Monday, June 16, 2014

Honey Cashew Chicken with Rice Recipe

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

Forget takeout and cook in with super-fast Honey Cashew Chicken with Rice. A flavorful and sweet sauce is tossed with the chicken mixture with a splash of Sriracha added for depth.

Yield: Serves 4 (serving size: 1/2 cup rice and 1 cup chicken mixture)

Ingredients

1 cup instant rice
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 tablespoon dark sesame oil
2 cups broccoli florets
1 cup frozen shelled edamame (green soybeans)
2 garlic cloves, minced
1 medium yellow onion, finely chopped
1 red bell pepper, sliced
1/2 cup dry-roasted cashews, unsalted
1 tablespoon rice vinegar
3 tablespoons honey
2 tablespoons lower-sodium soy sauce
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)

Preparation

1. Cook rice according to package directions, omitting salt and fat.
 

2. Combine chicken and next 3 ingredients in a bowl; toss to coat.
 

3. Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.
 

4. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.

Kate Parham, Cooking Light
JUNE 2012 


More rice recipes:

Chicken & Mushroom Risotto Recipe
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

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Sunday, May 18, 2014

Wild Rice Stuffing Recipe


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

For a classic stuffing, place the rice mixture in the cavity of a turkey before roasting. Make sure to get an accurate temperature reading on the stuffing as well as the bird--both should reach an internal temperature of 165°. You can also make this to serve alongside a roast or ham.

Yield: 12 servings (serving size: 1/2 cup)


Ingredients

Cooking spray
1 1/2 cups chopped celery
1 cup chopped onion $
1 cup uncooked wild rice
2 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
1 1/2 tablespoons chopped fresh sage
1 cup uncooked long-grain brown rice
1/2 cup dried sweet cherries
1/2 cup chopped dried apricots
1/2 cup chopped pecans, toasted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, wild rice, and garlic to pan; sauté 3 minutes. Stir in broth and sage; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in brown rice, and bring to a boil. Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir in cherries and remaining ingredients.

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.

Jaime Harder, Cooking Light
NOVEMBER 2007
 

More Rice Recipes:
 
Garlic mushrooms with wild rice salad 
Wild rice, cranberry and walnut salad recipe 
Cream of Turkey & Wild Rice Soup 
Hunter's Wild Rice Chicken Salad Recipe 
Roasted peppers & wild rice 
Chicken and Rice Casserole Recipe 

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Sunday, May 4, 2014

Stir-Fried Rice Noodles with Red Onions, Bean sprouts and Ginger Recipe


The Rice Recipes Kitchen invites you to try Stir-Fried Rice Noodles with Red Onions, Bean sprouts and Ginger Recipe. Get easy-to-follow rice recipes and learn how to make Stir-Fried Rice Noodles with Red Onions, Bean sprouts and Ginger.

Recipe by Kylie Kwong from Kylie Kwong: Simply Magic

Kylie finds inspiration for her cooking from the generous people she meets in the heart of Shanghai’s old town.

10 Ingredients
Serves 2-4

Ingredients

500 g fresh rice noodle sheets cut into 2cm strips

0.25 cup vegetable oil

2 small Red Onions cut in half and then into wedges

2 stems spring onions cut into 5cm lengths

1 tablespoon Ginger julienne

0.25 cup Dark Soy sauce

2 tablespoons light Soy sauce

0.5 cup finely shredded Chinese cabbage white

1 cup bean sprout

1 tablespoon raosted sesame seed

Method

1. Gently pull rice noodle strips apart.
2. Heat the oil in a hot wok and stir-fry onions, shallots and ginger for 3 minutes.
3. Add noodles and stir-fry for 4 minutes or until noodles begin to soften.
4. Add combined soy sauces and stir-fry for 2 minutes.
5. Finally, add cabbage and bean sprouts and stir-fry for 1 minute.
6. Arrange noodles on a platter, sprinkle with sesame seeds and serve immediately.

