realize that’s a broad statement. But extra virgin olive oil, fresh vegetables, beans and legumes, seafood, lamb, beef, chicken, lemon juice, garlic, cheese, wine, and herbs and spices such as basil, bay leaves, black pepper, marjoram, oregano, paprika, rosemary, savory, thyme, and turmeric represent some of our favorite ingredients. So, the other day, I decided it was high time for some Mediterranean food. And because of good planning on Mr. C’s part, we had a package of ground lamb in our freezer*. Then what to fix to go with our Ground Lamb Patties? (see recipe below.)

The first dish that came to mind was a turmeric flavored rice. But I didn’t have a recipe, so best to consult the experts. And the recipe I found that looked perfect to me was on the foxandbriar.com site. So, that’s what I fixed. And boy oh boy did we like the rice. Lovely flavors and it had been a snap to fix. The only comment Mr. C. made, besides the fact that he really liked the rice, was that raisins would be a nice addition. And then I thought toasted slivered almonds might also be a simple and tasty inclusion.

But with only two dishes planned thus far, my menu was lacking. So, I decided to make my world famous hummus. (For my hummus recipes, all world famous BTW, search Hummus a Tune Mr. C for three delightful ways to employ beans, tahini, and olive oil.)

Next a couple big old chunks of feta cheese and some kalamata olives. As we were dining, we were reminiscing about sitting in sunny settings in Mediterranean countries surrounded by olive trees, free roaming dogs and cats, and charming and welcoming people. Memories of wonderful days and times spent discovering fabulous food and learning about the cultures of the countries we had chosen to visit. And how much more we had in common with the people in these cultures, than the differences that seemed to be the only representations publicized. Travel is a great leveler. As well as a great teacher. And I for one can hardly wait to get back to experiencing our beautiful world through food and first-hand experiences.

Last night, Mr. C. was reading to me from the Funny Times (American humor newspaper). One of our favorite segments is the year-end review given by Dave Berry, one of America’s funniest humor columnist. In his review of 2020, I think he pretty much summed up how I felt about the year too. “2020 was one long, howling, Category Five crapstorm”. I couldn’t have said it better myself. Except, of course I would never have said or written “crapstorm”. Too much of a guy thing. But very apt in the case of 2020.

But it’s 2021. And we are fighting covid-19 as quickly as possible. In fact, I had my first vaccination yesterday. My arm is a bit tender, but other than that, no symptoms of which I am aware. And it seems like within just a matter of days, news stories generally seem to be a bit calmer and nicer. And the anxiety many of us had felt for the last few years seemed at long last to be slowly dissipating. Or at the least, tending in the right direction.

So, with positive hopes for 2021, I bid you adieu for today. With wishes for happiness and security for all. And please stay safe. Masks are not political. They are a simple way of showing concern for your own well-being, as well as the safety of those with whom you come in contact. No political affiliation required. Masks are only a visible sign of good intent.  

Oh, and before I get on my merry way, let me remind you to fix this rice. It’s really yummy. And if you are a lamb lover, ground lamb is an easy, delicious, and quick way to get a lambie-pie fix.

As always, peace and love to all.

1 T. unsalted butter

1 T. extra virgin olive oil

¼ c. finely diced onion 

4 cloves garlic, minced

¼ tsp. kosher salt

freshly ground black pepper

1½ tsp. turmeric   

1 c. basmati or jasmine rice, rinsed until water runs clear

1½ c. chicken broth 

1 bay leaf

½ c. golden raisins, chopped, opt.

½ c. toasted slivered almonds, opt. 

Heat the butter and olive oil in a medium sized, heavy, covered pan. Add the onion and cook until the onion is tender and starting to caramelize, about 20 minutes. Add the garlic and cook for 1 minute.

Add the drained rice. Stir until combined and cook over low heat for about 3 minutes. (You want each rice kernel to be coated with the butter and olive oil.) Add the salt, pepper, and turmeric. Stir until the turmeric is evenly distributed.  Add the chicken broth and bay leaf, cover pan, and bring to a boil. Reduce heat, allow to simmer 15-20 minutes, or until liquid is absorbed and the rice kernels are tender. Remove from heat and allow to sit for 5 minutes. Remove bay leaf, fluff with a fork, and stir in raisins and/or almonds if using. Perfect with your favorite Mediterranean dishes.

GROUND LAMB PATTIES

1 lb. ground lamb

¼ c. finely chopped onion

scant T. Monterey Steak Seasoning

extra virgin olive oil

Mix the ground lamb, onion, and steak seasoning together in a small bowl. Form into loosely packed patties. (In other words, don’t pack the patties into firm discs. You aren’t going to be throwing them anywhere, and they won’t fall apart as they are being cooked even though they have been handled gently.)

