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Seafood Creole Recipe

Ingredients

  • 1/4 c  Vegetable oil
  • 1/4 c  Flour,all-purpose
  • 1 c  Water,hot
  • 1 lb Shrimp,shelled/deveined
  • 1 lb Fish fillets,fresh,1″ cubes
  • 1 cn Tomato sauce (8oz)
  • 1/2 c  Parsley,chopped
  • 1/4 c  Green bell pepper,chopped
  • 4 Garlic cloves,finely chopped
  • 2 Bay leaves
  • 1 1/2 ts Salt
  • 1/2 ts Thyme
  • 1 pn Cayenne pepper
  • 1 Lemon slice,seeded
  • 3 c  Rice,hot cooked

Directions

  1. Heat oil over medium heat in large skillet; blend in flour, stirring constantly, until brown (be careful not to scorch).
  2. Add water gradually and cook until thick and smooth.
  3. Add remaining ingredients except rice; cover and simmer 12 minutes.
  4. Remove bay leaves and lemon slice.
  5. Serve spooned over hot cooked rice.

Spicy Asian Beef & Snow Pea Soup Recipe

Ingredients

  • Vegetable oil cooking spray
  • 1 lb grilling steak
  • 1 cup whole baby carrots, cut into thin strips
  • 4 oz fresh snow peas, cut into thin strips
  • 1 medium onion, cut in half and sliced
  • 3 cloves garlic, minced
  • 1 tbsp minced fresh ginger root
  • 1 box Beef Broth
  • 1 tbsp reduced sodium soy sauce,
  • 1/4 tsp red pepper flakes
  • 2 cups hot cooked jasmine rice or Chinese-style noodles, cooked without salt

Spicy Asian Beef & Snow Pea Soup Recipe

Directions

  1. Spray a 12″ (30 cm) skillet with cooking oil spray. Heat over medium-high heat for 1 minute. Add beef and cook until beef is well browned,stirring often. Remove beef from skillet with slotted spoon.
  2. Add carrots,peas,onion,garlic and ginger to skillet. Cook and stir until vegetables are tender-crisp.
  3. Stir broth,soy sauce,red pepper flakes into skillet. Heat to a boil. Return beef to skillet and reduce heat to low. Cook for 5 minutes.
  4. Spoon 1/3 cup (75 mL) rice into each of 6 serving bowls. Divide soup mixture among bowls.

Recipe tips

For a change of pace from regular rice,give jasmine rice a try. This type of rice,from Thailand,is aromatic and has a unique nut-like flavour.

Learning How to Make Sushi (or Sushi 101)

Ingredients

Sushi Rice

  • 4 ½ cup water
  • 3 cup Japanese rice, (Nishiki)
  • 1 cup sugar
  • ¼ cup salt, to taste
  • 1 cup to 2 cups Japanese rice wine vinegar

Preparing Sushi

  • 10 sushi nori sheets
  • wasabi, to taste, plus more for serving
  • soy, sauce, to taste, plus more for serving
  • pickled ginger for garnish

Optional Ingredients

  • cucumber, peeled, cut into small pieces
  • avocado, cut into small pieces
  • imitation crab meat
  • carrot, peeled, julienne cut
  • shiitake mushroom, cut into small pieces
  • smoked salmon
  • fresh tuna, sushi-grade, cut into small pieces
  • green onion, julienne cut
  • tuna salad
  • cooked shrimp, cut into small pieces
  • mayonnaise
  • chili sauce
  • sesame seeds

Directions

Sushi Rice

  1. Stir the water, rice, sugar and salt together in a rice cooker cooker (or cook in a pot) until salt and sugar are dissolved.
  2. Bring to a boil.
  3. Reduce heat and simmer rice for about 20 minutes or until done.
  4. Transfer the rice to a large bowl, preferably with a flat bottom.
  5. Fluff the rice with a wet wooden spoon to loosen grains without crushing them.
  6. Pour 1 cup of the vinegar over the rice.
  7. Stir and fluff rice, incorporating the vinegar as evenly as possible.
  8. Ask someone to stand by the rice bowl and fan the rice with a magazine while you are mixing, or use an electric fan.
  9. Add more vinegar as necessary to coat the rice.
  10. Cool to room temperature.

Preparing Sushi

  1. Lay a piece of nori on a sushi mat. Press a thin layer of rice evenly on top of the nori.
  2. Spread a dab of wasabi over the rice.
  3. Sprinkle with some soy sauce.
  4. Lay a few pieces of 1 or several of the optional ingredients in a horizontal straight thin line across the rice, about 1 inch from the horizontal edge closest to you.
  5. Using the mat to make a tight roll, roll the edge closest to you over the optional filling as tightly as possible.
  6. Continue rolling away from you until a roll has formed.
  7. Remove the sushi roll from the sushi mat and slice it cross-wise into 1 1/2-inch pieces.
  8. Serve it with soy sauce, wasabi, and pickled ginger.

