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Articles filed under Rice

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  • Bacon, Cranberry and Mushroom Rice Stuffing Nov 21, 2011 8:01 AM
    cranberry, bacon, rice dressing

  • Wild Rice and Mushroom Bake Nov 21, 2011 8:00 AM
    Wild Rice and Mushroom Bake

  • Seafood Risotto Nov 7, 2011 3:00 PM
    Seafood Risotto: Salvatore Cardone of Mambo italiano

  • Macadamia-Crusted Tilapia with Mango-Cherry Salsa with Black-Eyed Pea, Brown Rice and Butternut Squash Salad Sep 14, 2011 6:00 AM
    Macadamia Crusted Tilapia with Mango-Cherry Salsa on top of Black-Eyed Pea, Brown Rice and Butternut Squash Salad. :Michael Lalagos

  • Tilapia with Cherry Sage Red Wine Reduction, Cherry Pecan Rice and Butternut Squash Soup Sep 14, 2011 6:00 AM
    Tilapia with Cherry Sage Red Wine Reduction, Cherry Pecan Rice and Butternut Squash Soup:Ann Marie Nordby

  • Venetian Midsummer Salad Aug 31, 2011 8:01 AM
    Venetian Salad: Antonio DePau

  • “No-Peek” Chicken Jul 12, 2011 1:45 PM
    No-Peek Chicken: Cook of the week Sarah Anderson

  • One-Pot Vegetables and Tofu with Sesame Rice Jun 29, 2011 12:00 AM
    Eat in and save: One-pot Vegetabkes and Tofu with Sesame Rice

  • Carolina Rice Pudding Brulee Jun 7, 2011 12:16 PM
    rice pudding

  • Gingered Chicken and Rice Soup May 10, 2011 12:30 PM
    chicken ginger soup

  • Kung Pao Chicken for Two Mar 8, 2011 11:56 AM
    kung pao chicken

  • Arrozo con Pollo Jan 25, 2011 12:53 PM
    8 pieces (about 3 pounds) bone-in, skin-on chicken pieces Salt and pepper 2 tablespoons olive oil 1 jar (24 ounces) Old Havana Foods All-Purpose Sauteed Seasoning (sofrito) 2 cups chicken broth cup fresh lime juice (about 4 limes) 12 ounces beer, divided (see note) 1 can (8 ounces) small sweet peas, drained, reserve peas and liquid 2 cups long grain white rice Pinch saffron (optional) Lightly season chicken with salt and pepper. Heat an 8 quart stockpot over medium-high heat until hot. Add olive oil to pot and half of the chicken pieces, skin side down. Brown 7 minutes, turning pieces after 4 minutes. Remove chicken from pan and repeat with remaining 4 pieces. Return browned chicken pieces to stock pot and combine with Old Havana Foods All-Purpose Sauteed Seasoning; stir well to coat chicken with sofrito. Reduce heat to medium-low and simmer 4 minutes, stirring occasionally. Add chicken broth, 8 ounces beer, lime juice, liquid from peas and rice to stockpot. Stir well to combine and bring to a simmer. Reduce heat to low; cover and simmer 20 minutes, stirring every 5 minutes. Remove stockpot from heat. Add remaining 4 ounces of beer. Stir well to combine, cover and let stand 8-10 minutes. Add two-thirds of peas and stir to combine. Add salt and pepper to taste. Cut breast pieces in half. Serve arroz con pollo topped with remaining peas. Serves six. Cook’s note: An additional 12 ounces chicken broth can be substituted for the beer. Old Havana Foods

