aromatic rice pilaf

August 31, 2019

prep time: 15 minutes       cook time: 25 minutes       total time: 40 minutes       serves 4-6spiced-jasmine-rice-pilaf

2 T unsalted butter
2 T olive oil
1.5 c minced yellow onion
4 cloves garlic, minced
2 T minced fresh ginger
2 T ground cinnamon
1.5 c basmati rice
3 T tomato paste (or tikka masala curry)
3 c chicken or vegetable or beef broth
1/2 c chopped fresh parsley


  1. in a large pot, melt butter over medium-high. add onion, garlic, ginger, and cinnamon. cook and stir 5 minutes or until onion begins to soften.
  2. stir in rice and tomato paste/tikka masala curry. cook and stir 3 minutes or until rice is well-coated and smells nutty.
  3. stir in stock and 2 T salt. bring to boiling, reduce heat to low. simmer, covered, 10-12 minutes or until rice is tender and liquid has evaporated.
  4. let stand 10 minutes. fluff with a fork. stir in parsley. serve immediately or at room temperature.

source – better homes and garden sept. 2019, pg. 120

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cajun shrimp and rice

June 30, 2019

prep time: 30 minutes       cook time: 40 minutes       total time: 1 hour 10 minutes        serves 4cajun-shrimp-and-rice-50529501-0619_horiz

3 T extra virgin olive oil
12 oz. andouille sausage, thinly sliced
1 onion, finely chopped
2 celery stalks, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, minced
kosher salt and ground pepper
2 large tomatoes, cored and sliced (or 1 15 oz. canned tomatoes)
1 c long-grain white rice (cooked in rice cooker)
1 c chicken broth
1 lb. medium shrimp, peeled and deveined
1/4 c thinly sliced scallions, to top (optional)


  1. season shrimp with salt and pepper and set aside.
  2. heat 2 T oil in a large skillet over medium-high. add sausage; cook, stirring, until browned, about 5 minutes.
  3. add remaining oil, onion, celery, bell pepper, garlic, and 1/2 tsp salt. cook, stirring until vegetables are soft and golden, about 7 minutes. season with salt and pepper.
  4. add tomatoes and rice; cook over high heat, stirring, 1 minute. stir in broth and bring to a boil, then reduce to a simmer.
  5. add shrimp and cook just to get hot. add parsley.
  6. sprinkle with scallions before serving. (optional)

sourcemartha stewart living, july/august 2019

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yields 4 servings        prep time: 15 minutes       cook time: 20 minutes       total time: 35 minutesteriyaki_grilled_chicken_veggie_rice_bowls3

teriyaki sauce
1/2 c low-sodium soy sauce
1/2 c water
3 T packed light-brown sugar
3 T honey
3 cloves garlic, minced (1 T)
1 T minced ginger
1 T rice vinegar
1.5 T cornstarch

chicken, veggies, and rice
3.5 T olive oil
1.5 lbs boneless skinless chicken breasts
ground black pepper
1 medium zucchini, diced into half moons (1.5 c)
1.5 c matchstick carrots
2.5 c diced broccoli florets
2 c rice
sesame seeds, optional


  1. in a small saucepan, whisk together soy sauce, 1/4 c + 2 T of water, brown sugar, honey, garlic, ginger, and rice vinegar. bring mixture to a light boil over medium-high heat. whisk together cornstarch with remaining 2 T water, then add to sauce mixture in saucepan. reduce heat slightly and allow to boil 1 minute, stirring constantly. remove from heat, set aside.
  2. brush both sides of chicken with 1.5 T olive oil and season with pepper. preheat a grill over medium-high heat (about 425-450 degrees). brush grill grates lightly with oil then grill chicken until center registers 160-165 degrees on an instant read thermometer, about 4 minutes per side. remove and let rest 5 minutes then dice into cubes.
  3. heat remaining 2 T olive oil in a saute pan over medium-high heat. add zucchini, broccoli, and carrots and saute 4-5 minutes until crisp tender.
  4. layer rice into 4 bowls, then top each with 1/4 of the chicken and 1/4 of the veggies. drizzle desired amount of teriyaki sauce over tops. sprinkle with sesame seeds. serve warm.


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pearl balls

January 17, 2017

yields: about 24 balls       prep time: 25 minutes      cook time: 20-30 minutes      total time: 45 minutes-1 hourpearl

1 lb. ground pork
2 T chopped dried shrimp (soak in water for about 20-30 minutes to soften)
1 egg
1 T chopped scallion
1 tsp chopped ginger
1 T soy sauce
1 T cornstarch
2.5 c glutinous rice
1 tsp wine


  1. put pork, chopped dry shrimp, chopped scallion, chopped ginger, soy sauce, cornstarch and egg into bowl. mix well until the pork is very sticky.
  2. wash the glutinous rice and soak in cold water for about 30 minutes. drain.
  3. grease tray and put glutinous rice on top.
  4. with the pork mixture, make balls about 1.5 inches in diameter.
  5. roll the balls in the glutinous rice so that it’s covered evenly with rice.
  6. place each meat ball on top of the rice on the tray.
  7. steam for 20-30 minutes over high heat. remove and serve hot.

source – pg. 183

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chicken fried rice

January 8, 2016

prep time: 25 minutes       cook time: 15 minutes       total time: 40 minutes
yields 4-6 servingschicken-fried-rice-12

for chicken and marinade:
1 large chicken breast, diced
1 tsp soy sauce
1 tsp cornstarch
1/2 tsp sesame oil

you’ll also need:
1 T hot water
1/4 tsp sugar
1 T regular/light soy sauce
3 T canola oil, divided
2 eggs, beaten
1 medium onion, diced
4 c cooked rice
1 c bean sprouts
1 scallion, chopped
1 T cooking wine

other optional ingredients: chunks of ham (leftover deli meat), canned corn, frozen vegetables or fresh vegetables


  1. combine chicken and marinade ingredients and set aside while you prepare the rest of the ingredients.
  2. next, combine the hot water, sugar, soy sauces, and pepper in a small bowl. this is the sauce that you’ll be adding to the rice, and it’s much easier to have it combined and ready to go before you start cooking.
  3. take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). if you are using cold leftover rice, try to break up the clumps as best as possible.
  4. heat the wok over medium high heat and add 1 T of oil. add the eggs and scramble them until just done. you can even start scooping them up when they look like they are almost done and set aside. they will continue to cook in the bowl and you will cook them again in the rice.
  5. heat the wok until just smoking and spread another tablespoon of oil around your wok. sear the marinated chicken in one layer for 20 seconds. stir-fry the chicken until about 80% done. remove the chicken to your marinade bowl and set aside.
  6. optional ingredients – stir fry frozen/fresh vegetables in a tablespoon of oil and season. scoop out and set aside.
  7. with the wok over medium high heat, add another tablespoon of oil and saute the onions until translucent. add the rice and flatten out and break up any large clumps. if the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. sprinkling a little water over large clumps of rice will help break them up more easily. if the rice was made fresh, cooking time will be faster. just make sure that the rice isn’t too wet, which will make frying it difficult.
  8. once the rice is warmed (very important or the sauce will not mix as well and the color of the rice will not be as uniform), add the sauce mixture and mix until the rice is evenly coated with sauce. you will have to break up any remaining clumps of rice as best as possible. the rice should be hot by this time.
  9. now add the chicken and any  juices from the bowl you set aside earlier and stir fry for another minute.
  10. add the eggs, bean sprouts, ham, corn, frozen/fresh vegetables, and scallions, and continue stir-frying the rice for another 30 seconds. serve while hot !


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