Mujendra with Dates and Pecans

 I got this from the Food and Drink Magazine but made a few changes.  I used it as a vegetarian main meal but it also makes a nice side dish.

2 cups (500 mL) vegetable stock
1 cup (250 mL) long-grain rice
1/2 cup (125 mL) roughly chopped pecans
3 tbsp (45 mL) olive oil
1 1/2 lbs (680 g) onions, thinly sliced
Salt and freshly ground pepper to taste
7 Medjool dates, pitted, julienned
3/4 cup dried lentils rinsed and cooked to tender
1/2 cup (125 mL) finely chopped flat-leaf parsley or cilantro

1. In a medium pot, bring vegetable stock to a boil. Add rice and reduce heat to simmer. Cover and cook until liquid is absorbed, 10 to 15 minutes. Remove from heat, remove lid and place a tea towel over pot. Place lid back on and let stand covered. Fluff with fork when ready to use.
 
2. Heat a large, deep sauté pan over medium heat. Add pecans. Cook, stirring occasionally, until lightly golden and toasted, 3 to 4 minutes. Transfer to a plate to cool.
 
3. In same pan, heat oil over medium heat. Add onions and season with salt and pepper. Cook onions, stirring occasionally, until golden and caramelized, 15 to 18 minutes. (Reduce heat if onions are browning too quickly.) If heat was reduced, raise heat to medium. Add dates. Cook until dates have softened, about 1 minute more. Add lentils and rice. Season with salt and pepper. Cook,   stirring occasionally, until rice and lentils are warmed through, 3 to 5 minutes. Remove from heat and stir in walnuts and parsley.

Serves 6

Mandarin Chicken Breasts

Really yummy sweet and sour chicken!

6 (12 oz) chicken breasts, boned
Salt
1 1/2 cups hot cooked rice
3 tbsp butter
1 tbsp chopped parsley
1/4 tsp leaf rosemary, crumbled
1/4 tsp leaf basil, crumbled
1/4 cup flour
1/2 tsp paprika
2 envelopes instant chicken broth or 2 tsp granulated chicken bouillon
1 3/4 cups water
1 tbsp instant minced onion
2 tbsp lemon juice
1 bay leaf
1 tbsp cornstarch
11 oz can mandarin orange segments, drained
1 cup seedless green grapes

Sprinkle insides of chicken breasts lightly with salt.  Combine rice, 1 tbsp butter, 1/4 tsp salt, parsley, rosemary and basil in a large bowl; toss lightly to mix.  Spoon into hollows in chicken breasts.  Fold edges over stuffing to cover completely; fasten with wooden picks.

Mix flour, paprika and1/2 tsp salt in a pie plate; dip chicken breasts into mixture to coat well.  Brown slowly in remaining 2 tbsp butter in a large frying pan.  Stir in chicken broth, water, onion, lemon juice and bay leaf; heat to boiling.  Cover.  Simmer 25 minutes or until chicken is tender; remove bay leaf.  Place chicken on a heated deep serving platter; keep warm.  Reheat liquid to boiling.

Smooth cornstarch with a little water to a paste in a cup; stir into liquid in frying pan.  Cook, stirring constantly,  until sauce thickens and boils 3 minutes.  Stir in mandarin orange segments and grapes; heat until bubbly.  Spoon over chicken.  Garnish with additional grapes and mandarin orange segments if you wish.  Makes 6 servings.

Jewelled Wild Rice Salad

The dried fruit and nuts pair beautifully with the fresh green grapes and wild rice in this salad.  This recipe is easy to change up with the fruit and nuts, if you have a favourite that you wish to substitute - go ahead.  From Fresh Juice Magazine.

