Wild Rice

One of my favorite side dishes is Uncle Ben's Wild Rice. I don't really like paying $4 for a small box of rice so I decided to try to find a version I could make. I found one recipe here.

Uncle Ben's Long Grain and Wild Rice

Source: Recipe Source

1 tablespoon chicken bouillon powder

1 teaspoon dry chopped onion

1/2 teaspoon dry minced parsley

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/4 teaspoon ground ginger

1/2 teaspoon black pepper

1 1/2 teaspoons season salt

2 cups water

2 tablespoons butter or margarine

1 c Premium Minute Rice

1/3 c dry wild rice

Combine all of the ingredients as listed in Dry Mix in medium saucepan. Add to this water, butter, rice and dry wild rice. Bring to boil. Stir once or twice just to combine. Cover pan with lid tightly. Simmer gently 8 to 10 minutes or until almost all liquid has been absorbed. Makes 3 cups cooked rice.

My notes: I have made this a few times now and haven't always put in all of the spices or salt, but I've always liked how it turned out. I also don't use minute rice, so I have to add a little more water or chicken broth and let it simmer about 20 minutes.

Secret in the Sauce

I just thought I'd share with you friends what I did for dinner tonight to trick my family into healthy eating. I had a huge can of spaghetti sauce leftover from the Young Women's pizza project. I wanted to use it, and planned on adding my own spices to make it not taste so, well canned.

At the last minute I threw into the blender several big yellow squash, and some bell peppers, and added the puree to the sauce with my herbs, seasoning, etc. Well, I know this is not an original idea, but I had to tell you it made the best yummiest sauce, a really good consistency and I smiled to myself the whole meal as the kids gulped down their veggies!

Grilled Curry Chicken with Spinach-Coconut Rice

We made this for Sunday dinner, and had it for leftovers tonight (and it tasted even better). The picture I'm posting is the leftover meal, so it's all dumped in one bowl. It is so yummy and a good warmer weather meal. Delicious with the limes squeezed over!

Grilled Curry Chicken with Spinach-Coconut Rice

1 1/2 c plus 2 T canola oil, divided
2 T smooth peanut butter
2 T chopped cilantro
1 T salt
1 T curry powder
2 t minced ginger
1 t tamarind concentrate (hard to find, I usually just omit)
5 t minced garlic, divided
4 boneless, skinless chicken
1 can (13oz) unsweetened coconut milk
3 c jasmine rice
2 large onions, sliced
1 1/2 lb fresh baby spinach, cleaned
Salt to taste
Lime wedges and cilantro for garnish

In blender combine 1 1/2 c oil, pb, cilantro, salt, curry, ginger, tamarindo, and 3 t garlic, until smooth. Place chicken in resealable plastic bags and pour in marinade. Refrigerate overnight.

Remove chicken from marinade, pour marinade liquid into small sauce pan and boil until reduced by half. Grill (or broil) chicken, 12-14 min, turning once. Let stand for 5 minutes before slicing into strips. Serve with sauce on side. (I usually pour some sauce over the chicken slices before serving to get more good saucy flavor.

Meanwhile, pour coconut milk into large measuring cup. Add enough cold water to make 6 cups, bring to boil in sauce pan. Stir in rice and return to boil. Reduce heat, cover, and simmer until liquid is absorbed, about 15 minutes. Let stand 5 minutes. (I do this all in my rice cooker, it's fine).

Heat remaining oil in large nonstick skillet. Add onions and saute’ until softened, 4-5 minutes. Add remaining garlic, spinach, and 2 T water. Cover and simmer until spinach wilts, about 3 minutes. Season with salt. Stir into rice; toss to combine (I don't do this, cause some wimpy people are scared by spinach and delicious grilled onions, so I dish them separately).

Garnish with lime wedges and cilantro sprigs.

Cuban Pork and Coconut Mango Rice

Cuban Pork
Ingredients
1 cup orange juice (I use fresh)
1/2 cup fresh lime juice
1/4 cup vinegar
Bonless pork chops - 1" thick (can use bone in)
1 tablespoon black pepper
2 tablespoons kosher salt
1 1/2 teaspoons ground cumin
t tsp. cinnamon
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
3 tablespoons canola oil
1/4 cup chopped red onion
2 cloves garlic, chopped
sprinkle of Jamacain Jerk Seasoning

Mix all the marinade ingredients and add the pork. I marinade overnight so the citrus really penetrates. Then grill the pork chops - yummmmm

Coconut Mango Rice
Ingredients
1 tablespoon butter
1 large sweet onion (such as Vidalia )
2 minced garlic cloves
1 1/2 cups long-grain rice (I use basimati)
14 ounces unsweetened coconut milk
2 cups water
1 teaspoon salt
1/2 teaspoon curry powder
2 mangos finly chopped
1 sweet red pepper diced
1 green onion, chopped
2 tablespoons lime juice or lemon juice, freshly squeezed
1/2 cup coriander leaves, coarsely chopped (optional)

Directions
In a large saucepan, melt butter over medium heat. Add sweet onion and garlic and cook until softened, about 5 minutes. Add rice and stir until grains are coated with butter. Shake can of coconut milk; add to rice along with water, salt and curry. Cover and bring mixture to a boil. Stir and reduce heat to low; Simmer, covered, for 20 minutes.
After rice has cooked 20 minutes, stir in mango, lime juice, red pepper and green onion. Cover, remove from heat and let stand for 5 minutes to warm mango.

Green Bean Vinaigrette

Green Bean Vinaigrette

1-2 lbs. fresh green beans, washed and stems removed, and steamed, (we like them still crisp)
(dip in ice water to keep bright color)
1/4 c balsamic vinegar (or red wine vinegar would work too)
1/2 tsp salt
1/2 tsp dijon mustard
3/4 c extra virgin olive oil
2 tsp shallots, minced
freshly ground black pepper, to taste

Briefly mix vinegar, salt, and mustard, I just whisk with a fork. Slowly add the oil in stream, whisking. Taste to adjust salt and add more oil or vinegar if needed. Add the shallots and pepper. Toss in a bowl with steamed green beans for about 30 seconds. Royce used to hate green beans, but this recipe totally converted him, now it's his favorite vegetable!

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