Posts Tagged ‘rice’

Rice Salsa in Baked Wonton Cups

Salads

When I was asked if I’ll take part in the “USA Rice Blogger Challenge” by USA Rice Federation, the answer was clear – YES.

I received a few recipes for review, photos, info sheet and a great video and the task was to create something creative using USA rice.

We all use rice, some on daily basis, some less but the bottom line is that we all use it.

Have you ever considered taking 3 seconds to see where your rice is coming from? I usually do that when buying my rice at the grocery store, not that it matters, but I’m just weirdly curious like that.

After taking part in this challenge I think I will keep track more closely when it comes to the origin of my rice. Again, not that it matters, but apparently nearly 65% of rice consumed in Canada is grown in the US – Interesting.

So now I had to decide what to do and what kind of rice I’ll be using.

There’s white rice, brown rice, long grain, short grain, medium grain, so many options. So I went with the one I personally think is the prettiest (Hey, you want your food pretty or not?).

Black rice (Black Japonica) was the rice I decided to go with. I’ve never made this kind before but reading the cooking instructions on the package made it clear that this rice is no different than other. So I boiled some water and coked my rice on the stove-top for only 35 minutes – and now, I was ready to roll.

I decided to go with an easy yet fancy dish, I was SUPER craving something with garlic and I had wonton wraps in the fridge. Suddenly it was all so clear – I’m going to make wonton baked cups with black rice salsa. Fresh, delicious, healthy and fast.

I made exactly 12 shells with rice salsa and it took my family 12 minutes to make sure there’s none left.

These are great for entertaining, for using rice leftovers and for a quick snack.

And just before we go on to the recipe, I wanted to share this video with you all. Just a little something about preparing and getting to know your rice:

 

Black Rice Salsa in Wonton Baked Cups

 

Black Rice Salsa in Wonton Baked Cups

 

Rice Salsa in Baked Wonton Cups
Author: 
Recipe type: Appetizer
Cuisine: Rice; Snack; Entertaining
Serves: 12 baked mini cups
 
Whether you just feel like having something really good, you're entertaining or just want to make your salsa look fancy. All you need is this recipe.
Ingredients
  • ¾ Cup cooked Japonica Black Rice (or any other rice)
  • 1 Fresh Tomato – Chopped
  • ¼ Purple Onion – Chopped (you can use the white one)
  • 1 Garlic Clove – Diced
  • 2 Tbsp Chopped Cilantro
  • 2 Tbsp Fresh Lemon Juice
  • 1 Tbsp Olive Oil
  • Salt
  • 12 Wonton Wrappers
Instructions
For the Baked Wonton Cups
  1. Preheat oven to 375F (190C)
  2. Using a muffin pan (I used the mini muffin baking pan), line each cup with a wonton wrapper. You want the wonton to form a cup.
  3. Place in the preheated oven for 5-10 minutes until cups are golden brown and baked.
Prepare the Rice Salsa:
  1. Put the tomatoes, onion, garlic, rice and cilantro in a bowl
  2. Mix in the olive oil, lemon juice and salt
  3. Scoop one tablespoon at a time and place in the baked wonton cups

 

Black Rice Salsa in Wonton Baked Cups

Disclaimer: I was provided with the funds to purchase ingredients for this recipe challenge

When I was asked if I’ll take part in the “USA Rice Blogger Challenge” by USA Rice Federation, the answer was clear – YES. I received a few recipes for review, photos, info sheet and a great video and the task was to create something creative using USA rice. We all use rice, some on […]

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Red Lentil Rice – Putting An Egg On It

Home Made Cooking

You know how sometimes you think you know how much time will be enough for you to wind down? I thought I knew; so we booked our 10 day vacation. We drove to Montreal (16 hours!!) and from there to Ottawa and Quebec City. It was amazing, I loved it, I loved the cities, the views, the vibe, the fact that I didn’t have to clean the house, go to work, do the laundry and even cook (yeah…I’m a real person). But then it ended, and of course that now I feel it wasn’t enough. I wish I could take a whole month off but I guess this will have to do for now, since living with no pay check is not a good idea for the short or long term. Was nice though!

On a whole different note, have you noticed the latest trend of “Put An Egg On It”?

I’m not sure what this is all about but I like eggs so I’m fine with that. I have many people I follow on “Instagram” and I noticed that food from the Far East is many times served with an egg on or in it, perhaps that’s where this is all started?

In any case, when I saw that there is an Iraqi dish served with an egg on it I was thrilled, because I like the spices and it was so easy to make, truly effortless.

So here you have it, an Iraqi dish called “Kichri” which is basically rice with red lentils and lots of spices. It is served with an egg on it (obviously) and sour cream or yogurt on the side. You can say it’s a whole meal because, well – it is!

