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1/4 cup butter
1-1/2 cup minute rice
1/2 cup onion diced
1/3 cup green pepper diced
1-1/2 cup water
1 can tomato sauce 8oz
1 tsp salt
1/2 tsp prepared mustard (optional)
Melt margarine or butter in large skillet, add rice, onion and green pepper. Cook and stir until rice is lightly browned. Add remaining ingredients and quickly bring to a boil. Reduce heat and simmer five minutes. Remove from burner and let stand five mintues. Fluff with a fork and serve.
You can also add chunky salsa and green chilies while cooking if you’d like.
I like sweet fish. I make a great pineapple salmon as well, but this is by far my favorite salmon recipe. Why? Because it’s like having a whole sushi dinner in your mouth at once. Delicious.
Wasabi and Honey Glazed Salmon:
2 Salmon Fillets
4 Tbs. sake
3 Tbs. Honey
3 Tbs. Soy sauce
1 tsp – 1 Tbs (depending on your taste)Wasabi paste
2 Tbs. lime juice
2 Tbs. oil
Start by preparing your sauce so it’s ready for use when the time comes. Put the lime juice in a small bowl and slowly whisk hone through it. Stir in soy sauce, sake and wasabi paste.
On the stove heat a high sided skillet with the oil on medium-high heat. Add salmon to the pan and sear each side for 1-3 minutes. Then reduce the heat to medium or medium low and continue cooking the salmon until cooked through. Remove salmon from the pan and set on plate or a bed of rice.
Add glaze to the skillet and simmer for one minute making sure to stir constantly. Sauce will thicken a bit. Ladle sauce over salmon and rice. Sprinkle with sesame seeds and a lime wedge for garnish.
Follow The Recipe Extra:
To complete the “sushi restaruant” taste this meal has to have steamed edemame as a side dish. There are tons of varieties that you can get from the frozen food section at the grocery store. Also I always use a sake in the dish that I can drink with dinner. I’m partial to Momokawa Pearl sake served cold.
I love Cajun food! The spicier the better. So one day I was craving red beans and rice, so I went to look up a recipe. That’s when I came across a description of Jambalaya. It sounded way better, plus I like protein and it has 4 different kinds. Since I started making the dish, it has been a huge hit, the presentation is impressive (usually a large tray of rice in a circle with the stew in the middle) and no one guesses that it was one of the easiest dinners to make. Give it a try for a party!
1-2 skinless chicken breasts; cubed
1 package of beef sausage or kilbasa, sliced
1/2 lb frozen shrimp
-optional bacon; diced or ham steak cubed, or some type of white fish.
2 roma tomatoes, diced
1 bunch of green onions, sliced
1 green bell pepper diced
1 can beef consume
1 can french onion
1 small can tomato sauce
2 tbs. butter
Creole seasoning (I use Tony Chachere’s)
3 cups rice
Begin by starting rice on the stove. (For making rice see here.) In a large stock pot combine remaining ingredients except for shrimp, tabasco and creole seasoning. Set pot on the stove and set burner to high or med-high. Allow the pot to boil for about 10 minutes, stirring regularly. In the meantime, defrost the shrimp per package instructions. After 10 minutes the chicken should be white and cooked almost all the way through. Reduce heat to medium and add shrimp. Also add tabasco and creole seasoning to taste. Let it simmer until rice is finished. Serve.
Follow the Recipe Extra:
If you’ve got a lot of time on your hands and an iron or high quality stock pot you can also put this in the oven with a lid (@350) for a few hours (stir occasionally, but be careful, the pot will be hot!). The crock pot also works, but not as well I think. You can usually find creole seasoning at your local grocery store. Add a little at a time till you get used to using it. It’s deliciously spicy but it’s also surprisingly salty. Use it sparingly at first; adding a little at a time as you taste.