Category Archives: RICE DISHES

SPINACH AND MUSHROOM WILD RICE PILAF

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Recently I have become totally obsessed with finding healthy side dish recipes. So I can’t begin to tell you how delighted I am to share this recipe with you today. And who better to share my obsession with, than a captive audience sitting in front of a computer screen? (I figure you wouldn’t be visiting my site unless you too weren’t hungry (so to speak) for new and exciting ways to prepare healthy and delicious dishes.)

So, a couple of days ago I was at our local Bartells. (For those of you who live outside the Seattle area, Bartells is a local drug store chain.) And whenever I go to Bartells for legitimate drug store items, such as makeup, I always peruse the middle isle for packaged foods that are featured at a discounted price.

This last visit I found great prices on flavored almonds and Lundberg rice products. So I bought two packages of their wild rice blend.

When I got home I immediately went on line and visited the Lundberg site for recipe ideas. And this recipe literally jumped off the screen and onto a word document before I even knew what hit me. It is gluten free (if you use GF tamari), vegetarian, and full of nutritious ingredients. What can be better than that? Well the fact that it’s absolutely delicious sure doesn’t hurt either!

So however you want to approach this recipe, as a delicious side dish or as a healthy side dish, you’re 100% covered.

So hurry up and read the recipe and get thee to the grocery store if you need ingredients, or straight to the kitchen if you don’t, and build your family a side dish that comes with its own PhD. (P-painless to prepare, h-healthy, D-delicious) And thank you Lundberg for both the lovely wild rice blend and the recipe. (Sorry for the slight modification.)

  • ¾ c. dried mushrooms* (shiitake, chanterelle, porcini) cut or broken into small pieces
  • 1 c. very hot water
  • 1 c. combination wild and whole grain brown rice (or Lundberg Wild Blend)
  • 1¾ c. vegetable broth (I use Better Than Bouillon Vegetable Base)
  • 1 T. olive oil
  • 1 med. onion, finely chopped
  • 2 c. fresh button mushrooms, halved and thinly sliced (about 8 medium mushrooms)
  • 6 garlic cloves, minced
  • 6 oz. spinach, stems removed and rough chopped
  • 1 T. gluten-free tamari soy sauce
  • 1/8 tsp. crushed red pepper flakes
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • ¼ c. sliced green onions or chives, garnish

*if you don’t have dried mushrooms, use another 2 cups of fresh button mushrooms

Place dried mushrooms in a bowl. Add the hot water and set aside. Meanwhile, in a medium sauce pan, bring the broth and rice to a boil. Cover with a tight fitting lid, reduce heat to a low simmer, and cook for 45 minutes. Remove from heat (with lid on) and let steam for 10 minutes.

Meanwhile, heat the olive oil in a large skillet over medium-high heat and sauté the onion until translucent. Add the fresh mushrooms and cook until softened; stir in garlic and cook 1 minute more. Drain the re-hydrated mushrooms and add to the pan along with the spinach; cook until spinach just starting to wilt. Stir in the tamari, red pepper flakes, salt, and pepper.

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Gently fold mushroom-spinach mixture into cooked rice and garnish with green onions or chives.

SPLIT EMMER FARRO AND WILD RICE PILAF

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OLYMPUS DIGITAL CAMERAI found this recipe on the Bluebird Grains Potlatch Pilaf package. (Say that three times in a row for your daily tongue twister teaser!) Anyway, like I started to say, I found and prepared this dish (made a few minor changes here and there), loved it, and I am very excited to share the recipe with you.

Now I know that some of you are not in the habit of buying packages of grain and grass seed* except for the ones found in the bird-food section of your grocery store. But I’m going to ask you to put on your big kid pants, conquer your fear of growing feathers and wanting to fly south for the winter, and give this organic, healthy, protein rich, and GMO-free product a try. Plus, for all you locavores**, the farro is grown in the upper Methow Valley of Eastern Washington. (That’s local enough for this locavore!) The organic wild rice unfortunately is not grown locally. But I’m sure that doesn’t surprise you one little bit since Washington isn’t known for its wild rice production. (We leave that distinction to Minnesota, the land of 15,000 lakes.)

