Bacon, Egg, & Spring Veggie Fried Rice

Use up leftover rice in this quick and easy one-pot meal

I shared my go-to fried rice recipe as one of my first posts on this blog and still make it often, sometimes tweaking it based on whatever leftovers I have around the house. This version comes from a recipe I saw in Food52 and includes a medley of vegetables, lots of egg, and - most importantly - bacon. The salty bits of pork with the soft scrambled egg and fresh vegetables are a delicious combination, but it's the addition of one non-traditional ingredient, honey, that really sets it over the top. The honey adds a touch of sweetness that helps to enhance the savory flavors of the dish, but it also sticks the rice to the pot to form some nice caramelized bites. I use brown rice because I figure it's an easy way to make the dish a little healthier, but any leftover rice will do. This holds up well in the fridge for a day or two and can be reheated for leftovers.

Note: As with any stir-fry, the cooking time goes by fast and it's essential to have all your ingredients prepped before you turn on the stove.


More Fried Rice Recipes:
- Chicken & Broccoli Fried Rice
- Fried Brown Rice with Broccoli & Egg
- Chicken & Mushroom Fried Rice


Bacon, Egg, & Spring Veggie Fried Rice:
Ingredients
- 4 c. cooked brown rice
- 3 eggs, lightly beaten
- 4 slices of thick-cut bacon, diced
- 1 small onion, thinly sliced
- 2 c. baby kale, spinach, or other sturdy green
- 1 c. shiitake mushrooms, sliced
- 3/4 c. peas, fresh or defrosted
- 4 garlic cloves, peeled and thinly sliced
- 3 tbsp. low-sodium soy sauce
- 2 tbsp. canola oil
- 1 tbsp. ginger, peeled and minced
- 1 tbsp. toasted sesame oil
- 1/2 tbsp. honey

Recipe

• Add the bacon to a wok or large skillet over high heat and cook for 3-4 minutes, or until browned. Transfer bacon to plate with a slotted spoon, leaving the fat in the pan.
• Add in the beaten eggs and cook, stirring occasionally, for a minute or two, until lightly scrambled. Do not overcook.
• Scrape the egg on to a plate and return the wok to the heat. 
• Add in the canola oil and onion. Cook for 2-3 minutes, or until softened, then add in garlic and ginger.
• Cook for a minute, then add in the mushrooms and cook for another 2 minutes. 
• Add in the kale and cook for 30 seconds, or until wilted.
• Add in the rice, soy sauce, and toasted sesame oil and toss together, making sure to break up any big clumps of rice.
• Add in the peas and cook for another minute, then add in the bacon and egg.
• Drizzle with honey and check for seasoning.

Serves four

Chicken Thighs with Caramelized Onions & Cardamom Rice

One-pot chicken and rice dish flavored with Middle Eastern spices, dried fruit, and herbs

This recipe from Yotam Ottolenghi's Jerusalem is a flavorful one-pot meal of chicken and rice with sautéed onions, currants, spices, and herbs. Everything cooks in a single skillet in batches: first the onions, then the chicken and rice, and can go straight to stove to tabletop with no need for extra serveware (and less dishes to clean up). The Middle Eastern spices of cardamom, cinnamon, and cloves add an exotic flavor to an otherwise familiar dish. Combined with the sweet onions, tart currants, juicy chicken, and fresh herbs, it's a well-balanced meal that has great mix of richness, brightness, sweet, and salt. Leftovers hold up well for a few days and taste just as good as they do on day one.


