RICE AND macaRONI

Chef John from Food Wishes came up with this amazing recipe, go here to visit his blog. Or you can watch a gazillion of his You Tube videos, which I may have done. I used his recipe and made it my own, changing the amounts and the type of fat mainly. The size of the one he made had us fighting over it. Well, maybe not fighting but there was definitely tension as we ate and realized we had to have more. It's so good- it has become a regular feature at our house.

RICE AND macaRONI

3 tablespoons avocado oil
3/4 cup finely diced onions
1 cup orzo pasta, or spaghetti broken into small pieces
2 cups white long grain rice
3 cups vegetable broth*

Spice blend:
2 teaspoons Kosher salt, plus more if needed
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coriander
1/2 teaspoon mustard powder
1/2 teaspoon celery salt
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/8 teaspoon cayenne
1/4 cup freshly chopped parsley

Saute pasta in oil until golden, add spices for 30 seconds. Stir in rice. Add broth, the recommended amount. After it does its spitting a sputtering, stir. Stick a wooden spoon in (its actually supposed to be your pointer finger), touch the rice mixture with the tip and it the water level is about an inch up (this would be your first knuckle), you have the perfect amount of liquid.

Bring the heat down to medium low and cover. Don't open the lid for about 17 minutes. At that point turn the heat off, leaving the lid on for about five minutes. Fluff with a fork and serve.

I have added tomatoes and edamame on my plate for a full delicious meal.

*Chef John recommends that you use chicken broth. I should say insists. We dont because we are vegan, I use vegetable broth and increase the seasonings. It comes out seasoned very well. Lots o flavor.

Comments

Mexican Style Tofu Scramble Bowl

A really easy bowl to make and super delicious! I really like the recipes I see out there for "bowls". It's kind of funny because this is what I have pretty much done on my plate for a long time now. I would stir it all together, much to my children's chagrin. Well, at least one of my children. She does not like things touching each other. She is not especially a fan of curries for example. Now, though, as she gets older, she is not quite so outraged about touching food. The bowl concept is a pretty sexy one, I think. So pretty, sitting there in the bowl. Fun to see all the components and then mixing the beauty together with the noodles or rice or whatever underneath. I think what makes a good bowl is the blend of something crunchy, something piquant or spicy, something salty and something creamy. Just lovely! Mexican Tofu Scramble Bowl makes 4 bowls 1 brick of tofu, pressed for 20 minutes, then crumbled 1 tablespoon taco seasonings 1/2 cup garlic sca

BBQ Carrot with Pineapple Salsa

I found this idea at the cafeteria of the place I use to work at. I thought it was pretty genius. No author to site, sorry to whoever you are. I did experience some things that didn’t work in that recipe and changed it up quite a bit and added a trick I use for vegetables that so, all in all we could safely call this my recipe. In the original recipe, it called for roasting carrots. I did that and really by the time they are tender, they are drying out from the roasting. They were cut in about 3/8ths slices. A good way to do it if you want to do it all in the oven is to cover the carrots for a little while and let the steam cook them without drying. Then about 10 or 15 minutes in remove the cover and let them roast the rest of the way. Matter of fact... I may make it today. All I need is the zucchini... BRB. BBQ Carrot with Pineapple Salsa 1 cup pineapple, diced fine 1/4 cup red onion, diced fine 1 Serrano pepper, chopped fine 1/4 cup chopped cilantro 1 clove garlic

Saying Goodbye To The Old And Saying Hello To The New

When my daughter was two or three I started Lori's Lipsmacking Goodness. I loved that blog. At that time I was a stay at home Mom and desperately in need of a creative outlet and something I could look at and feel a sense of accomplishment. So many years ago. I poured my heart into that blog. There were so many blogs that started at the same time as mine and seemed to sky rocket. My blog, just plugged along. Never reached 'rock star status'. Many times I was bummed by that because it is how I saw myself in the world of professionals after leaving my social work job to stay home with the kids. If my blog failed, it meant I wasn't any good. Boy, was I hard on myself. Many times I thought to leave blogdom, be done with it. But I kept going, thinking that some amazing success would happen with my blog. Something amazing would spring forth. Some company would sign me on as a recipe developer. Or my hits would go up and I would make money doing my blog. Or I

VEEG

Search This Blog