Starch – Rice

Brown Rice with Vegetables

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A really pretty starch to serve with grilled meat.

Ingredients:

  • 2 Tbs olive oil
  • 1 ¼ c red onion diced
  • 2 ½ c zucchini, diced
  • 2 ½ c frozen corn, thawed
  • 2 c grape tomatoes, halved
  • 6 cloves garlic
  • ½ c fresh parsley, chopped
  • 6 Tbs chicken bouillon granules
  • 6 c instant brown rice

Directions:

  1. Prepare rice per instructions adding bouillon granules to the water.
  2. Set aside when done.
  3. Heat the olive oil in a skillet over medium heat
  4. Add the onion and sauté 3-4 minutes until soft.
  5. Add the corn and zucchini and cook for an additional 3 minutes.
  6. Stir in the halved tomatoes and parsley, sauté for 1 minute or until tomatoes almost wilt.
  7. Keep rice and vegetables to separate until ready to serve.
  8. Heat vegetable mixture and rice separately in microwave
  9. Combine the vegetable mixture and rice and season with salt and freshly cracked pepper to taste.

Serves: 10

Source: For the Love of Cooking Recipe Blog

Blood Orange Gel

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Kim  Alter of Haven in Oakland made this sauce to accent her Smoked Forbidden Rice.  It can be made with any citrus and on just about anything from chicken and fish to desserts.  (4/11/15 Just had a drink called a Golden Dragon at the new dumpling restaurant Din Tai Fung in South Coast Plaza – wow! bourbon, blood orange liquor and a hint of ginger.  Sounds weird but it works.)

 Ingredients:

  • 2 blood oranges, whole
  • 1 c water
  • 1 cup sugar

Instructions:

1. Place the oranges in a pot of cold water.
2. Bring up to boil, and let the oranges simmer for about 5 minutes.
3. Strain the oranges and place them back in the pot with cold water.
4. Bring to a boil and repeat one more time.
5. On the third time, combine the sugar and water, making a simple syrup.  Bring it to a boil.
6. Add the oranges and let simmer for about 15 minutes.
7. Remove the oranges from the simple syrup.
8. Then place the whole oranges in a blender. (Yes, the whole orange – seeds and all)  and blend until smooth.
9. Add simple syrup to get the right consistency and sweetness.
10. Strain.

Source: Chefs’ Holiday 2013, Ahwahnee Hotel, Yosemite

Chili Cheese Rice Bake ala Dave

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This is a really easy, really filling, and really cheap meal.

Ingredients:
4 oz Green Chile, canned diced
3 c Rice, cooked
2 c Monterey Jack cheese, shredded
½ c Cheddar Cheese, shredded
1 c Sour Cream
½ tsp Salt

Instructions:

  1. Mix chiles, sour cream, salt in a bowl.
  2. In a 1.5 quart casserole, repeat these layers twice:
    • 1 c rice
    • 2/3 c Jack
    • 1/3 of sour cream mix
  3. Bake at 350° for 15 minutes (or 3 minutes at 100% in a microwave)
  4. Sprinkle cheddar all over top.
  5. Bake another 15 minutes (2 minutes at 100%) until cheese is melted and casserole is heated through.

It’s also quite possible just to mix everything up and bake it.

Serves: 6

Source: Dave got it from somewhere