Related Recipes:
- Roasted Lemon Chicken with Sunchokes
- Moroccan Chicken Tagine with Olives and Preserved Lemons
- Crispy Lemon-Rosemary Chicken Thighs


One-Pot Chicken with Caramelized Onions, Cardamom Rice, and Currants:
Ingredients
- 2 1/2 lb. bone-in, skin-on chicken thighs
- 1 3/4 c. basmati rice
- 2 onions, thinly sliced
- 2 1/2 c. boiling water
- 1/4 c. olive oil
- 1/4 c. currants
- 8 whole cardamom pods
- 3 cinnamon sticks
- 1/4 tsp. whole cloves
- 1/4 c. fresh dill, chopped
- 1/4 c. fresh cilantro, chopped
- 1/2 lemon
- 1 c. greek yogurt
- kosher salt
- black pepper

Recipe

• Heat 2 tbsp. olive oil in a large pot over medium heat.
• Add in the onions and cook, stirring occasionally, for 15 minutes, or until caramelized.
• Meanwhile, toss remaining 2 tbsp. olive oil with the chicken, cardamom, cinnamon, cloves, 1 tsp. salt, and a few grinds of black pepper.
• Scrape out the onions onto a plate and increase the heat in the pan to high.
• Add in the chicken and spices, skin-side down, and cook for 5 minutes. Then flip and cook for another five minutes.
• Remove the chicken to a plate. It's ok to leave the spices in the pan.
• Add in the rice, onions, currants, and season with salt and pepper. Nestle in the chicken, skin-side up.
• Pour the boiling water over everything, cover with a lid, and lower heat to a very low simmer.
• Cook for thirty minutes, then fluff the rice with a fork and check that it's done. All the liquid should be absorbed.
• Squeeze the juice of the lemon on top and sprinkle with the chopped herbs.
• Divide onto plates and dollop with yogurt.

Serves four

Farro and Black Rice with Kale & Pine Nuts

A nutty grain salad made with farro, black rice, kale, and pine nuts

Suzanne Goin featured a version of this recipe in her A.O.C. Cookbook and said it was one of her favorite and most-craved foods, which immediately had me intrigued. It's a warm grain salad that's a mix of chewy farro and black rice, lightly-cooked kale, and toasted pine nuts. Once the grains are cooked separately, they stir-fry in a hot skillet with some seasoning, which really intensified their flavor and brings out a nuttiness. Thin ribbons of kale and toasted nuts are folded in at the last minute and mix with the grains for perfectly composed bites. Because the farro and black rice are less refined than most grains, the dish really fills you up for a long time. Feel free to experiment with different add ins like dried or fresh fruit, crumbled cheese, roasted vegetables, or different kinds of greens.

Note: The recipe looks long but it actually comes together quite quickly. Most of the steps are for cooking the farro and rice separately, which can be done a few days in advance.


Related Recipes:
- Farro Salad with Tomatoes, Asparagus, & Feta
- Coconut Basmati Rice
- Couscous with Preserved Lemons & Pine Nuts


Farro & Black Rice with Kale & Pinenuts:
For Rice

• Add 2 tbsp. olive oil,  1/2 minced onion, 1 thinly sliced chile de arbol, and 1 sprig of rosemary to a pot over medium-high heat.
• Cook the onion for 3-4 minutes, or until translucent, then add in 3/4 c. of black rice.*
• Toast the rice for a minute or two, then add in 1/4 c. white wine and cook for a minute, or until it is reduced by half.
• Add in 1 1/2 c. of water and a large pinch of salt.
• Bring the water to a boil, then lower to a simmer and cover with a lid. Cook for 30-35 minutes, or until rice is tender and liquid is absorbed.
• Spread the rice out on a large baking sheet to cool.

For Farro

• Meanwhile, heat another 2 tbsp. olive oil, 1/2 minced onion, chile de arbol, and rosemary in a different pot over medium-high heat.
• Cook the onion for 3-4 minutes, or until translucent, then add in 1 1/2 c. of farro.
• Toast the farro for a minute or two, then add in 6 c. of water and a large pinch of salt and bring to a boil.
• Lower the heat to a simmer and cook for 25-30 minutes, or until farro is al dente.
• Drain the farro and then spread out on a large baking sheet to cool.

For Salad

• Heat 2 tbsp. olive oil and 1 thinly sliced chile de arbol in a large skillet over high heat.
• Add in the cooled farro and cook, stirring a few times, for 5 minutes, or until the farro has toasted and stir-fried.
• Add in the cooled black rice and 1 bunch of de-stemmed, thinly sliced kale.
• Stir until the kale has wilted and rice is warm, about 2 minutes.
• Turn off the heat and stir in 1/4 c. of toasted pine nuts** and the juice of 1/4 lemon.
• Check for seasoning and add salt and pepper as needed.