1 cup long grain and wild rice blend
1/2 cup chopped pecans
1/4 cup dried apricots, thinly sliced
1/4 cup dried cranberries or cherries
1/2 cup green grapes, quartered
1 green onion minced
3 tbsp olive oil
3 tbsp lemon juice
1 1/2 tsp turmeric
3/4 tsp kosher salt

1. In medium saucepan, cook rice blend according to package instructions until tender.  Transfer to fine mesh sieve and rinse with cold water until cool; allow to drain completely in sieve for 5 minutes.
2. Meanwhile, in dry skillet over medium, toast pecans until fragrant and a shade darker, about 5 minutes.
3. In large bowl, add rice, pecans, apricots, cranberries, grapes and onion.
4. In small bowl, whisk together oil, lemon juice, turmeric and salt.  Drizzle over salad; toss well to combine.

Per serving about 282 cal, 5 g protein, 14 g total fat (2 g sat. fat) 37 g carb (4 g dietary fibre, 10 g sugar), 0 mg chol, 245 mg sodium

Salmon Ball Casserole

This was pretty simple to make and as a person who is not fond of fish I enjoyed it.  I used salmon without bones and skin.  The better quality the salmon the better the dish. From Company's Coming.

2 x 220 g Canned salmon with juice
1/2 cup Long grain rice
1/2 cup grated carrot
1/4 cup chopped onion (chop this finely)
1 egg
1/2 tsp salt
1/8 tsp pepper
1 can 284 ml Condensed cream of mushroom soup
1/2 cup water

Put salmon into medium sized bowl.  Add rice, carrot, onion, egg salt and pepper.  Mix well.  Shape into balls and put in casserole leaving room for expansion.

Mix soup and water together.  Pour over top.  Bake covered in 350F oven for about 1 hour.

Serves 5 to 6.

Bradford Vegetable Soup

My kids will like this one!  I used to make this for the holidays as a starter to the turkey/ham…it has always been a favourite.  I will give you the original recipe but will say that I have changed it now by not adding the cream to the pot.  I got a small 5% cream and just put a dash of it in the individual serving bowl.  I also added some Parmesan Cheese on the top.

1/2 cup butter
1 1/2 cups chopped onions
1 1/2 cups chopped leeks white and light green parts
3 cups chopped celery
3 cups diced carrots
10 cups chicken stock
1/2 cup long grain rice
freshly ground pepper
2 cups light cream
1/2 finely chopped green onion tops or chives
2 tbsp butter


In large saucepan melt 1/2 cup butter over medium low heat.  Add onions, leeks, celery and carrots and cook stirring frequently about 8 to 10 min.

Pour in stock and rice.  Bring to a boil and season with pepper.  Reduce heat.  Simmer uncovered until vegetables are tender and rice is cooked 20 - 30 min.

Add cream, heat through and taste for seasoning.  Just before serving stir in green onions and swirl in remaining butter.

Asian Inspired Chicken

A simple dish that the family will enjoy.

2 cups Rice - your favourite type
1 1/2 cups chopped mushrooms
284 ml Water chestnuts, sliced, drained
2 celery stalks, sliced thinly
1/4 cup chopped green pepper
1/3 cup chopped fresh green onion tops
2 cups cooked chicken or turkey, cut up
1/2 cup onion, thinly sliced lengthwise
1/2 cup butter
3 eggs, fork beaten
1/2 tsp salt
1/2 tsp pepper
1 tbsp soy sauce

Prepare rice. Cool.

Saute mushrooms and onion in pan with 1 tbsp butter.  Saute until mushrooms are slightly brown.  In large bowl combine mushrooms, water chestnuts, celery, green pepper, green onion, chicken and onions.  Set aside.

Melt remaining butter in frying pan.  Add slightly beaten eggs, salt and pepper.  Fry for a few minutes, stirring with fork to keep broken up.  Do not allow eggs to become too firm.  Add rice and meat mixture.  Stir to combine over low heat.  Add a bit of water to simmer if too dry.

Stir in soy sauce.  Simmer covered 10 to 15 minutes until hot.  If too dry, add 2 tbsp butter.  Serves 8.

Stuffed Zucchini

Love sauteed onions with anything!  A simple recipe that you can mix up with different herbs or switch the rice for quinoa.