Heat a small bit of olive oil in a pan. Cook the first side, then turn and cook the second side. Desired doneness of the meat is on you. (We like them a bit on the medium rare side.)

*Neat trick I learned from our good buddy Vicki. If you decide late in the day that you want to use ground beef, sausage, lamb, chicken pieces, etc. that evening, but the meat is still happily residing in your freezer, take it out of the freezer. (Always the best first step.) Then submerge the package in water. (If you have any concerns about the packaging, then place the frozen meat in a freezer bag first.) Then walk away and come back an hour or two later. During that time, your frozen meat will have miraculously defrosted to the point where you can actually use it. And OK, you could just plop it in the microwave and hope for the best. But if you’re like me, part of the meat will still be frozen and part of the meat will be partially cooked. (I’m lousy at defrosting food in my microwave.)

Or better yet, you could plan-ahead and defrost meat the way God intended meat to be thawed. Ahead of time. In the fridge. Carefully and properly. (This way rarely happens here at Chez Carr.)     

     

OVEN BRAISED CHICKEN WITH GARLIC, ROSEMARY, AND WHITE WINE

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I forgot to take the picture until after we had already eaten. Bad me!

And yes, another braised chicken recipe. Because in my book, you simply can’t have too many recipes for oven braised chicken. Especially really good recipes for braised chicken! And yup, this is one of the good ones.

So why chicken? First of all, chicken is one of the leaner animal proteins. And it can be found in many ethnic cuisines. And it takes to spices and sauces with ultimate adaptability. In other words, it pairs with just about any herb, spice, or sauce you can name. Chicken is delicious baked, boiled, or fried. Which makes it a very versatile ingredient. Plus it’s readily available. And, I love chicken. Which is ultimately the real reason I use chicken in many of my recipes.

So the other evening I was on another one of my “I need comfort food for dinner” kicks. Plus I still had a couple of whole chickens in my dying freezer. (Only about a quarter of our freezer is still actually keeping food frozen. And yes, we have a new freezer ordered. But good luck finding a new upright “manual” (not frost free) freezer during this pandemic. We have had one on order now for about 6 months. No kidding!)

Anyway, with a terminal freezer and comfort food in mind, I came up with this recipe. I paired this dish with Simple Steamed Brown Rice (see recipe below) and steamed green beans, and we were both delighted with the results.

So if you too are in the mood for a savory and creamy, calorie laden comfort dish to serve your family, by all means prepare this recipe. It is just a simple way to treat yourself and your family. But remember – moderation in all things. So this is definitely not an everyday chicken recipe. This is a rich, full bodied, in your face, creamy comfort food dish. And serving a dish like this once in a while is not a sin. At least to my way of thinking it’s not a sin. What would constitute a sin, and also a shame, would be to never allow yourself or your family the pleasure of tasting a dish like this. That would just be wrong.

So step away from that low fat chicken recipe you were considering, and come on over to the dark side. I promise you will enjoy the experience. And yes, you can immediately go back to more healthy ways of cooking chicken. But for one glorious moment in time, let the cream sauce rule.

As always, have fun in your kitchen, try new and exciting recipes, and look for all the joy that life has to offer. Remember, what we are living through every day is not the dress rehearsal for our lives. This is the main show. The only show. So please don’t live for when the pandemic is over. Or for when you get that better job. Or for when you lose those extra few pounds. Just live each and every day with all the gusto you can muster. Peace and love to all.  

1 3-4 lb. whole chicken fryer

⅓ c. unbleached all-purpose flour

2 tsp. seasoned salt

freshly ground black pepper

2 T. extra virgin olive oil

2 T. unsalted butter

2 lg. shallots, thinly sliced

5 garlic cloves, finely minced

1 T. finely chopped fresh rosemary, or more to taste

1¼ c. chicken broth

¾ c. dry white wine

2 tsp. Dijon mustard  

1 T. unbleached all-purpose flour (if all the seasoned flour is used)

1 c. whole milk

¼ c. heavy cream  

1 T. chopped fresh parsley

Cut the chicken into 8 pieces – 2 thighs, 2 legs, 2 breasts – each cut in half. (I leave some of the skin on the chicken pieces, but remove as much of the chicken fat as possible. I freeze the wings and backs to make chicken stock at a later time.)   

Pat the chicken pieces dry with a paper towel. Whisk the flour, seasoned salt, and pepper together in a shallow pan. Dredge the chicken in the seasoned flour mixture until well coated. Shake off excess flour. Save any remaining flour.