Serves four-six (side dish)

*Found at some high end grocery stores, such as Whole Foods and Trader Joe's.

**To toast nuts, add to a hot skillet for 3-5 minutes, or until the nuts turn lightly golden.

Bahamian Peas & Rice

My version of a Bahamian staple made with white rice and fresh peas

We ate a lot of great food in the Bahamas last month (see full recap here), but peas and rice was probably the most common item on the menu. It's a staple in Bahamian cooking and consists of rice and peas - often black-eyed peas - cooked with vegetables and spices. This is my version of the dish, although it's not entirely authentic. Bacon, onion, bell pepper, and tomato paste form the base for long grain white rice and fresh green peas. Fresh peas aren't usually used in peas and rice, but they're in season now and add a wonderful freshness to the recipe. It makes a filling side dish alongside chicken or fish and leftovers are even more flavorful the next day. It's a great way to add a little island flair to your next family meal or dinner party.


Related Recipes:
- Coconut Rice
- Broccoli Fried Brown Rice
- Risotto Carbonara with Peas


Bahamian Peas & Rice:

• Heat 1 tbsp. olive oil in a large pot over medium high heat.
• Add in 3 strips of diced thick-cut bacon and cook for 4-5 minutes, or until crisp and most of the fat has rendered.
• Add in 1 diced onion, 1 diced green bell pepper, and 1 tsp. fresh thyme leaves, and cook for another 5 minutes, or until the vegetables are translucent.
• Add 2 heaping tbsp. tomato paste and cook for 1-2 minutes, or until the paste turns a rusty brown color.
• Add in 2 c. long grain white rice, 3 c. of water, and a generous pinch of salt.
• Bring to a boil, scraping any bits from the bottom of the pot, then lower to a low simmer and cover with a lid.
• Cook for 10-15 minutes, or until mostly cooked, then add in 1 c. of fresh peas.*
• Cover and cook for another 5-10 minutes, or until all the liquid is absorbed and the rice is tender.
• Fluff with a fork, adjust seasoning as needed, and keep warm until serving.

Serves six-eight (side dish)

*Or frozen.

Risotto Carbonara with Peas

The only thing better than spaghetti carbonara is risotto carbonara

Risotto is already one of my favorite comfort foods, but this carbonara version is the ultimate. Adapted from a recipe in The A.O.C. Cookbook, creamy rice is studded with chunks of tender bacon and pancetta and fresh peas. All the traditional components of spaghetti carbonara are present, including a few egg yolks that get stirred in at the last minute to add even more richness. The peas and pea tendrils keep the risotto from feeling too heavy and add a nice burst of freshness and sweetness next to the salty bacon. I made this for lunch over the weekend and we savored our bowls outside with a bottle of white wine before enjoying a glorious afternoon nap. It made us nostalgic for the long lunches we enjoyed during our honeymoon in Europe and is a feeling we hope to recreate over many sunny afternoons in our backyard this spring.


Related Recipes:
- Spaghetti Carbonara
- Deconstructed Spaghetti Carbonara
- Fettuccine with Peas & Garlic Alfredo Sauce


Risotto Carbonara with Peas:

• Remove the peas from 1 lb. of fresh English pea pods.
• Bring 4 c. of low-sodium chicken stock to a simmer in a pot on the stove.
• In another heavy pot or dutch oven, add in 1 tbsp. olive oil and 1/3lb. of diced bacon or pancetta, or a mix of both.
• Cook until the fat has rendered and the bacon is soft and starting to brown, about 5 minutes.
• Add in 1 diced yellow onion and cook for another 7-8 minutes, or until the onion is soft and the bacon has browned.
• Add in 1 1/2 c. of aborio rice and stir to coat with the bacon fat. Let the rice toast for a couple minutes, then stir in 1/4 c. of white wine.
• Stir until wine has evaporated, then lower to medium-low heat. Immediately add in a ladleful of simmering stock and stir until mostly absorbed.
• Continue ladling stock and stirring until the rice is al dente and a creamy, starchy sauce is coating each grain.
• Stir in the shelled peas and cook for another few minutes, then turn off the heat.
• Immediately stir in 3 egg yolks, 1/2 c. grated parmesan cheese, and salt and black pepper as needed.
• In another small skillet, melt a pat of butter and add in a bunch of pea tendrils* and a pinch of salt. Cook for a minute or two until wilted.
• To serve, spoon some of the risotto into a shallow bowl and top with some of the pea tendrils.

