I have not posted in a while, but that is because I have not been making new recipes recently. We have so many great recipes on this site, and I had fallen into a trap of cooking the same 4 or 5 things because they are so tasty. Yesterday I decided to browse my list of “to make” recipes and came across one that for months I kept meaning to make. When it came down to buying the ingredients, it always just looked a little too healthy. Since the holidays are around the corner, I thought it best to start getting the health in now. This is a recipe for mushroom and leek wild rice I saw on Closet Cooking, with my own tweaks. It is so tasty and surprisingly filling. It reminds me of a healthier version of my mushroom and leek risotto recipe! I highly recommend making this. I served the rice over a bed of baby greens and added a couple slices of skirt steak for extra protein (quickly marinated in a soy, garlic, onion, sugar mixture and grilled).
Wild rice takes longer to cook then regular rice so start it first! The mushroom, leek, herb, rice mixture is tossed with balsamic vinaigrette. Feel free to use your favorite recipe, I wrote down a standard one below.– ts
1 cup wild rice
2 cups chicken broth
1 tablespoon butter
1 tablespoon oil
2 – 3 leeks green and white parts cleaned and sliced
2 cloves garlic
8- 10 ounces mushrooms (sliced) – I used a mix of cremini, shiitake and oyster
1 teaspoon thyme (chopped)
salt and pepper to taste
a large handful chopped pecans
about a 1/4 cup balsamic vinaigrette (recipe below)
- Simmer the wild rice in the broth on medium-low heat, covered, until it is tender and it has absorbed all of the broth, about 50-60 minutes and remove from heat. Drain excess liquids.
- Heat the oil and melt the butter in a large dutch oven/pan.
- Add the leeks and saute until tender, about 10 minutes.
- Add the garlic and saute until fragrant, about a minute.
- Add the mushrooms, thyme, salt and pepper and saute until the mushrooms are just starting to caramelize, about 10-15 minutes.
- Mix the wild rice, mushrooms, pecans and balsamic vinaigrette
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1-2 large cloves garlic minced
chopped herbs (optional)
1/4 teaspoon salt
1/4 teaspoon pepper
1. Mix/shake everything together
This is the less-creamy, more tangy version of your standard coconut rice. Lemongrass and ginger are always fun. Plus you get to infuse something here, and that makes everyone feel much more culinarily-empowered.
2 cups of vegetable stock (recipe coming soon)
2 lemongrass stalks, chopped
2-inch piece of ginger, chopped
1 cup of jasmine rice
splash of coconut milk
salt to taste
- Heat stock in a sauce pot. Add ginger and lemongrass. Simmer for 15 minutes.
- Strain Stock. Add rice to pot with infused stock. Bring to boil.
- Once it comes to a boil, cover and turn off heat. Let steam for 20 minutes.
- Add a splash of coconut milk, stir and serve.
Chef John and I use my wok at the least 2 times a week because well I have an unhealthy relationship with Asian food and we love my wok. We make about a dozen varieties of fried rice, but Jean-Georges Vongerichten’s is hands down the best recipe. It is so simple and clean yet extremely flavorful; it’s unlike any other fried rice I have had. Like all fried-rice dishes, you must start this one with leftover rice; fresh rice is simply too moist. Bittman suggests using white rice from Chinese takeout; not a bad call. The recipe calls for jasmine rice, almost any rice will do as long as it is a day old. Also the original recipe calls for cooking the rice in rendered fat; I am just using peanut oil. Unlike other one pot fried rice dishes, this one has a couple steps but is 100% worth the effort. I highly recommend sprinkling some fried pancetta along with the ginger and garlic. Of course Jean-George serves this by molding it into beautiful mounds and tops each with egg and garnish. -ts
A Mark Bittman adaption of a Jean-Georges Vongerichten recipe, with a few tweaks. Serves 2.
1/3 – 1/2 cup peanut oil
2 tablespoons minced garlic
2 tablespoons minced ginger
1 cup thinly sliced leeks, white and light green parts only, rinsed and dried
1 cup day-old cooked rice, preferably jasmine, at room temperature
2 large eggs
2 teaspoons sesame oil
2 teaspoons soy sauce
- In a large skillet, heat peanut oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
- Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
- Raise heat to medium and add rice. Cook, stirring well, until heated through and almost crispy. Season to taste with sesame oil and soy sauce.
- In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
- Divide rice among two dishes. Top each with an egg and drizzle a little more sesame oil and soy sauce. Sprinkle crisped garlic and ginger (and pancetta if using) over everything and serve.
After many trials at different risotto methods and recipes, I have finally found the one. This is based off of my favorite leading lady in the kitchen (other then Julia) Lidia Bastianich’s Basic Risotto recipe. This recipe is so good. I use the leftovers and make Risotto balls, creamy and cheesy meets deep-fried, yes please! You just dredge them in a batter and fry. I add more cheese in the middle of the balls. – ts
1 package hot chicken stock (preferably homemade, it will change the whole experience of this dish)
3 tablespoon olive oil- enough to sauté onions, leeks, and mushrooms (add more during cooking process if needed)
1 medium yellow onion minced
1 medium leek, white parts only, trimmed, cleaned and chopped
4 to 6 scallions, trimmed, white and green parts chopped separately
12 ounce mixed mushrooms
2 cup Arborio rice
1/3 cup dry white wine or red wine (good wine please)
zest and juice of 1 lemon
handful of herbs (thyme or rosemary will work)
2 tablespoon unsalted butter, cut into 4 pieces
freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper
- Pour the stock into a 2-quart saucepan and keep it hot over low heat.
