Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts

Mamidikaya Pulihora Raw mango Fried Rice

Tuesday, February 18, 2014 by Unknown

This is the authentic rice recipe, during festival season in all homes in India. This is the favorite food of every one. The tangy and fresh mango flavor imparts to rice and it tastes heavenly. I really love raw mango recipes. We can make variety of recipes with it for example mango chutney, mango thokku, mango dal, mango juice etc., all are yummy and tangy.


Ingredients:
Riced- cooked- 4cups
Raw mango- 1 cup
Salt to taste
Turmeric
Cumin seeds- 1/2ts
Mustard seeds- 1/2ts
Pea nuts/ phalli/ground nuts-one fist full
Green chili/ pepper-5 or 6 depending on heat you want
Oil-2ts
red chili-1
cashew nuts- few(optional)
Curry leaf-3in number(optional)
Chana dal/sensga pappu-1/2tbsp
Urad dal/minapa pappu-1/2tbsp





Method:
Directions
Grind mango and green chili to fine paste. Heat oil in a pan under medium flame and add cumin seeds and mustard seeds, when they starts to splatter add ground nuts and saute them till they roast thoroughly. Now add urad dal+chana dal+ red chili + turmeric + curry leaf+cashew nuts. Saute and cook under medium flame, finally add salt and mix well. Now add mango paste+salt  and mix well. Cook under medium flame until raw flavor goes away. Now   add rice to it and mix well. check for salt, add if required. Keep stirring under medium flame for 2-3min. turn off the stove and serve hot.
Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.
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Gluten Free Quinoa Rice and Side Dish Recipes

Sunday, February 16, 2014 by Unknown

The best quinoa recipes as well as rice side dishes and gluten free salads


Karinas Favorite Quinoa, Rice, 

and Vegan Side Dish Recipes


My favorite gluten-free side dish recipes often include quinoa (here is an easy way to cook quinoa), baked rice, risotto, cornbread stuffing, roasted vegetables, and calabasitas. Reader favorites include Horseradish Spiked Red Potato Salad and Lime Quinoa Salad with Mint. (Be sure and rinse quinoa thoroughly in cold water before cooking.)


