birthday dessert ideas: rice

Showing posts with label rice. Show all posts

Showing posts with label rice. Show all posts

[Recipe] Dal Tadka

I was getting back home after my evening walk and suddenly I thought of Dal Tadka and the past hour I spent looking at recipes on the net to see how easy/complicated it was.. And now I think I found the ultimate recipe.. I found it on this blog. It sounded easy and interesting so off I went to the kitchen to give it a shot.

I tweaked the recipe a bit, and here is how I made it

Cooking time: 35mins
Prep time: 10mins
Serves- 2

The Daal
2 tbsp tuvar dal
1 tbsp moong dal
1 small onion chopped roughly
1 green chilli
1/2 tsp turmeric powder
2 cups water

Salt to taste

For the tempering

1/2 tsp Ghee
1 tsp cumin
2 red chilies

1 small onion, finely chopped

1 small tomato, finely chopped
1 tsp ginger- garlic paste

1 tsp garam masala powder

a pinch of asafoetida/hing
1 tsp kasuri methi/dry fenugreek leaves, crushed
salt as required

Method

1. In a pressure cooker, add the washed dals with a pinch of salt, onions, 2 cups of water and allow it to cook [5-6 whistles] . Once done, remove and mash the dal well.
2. In another smaller pan, add some ghee, and all the ingredients listed under "tempering" and let it saute for a few minutes.
3. Add the cooked dal to the tempering and let it come to a boil.
3. If you feel daal is too thick, add water depending on your preference

Serve hot with plain rice. I also had some pickle and it was heaven!! :-))

Lime Cilantro Pineapple Rice

I can't cook rice. I'm horrible. It either turns out too sticky, raw, burnt, chewy, crunchy or a combination of all of them. Well people, no more of that, I finally bought a rice cooker! I meant to get a picture of my baby but forgot. She's small, only cooks 3 cups at a time, tops. She's inexpensive. I don't have a lot of money for extras so we went cheap. But she doesn't burn my rice! She knows when the rice is done and it makes me so happy! Who would have thought a $15 appliance could make me so happy!

I've made brown rice so often now and I just love it! Much as I love it plain, today I decided to jazz it up a bit. Yea, it's citrusy and acidy but holy yum does it taste good! It's like dessert rice with dinner. I love pineapple and with these Bean and Pineapple Tacos, it was fantastic!

Lime Cilantro Rice with Pineapple

3 cups brown rice, cooked
Juice from 1 large lime
1 small can crushed pineapple, drained
1/2 cup cilantro, chopped
Salt and pepper

Combine your cooked brown rice with the juice from the lime, the drained pineapple and cilantro. Stir to combine and serve. Add salt and pepper as desired.

Serve Pineapple Rice with:

Chipotle Bean Burritos
Southwestern Chicken Tostadas with Pineapple Kiwi Salsa
Pork Carnitas
Lentil Tacos
Baked Black Bean Taquitos
Chipotle Honey Meatballs
Apple Chicken Quesadillas
Spicy Black Bean Cakes with Lime Cilantro Sour Cream

White Bean, Wild Rice & Almond Burgers

My husband refused to call these burgers. He said they aren't considered burgers unless they can go on a grill. Pffft! So they may be a little flimsy for the grill, they tasted awesome and were the best bean veggie burgers I've made.

If you have a food processor, these will be a snap. I pureed everything but the rice and the texture was perfect.

I was wondering if they would need an egg binder but they held together quite nicely. The beans smushed everything together perfectly.

They were a little dry so I did add some salsa to the burger. They really tasted good though and I for sure will make them again.

This is Day 13 of 30 Days of Vegan recipes. Seriously, with burgers like this, I don't think I ever need to eat meat again.

