Sunday, November 27, 2022
Thursday, November 24, 2022
Monday, November 21, 2022
This rice bowl is one of our go-to meals when we're craving something light. It's easy to make, and mango, ginger & basil make it wonderfully refreshing.
Author: Jeanine Donofrio
Recipe type: Main dish
- 2 handfuls snap peas, strings removed
- 1 to 2 cups cooked short grain white rice*
- 2 cups shredded green cabbage
- 1 small carrot, sliced into very thin coins
- ½ English cucumber, thinly sliced into coins
- 1 small ripe ataulfo mango, diced
- ½ cup cooked black beans, drained and rinsed
- 2 tablespoons pickled ginger
- ¼ cup thinly sliced fresh basil
- ¼ cup toasted peanuts, optional
- Sprinkle of sesame seeds, optional
- ¼ to ½ avocado, optional
- 2 tablespoons tamari, more for serving
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- 2 teaspoons cane sugar
- ½ teaspoon sriracha, more for serving
- Make the dressing: In a small bowl, whisk together the tamari, vinegar, lime juice, garlic, cane sugar, and sriracha.
- Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Blanch the snap peas by placing them in the boiling water for 1½ minutes, then scoop them into the ice water to stop the cooking process. Once cooled, drain, pat dry, and chop.
- Assemble the bowls with the rice, shredded cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil. Top with the toasted peanuts, sesame seeds, and avocado, if using. Drizzle bowls with half the dressing and serve the rest on the side along with tamari and sriracha, if desired.
Read more, here.
Friday, November 18, 2022
Tuesday, November 15, 2022
Rice stuffing for Thanksgiving? You better believe this will become a fast favorite. Rather than deal with soggy breadcrumb-based stuffing, whip up this flavorful and tender rice stuffing for your Thanksgiving turkey, chicken or to eat on its own. I am originally from Panamá, and we ate rice at almost every single meal — and Thanksgiving was no exception when we moved to the U.S. Rice stuffing is great for those with gluten sensitivities or intolerances — or if you happen to be out of breadcrumbs or cubes and need to put something on your Thanksgiving table fast.
- 2 tablespoons unsalted butter
- 1 yellow onion, peeled and finely chopped
- 3 cups water
- 2 teaspoons dried dill
- 2 teaspoons sazón, adobo or poultry seasoning
- 1 tablespoon dried parsley, sage or freshly chopped cilantro
- freshly ground black pepper, to taste
- 2 tablespoons chicken bouillon, or to taste
- 1½ cups long grain white rice
- Heat butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally until onion has softened and is translucent, about 5 minutes.
- Add water, dill, sazón, adobo or poultry seasoning, parsley, sage or cilantro, ground black pepper, chicken bouillon and rice; bring to a boil. Reduce heat to medium-low, cover and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes.
- Stir, taste and adjust seasonings if desired. Cool completely before using to stuff turkey or chicken.
Saturday, November 12, 2022
This Holiday Wild Rice Pilaf is a perfect side dish for your holiday feast. The wild rice blend, studded with chopped pecans and dried cranberries, is an oil free, easy, one pot dish. It will be a hit at your next dinner party!
Course Side Dish
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Author Teresa Sklenicka
- 1 cup wild rice blend
- 2 cups vegetable broth
- ½ onion diced
- 2 stalks celery diced
- 1 carrot grated
- 4 garlic cloves
- 1 teaspoon sage
- ½ teaspoon thyme
- ½ teaspoon poultry seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup chopped pecans
- ½ cup dried cranberries
- Rinse the rice well, until the rinse water is clear. Drain it well in a fine mesh strainer.
- In a 1 quart saucepan, sauté the onions and celery until the onion is translucent. Add small amounts of water or broth to deglaze the pan, if the vegetables start to stick.
- Add the carrots and garlic, and sauté for about one more minute, until the garlic is fragrant.
- Stir in the rice, broth, herbs and seasonings. Bring the mixture to a boil, then cover and simmer for 40 minutes.
- Remove the pot from the burner, lift the lid, and cover the pot with a clean kitchen towel. Then replace the lid over the towel. Let the rice stand for about 10 minutes. The towel will absorb the excess moisture.
- After 10 minutes, fluff the rice with a fork, and add in the chopped pecans and dried cranberries.
Read more, here.