- Heat the olive oil in a large pot (dutch oven) medium heat. Stir in the onion and cook, stirring occasionally, until softened, about 4 minutes. Stir in the leek and the white parts of the scallions and cook, stirring, until the onion is golden, about 6 minutes. Adjust the heat under the pan as the onion browns so that it cooks slowly with gentle bubbling.
- Add the mushrooms along with salt and pepper for seasonings, add herbs, lemon zest and juice of half a lemon. Let sauté for about 7 mins.
- Stir in the rice and continue stirring until the grains are coated with oil and toasted (the edges will become translucent), 1 to 2 minute. Toasting your rice is very important so don’t skip out on this step!
- Pour in the wine and let it boil, stirring the rice, until evaporated.
- Season the rice lightly with salt and ladle enough of the hot stock into the pan to barely cover the rice. Bring to a boil, lower the heat so the stock is at a lively simmer. Cook, stirring constantly, until all the stock has been absorbed and you can see the bottom of the pan when you stir.
- Continue cooking, pouring in the remaining hot stock in small batches–each addition should be just enough to completely moisten the rice–and cook until each batch of stock has been absorbed. Stir constantly until the rice mixture is creamy but al dente. This will take anywhere from 15-30 minutes from the time the wine was added. Make sure to taste the rice during the process to test for doneness. When in doubt, undercook–risotto continues to cook, even after it is removed from the heat.
- Towards end of cooking process, taste for additional seasons of salt and lemon juice. I like everything lemony so I add the rest of the lemon juice.
- Remove the pan from the heat; stir in the butter and green parts of the scallion until the butter is completely melted. Stir in half the grated cheese. Taste the risotto and add salt, if necessary, and pepper. Top with freshly grated cheese.
Dot gave me The Lee Brothers Southern Cookbook for Christmas a few years ago and, as sometimes happens when you get cookbooks (or enormous soup pots or aprons) very often, it hasn’t gotten its fair share of airtime.
So yesterday I did what any rational 28-year-old woman would do: I threw a hissy fit and insisted we incorporate it into our dinner despite the fact we already had plenty of food and we had no idea whether or not it would be good.
As is seldom the case, my age-inappropriate behavior paid off. This dish had a lot of flavor yet was not difficult to make (though I did read the recipe 10+ times because my mind was only working at half-speed yesterday). I think The Chef dosed it with some extra red pepper flakes which gave it great heat.
I’d even be willing to stake RipleyPickles’ name on this one because I totally don’t care about rice, but this was legitimately nummy. I’m thinking next time we amp it up with andouille and take it to main-dish status.
4 slices bacon, cut into small dice (kitchen shears make this process much easier)
1 yellow onion, diced
3 cloves garlic, crushed
1.5 cups long-grain rice
2.5 cups chicken broth
28-oz. can stewed tomatoes
1 teaspoon crushed red pepper flakes (+ more if ya nasty)
1 teaspoon paprika
1 teaspoon salt & pepper
Cavendar’s or Tony Chachere’s to taste (because my tastebuds are completely whacked by MSG-goodness, so season at your own risk)
- Preheat oven to 425 degrees.
- In a food processor puree tomatoes, crushed red pepper flakes, paprika and seasoning. Set aside.
- In a large skillet fry bacon, remove with slotted spoon and set aside.
- Saute onion and garlic in bacon fat over medium heat until soft. Add rice and cook for 2 minutes, stirring frequently. Add 2 cups broth and mix.
- Add tomato mixture to skillet and bring to a boil then reduce and cover. Simmer for 20 minutes.
- Make sure rice is still slightly “soupy” (add extra broth if necessary), and transfer to oven. Bake for 25 minutes or until liquid has been absorbed.
- Stir in bacon and serve. Nummo.
Clearly I will need to try out the Chef’s mussel recipe STAT with Sake naturally to get rowdy. Here is my mussel recipe which incorporates rice in the dish. I serve with a baguette and mesclun salad on side. Unlike RipleyPickles, I am a nerd and tend to photograph my food, see attached picture. -ts
1 large onion
minced 4 stalks lemongrass
white part only, finely minced
1 tablespoon minced garlic
2 cups sushi rice
1 cup white wine
2 cups chicken stock
2 pounds PEI mussels, scrubbed
1/2 bunch parsley, chopped, for garnish
1 lemon, wedged
Kosher salt and freshly ground black pepper to taste
Olive oil to cook
- Lightly coat a large paella pan (dutch oven or large pot will work too) over medium-high heat with olive oil and add onion, lemongrass and garlic and sauté until soft
- Season with salt and pepper. Add rice and sauté, coating thoroughly with the aromatics.
- Deglaze with white wine and reduce by half; add stock and season.
- Stir the rice, check again for flavor.
- Add the mussels, stir again, cover and simmer on low heat, about 25 minutes until rice is cooked through.
- Discard any unopened mussels.
- Squeeze some lemon juice. Serve family style in pan, garnished with chopped parsley and lemon wedges.