Heat the olive oil and butter in a lidded cast iron or heavy skillet over medium heat. (I use my shallow lidded Le Creuset Cast Iron Braiser pan for this recipe.) Fry the chicken on both sides until golden brown. Remove chicken from skillet and place on a plate. (The chicken doesn’t have to be completely done at this point.)

Add the shallots to the skillet; sauté until just starting to soften. Add the garlic and continue cooking for another minute. Add the chopped fresh rosemary. Add the chicken stock, white wine, and Dijon mustard to the pan. Stir until all of the brown bits are lifted off the bottom of the pan. Simmer for 3-4 minutes. Add the partially cooked chicken, along with any juices, back into the pan, skin side up. Bring the liquid to a boil.

Cover the pan, and allow the chicken to braise in a pre-heated 350 degree oven for about 60 minutes, or until the meat is fork tender. Turn the chicken after 30 minutes. Remove from oven, and transfer chicken to a plate.

Just before transferring the chicken to a plate and making the creamy gravy

If there is a tablespoon of seasoned flour left, add to the pan. If not, add enough regular flour to make up a tablespoon. Over low heat, whisk the flour into the brown bits at the bottom of the pan until well combined. Slowly add the whole milk and heavy cream to the pan. Bring the gravy to a boil, reduce heat, and simmer, whisking the whole time, until a lovely silky gravy is achieved. Taste and adjust seasoning. (The gravy will probably need a bit more salt and pepper.) Return the chicken to the pan.

When ready to serve, sprinkle with parsley, and serve the chicken and gravy over mashed potatoes, rice (brown*, white, or mixed), or buttered noodles.

*Simple Steamed Brown Rice

1 c. brown rice

1¾ c. water

2 tsp. extra virgin olive oil

½ tsp. seasoned salt

freshly ground black pepper

Dump all in your rice cooker. Stir. Put on GO. Walk away for about an hour.   

 

SHRIMP FRIED RICE

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I always exceed when I make rice. In others words, I always make too much. For me it’s kind of like turkey dressing. If a little bit is good, a whole lot is better. So as with dressing, I always have leftover rice. You’d think after all these years I would have learned the meaning of restraint. But when it comes time to fill my rice cooker with raw rice and water, that’s just what I do. I start with the best of intentions, a small amount of rice and the appropriate amount of water. But it never looks like enough, so I add more rice and more water. Every single time! I’m not proud of this culinary quirk, but never-the-less, it is a fact of life. And earlier this week, I really went crazy and fixed way, way too much rice. Anyway, the upshot is that I had lots of left over rice smirking at me every time I opened the fridge door. So what to do, what to do?

And I knew I couldn’t just throw the rice away. (Tempting, but I just couldn’t do it.) So OK, I could have frozen it. But that means packaging it up and taking it downstairs to our freezer. But as is often the case, I’d probably just end up throwing it away anyway next time I cleaned the freezer! (I am nothing if not predictable.)

So, instead I decided to make fried rice. And what a yummy dish this turned out to be. Full of veggies, tender shrimp, and beautifully flavored rice. And it was a one dish meal. And believe me, I am just fine with one dish meals, thank you very much!

Now I could have used all kinds of different veggies in this dish. But I just used what I happened to have on hand. But by all means, let your inner vegetable lover go wild. The secret is in the sauce anyway, regardless of what other ingredients you choose to incorporate. And should you prefer to use chicken, pork, or beef instead of shrimp, knock yourself out. Just don’t overcook the meat. With chicken just cook it until it’s done, then immediately take it out of the pan. With pork and beef, cook until a bit of pink is still showing, then remove from pan. If you have leftover cooked meat, add it at the very end as you would the cooked shrimp in this recipe.

So next time you have leftover rice, or plan ahead to have cooked rice on hand for fried rice, give this recipe a try. It truly is yummy. And very easy to prepare.

And as a side note, I do plan to get better at fixing the right amount of rice for the meal I have planned. But until I get it right, you will likely find another recipe or two that uses cooked rice sometime in the future. I may have a few redeeming qualities, but moderation in all things is not one of them.

As always, virtual hugs from Chez Carr. And peace and love to all.

4 T. Tamari or soy sauce

2 tsp. fish sauce

2 tsp. mirin (can use sherry or Shaoxing)

1 tsp. granulated sugar

1 tsp. oyster sauce

1 tsp. + 2 T. vegetable oil, divided

1 can water chestnuts, cut into small pieces

1 T. sesame oil

1 lb. lg. raw shrimp, peeled and cut in half

kosher salt

freshly ground black pepper

1 carrot, grated

½ c. chopped onion

1 stalk celery, thinly sliced

¾ c. very thinly sliced green cabbage   

6-8 button or cremini mushrooms, sliced

2 garlic cloves, finely minced

2 tsp. finely minced fresh ginger

3 eggs

3-4 c. cooked white or brown rice 

4-5 green onions, sliced into thin diagonals

½ c. frozen petite peas

½ c. sliced pea pods or pea shoots

1/3 c. slivered almonds

Combine the Tamari, fish sauce, mirin, sugar, oyster sauce, and 1 teaspoon of the vegetable oil in a small saucepan. Heat to boiling. Stir to dissolve the sugar. Remove from heat and add the cut up water chestnuts. Then set aside.  