So, regardless of where the grains were raised, and despite the fact that we don’t really know whether the grains were lovingly tended and exposed to classical music as they were growing up***, all of us could profit from a few more healthy grains like farro and wild rice in our diet. So, fly to your local grocery store (and I mean “fly” figuratively rather than literally), and bring home a grain or two with which you are completely unacquainted. Then give it or them a try. You are going to find that the likes of quinoa, red rice, farro, and wild rice are just delicious. And I can’t overemphasize their nutritional value. Oh I could, but I think I have already nagged said enough on that subject!

For more recipes that feature farro, type “farro” in the search field at the top of the “home” screen.

*wild rice is a highly nutritious annual water-grass seed “zizania aquatica” naturally abundant in the cold rivers and lakes of Minnesota and Canada

**the practice of eating food that is locally grown

***my not too subtle dig directed at the kind of people who carry their need for information on food ingredients and growing conditions to the ridiculous

  • 2 T. extra virgin olive oil
  • 10 button mushrooms, halved and then thinly sliced
  • ¼ c. chopped shallot or onion
  • 1 lg. garlic clove, minced
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 1 tsp. Herbs de Provence (preferably without lavender)
  • 1 c. Bluebird Grains Farm’s Potlatch Pilaf (or ¾ cup farro and ¼ c. wild rice)
  • ¼ c. dry sherry or dry white wine
  • 2 c. vegetable or chicken broth
  • 1/3 c. toasted slivered almonds

In a medium sized covered saucepan, heat the olive oil. Add mushrooms, stirring occasionally until the mushrooms start to brown. Add the chopped shallot and cook for about 3 minutes. Add the garlic and cook for about a minute or until the garlic releases its aroma. Stir in salt, pepper, Herbs de Provence, and the Potlatch Pilaf mix. Stir frequently for about 3 minutes. Add the sherry and cook for about a minute, or until the sherry is evaporated. Pour in the broth, bring to a vigorous simmer, reduce heat, cover, and simmer for 40 minutes. Remove from heat and let stand for about 10 minutes. Fluff with a fork and stir in the toasted almonds just before serving.

 

 

KALE AND WILD RICE SALAD

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This is my adaptation of PCCs Emerald City Salad. PCCs recipe calls for half a bunch of kale and half a bunch of chard, half a red pepper and half a yellow pepper, and half a fennel bulb. I don’t like “half a somethings”. As much as possible I like to use the entire pepper, or bunch of green onions or whatever. And that’s because I unfortunately have this unforgivable tendency to forget about “half a somethings” and let them turn to “ish” in my veggie drawer. And I know. You would expect a savvy person like me to have my culinary life better organized. Forget that! I’m as capable as the next person when it comes to forgetting what lies at the bottom of my refrigerator. In fact, I may actually be better at it than any of you. (I know, not something to be proud of.) But enough about my shortcomings and more about this amazing salad.

Mr. C and I first enjoyed this salad at our friend Rachael’s home. She had purchased the salad from her local PCC. Now being the food snob that I am, I assumed that any purchased salad could never taste as good as one prepared at home. What I was forgetting was that the salad came from PCC. PCC knows how to do food right. Of course you pay through the nose for their deli items, but the few I have tasted have been first cabin. And I know they are made with fresh organic ingredients and contain no unhealthy additives.

So before you prepare this salad, should you have any misgivings, go to your nearest PCC, after first hitting your local cash machine of course, and give this salad a try. Then having learned that the salad is absolutely delicious, give my version a try. I promise you won’t miss the chard, or the flavor of both a red and a yellow pepper, or the additional thin slices of fennel. Just don’t not make this salad. It is ever so healthy for you without making you feel like you have had to sacrifice flavor for the pleasurable feeling of virtuosity. I say that’s a win/win situation.

  • 1 c. uncooked wild rice
  • 3 c. salted water
  • ½ c. extra virgin olive oil
  • ½ c. fresh lemon juice
  • 2 garlic cloves, minced
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 1 bunch kale, stems removed, cut into bite sized pieces and massaged (see massage instructions below)
  • 1 red or yellow bell pepper, diced (or half a red & half a yellow pepper)
  • 1 carrot, cut into match stick sized pieces
  • 1 fennel bulb, thinly sliced
  • 1 bunch green onions, chopped
  • ½ c. chopped Italian parsley

Bring water to a boil; add rice. Stir. Bring rice back to a boil, cover and reduce heat to simmer. Cook until the water is absorbed, 60 to 65 minutes; remove from heat and let cool. (Or do like I do –use your rice cooker!) While the rice cooks, whisk together the olive oil, lemon juice, garlic, salt, and pepper. When the rice is cool, toss it with the dressing. Just before serving, toss the massaged kale, red pepper, carrot, fennel, green onions, and parsley in with the dressed rice. Add salt if needed.