Serves four

*Optional, but they are a great addition if you can find them.

Chicken & Broccoli Fried Rice

Lately, I've been looking back at some of my old posts and re-creating past dishes. Most of the recipes I posted at the beginning of the blog (almost two and a half years ago!) are still some of my favorites today. A lot of my oldest recipes are dishes I grew up with or developed in college and were originally written up without exact measurements but have been honed and refined in the past few years. This chicken fried rice recipe (first seen here) is one of my favorite things to cook and has been tweaked to find the right balance of flavors. The vegetables and meat can be adapted to personal preference or whatever leftovers you have on hand but this is my favorite combination. It's a fast, fresh, flavorful meal that never disappoints.


Related Recipes:
- Chicken & Mushroom Fried Rice
- Beef Stir-Fry
- Broccoli Fried Brown Rice


Fried Brown Rice with Chicken & Broccoli:

• Heat 1 tbsp. canola oil a wok over high heat until very hot and nearly smoking.
• Beat 2 eggs in a small bowl until combined and add to the wok.
• Scramble the eggs and cook for 30 seconds, or until no longer runny.
• Transfer the eggs to a bowl and set aside and return the wok to the heat.
• Add in 1 more tbsp. of oil and 1 head of finely chopped broccoli florets.*
• Cook the broccoli for 3-5 minutes, or until crisp-tender, then add in 3 thinly sliced scallions, 1 tbsp. fresh grated ginger, and 2 minced cloves of garlic.
• Stir to combine and cook for 1 minute, then add in 3 c. cooked brown rice, 1 1/2 c. cooked shredded chicken,** 3 tbsp. soy sauce, 1 tbsp. sesame oil, and several dashes of Sriracha hot sauce.
• Add in the eggs and toss until everything is well mixed.
• Taste for seasoning and add more soy sauce or hot sauce as necessary.
• Divide into bowls and serve.

Serves two-three

*About 1 c. total. If you have leftover, already cooked vegetables, you can just add them and add the rest of the ingredients right away.

**I used leftover roasted chicken from this recipe, but store-bought rotisserie chicken would also work.

Seared Scallops & Baked Saffron Risotto

I hadn't made scallops in what seems like forever (especially since I was thwarted in my attempt to score some for Valentine's Day), so I decided to whip them up for a quick but elegant weeknight meal with friends. They're great with risotto, but this easy baked version requires almost no effort compared to the classic cooking method. All I had to do was put the rice in the oven before my guests arrived and then quickly sear the scallops five minutes before we were ready to eat. It's such a great dish to entertain with and tastes like something at a fancy restaurant.


Seared Scallops & Baked Saffron Risotto:

• Heat 1 tbsp. olive oil in a pot over medium heat and add in 1 minced onion.
• Cook onion for 7-10 minutes, or until soft and translucent, then add in 1 minced garlic cloves.
• Stir the garlic for a minute, or until fragrant, then add in 1 c. of aborio rice and stir to combine.
• Cook the rice for a minute or so, then add in 3 1/4 c. seafood stock,* a generous pinch of salt, and a pinch of saffron.**
• Place a lid over the pot and transfer for a 350F oven for 35-45 minutes, or until the rice has absorbed most of the liquid and is tender.
• Immediately stir 1/2 c. more stock, 1/4 c. white wine, and 1/4 c. grated Parmesan cheese into the rice.
• Stir vigorously for 2-3 minutes, or until rice is creamy. Add a little more liquid if necessary to achieve the right consistency.
• Meanwhile, heat 2 tbsp. canola oil in a large skillet over high heat until almost smoking.
• Rinse 1 1/4 lbs. sea scallops under water, pat very dry, and season with salt.
• Add scallops to the pan and let caramelize for 2-3 minutes,*** then flip and cook for another few minutes on the other side.
• Divide risotto onto plates and top with the seared scallops.