8 zucchini
1 onion, finely chopped
2 garlic cloves, minced
1 cup cooked rice
Fresh basil, thyme and summer savory
1 cup bread crumbs mixed with 1/2 cup shredded parmesan
1 cup tomato/pasta sauce

Slice zucchini in 1/2 lengthwise.  Scoop out flesh.  Place flesh in colander.  Sprinkle salt on shells and flesh.  Let stand for 15 minutes.  Rinse zucchini.  Place shells in greased baking pan.  Squeeze water out of flesh.

Saute onion, zucchini and garlic in oil or butter.  Add fresh herbs.  Mix with rice and place back into shells.  Top with bread crumb/cheese mixture.  Dot with butter.  Bake for 40 minutes at 350F.  Serve with your favourite tomato sauce.

Quinoa Risotto

There are several varieties of Quinoa out there now and a bit of colour in this dish works well.  We eat a lot of quinoa in our house so this was a nice recipe to try.  From Food and Drink Autumn 2010.

1 cup water
1/2 cup quinoa
1 tbsp olive oil
1 cup carnaloni rice
1 cup chopped onion
2 cups hot vegetable, chicken stock or water
2 cups roasted diced squash ***
Salt and freshly ground pepper
1/4 cup grated Parmesan cheese
2 tbsp butter, cut into pieces
2 tbsp chopped parsley
1 tsp white truffle oil, optional

Garnish
1/4 cup Parmesan shavings

1. Place water in a small pot over high heat and bring to a boil.  Add quinoa, cover, turn heat to low and simmer for 12 minutes or until water is absorbed and quinoa is tender.  Remove from burner and set aside to steam, still covered while preparing rice.
2. Heat oil in a wide heavy bottom soup pot or dutch oven over medium heat.  Add rice and saute until rice is becoming whiter and feels very hot to the touch, about 3 minutes.  Add onion and saute another 2 minutes or until softened.
3. Add vegetable stock, bring to boil, cover pan and reduce heat to low.  Simmer for 12 to 14 minutes or until rice is al dente.
4. Add squash and quinoa along with another splash of stock if mixture seems dry.  Stir until they are fully incorporated, about 2 minutes.  Season to taste with salt and pepper.
5. Stir in Parmesan cheese, butter and parsley.  Serve hot with a small drizzle of white truffle oil.  Garnish with shaved Parmesan.

***To roast squash, toss diced squash with 2 tbsp olive oil, place on a baking sheet and roast at 400F for 15 to 18 minutes or until tender and golden, tossing once halfway through cooking.

Wehani and Barley Red Cabbage Rolls with Cheddar Sauce

I thought this was fabulous.  A new recipe I tried from Food and Drink Autumn 2010.  The Wehani Rice is a red rice that stays somewhat chewy.

ROLLS
1/2 cup Wehani rice
1/2 cup pot barley
1 tbsp vegetable oil
1 small leek, finely sliced or 3/4 cup diced onion
2 1/2 cups chicken or vegetable broth, divided
1/2 tsp salt
1/8 to 1/4 tsp cayenne
1 egg
125 g orange cheddar cheese, grated, about 1 1/2 cups
1 cup toasted pecans, finely chopped
1/2 cup lightly packed parsley leaves or spinach, finely chopped (I like the spinach)
3 plum tomatoes, seeded and diced, about 1 1/2 cups
Kitchen twine
1 large red cabbage
4 tsp white vinegar

SAUCE
125 g orange cheddar cheese, grated, about 1 1/2 cups
1/4 cup all purpose flour
2 cups milk (it calls for 2% or whole but I used 1% and it was fine)
3/4 tsp salt
1 bay leaf
1 large sprig fresh thyme or 1/2 tsp dried thyme or summer savoury
1/8 to 1/4 tsp cayenne
2 to 3 green onions, thinly sliced

