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

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 h...

Vindaloo Sauce

I double this when I make it. I have made it twice now. I freeze some of it. It is a great meal to make when you are in a hurry. You can cook some lentils and just add the sauce to it. Or you can get all fancy and add vegetables to the mix. I have made it both ways now and I think my favorite is just with the lentils. I have spread it on toast, yes, seriously I have (on more that one occassion). It's awesome that way. VINDALOO SAUCE 2 teaspoons black peppercorns 2 tablespoon white peppercorns 1 teaspoon whole cloves 4 teaspoon coriander seeds 2 tablespoon yellow mustard seeds 2 tablespoon brown mustard seeds 1/2 teaspoon turmeric 2 teaspoon fennel seeds (reduce or omit if you are not a fan) 2 guajillo chilies 4 cloves garlic 1 thumb-sized piece fresh ginger, mince 1 teaspoon sea salt 6 tablespoon vegetable oil 4 tablespoon cider vinegar 1 can tomato paste (4 ounces) 2 tablespoon Tamarind paste Toast the spices in a dry pan, ...

Greens and Beans

This classic Italian 'Beans and Greens' comes together really easily. I grew up on this dish. Loaded with nutrients and flavor. When I was growing up, the sister to this dish, minestra was served in our house on a regular basis. All you would do is add chicken broth and pepperoni chunks and turn it into a soup. I wasn't especially fond of the soup growing up. I would pick out the pepperoni chunks. BEANS AND GREENS 1 to 2 heads kale or escarole, depending on how much is in the head or how much you want to make. 1 can or 2 cups white beans, such as navy beans 4 cloves garlic, minced 1 - 2 tablespoons olive oil S & P, to taste Cook greens in salted water ( about a tablespoon in a big pot), until tender. Drain and cool. Squeeze water out as much as possible. I like to chop it up at this point. In a large skillet saute garlic in oil. When garlic is slightly golden, add in greens and beans and heat through. Add salt and ...

VEEG

Search This Blog