Saturday, April 19, 2014

Chicken & Mushroom Risotto Recipe


The Rice Recipes Kitchen invites you to try Chicken & Mushroom Risotto Recipe. Get easy-to-follow rice recipes and learn how to make Chicken & Mushroom Risotto.  

Recipe serves:4
Prep Time15 min
Cook Time34 min

Ingredients

2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
2 cups (500 mL) sliced cremini mushrooms [or wild mushrooms]
1 cup (250 mL) uncooked arborio rice
1 clove garlic, finely chopped
1/4 cup (50 mL) dry white wine
3 1/4 cups (800 mL) hot water
1 pot Knorr® Homestyle Stock Chicken
2 cups (500 mL) shredded cooked chicken
1/4 cup (50 mL) grated Parmesan cheese
2 tsp. (10 mL) finely chopped sage leaves

Directions

Melt Becel® Buttery Taste margarine* in large saucepot over medium heat and cook mushrooms, stirring frequently, 4 minutes or until tender. Stir in rice and garlic and cook 1 minute. Stir in wine and cook 1 minute. Stir in hot water and Knorr® Homestyle Stock Chicken. Bring to a boil over high heat, stirring until Stock melts. Reduce heat to low and simmer covered, stirring occasionally, 25 minutes or until almost all liquid is absorbed and rice is creamy and tender. Stir in chicken; heat through. Stir in cheese and sage.

*Becel® Buttery Taste margarine*is *Becel® Gold* in Quebec
 

More rice recipes:

Fried Rice with Sweet Soy Sauce Recipe
Dairy-free spiced rice pudding recipe
Gingered Crème Caramel Rice Pudding Recipe  
Slow-Cooker Coconut Brown Rice Pudding Recipe  
Creamy vanilla rice pudding with apricot jam recipe
American rice pudding 


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Tuesday, April 15, 2014

Fried Rice with Sweet Soy Sauce Recipe

Photo: John Autry; Styling: Leigh Ann Ross

The Rice Recipes Kitchen invites you to try Fried Rice with Sweet Soy Sauce Recipe. Get easy-to-follow rice recipes and learn how to make Fried Rice with Sweet Soy Sauce.

When you think cilantro and lime, the first thing that comes to mind is usually Mexican fare, but this Fried Rice with Sweet Soy Sauce offers a whole new perspective on these Mexican-topping classics.

Yield: 4 servings (serving size: 1 1/4 cups rice and 1 lime wedge)
Total: 35 Minutes


Ingredients

3 tablespoons peanut oil, divided
4 large eggs, lightly beaten
3 finely chopped shallots
2 garlic cloves, minced
1 chopped serrano chile
4 cups cooked long-grain brown rice
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups thinly sliced daikon radish
1/3 cup fresh basil leaves
1/3 cup fresh mint leaves
1/3 cup chopped fresh cilantro
4 lime wedges

Preparation

1. Heat 1 tablespoon oil in a large skillet over medium-high heat; swirl to coat. Pour eggs into pan; cook for 2 minutes or until set, stirring once. Remove eggs from pan.

2. Increase heat to high, and add the remaining 2 tablespoons oil to pan. Add shallots, garlic, and chile; stir-fry 1 minute. Add rice; stir-fry for 3 minutes or until lightly browned. Add cooked eggs, soy sauce, salt, and pepper; toss to combine.

3. Top with radish and herbs, and serve with lime.

Sweet Soy Sauce
1/4 cup lower-sodium soy sauce
1/4 cup packed dark brown sugar

Bring soy sauce and brown sugar to a boil in a small saucepan over medium heat. Simmer 2 minutes or until reduced to 1/4 cup.

Makes 4 servings (serving size: 1 tablespoon)

Calories 61; Fat 0mg; Protein 0.9g; Carbohydrate 14.9g; Fiber 0.1g; Cholesterol 0mg; Iron 0.4mg; Sodium 537mg; Calcium 14mg

Nutritional Information

Amount per serving

Calories: 430
Fat: 16.1g
Saturated fat: 3.3g
Monounsaturated fat: 7.2g
Polyunsaturated fat: 4.7g
Protein: 12.8g
Carbohydrate: 58.2g
Fiber: 5.2g
Cholesterol: 180mg
Iron: 2.6mg
Sodium: 377mg
Calcium: 83mg

Sally Swift, Cooking Light
AUGUST 2011
 

More rice recipes:

Dairy-free spiced rice pudding recipe
Gingered Crème Caramel Rice Pudding Recipe
Slow-Cooker Coconut Brown Rice Pudding Recipe  
Creamy vanilla rice pudding with apricot jam recipe
American rice pudding
Blueberry and apricot rice pudding

 
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Saturday, April 12, 2014

Dairy-free spiced rice pudding recipe

Photo: Dairy-free spiced rice pudding recipe


The Rice Recipes Kitchen invites you to try Dairy-free spiced rice pudding Recipe. Get easy-to-follow rice recipes and learn how to make Dairy-free spiced rice pudding.

