Benihana Fried Rice

Benihana in the house!!!!  This was YUMMY in my TUMMY!!!  SOOOOO amazing!!!  So much cheaper than Benihana too :)  Don't forget to make the rice and garlic butter a day ahead.

Servings 4

Ingredients:

2 cups rice, uncooked

1 cup + 1 tablespoon water

Frozen peas and carrots bags

1/2 large onion, finely

1 bunch green onions, thinly sliced (about 6)

4 large eggs

1lb of protein (chicken, steak, shrimp)

2T safflower oil (or any neutral oil)

salt and pepper to taste

2 teaspoons sesame seeds

2T soy sauce

Behihana's garlic butter:

1/4 cup butter, softened

2 small cloves garlic, minced

1 teaspoon soy sauce

• 
  

• Instructions

• Add rice in a saucepan (or large pot) with the water. Add a pinch of salt and stir. Turn the heat to high. Once you see the rice start to boil slightly, give it a good stir. Cover the pot, then reduce heat to low and let it simmer for about 10 minutes.
• Remove the pot from the heat and let it sit (with the lid on) for an additional 10 minutes.
• Remove the lid and fluff the rice with a spoon to separate the granules as much as possible. Then, store it in a shallow container or large baking dish. Refrigerate overnight so it dehydrates. Without this step, your fried rice will be wet and clumpy.
• The next step is to prepare the Benihana garlic butter. Combine room temperature butter and two cloves of minced garlic. Add the soy sauce and mix well.
• Saute the onion and carrots until golden brown. In the last minute or two, add the green onion. Set aside.
• Next, heat up some oil and saute your chicken breast. Take it off the heat, dice, and place back into the pan. In the last minute or two of cooking, flavor it with some garlic butter. Mix until chicken is fully coated. Set aside.
• Scramble the eggs and set aside.
• Now it's time to assemble the fried rice. Pour safflower oil into a wok or a large frying pan over high heat. Add the rice and mix it well so it gets coated with oil. Add the garlic butter. Stir so that rice gets thoroughly coated in the garlic butter. Add in the vegetables, chicken, and egg. Stir well until combined.
• Season your fried rice with soy sauce, salt, and pepper (to taste). Top with sesame seeds.
• Enjoy!

Notes

• Wash the rice before cooking for best results
• Fried rice is best with cooked, day old rice. You'll need 3-4 cups of cooked rice.

Curried Wild Rice

Well this was ok -- hahaha.  Our fam is not a fan of the curry flavor but we gave it the good old college try.  If you like curry, then you'll love this!!  Very healthy and a great fall side!!!!

Ingredients:

2 1/2 cups wild rice
1 tablespoon olive oil

1/2 cup red onion, small dice
½ cup green onion, chop
2½ cups apple, cut into small pieces
½ cup celery, small dice

1/4 cup bell peppers, dice
½ cup cashews, roughly chopped
½ cup dried cranberries
1 teaspoon curry powder
¼ t salt

 

Dressing

4 tablespoons lemon juice

2 tablespoons plain goat yogurt

2 tablespoons canola mayonnaise
1 t dijon mustard
1 t curry powder
1/2 t ground ginger
1/4 t salt

1/4 t tumeric

1/4 c olive oil

pinch of white pepper
freshly ground pepper to taste

 

Prepare rice according to package instructions.

In a large pan heat 1 tablespoon of olive oil. Add red onion and saute about 5 minutes. Add apple, celery and peppers and continue to cook over medium heat another 5 minutes, stirring occasionally. Add 1 teaspoon curry powder, cranberries, green onions and cashews and continue to saute until ingredients are well-mixed and softened, about another 5 minutes. Add salt and remove from heat.