White Bean, Wild Rice & Almond Burgers Recipe

1/2 cup uncooked wild rice, rinsed
1 cup red onions, finely chopped
1 cup celery, finely chopped
3 cloves of garlic, minced
1/4 tsp. dried basil
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup raw almonds, lightly toasted
1 can white beans, drained and rinsed

Combine rice and 2 cups water in a saucepan. Bring to a boil, reduce heat, cover and simmer for about 45 minutes or until rice is tender. Drain any excess water.

While rice is cooking, water saute onions, celery and garlic over low flame for about 10 minutes or until tender. I used my food processor for the veggies to get them really small. Stir often and let water steam off. Stir in basil, salt and pepper.

Finely chop almonds in food processor. Add beans and process until beans are pureed and mixture is well combined. Place in a bowl and stir in wild rice and onion mixture.

Form into burgers. If mixture is too wet, a small amount of whole grain bread crumbs or oats may be added. I didn't need any. Place burgers on a baking sheet lined with parchment paper. Bake at 350 degrees for 40 minutes, turning carefully after 20 minutes.

Mexican Rice Skillet

I love meals that come together quickly. I like to make extra rice so there is often rice in the refrigerator ready to use. Ordinary ingredients come together to make a fantastic tasting dish. Everyone loved it.

Mexican Skillet Rice

1 egg, beaten
1 lb. chicken, chopped
1 onion, chopped
1 tbsp. olive oil
3 garlic cloves, minces
2 cups rice, cooked (I used brown)
1 can black beans, drained and rinsed
1 can corn, drained (or a couple cups of frozen corn)
1 jar (7 oz.) roasted sweet red peppers, drained and chopped
1 jar of taco sauce (8 oz)
2 green onions, chopped
1/4 cup cilantro, chopped

In a large skillet, coated with cooking spray, cook and stir egg over medium heat until set. Remove and set aside.

In the same skillet, stir fry chicken and onion in oil until chicken is no longer pink. Add garlic, cook 1 minute longer. Stir in the cooked rice, beans, corn, peppers, taco sauce and green onions, heat through. Stir in the reserved egg, sprinkle with cilantro.

Broccoli Cheese Rice Casserole

I've been a lazy cook recently. I've been making more of the "throw a bunch of stuff in a pan and call it dinner" kind of mood. I haven't really been in mood to create new recipe and have been sticking with some old stand by recipes. This is a great recipe that comes together quickly and is quite versatile. I've made it several times and it's never really the same every time.

I love putting a zucchini in this but found that my last zucchini was not good. Very disappointing. So I threw a red pepper in there instead. I liked it and will probably use both next time I make it.

You can get creative with the cheeses as well. Cheddar and Parmesan combo is probably my favorite but I always have Colby jack in the fridge so that gets used often too.

This is an especially easy meal if you have leftover rice in the refrigerator. When I make rice, I always make a big batch and somehow it always seems to get used. This time I only had about 2 cups of cooked rice rather than 3 cups. I thought about making more but you know, that lazy thing kicked in and I decided that 2 cups would do.

What are some of your favorite lazy meals to make?

Broccoli Cheese Rice Casserole

2 tbsp. butter
1 medium onion, chopped
2 tbsp. garlic, minced
1/4 cup flour (I used gluten free)
2 cups milk
1 tsp. Dijon mustard
1/2 tsp. salt and pepper
8 oz. cheddar cheese, shredded (or whatever kind you have)
1/3 cup fresh Parmesan cheese, shredded
3 cups cooked rice, I used brown
3 cups cooked broccoli florets
1 small red pepper, chopped
1 small zucchini, cut in rounds and halved

Spray a 9 x 13 in. casserole pan. In a large saucepan, melt the butter over low heat, add onion and saute for about 5 minutes. Add garlic and saute for about a minute. Whisk in flour and cook 3 - 4 minutes, whisking constantly. Slowly stir in milk, mustard and season with salt and pepper, bring to a simmer for about 4 minutes, stirring occasionally. Add most of the cheddar cheese (saving about 1/3 cup for the top), add Parmesan cheese. Stir until mostly melted, remove from heat.