1. Wash rice and barley in sieve under cold running water; drain in sieve.  Heat oil in a medium saucepan over medium heat until hot.  Add leek; cook 3 minutes.  Add rice mixture; stir in 1 cup broth, salt and cayenne.  Bring to a boil, reduce heat to a simmer and cover.  Cook for 30 minutes; mixture is still chewy in texture.
2. Drain in a sieve for 5 minutes.  Transfer to a large mixing bowl; cool to lukewarm.  Thoroughly mix in egg; stir in cheese, pecans, parsley and tomatoes until combined.  Cut a dozen pieces of twine, each about 12 inches long.
3. To prepare cabbage, bring a large pasta pot two-thirds filled with water to a boil; add 3 tsp vinegar.  Remove core of cabbage; then plunge whole cabbage into boiling water.  Boil 5 minutes; then begin to remove outer leaves with tongs (or remove whole cabbage from water, briefly cool under running water and remove leaves in batches, returning cabbage to boiling water for another 5 minutes to loosen more leaves).  Stack leaves on a plate; once there are 10 to 12, remove cabbage core from water.  Return stack of leaves; boil another 10 minutes or until lighter in colour and tender.  Drain leaves; rinse under cold running water.
4. Turn each leaf up side down so rip is prominent.  Shave a bit off the rib where it is thickest; turn over again so it curls upwards.  Fill, placing a generous amount of filling on thickest part of rib (a large leaf can take 3/4 cup filling, medium takes 1/2 cup and small takes 1/3 cup).
5. Begin to roll from rib, tucking in sides until a neat roll forms.  Tie around middle with string.  Trim twine ends; discard.  Place rolls seam side down and largest on the outside, in an ungreased 9 x 13 inch baking dish.  Rolls can be covered and left at room temperature for up to an hour.  (If making ahead, cover and refrigerate for up to a day.  Add 10 to 15 minutes to baking time.)
6. When ready to bake, preheat oven to 350F.
7. Pour 1 1/2 cups broth mixed with 1 tsp vinegar over rolls; snugly cover baking dish with foil.  Bake 45 minutes or until rolls are hot.  
8. Meanwhile, to make sauce, stir cheese with flour.  Set aside.  Heat milk, salt herbs and cayenne in a medium saucepan over medium heat or in an 8 cup glass measuring cup in microwave.  When just starting to boil, about 5minutes, stir in cheese mixture.  Heat or microwave, stirring frequently until sauce is just starting to bubble and is thickened.  Remove bay leaf and thyme stem.  If mixture seems too thick, stir in additional milk.  (Sauce can be made ahead. Cover with plastic wrap directly on sauce surface for up to a day.  Reheat slowly over medium low heat in a small saucepan or in the microwave on medium power). Stir frequently with a whisk and add more milk as needed to thin sauce.
9. To serve, drain rolls and place on warmed serving plate; remove strings. Generously nap with sauce and sprinkle with sliced green onions.  Serve with whole grain bread.

Rice and Barley Salsa Salad

A wonderful salad full of fibre and protein.  Put in a pita or eat on its own.

1/4 cup Pearl barley
1/4 tsp salt
2/3 cup long grain rice
1/2 cup each black beans and red kidney beans
1/2 cup corn
1/2 cup chopped sweet red pepper
1/2 cup chopped celery
1/4 cup chopped onion
2 tbsp chopped mild chilies
2 tbsp chopped fresh parsley or coriander

DRESSING
3 tbsp medium salsa
1 tbsp olive oil
2 tsp white vinegar
Salt and pepper

In saucepan, combine barley, 2 cups water and salt.  Bring to boil, reduce heat, cover and simmer for 20 minutes.  Stir in rice; cover and simmer for 20 minutes or until barley is tender but still slightly chewy.

In bowl, combine barley and rice mixture, beans, corn, sweet pepper, celery, onion, chilies and parsley.

DRESSING:  Whisk together salsa, oil and vinegar.  Pour over salad and toss to mix.  Season with salt and pepper to taste.

Red Rice Salad with Red Wine Vinegar

This is a favourite!  I had never tried red rice (Wehani) before and I really enjoyed it.  The rice is a little chewy, which makes it perfect for a salad.  Sprinkle some goat cheese on top for extra flavour.  From Food & Drink 2005.

