Tag: rice

Pan-seared parmesan rice cakes

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We had 3 cups of leftover cooked rice (a mix of jasmine and basmati), and we tried this recipe: https://anoregoncottage.com/parmesan-rice-cakes/ We found 4 (not 3) large eggs achieved the right batter texture. For the parmesan, we used slightly over ½ cup (not quite 2/3 cups) Kraft shredded parmesan (which we prefer to the crumbled kind)… Continue reading Pan-seared parmesan rice cakes

Baked rice pudding with brulee topping

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We tried this recipe: https://www.lanascooking.com/baked-rice-pudding/ Our modifications: first, we used cooked basmati rice and golden raisins. Second, instead of 1.5 cups sugar and zest from one lemon, we used 1.5 cups of homemade citrus-infused sugar. Third, once the baking ended, we let the custard cool for 10 mins and then sprinkled with 2 Tbsp sugar… Continue reading Baked rice pudding with brulee topping

Roasted vegetable, rice, and cheese frittata

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We made a version of frittata based on our pantry: leeks, asparagus, bell pepper, and mushrooms. First, preheat the oven to 425. Take out two rimmed baking sheets. Wash and dry 6 asparagus spears, ½ bell pepper (we prefer any color but green), and 8 oz (about 8-9) cremini mushrooms. Cut the asparagus into 1.5-2"… Continue reading Roasted vegetable, rice, and cheese frittata

Quick rotisserie chicken and rice soup

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We had half a rotisserie chicken leftover (about 2.5 lb), so we tried this quick and easy recipe: https://www.backtothebooknutrition.com/rotisserie-chicken-rice-soup/ Our modifications: first, we added 6 baby skin-on Yukon potatoes, cut into bite-sized pieces (4 pieces per potato) at the same time as the carrots. Second, for the liquid, we used 8 cups chicken stock (half… Continue reading Quick rotisserie chicken and rice soup

Middle eastern lentils and basmati rice with caramelized onions (mujadara)

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We followed this recipe from Faye Levy’s Feast from the Mideast, which is also available online here: https://www.latimes.com/archives/la-xpm-1993-03-11-fo-1350-story.html We followed the book recipe, which called for 1 1/3 cup (not 1 cup) dried lentils. We increased the cumin from 1 tsp to 2 tsp. We also set aside only 1/3 of caramelized onion as topping.… Continue reading Middle eastern lentils and basmati rice with caramelized onions (mujadara)

Hawaiian loco moco

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We tried to recreate this local favorite from a recent vacation. We loosely followed this recipe: http://cookingtheglobe.com/loco-moco-recipe/ Our modifications: first, for the meat mixture, we used ½ cup plain breadcrumbs and 1 tsp soy sauce instead of panko and salt, respectively. We also added ½ tsp dry mustard. Second, for the sauce we first sauteed… Continue reading Hawaiian loco moco

Pasta and rice frittata with Italian flavors

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We tried this recipe to use up our leftover cooked penne: https://www.thekitchn.com/pasta-frittata-267636 We used Rao’s marinara sauce. Because we had only 2 cups pasta, we supplemented with 1.5 cups cooked jasmine rice. We also had 2 Tbsp cherry tomatoes, so we added 1 medium hothouse tomato, diced. For the cheese, we used ½ cup shredded… Continue reading Pasta and rice frittata with Italian flavors

Pressure cooker chicken biryani

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We tried this instant pot recipe with our stove-top pressure cooker: https://myheartbeets.com/instant-pot-chicken-biryani/ Based on our pantry, we used three boneless skinless chicken breasts instead of thighs. This was the first time we used ghee (clarified butter), and we accidentally burned the cashews and golden raisins because we didn’t realize the ghee heated up so quickly.… Continue reading Pressure cooker chicken biryani