Stir in rice and broccoli florets, pour into casserole pan, sprinkle remaining 1/3 cup cheese over top. Bake 20 - 30 minutes at 400 until bubbly and lightly golden on top.

Recipe- Zucchini & Broccoli Rice with Corn

I was home alone and that meant I could go woohoo and cook whatever I wanted.. No maid No cook, rather neither had showed up that day. For some it might have a moment of panic but not for me. It was such a liberating feeling, to know that the house was all mine..

Opened the fridge, rummaged through what was in it and found the bag of goodies- zucchini, broccoli, and one big corn.. That was all I needed.

The Rice-
1cup rice (I used normal rice but you can use Basmati rice)
1/4 zucchini chopped up
1/2 broccoli cut into florets
1 tomato
2 cloves
2 cardamom
1 small stick of cinnamon
1/2 green chilli ( this one was big)
Butter- 1tsp
Salt to taste

How:
1. In a pan dry roast the spices and tart them aside
2.add a wee bit of butter and fry the green chilli
3. In a rice cooker add all the ingredients and allow to cook
4. In about 25-30 mins the rice is ready

Options- you can add herbs/ garam masala/onion- garlic and just about anything else to the rice..

The Corn-
Quite simple- I broke the corn in half, added a bit of turmeric powder and salt and let it cook in the pressure cooker for a food 20 mins

Lunch was served and it was delicious!!

Baked Salsa Rice with Green Chilies, Lime & Cilantro

I still haven't bought a rice cooker or a good pan with a lid to make rice. So I was excited to make a baked rice. I love having rice with my mexican meals. I actually ended up chucking the rice and the beans onto the taco for one big heaping messy taco.

Leftovers are the best! Dinner the next night was taco meat with beans, rice and scrambled eggs with spinach. Once again, it didn't stay pretty for long. All jumbled up, it tasted pretty darned good!

Baked Salsa Rice with Green Chilies, Lime & Cilantro Recipe
Adapted from Kalyn's Kitchen

1 onion, chopped
1 can (4 oz) diced green chilies, with juice
1/4 tsp. tsp. ground cumin
1 cup salsa
1 1/2 cups chicken broth
2 tbsp. lime juice, divided
1 cup long grain rice
1/2 cup cilantro, chopped

Saute onion in a bit of cooking spray for about 5 minutes. Add the cumin and diced green chile peppers and cook for about 2 - 3 minutes more. Add the salsa, chicken broth and 1 tbsp. of the lime juice and bring to a boil, then stir in rice.

Transfer the mixture to a casserole dish with a tight fitting lid. Cook the rice, covered for about 45 minutes or until all the liquid has absorbed and the rice is cooked through. When the rice is done, fluff with a fork, stir in the other tablespoon of lime juice and chopped cilantro. Serve hot. Add Tabasco sauce if you'd like it hotter.

One Year Ago...

Ham and Pineapple Fried Rice

Veggie Fried Rice

It's hard to get my kids to all eat the same things. I often have to make different meals for everyone. Which of course, is quite annoying. One thing that we all agree on is fried rice. You know, the take out kind that has so much grease that you can take a paper towel to it and blot it? It's good, of course but oh-so high calorie. I've made fried rice before but the kids haven't eaten it. That was a couple of years ago so I wanted to try it again.

This was really good. We ate it with chicken egg foo yung. The boys did not go for the egg foo yung but they DID like the rice! Score! They ate theirs with some ham which was find with me. At least all of us liked the rice.

Veggie Fried Rice
Adapted from Annie's Eats

2 tbsp. vegetable oil, divided
2 large eggs, lightly beaten
2 carrots, peeled and diced
1 medium onion, diced
1 cup frozen peas
1 cup bean sprouts
3 green onions, chopped
4 cups cold cooked rice
3 tbsp. soy sauce
Salt and pepper to taste

Heat 1 tbsp. oil in a large skillet. Once the pan is hot, add the eggs. Cook, stirring until they are lightly scrambled but not dry. Transfer the eggs to a plate and set aside. Wipe out the pan and return to the heat.