Heat 1 tablespoon of the vegetable oil in a large non-stick skillet or wok. Add the shrimp. Lightly sprinkle with salt and pepper. Sauté the shrimp only until they’re done. (Shrimp are perfectly cooked when the exterior is pink and the flesh is slightly opaque and a little “white” in color.) Avoid overcooking. With a slotted spoon, remove shrimp to a small container. Set aside.

Add the remaining 1 tablespoon veggie oil and the sesame oil to the pan. When the oil is hot, add the carrot, onion, celery, cabbage, and mushrooms. Cook until vegetables begin to soften and start to brown, stirring often. Add the garlic and ginger; cook for 1 minute.

Push the vegetables to one side of the skillet. Add the eggs to the other side, and scramble while they cook. When set, remove the eggs to the same container with the shrimp.

Add the rice, breaking it up as it heats. Then stir in the green onions, frozen peas, and pea pods. Drizzle on the soy sauce mixture (complete with water chestnut pieces); stir well to coat the rice. Cook for about 2 minutes. Add the shrimp and the scrambled eggs. Cook just until the shrimp is heated through. Stir in the slivered almonds and serve immediately.

   

OVEN BAKED PORK CHOPS WITH RICE AND MUSHROOMS

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I hate dry pork chops. Absolutely hate them. And that’s just what I fixed the other evening when I prepared this recipe. But wait. I have a solution to the problem and that’s just what I’m going to share with you in this post. But before I provide you with what I call “pork chop enlightenment”, I’m going to start with the very reason for this recipe in the first place.

It had been a long, exhausting day of developing recipes, writing up an introduction to a post, cleaning house, and performing my 20 minute daily jazzercise workout.  So the thought of cooking dinner that evening brought with it absolutely no enthusiasm. (Usually I’m gung-ho to start cooking. But not this evening.) But I had defrosted two lovely pork chops, and they were patiently waiting on my drain board to be transformed into a culinary tour de force. (Right, like that was about to happen!) Anyway……..

What I really wanted was for dinner to almost cook itself. So I decided a dish that contained both meat and side, then slapped in the oven to finish cooking, was as close to not really cooking as I could get. That and a simple roasted veggie dish, and dinner was served. So I started throwing ingredients together and came up with this winning combination.

I decided to fry the pork chops until they were nicely browned (I apparently still had a modicum of culinary prowess left in my tired old body), and then throw them on top of the rice while the whole mess cooked in the oven. But like I stated above, the pork chops came out way too dry. So how to fix that for next time? Because there was sure to be a next time. The overall dish was just too good not to make again in the future. So, really, how to fix the pork chop problem? Simple remedy. Don’t bloody bake the pork chops so long! Duh Patti!

For perfect pork chops, the internal temperature should never exceed 145 degrees. (My pathetic pork chops, although I never actually checked, must have clocked in at 350 degrees! What was I thinking?!?!)

So if you too could use a recipe for a really easy main dish to fix after an enervating day, give this dish a try. You will absolutely love the rice. In fact, the rice alone could easily be prepared without any regard to the delicate sensibilities of pork chops everywhere. Just a simple, but delicious side dish.

As always – stay safe, stay secure, and keep having fun in your kitchen.

1 T. extra virgin olive oil

2 lg. thick boneless pork chops (about 1 pound) – all fat removed and cut in half

kosher salt

freshly ground black pepper

2 T. unsalted butter

1 c. long grain white rice

¼ c. chopped yellow onion

¼ c. chopped celery

8-10 button or cremini mushrooms, sliced

½ tsp. ground dried mushroom powder*

¼ tsp. granulated garlic

pinch paprika  

2¼ c. beef stock

1 T. Worcestershire sauce

Heat the olive oil in a small fry pan. Season both sides of the pork chops with salt and pepper. Place the pork chops in pan.  Fry until they are nicely browned on both sides.  You aren’t cooking them all the way through. You just want the nice brown color on both sides. Remove from heat and set aside.

