Rice

Ingredients

• 1 ¹⁄₂ cups brown rice
• 2 ³⁄₄ cups chicken broth
• 1 tablespoon southwest seasoning
• 1 tablespoon unsalted butter
• 1 teaspoon kosher salt
• 1 teaspoon red pepper flakes

Instructions

1. Heat oven to 350*F.  
2. Place rice in 8-inch square baking dish.  
3. Bring chicken broth, butter, seasoning, and salt to boil in covered saucepan.   Pour boiling liquid over rice and stir to combine.  Cover dish tightly with aluminum foil.  Bake 1 hour.  Fluff rice with fork and sprinkle with red pepper flakes before serving.  

Comments

This recipe is from The Slow Roasted Italian.  Sadly, I don’t remember it.

Ingredients

• 1 tablespoon olive oil
• 1 cup white rice
• 2 cups chicken broth
• 2 tablespoons butter
• 1 medium or 2 small zucchini, grated or shredded
• 1 cup sharp cheddar shredded
• ¹⁄₂ teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• Splash of milk, if needed

Instructions

1. Heat olive oil in medium saucepan over medium heat.  Add rice and stir to coat.  Toast rice, stirring often, until it begins to turn golden.  
2. Add chicken broth, bring to boil, reduce heat to low, and cover.  Cook, covered, 15 to 20 minutes, or until most of the liquid is absorbed and rice is tender.  
3. Remove from heat, add butter, zucchini, cheddar, and garlic powder.  Stir until well incorporated.  Cover and let sit 5 minutes.  Stir again and add salt and pepper to taste.  If rice mixture is too thick, add a splash of milk and stir again.  

Comments

This recipe is from Buns in My Oven and I don’t remember anything about it.  But I love rice, zucchini, and cheese, so I’m sure that’s why I picked it to cook!

Ingredients

• 2 cloves garlic
• 6 tablespoons fresh lemon juice
• 1 tablespoon maple syrup
• 1 teaspoon salt, or more if needed
• ¹⁄₄ cup olive oil
• 6 green onions, cut into 2-inch lengths
• ¹⁄₂ (packed) cup fresh parsley
• 2 cups rice, cooked (So you should have 2 cups of rice before cooking.)  
• 2 cups red seedless grapes, halved
• Freshly ground black pepper
• 1 cup chopped pecans, lightly toasted

Instructions

1. Blend garlic, lemon juice, maple syrup, salt, oil, green onions, and parsley together with an immersion blender until smooth.  
2. Toss dressing, rice, grapes, and pepper together in large bowl.  
3. Cover tightly and chill well before serving.  Stir in pecans immediately before serving.  

Comments

If desired, feel free to add lemon zest, lemon juice, fresh mint, or chopped apples.  

This recipe is from Serious Eats and comes from Mollie Katzen’s newest cookbook.  I love Katzen - one of my very first cookbooks as an adult was her Still Life with Menu and I’ve acquired the rest of her books over the years.  Although I don’t have this one yet since I’m trying to cut back on buying cookbooks that don’t fit my foodstyle.  

It was awesome.  The grapes were amazing bursts of flavor and the pecans were nice and crunchy.  Lots of fantastic and contrasting textures and flavors that all magically worked well together.  However, I think the guys didn’t love this as much as I did.  Their loss!

Ingredients

• 2 cups white rice
• juice of 1 lime
• 4 cups water (or appropriate amount for your rice cooker)
• 2 teaspoons salt
• 6 tablespoons fresh cilantro, chopped
• 2 tablespoons olive oil

Instructions

1. Put rice, water, 2 teaspoons oil, and salt into heavy pot.  Bring to boil, cover, reduce heat to low, and cook 15-20 minutes or until rice is tender.  (Or cook rice in rice cooker following manufacturer’s directions.  You can use any type of rice, but adjust the water and cooking time appropriately.)  
2. Combine cilantro, lime juice, and remaining oil in medium bowl.  Add rice and toss until completely mixed.  

Comments

I love Chipotle’s rice.  Who doesn’t?  This is a great recipe from Skinny Taste that comes pretty close!

Ingredients
1 ¹⁄₂ cups white rice (You can use brown rice, or a mixture, it will just require a longer cooking time or more liquid.)
3 cups water or beef broth
1 pound ground beef
15 ounces tomato sauce
1 cup cottage cheese
¹⁄₂ cup sour cream
1 cup cheddar cheese, shredded
Salt and pepper

Instructions
1. Bring rice and water or beef broth to boil in medium saucepan over high heat.  Cover, reduce heat to low, and simmer until done, about 15 to 20 minutes.  (You could also do this in your rice cooker.) 

2. Heat oven to 350*F. 

3. While rice is cooking, cook ground beef in large skillet over medium heat until cooked through.  Remove from skillet and drain if necessary.  Return to skillet and add tomato sauce. 

4. Stir sour cream and cottage cheese into rice and stir to combine.  Pour rice mixture into baking dish and top with meat mixture.  Top with cheese. 

5. Bake 10 to 15 minutes or until cheese is melted and bubbly. 

Photo

Comments
This recipe is from Buns In My Oven and is pretty much identical to a previous recipe I posted just with rice instead of pasta.  Sadly that other recipe also had a lot more flavor and texture elements than this did and this one was, on the whole, bland and lacking.