Salad can be made up to 4 days in advance.

Massaged Kale:

Using your fingers, rub the kale until it turns a darker green and when tasted, has lost all its bitterness.

 

 

 

 

CHICKEN AND WILD RICE SALAD

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I recently served this salad as part of a cold soup and three salad luncheon for a JazzVox audience. It was the hit of the meal. Well, this salad and the Mixed Berry Trifle. (Recipe for the trifle to follow within the next few days.)

Everyone loved the nutty flavor of the wild rice, but the best part for me was the fact that I knew I was serving my guests a very healthy salad without their knowledge. (It’s fun once in a while to slip one over on my friends.) But in all honesty, who would find fault with me for such a deception when the “deception” tasted so good and was so good for them?  According to the care2 website, wild rice has several very impressive health benefits:

  • Wild rice is gluten free
  • It does not contain sodium
  • It contains twice as much protein as brown rice
  • Wild rice is actually a grass and the grains are not polished or refined and can be eaten by diabetics in moderation
  • It is very rich in antioxidants – containing 30 times more than white rice
  • Because of its high fiber content, wild rice keeps your digestion smooth and helps lower cholesterol
  • Wild rice is a good source of essential minerals such as phosphorus, zinc and folate, which give you energy and nurture your bones
  • It contains vitamins A, C and E which are essential for overall health and immunity
  • A serving of wild rice is lower in calories than other rice varieties

And as you can read from the ingredients list, wild rice isn’t the only healthy ingredient in this salad. Pecans contain unsaturated fats that contribute to heart health. Avocados also contain healthy fats and loads of nutrients. Throw in some white meat chicken, 3 types of veggies, and some garlic for good measure, and even though the salad contains a small amount of vegetable oil and a kiss of sugar, the health-o-meter remains at the top of the green zone when you consider the recipe as a whole.

So I guess all things considered, a salad that tastes wonderful and contains healthy ingredients is by definition a winner. And this winning recipe comes to me from my dear friend Sandy. The recipe actually appeared in my second cookbook, but after all the praise it received at our last concert, I just had to share it with my internet readers too.

So do not hesitate to prepare this salad in the near future. It is the perfect dish to serve on a warm summer evening along with a rustic loaf and a nice crisp Sauvignon Blanc or Viognier. And Sandy, as always – you are the greatest. Thanks again for this lovely recipe.

  • 2¼ c. chicken broth
  • 1 tsp. kosher salt, divided
  • freshly ground black pepper
  • 1 c. wild rice, rinsed in cold water
  • 2 cloves garlic, finely minced
  • ¼ tsp. sugar
  • 1 T. Dijon mustard
  • ¼ c. rice vinegar
  • 1/3 c. vegetable oil
  • 1 boneless, skinless chicken breast, cooked and cut into bite sized pieces
  • 3 green onions, thinly sliced (both white and green parts)
  • ½ red bell pepper, diced
  • 12 sugar peas, cut in 3rds
  • 2 ripe avocados, diced
  • 1 c. toasted pecans
  • juice of 1 lemon, divided

Bring chicken broth, ½ tsp. salt, and a couple grinds of pepper to a boil. Add the rice, stir, and return broth to a boil. Reduce heat to simmer and cover. Cook for about 30-40 minutes or until the liquid is absorbed and the rice is tender. Remove from heat, uncover, fluff with fork, and toss with half of the lemon juice. Set aside to cool. (If you have extra liquid, drain the rice before adding the lemon juice.)

Meanwhile whisk the garlic, sugar, remaining ½ teaspoon salt, pepper, mustard, vinegar, and oil together; set aside. This is the dressing for the salad.

When the rice is cool, gently add the cubed chicken, green onions, red pepper, and snap peas. Stir in the dressing, adjust seasoning (it may need more salt), cover, and refrigerate for at least two hours to blend flavors. Just before serving, gently stir in the avocado, pecans, and remaining lemon juice.