Add the other tablespoon of oil to the pan. Add the carrots and onion to the pan. Cook, stirring occasionally, until the veggies are slightly tender, about 5 - 7 minutes. Stir in the peas, bean sprouts and green onions. Cook briefly, about 1 minute. Add the rice to the pan and stir, breaking up the clumps. Stir in the soy sauce, salt and pepper to taste. Continue the cook, stirring occasionally, until completely warmed through. Stir in the eggs.

One Year Ago...

Smokey Chipotle Meatloaf

This is linked with:
$5 Dinner Challenge at $5 Dinners
Made from Scratch at Living with Food Allergies and Celiac
My Meatless Mondays at My Sweet and Savory
Just Another Meatless Monday at Hey, What's for Dinner Mom?
Made for you Monday at Skip to My Lou
Works for Me Wednesday at We are THAT Family
The Mommy Club at Crystal and Co.
Whole Food Wednesdays at This Chick Cooks

Rice Casserole with Bacon and Spinach

My family doesn't eat spinach. More specifically; my husband doesn't eat spinach. I haven't made many meals that include spinach. At least not when hubs is home.

Funny thing, I actually scheduled to make this on a night that he worked. He's also not too keen on eggs for dinner. I know, I know, you're asking yourself what I ever even saw in this guy!

Well, the schedule changed and he was indeed, home for dinner.

He loved it! He ate plenty and didn't complain once. See, he is a good guy. I did make him some fried ham to go along with it. That helped. :-)

I thought it was fantastic. I actually wish he hadn't been home as I would have had leftovers for breakfast! Is that wrong of me?

Rice Casserole with Bacon and Spinach Recipe
Adapted from Gluten Free Homemaker

3 cups cooked brown rice
12 oz. cooked bacon, crumbed or in chunks
6 oz. fresh spinach
1 onion, chopped
2 cloves garlic, minced
1 tbsp. bacon grease
1 tbsp. dried parsley
1/4 tsp. dried ground thyme
Salt and pepper, to taste
1 cup milk
2 large eggs

Saute onion in the bacon grease for about 4 - 5 minutes until tender. Add garlic and stir in for about a minute. Add the spinach to the onion and garlic. Saute until just wilted.

Combine the rice, bacon, onion mixture, parsley, thyme, salt and pepper.

In a small bowl, combine the milk and eggs, beating the eggs with a fork until they are combined with milk. Add the milk mixture to the rice mixture. Stir well.

Spoon into a greased 9 x 13 in. baking dish and spread evenly. Bake at 350 for 30 minutes.

One Year Ago...

Banana Foster Amish Friendship Cake

This is linked with:
Tuesday at the Table at All the Small Stuff
Hearth and Soul at 21st Century Housewife
Slightly Indulgent at Simply Sugar and Gluten Free
Works for Me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Whole Food Wednesdays at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.
Foodie Friday at Simple Living
Spinach Roundup at Gnowfglins

Brown Rice Casserole with Sausage and Peppers

Easiest. Casserole. Ever. I happened to have leftover rice in the fridge. Hubs accidently bought bulk sausage in the tube instead of links for breakfast. Onions and peppers are always in the refrigerator. This was really a throw together casserole and I loved it.

I used breakfast sausage but you could use any sort of sausage. I loved this and it would be great to play around with the spices to see what different flavors you come up with!