Melt the butter in a medium sized covered Dutch oven or pan that can be used on a cook top as well as placed in the oven. Add the rice along with the onion, celery, and mushrooms. Stir and cook until the rice begins to brown slightly and the onion, celery, and mushrooms soften a bit. Stir in the ground dried mushroom powder, granulated garlic, paprika, beef stock, and Worcestershire sauce.

Cover and bake in a pre-heated 425 degree oven for about 35-40 minutes. After 35 minutes, remove the lid, place pork chops on top of rice mixture, and continue baking uncovered until the internal temperature of the pork chops reaches 145 degrees. Remove from oven and let rest for 3-4 minutes before serving.

* Dried Mushroom Powder: Can be purchased online or you can make mushroom powder at home. Start with any type of dried mushrooms. Place in your blender or spice grinder and let it whirl. (My spice grinder is an inexpensive coffee grinder dedicated just for the purpose of grinding herbs, spices, and anything other than coffee!)

Store mushroom powder in an airtight container. Great for adding depth of flavor to almost any dish that calls for mushrooms.

   

LEMON PEPPER RICE

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I made this rice dish the other evening to go with fried cod. It was the perfect accompaniment to the fish. And it was easy to prepare and really, really tasty. Along with steamed broccoli, we dined royally at Chez Carr. So give it a try. You’ll be hooked too.

Now I don’t know about you, but having now been grounded for a month, and having been the sole person in charge of all things kitchen (except for washing the dishes which Mr. C. gladly handles), I’m getting a bit tired of cooking. Oh not so much the actual preparation aspect, I can handle that. I’m talking about the menu planning part. And my greatest passion is trying new recipes and passing them on to you! So if I’m getting tired, imagine what others are experiencing.

Actually I was contemplating what it must be like to not particularly enjoy cooking in the first place. But really having no other choice but to continue cooking or face family members not really sympathetic to enforced weight loss! Yikes. Could get ugly real fast.

With that concern in mind, I want to offer the following suggestion to all cooks who are struggling with the “what in the heck should I fix for dinner tonight” dilemma? Use the KISS principal. KISS – Keep It Selfish Sister/Sir. Prepare your favorite dishes. If you are preparing and eating what you like best, then it’s reasonable to assume that the dish is probably pretty darn delicious! And it is always easier to cook something that you yourself are hungry for. And – well here goes the really tricky part – you are the one who is doing yeoman’s duty, so don’t give in to pressure from your family. Sure they are stressed too. And of course their well-being is of concern. But it’s like with face masks in an airplane when the pressure drops, we are always reminded to put our own mask on first so that we are able to help those around us. First and foremost you need to take care of yourself. And if that means that you bake oatmeal cookies rather than chocolate chip cookies, so be it. Believe me, if you are doing well, your family will be close behind.

So dear readers, keep cooking. Keep smiling too. If nothing else, your smile will be infectious. I mean really. Who can stay grumpy when there’s a happy cook in the kitchen? No one, that’s who!  

½ c. water

1 c. chicken broth

pinch kosher salt

freshly ground black pepper

1/8 tsp. lemon zest

2 T. freshly squeezed lemon juice   

1 T. unsalted butter

1 c. medium grain rice, uncooked (I use Sunluck Niko Niko Calrose white rice grown in California)

Place everything in your rice cooker and place on “GO”. If you don’t have a rice cooker, bring water, broth, salt, pepper, lemon zest, lemon juice, and butter to a boil in a medium sized covered sauce pan. Cover and simmer for 20 minutes. Remove from heat and let stand about 10 minutes. Fluff with a fork just before serving.

BROWN AND WILD RICE WITH LEMON, GARLIC, AND THYME

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I love rice. White rice, brown rice, wild rice (really a grass seed) and pilafs of every sort. Partially because of the flavor, but mainly because while I was a working mommy, putting white rice and water in a rice cooker was the easiest way to get a starch on the table after a long day of work.

Coming home to a hungry husband and a hoard of starving kidlets was always both a joy and a concern. What could I fix that would taste great and would fill up the tummies of my little darlings? Easy – rice with something yummy on top or beside it, and a green salad or veggie on the side. The kids all loved rice and it was an inexpensive ingredient. And did I mention – easy?

Having a rice cooker was this working moms answer to “what’s for dinner”, quickly followed by “when’s dinner”? I used my rice cooker a lot!

Of course at the time I was working for Seattle First National Bank in the International district. So getting good rice at Uwajimaya was easy and cheap. And recipes to go with the rice from the Asian ladies I worked with was definitely a bonus. I still feel terribly grateful for the chance to work for almost 10 years with these amazing folks. I learned a lot about different cultures and cuisines. And through daily lunches spent together, and even cooked together, I gained a whole new perspective on how to approach food. Appearance is important. The quality of ingredients is important. Meat is not as important as vegetables. Especially cooked veggies that were crisp tender. And variety truly is the spice of life. A little bit of this and that, is so much more appealing than a big old chunk of “whatever”.