  • Two-Cheese Risotto Jan 18, 2011 12:17 PM
    3 tablespoons extra-virgin olive oil, divided 1 cup onion (about 1), finely chopped 2 cloves garlic, finely chopped 8 cups low-sodium chicken broth 16 ounces arborio rice ½ cup white wine 1 cup freshly grated parmesan cheese ¼ cup freshly grated asiago cheese ½ teaspoon kosher salt In a small skillet over medium heat, add 1 tablespoon olive oil. When hot, add onions and saute 8 minutes. Add garlic and cook 2 minutes more. Remove from heat. In a large pot over low heat, add broth and bring to a simmer. In a 6-quart pot over medium heat, add remaining 2 tablespoons olive oil. When oil is hot, add rice. Cook 7 minutes, stirring constantly to prevent sticking. Add wine to hot rice and continue stirring until all wine has evaporated. Add one ladle of warm broth (about ½ cup) to rice and constantly stir with a wooden spoon or heat safe spatula until the rice has absorbed all liquid. Repeat, adding 1 ladle of broth each time, stirring constantly. Continue until rice will not absorb any more liquid. This will take 20-25 minutes. Add sauteed onion mixture to rice. Rice should have a thick, souplike consistency. Remove from heat and stir in cheeses and salt. Serves 16. Nutrition values per ½-cup serving: 175 calories (25.7 percent from fat), 5 g fat (1.5 g saturated fat), 25 g carbohydrate, 1 g fiber, 7 g protein, 10 mg cholesterol, 180 mg sodium. “The Complete Idiot's Guide to The Mediterranean Diet” by Kimberly Tessmer and Stephanie Green (2010 Alpha Books)

  • Mom's Meatballs Dec 28, 2010 10:57 AM
    1 pound ground beef ½ cup cooked white rice ½ cup bread crumbs Salt and pepper 2 eggs 2 cloves garlic, minced, divided 8 medium Roma tomatoes 1 small onion, diced 1½ cups water 2 teaspoons olive oil In a large bowl, mix the ground beef, rice, bread crumbs, white rice, ½ teaspoon salt, ¼ teaspoon pepper and half the minced garlic minced. Work in the eggs until well combined and then roll meatballs to desired size. In another bowl, blend the tomatoes with onion and the rest of the minced garlic. Add 1½ cups of water to help blend. In a deep pan add olive oil. Add the tomato mix to the oil and bring to a boil. Once boiling, lower to a medium heat and add the meatballs. Cook for about 30 minutes until meatballs are puffy and soft. Add salt and pepper to your liking. Serve with Mexican rice or beans. Serves four. Chef Margarita Challenger, Guanajuanto, Glencoe

  • Spaghetti and Meatballs with Garlic Crumbs Feb 8, 2011 2:21 PM
    1 pound ground beef chuck 1 small yellow onion, grated 5 cloves garlic (2 grated, 2 smashed and 1 chopped) 1 cup rice cereal crumbs, divided ½ cup rice milk 1 large egg 6 tablespoons chopped flat-leaf parsley, divided Salt 2 tablespoons extra-virgin olive oil, divided 2 cans (28 ounces each) crushed tomatoes 12 ounces package corn or rice spaghetti ½ teaspoon red pepper flakes, or to taste In a large bowl, combine the beef, onion, chopped garlic, 1/2 cup of the rice cereal crumbs, milk, egg, 2 tablespoons of the parsley and 1 teaspoon salt. Shape into eight 2-inch balls. In a large saucepan, heat 1 tablespoon of the olive oil over medium. Add the smashed garlic and cook until golden, about 2 minutes. Add the tomatoes and bring to a simmer, stirring occasionally. Submerge the meatballs in the sauce. Bring to a simmer and cook, covered and stirring occasionally, for 20 minutes. Season with about 1 teaspoon salt. Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente, about 15 minutes. Drain and toss with the sauce. To make the garlic crumbs, heat the remaining 1 tablespoon of olive oil in a small skillet over medium. Add the grated garlic, remaining 1/2 cup of rice cereal crumbs, red pepper flakes and 1/4 teaspoon salt. Cook until toasted, 1 to 2 minutes. Let cool, then stir in the remaining 4 tablespoons parsley. To serve, divide the spaghetti among shallow bowls and top with meatballs and garlic crumbs. Serves four. @Recipe nutrition:Nutrition values per serving: 664 calories, 15 g fat (4 g saturated), ; 100 g carbohydrates, 7 g fiber, 35 g protein, 114 mg cholesterol, 641 mg sodium. "Cooking for Isaiah" by Silvana Nardone (2010 Sprig)