Brown Rice Casserole Recipe
Adapted from Kalyn's Kitchen

1 large onion, chopped
1 pepper, red or green, chopped
1 tsp. Italian seasoning
1 lb. sausage (I used Jimmy Dean)
1 1/2 cups cooked brown rice (leftover in the frig, it might have been more)
3/4 cup cheese (I used colby jack)

Saute the sausage until almost done. Add the chopped onion and pepper and saute until meat is done and veggies are getting soft. Add the italian seasoning and cook for another minute. Add the rice and stir. Put the mixture into a casserole dish. I used a 9 x 13 and it was pretty thin, you could use an 8 x 8 for a thicker casserole. Sprinkle cheese on top. Put the casserole into oven and bake for 20 - 25 minutes until cheese is melted all is hot.

One Year Ago...

Amish Friendship Honey Biscuits

This is linked with:
Foodie Friday at Rattlebridge Farm
Gallery of Favorites at 21st Century Housewife
Friday Favorites at Simply Sweet Home
I'm Lovin' It at Tidy Mom
Weekend Wrap Up Party at Tatertots and Jello

Honey Sesame Chicken in the Slow Cooker

I love nothing more than chucking meat in the slow cooker, dump in some sauce and come home to an awesome meal.

Here's the problem.

I. Can't. Make. Rice.

I follow the directions but it just never turns out. It's either mushy, undercooked or completely dry and stuck to the pan. This time it was undercooked AND mushy. I'm talented, aren't I.

So - Hubs stopped at the nearest chinese place and picked up some fried rice. It added to the calories quite a bit but was really good. Some day I'll quit being cheap and actually buy a rice cooker.

Honey Sesame Chicken Recipe
Adapted from Very Culinary

1 1/2 - 2 lbs. chicken
Salt and pepper
1 cup honey
1/2 cup soy sauce
1 small onion, diced
1/4 cup ketchup
2 cloves garlic, minced
1/4 tsp. red pepper flakes
1 1/2 tbsp. cornstarch dissolved in 1/4 cup water
Sesame seeds and scallions for garnish

Lightly season both sides of the chicken with salt and pepper; put into crockpot.

In a medium bowl, combine honey, soy sauce, onion, ketchup, garlic and pepper flakes. Pour over chicken. Cook for low for 5 - 7 hours.

Remove chicken from the crockpot, leave sauce. Dissolve the cornstarch in water and pour into crock pot. Stir to combine with sauce. Shred chicken and add to sauce. OR you can just shred to chicken and serve with sauce drizzled over it. I loved the sauce so I mixed it all together.

One Year Ago...

Spicy Goulash

This is linked with:
Works for Me Wednesday at We Are That Family
Real Food Wednesday at Kelly the Kitchen Kop
Whole Food Wednesday at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
Recipe Linky at Newlyweds
The Mommy Club at Crystal and Co.
Full Plate Thursday at Miz Helen's Country Cottage

Sausage & Broccoli Risotto

This recipe exceeded my expectations. With wonderful ingredients like sausage, fresh vegetables and a delicious tomato wine sauce; it was a complete hit.

It's pretty too, isn't it! I loved all the gorgeous colors. Like a sunny day; eating pretty food just makes it better.

Sausage & Broccoli Risotto
Adapted from Will Cook for Smiles

12 oz. ground Italian sausage
1 small bunch of broccoli, chopped fairly small
1 small onion, chopped
1 medium carrot, shredded
1 cup arborio rice
1 tbsp. garlic, minced
1 cup white wine
1 can chicken broth
1 can diced tomatoes
Salt and pepper

Cook sausage in nonstick pan and saute until almost done. Add onion and carrot and cook for 3 - 4 minutes.

Add the tomatoes and rice and saute for about a minute.

Add 1/2 cup white wine. Stir evenly and cook until the wine is absorbed. Add 1/2 of the broth, stir well and cook until absorbed. Add the other 1/2 cup wine, stir well and cook until liquid is absorbed. Add chicken broth slowly until rice is done and it is at desired consistency. Add broccoli for the last 3 - 5 minutes or so of cooking to lightly steam. Don't overcook the broccoli!

One Year Ago...

