Archive for the ‘White Rice’ Category

Sesame Pork Rice

sesame-pork-rice
Recipe & picture courtesy of My Recipes

Makes 4 servings

  • 2 (3 1/2-ounce) bags boil-in-bag long-grain rice
  • 1 pound boneless center-cut loin pork chops, cut into bite-sized pieces
  • 1 1/2 teaspoons bottled minced garlic, divided
  • 1 teaspoon bottled ground fresh ginger, divided
  • 1 tablespoon dark sesame oil, divided
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 1/2 cup chopped green onions
  • 1 tablespoon toasted sesame seeds
  1. Cook rice according to package directions; omit salt. Drain well; set aside.
  2. While rice cooks, toss pork with 1/2 teaspoon garlic and 1/2 teaspoon ginger. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; sauté 3 minutes or until done. Remove from pan; keep warm.
  3. Heat 1 teaspoon oil in pan over medium-high heat; add 1 teaspoon garlic and 1/2 teaspoon ginger; sauté 30 seconds. Add rice, soy sauce, hoisin sauce, and vinegar; cook 2 minutes, stirring constantly. Stir in pork; cook 2 minutes or until thoroughly heated. Sprinkle with green onions and sesame seeds.

**Personal Review: This was very simple to make – it tasted pretty good too – although I think I will add a scrambled egg, onions and other “goodies” to this the next time I make it.**

California Roll Salad


Recipe & picture courtesy of Good Housekeeping

Prep Time: 15 min
Total Time: 15 min
Serves 4

  • 1 package(s) (8.8-ounce) precooked white rice in microwavable cups
  • 3 tablespoon(s) seasoned light rice vinegar
  • 1 head(s) Boston lettuce
  • 1 seedless cucumber, unpeeled and thinly sliced
  • 1 ripe avocado, thinly sliced
  • 1 pound(s) surimi (imitation crabmeat), broken into 1-inch chunks
  • 3 tablespoon(s) reduced-sodium soy sauce
  • 2 tablespoon(s) slivered pickled ginger
  1. Prepare rice as label directs. Pour rice into medium bowl, and toss with 1 tablespoon vinegar; set aside.
  2. Arrange lettuce leaves on large platter. Top leaves with seasoned rice, cucumber and avocado slices, and surimi.
  3. In cup, mix together soy sauce and remaining 2 tablespoons seasoned vinegar.
  4. To serve, drizzle soy dressing over salad; sprinkle ginger on top.

**Personal Review: No Review Yet**

Teriyaki Salmon Supper


Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 53 min
Makes: 4 servings

  • 3/4 cup A.1. STEAKHOUSE Marinade for Seafood Ginger Teriyaki with Orange, divided
  • 4 salmon fillets (1 lb.), skin removed
  • 2 cups small broccoli florets
  • 1 cup short thin red pepper strips (about 1 medium)
  • 1 can (14 oz.) fat-free reduced-sodium chicken broth
  • 2 cups instant white rice, uncooked
  • 1/4 cup thinly sliced green onions (about 1 medium)
  1. Pour 1/2 cup of the marinade over salmon in resealable plastic bag. Seal bag; turn to evenly coat salmon with the marinade. Refrigerate 30 min. to marinate.
  2. Preheat broiler. Remove salmon from marinade; discard marinade. Place salmon on rack of broiler pan. Broil, 4 to 5 inches from heat, 6 to 8 min. or until salmon flakes easily with fork.
  3. Meanwhile, cook remaining 1/4 cup marinade in medium saucepan on medium-high heat until heated through. Add broccoli and peppers; cook 2 min., stirring occasionally. Add broth; bring to boil. Stir in rice; return to boil. Cover; remove from heat. Let stand 5 min. or until all liquid is absorbed. Stir in onions. Serve salmon with the rice.

**Sprinkle with 1/4 cup chopped PLANTERS COCKTAIL Peanuts before serving.

**Personal Review: No Review Yet**

Shrimp Fried Rice


Recipe & picture courtesy of Better’n Eggs

Time-To-Table Time: 35 minutes
Serves: 4 – 6

  • 1 1/2 cups long grain white rice
  • 1 tablespoon Crystal Farms® butter or margarine
  • 1 cup (8 ounces) Better’n Eggs®
  • 1 cup chopped red bell pepper
  • 1 cup finely chopped fresh mushrooms
  • 1/4 cup chopped green onion
  • 1/2 pound cooked small shrimp (cocktail size), thawed if frozen
  • 1/4 cup soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon chili sauce with garlic*
  1. Cook rice according to package directions.
  2. Meanwhile, in 12-inch nonstick skillet melt butter over medium heat. Add Better’n Eggs®. As Better’n Eggs® start to set use spatula to lift edge of cooked Better’n Eggs® letting uncooked Better’n Eggs® flow to bottom of skillet. Cook until Better’n Eggs® are set but still moist. Slide out onto large dinner plate. Cut Better’n Eggs® into long strips; cover to keep warm.
  3. Add red pepper, mushrooms and green onion to skillet. Cook, stirring occasionally, until vegetables are crisp tender (3 to 5 minutes). Add shrimp and cooked white rice. Cook until shrimp and rice are heated through.
  4. In small bowl combine soy sauce, sesame oil and chili sauce; mix well. Pour into rice mixture. Add Better’n Eggs® strips. Cook, stirring gently, until heated.