Serves four

*Or use a mild chicken stock.

**Optional, but I love the color it gives the risotto.

***Do not move the scallops until the are darkly brown or they won't caramelize and will stick to the pan.

Lemon Asparagus Risotto

It’s been cool and drizzly the last few days - a sure signal that fall is finally here - but our markets are still selling summer produce rather than winter squash and greens. I’d been craving something comforting, so I decided to make a cold-weather classic but using bright, fresh flavors. This risotto (loosely based on this recipe) is still super creamy and warming, but the lemon and asparagus keep it from feeling too heavy. It’s the perfect thing to eat while transitioning the seasons and a nice introduction to many upcoming cozy nights. If you love risotto but don’t feel like spending an hour at the stove, try this easy weeknight version.

Lemon Asparagus Risotto:

• Melt 2 tbsp. butter in a small dutch oven and add in 1 diced onion.
• Cook over medium heat for 7-10 minutes, or until soft but not brown.
• Add in 1 c. aborio rice and stir so that each piece of rice is coated with butter.
• Add in 1/3 c. dry white wine and cook for another few minutes, or until most of the wine has been absorbed.
• Begin adding in a ladle from 1 qt. warm chicken stock* into the rice, stirring often.
• Wait until most of the stock has been absorbed, then add in another ladle.
• Continue adding in stock until rice is half-way cooked, then add in the zest of 2 lemons, salt,** and pepper.
• Meanwhile, bring a large pot of water to a boil and add in 1 bunch of trimmed asparagus.
• Cook asparagus for 5 minutes, or almost tender, then transfer to a bowl of ice cold water to cool.
• Cut asparagus into 3/4" pieces and set aside.***
• Continue cooking rice until nearly done, then stir in the asparagus and continue adding stock until rice is al dente.
• Stir in 1/4 c. grated Parmesan cheese, the juice of 1 lemon, 1 heaping tbsp. Greek yogurt,**** and any more salt and pepper.
• Divide into bowls and garnish with minced scallions and more cheese.

Serves two- three

*It's easiest to keep it simmering in a pot next to the risotto. Can substitute for vegetable stock.
**Be modest with the salt because the chicken stock and cheese will also add saltiness.
***Can be done a day ahead of time and kept in the fridge. Leftover cooked asparagus would also work.
****Optional, but I like the tang and extra creaminess it provides.

Broccoli Fried Brown Rice

Even though I love to cook, I occasionally get a craving for Chinese take-out and always end up with tons of leftover steamed rice from the restaurant. It's the perfect thing to use in homemade fried rice, since the day-old grains dry up a little bit and end up cooking better. This is a short-cut version of my go-to recipe featured here, but it still tastes delicious and takes less than five minutes to throw together. The best part is that it can be made almost entirely from take-out leftovers, just open up a few soy and hot sauce packets and throw in whatever leftover steamed vegetables you have from the night before.

Broccoli Fried Brown Rice:

• Heat 1/2 tbsp. canola oil in a large wok* until very hot.
• Beat 2 eggs with a fork until pale yellow, then add to the wok and scramble for 30 seconds.
• Remove the eggs and add in another tbsp. of oil.
• Add in 1 head of finely chopped broccoli and cook for 4-5 minutes, or until crisp-tender and brown in some areas.
• Add in 1 container of cooked brown rice,** 3 tbsp. soy sauce, 2 tsp. sesame oil, and a few drops of Sriracha hot sauce.
• Stir to combine, then add in the egg and 3 minced scallions.
• Turn off the heat and stir to combine. Check for seasonings, divide onto plates, and serve.

Serves two-three

*Or skillet.