Prepare dressing. In a medium bowl, combine all dressing ingredients

In a large bowl, combine rice and apple mixture. Toss with dressing and add freshly ground pepper to taste

Cheddar Ranch Grits

So I've never really liked grits OR made them - but I wanted to try something new for our hood progressive dinner so made these up.  They were a HUGE hit!!!  Rossy wants to try them with bfast tomorrow too :)

• 2 cans chicken broth
• 1 ½ cups grits
• 1 pkg. ranch dressing mix
• 1 ½ cups cheddar cheese

1. Bring chicken broth to a boil. Stir in grits. Bring heat to a med-low temperature. If quick-cook, cook approx. 5 minutes. If regular, cook 20-25 mins (according to package instructions).
2. Stir in Ranch dressing mix.
3. Stir in cheese.
4. Serve immediately.

Cheesy Chicken and Wild Rice Casserole

AMAZING!!!  It's a putsy prepping meal, so prep ahead on a Sunday and then all you have to do is throw it together and bake it!  So good!!

8-10 servings

Ingredients

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice (I get mine at Trader Joes, LOVE it)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt

CHEESE SAUCE

4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese

1.  Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.

2.  To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

Southwestern Brown Rice Salad

This was HOT, HOT, HOT....as in spicy!  If you aren't a fan of spice - either don't put the jalapeno's in or take out the seeds!  It was really good, but had a KICK!  We had this with 3-2-1 RIBS....yummy!!!

Makes 6-8 servings

Ingredients:

1 recipe of brown rice (see below)
2 1/2 tablespoons extra virgin olive oil
Juice of 1 lime (about 2 tablespoons)
Zest of 1 lime
2 teaspoons honey
2 cloves garlic, minced
1/2 teaspoon ground cumin
10oz grape tomatoes, halved
1 medium avocado, diced
1 jalapeno, diced (seeded if you want; I pretty much always want)
1/4 cup chopped cilantro
5-7 green onions, chopped

Cook the rice according to the directions below. In a small bowl, combine the olive oil, lime juice, lime zest, honey, garlic, and cumin. Set aside.

In a large bowl, gently toss together the rice, tomatoes, avocado, and jalapeno. Add the cilantro and green onions and toss. Drizzle with the dressing, salt to taste, and serve immediately (or refrigerate…this will be good until the avocados start getting iffy, so about a day.)

How to Boil Brown Rice

1 1/2 cups long grain brown rice
3 quarts water
2 teaspoons salt
2 teaspoons vinegar or citrus juice

Fill a large pot with the 3 quarts of water (not 3 cups–we’re living on the edge here) and add the salt. Bring to a boil. While the water is coming to a boil, line a baking sheet with parchment paper and set aside.

When the water is boiling, add the rice and cook uncovered for 22-25 minutes (or until the rice is tender), stirring occasionally. Drain in a fine-mesh strainer and spread evenly over the prepared baking sheet (this step isn’t necessary if you’re eating the rice right away and you feel like you got all the water out, but for things like salads and stir-fries, you’ll definitely want to spread the rice on a baking sheet).. Drizzle with the citrus juice or vinegar and toss to combine. Transfer to a serving dish to serve or cover and store in the refrigerator for later use in recipes.

Sweet and Savory Coconut Rice

I never will get sick of rice....when I was little, I used to just like white rice / butter / shredded cheese - and now I'm determined to find tons of different ways to eat one of my favorites starches!  This was super good - we ate this tonight with Pineapple-Ginger Flank Steak and Carmalized Green Beans.  We had Parmesan Chicken on Tuesday - and the leftover rice worked great with that meal too!

Serves 8: OBB Cookbook

Ingredients: 2 cups white or Jasmine rice 1 can coconut milk 2 cups water 1 teaspoon Kosher salt Splash of white vinegar (optional, but it helps with the texture) 2-3 teaspoon white sugar Handful of chopped green onions, plus chopped green onion tops for garnish Black pepper to taste Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil  Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed.  Allow to stand 5 minutes.  Add green onions, black pepper (if desired), and additional salt if necessary.  Serve with any Asian or tropical-inspired food.

Baked Mushroom Rice

Apple juice and beef broth goes in rice....hmm ok!  This was so, so, so good!!  Such a twist to your typical brown rice - but worth the extra time to make!  We made this with Natchitoches Meat Pies - perfection combo!

