Rice Rice Rice

So, did I hear someone needs some rice recipes? Well, you're in luck, I love rice, I experiment with it all the time and have a rice for every occasion. Here are some I hope you'll like. 

Orange Coconut Cashew Rice
1 1/2 tablespoons coconut oil or olive oil
1 1/2 cups white rice uncooked
1 can (14 ounce) coconut milk (I used lite)
1/2 cup orange juice
1/3 cup water
1 teaspoon salt
2 tablespoons butter 
3/4 cup roasted cashews whole or chopped
1 orange segmented


 
Toast your cashews in a dry pan until it smells nutty and they are slightly browned. Set aside. 
Heat oil in pan and add the rice and stir to coat with the oil.
Add the coconut milk, orange juice, water, and salt and bring to a boil.
Cover and reduce the heat to low.
Simmer until all the liquid is absorbed, about 20 minutes.
Remove the rice from the heat and fluff with a fork.
Place a clean, dry dish towel over the pan, cover with a lid, and let the rice steam for an additional 5 minutes. Stir in the butter and cashews. Cut each orange segment into thirds.
Toss the orange pieces into the rice. 




This is Persian Yellow Rice, it's so so so tasty. I first tasted this rice at a Persian restaurant called Rosewater. I hurried home and found a recipe. This is the best recipe I found. You try it and let me know what you think. Here are the step by step instructions.

Tahdig
2 cups white rice
1 large pinch of saffron
3 tablespoons canola oil
1 tsp turmeric 

In a large bowl, rinse rise several times until the water drains clear.
Fill bowl with water again and add a large pinch of salt. Allow rice to soak for about 20 minutes while you boil water. Reserve 3 tablespoons of boiling water for later use.
Bring a large pot with 4 cups of water to a boil. Drain rice and add to boiling water. Allow to cook, uncovered on medium-high heat for exactly 8 minutes (Set your timer.) Skim the foam off the top.
When rice is done, it should begin to puff up, be soft on the outside and hard on the inside. Drain rice and rinse under cold water to stop the cooking.
Using the back of a spoon, grind a large pinch of saffron until it becomes powdery. Dissolve saffron in reserved 3 tablespoons hot water and stir with a spoon. Set aside.
Heat a medium size non-stick skillet on medium high heat and add oil, 3 Tb plain water, turmeric and saffron liquid. Gently swirl pan around so bottom is fully coated.
Add rice back into the pan, making sure the entire bottom is covered. Using the back of your large spoon, poke holes into the rice mound being careful not to go all the way down. Allow to cook on medium-high for 10 minutes, you should see steam coming out.
Cover pan lid with a kitchen towel and close pan. The towel will catch any moisture from the rice. Allow to cook for another 35 minutes. When it's done, you should hear a sizzle and crackling sound.
To serve: remove lid and place plate on top, carefully inverting the pan so the bottom of the rice is up. Or you can scoop the rice out and break the tahdig apart and scatter around the edges.


Arancini with Spinach (Fried Rice Balls)
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
3/4 cup uncooked white rice
2 1/4 cups chicken broth
Ground pepper to taste
1 cup chopped fresh spinach leaves
1 tablespoon butter
1/2 cup grated Parmesan cheese
24 (1/2 inch) cubes mozzarella cheese
1/2 cup all-purpose flour or corn starch
1 1/2 cups crispy bread crumbs like panko
1 egg
1 tablespoon water
Vegetable oil for frying


Line cookie sheet with cooking parchment paper. In 3-quart saucepan, heat olive oil over medium-high heat. Add onion; cook about 1 minute, stirring frequently. Add garlic; cook and stir 5 minutes. Reduce heat to medium. Stir in rice and 1/4 of stock, cook 5 to 10 minutes, stirring frequently, until liquid is absorbed. Add 1 cup broth; cook about 10 minutes, stirring occasionally, until broth is absorbed. Add remaining 1 cup broth; cook about 10 minutes, stirring occasionally, until broth is absorbed.
Season with pepper. Stir in spinach, butter and Parmesan cheese. Spread onto cookie sheet. Cover with plastic wrap; refrigerate at least 1 hour or until firm. (Mixture can be refrigerated overnight.)
On cookie sheet, shape rice mixture into 12×8-inch rectangle. Cut into 6 rows by 4 rows to make 24 squares. Place 1 mozzarella cheese cube in center of each square; shape rice around cheese cubes to make balls.
Place flour and bread crumbs in separate bowls. In another bowl, beat egg and water until blended. Coat each ball with flour, then dip into egg mixture and coat with bread crumbs. Place coated balls on unlined cookie sheet; refrigerate 30 minutes.

Heat oil in a deep pot on medium. Flick a little flour or bread crumb into the oil to check if it sizzles. Drop about 2 arancini rice balls into the oil and fry moving the balls around so they evenly brown. Remove to a paper-towel lines plate and sprinkle with salt. Serve with your favorite marinara sauce or pesto. 



This next recipe tastes just like the lime rice from Cafe Rio...no kiddin!


Cilantro Lime Rice
1 cup uncooked white rice
1 teaspoon butter
2 cloves garlic, minced
2 teaspoons freshly squeezed lime juice
1 (15 ounce) can vegetable broth
1 cup water
1/2 tsp cider vinegar
1 tablespoon freshly squeezed lime juice
2 teaspoons granulated sugar/splenda
4 tablespoons fresh chopped cilantro
salt to taste

In a a saucepan combine rice, butter, garlic, 2 teaspoons of lime juice, vinegar, broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl, whisk together lime juice, sugar, and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.