Takes: 5mins to prepare and 30 mins to cook
Serves: 8

This rice pudding is a simple mixture of warming almond milk and sticky rice pudding with a spicy kick. It's the ultimate winter warmer or a spectacular breakfast.

Ingredients

600ml (1 3/4 pint) unsweetened almond milk
3 cinnamon sticks
5 cloves
80g (3oz) soft dark brown sugar
250g (9oz) long grain rice
40g (1 1/2oz) desiccated coconut
100g (3 1/2oz) raisins
100g (3 1/2oz) chopped walnuts

Preparation

In a large saucepan bring the milk, spices and sugar to a boil. Add the rice and coconut, then reduce the heat and simmer for 20-30 minutes, or until the rice is cooked, stirring often.

Add the raisins and walnuts to the pan and cook for another couple of minutes, then season with sea salt and serve.

Alternatively, divide into glasses and allow to cool before serving. 


More rice recipes:

Gingered Crème Caramel Rice Pudding Recipe
Slow-Cooker Coconut Brown Rice Pudding Recipe
Creamy vanilla rice pudding with apricot jam recipe
American rice pudding
Blueberry and apricot rice pudding
Creamy rice pudding with spicy pears


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Saturday, April 5, 2014

Roasted Chili Verde with Pork and Rice Recipe

Roasted Chili Verde with Pork and Rice Recipe
Photo: Randy Mayor; Styling: Lindsey Lower

The Rice Recipes Kitchen invites you to try Roasted Chili Verde with Pork and Rice Recipe. Get easy-to-follow rice recipes and learn how to make Roasted Chili Verde with Pork and Rice.

Deeply toasting, or charring, the tomatillos gives this verde sauce a smoky flavor.

Yield: Serves 4 (serving size: about 3/4 cup chili verde and 1/2 cup rice)
Total: 1 Hour, 25 Minutes

Ingredients

1 1/2 pounds tomatillos, husks and stems removed
Cooking spray
1 cup chopped onion, divided
1/4 cup chopped fresh cilantro leaves
1 teaspoon sugar
2 garlic cloves, chopped
1 jalapeño pepper, chopped
2 tablespoons canola oil, divided
1 pound boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 cup uncooked long-grain rice
1 (10-ounce) can mild diced tomatoes and green chiles, undrained
1 cup water
1 jalapeño pepper, sliced (optional)
Cilantro leaves (optional)

Preparation

1. Preheat broiler to high.
 

2. Place tomatillos on a baking sheet or jelly-roll pan coated with cooking spray. Broil 8 inches from broiler for 15 minutes or until skins blacken and tomatillos are soft.
 

3. Place tomatillos, pan juices, 3/4 cup onion, and next 4 ingredients (through chopped jalapeño) in a blender or a food processor; process until sauce is almost smooth.
 

4. Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle pork evenly with 1/4 teaspoon salt and black pepper. Add pork to pan. Sauté 6 minutes, turning to brown on all sides. Add tomatillo mixture to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until pork is very tender, stirring occasionally.
 

5. Heat a large saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 1/4 cup onion; sauté 2 minutes or until soft. Add rice; sauté 3 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, tomatoes, and 1 cup water to pan; bring to a boil. Cover and simmer 15 minutes or until liquid evaporates and rice is tender; do not stir. Divide rice among 4 plates. Top with pork mixture; garnish with sliced jalapeño and cilantro leaves, if desired.

