41 rice vegetable saute Recipes

extra large egg (egg white only), cornstarch, soy sauce, boneless skinless chicken, cut in 1-inch bite size pieces (i use a mix of thighs and breasts), sesame oil (to saute the chicken), peanut oil , to saute the chicken (vegetable or canola oil will work fine, do not use olive oil), unsalted whole cashews, peanut oil (vegetable or canola oil will work fine, do not use olive oil), soy sauce, chicken broth, sherry wine (do not use cooking sherry or cream sherry, just use a cook dry sherry), sugar, red pepper, very very thin sliced in 1-2-inch pieces, diced scallion, white and green parts, crushed red pepper flakes, rice (use your favorite, i serve about 1 cup per person, you can make more if you like ), water chestnuts, cut in thin strips

uncooked risotto rice, butter, for sauteing, olive oil, for sauteing, chopped onion, vegetable bouillon cubes, dry white wine, sliced baby mushroom cap, grated lemon , rind of, chopped lemongrass, yellow pepper, red pepper, grated parmesan cheese

olive oil, plus 1 to 2 additional tbsp for sauteing, chopped onion, chopped bell pepper, kosher salt, fresh ground black pepper, minced garlic, mushrooms, sliced, vegetable broth, dried split peas , picked and rinsed, dry brown rice, ground coriander, ground cumin, plain breadcrumbs , plus, breadcrumbs, for coating

cabbage, white onions, carrots, rice, washed and drained, tomato paste, granulated gluten or 1/2 lb soy crumbles, walnuts, tomato sauce, bay leaves, canola oil , to saute the vegetables, pepper, salt, soy sauce or braggs liquid aminos, other spices, to your taste (optional)

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

head cabbage, onions, chopped , saute, garlic cloves, chopped , saute, bacon , cooked crisp crumbled, lean ground beef, ground pork, uncooked white rice, eggs, salt, paprika, black pepper, sauerkraut, rinsed and drained if really sour kraut, vegetable juice, diced tomatoes, brown sugar, remaining onion

extra virgin olive oil, oyster mushrooms , fibrous stems removed, mushrooms torn in half if very large, button mushrooms, cleaned and sliced, kosher salt and freshly ground pepper, shallot, finely diced, butter, extra virgin olive oil, mushroom , vegetable, or chicken broth, water, arborio rice, grated parmigiano-reggiano, plus more for serving, parsley, very finely chopped, procedure, combine the broth and the water in a medium saucepan and heat to simmer over medium heat., in a large, heavy saute pan, heat 3 tbsp of extra virgin olive oil over high heat until very hot, but not quite smoking., add about 1/3 of the mushrooms , taking care not to crowd the pan. saute the mushrooms over high heat until golden brown in spots, adding a small pinch of salt halfway through cooking., sauteed mushrooms with a slotted spoon and set aside, and repeat with the remaining mushrooms, adding the additional 2 tbsp of olive oil per batch. set mushrooms aside. taste and correct for salt., in a large saucier or pot set over medium heat, add the butter, the 1 tbsp olive oil, and the finely chopped shallots. cook and stir until the shallots are softened, 3-4 minutes (do not brown)., add the rice. stir until all of the rice grains are coated in the fat and have become translucent around the edges, about a minute., crank the heat to high and immediately add 1/2 cup of the simmering broth. stir the rice, making sure you get into the corners of your pot with your spoon, so the rice doesn tsp stick. continue stirring until most of the liquid has been absorbed by the rice. add another 1/2 cup of broth and keep stirring., continue adding the broth , 1/2 cup at a time, adding more only when the last 1/2 cup has been absorbed, until rice is al dente. (depending on the rice, you may use all of the liquid, or you may have some liquid left over. or you may need to add additional rice. keep an eye on the rice, tasting a grain at a time if you need to, to determine when the rice is done.), stir in about three-quarters of the reserved sauteed mushrooms. add the 1/3 cup parmigiano , and the remaining 1 tbsp butter. taste and correct for salt., serve: spoon risotto into a bowl. top with some of the remaining sauteed mushrooms, a sprinkle of chopped parsley, and a few grindings of black pepper. serve with additional grated cheese on the side.