*Note: Chili sauce with garlic can be found in the Oriental food section of your grocery store.

**Personal Review: No Review Yet** 

Foil-Pack Chicken Fajita Dinner


Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 45 min
Makes: 4 servings, one packet each

  • 1-1/2 cups instant white rice, uncooked
  • 1-1/2 cups hot water
  • 1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
  • 4 small boneless skinless chicken breast halves (1 lb.)
  • 1 each: green and red pepper, cut into strips
  • 1/2 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa
  • 1/2 cup KRAFT Mexican Style Shredded Taco Cheese
  1. Heat oven to 400ºF. Fold up all sides of each of four 18×12-inch sheets of heavy-duty foil to form 1-inch rim; spray foil with cooking spray. Combine rice, water and taco seasoning; spoon evenly onto centers of foil. Top evenly with remaining ingredients.
  2. Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.
  3. Bake 30 to 35 min. or until chicken is cooked through (165ºF). Let stand 5 min. Cut slits in foil to release steam before opening packets.

 **Personal Review: This was very easy to make – but I would suggest seasoning the chicken in something  before putting the packets together.  I think this could be an awesome dish with a seasoned chicken breast vs. a plain one.  But it did taste good.**

Beef & Chimichurri Sauce


Recipe & picture courtesy of Family Circle

Makes: 4 servings
Grill: 16 minutes
Prep: 10 minutes

  • 1 cup parsley leaves
  • 1 shallot, coarsley chopped
  • 3 cloves garlic, chopped
  • 3 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon each salt and black pepper
  • 1 pound boneless beef top sirloin
  • 3 cups prepared white rice (optional)
  1. In a food processor, combine parsley, shallot, garlic, vinegar, olive oil, 1/4 teaspoon each of the salt and pepper. Pulse until combined; set aside.
  2. Heat a gas grill to medium-high heat or prepare a charcoal grill with medium-hot coals. Sprinkle remaining 1/4 teaspoon each salt and pepper over steak. Grill about 8 minutes per side.
  3. Remove steak from grill and place in a glass baking dish; spread the sauce over top and cover dish with foil; allow to sit for 5 minutes. Remove steak from dish and slice. Serve with sauce remaining in baking dish and rice, if desired.

**Personal Review: No Review Yet** 

Devilish Sesame Chicken with Green Beans and Scallion Rice


Recipe & picture courtesy of Rachael Ray

Serves 4

  • 3 tablespoons vegetable oil
  • 1 cup white rice
  • 2 cups chicken broth
  • Salt
  • 1/2 pound green beans
  • 1 pound chicken breast, chicken cutlets or chicken tenders, thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 3 tablespoons tamari (dark soy sauce)
  • 3 tablespoons honey
  • 1 tablespoon hot pepper sauce
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sesame oil
  • 1 bunch scallions, finely chopped
  • 2 tablespoons sesame seeds, toasted
  1. In a large saucepan, heat 1 tablespoon oil, 1 turn of the pan, over medium-high heat. Add the rice; toast, stirring, for a minute or two. Add 1 1/2 cups chicken broth, lower the heat, cover and simmer until tender, about 17 minutes.
  2. In a medium skillet, bring enough water to reach a depth of 1 inch to a boil, salt it, add the green beans and cook for 2 minutes; drain and rinse with cold water.
  3. In a large skillet, heat the remaining 2 tablespoons oil, 2 turns of the pan, over high heat until rippling. Add the chicken and cook until golden, 3 to 4 minutes. Add the red pepper and cook until just softened, 3 minutes. Add the green beans and cook, tossing, for 1 minute.
  4. In a bowl, mix together the tamari, honey, hot sauce, mustard and remaining 1/2 cup chicken broth. Pour the sauce over the chicken and vegetables; toss. Drizzle the sesame oil over the chickenal.
  5. Stir the scallions into the rice and fluff with a fork. Serve the chicken over the rice and top with the sesame seeds. and pepper. Cover to keep warm.

**Personal Review: No Review Yet**