Side Dishes


Acorn Squash with Green Chiles

An Easy Savory Winter Vegetable Ragout

Art School Rice with Curried Apple and Carrots

Asparagus Leek Risotto

Baked Brown Rice Risotto

Baked Grape Tomatoes with Cornbread Crumbs

Balsamic Roasted Veggie Smothered Baked Potatoes

Calabasitas- Zucchini, Corn, Green Chiles, Lime and Black Beans

Champagne Vinegar Potato Salad- serve warm or cold

Cider Roasted Vegetables

Cinnamon Applesauce

Cool as a Cucumber Salad

Crispy Potato Sticks with Roasted Tomato Salsa

Curried Apple Cornbread Stuffing

Curried Brown Rice with Carrots and Raisins

Dijon Roasted Vegetables

Easy Guacamole with Lime

Greenwiches and Lettuce Cups

Grilled Veggie Skewers and Dirty Rice

Heirloom Potato Salad

Horseradish Spiked Red Potato Salad- serve warm or cold

Hummus Tahini with Spiced Oil

Jalapeño and Lime Hummus

Joeys Kicked Up Rockin Guac with Tomatillos

Kale Salad with Quinoa, Tangerines and Roasted Almonds

Karinas Kicked Up Colcannon

Karinas Potato Latkes

Maple Roasted Acorn Squash

Nachos Fabuloso

New Mexico Green Chile

Peanut Coleslaw with lime and cilantro

Pesto Zucchini Tomato Gratin

Pinon Brown Rice Bake with Feta

Pomegranate Glazed Green Beans and Portobellos

Roasted Blue, Red and Gold Potato Wedges

Roasted Red Pepper Hummus

Roasted Sicilian Potatoes

Roasted Vegetables with Two Sauces

Roasted Yellow Tomato Salsa

Ruby Applesauce with Cranberries

Snappy Crunchy Coleslaw- no mayo

Spaghetti Squash New Mexican with Black Beans and Lime

Strawberry Spinach Salad with Berry Dressing

Sweet Potato Latkes

Sweet Potato Shoestring Fries

Two Potato Salad with Sweet Potatoes and No Mayo

Warm Coleslaw with Chili-Lime Dressing

Zucchini Gratin



Quinoa salad with roasted beets and orange


Quinoa and Gluten-Free Grains


Quinoa: How to Cook It- the easy way

Quinoa Mushroom Pilaf

Quinoa with Roasted Brussels Sprouts, Leeks and Slivered Almonds

Quinoa Salad with Blueberries, Strawberries, and Watermelon

Quinoa Salad with Lime and Mint

Quinoa Salad with Kale, Tangerines and Roasted Almonds 

Quinoa Salad with Pears, Baby Spinach + Chick Peas in Maple Vinaigrette

Quinoa Salad with Roasted Beets, Chick Peas + Orange 

Quinoa Salad with Spinach and Tomatoes

Quinoa Salad with Yellow Tomatoes, Kalamata Olives, Basil + Mint

Quinoa Stuffed Cabbage Rolls with Sweet Potato

Quinoa Stuffed Portobello Mushrooms

Quinoa Taco Salad

Quinoa Tossed with Summer Vegetables

Ratatouille on Polenta with Baby Greens

Red Quinoa with Butternut Squash, Cranberries + Pecans

Rice Pilaf and Variations

Roasted Acorn Squash Risotto

Roasted Vegetables on Broiled Polenta

Spanish Rice Bake






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Pork Fried Rice

Wednesday, February 12, 2014 by Unknown


Pork Fried Rice


Ingredients:

1lb boneless pork chops, sliced

1/2 tsp of pepper

1 Tbsp sesame oil, divided

3/4 shredded or diced carrots

1/2 cup chopped onion

3 green onions, chopped

1 Tbsp butter

2 lg eggs, lightly beaten

2 cups cooked rice, I used Jasmine rice

1/2 cup frozen peas, thawed

1/4 cup soy sauce

Season pork with pepper and cook in1 1/2 tsp sesame oil over medium heat until cooked through, about 8 minutes. Remove from skillet.

Heat remaining 1 1/2 tsp oil in skillet and cook the carrots and onions until soft, about 3 minutes. Add the green onions and cook for 1 more minute. Remove from pan and wipe clean.

Add the butter to pan and melt. Add eggs to skillet and cook, without stirring, 1 minute. Gently draw eggs away from sides of pan to form large pieces. Cook, stirring occasionally for about 1 minute or until thickened. Add rice, pork , carrots and onions back to pan and cooked until heated through. Stir in soy sauce and Enjoy!!

Posted by: Danielle


Dont Forget Mary Kay giveaway is still going on

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SANDRAS WILD RICE with ARTICHOKE and VENISON BACKSTRAP SALAD

Tuesday, February 11, 2014 by Unknown

My husband barbequed a venison backstrap 
last night to take on a hunting trip today, 
and left me with enough to create this salad recipe. 
It turned out divine - 
and absolutely any type of steak, ham, or poultry 
would be a nice alternative if you do not have venison...


I found my above photograph and recipe featured on 
"Rice-Recipe.com" on 10-19-11
@ http://rice-recipe.com/wild-rice-with-artichoke
-and-venison-back-strap-salad-is-simply-to-die-for/

Servings (8)
Prep/Cook, about 20 Mins.

Posted by Sandra

INGREDIENTS:

***Salad:
1 (6 oz. pkg.) quick-cooking wild rice (Uncle Ben’s is preferred; it comes with a seasoning packet)
1-3/4 cup water
1 tablespoon butter
1 (16-oz. can) artichoke hearts, drained, and quartered
¼ cup frozen green peas, thawed
1/3 cup red bell pepper, finely chopped
¼ cup red onion, finely chopped
2 ribs of celery, thinly sliced
1 cup (cooked to medium-rare) venison back strap, thinly sliced
1/4 cup toasted pine nuts, for garnish

***Dressing:
3/4 cups light olive oil
1/4 cup cider vinegar
2 tablespoons parmesan cheese, grated
2 teaspoons dark brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon celery seeds
1/4 teaspoon ground pepper
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1 clove garlic, grated

METHOD

In a 1-quart pot with a lid, bring 1-3/4 cups water, rice, seasoning packet, and butter to a boil, while stirring well. Reduce the heat to low, cover, and simmer for 5 minutes. Remove from heat, and set aside, covered, for 10 minutes until water is absorbed.

Meanwhile, toast the pine nuts in a dry skillet over medium-low heat, just until lightly brown and fragrant, and set aside.

In a large non-reactive bowl, combine all the dressing ingredients, and whisk to emulsify. Once rice is done, add to the same bowl of the rice, artichoke hearts, peas, green pepper, green onions, celery, and venison backstrap slices, then toss well. Eat at room temperature by sprinkling the salad with the toasted pine nuts, and serve. – Enjoy!

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Sticky Gluten Rice

Sunday, January 19, 2014 by Unknown

Sweet Sticky Rice



Sticky Rice/Gluten Rice
We love sticky rice! This is alternative to regular jasmine rice.
Slightly sweet and chewy gluten rice is a prefect side dish served as an alternative to regular jasmine rice.


