177 dish chops rice Recipes

spaghetti noodles (brown rice), hummus (roast garlic flavor), hard-boiled eggs, de-shelled and minced, italian dressing, roma tomatoes, diced (optional), baby spinach, chopped (optional)

reduced-sodium chicken broth, chopped onions, divided, reduced-sodium soy sauce, butter, dried thyme, minute brown rice, fresh cauliflowerets, fresh broccoli florets, sweet red peppers , julienned, olive oil, garlic cloves, minced, salted cashews, shredded cheddar cheese

chicken broth, low-fat, low sodium , no msg, uncooked long grain, sweet onion, finely chopped, butter, fresh mushrooms, sliced, zucchini , julienned, carrot , julienned, fresh asparagus , cut into 1 inch pieces, dried basil, parmesan cheese, grated, fresh ground pepper

vegetable oil, skinless, boneless chicken breast halves, salt and ground black pepper to taste, salt-free seasoning blend, heads broccoli, cut into small florets, sweet onion, chopped, water, margarine (optional), herb and butter-flavored rice side dish (such as knorr & butter rice sides), condensed cream of chicken soup, mayonnaise, shredded cheddar cheese, chopped fresh parsley, salt-free seasoning blend, garlic powder, curry powder, lemon juice, dijon mustard, shredded cheddar cheese

chicken thighs, on the bone (750 g, or use drumsticks and thighs, but don tsp remove the skin), salt and pepper, to taste, for the dish, buttermilk (180 ml), cilantro, fresh, chopped (30 ml chopped coriander leaves), cinnamon, ground (7 ml), turmeric (5 ml), cumin, ground (15 ml), coriander seed, ground (15 ml), masala (15 ml), hot pepper, chopped (1 chilli), basmati rice (180 ml), lentils, brown, rinsed (125 g), oil (for frying ), onion, finely chopped, potatoes, peeled, chopped into chunks, cinnamon sticks (or use 1 tsp ground ), coriander seed, ground (extra to amount mentioned above), cardamom pods, slit and seeds removed to use, cumin, ground (extra to amount already mentioned), saffron , soaked in a little water (sub with a good pinch turmeric), eggs, hard-boiled, chopped cilantro, to garnish

ground turkey, cooked, brown rice, cooked, baby corn, drained, chop suey vegetables, water chestnuts, sliced and drained, onion, sliced, pea pods, salt, pepper, red pepper flakes, soy sauce

tilapia fillets, scallion, chopped, oil, garlic, minced, lemon, lime, ginger, minced, jalapeno pepper , deseeded and chopped, anaheim chili , deseeded and chopped, chili powder, red pepper, basmati rice, coconut milk, cream of coconut

ground beef, browned, diced onion, chopped celery, uncooked rice, soy sauce, condensed chicken noodle soup (or 1 can if it is a larger can of chicken noodle soup), black pepper, salt

bulk pork sausage, cooked long grain and wild rice blend, chicken broth, onion, chopped, black-eyed peas, beau monde seasoning

brown lentils, rice, onion, chopped, olive oil, cold water or 6 -7 cups broth, onion soup mix, butter, salt

moose, cubed (or steak), soya sauce, onion, chopped, oil, uncooked rice, water (or stock of your choice), cream of mushroom soup, sliced mushrooms, peas, salt and pepper

ground beef, celery, chopped, onions, sliced, cream of mushroom soup, cream of chicken soup, tomato soup, chow mein noodles

cooking oil, onions, sliced, chicken, cut up, tomato puree, tomatoes, chopped, garlic cloves, crushed, water, carrots, grated, grated rind of 1 orange , just the orange layer and none of the white, cinnamon, cardamom pods, salt & pepper, grain rice, raisins, sliced almonds, toasted

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

most of my recipes are open to fit your tastes and i usually add some options to make the recipe more to what you like., risotto is a very nice dish than can be use as a complete meal or a side dish. the preparation for risotto requires more simmering than boiling and 1 must be gentle in the cooking process., rice (use what kind you like)( i have made this with several kinds of ), olive oil (and/or butter), chopped onion, rice per person if it is a main dish or 2 oz per person if it is a side dish., canned or homemade chicken broth, white wine ( a good your favorite), saffron ( pinch), parmesan cheese (use your tastes on this ), chopped spinach, chopped porcine mushrooms, chopped asparagus, other vegetables to your taste, i have also used orzo to make a version of this., when buying rice to make a risotto, choose short-grained round or semi-round rice; among the best rices for making risotto are arborio, vialone nano, and carnaroli. other short-grained rices such as originario will also work. long grained rice such as patna won tsp do, because the grains will stay separate. nor should you use minute rice -- it won tsp absorb the condiments, and again the grains will remain separate.

angus beef center-cut sirloin steaks, olive oil, garlic cloves, thinly sliced, button mushrooms , wiped clean and chopped, shiitake mushrooms , wiped clean and chopped (if stems are too tough, save for another dish), baby portabella mushrooms, cleaned and chopped (if stems are too hard, save for another dish), louis m martini cabernet sauvignon wine, canned diced tomatoes, olive oil, chopped shallot, pancetta, thinly sliced, risotto rice (we used arborio), low sodium vegetable broth or 4 cups low sodium chicken broth, heavy cream, chopped fresh oregano, chopped blanched asparagus, salt , to taste, fresh ground black pepper , to taste, crushed red pepper flakes (a pinch or two)

eggplants (i prefer the smaller japanese ) or 2 lbs zucchini (i prefer the smaller japanese ), lamb or 1/2 lb beef, ground, rice, washed and drained (or cooked rice if dish is to be baked), tomato, skinned and chopped, chopped fresh parsley, salt and pepper, ground cinnamon or 1/4 tsp ground allspice, pine nuts (optional), raisins (optional), olive oil, water

fresh organic bell peppers, risotto rice, mushroom stock, clam broth or fish stock, garlic, scallops, onion chopped, white wine ( 1 you would drink by the glass)., grated parmesan cheese , plus some for topping of rice after stuffing peppers., lemon pepper seasoning, salt for the rice, a pinch for the scallops, fresh grated nutmeg, hot pepper sliced very fine, olive oil divided, sweet butter ( to finish the dish), fresh cracked black pepper to taste, lemon wedges for garnish