 

Lentil Rice with Sunny Side Up

 

Red Lentil Rice - Putting An Egg On It
Author: 
Recipe type: Main, Rice
Cuisine: Iraqi, Mediterranean
 
Putting an egg on it has become a trend, but in this instance putting an egg on it becomes a meal. Rice with lentils, egg and yogurt - A complete meal in one pot.
Ingredients
  • 1 Cup Red Lentils
  • 2 Cups White Jasmin/ Basmati Rice
  • 4 Cups Water – Hot Boiled
  • 1 tsp Paprika
  • 1 tsp Ground Black Pepper
  • 1 tsp Ground Cumin
  • ¾ tbsp Salt
  • 2½ tbsp Tomato Paste
  • 2 tbsp Vegetable Oil
  • 4 Garlic Cloves – Diced
Instructions
  1. In a strainer, thoroughly wash the lentils and rice under cold running water until the water draining from the lentils are clear.
  2. Pour the hot boiling water into a medium pot and add the tomato paste and all the spices and bring to boil.
  3. Once water boil in the pot, add the rice and lentils, stir well and lower to low heat.
  4. Let the rice and lentils cook (with no lid on) until the water are completely gone and absorbed into the rice and lentils. This should take about 40 minutes.
  5. In the meantime, preheat frying pan with 2 tbsp oil over medium heat and add the diced garlic cloves. Saute for about 2 minutes until the garlic is golden, be careful not to over fry it. Garlic is easily burnt.
  6. After the water in the pot is completely absorbed, add the fried garlic in and mix.
  7. Cover the pod with a lid and let it cook for another 15 minutes while covered, over low heat.
  8. Serve with a sunny side up on top and sour cream or yogurt on the side.

 

Lentil Rice with Sunny Side Up

Lentil Rice with Sunny Side Up

You know how sometimes you think you know how much time will be enough for you to wind down? I thought I knew; so we booked our 10 day vacation. We drove to Montreal (16 hours!!) and from there to Ottawa and Quebec City. It was amazing, I loved it, I loved the cities, the […]

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Tbit – Iraqi Slow Cooked Chicken and Rice

Home Made Cooking

If you’ve been reading my posts lately you probably know that I am now getting ready (and super excited about it) to fly out Toronto bound to participate in the FBC13 conference. Not only that the conference is going to be amazing thanks to all of the speakers and sponsors, but conference participants also get gifts, yep! How cool is that?
So I got my gift/swag from Nordic Ware 2 days ago and by getting their wonderful products can also join a prize draw where I can win products worth over $900!! All I need to do is cook something amazing using Nordic Ware products, post about it and link to their page. Sounds pretty easy and straight forward considering the amazing products I have to work with. In my gift package I received 3 products. 2 pots (Nordic Ware Pro Cast Traditions Aluminum 3 qt Dutch Oven  and the Nordic Ware Pro Cast Traditions Aluminum Traditions Braiser) and 1 Nordic Ware 365 Chicken Leg and Jalapeno Griller.
Now, other than the fact that they are just beautiful (I just LOVE red kitchenware) they are also light weighted (Cast Aluminum) and come in a very convenient size. I decided to use the smaller pot (The Dutch Oven) to make a dish that is basically a version of a traditional dish originated in Iraq. This dish is called “Tbit” and it’s basically a very slow cooked chicken with rice cooked in a great spice mix. Why do I say very slow? Because this dish is cooked overnight and honestly, that’s the part I like about it. I prepared everything yesterday, put it in the oven on very low heat until this morning and now I have supper ready for today without even having to stand and cook. The overnight cooking was made possible because these Nordic Ware pots are cast aluminum, they are covered with non-stick layer and even their lid is aluminum so you can actually use them for everyday cooking or in the oven. Also, they have air-cushion bottoms which provide increased air circulation and thus improved heat distribution so really, it was perfect for cooking in the oven.

How did the “Tbit” turn out you ask? PERFECT I say! The spices and raisins just took it to a whole different level. The chicken is nice and tender and I am one happy momma because today, I don’t need to cook after work 🙂 thanks Nordic Ware.