**Or white rice.

Mushroom & Pancetta Risotto

This creamy, earthy risotto is my ultimate comfort food

I'm a strong believer in food as a source of mental and spiritual healing (that's what comfort food is all about, afterall), but sometimes it's more about the cooking than the eating for me. So after a stressful week of life, work, etc., I spent the night making a mushroom risotto. I usually make a quicker weeknight version (see here and here), but there's something therapeutic about spending an hour at the stove, slowly adding the warm stock to rice and coaxing it until it it forms a creamy, rich sauce. This mushroom version is full of deep flavor, from the crispy pancetta, to the porcini-infused stock, to the loads of Parmesan cheese, and it's honestly one of the best risottos I've ever had.

Related Recipes:
- Lemony Asparagus Risotto
- Mushroom Bourguignon
- Lobster Risotto


Mushroom & Pancetta Risotto:

• Bring 10 c. chicken stock to a simmer, add in 1/2 oz. dried porcini mushrooms and allow them to sit for 15 minutes, or until soft.
• Remove the mushrooms with a slotted spoon and chop them, leaving the infused stock over a low flame.
• Meanwhile, heat 1 tbsp. olive oil in a large dutch oven over medium-high heat.
• Add in 1/3 lb. diced pancetta* and cook until crispy, about 5 minutes.
• Add in 1 tbsp. butter and 1 diced onion and cook for another 5 minutes, or until softened.
• Add in 2 minced garlic cloves and cook for another minute, then add in 1 lb. thickly sliced cremini mushrooms.
• Cook mushrooms for 5 minutes, or until soft.
• Add in 2 c. aborio rice and stir it into the pancetta and mushrooms. Let rice toast for 5 minutes.
• Add in 2/3 c. white wine and let the alcohol cook off for 3 minutes.
• Ladle in about 1 c. of stock, salt, and pepper, and stir into the rice. Wait until all the rice has absorbed, about 3 minutes, making sure to stir often so that no rice sticks to the bottom of the pan.
• Continue adding stock and stirring for another hour or until the rice is cooked fully.
• Stir in 3/4 c. grated Parmesan cheese and 2 tbsp. cold butter. Check for seasoning.
• Divide into bowls and serve.

Serve four - six
*Can substitute for bacon.

Chicken, Shrimp, & Sausage Jambalaya

A healthier take on the Cajun classic made with brown rice, chicken, shrimp, and Andouille sausage

It rained in L.A. this weekend (although just barely), meaning that any plans I had to leave the house quickly got replaced by lounging around in my PJ’s and watching more Mad Men on DVD. I normally hate the rain, but it was a great excuse to relax at home while a big pot of jambalaya simmered on the stove. I love Cajun food but usually shy away from making it at home because most dishes require a lot of ingredients. This recipe is perfect because all of the ingredients are totally attainable and even though I did have to buy a few new spices, the end result was so worth it. I enjoyed it the next day as leftovers, but this type of dish is the perfect thing to make for a large group, perhaps for an upcoming Super Bowl party.


Related Recipes:
- Cajun Chicken Pasta
- Fried Chicken
- Smothered Chicken


Chicken & Shrimp Jambalaya:

• Combine 1 1/2 tbsp. paprika, 1 1/2 tbsp. onion powder, 1 1/2 tbsp. garlic powder, 2 tsp. salt, 2 tsp. dried herbs,* 2 tsp. chile powder, 1 tsp. black pepper, and 1/4 tsp. mustard powder in a bowl. Set aside.
• Meanwhile, heat 1 tbsp. oil in a large pot over medium-high heat. Add in 2 sliced links of Andouille sausage** and 3 sliced boneless, skinless chicken thighs.
• Cook the meat for 3-5 minutes, or until browned. Remove from pot and set aside.
• Add in 1 diced onion, 4 stalks of diced celery, and 1 diced green pepper and cook for 5 minutes, or until softened.
• Add in 3 minced garlic cloves and cook vegetables for another 3-5 minutes.
• Add 2 tbsp. flour and 2 1/2 tbsp. spice mix to the pot*** and cook for a few minutes, stirring occasionally.
• Pour in 3 c. low-sodium chicken stock, 1 can (14.5 oz.) of diced tomatoes, and 1 c. long grain brown rice and bring to a boil.
• Lower to a simmer and add the chicken and sausage back in. Cover and simmer for 70-80 minutes, or until rice is tender.****
• Add in 1 lb. peeled and deveined shrimp, cover, and simmer for another 5 minutes, or until shrimp turns opaque.
• Divide onto plates and serve.