Nutritional Information


Amount per serving

Calories: 496
Fat: 17.4g
Saturated fat: 3.7g
Monounsaturated fat: 8.5g
Polyunsaturated fat: 3.7g
Protein: 28.3g
Carbohydrate: 56.1g
Fiber: 5.3g
Cholesterol: 76mg
Iron: 5mg
Sodium: 585mg
Calcium: 68mg

Deb Wise, Cooking Light
OCTOBER 2012

More Rice Recipes:

Roast Chicken and Rice Soup Recipe
Creamy Chicken-and-Rice Casserole Recipe
Stovetop Red Beans and Rice Recipe  
Tofu Fried Rice Recipe
Triple-Sesame Jasmine Rice Recipe
Fragrant butter rice recipe


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Tuesday, April 1, 2014

Roast Chicken and Rice Soup Recipe

Photo: Roast Chicken and Rice Soup Recipe

The Rice Recipes Kitchen invites you to try Roast Chicken and Rice Soup Recipe. Get easy-to-follow rice recipes and learn how to make Roast Chicken and Rice Soup.

Rice and chicken is a classic duo that we've combined with carrots and dill to create this satisfying Roast Chicken and Rice Soup.

Yield: Makes: 4 servings (serving size: about 2 cups soup)

Ingredients

5 cups lower-sodium chicken broth $
2 small carrots, peeled and thinly sliced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 cups coarsely chopped white meat and 1/2 cup sauce from Roast Chicken
1/2 cup chopped dill leaves
1 1/2 cups cooked brown rice
1 lemon, in wedges

Preparation

1. In a medium saucepan, bring the broth and carrots to a boil over high heat. Reduce the heat to medium. Simmer until the carrots are tender and cooked through (about 5 minutes).
2. Stir in the salt, pepper, chicken with its sauce, dill, and rice. Simmer, stirring occasionally, until heated through (about 5 minutes).
3. Squeeze in lemon juice to taste and serve hot.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving

Calories: 290
Fat: 4.5g
Saturated fat: 1.2g
Monounsaturated fat: 1.6g
Polyunsaturated fat: 1.1g
Protein: 38g
Carbohydrate: 21g
Fiber: 2g
Cholesterol: 89mg
Iron: 2mg
Sodium: 274mg
Calcium: 35mg

Stephana Bottom, Health
JANUARY 2013

More Rice Recipes:

Creamy Chicken-and-Rice Casserole Recipe
Stovetop Red Beans and Rice Recipe
Tofu Fried Rice Recipe
Triple-Sesame Jasmine Rice Recipe  
Fragrant butter rice recipe
Baked Chicken Nuggets with Cheddar Broccoli Rice Recipe


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Sunday, March 30, 2014

Creamy Chicken-and-Rice Casserole Recipe

Photo: Oxmoor House


The Rice Recipes Kitchen invites you to try Creamy Chicken-and-Rice Casserole Recipe. Get easy-to-follow rice recipes and learn how to make Creamy Chicken-and-Rice Casserole.

Use on-hand ingredients to assemble this easy, make-ahead creamy chicken casserole that has less than 7 grams of fat per serving.

Yield: 6 servings (serving size: 1 1/3 cups)

Ingredients

1 (6.9-ounce) package one-third-less-salt chicken-flavored rice-and-vermicelli mix with chicken broth and herbs
1 tablespoon margarine
2 1/4 cups hot water
Vegetable cooking spray
1 1/2 pounds skinned, boned chicken breasts, cut into bite-sized pieces
1 cup presliced fresh mushrooms
1/2 teaspoon garlic powder
3/4 cup nonfat sour cream
1/4 teaspoon pepper
1 (10 3/4-ounce) can reduced-fat, reduced-sodium condensed cream of mushroom soup, undiluted
1/4 cup crushed multigrain crackers (about 6 crackers)
1 tablespoon margarine, melted
1/2 teaspoon poppy seeds

Preparation

Cook rice mix in a large nonstick skillet according to package directions, using 1 tablespoon margarine and 2 1/4 cups hot water. Remove mixture from skillet; set aside. Wipe skillet with a paper towel.

Coat the skillet with cooking spray, and place over high heat until hot. Add chicken, mushrooms, and garlic powder; sauté 6 minutes or until chicken loses its pink color. Combine rice mixture, chicken mixture, sour cream, pepper, and soup in a bowl; stir well. Spoon mixture into a 2-quart casserole coated with cooking spray. Combine cracker crumbs, margarine, and poppy seeds; stir well, and sprinkle over chicken mixture. Bake at 350° for 35 minutes or until thoroughly heated.

Make-Ahead Tips: You can assemble the casserole ahead of time, omitting the cracker-crumb mixture; cover and chill in the refrigerator or freeze (thaw frozen casserole overnight in refrigerator). Let stand at room temperature 30 minutes; top with cracker-crumb mixture, and bake as directed.