 

PORK CHOP AND BROWN RICE BAKE

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OK, either I’m getting lazy, old (nah) or there are just too many exciting things to do in the summer for me to spend long hours in the kitchen. (I know you can’t believe I am actually writing this down for the entire culinary world to read. But none-the-less, it’s true! Patti Carr, the person who loves to cook more than attending hot yoga kick-boxing classes, avoids long hours in the kitchen at this time of year as if the area was plague infested. And if truth be known, I don’t even appreciate going to the grocery store when it’s beautiful outside.)

But, as crazy as it sounds, it’s usually summer when I come up with some of my best recipe ideas. My inventive juices really start to flow, when, like yesterday morning, I knew I was going to be busy all day long. (I wanted to watch at least 2 of the World Cup games, grout a mosaic piece, and post my recipe for Hunk of Beef Chili on this blog.)

So, not having the time or inclination to drive to the grocery store, I paid a visit to my local freezer to see what delectable ingredient presented itself to me. What I found were 2 thick pork chops. I immediately placed the chops on defrost mode.

So while I was grouting my new vase, I thought about how I could prepare these 2 little beauties. I knew I had about 20 minutes to do my prep work, and that whatever concoction I came up with had to include about 2 hours in the oven while I watched the US/Ghana game that started at 3:00pm. (We won BTW!) I also knew that Mr. C. had to be out of the house by 6:00pm for an evening rehearsal. So that left me almost no time after the match to do any real cooking. (Does this time pressure thing I’m describing sound all too familiar? If so, this is the recipe for you!)

So I came up with this simple and pretty darn tasty recipe. Like many of the dishes I dream up, this one includes fairly simple ingredients. And yes, there is the little step of baking the chops for 2 hours and 15 minutes.  So for many of you this recipe is probably not going to help you out on a weeknight. But come Saturday or Sunday, between doing loads of laundry, changing all the bed linen, cleaning the bathrooms, etc. etc., find a few minutes to whip up this dish and tuck it safely in the oven while you continue slaving away. Then when all your work is done (like housework is ever really done!), whip up a simple salad, pull the chops and rice out of the oven, slice up a crunchy baguette, open a bottle of nice wine, and look like the local hero to your family and friends. And, if by some unforeseen chance your family and friends start calling you “Martha”, take it as a compliment. Of course, if your name actually is Martha, then that’s a whole different matter. I have no advice if that’s the case. Enjoy!

  • 1 T. extra virgin olive oil
  • 2 thick bone-in pork chops
  • kosher salt
  • freshly ground black pepper
  • 1 can mushroom soup
  • ¾ c. water
  • ½ c. low fat sour cream
  • ½ c. chopped onion
  • 1 tsp. Worcestershire sauce
  • 1/3 c. Madeira
  • ¼ tsp. dried thyme
  • slightly rounded ½ c. uncooked brown rice
  • paprika

Heat the oil in a medium sized covered fry pan. Pat the pork chops dry with paper towels and sprinkle lightly with salt and heavily with pepper. Fry the chops until golden brown on both sides. Meanwhile, combine the soup, water, sour cream, onion, Worcestershire, Madeira, thyme, and brown rice. When the chops are brown, pour the rice mixture over the chops. Cover the pan and bake in a pre-heated 275 degree oven for 2 hours. Remove the lid, sprinkle with paprika, and return uncovered to the oven for 15 more minutes. Remove from oven and cool for about 4 minutes before serving.

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Note: this recipe can easily be doubled, tripled ad nauseam……………..

BROWN RICE PILAF

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There is nothing I like better than starch. I have no idea why God made me this way, but she sure as heck did! And for that very reason this is the kind of dish that I simply can not resist! But I should at least try, especially when we dine out at one of our favorite restaurants! After all, I’m not getting any younger. Any lingering dreams of ever weighing 128 lbs. again like I did in college have gone the way of the dodo bird. (With just about as much grace as one of those extinct flightless birds, I might add!) But seriously, I almost always look at a menu with an eye to what kind of starch is being served with each entrée. And routinely, even if the entrée features one of my favorites, like duck, if the starchy side dish is not to my liking, I will pass on that duck dish as fast as Superman can save Lois Lane from the arms of the Mad Hatter.  (I don’t get out much, so please excuse if I don’t have all the names of Superman’s arch enemies down pat!)