Serves six
*I used Herbs de Provence. You can also use a combination of dried thyme and oregano.
**I used Andouille chicken sausage to keep it relatively healthy.
***You will have leftover spice mix. Save and make this recipe again, or rub into chicken before grilling.
****Check after 45 minutes or so to make sure there's enough liquid and that the rice isn't stuck to the bottom of the pot. Stir and add more stock if necessary.

Coconut Basmati Rice

Swap coconut milk for water the next time you cook rice

I love rice – it’s cheap, it’s an amazing hangover cure (eat a bowl of rice after a night out and you’ll feel better within minutes), and I even have a section in this blog dedicated to rice dishes. I’m addicted to the frozen, double-serving size brown rice packets available at Trader Joe’s or Whole Foods, but my first rice love is Basmati. My mom is the self-titled “Rice Queen” and most of our meals growing up were accompanied by salty, buttery basmati rice. This coconut version is a great variation on the standard, and I love the technique of toasting the uncooked rice in butter before adding the liquid. Serve it under Asian wings, Thai curry, or spicy stir-fries.

More Rice Recipes:
- Bahamian Peas and Rice
- Chicken & Broccoli Fried Rice
- Asparagus & Mushroom Baked Risotto

Coconut Basmati Rice:

• Melt a small pat* of butter in a small sauce pot.
• Add in 1 c. of basmati rice** and toast for 2-3 minutes, stirring constantly.***
• Pour in 1 c. unsweetened coconut milk and 3/4 c. water and bring to a boil.
• Reduce the heat to a simmer and cover the pot with a lid.
• Cook the rice for 20 minutes, or until all the liquid is absorbed and the rice is tender.
• Fluff the rice with a fork and season with salt.

Serves two-four (side dish) 
*About 1/2 tbsp.
**Or any long-grain white rice.
***This brings out the rice's nutty flavor. 

Lobster Risotto

Last week I received a well-deserved promotion at work, and I've been using it as an excuse to celebrate ever since. In addition to several kir royales and nicer-than-usual red wine, I wanted to create a special meal to honor the occasion. I decided to make lobster risotto, as I'd been having a craving for lobster for weeks and couldn't stop thinking about the vegetable risotto I made recently, either. I used the same shortcut I featured before, but substituted chicken stock for our local seafood market's amazing homemade fish stock. Then I topped the whole thing with sliced lobster tails and a drizzle of melted butter. It was divine!

Related Recipes:
- Mushroom & Pancetta Risotto
- Lobster Tails with Garlic Panko Crust
- "Baked" Saffron Risotto with Seared Scallops


Lobster Risotto:

• In a heavy-lidded pot, combine 2 1/2 c. high-quality lobster stock* with 3/4 c. aborio rice.
• Place the pot in a 350°F oven for 40 minutes.
• Meanwhile, place 2 lobster tails (about 6 oz. each) in a pot of boiling water and cook for 6-8 minutes.**
• Remove tails from the water and cool for 15 minutes. Then use a knife to split the shell in half and remove the meat.
• Slice the meat into medallions and set aside.
• Remove the rice from the oven and stir in 1/2 c. stock, 1/4 white wine, 2 tbsp. cold butter, salt, pepper, and a few drops of Sriracha hot sauce.***
• Stir rice until thick and creamy, about 2-3 minutes.
• Melt 2 tbsp. butter in a small pan and place the lobster in it to gently reheat.
• To serve, divide risotto onto plates, then top with lobster meat, drizzle with remaining melted butter, and top with a sprinkle of chives.