olive oil, chopped onions (yellow is best for sauteing ), salt, garlic cloves, minced, butter (or more olive oil), mushroom, sliced, soy sauce, red wine, chicken broth or 1/4 cup vegetable broth, wheat berries, cooked (see basic cooked wheat berries for basic instructions), white rice or 1 1/2 cups brown rice, cooked, chopped fresh thyme, chopped fresh rosemary, lemon zest

cornish hens (cleaned, rinsed and patted dry ), butternut squash (1 package of frozen birds eye or similar), onion, diced, red bell pepper, diced, celery rib, diced, wild rice (or you can use of blend of white and wild or even brown), gorgonzola (crumbled ), fresh thyme (1 tsp dried ), fresh rosemary (1/2 tsp dried ), butter (for for sauteing the vegetables), salt, pepper, currant jelly (found right with other jams and jellies), salt, pepper, chicken broth, to cook in

various vegetables, chopped into short (julienne) ribbons, salt and pepper, to taste, peanut oil , to saute the vegetables, prepared ginger soy vinaigrette (recipe below ), lumpia wrappers, raw tuna cut 5 inches long and 1/2-inch thick, water , to seal the wrappers, peanut or canola oil to fry the prepared lumpias, clams , scrubbed, dry white wine, dry white wine, mirin (rice wine), rice wine vinegar, ginger, peeled and finely chopped, garlic, peeled and finely mince, jalapeno, stem and seeds discarded, finely minced, chicken stock, fermented black beans , soaked in a little cool water, rinsed and drained, scallions, green and white parts, cleaned and sliced into small rings, cold butter , cut into a small dice, red wine vinegar, soy sauce, dark roasted sesame oil, olive oil, chopped cilantro leaves, peeled, minced ginger, peeled, minced garlic, sugar, cracked black pepper , to taste

tomatoes, tops cut off and hollowed out, onion, finely chopped, jalapeno pepper, chopped, frozen corn, carrot, sliced into rounds, button mushrooms, sliced, vegetable bouillon cubes or 1 chicken bouillon cube, arborio rice or 1 cup basmati rice, milk, parmesan cheese, very hot water , as needed, pepper , to taste, oil or 1 tbsp butter, to saute with, extra parmesan cheese, for sprinkling

tail (diced pork loin may be substituted), vegetable oil, plus more, for sauteing, water, tomatoes, chopped, onions, chopped, garlic, chopped, thyme, habanero pepper, minced, salt and freshly ground black pepper, cooked kidney beans, cooked rice , as an accompaniment

pork tenderloin (cut lengthwise and then thin sliced, tip ... freeze the pork loin for about 30 minutes and it will m), onion (cut in half and thin sliced ), cut scallion (cut in 1-inch pieces on an angle), red pepper, thin sliced, green pepper, thin sliced, peaches (thin sliced and peeled , i used peaches, but if in season, please use fresh), chinese plum sauce, apple juice, soy sauce, garlic, minced, lemon juice, cornstarch, vegetables or 2 tbsp canola oil to saute the pork, salt, pepper, cooked brown rice, cilantro , as a garnish (optional)

yellow tomato sauce or 2 quarts juice, diced or shredded chicken (can be done ahead or use leftover), diced onion, diced yellow bell pepper (if you don tsp mind the color, you can use whatever bell pepper you have on hand), minced garlic, olive oil or stock cubes to saute vegetables, white beans , rinse if desired (or whatever you prefer), cooked brown rice, curry (add more to taste), turmeric, salt and pepper (black or white pepper depending on color preference in this dish), you can add any other ingredient you prefer in a chili dish. i have added celery , hot peppers and various beans, all worked out well

olive oil, plus 1 to 2 additional tbsp for sauteing, chopped onion, chopped bell pepper, kosher salt and freshly ground black pepper, minced garlic, mushrooms, sliced, vegetable broth, dry split peas , picked and rinsed, dry brown rice, ground coriander, ground cumin, plain dry bread crumbs, plus 1/4 cup for coating

boneless skinless chicken breasts (cut in bite size pieces), buttermilk, flour (all purpose), cornstarch, sesame seeds, paprika, kosher salt, vegetable oil to saute the chicken, mayonnaise, cilantro, rice wine vinegar, sesame oil, soy sauce, sugar, fresh ginger , chopped fine you can even find it pre-chopped these days next to the garlic which will work better tsp ( is very important for this dish), cayenne pepper, head iceberg lettuce, chopped well, chow mein noodles, carrots, grated (i buy the grated carrots in a bag, i often keep those on had for salads and even on sandwiches which), red onion (cut in quarters and thin sliced ), brown sugar, butter, almonds

andouille sausage, chopped, tasso, chopped, vegetable oil plus 4 tbsp, for sauteing, all-purpose flour, onion, chopped, stalks celery , chopped 3 cloves garlic, minced, green bell pepper, chopped, chicken, boiled and shredded, homemade chicken stock, stewed tomatoes, pureed, worcestershire sauce, bay leaves, kitchen bouquet, frozen, sliced okra, green onions, sliced, flat leaf parsley leaves, chopped, salt and freshly ground black pepper, steamed white rice, hot sauce, file powder

parsley, green onions, habanero pepper, black pepper, cayenne pepper, garlic cloves, halibut steak, vegetable oil, for sauteing, onions, chopped, tomato paste, water, cabbage, chopped, cassava, sliced, carrots, sliced, eggplant, sliced, fish boullion cubes, basmati rice