Serves 8 - OBB cookbook

Ingredients:
2 tablespoons butter
1/2 cup onion, chopped
1 cup sliced mushrooms
3 cups beef broth
1/2 cup apple juice
1 tablespoon white vinegar
3/4 teaspoon salt
1 teaspoon pepper
2 cups uncooked long-grain rice

Preheat oven to 375.  Spray a 9x13 pan with nonstick cooking spray and set aside.

Melt butter over medium heat.  Add chopped onion and cook, stirring frequently, for about 2 minutes.  Add mushrooms and continue cooking until the onions are translucent and the mushrooms are tender.  Remove from heat and combine the remaining ingredients in the pan.

Transfer the mixture to the prepared 9x13 pan.  Cover tightly with aluminum foil and bake for 45-60 minutes or until the liquid is absorbed.  Stir before serving.

Quick & Easy Black Beans

Ahhhh now this is a bean recipe!!  I usually skip the beans at Chipotle, cause let's be honest - I'm full on just the rice.....BUT we made Fajitas this weekend at the cabin, and this was the PERFECT touch!!  This was so, so, so good!!!!

Makes 6 1/3 C servings

Ingredients:
2 cans Black Beans, drained and rinsed
1/2 tablespoon olive oil
2/3 cup diced onion
2-3 garlic cloves, pressed or finely minced
2/3 cup chicken broth (or water, I use broth for extra flavor)
1/4 teaspoon cumin
1/4 teaspoon coriander

1/4 teaspoon oregano

1/2 teaspoon salt 

1/4 teaspoon pepper

1 lime

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. 

Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.

If you want a more soupy consistency, just add a little more broth.

Citrus-Pomegranate Quinoa Salad

So I've wanted to try something with quinoa in it for some time -and I finally got the guts to buy it and make something.....and, eh ...ick?  haha - This wasn't bad but if my option had been to skip dinner or eat this - it would have been to skip dinner.  Won't be making this again with quinoa, but thought it might be good with brown rice!  I'm going to keep looking for another recipe using quinoa....I'm determined to find something good!!

Makes 6-8 main dish servings and 10-12 side dish servings - OBB

Ingredients:
1/2 medium cucumber, peeled, seeded, and diced
1/2 medium red onion, minced
1/4 cup fresh minced cilantro or parsley
1 cup pomegranate arils
1 can garbanzo beans or great northern beans, rinsed and drained
1 cup quinoa
2 cups water or chicken (or vegetable) broth
1-2 avocados, cut into small cubes (depending on how much you love avocado and how big the avocados are)
kosher salt and freshly ground black pepper

Dressing:1/2 cup freshly squeezed orange juice (about 1 medium orange)
1 1/2 tablespoons freshly squeezed lemon juice (about 1/2 medium juicy lemon)
1 1/2 tablespoons freshly squeezed lime juice (about 1/2 medium juicy lime)
2-3 teaspoons sugar, honey, agave, or Splenda (just add it to taste)
2 tablespoons pure olive oil
1/2 heaping teaspoon kosher salt
A few cracks of freshly ground black pepper
1 clove minced garlic

Whisk together dressing ingredients and set aside.

Combine diced cucumber, minced onion, chopped cilantro, pomegranate seeds, and drained and rinsed beans in a large salad bowl. Toss with quinoa. Drizzle the dressing over the mixture and toss to combine, then chill until ready to serve. Before serving, add diced avocado and eat immediately.

Orzo Salad

Man - I'm a cooking machine this week.  I think it's because Ross is going to be out of town for work, so I'm trying to get all my new recipes in :)  We had a busy day today "Decking the Sodahl halls" - so I'm so glad I had this on the menu.  Super easy - and super awesome meal!!  We just made this up with some hash brown potatoes and steak!! 

Giada Family Dinners: 6 servings

Ingredients:
4 cups chicken broth
1 1/2 cups orzo (Italian pasta....looks like rice though)
15 oz can garbanzo beans, drained and rinsed
1 1/2 cups mixed red/yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil
1/4 cup chopped fresh mint
3/4 cup Red Wine Vinaigrette
salt and pepper

Bring the broth to a boil in a large, heavy saucepan over high heat.  Stir in the orzo.  Cover partially and cook, stirring frequently, until the orzo is tender but still firm to the bite, about 7 minutes.  Drain the orzo through a strainer.  Transfer the orzo to a large, wide bowl and toss until the orzo cools slightly.  Set aside to cool completely.

Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough dressing to coat.  Season with salad with salt and pepper - and serve at room temp.

Apple Brown Rice Dressing

YAY!!  I found a rice dish Rossy liked!!  This was super super good!!  The apples mixed in with the brown rice made this AMAZING!!  I can NOT wait for leftovers - and plus, it's healthy...it is made with brown rice :)

Makes 6-8 servings: Paula Deen magazine

Ingredients:
1 1/2 cups uncooked brown rice
2 (14.5 oz) cans chicken broth
3 tablespoons butter
3/4 cup chopped celery
1/2 cup sliced green onions
1/4 teaspoon ground sage
1/4 teaspoon coarse sea salt and pepper
1 red apple, cored and chopped
1/2 cup toasted sliced almonds

Prepare rice according to package directions, substituting broth for water and omitting salt and butter.

In a large skillet, melt butter over medium heat.  Add celery, green onions, sage, sea salt, and pepper; saute for 5 minutes.  Add apple, and saute for 2-3 minutes or just until veggies and apple are tender.  Stir in cooked rice and almonds.

Roasted Butternut Squash, Chicken and Parmesan Risotto

I'm all about the fall food....ahhh squash - so good!!  I didn't think Ross would like this meal, cause he is kinda weird with rice - but he liked it a lot!  It was so good with the roasted butternut squash - it gave it the perfect flavor!!  I think you could probably add some mushrooms too - might try that next time.  Takes a little bit of time to make - but if you start it all together, it took about 40 minutes from start to finish.  Worth it too!!

Picky Palate - 6 servings

Ingredients:

2 Cups fresh butternut squash, diced into 1/2 inch cubes

2 Tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon Lawry’s garlic salt with parsley

1 Tablespoon butter
12 oz bag Arborio rice

1 large onion, chopped
2 cloves fresh garlic, minced
4 Cups chicken broth
1/2 Cup fresh grated Parmesan Cheese
2 Cups cooked chicken, cubed
1/4 Cup fresh parsley, finely chopped

Preheat oven to 400 degrees F. Place squash, olive oil, salt and garlic salt into a large bowl; toss to combine and pour onto a lightly greased baking sheet. Bake for 30-40 minutes.

In the meantime, melt butter in a large saucepan or skillet over medium heat. Stir in rice and onion; cook and stir for 5 minutes, until onions are softened. Stir in garlic for 1 minute. Stir in ½ Cup of chicken broth, stirring constantly. As the broth gets soaked up, stir in another ½ Cup until broth, continuing this process until broth is used up and rice is cooked. Then stir in Parmesan cheese, chicken and parsley. Stir in butternut squash right before serving.

Veggie Black Bean Taquitos

We needed some comparison testing - so we whipped up these with the Baked Creamy Chicken Taquitos.  I liked the chicken ones better cause they were spicier - but these were still really good!  N-Ron and Tracy picked these as their favorite, so they were sent home with leftovers to make these or freeze them (check out the freezer instructions - it's always nice to have a meal prepared and all you have to do is throw it in the oven!)

Makes 12 - OBB Cookbook

Ingredients:
14oz can black beans, rinsed and drained
2 tablespoons bottled salsa
1 garlic clove, minced
1/2 teaspoon cumin
salt and pepper
2 tablespoons fresh lime juice
10oz box frozen spinach, thawed, drained, and roughly chopped
3/4 cup frozen corn kernels
1/2 cup diced roasted red peppers
1 cup shredded cheese (we used cheddar)
8-10 soft whole wheat tortillas

Preheat oven to 425.

Place 3/4 cup of the beans in a food processor with the salsa, garlic, cumin, salt, pepper, and lime juice.  Process until mostly smooth.  Transfer the mixture to a medium bowl and add remaining ingredients (except the tortillas), including the rest of the beans.  Mix together.