But that’s restaurant dining where I tend to indulge myself.   When I want the same kind of starchy side dish at home, I tend to be much more realistic about the ingredients I use and the preparation method. I use much less fat, much less salt, and try to incorporate other ingredients to ramp up the nutritional content. But I refuse to skimp on the flavor. I want my starchy side dishes to have as much flavor as any dish I can order in a restaurant.

So in truth, this pilaf is pretty healthy for being a part of the class of dishes thought by some to be detrimental to good health. (You know, the wicked starch prejudice thing.) But in truth, brown rice is a fairly nutritious ingredient. And there is very little fat in this dish, and even then it’s good fat, along with some vegetable action in the form of onion, garlic, and vegetable stock. And last but not least, nutrient rich almonds which help promote heart health. All things considered, not a bad choice as a fairly healthy side dish. Of course, there is still the small matter of the number of calories in a serving of this pilaf, but no dish is perfect! So when I serve this pilaf I keep my portion fairly small. But even a small serving is enough to assuage my starch cravings and not coincidentally get some well needed vitamins and minerals into my body. So give this ever so tasty brown rice dish a try. Even if you are strongly committed to white rice and have never enjoyed the flavor of brown rice or worse yet even given brown rice a try, I am positive you will be pleasantly surprised. You will soon become an advocate for this amazing grain.

Some interesting facts about the difference between brown rice and white rice:

According to the www.whfoods.org web site (the “wh” stands for world’s healthiest), “Our food ranking system qualified brown rice as an excellent source of manganese, and a good source of selenium, phosphorus, copper, magnesium, and niacin (vitamin B3). The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. By law in the United States, fully milled and polished white rice must be “enriched” with vitamins B1, B3, and iron. But the form of these nutrients when added back into the processed rice is not the same as in the original unprocessed version, and at least 11 lost nutrients are not replaced in any form even with rice “enrichment.”

  • 1 T. olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 c. long grain brown rice
  • freshly ground black pepper
  • 2 ½ c. vegetable broth (I use 2½ cups water and 2 teaspoons Better Then Bouillon Vegetable Base)
  • ¼ c. slivered almonds, toasted, opt.

Pour oil into a small covered sauce pan. Add onion and garlic and fry for about 4 minutes. Add rice and sauté for 1 minute. Stir in the broth (or water and bouillon base), and pepper. Bring to a boil. Reduce heat, cover, and simmer for about 45-50 minutes. Stir rice occasionally. (If the rice is not done after 45 minutes and there is still a lot of liquid, remove the cover and cook an additional 10-15 minutes.) When the liquid has all been absorbed and the rice is tender, remove from heat, adjust seasonings, and let  stand for about 5 minutes. Just before serving, stir in the toasted almonds.

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SPLIT EMMER FARRO AND WILD RICE WITH MUSHROOMS AND PECANS

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As Mr. C. is fond of saying – “hail, oh mighty pharaoh (or as we like to spell it) farro”! And why you might ask? Well – because farro (an ancient strain of hard wheat) is said to have been found in Egyptian tombs. (Sounds like a pharaoh to me!) But enough frivolity!

Emmer (farro) has been cultivated in the Fertile Crescent (the region in the Middle East which curves like a quarter-moon shape, from the Persian Gulf, through modern-day southern Iraq, Syria, Lebanon, Jordan, Israel, and northern Egypt) and in Italy for over 10,000 years. Farro, which is just the Italian name for emmer wheat, has a delicate roasted nutty flavor and a distinctive chewy texture. It has a higher fiber and protein content than common wheat, is rich in magnesium, niacin, zinc, and B vitamins, and holds the distinct honor of containing the lowest glycemic index of all cereal grains. In addition, emmer farro just happens to be delicious. Ta-da!

So last time we were visiting Rick and Katie (Katie is Mr. Cs sister) in Winthrop, Washington, Katie served a side dish made with Bluebird Grain Farms Emmer Farro. We both absolutely loved the dish. So much so, that I had to go out the next day and buy a couple of packages to bring home with us. For information about retail locations in your area, visit www.bluebirdgrainfarms.com

So if you want to add some variety and nutrition to your side dishes, give emmer farro a try. And this recipe, which is my take on the recipe provided on the Potlatch Pilaf package is just amazingly delightful.