So even as an often tired working mother, I tried to fix food with an eye towards presentation as well as flavor. And somehow it must have worked, because all 4 of the kids not only survived my cooking, but actually grew up to be very fine cooks themselves. Does a mother proud I tell you! Anyway – back to this dish.

It’s not easy! Well let me re-state that. The prep is easy, but it’s not a quick dish to fix. So in that regard, it’s not what I consider to be easy. But delicious? Oh my yes. And worth the effort? Again a resounding YES! And perfect for a large group. I found the bones of this recipe on the Food&Wine site. (Really great site BTW.) Changed up a couple of things, but basically followed their directions as much as possible. When I served the rice the only thing that bothered me was that it was a bit too sticky. But I did some research and I think I solved the problem. So give it a try. The addition of the bit of olive oil infused with garlic, thyme, crushed red pepper flakes, lemon zest, and lemon juice just before serving is absolute genius. Happy New Year everyone.  

  • ½ c. wild rice, rinsed well   
  • 5 c. vegetable stock, divided
  • ½ tsp. kosher salt, divided
  • 2 c. brown rice
  • 2 T. unsalted butter
  • 1 lg. shallot, finely chopped
  • freshly ground black pepper
  • 2 T. extra-virgin olive oil
  • 2 garlic cloves, finely minced
  • ½ tsp. dried thyme
  • scant ¼ tsp. crushed red chili flakes
  • zest of one lemon
  • 2 T. fresh lemon juice

Wild Rice: Place wild rice, 2 cups of the veggie stock, and ¼ teaspoon salt in a heavy lidded saucepan over medium-high heat. Bring to a boil. Turn the heat down to low, cover the pan, and let simmer for 45-60 minutes. Stir once or twice. (You will know when the rice is cooked when some of the kernels have burst open.) Remove from heat and leave the cover on while the brown rice is cooking. Drain excess liquid just before adding the cooked wild rice to the other ingredients.

Rice Cooker method: Rinse the brown rice in a mesh strainer until the slightly milky water that comes off the rice runs clear. Let sit in the strainer while you prepare the next part of the recipe.

Heat the butter in a small frying pan. Add the shallot and cook over moderate heat, stirring occasionally until softened, about 5 minutes. Scoop the fried shallot into your rice cooker. (Don’t wash this pan, you are going to use it later.)

To the rice cooker, also add the remaining ¼ teaspoon salt, pepper, washed and drained brown rice, and remaining 3 cups of veggie stock. Give everything a good stir, add the lid, and turn the rice cooker on “go”. (If your rice cooker has a “brown rice” button, that’s the one to use!) Should take about 45-60 minutes to cook. Once the rice is finished cooking, don’t lift the lid for about 15 minutes after the rice cooker transfers from cook to warm.

While the rice cooks, heat the olive oil in the same pan you used to cook the shallots. Add the garlic and cook over very low heat until the garlic is just beginning to brown, about 3 minutes. Remove from heat and stir in the thyme, chili flakes, lemon zest, and lemon juice. Set aside.

Just before you are ready to serve, add the drained wild rice and the seasoned olive oil to the cooked brown rice. Gently toss the whole mess. Adjust seasoning if necessary.

Top of Stove method: Rinse the brown rice in a mesh strainer until the slightly milky water that comes off the rice runs clear. Let sit in the strainer while you prepare the next part of the recipe.

Heat the butter in a heavy covered pan. Add the shallot and cook over moderate heat, stirring occasionally until softened, about 5 minutes. Add the remaining ¼ teaspoon salt, pepper, washed and drained brown rice, and 3 cups of veggie stock.   Bring to a boil, reduce heat, cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes. Stir a couple of times as the rice cooks. Remove from heat and let stand, covered, for 15 minutes.

While the rice cooks, heat the olive oil in a small frying pan. Add the garlic and cook over low heat until the garlic is just beginning to brown, about 3 minutes. Remove from heat and stir in the thyme, chili flakes, lemon zest, and lemon juice. Set aside.  When the brown rice is ready, add the drained wild rice and the seasoned olive oil to the brown rice. Gently toss the whole mess. Adjust seasoning if necessary.

SAVORY WILD RICE, BROWN RICE, AND MUSHROOM PILAF

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It’s funny how much the types of food I eat and the recipes I prepare have evolved from when I was a child. I basically grew up on a chicken farm. My dad wasn’t a farmer, but my grandfather was. And my grandparent’s home and the chicken coupes were on the same piece of property as my parent’s home. My grandad raised the chickens for the eggs he sold to the local coop. So I ate eggs practically every day as a child and still do as a mature adult. (Mature in years that is!)