3 cups water
2 cups red rice
1/2 cup olive oil
1/4 cup red wine vinegar
salt and freshly ground pepper
1/22 cup pitted, slivered black olives
1 cup chopped green onions
1 cup diced cucumber
1/4 cup toasted pine nuts
1/4 cup chopped fresh dill (I left this out - not a dill fan)
2 tbsp chopped parsley

1. Bring a pot of water to boil.  Sprinkle in rice and bring back to boil.  Cover rice, reduce heat to low and steam for 35 to 45 minutes or until rice is tender but slightly chewy and water has been absorbed.  Remove from heat and keep covered for 5 minutes.
2. Whisk together oil and red wine vinegar.  Season with salt and pepper.  Toss half of the dressing with rice and let cool
3. When rice has cooled, combine it with olives, green onions, cucumber, pine nuts, dill and parsley.  Toss with remaining dressing.

Sweet'n Sour Chicken

A classic, and very family friendly!

1 can pineapple chunks
1/2 cup chopped onion
2 tbsp shortening
1 1/4 cups water
2 cups carrot sticks
3 bouillon cubes or instant broth packets
1/4 cup firmly packed brown sugar
2 tbsp cornstarch
1/4 tsp ginger
1/4 cup ketchup
2 tbsp vinegar
1 tbsp soy sauce
2 cups diced cooked chicken
1 cup green pepper strips
3/4 tsp salt
1 tbsp butter
2 1/4 cups minute rice

Drain pineapple, reserving juice.  Add water to juice to make 2 1/4 cups.  Saute onion in shortening in large skillet until tender.  Add 1 1/4 cups water, carrots and bouillon or broth.  Cover and simmer 5 minutes.  Combine sugar, cornstarch and ginger; add ketchup, vinegar and soy sauce, and stir into vegetable mixture.  Cook until clear and thickened.  Add chicken, green pepper and pineapple; cover and simmer 5 minutes.  Meanwhile, bring measured liquid, salt and butter to a boil.  Stir in rice.  Remove from heat; cover and let stand 5 minutes.  Serve chicken mixture over rice.

Makes 6 servings.

Arroz Con Pollo

This is a big batch recipe, make it for tonight and save one for a busy night.

2 tbsp olive oil
10 skinless, boneless chicken breasts
6 skinless, boneless chicken thighs
2 medium onions, chopped
2 green peppers, chopped
4 cloves garlic, minced
2 cups parboiled (converted) rice - not instant
1 tsp turmeric
1 can (798 ml) diced tomatoes
4 cups chicken broth
2 bay leaves
1/2 tsp crushed dried chili flakes - or to taste
2 tsp salt (I skipped this)
1/2 tsp pepper
chopped fresh parsley

• Preheat oven to 350F.  Lightly grease two 9 x 13 in baking pans - I used 1 foil one for freezing.
• Heat oil in a large skillet.   Season chicken pieces with salt and pepper (I just use pepper) and saute in batches - don't overload the pan.  Remove from skillet and set aside, leaving as much of the oil behind in the skillet as possible.
• Add the onions, green pepper and garlic to the skillet.  Saute until softened, about 5 min.  Be careful not to burn the garlic. Add rice and turmeric, and cook stirring for a minute or two.  Then add tomatoes, broth, bay leaves, chili flakes, salt and pepper.  Transfer to prepared baking pans, dividing the rice mixture and liquid evenly.  Arrange the browned chicken pieces in the rice (half the chicken in each pan), pushing them down so they're just partially submerged.  Cover the pans with foil and bake for 40 minutes, then uncover and continue to bake for an additional 15 to 20 minutes, or until rice is cooked and liquid is absorbed.  Remove from oven and let cool to room temperature.  Cover tightly with foil wrap, label and freeze.
• To serve, defrost fully in the refrigerator.  Place in the oven and reheat at 350F for 30 minutes, then remove foil and continue heating for 10 to 15 minutes longer, until heated through.  (If the rice seems dry, you may need to add a bit of water or broth).  Sprinkle with chopped fresh parsley and serve.