  • 2 T. extra virgin olive oil
  • 1 c. chopped yellow onion (I like Copra yellow onions the best)
  • 10 large mushrooms, sliced
  • 2 tsp. kosher salt
  • freshly ground black pepper
  • 1 tsp. herbes de Provence (try to use one without lavender)
  • 1 c. Potlach Pilaf* – from Bluebird Grain Farms in Winthrop, Washington – for more information on this wonderful product go to their website noted above
  • ¼ c. dry sherry
  • 2 c. vegetable broth (I use 2 cups water and 2 teaspoons Better Than Bouillon Vegetable Base)
  • 1/3 c. chopped toasted pecans, opt.

*or you can use ¾ cup split farro and ¼ cup wild rice

Heat the olive oil in a medium covered saucepan over medium heat. Add the onion and cook for about 3 minutes. Add the mushrooms and cook for another couple of minutes. Stir in the salt, pepper, herbes de Provence, and emmer and wild rice blend. Cook, stirring frequently for 3 minutes. Add the sherry and stir until all of the liquid is absorbed. Add the vegetable broth, bring to a boil, reduce heat to low, cover, and cook for 45 minutes, stirring periodically. Remove cover and stir in pecans. Adjust seasoning. Let stand for 10 minutes before serving.

 

CHICKEN TIKKA MASALA WITH GARLIC SAFFRON RICE

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Since moving to Camano Island, we have not found a good Indian restaurant in the vicinity. If I didn’t know better, I would think I was living among a bunch of unsophisticated plebeians, but that is simply not the case. My neighbors and others that we have met since moving here are anything but. They are well educated, erudite, and delightful. It isn’t their fault there aren’t any good Indian restaurants in the area. It’s just a matter of economics. You gotta have a customer base, or you ain’t gonna make no moolah! Economics 101!

Now granted, we have a couple of restaurants that tease us with dishes that are what I lovingly refer to as “Indian light”, but none of them have what I call a proper Indian food menu. The closest restaurant we have found that serves decent Indian food is in Anacortes, and that’s an hours’ drive from here.

So, you know me, I have now made it my mission to fill the void created by us moving from an urban area to septic tank, well water, and propane gas  heaven. (And for those of you, who have never had the pleasure of living without all the utility conveniences of urban life, be prepared for the shock of your life if you move into a rural environment. Septic tank, what’s that? Well water – huh? Propane, excuse me, where’s the natural gas hook up?)

But for all the inconveniences of rural life, I would not go back to the city for all the tandoori chicken in the world. So, like I said, I am going to make it my mission in the next few months to learn how to make all the marvelous Indian dishes that Mr. C and I are so terribly missing. And by golly, I’m going to share them with you. So hang tight all you Indian food lovers, I’m on the case!

Marinade for chicken:

  • 1/2 c. plain Greek yogurt  ( I know, Greek isn’t Indian, but I like it!)
  • 1 T. lemon juice
  • 1 tsp. ground cumin
  • ½ tsp. cayenne pepper, or to taste
  • 1 tsp. freshly ground black pepper
  • ½ tsp. cinnamon
  • ½ tsp. kosher salt
  • ½ -inch piece fresh ginger, minced
  • 1 lg. boneless, skinless chicken breast, cubed

Sauce:

  • 3 T. butter , divided
  • 4 garlic cloves, minced
  • 1 jalapeno, minced
  • 4 tsp. ground coriander
  • 2 tsp. ground cumin
  • 2 tsp. paprika
  • 2 tsp. garam masala (buy in Indian market)
  • 1 tsp. kosher salt
  • 2 (8-oz.) cans tomato sauce
  • 2 c. whole milk or half & half
  • 1/4 c. chopped fresh cilantro

Combine marinade ingredients and add chicken. Place in refrigerator for 1 hour. Melt 2 tablespoons butter in a large fry pan over medium heat. Add the chicken and cook just until done. Do not over-cook. Remove from pan; set aside. Add the garlic & jalapeno; cook 1 minute. Stir in the coriander, cumin, paprika, garam masala, salt, and tomato sauce. Simmer 15 minutes. Stir in cream and remaining 1 tablespoon butter and simmer for about 5 minutes or until the sauce starts to thicken. Add chicken and simmer until chicken is hot. Serve over Garlic Saffron Rice (see recipe below) and garnish with cilantro.