Banana Amaretto Cake

This is linked with:
Works for Me Wednesday at We are THAT Family
Kelly the Kitchen Kop at Real Food Wednesday
Whole Food Wednesday at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
Mommy Club at Crystal and Co.
Recipe Linky at Newlyweds

Deconstructed Stuffed Cabbage Casserole

Cabbage is a very underrated vegetable in this house. I don't cook with it a lot and I just tend to forget about it. I forget how good and tasty it is.

This casserole reminded me of lasagna. No, it wasn't just like lasagna; you would need 3 times the cheese to accomplish that. The cabbage is a fairly bland vegetable that works well with these flavors. The The health benefits of cabbage vs. pasta is of course is amazing. This was super healthy and incredibly low in calories. Oh, did I mention that it tasted amazing too?

Deconstructed Stuffed Cabbage Casserole
Adapted from Kalyn's Kitchen

1 lb. ground turkey or ground beef
1 large onion, chopped
1 tbsp. garlic, minced
1/2 tsp. dried thyme
1 1/2 tsp. paprika
Salt and pepper to taste
1 head green cabbage, coarsely chopped
1 can (15 oz.) diced tomatoes with juice
1 can (15 oz) tomato sauce
1/4 cup water, (just enough to rinse out the can)
2 cups cooked rice, I used brown rice
2 cups cheese, I used 6 oz (I used colby jack)

Spray a large casserole dish, I used a 12 x 15. This makes a big casserole.

Cook ground turkey and cook until almost done. Add chopped onion and continue to cook for about 5 minutes. Add minced garlic, dried thyme and paprika and cook for about 2 minutes more. Then add the diced tomatoes with juice and tomato sauce. Rinse out the cans out with a little water, just about 1/4 cup total and add it to the pan. Let mixture simmer until it's hot and slightly thickened, about 15 - 20 minutes.

Meanwhile, cut cabbage in half, cut out core and remove any wilted outer leaves, then chop the cabbage coarsely into pieces. Heat about a tablespoon of oil (I used bacon grease) in a skillet, add the cabbage, turning it over several times so it all wilts and cooks. Season cabbage with salt and pepper.

When meat and tomato mixture has cooked for about 15 - 20 minutes and thickened a bit, stir in the 2 cups of cooked rice and gently combine.

Layer half the cooked cabbage in the prepared casserole dish. Then put in half of the meat mixture. Sprinkle half the cheese and then the rest of the cabbage. Top with the rest of the meat layer. Cover with foil and bake for about 40 minutes. Remove foil, add the rest of the cheese and cook for another 20 minutes or until the cheese is melted and started to slightly brown.

One Year Ago....

La Bamba Mexican Casserole

This is linked with:
$5 Dinner Challenge at $5 Dinners
Made from Scratch Monday at Living with Food Allergies and Celiac

Chicken and Wild Rice Casserole

This was one of my favorite meals. It did take a bit of prep work to get it all together but if you're organized it's isn't too bad.

I like to cook up a bunch of chicken in the crockpot when it's on sale and portion it into 10 - 12 oz. bags in the freezer. Then it's all ready to pull out when I need a quick chicken salad or a meal like this.

Cook the rice in the morning when you're making breakfast or getting ready to leave. Chuck it in the refrigerator and then it's all set to just mix and put in the oven.

I love Alfredo sauce but don't eat it much now that I'm not eating pasta. I haven't found a gluten free pasta that I love enough to eat. Well, this was awesome because I got my alfredo taste with rice and a whole bunch of other fantastic flavors along with it.

Chicken and Wild Rice Casserole
Adapted from Healthy 4 Life

5 cups water
3/4 cup uncooked regular brown rice
3/4 cups uncooked wild rice
1 jar (10 oz) Classico Alfredo pasta sauce
1 cup sour cream, light
1/2 cup chicken broth
1/2 cup freshly shredded parmesan cheese
1/4 tsp. thyme
1/4 tsp. pepper
1 lb. chicken breasts, uncooked
1 can (15 oz) white beans, drained and rinsed
1 bag (16 oz) mixed vegetables, thawed

Cook chicken, cool slightly and shred or cup up. Set aside.