  • Pan-fried Shrimp and Caramelized Scallion Rice Cakes Feb 8, 2011 2:21 PM
    5 tablespoons extra-virgin olive oil, divided 6 scallions, trimmed and coarsely chopped 1 tablespoon sugar 2 tablespoons balsamic vinegar 1 cup arborio rice 2 cups vegetable or chicken broth ½ cup water 8 ounces medium shrimp, peeled, deveined and cut into 1/4-inch pieces 1 teaspoon hot sauce, or to taste Salt and ground black pepper 2 large eggs, lightly beaten Heat the oven to 375 degrees. In a small ovenproof pot, heat 1 tablespoon of the olive oil over medium. Add the scallions and sugar and cook, stirring occasionally, until caramelized, about 10 minutes. Stir in the vinegar and let cook for 1 minute. Transfer to a plate. Wipe out the pot and heat another 2 tablespoons of the olive oil over medium. Add the rice and cook, stirring, until the rice is toasted, about 3 minutes. Stir in the broth and water. Transfer the pot, uncovered, to the oven and bake for 30 minutes. Remove the risotto from the oven and stir in the scallions, shrimp, hot sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Let cool to room temperature. Stir in the eggs and refrigerate for about 1 hour. Shape the cooled rice mixture into 8 cakes, each about 1/2 inch thick. Refrigerate for about 1 hour. In a large skillet, heat 1 tablespoon of olive oil over medium-high. Add 4 rice cakes and cook without moving them for 4 minutes. Flip the cakes and cook for another 4 minutes, or until golden and firm to the touch. Transfer to paper towels to drain. Repeat with the remaining 1 tablespoon olive oil and rice cakes. Cook's notes: To keep the first batch of cakes warm while the second cooks, place them in a 200-degree oven. A wasabi-spiked mayonnaise or sour cream would make an excellent dipping sauce for these fried cakes. @Recipe nutrition:Nutrition values per serving: 245 calories, 11 g fat (2 g saturated), 25 g carbohydrates, 1 g fiber, 11 g protein, 97 mg cholesterol, 360 mg sodium. "Cooking for Isaiah" by Silvana Nardone (2010 Sprig)

  • Cream of Chicken, Wild Rice and Mushroom Soup Feb 8, 2011 2:20 PM
    3½ cups chicken broth 1 cup carrots, sliced ½ cup celery, sliced ⅓ cup wild rice (uncooked) 1 medium onion, chopped 1 cup mushrooms, sliced ½ teaspoon dried thyme ¼ teaspoon pepper 2 tablespoons butter 3 tablespoons flour 1 cup half-and-half 1½ cups cut up, cooked chicken In a deep pot combine chicken broth, carrots, celery, wild rice, onion, mushrooms, thyme and pepper; bring to a boil. Reduce heat, cover and simmer 1 hour, or until rice is tender. In small saucepan melt butter, whisk in flour, then half-and-half. Bring to a bubble, cook and stir 1 minute. Slowly add mixture to soup, stirring. Add chicken and heat through. Season with salt and pepper to taste. Serves four to six.