Tbit - Iraqi Chicken and Rice

 

Tbit - Iraqi Slow Cooked Chicken and Rice
Author: 
Recipe type: Entree, Main
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Iraqi style dish. Chicken with rice and the goodness of spices! Just perfectly comforting and yummy.
Ingredients
  • 500gr Chicken Thighs/ Drumsticks washed and dried
  • ½ Onion – Chopped
  • ½ Tomato – Chopped
  • 1 Garlic Clove – Chopped
  • 1 tbsp Vegetable Oil
  • ¾ Cup White Rice (I used Jasmine)
  • 1½ Cup Hot Boiling Water
  • 1 tsp Tomato Paste
  • Handful of Raisins
  • ⅛ tsp Ground Clove
  • ¼ tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • ¼ – ½ tsp Salt
  • Black Pepper
Instructions
  1. Preheat oven to 210F/ 100C
  2. In a cast iron/ cast aluminum (oven safe) pot, preheat the oil over medium-high heat and add the chopped onion. Sauté for 2-3 minutes until translucent.
  3. Add in the chopped tomato and garlic and stir for another minute.
  4. Add the chicken and let cook while stirring and turning occasionally until chicken is cooked on all sides. Cook and stir for about 5-7 minutes.
  5. Add in the rice, water, spices, tomato paste and raisins and mix together. Let cook and boil for about 7-10 minutes and remove from heat.
  6. Place in the preheated oven and let cook overnight (8-10 hours)

Tbit- Chicken and Rice

 

 

If you’ve been reading my posts lately you probably know that I am now getting ready (and super excited about it) to fly out Toronto bound to participate in the FBC13 conference. Not only that the conference is going to be amazing thanks to all of the speakers and sponsors, but conference participants also get […]

Read More

Risotto Style Rice with Mushrooms

Home Made Cooking

Risotto is a delicious dish made from rice and extras. The extras can be seafood, vegetables, mushrooms or basically anything you think you’d like to add.

The rice used to prepare the risotto is short grain rice called Arborio and the reason it is used in this dish is because it absorbs fluids more easily than the regular long grain rice. By absorbing more fluids, naturally this rice dish is a kind of soft and stickier rice but it is so good! It melts in your mouth and you don’t need anything else to accompany this dish, it’s perfect on its own. It was a cool evening and I wanted to make something warm and filling, and so I decided to make Risotto style rice with mushrooms by using the only rice I had at home, the Basmati rice. Although it took longer to make than it would a traditional rice dish, but it was so worth it.

Risotto Style Rice with Mushrooms
Author: 
Recipe type: Main, Entree
 
Up until now i thought I'll need to buy that special kind of rice for this but guess what, I didn't. Risotto style rice from regular rice - that's right!
Ingredients
For mushroom mix:
  • 2 cups Sliced Mushrooms
  • ½ cup Vegetable Broth
  • Salt and black pepper
  • 3 tbsp Oil
  • 1 tbsp Butter
For Rice:
  • 1 tbsp Butter
  • ¼ cup Oil
  • 1½ cup Basmati (or any long grain) rice
  • 2 Carrots – chopped
  • 4 cups Vegetable Broth
  • 1 Onion – chopped
  • ¼ cup White Wine
  • ¾ cup Grated Parmesan Cheese
  • Salt and pepper
Instructions
Mushroom mix:
  1. Heat the oil and butter in a skillet over medium heat an add the mushrooms.
  2. Sauté the mushrooms until they soften (about 4 minutes).
  3. Add the broth and mix well. Let boil in the skillet for about a minute and turn heat off. Set aside.
Rice:
  1. In a pot, sauté the carrots, onion and rice on the oil and the butter. Stir for about 3-4 minutes.
  2. Add the white wine and stir until wine evaporates.
  3. Add the vegetable broth gradually while mixing the rice and cook over medium-low heat while stirring for about 35-40 minutes.
  4. Once the rice mix is soft and sticky, add the mushrooms and mix them in.
  5. Remove from heat and add in the cheese and stir it in until combined and melted.

Risotto is a delicious dish made from rice and extras. The extras can be seafood, vegetables, mushrooms or basically anything you think you’d like to add. The rice used to prepare the risotto is short grain rice called Arborio and the reason it is used in this dish is because it absorbs fluids more easily […]

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Stuffed Collard Leaves

Home Made Cooking | Tips and News

I wanted to make something new for our Friday family dinner. So I went to the market and decided I’ll buy Kale leaves to stuff. Well…they had no Kale leaves in the size I needed so I looked around and picked a different kind of leaves based on size only 🙂 Read More

I wanted to make something new for our Friday family dinner. So I went to the market and decided I’ll buy Kale leaves to stuff. Well…they had no Kale leaves in the size I needed so I looked around and picked a different kind of leaves based on size only 🙂

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Stuffed Peppers – A taste of home

Home Made Cooking

If there’s anything that tastes like home to me is stuffed peppers!

Originally they are made with chicken in it, but I make it vegetarian, and I swear, you can’t tell the difference.

True, it involves some extra work to execute this lovely dish. But oh boy it’s worth it. Read More

If there’s anything that tastes like home to me is stuffed peppers! Originally they are made with chicken in it, but I make it vegetarian, and I swear, you can’t tell the difference. True, it involves some extra work to execute this lovely dish. But oh boy it’s worth it.

Read More