I admit me and my family eat this sitting around the TV with tortilla chips. It's that good. 

Cheesy Spicy Chicken & Rice
2 cups shredded pre-cooked chicken
1 8oz box Zatarain’s Yellow Rice, prepared
1 can whole kernal corn, drained
1 can black beans, drained and rinsed
1 cup sour cream
1/4 cup herdez verde salsa
1/2 cup red salsa
1 cup cheddar cheese + more for top
*feta is also a great choice to sprinkle on top
 
Prepare rice as packaged 
In a large bowl, combine all ingredients, mix well 
Transfer to 9×13 casserole dish (I split into 3 foil loaf pans, and froze 2 for future meals) 
Top with additional cheddar cheese 
Bake at 350 for 25-30 min or until hot and bubbly

Nothin Beats a Paleo Breakfast...

I find breakfast to be difficult when you're gluten free. It's hard when everyone wants waffles or pancakes and yummy English muffins, but I've found out some tricks that keep me just as satisfied as all you stinkers who want fluffy sweet pastry. 

For those of you not gluten free, these recipes might just be something new to try and who knows, you might like them better.
 

Eggs Benedict on Zucchini Cakes
You will need poached eggs, tomato or canadian bacon, spinach leaves, 4 zucchini cakes and Bearnaise sauce and parsley or chives for a garnish. 

For the cake:
3 C coarsely grated zucchini
½ tsp salt
1 C fresh breadcrumbs
         (If GF, add 1/2 C c4 crumbs or gf panko, in a pinch Van's gf bread is great-1C-)
1 egg, beaten
2 green onions, thinly sliced
¼ C diced red bell pepper
1½ tsp Old Bay seasoning
1 tsp Dijon mustard
1 tsp mayonnaise

Grate your zucchini, sprinkle with salt and let sit to drain liquid. Squeeze as much liquid out as you can. Place all ingredients into a food processor or a large bowl and mash together, being careful not to overwork the cakes to much.  Divide into cakes and fry in pan with oil until golden.

Bearnaise Sauce:
1/4 C butter
1 tsp minced shallot or grated white onion
1 tbsp white wine vinegar
2 eggs yolks, beaten
2 tbsp heavy cream
1 1/2 tsp lemon juice
1 tsp dried tarragon 
1 tsp chopped fresh parsley or 1/2 tsp dried
1/4 tsp salt
1 pinch dry mustard
1 pinch cayenne or granulated red pepper  

Place butter in a medium pyrex measuring bowl, melt in the microwave about 30 seconds on high. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne and whisk. 

Return to the microwave and cook for 1 1/2 minutes or until thickened, stirring until smooth. Trust me it will get fluffy and smooth.  Keep warm. 

Poach your eggs gently in simmering water and assemble your Benedict with zucchini cake on the bottom, your sliced tomato or bacon, poached egg, avocado, and then bearnaise sauce. 

There are so many alternatives to the original eggs benedict. You can crisp up a hashbrown and place your eggs and meat on top. You can use a fried green tomato, thick sliced tomatoes or even a cauliflower crisp. The possibilities are endless. Enjoy!




Paleo Breakfast
2 Small Sweet Potatoes
3 Tbsp Extra Virgin Olive Oil or Coconut Oil
2 Sausages (I used JD sage sausage, but you can use anything)
1/2 Yellow Onion
4 Eggs
1/2 C Coconut Milk
1/4 tsp Sage
Sea Salt and Pepper (to taste)

Grease a glass 8×8 inch baking dish. Preheat the oven to 350 degrees.
Grate the sweet potatoes (making hash browns) and then place them in the bottom of the greased dish.
Heat 2 Tbsp oil over medium-high heat. Chop the onion and sausage and add to the oil. Season with salt and pepper and cook until sausage is no longer pink and onions are soft.
Layer the sausage and onion on top of the sweet potatoes.
Put the eggs, sage, milk, 1/2 tsp of sea salt and 1/2 tsp of pepper into a blender (or cuisinart) and mix thoroughly. Pour this egg mixture on top of the sausage and onions.
Bake uncovered for 45 minutes or until a toothpick comes out clean.

This recipe has been ripped off and traded around so much I'm not sure where it came from originally, but I'm pretty sure it was crossfit that came up with it and originally published it. It's a keeper though. 



Sour Cream Coffee Cake
1 1/2 C gluten free flour blend
1 C sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 C sour cream
2 eggs

Streusel topping:
1/4 C gluten free flour blend
1/4 C butter
1/2 C sugar
1 tsp cinnamon 
1-2 tbsp slivered almonds

Preheat oven to 350°F. Grease a 9×9-inch pan.
For Streusel: blend flour, butter, sugar and cinnamon until they crumble.
In a large bowl, combine and beat sour cream and eggs until smooth.
In a separate bowl, mix together flour, sugar, baking powder, baking soda, salt. Stir the dry ingredients into the egg mixture until smooth.
Pour the batter into the prepared pan. Sprinkle with streusel.
Bake for about 30-35 minutes in the preheated oven or until a toothpick inserted in the center comes out clean.

You can also add a drizzle topping:
1 cup confectioners' sugar, 3 tablespoons maple syrup and 1 tablespoon water and mix together.