Please note that this recipe calls for 1/4 cup of salt but this is to taste; at least 1 tablespoon of salt should be used. Yield: About 10 rolls.

Beef and Broccoli Recipe

This is so easy and fast to make.  From the time you start to the time it is on the table is about 15 minutes.  The guys love it.

Ingredients

  • 1 Tbsp. oil
  • 1 lb. beef stir-fry strips
  • 2 cups frozen broccoli florets
  • 1/4 cup hoisin sauce
  • 1/4 cup Catalina Dressing
  • 1 Tbsp. grated fresh gingerroot
  • 2-2/3 cups hot cooked instant white rice

Directions

  1. Heat oil in large nonstick skillet on medium-high heat. Add meat; cook 3 min. or until browned, stirring frequently.
  2. Add broccoli, hoisin sauce, dressing and ginger; stir. Cover. Cook 5 min. or until heated through.
  3. Serve over rice.

Curried BBQ Chicken Bowl Recipe

Here is a curried chicken bowl recipe that you may enjoy.  Fairly easy to make and everyone loves it.  Makes 4 servings.

Ingredients

Chicken

  • [50 mL] of your favorite barbecue sauce. 
  • [50 mL] plain Balkan-style yogurt
  • [10 mL] hot red curry paste, Indian style
  • [5 mL] gingerroot, grated
  • [450 g] boneless skinless chicken breasts

Assembly

  • [250 mL] basmati rice
  • [50 mL] Ranch Dressing 
  • [2 mL] hot red curry paste, Indian style
  • [50 mL] Toasted sliced almonds
  • [50 mL] raisins, soaked in warm water, drained
  • [50 mL]red pepper, small diced
  • [50 mL] scallions, small diced
  • [125 mL] English cucumbers, small diced
  • [50 mL] fresh cilantro leaves, coarsely chopped

Directions

  1. Whisk first 4 ingredients in bowl. Place chicken in full-size shallow hotel pan. Pour sauce mixture over chicken, turning to coat both sides in a resealable plastic bag. Cover. Refrigerate at least 2 hours or up to 12 hours.
  2. Remove chicken from marinade; discard marinade. Grill chicken on medium-high heat 3 to 4 min. on each side or until done (170°F [77°C]). Let rest, covered, 5 min. before slicing on the diagonal.
  3. Add rice to large saucepot with enough water to cover. Soak rice 30 min. Drain rice, rinse and return to saucepot. Add 2 cups water for trial recipe. Bring to boil on high heat; cover. Simmer on low heat 10 min. or until liquid is absorbed. Let stand, covered, 5 min. before serving.
  4. Mix dressing and curry paste until well blended. Refrigerate until ready to serve.
  5. For each serving: Combine 1 cup (250 mL) hot cooked rice and 1 Tbsp. each nuts, raisins, peppers and scallions. Spoon into serving bowl.
  6. Fan 100 g chicken slices on top of rice. Garnish with 2 Tbsp. 30 ml cucumbers, 15 ml dressing mixture and 15 mL cilantro.

For a milder flavour, substitute tandoori paste or mild curry paste for the hot red curry.

Chicken and Rice Casserole Recipe

Ingredients:

  • 4 cups cooked rice
  • 2 tbsp butter
  • 1/2 cup each, onion, celery, red pepper, carrots, chopped fine
  • 1 can cream of mushroom soup
  • 1 cup chicken stock
  • 2 cups left over chicken or turkey

Directions

  1. Melt butter. Saute vegetables until crispy tender.
  2. Add soup and stock. Stir to combine and simmer for another 10 minutes.
  3. Stir in cooked rice and meat. Transfer mixture to a lightly greased casserole dish and bake at 350º for 40 minutes. Serves 4.

Thai Shrimp Chicken Stir-fry Recipe

Thai Shrimp Chicken Stir-fry RecipeIngredients

  • 2 tbsp (30 mL) olive oil
  • 6 oz (175 g) carrots, thinly sliced on diagonal (about 1 ½ cups)
  • 1 onion, sliced
  • 3 garlic cloves, sliced
  • 6 oz (175 g) red peppers, thinly sliced (about 1 ½ cups)
  • 1 lb (500 g) extra large cooked black tiger shrimp, thawed and patted dry
  • 1 container Chicken Thai Style Soup

Directions

  1. To a skillet set over medium heat add the olive oil, carrots and onion and sauté 3 min., until vegetables are lightly cooked.
  2. Stir in garlic and cook 1 min.
  3. Add peppers and sauté another 2 min. Add shrimp and sauté 1 min. Stir in Sensations by Compliments Chicken Thai Style Soup.
  4. Simmer 3 to 5 min. or until heated through. Serve with basmati rice or rice noodles.