  • Pomegranate-Apricot Brown Rice Mar 1, 2011 5:11 PM
    2 cups brown basmati rice 3 cups pomegranate juice, divided 2 cups cold water Salt 1½ cups coarsely chopped dried apricots (preferably California or Pacific) ¼ cup plus 2 tablespoons olive oil 6 cups coarsely chopped yellow onion (about 1 3/4 pounds) 1-2 tablespoons pomegranate molasses ½ teaspoon ground cinnamon ¾ -1 cup pomegranate seeds Fresh cilantro, chopped, for garnish (optional) Heat oven to 375 degrees. Place the rice in a mesh strainer and rinse well under cold water. Drain, then transfer the rice to a 13-by-9-inch baking pan. Add 2 cups of the pomegranate juice, the water and 1 tablespoon of salt. Mix, then cover with foil and bake for 1 hour. Meanwhile, in a small bowl combine the apricots with enough warm water to cover. Set aside to soak. In a large heavy skillet over medium-high, heat 1/4 cup of the olive oil. Add the onions, sprinkle them lightly with salt, then saute until the onions are tender and gold. Stir in 1 tablespoon of the pomegranate molasses and the remaining 1 cup pomegranate juice. Increase heat to high, and boil, uncovered and stirring, until all the liquid is evaporated. Taste and adjust the seasoning (it may take quite a bit of salt), adding more pomegranate molasses if desired. Drain the apricots (discarding the liquid), and stir them and the cinnamon in to the onions. Cook for another few minutes, stirring often, to blend the flavors. Remove the skillet from the heat and set aside until the rice is cooked. When the rice is done, lower the oven to 350 degrees. Sprinkle the remaining 2 tablespoons of oil over the rice and toss gently. Add the onion-apricot mixture and toss to combine. Cover the pan with foil and bake for another 10 minutes. Taste and adjust salt. Fluff the rice with a fork, scatter the pomegranate seeds over the top, and garnish with cilantro, if using. Serves eight. @Recipe nutrition:Nutrition values per serving: 407 calories, 12 g fat (2 g saturated), 73 g carbohydrates, 6 g fiber, 5 g protein, 0 cholesterol 17 mg sodium. "Jewish Holiday Cooking" by Jayne Cohen (2008 Wiley)

  • Stuffed Zucchini - Qoussa Mahshi Aug 11, 2010 12:01 AM
    8 medium zucchini, cored 1 cup short-grain rice 1 pound lean ground beef ⅓ cup olive oil ¾ teaspoon ground pepper, and a pinch ½ teaspoon ground allspice, and a pinch 1 teaspoon salt, and a pinch 2 medium tomatoes, diced 2 lamb shoulder chops, bone-in 2 ounces tomato sauce 2 cups water Cut off the stem end. With an apple or zucchini corer (see note) slowly work your way through the center, removing the pulp a half inch at a time, gradually pushing deeper into the core. (It is important to proceed delicately against the sides off the zucchini and the bottom so as not to pierce it.) Soak the cored zucchini in salted water for half an hour; remove from water and drain thoroughly. Wash rice under warm running water for several minutes; drain. Transfer to a large bowl and add beef, oil, ¾ teaspoon pepper, 1/2 teaspoon allspice and 1 teaspoon salt. Mix thoroughly. Fill each zucchini with the rice and meat mixture until you can fit your little finger inside the zucchini up to the first knuckle. Do not over-fill or pack the stuffing; the rice will expand during cooking. Cover the bottom of a 4-quart pan with the tomatoes, top with the lamb. Sprinkle with the pinch of pepper, allspice and salt. Place stuffed zucchini on top of the lamb, pour tomato sauce and water over all. Cover pot and bring to a boil, cooking 10-15 minutes. Reduce heat and simmer until sauce is mostly absorbed and thickened, about 40 minutes. Serves eight. Cook's note: Middle Eastern stores carry zucchini corers (they're longer than apple corers) or look for them online.

  • Middle Eastern Rice Salad Aug 4, 2010 12:01 AM
    2 tablespoons olive oil ½ Vidalia or other sweet onion, thinly sliced (about 3/4 cup) 1 can (16 ounces) chickpeas, rinsed and drained ½ teaspoon ground cumin ¼ teaspoon salt Freshly ground black pepper 3 cups cooked brown rice ½ cup chopped dates ¼ cup chopped fresh mint ¼ cup chopped fresh parsley Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, about 5 minutes or until onion begins to brown. Remove from heat, and stir in chickpeas, cumin, and salt. Season to taste with freshly ground black pepper. Combine rice, onion-chickpea mixture, dates, mint, and parsley in a large bowl. Toss well until thoroughly combined. Serve warm or at room temperature. Serves four. @Recipe nutrition:Nutrition values per serving: 380 calories (21.3 percent from fat), 9 g fat (1 g saturated fat), 67 g carbohydrate, 8 g fiber, 8 g protein, 0 cholesterol, 360 mg sodium, 4.1 g resistant starch. "The Carb Lovers Diet: Eat What You Love, Get Slim for Life" by Ellen Kunes and Frances Largeman-Roth (2010 Oxmoor House)

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