To make sticky rice you need the following things:

A rice steamer
A large bowl
3 cups of sticky rice
water
strainer
Bamboo basket

Directions: Rinse the rice in the strainer until the water runs clear. In a large bowl, add the rice and soak  it in about 5 cups of water for 2 hours then strain. Place rice (no water needed because its been soaked) in the steamer until its  "ready"  stir the rice and lightly press down while spreading it evenly. Let it sit in the steamer for about 5 minutes. If you dont have a steamer, use a strainer and a pot. Boil water thats at least 4 to 5 inches above the strainer. Cover the strainer , stir after 5 minutes and cover again for another 5 minutes. Store in a bamboo basket or over in bowl to prevent drying out. Serve with your favorite side dish.
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Hoisin Beef with Aromatic Jasmine Rice

by Unknown


If your Christmas Day feast does not happen to end up like the one on "A Christmas Story" and you dont get to enjoy Chinese food from the only open restaurant because the dog ate the turkey you may, at some point, want to indulge by your own choice anyway. By making your favorite Chinese food at home, you can include your favorite ingredients, control the amount of heat, and I am certain it will be much healthier and equally delicious.   

Hoisin Beef
your choice of steak (flank, sirloin, filet, etc.)
1/4 soy sauce
2 tablespoon rice wine vinegar
1 garlic clove, minced
1 teaspoon red pepper flakes
bottle hoisin sauce

In a zip lock bag, combine soy sauce, rice vinegar, garlic and red pepper flakes.  Add the steak, turn to coat and marinate for 30 mins. to several hours.  Heat a heavy bottom skillet over medium high heat.  Lightly brush a the steak with hoisin sauce and pan sear for approximately 4 minutes per side for medium rare.  Let the meat rest for 10 minutes before slicing.  Thinly slice and serve with Jasmine rice.  
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A Perfect pair Mango with Sticky rice Khao niew ma muang

Saturday, January 18, 2014 by Unknown


 

Sticky rice with mango (khao (rice) niew(sticky) ma muang(mango)) is a traditional Thai  dessert. it’s very popular sweet and my son love it. Mostly I never make Thai food at home because it’s easily available here in Thailand.Traditional sticky rice make in traditional Thai steamer. If you don’t have a sticky rice steamer, you can try steaming in a regular steamer or rice cooker, but cover the holes with cheese cloth or muslin cloth so that the rice doesn’t fall through. You could also try in microwave.  The water level should be just above rice,, so for 1 cup of rice to have ½ cup water. for prepare in microwave  I recommend using glass or ceramic bowl with lid or microwave rice cooker is the best.
Here i make this rice in microwave. The best mango to eat with this dish is south east asia mangoes. Which called ‘Naam Dok Maai’ this mango is not very sweet like Indian mangoes and good going with this sticky rice or glutinous rice.







Ingredients:

For Rice:
  1. Thai white glutinous rice
  2. Water as needed
  3. 1 mango sliced
  4. Mung beans for decoration
For Coconut sauce:
  1. 3/4 cup coconut milk (fresh or caned)
  2. 1/3 cup sugar
  3. 1/4 teaspoon salt
For Topping sauce:
  1. 1/4 cup coconut milk
  2. 1 ½ teaspoon sugar
  3. 1/4 teaspoon salt
  4. 1/4 teaspoon tapioca flour, rice flour or cornstarch
Method:
  1. Wash and soak the glutinous Thai rice for at least 2 to 4 hour before steaming.
  2. Steam for 30 to 35 minutes on medium- high in rice cooker or until nice and chewy.
  3. In microwave cook 10 minutes in high hit. Take it out and stir.  
  4. While steaming prepare the sauce for the rice. 
  5. Add the coconut milk to a saucepan along with the sugar and salt.
  6. Stir over low heat in 40 second to one minutes and stir until dissolved sugar. Set aside (Hard boiled coconut milk will curdle.).
  7. Now prepare the topping sauce in a small pan add the coconut milk, sugar, salt and rice flour and stir over low heat until thickened and remove from heat. Set a side.(If you don’t like you can avoid this topping sauce).
  8. When the rice is finished pour ¾ of coconut sauce over the hot sticky rice and mix well.
  9. Keep adding more until you reach saturation point. (Depending on the rice absorb.)
  10. It should be around ¾ of the sauce. You don’t want very wet rice, it should be somewhat dry and sticky. Don’t add until it’s submerged, but keep in mind that the rice will absorb some of the liquid.  
  11.  Let it sit for 5 to 10 minutes. The rice should be a little mushy.
  12.  Sliced mango and arrange on a plate sticky rice next to it.
  13. Add a spoon of the topping sauce and garnish with fried mung beans.(oops  in my kitchen no have).
  14. This dish is not eat very cold or hot you can enjoy in room temperature.
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