Ingredients
1 bunch cilantro, finely chopped
Juice of 3 limes
3 tablespoons olive oil
3 cups rice
6 cups water (or whatever your rice cooker requires, if using)
1 teaspoon salt

Instructions
1. Mix cilantro, lime juice, and olive oil in a small bowl. 

2. Cook rice in rice cooker or on stovetop. 

3. Mix together cilantro mixture and rice. 

Photo

Comments
This recipe is from Budget Savvy Diva and it’s great – very similar to Chipotle’s rice which I love!  I use this for burritos and it’s fantastic.

Ingredients
2 eggs, beaten
1 teaspoon salt
1 ¹⁄₂ cups milk
¹⁄₂ cup olive oil
1 onion, finely minced
¹⁄₂ teaspoon dry mustard
1 cup parsley, chopped
2 cups cheddar cheese, shredded
4 cups cooked rice (I used a mixture of brown, wild, and white rice.)  

Instructions
1. Heat oven to 350*F. 

2. Combine all ingredients in large bowl then transfer to a greased 9 by 13-inch baking dish.  Bake 1 hour or until edges are crisp and eggs are cooked through. 

Comments
This recipe is from Natasha’s Kitchen.  I thought it was a tasty dish but it was a bit.. boring?  Maybe too eggy?  I’m not sure.  I’d like to try it again, but maybe with a few changes.  I’m just not sure yet what I’d change. 

Shown here with Mom’s Chicken and Roasted Garlic Parmesan Broccoli.

Ingredients
2 tablespoons unsalted butter
3 tablespoons olive oil
1 onion, chopped
³⁄₄ pound cabbage, cored and thinly sliced
Salt and freshly ground black pepper
1 ¹⁄₂ cups arborio rice
¹⁄₂ cup white wine
4 cups chicken broth
¹⁄₄ teaspoon lemon zest
2 tablespoons Italian parsley, minced
¹⁄₄ cup Parmesan cheese, grated

Instructions
1. Heat butter and 2 tablespoons oil in Dutch oven set over medium heat.  Add onion and sauté until soft, stirring.  Add cabbage, season with salt and pepper, and toss to coat.  Cover and cook until cabbage is tender, about 15 minutes.  Check occasionally to make sure cabbage isn’t burning and adjust heat as necessary. 

2. Add rice and cook, stirring, until rice is opaque and well coated. 

3. Add wine and cook, stirring, until all wine has evaporated or is absorbed. Working with ¹⁄₂ cup at a time, add chicken broth.  After each addition, stir often and continue stirring often until each addition is completely absorbed into rice.  This should take around 20 minutes and, at the end, the rice should be tender.  If more liquid is necessary, use water. 

4. When rice is cooked, add remaining tablespoon olive oil, lemon zest, parsley, and cheese.  Stir well then taste and adjust seasoning if necessary. 

Comments
This recipe is from Fresh from the Farmers’ Market.  I had a small cabbage to use up from the market and found this recipe through Eat Your Books.  It was quite tasty!  The lemon flavor was subtle but notable. 

Shown here with Grilled Leg of Lamb.

Ingredients
1 ripe pineapple, cut into pieces (I’m sure there are videos on how to do this.)
4 cups cooked long grain rice, such as jasmine, chilled
3 tablespoons vegetable oil
1 small onion, finely diced
5 cloves garlic, chopped
1 tablespoon fresh ginger, minced
3 tablespoons Thai fish sauce
1 teaspoon sugar
3 green onions, thinly sliced

Instructions
1. Heat 2 tablespoons oil in large skillet.  Add onion and cook until soft, 3 to 5 minutes.  Add garlic and ginger and cook until fragrant, about 1 minute. 

2. Add remaining tablespoon oil, then add rice.  Cook, stirring, 2 to 3 minutes over high heat.  Then add 1 cup pineapple and fry 2 to 3 minutes more.  (Reserve rest of pineapple for munching.) 

3.  Add fish sauce and sugar.  Toss until ingredients are well combined and rice is heated thoroughly, about 5 minutes.  Add green onions and toss to combine before serving. 

Comments
This recipe is from foodnetwork.com.  I pared it down a bit since I didn’t want to add the longbeans or tomatoes.  This rice was super delicious and we all enjoyed it.  I do wish I had made a bit more! 

Shown here with Island Marinated chicken.

Internet- Food TV

Ingredients
1 pound thick sliced bacon, cut into pieces
3-4 cups cold cooked rice
6 eggs
1 bunch green onions, sliced
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame seeds
Salt and freshly ground black pepper, to taste

Instructions
1. Heat large skillet over medium heat.  Add bacon and cook, stirring often, until crisp.  Drain bacon in sieve set over bowl. 

2. Return 2 tablespoons bacon fat to skillet and heat over high heat.  Add rice and cook, stirring, until heated through, breaking up any clumps, about 5 to 10 minutes.  Crack eggs into skillet and continue stirring to distribute and cook eggs. 

3. Add green onion, soy sauce, rice vinegar, and sesame seeds.  Stir to combine then taste for seasonings and add salt and pepper if necessary. 

Comments
I make a silly version of fried rice from time to time just with leftover rice and eggs.  Art mentioned that he occasionally gets breakfast fried rice at one of the airports he travels through and that inspired me to make this for us one lazy weekend morning.  We both greatly enjoyed this as a breakfast but he requested that I add more veggies next time such as broccoli, peas, and red bell peppers.  Definitely a nice bowl of yum to start a day with!

Person - Gwen