GARLIC SAFFRON RICE

  • 1 T. extra virgin olive oil
  • 2 cloves garlic, finely minced
  • 5 threads saffron
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 1½ c. basmati rice
  • 2¼ c. water

Directions if using a rice cooker:

Heat olive oil in a medium sized fry pan. Add the garlic, saffron, salt, and pepper and sauté for a minute or until the garlic releases its aroma. Add the rice and stir just until the rice is coated with the oil. Scoop into rice cooker, add water, turn on the rice cooker and step away. Rice cookers work best when they are not being supervised.

Stove top directions:

Heat olive oil in a medium sized covered saucepan. Add the garlic, saffron, salt, and pepper and sauté for a minute or until the garlic releases its aroma. Add the rice and stir just until the rice is coated with the oil. Add water and stir. Bring to a boil, stir again, then lower heat, cover the pan and cook for about 15 minutes or until the rice is al dente. Remove from heat and let stand for another 5 minutes. Fluff with a fork and adjust seasoning before serving as the base for Chicken Tikka Masala.   

 

 

GREEN CHILIES AND RICE CASSEROLE

Some days it just doesn’t seem like there are enough hours to go around. I long ago realized that I was simply born on the wrong planet. No one’s fault really; just a mistake any over worked and underpaid stork could have made. But it still doesn’t negate the fact that I truly would have been happier if the original 36 hour a day plan for me (based solely on my own observations) would have been followed. And I know I am not alone. There are many of you out there for whom fate destined your misfortune too.  But alas, there is absolutely nothing we can do about our situation. (I’m quite sure in the future biologists will be able to work in cooperation with the Union of Stork Deliverers to make certain this type of error never again occurs.) But for those of us already on planet earth, we must persevere and make the most of the piddling 24 hours a day we were given. Hopefully this quick and easy recipe will help.

  • 3 c. cooked rice (1 c. raw)
  • 16-oz. (pint) sour cream
  • 1 can cream of mushroom soup
  • 1 small can (4-oz.) chopped green chilies
  • 1 lb. Monterey Jack or Pepper Jack cheese, grated
  • paprika

Combine the cooked rice, sour cream, soup, and green chilies. Spoon half of the mixture in a lightly buttered casserole dish. Sprinkle with half of the grated cheese. Repeat. Sprinkle lightly with paprika. Bake uncovered in a 350 degree oven for 30 minutes. Serve hot.

Can be prepared ahead of time and stored in the refrigerator. Just allow a little more baking time if you are starting with a cold casserole. And no, this is not a low calorie dish. But oh my goodness is it good and definitely a child pleaser. My kids used to woof this down. Great served with roast pork and a green salad.

RISOTTO WITH CREAM AND SHRIMP SAUCE

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View from our hotel veranda in Amalfi, Italy

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Mr. C and I just got back from a three week trip to southern Italy. We ate and drank ourselves from Rome down to the Isle of Ischia, to Sorrento, Capri, the Amalfi coast, across to the Adriatic, up around the Gargano Peninsula and back across to Rome. The food we experienced was fantastic. And during the next couple of weeks I will be telling you more about our trip and give you a taste (so to speak) of some of the amazing dishes we experienced.

We ordered this incredible risotto dish our last night in Italy. We were flying out early (well early for us – 10:35am) the next day, so we returned our rental car (a Fiat 500) in Rome, took the train to the Leonardo da Vinci airport in Fiumicino, (about 30 km from downtown Rome) and hopped a cab to our seaside hotel. Fiumicino is a lovely small seaside town with many hotels and excellent restaurants. We stayed at the Hotel Del Mare (translated – hotel by the sea). The first floor of the building/hotel was a large, very busy pesce ristoranti (seafood restaurant). So when it came dinner time, we made the very long journey down one flight of stairs, out the front door of the hotel and into the side door of this restaurant.