Place about 1/4 cup of the bean mixture on each tortilla.  Roll up the tortillas and spray with nonstick cooking spray.  Bake in preheated oven 20-25 minutes or until edges are golden brown and crisp.  Serve with Creamy Cilantro-Lime Ranch Dressing or sour cream for dipping.

FREEZER INSTRUCTIONS: Place unbaked taquitos in a single layer on a baking sheet and place in the freezer for 2 hours or until frozen enough to hold their shape.  Pack in a freezer safe container for up to 3 months.  To bake, follow the regular instructions, extending the baking time by 10 minutes.

Spanish Rice

We whipped up this yummy side to go with Baked Creamy Chicken Taquitos- the two teamed up really good!!  I didn't think it was the best rice I've ever had - but it was better than the store brought stuff for sure!! It was even better eating with chips - I felt like I was at Chipotle!!

Serves 6ish - OBB

Ingredients

6-8 oz. bacon (1/2 of 1 package)

1 medium onion, chopped

3-4 cloves garlic, minced

1 small (or 1/2 larger) green bell pepper, seeded and chopped

28-oz. can stewed tomatoes, undrained

1 1/2 cups water (2 for high elevations)

2 Tablespoons Worcestershire sauce
1 1/4 teaspoons kosher salt
1 1/4 teaspoons chili powder
1/8-1/4 teaspoons Tabasco sauce (no need to measure it, just add a few shakes and go from there)
1 1/4 cups long-grain rice

Cook bacon until crisp in a Dutch oven if possible. Remove from pan and drain the grease, reserving 2 tablespoons in the pan. Return the pan to medium heat and add the onion, garlic, and bell pepper. Cook until the onions are translucent.

While the onions are cooking, place the tomatoes in the jar of your blender and pulse 2-3 times to chop them. Add the remaining ingredients and bring to a boil. Stir, cover, and reduce heat to low.

Cook for 20-25 minutes at low elevations or closer to an hour for high elevations or until the rice is cooked, stirring occasionally to make sure the rice is not burning.

Wild Mushroom Risotto

So it's Good Friday - so one more meal without meat....and this was actually REALLY good.  We liked it better than the sweet potato risotto we tried a couple weeks back, but both were good and different.  The mushrooms totally are worth the cost, so don't worry :)

Serves 2 - Bride and Groom Cookbook

Ingredients:
3 1.2 cups chicken stock (or chicken broth)
2 1/2 tablespoons olive oil
1 small yellow onion, chopped
8 oz shiitake mushrooms, cleaned and sliced (if using shiitake, discard stems)
1 tablespoon chopped garlic
3/4 cup arborio rice (**found in rice aisle)
1/2 cup dry white wine
1/4 cup, plus 2 tablespoons grated Parmesan cheese
1/2 teaspoon chopped fresh thyme (I used dried)
1 tablespoon unsalted butter
salt / pepper
Truffle oil for drizzling (optional)
1 tablespoon chopped fresh chives or flat leaf parsley (I used dried)

Bring the stock to a simmer in a small saucepan over medium-high heat.  Reduce heat to low, cover, and keep the stock hot. 

Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat.  Add the onion and saute, stirring frequently with a wooden spoon, for 2 minutes.  Add the mushrooms and cook until tender and slightly brown, about 8 minutes.  Add the garlic and cook for 2 minutes more.  Add the rice and stir well, about 30 seconds.  Add the wine and simmer, stirring constantly, until the liquid is absorbed, 2-3 minutes.  Add 3/4 cup of the hot stock, reduce heat to medium, and cook, stirring frequently, until the stock is absorbed.  Add the remaining hot stock 3/4 cup at at time, stirring frequently and allowing each addition to be fully absorbed before adding more, until the rice is just tender and the risotto is cream.  The total cooking times is 20-25 minutes.

Stir in 1/4 cup cheese, the thyme, and butter.  If rice appears dry, add up to 1.4 cup water to loosen the risotto slightly.  Season with salt and pepper to taste.  Divide the risotto between 2 large bowls and drizzle with truffle oil, if desired.  Sprinkle with 2 tablespoons cheese and the chives.

