Aggie's Kitchen » Rice

Cilantro Rice

Aggies Kitchen — Thu, 16 Jul 2009 16:36:00 +0000

Rice is not something I make very often. It’s just not one of my favorite things. I’m more of a pasta person I guess. Although…have you ever tried Basmati rice? Well, I am becoming a huge fan of this rice. I don’t know what makes it so good, but whenever I cook it, it comes out so light and fluffy, just the way I want my rice to be.

I prepared this Cilantro Rice the other day to serve alongside our Cedar Plank Grilled Salmon with Tropical Salsa. It was a perfect side dish. The cilantro and green onions really brightened up the rice and added just enough flavor to keep it from being boring. I also included a “secret ingredient”…I crushed up 3 cloves of garlic and threw them in with the dry rice and water during the cooking process. Nothing wrong with a little garlic right?

Cilantro Rice
Recipe from Aggie’s Kitchen

1 cup Basmati rice, uncooked
2 cups cold water
3 cloves garlic, crushed with the side of your knife
1 tsp olive oil
large handful of fresh cilantro, roughly chopped
2-3 green onions, chopped
salt and pepper to taste

Combine rice and water in a large microwavable covered dish (I use my Corning Ware). Add a small drizzle of olive oil and crushed garlic to rice. Place in microwave and cook for 18 minutes. Do not take off lid during cooking process. Once it is cooked, fluff rice with a fork and taste for doneness. (If at this time it’s not cooked well enough – it should be – just add a small amount of water and cook for a few more minutes) Toss in chopped cilantro, green onions, salt and pepper.

Stuffed Peppers

Aggies Kitchen — Sun, 19 Oct 2008 23:13:00 +0000

I don’t feel like I’ve been doing a whole lot of cooking lately. This past week has been a whirlwind…started the week recovering from vertigo and an inner ear infection, on Tuesday my daughter woke up with a fever and virus and on Thursday my son was scheduled to have his adenoids removed. Thankfully his surgery went well and he is recovering fine, but I am beat. I am physically and emotionally drained.

I did plan one good meal last week, these stuffed peppers. They are a favorite around here, and very healthy and satisfying. We usually just eat the peppers by themselves, but if you want to round out the meal serve them with a side of ziti and leftover sauce from the peppers.

Stuffed Peppers
Recipe by Aggie

1 cup uncooked brown rice
1 can chicken broth
6 medium green (or red) peppers – all around the same size so they cook evenly
1.25 (or so) lbs lean Ground Turkey, Beef, or Pork
1 lg onion, chopped
3 cloves garlic, minced
1 container Baby Bella mushrooms (or regular mushrooms), rough chop
2 regular cans of Diced Italian SeasonedTomatoes
1 large can of Tomato Sauce
lg pinch of dried Basil (small palmfull)
lg pinch of dried Oregano (small palmfull)
lg pinch of dried Thyme (small palmfull)
Salt and Pepper
Grated Parmesean Cheese
Shredded Mozzarella

Preheat oven to 400 degrees.

1. Cook rice – bring can of chicken broth to boil, add 1 cup rice, bring back to boil then turn temp all the way down to let simmer, cover tightly with lid and leave alone for about 30 minutes. Don’t take the lid off during cook time.

2. Prepare the peppers – cut the tops of peppers off so there is a hole, remove ribs and seed on the inside, wash them.
In deep baking dish, line them up. Sprinkle salt and pepper inside peppers before filling them.

3. For filling – saute chopped onion, garlic in some olive oil in large skillet. Season w/ salt and pepper. When soft, add ground turkey. Season with salt, pepper, thyme, basil and oregano while cooking. When turkey is almost done cooking, add chopped mushrooms and cook everything through. Add 2 cans of diced tomatoes and cook through. When rice is done, add rice to skillet and mix everything together. Spoon filling into each pepper. Top with grated parmesean cheese.

4. To bake -Pour large can of tomato sauce all over peppers. Add water to leftover sauce in can (about 1/4 of the can), swirl around to get all the sauce then add to the bottom of the baking dish. Wrap tightly with foil or lid. Bake for about an hour, until peppers are soft. Take off foil, add mozzarella, bake another 20 minutes to finish off and melt cheese.

Enjoy!

Greek Chicken and Vegetable “Fried” Rice

Aggies Kitchen — Tue, 07 Oct 2008 14:05:00 +0000

Sometimes the best meals come out of those days you play “Use it Up” in the kitchen. I play that game a lot…as I’m sure many of you do too! This meal consisted of leftover grilled chicken that I spiced up with Greek Seasoning (you can mix up your own with salt, pepper, dried oregano, garlic powder) and a bunch of vegetables that I had sitting in my produce drawer begging to be eaten. I also went the easy route and used Rice a Roni Whole Grains Chicken and Herb Classico. I love their line of Savory Whole Grain Blends, they come in really handy on those nights you are trying to put together something quick.

I call this dish fried rice because after sauteing the vegetables and cooking the rice, I threw it all in the same pan with the leftover chicken and “fried” it together…and the real reason is because my picky son likes fried rice and I wanted him to eat it! And thankfully he did (squash, zucchini, asparagus and all = accomplishment!)

Greek Chicken and Vegetable “Fried” Rice

1 box Rice a Roni Whole Grains Chicken and Herb Classico
leftover chicken, chopped or shredded (I used grilled Greek seasoned chicken for this, but you can subsitute any chicken)
1-2 TB olive oil
1 -2 zucchini, chopped small
1-2 squash, chopped small
bunch of asparagus, chopped small
1 onion, chopped
salt and pepper to taste
shredded parmesan cheese
toasted pine nuts, optional

Cook rice according to directions.

Heat oil in large nonstick skillet. Add chopped vegetables, salt and pepper to taste, and saute at med-high heat for 8-10 minutes or until cooked. Once vegetables are cooked, add chicken and rice to skillet and continue to cook for about 3-4 minutes. Toss to combine flavors, add toasted pine nuts if using. Serve with shredded parmesan cheese.