We had been eating a lot of fish and a lot of pasta during our proceeding time in Italy, so something about the words risotto caught my eye. And when I read the next two ingredients, cream and shrimp, I was hooked. So for our primi (first course), I ordered the Risotto with Cream and Shrimp Sauce. And to my dying day I’m going to be glad I did. It was the best risotto I had ever tasted. So, of course I had to try and duplicate it when I got home. And I did! I got some help from internet searches, but came up with this final version that I think does the restaurant credit.

So next time you are in the mood for Italian food, and have a little time to spend in the kitchen, give this recipe a try.

A note about lobster base: It ain’t cheap! My favorite is Knorr, but it is hard to find. (PFI carries it if you live in the Seattle area.) More readily available is Better Than Bouillon, and I know Haggen’s (north sound grocery store chain) carries it. But if you can’t find lobster base, not to worry. Just make your stock with the shrimp shells and it should be just fine.

Shrimp Stock:

  • 1 tsp. olive oil
  • shrimp shells and tails
  • 5 1/2 c. water
  • 1-2 tsp. lobster base, opt.
  • 1/4 onion, roughly chopped
  • 2 T. roughly chopped celery
  • 1/2 small carrot, roughly chopped
  • 1 bay leaf
  • pinch salt
  • 8 black peppercorns
  • 1 sprig fresh thyme
  • 1 large sprig fresh parsley

In a large heavy stockpot, heat the oil over medium-high heat. When hot, add the shrimp shells and cook, stirring occasionally, until shells are pink and fragrant, 4 to 6 minutes. Add the water and all remaining ingredients and bring to a boil. Reduce the heat to medium-low and slowly simmer until stock is flavorful, 45 minutes to 1 hour. Strain the stock into a large container and use immediately or allow to cool completely. Refrigerate until ready to use.

Shrimp Cream:

  • 2 T. extra virgin olive oil
  • 3/4 lb. raw shrimp, peeled and deveined (save the shells and tails for Shrimp Stock – see above)
  • 1/4 c. heavy cream + more for risotto*
  • 1 c. canned tomatoes (Italian if possible)

Heat the olive oil in a large covered sauté pan over medium heat and sauté the shrimp until just opaque, about 2 minutes. Remove from pan, allow to cool, chop into whole hazelnut sized pieces, and refrigerate until ready to use. In a food processor, puree ¼ cup heavy cream and tomatoes until smooth. Refrigerate until needed.

Risotto:

  • 5 cups shrimp stock (see recipe above)
  • 2 T. butter
  • 1/2 c. finely minced shallots
  • 1 small clove garlic, minced
  • 1 c. Arborio rice
  • 1/2 c. white wine (I like Pinot Gris)
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • *heavy cream (about a cup)
  • 2 T. chopped fresh basil
  • 2 T. finely chopped Italian parsley, plus 2 T. for garnish   
  • 2 T. finely grated Parmesan

In a small pot bring the shrimp stock to a boil. Reduce the heat and keep warm. Heat the butter in a heavy pot over medium heat; add the shallots and garlic (I use my small food processor to mince the shallots and garlic) and sauté until soft. Add the Arborio rice and stir until it is coated with butter, about 1 to 2 minutes. Turn the heat to high and add the white wine, stir until most of the wine has been absorbed by the rice. Stir in the salt and pepper. Add the hot stock 1/2 cup at a time, stirring constantly, after each addition, until the liquid is absorbed. Continue adding the stock and stirring to release the starch from the rice. Begin to check the rice for doneness after 18 minutes, it should be al dente. Add the shrimp cream mixture (blended cream and tomatoes) and continue to cook for 2 to 3 minutes. Add the reserved cooked shrimp and heat through. Add enough cream to bring to desired consistency. (The risotto should be very soft and creamy, not stiff.) Remove from heat and stir in the basil, parsley, and Parmesan. Adjust the seasoning. Sprinkle with remaining parsley and serve immediately.

A note about Italian food: The best way I know to describe authentic Italian food is fresh, local meat, seafood and produce, enhanced with subtle seasonings and complimentary ingredients. Except in rare cases, like the recipe for Arrabbiata (a very spicy red pasta sauce) that I am going to post in a couple of days, Italian chefs use a very light hand in everything they prepare. They absolutely do not ascribe to the old adage that if a little bit of something is good, a whole lot is better! And because they don’t use more of an ingredient than is necessary, like cheese or fresh basil for example, the taste of the dish is lighter, fresher and much more enjoyable.