Burrito's!!!!!!!!!!!!!!

So we are trying to be good on the"healthy and money" front, so instead of going to Chipotle (like I wanted to) - and I brought Chipotle to the Sodahl household!  It wasn't quite as good cause I didn't get my chips/quac, but it was yummy!!  I used ground turkey - then made up some green peppers, red onion, white onion (just like they do at Chipotle....) -- then made up homemade salsa and rice -- and topped with Pepper Jack cheese.

Homemade Salsa (Tiffany blog)
3 tomatoes, cut into four pieces
3 cloves of garlic
Fresh cilantro
Lime juice
Salt and Pepper to taste
Jalapenos (as many as you'd like)

Cilantro Lime Rice (Tiffany blog)
1 cup long grain rice
2 cups plus 2 tablespoons water, divided
½ tsp. salt
½ cup fresh cilantro
2 tbsp. freshly squeezed lime juice
1 tbsp. olive oil
1 clove garlic, chopped

Combine the rice, 2 cups water and salt in a medium saucepan set over medium-high heat.  Bring to a boil, stir briefly, cover and reduce the heat to low.  Let cook, covered, until the water is absorbed and rice is fluffy and tender, 16-18 minutes. While the rice is cooking, combine the cilantro, lime juice, olive oil, garlic and 2 tablespoons water in a blender or food processor.  Blend until smooth.  Stir the mixture into the cooked rice and fluff with a fork

Sweet Potato Risotto

So it's a Friday of Lent - so I needed to get creative on what to make for dindin!!  Decided to make this - it looked kinda weird, but it actually tasted REALLY good!!  It felt kinda like a side dish - so we saved a little room so we could get popcorn at the movie we went and saw tonight :)  but you could for sure eat this as a "vegetarian main" as the cookbook says!!

Real Simple Cookbook - Serves 4

Ingredients:
2 tablespoon olive oil
1 large onion, finely chopped
salt / pepper
2 small sweet potatoes (about 1 lb), cut into 1/4 inch pieces
2 cloves garlic, chopped
1 cup Arborio rice (**found this by all the rice - I did a a risotto packet since it was cheaper and then I just didn't use the herbs that came in there...just the rice)
1 cup dry white wine
1/2 cup grated Parmesan cheese (2 oz)
2 teaspoons chopped fresh oregano

Heat the oil in a large saucepan over medium heat.  Add the onion, 1/2 teaspoon salt and pepper.  Cook, stirring occasionally, until soft, about 4-6 minutes.  Add the sweet potatoes and garlic and cook, stirring, for 2 minutes.

Add the rice and cook, stirring, for 2 minutes.  Add the wine and cook, stirring frequently, until absorbed.

Measure 3 1/2 cups of water.  Add 3/4 cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next.  It should take 25-30 minutes for all the water to be absorbed.

Stir in the Parmesan and oregano.

Lime-Cilantro Rice with Pineapple

So I actually found a rice that Ross LOVES!!  This is awesome, because I would literally make rice with every meal - but he gets sick of it.  He has already requested this twice - so YAY me :)


This takes really good with the Asian BBQ Chicken & Bacon-Wrapped Teriyaki Chicken Skewers.

Makes 2 servings

Ingredients:

1 cup dry white rice, cooked in 2 cups water
2 tablespoons real butter
Juice from 1 large lime, or two smaller ones (taste as you go, I add a lot!)
1 small can crushed pineapple, drained

½ – ¾ cup chopped fresh cilantro
Salt and pepper to taste

Cook rice. As soon as it’s done, toss in the butter and stir to melt. Add lime juice, pineapple, and cilantro. Stir to combine, and then add salt and pepper to taste. Serve immediately.

* You’ll want to serve this right away, if you don’t, the flavors tend to mellow a bit and you’ll probably need to add more lime juice because the rice kind of sucks it up. If you’re not quite ready to eat when your rice finishes cooking, just toss in the butter and keep a lid on it so it stays warm. Then right before you serve it, toss it all together.

Oh and don't forget the frozen veggies :) 

hehe - I think Ross thought I made them so he took a pic...