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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Saturday, May 3, 2014

Scattered sushi rice salad recipe


The Rice Recipes Kitchen invites you to try Scattered sushi rice salad Recipe. Get easy-to-follow rice recipes and learn how to make Scattered sushi rice salad.

Ingredients

250g (8oz) sushi rice
5 radishes, sliced
5 spring onions, sliced diagonally
100g (3½oz) smoked salmon, cut into bite-sized pieces
175g pack cooked and peeled king prawns
handful chopped fresh coriander
1tbsp soy sauce
¼tsp wasabi paste

For the sushi vinegar
1tbsp rice wine vinegar
1tsp caster sugar

Place the rice in a heavy based pan with a lid. Cover with cold water and wash the rice, swishing it with your hands, until the water is cloudy. Drain the water and repeat until the water is almost clear – probably about 5 – 6 changes of water.

Once the water is almost clear drain and add ½ pint water to the pan. Sprinkle in a little salt, put the lid on and bring to the boil. Once the water is boiling turn the heat down to the lowest level and cook for 10 minutes, then remove from the heat and leave to stand, with the llid on for another 10 minutes before lifting the lid.

While the rice cooks, stir together the rice wine vinegar and caster sugar until the sugar dissolves. Fluff the cooked rice and turn out to a large bowl. Cool for a moment before stirring through the sushi vinegar.

Scatter over the radish, spring onion, smoked salmon and prawns. Mix the wasabi with the soy sauce and drizzle over. Scatter on the coriander to finish. 


Adopted from Tesco realfood
 
More Rice Recipes:
 
Steamed Japanese rice recipe 
Japanese rice and egg - Rice Recipe 
Curried Chicken and Rice Burritos recipe 
Oven Brown Rice Recipe 
Tomato & chicken rice 
Vegetarian Brown Rice Sushi Rolls

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Monday, April 28, 2014

Rhubarb rice pudding brulee recipe


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

Ingredients

400g rhubarb, cut into 2.5cm lengths
juice & zest 1 orange
2tsp vanilla extract
75g sugar, plus 4 tbsp to brulee
75g pudding rice
450ml milk

Put the rhubarb in a pan with the orange zest and juice, half the sugar, 1 tsp vanilla extract and 1 tablespoon water. Cook over a low heat, or until the rhubarb is beginning to break down about 8 minutes. Set aside to cool slightly.

Meanwhile put the rice, milk and remaining sugar and vanilla extract into a pan, bring to the boil stirring frequently so that the rice doesn’t catch, reduce the heat, then cook until the rice is tender and most of the milk has been absorbed. This will take about 15-20 minutes. Remove form the heat and allow to cool slightly.

Pour the rhubarb into an oven proof dish, or 4 x 250ml ramekins, spoon the rice pudding on top. Heat grill to hot, sprinkle over the 4 tablespoons of sugar then set under the hot grill until bruleed. Remove, allow the top to harden for a few minutes then serve. 


From Tesco realfood
 
More rice recipes:

Rice pudding with cardamom and orange 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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Friday, April 25, 2014

Rice pudding with cardamom and orange recipe


The Rice Recipes Kitchen invites you to try Rice pudding with cardamom and orange Recipe. Get easy-to-follow rice recipes and learn how to make Rice pudding with cardamom and orange.

Serves 6
5mins to prepare, 2hrs to cook
365 calories / serving


Ingredients

65g butter
200g pudding rice
1.2 litres milk
4 peeled strips of orange zest
4 cardamom pods
50g caster sugar

Method

Generously butter the inside of the slow cooker dish and Turn the slow cooker on to high or low. Add the rice, orange zest, cardamom pods and caster sugar then stir in the milk. Cut the remaining butter into pieces and scatter into the dish. Cover with the lid and cook for 2 – 2 ½ hours on high or 4 - 4 ½ hours on low, until the rice is creamy and tender, stirring a few times throughout.

Serve hot, warm or chilled, adding extra milk to loosen of preferred.
 


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 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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