Side Dish

Herb Rice

Posted on February 9, 2009. Filed under: Moms Menu, Side Dish |

Recipe from Rose Inn in Ithaca, New York. A previously private home on 20 acres that was purchased in 1983 and restored into Rose Inn

1 cup uncooked converted rice

1/4 cup chopped onion

1 cup fresh button mushrooms

1/2 stick butter

2 tbsp chopped fresh basil and oregano

2 tsp beef flavor instant bouillon

1/4 tsp salt

2 cups water

Heat oven to 350 degrees. Place rice in a 1 1/2 quart casserole. Add onion, mushrooms, butter, herbs, bouillon, salt and water and mix well. Bake at 350 degrees for 45 minutes or till all liquid has been absorbed and top is brown. Stir before serving. Makes 6 servings.

IDEA:  use chicken bouillon instead of beef and pair this with roast chicken.

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Risotto with Edamame, Lemon Zest & Tarragon

Posted on June 19, 2008. Filed under: Meatless, Quick & Easy, Side Dish |

Risotto With Edamame, Lemon Zest, and Tarragon

writeDinnerTonight();

2 tablespoons olive oil
1 large yellow onion, chopped
2 cups Arborio rice
1 cup dry white wine (such as Sauvignon Blanc)
4 1/2 cups low-sodium vegetable broth
1 1/2 cups shelled edamame, thawed
2 teaspoons grated lemon zest
1 tablespoon fresh tarragon, chopped
1 cup grated Parmesan
Kosher salt and pepper


Heat the oil in a large saucepan over medium heat.

Add the onion and cook for 4 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed.

Stir in the broth, 3/4 cup at a time (waiting until each addition of broth is absorbed before adding the next), and cook, stirring occasionally. It should take about 25 minutes for all the broth to be absorbed.

Remove from heat and stir in the edamame, lemon zest, tarragon, 3/4 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Spoon into individual bowls and top with the remaining Parmesan.

Shortcut: To thaw edamame and other frozen bagged vegetables quickly, place them in a colander or a mesh strainer and run them under cool water.
Yield: Makes 4 servings

writeNutrient();NUTRITION PER SERVING
CALORIES 656(26% from fat); FAT 19g (sat 6g); CHOLESTEROL 26mg; CARBOHYDRATE 87g; SODIUM 903mg; PROTEIN 33g; FIBER 8g; SUGAR 5g

Kate Merker
writePublicationAppearance();Real Simple, MAY 2008

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Brazilian Rice

Posted on October 25, 2007. Filed under: Reviewed, Side Dish |

1 white onion, very finely diced

2 cloves garlic, very finely diced

1 tbsp vegetable oil*

1 1/2 cups rice

3 cups boiling water

1/2 tsp white pepper

salt, to season

Saute the onion in the oil until just translucent. Add the garlic until fragrant then add the rice. Stir constantly and make sure each grain gets a small coating of oil.

Add the water and cover. Turn the heat all the way down and leave to stand for 15-20 minutes until rice is cooked and all water is absorbed.

Season with a good pinch of salt and white pepper and fluff with a fork. Perfection!

* – Normally for any pilaf I would use butter for the flavour, but this dish doesn’t need it. As I was researching recipes it seems there is a consensus that Brazilians like their rice very white and another type of oil would interfere with this.

Via Ireland!! Source: The Humble Housewife

REVIEW:  This rice was excellent, easy to make and full of flavor.   Everyone liked it.

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Vegetable Rice

Posted on August 20, 2007. Filed under: Side Dish |

2 cups of rice

2 grated carrots

1/2 a small cabbage finely chopped (I left this out)

1 cup chopped parsley

1 cup finely chopped celery

1 large green pepper finely chopped

2 cloves of garlic, minced

1 crushed chicken cube

1 1/2 packet sazon (this is a season by Goya that can be found with international foods, it also adds color to your rice)

1/4 cup oil

Cook rice as you normally would. In a sauce pan pour the oil and when it is hot at the veggies and chicken cube. Saute them for barely a minute. Add the veggies to the rice and mix. Add the sazon (more or less to your liking) and mix again.

Source: Cheerful Thoughts

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Maple Syrup Baked Beans

Posted on June 29, 2007. Filed under: Side Dish, Slow-Cooker |

Maple Syrup Baked Beans

3 1/2 cups dry white navy beans
1/2 cup onions
1/2 cup maple syrup
1 tsp salt
1/2 cup ketchup
1 tsp mustard
1/2 cup brown sugar

Soak beans for about 8 hours. Drain. Mix
everything in a crock pot. Cover to top
with water. Cook 6 to 8 hours; stir occasionally.
If too dry add a little more ketchup and maple
syrup. Enjoy.

Source: Debknechtel from Family Corner

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Apple and Poppy Seed Slaw: Kitchen Madonna

Posted on June 25, 2007. Filed under: Lunch, Salads, Side Dish, Vegetables |

8 cups shredded green cabbage (about 1 small head)
3 medium carrots, peeled, coarsely grated (about 2 1/2 cups)
3 medium Granny Smith apples, peeled, cored, coarsely grated
4 green onions, thinly sliced
2 tablespoons apple cider vinegar
2/3 cup sour cream
1/2 cup mayonnaise
1/4 cup frozen apple juice concentrate, thawed
2 tablespoons poppy seeds

Mix cabbage, carrots, apples, and green onions in large bowl. Add vinegar and toss to coat.
Whisk sour cream, mayonnaise, apple juice concentrate and poppy seeds in medium bowl to blend. Add to cabbage mixture and toss to blend. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour. This can be made 1 day ahead. Keep refrigerated. Toss to blend before serving.

Source

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Golden Baked Onions

Posted on June 25, 2007. Filed under: Side Dish, Vegetables |

Golden Baked Onions (Taste of Home Feb./Mar/ 2004)

6 large sweet onions, thinly sliced
1/4 cup butter or margarine
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1/2 cup milk
1/8 tsp. pepper
3 cups (12 oz) shredded Swiss cheese, divided (2 cups and 1 cup)
6 slices French bread (3/4″ thick)
2 tbsp. butter or margarine, melted

In a large skillet, saute onions in butter until tender, about 12 minutes. In a bowl, combine the soup, milk, pepper and 2 cups cheese. Stir in onions.

Transfer to a greased 2 qt. baking dish. Sprinkle with remaining cheese. Brush bread slices with melted butter on one side. Arrange buttered side up over cheese. Bake, uncovered at 350* for 25-30 minutes or until bubbly. If desired, broil 4-6″ from heat until bread is golden brown. Let stand for 5 minutes before serving. Yield 6-8 servings.

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    My collection of recipes that I haven’t yet tried! I’m buried under paper here….

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