Also, my grandparents had the largest vegetable garden I have ever seen. They also had every type of berry imaginable, as well as apples, peaches, plums, grapes, rhubarb, and mint. They grew everything. And my grandmother canned every single vegetable and fruit she could get her hands on. In retrospect it was truly amazing.

And of course there were usually a couple of cows around both for the milk/cream (think home churned butter) and to keep the meat locker well stocked. And yes in those days, we rented a meat locker a few miles from our home. (Freezers in private homes came along in the 1940s. But they were usually very small and would never have accommodated a large amount of beef.) Grandpa would visit the locker about once a week to retrieve meat for grandma and mom to cook throughout the following week. Often in the summer I would ride along, and I can still remember the cold air and the unique smell (not bad) associated with opening the big exterior door that led to our own private cage of meat. Wonderful memory.

But what has all this to do with this recipe. Well as I was looking over the ingredients, I realized that my mother and grandmother wouldn’t have had the faintest notion what to do with 2/3rds of the ingredients listed in this recipe. The only ones they would have cooked with routinely would have been the onion, celery, salt, and pepper. I don’t even think they knew about sage unless they used poultry seasoning, which frankly I doubt! Of course, as we all grew older, more products were introduced and my mom especially would have used some of them. But I doubt she ever bought wild rice, brown rice, olive oil, fresh garlic, marjoram, or fresh parsley. She just was not that inventive a cook. For her cooking was a necessity rather than a pleasure.

Yet this is such a simple recipe. And it includes ingredients that are readily available in most of the grocery stores in America. So why am I telling you this. Well, not to overstate the obvious, but this recipe includes ingredients that are readily available in most of the grocery stores in America! Also this dish is easy to prepare and is really tasty. Pretty healthy too.

So even though my own mother would never have looked twice at this recipe from The Spruce Eats web site, I’m hoping you will give it a try. And who doesn’t need a healthy, delicious side dish recipe that everyone in the family will love. Just sayin’!

2¾ c. vegetable broth

½ c. wild rice

¾ c. brown rice

2 T. extra virgin olive oil

1 onion, diced

2 celery stalks, thinly sliced

8-10 mushrooms, halved and thinly sliced  

4 cloves garlic, finely minced

½ tsp. dried sage

½ tsp. dried marjoram

¼ tsp. kosher salt

freshly ground black pepper

2 T. chopped fresh parsley

1/3 c. slivered or sliced almonds

Bring the vegetable broth to a boil in a large covered saucepan and add the wild rice. Reduce heat and simmer for 15 to 20 minutes. Stir a couple of times while wild rice cooks. Add the brown rice. Bring back to a boil, reduce heat, cover and simmer for another 45 minutes or until the rice is tender. Again, give the rice a stir or two during the cooking process.

Meanwhile, in a large skillet, heat the olive oil. Add the onion and sauté until it is very soft and just starting to brown, about 20-25 minutes. Add the celery and mushrooms and cook until the mushrooms start to brown. Add the garlic, sage, marjoram, salt, and pepper. Cook for 1 minute. Remove from heat and set aside.

When the rice is done, add the onion mixture along with the fresh parsley and almonds; stir well to combine. Cook for another 1 to 2 minutes or until all of the ingredients are just heated through. Remove from heat and adjust seasoning.

Set aside for about 5 minutes. Fluff with a fork just before serving.

MEXICAN RICE PILAF

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I really hate it when I have to eat my words. (I enjoy eating almost everything else, but eating my own words causes me anxiety and hives.) But sometimes there is just nothing for it except to get it over with and start chewing. So – in full disclosure, in a previous post for Mexican rice, I stated that “with the exception of a particularly delicious paella I once enjoyed in Spain and a fine recipe I have for cabbage rolls, I don’t like rice and tomatoes cooked together”.

But when researching recipes for a recent Mexican food themed meal I found this recipe from Once Upon a Chef. And since I love and trust this site, I bit the bullet. I did make a couple very minor changes, but I don’t mess with the bones of a Jenn Segal recipe, because she is a remarkable chef. So I left in the tomato paste.

And of course, you know what I have to say next. The rice was wonderful, and one of the main reasons was because the (damn) tomato paste was one of the ingredients! Gurrr!