Cooking Light
JANUARY 1995

More Rice Recipes:

Stovetop Red Beans and Rice Recipe
Tofu Fried Rice Recipe
Triple-Sesame Jasmine Rice Recipe  
Fragrant butter rice recipe
Baked Chicken Nuggets with Cheddar Broccoli Rice Recipe
Rice noodles with sticky lime & chilli chicken recipe 


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Saturday, March 29, 2014

Stovetop Red Beans and Rice Recipe

Photo: Beth Dreiling Hontzas; Styling: Amy Burke

The Rice Recipes Kitchen invites you to try Stovetop Red Beans and Rice Recipe. Get easy-to-follow rice recipes and learn how to make Stovetop Red Beans and Rice.

Make a big batch for company, or freeze leftovers for later.

Yield: Makes about 10 cups (serving size: about 1 cup bean mixture and 1 cup rice)
Total: 2 Hours, 45 Minutes

Ingredients

1 pound dried red kidney beans
1/2 pound andouille smoked chicken sausage, thinly sliced
3 celery ribs, chopped
1 green bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon Creole seasoning
3 cups uncooked long-grain rice
Garnish: sliced green onions

Preparation

1. Place beans in a Dutch oven; add water 2 inches above beans. Bring to a boil. Boil 1 minute; cover, remove from heat, and soak 1 hour. Drain.
2. Sauté sausage and next 3 ingredients in Dutch oven over medium-high heat 10 minutes or until sausage is browned. Add garlic; sauté 1 minute. Add beans, Creole seasoning, and 7 cups water. Bring to a boil; reduce heat to low, and simmer 1 to 1 1/2 hours or until beans are tender.
3. Meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish, if desired.
Note: We tested with Aidells Organic Fully Cooked Cajun Style Andouille Smoked Chicken Sausage.

Try These Twists!

Vegetarian Red Beans and Rice: Omit chicken sausage. Prepare recipe as directed in Step 1. Coarsely chop celery, green bell pepper, onion, and 1 red bell pepper. Sauté chopped vegetables and garlic in 1 Tbsp. hot olive oil 6 to 8 minutes or until tender. Stir together vegetables, beans, Creole seasoning, 1 tsp. smoked paprika, 1 vegetable bouillon cube, and 7 cups water in Dutch oven. Bring to a boil, reduce heat to low, and simmer as directed. Season with salt to taste. Serve with rice. Makes: 10 cups.

Per serving (about 1 cup bean mixture and 1 cup rice): Calories 373; Fat 1.1g (sat .03g, mono 0.2g, poly 0.3g); Protein 15.4g; Carb 74.9g; Fiber 11.6g; Chol 0mg; Iron 5.2mg; Sodium 377mg; Calc 81mg.

Quick Red Beans and Rice: Substitute 2 (16-oz.) cans light kidney beans, drained and rinsed, for dried beans. Reduce Creole seasoning to 2 tsp. Prepare recipe as directed in Step 2, substituting 2 cups low-sodium fat-free chicken broth for 7 cups water and simmering 20 minutes. Serve with rice. Makes: about 7 cups.

Per serving (about 1 cup bean mixture and 1 cup rice): Calories 420; Fat 3.5g (sat 1g, mono 0.2g, poly 0.2g); Protein 19.7g; Carb 76.3g; Fiber 13g; Chol 35mg; Iron 1.1mg; Sodium 490mg; Calc 65mg.

Slow-cooker Red Beans and Rice: Omit Steps 1 and 2. Stir together first 7 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender. Serve with rice. Makes: about 10 cups.

Per serving (about 1 cup bean mixture and 1 cup rice): Calories 397; Fat 2.3g (sat 0.8g, mono 0.2g, poly 0.3g); Protein 18.9g; Carb 74.4g; Fiber 11.3g; Chol 24mg; Iron 5.6mg; Sodium 319mg; Calc 99mg.

Southern Living
MARCH 2011

More Rice Recipes:

Tofu Fried Rice Recipe
Triple-Sesame Jasmine Rice Recipe
Fragrant butter rice recipe
Baked Chicken Nuggets with Cheddar Broccoli Rice Recipe
Rice noodles with sticky lime & chilli chicken recipe
Paella (Spanish rice, seafood & saffron)


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