In a saucepan, heat water, brown rice and wild rice until boiling. Reduce heat, cover and simmer for 40 - 50 minutes or until rices are tender. Drain if necessary.

Heat oven to 350. Spray 9 x 13 in baking dish with cooking spray. In a very large bowl, mix pasta sauce, sour cream, broth, parmesan cheese, thyme and pepper until well mixed. Stir in rice mixture, chicken and vegetables. Spoon into baking dish.
Bake uncovered for 40 - 50 minutes.

One Year Ago...

This is linked with:
Tuesday at the Table at All the Small Stuff

Hearth and Soul at 21st Century Housewife
Tasty Tidbits at Permanent Posies
Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free
Works for Me Wednesday at Works for me Wednesday
Real Food Wednesday at Kelly the Kitchen Kop
Whole Foods Wednesday at This Chick Cooks
Gluten Free Wednesdays at Gluten Free Homemaker
The Mommy Club at Crystal & Co.

Cinnamon Pretzels

Waldorf Rice

I couldn't stop eating this. The rice cooked in the apple juice is so incredibly tasty in itself! The with the crunch of the apple, celery and pecans; it just blew my mind. This is for sure a keeper!

Waldorf Rice
Adapted from Easy to be Gluten Free

1 cup brown rice, uncooked
Apple juice
1 tsp. salt
2 stalks celery, chopped
1 apple, unpeeled, chopped
1/2 cup chopped pecans (not too small)

Combine rice and the appropriate amount of apple juice (liquid) in a pan. Cook until about 1/2 way done. Stir in celery and cook until rice is done. Add chopped apple and pecans, stir to combine and serve.

One Year Ago...

Orange Amish Friendship Bread

This is linked with:
$5 Dinner Challenge at $5 Dinners
My Meatless Monday at My Sweet and Savory
Just another Meatless Monday at Hey What's for Dinner, Mom?
Made from Scratch at Living with Food Allergies and Celiac
Whole Foods Wednesday at These Chicks Cook

Creamy Wild Rice Soup

I've always found rice just a little boring. Combining wild rice with brown rice however, changes that. It looks prettier and much more appetizing in my opinion.

I made this soup very thick, just how I like it. It was warm, tasty and comforting. And just a little bit wild, you know?

Creamy Wild Rice Soup Recipe
Adapted from Kitchen Parade

1 cup wild rice
3 cups water
1 large onion, chopped
2 cups celery, chopped
2 cloves garlic, minced
3 cans chicken broth (about 6 cups)
2 cups parsnips, peeled and chopped (about 2 large)
3 cups red potatoes, chopped
1/2 tsp. poultry seasoning
Salt and pepper

Cook wild rice according to directions and set aside.

In a large pan, cook onions and celery on medium with a bit of cooking spray until soft and just beginning to brown. Add garlic, saute another minute or two. Add chicken broth and bring to a boil. Add potatoes and parsnips and return to a boil. Reduce heat and simmer 20 - 30 minutes or until potatoes and parsnips are soft. With a potato masher, mash some of the potatoes to thicken soup, leaving as many chunks as you would like. If you want to use your immersion blender to blend it all, you can. I preferred plenty of chunks. Stir in wild rice and serve. Season to taste.

This made a pretty thick soup, which is what I like. If you prefer a thinner consistency, add more chicken broth as desired.

Two Years Ago...

Italian Stuffed Zucchini Boats

This is linked with:

Tuesday at the Table at All The Small Stuff
Hearth and Soul at 21st Century Housewife
Tasty Tidbits at Permanent Posies
Slightly Indulgent at Simply Sugar and Gluten Free
Let's Do Brunch at My Sweet and Savory
Works for me Wednesday at We Are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Best Recipe at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.