Now this is important so pay attention. Sometimes, actually quite often, I am wrong about food combinations. It’s all a matter of taste anyway. So as I have previously stated, any recipe for something like this rice dish, is simply a guide. If you wanted to add peas (as Jenn originally included), add peas. Or you like a more pronounced garlic influence, up the number of garlic cloves. Or you feel chopped celery would add a nice base flavor, chop away. Or if you are like me, and still on the fence about cilantro, decrease the amount in any given recipe and add a bit of fresh parsley. That’s the joy of cooking. You make it your own by simply being creative and adding your own special touch.

So make this wonderful rice. It turned out that one of the enchilada dishes I served was quite runny. So what my guests did was top their rice with the enchilada. It was great! So don’t hesitate to use this as a base for other Mexican dishes. Have fun in the kitchen. That’s what this is all about.

2 T. extra virgin olive oil

1 c. finely chopped yellow onion

1 jalapeño pepper, stemmed, seeded, and finely minced (or more or less to taste)

2 lg. cloves garlic, finely minced

1½ c. long grain white rice

2 T. tomato paste (preferably Italian tomato paste)

3 c. vegetable broth

1 tsp. kosher salt

freshly ground black pepper

½ tsp. chili powder

½ tsp. ground cumin

2 T. finely chopped cilantro

2 T. finely chopped parsley

4 tsp. fresh lime juice, or more to taste

Heat the olive oil in a large covered pot over medium-low heat. Add the onions and jalapeño and cook, stirring frequently, until onions are softened and translucent, about 5 minutes.

Add the garlic and rice; cook, stirring frequently, for about 3 minutes.

Add the tomato paste, broth, salt, pepper, chili powder, and cumin; turn up the heat and bring to a boil.

Reduce the heat to low, cover the pot, and simmer until all the liquid is absorbed, about 20 minutes. Stir periodically. When done, remove from heat.

Add the cilantro, parsley, and lime juice; fluff the rice with a fork to mix. Let the rice sit for a few moments for the flavors to meld. Taste and adjust seasoning, add additional lime juice if desired.

To make ahead, do not add the cilantro, parsley, and lime until you have re-heated the rice and just before you plan to serve. To reheat the rice, heat in a covered container in a 350 degree oven for 30-40 minutes, or until the rice is good and warm. Stir in the cilantro, parsley, and lime. Adjust seasoning. Serve immediately.

SIMPLE BAKED RICE PILAF

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I am always looking for fairly plain, easy to prepare, but still tasty starchy side dishes to serve with what I call “fussy food”. You know, like meaty casseroles, meat loaf, meats with a sauce – that type of food. Especially when I am entertaining guests. (If it’s just Mr. C. and me, I often don’t serve a starchy dish, because we simply don’t need it. I serve 2 veggies, or a simple veggie and a salad.)

But the other night I planned to serve Chicken Cordon Bleu Casserole (recipe coming soon) to our dear friends Tim & Suzie, Todd & Cindy. The guys had been golfing at our local golf course, and the ladies joined the fun for a rather impromptu après golfing gathering. I didn’t want to serve potatoes or pasta, but knew that I wanted a little something starchy on the side. (Company coming after all!) So I went on line and found this very simple recipe from Emeril Lagasse.

And it was perfect. A nice mellow flavor. And the fact that I could bake the dish right along with the casserole was an added incentive to give this dish a try. (And yes I know. I could have made simple steamed rice in one of my 3 rice cookers. But I wanted to include sautéed onions in with the rice, because I thought the essence of onion would be a nice compliment to the ingredients in the chicken dish. (And yes I chose to use the word “essence” in deference to Emeril’s fabulous creole seasoning combination. See recipe below.)

So next time you need a simple but delicious side dish and don’t want to go to too much trouble, give this recipe a try. Try it, you’ll like it! (Been said before but it still bears repeating.)

3 T. unsalted butter

½ c. chopped yellow onion

1½ c. long-grain white rice

1½ c. water

1¼ c. chicken broth

1 tsp. kosher salt

freshly ground black pepper (just a bit)

In a medium-sized, heavy lidded saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until soft, about 3 to 4 minutes.

Add the rice and cook, stirring, for about 2 minutes. Add the water, chicken broth, salt, and pepper; bring to a boil.

Cover the pan and transfer to the middle rack of a pre-heated 350 degree oven. Bake until the rice is tender and the liquid is absorbed, about 25 to 30 minutes.

Remove from oven and let sit, covered, for 5 to 10 minutes. Fluff the rice just before serving.

Emeril’s Essence Creole Seasoning

2½ T. paprika

2 T. kosher salt

2 T. granulated garlic

1 T. freshly ground black pepper

1 T. onion powder

1 T. cayenne pepper

1 T. dried leaf oregano

1 T. dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

And I know. This recipe has nothing to do with the rice dish above. I just think it is a recipe that everyone should have because it is just plain wonderful.