Serves two
*If no lobster stock is available, use seafood or shrimp stock.
**Lobster will be done when the shells turn bright red and the tails start to curl.
***Asian hot sauce. I add it for color and a slight heat.

Asparagus & Mushroom Baked Risotto

My boyfriend's mom made us this amazing risotto recipe when we were in Minnesota and I knew I had to try it myself. It's actually an Ina Garten recipe from her cookbook How Easy is That?, which I already had at home. Unlike traditional risotto, which takes a lot of time and effort, this version is baked in the oven and then seasoned in the last few minutes after the rice has cooked. I decided to add my own favorite vegetables and flavors to make it more of a main course. It's a great option for a quick weeknight meal, but it's impressive enough to serve at a dinner party.


Asparagus & Mushroom Baked Risotto:

• Combine 3/4 c. aborio rice and 2.5 c. chicken stock in a dutch oven or heavy, lidded pot.
• Bake in a 350°F oven for 45 minutes, or until the rice is cooked and most of the liquid is absorbed.
• Meanwhile, heat 1 tbsp. olive oil in a large skillet.
• Add 1 bunch chopped asparagus, 1 package of sliced mushrooms, and 2 minced garlic cloves.
• Cook for 4-6 minutes, or until asparagus is crisp-tender. Season with salt and pepper.
• Remove the pot from the oven and immediately stir in 1/2 c. chicken stock, 1/2 c. Parmesan cheese, 1/4 c. white wine, 1 tbsp. butter, 1 tbsp. chopped parsley, salt, and pepper.
• Continue stirring for 2-3 minutes, or until the rice is thick and creamy.*
• Gently fold in the mushroom and asparagus mixture.
• Divide into bowls and top with extra parsley and cheese.
• Serve immediately.

Serves two - three
*Add more chicken stock as needed for desired consistency. I ended up adding about 1 more cup.

Balsamic Vegetable & Brown Rice Bowl

After all the meat-heavy meals last week (three nights of pork and steak with wedge salad), I was craving something light and fresh. These vegetable and brown rice bowls are super quick to put together and can be adjusted to suit your personal preference. I love the sweet and tangy taste the balsamic vinegar adds to the dish. This meal is also a great option for vegetarians!

Balsamic Vegetable & Brown Rice Bowl:

• Line two baking sheets with foil*.
• Toss 1 package of green beans (trimmed), 1 bunch asparagus (trimmed), 1 bunch broccoli (florets only), and 1 thinly sliced red onion with 2 tbsp. olive oil, salt, and pepper.
• Arrange vegetables on baking sheet and cook in a 415°F oven for 8-12 minutes, depending on size of vegetables.
• Remove from oven and toss with 1 tbsp. balsamic vinegar.
• Serve over cooked brown rice**.

Serves two
*Saves time on clean-up.
**I use frozen brown rice bags from Trader Joe's or Whole Foods.  

Baked Turkey Meatballs

My friends recommended I check out this amazing spice store, Savory Spice, on my recent trip to Colorado. They have hundreds of different varieties of spices and blends, and I came home with a delicious Italian Sausage Seasoning Blend. When my boyfriend tasted the seasoning at the store he said it was good enough to eat on its own, but I decided to incorporate it into turkey meatballs. Cooking meatballs on the stove can be a messy experience, so I baked them in the oven before simmering them in tomato sauce. I like to serve mine over brown rice, but you could use pasta or make meatball subs instead. The whole meal was fantastic, and I can't wait to order more of the spices online.


More Meatball Recipes:
- Chicken & Prosciutto Meatballs
- Lentil "Meatballs" with Basil-Lemon-Almond Pesto
- Lamb Meatballs with Yogurt Sauce


Baked Turkey Meatballs:

• Combine 1/4 c. breadcrumbs, 2 tbsp. milk, one egg, 1 tbsp. Italian seasoning, 1/4 c. Parmesan cheese, salt, and pepper in a large mixing bowl.
• Gently mix in 1 lb. ground turkey. Shape turkey mixture into 2 inch balls.
• Place meatballs on cookie sheets and bake at 400°F for 20-30 minutes, or until they are cooked through.
• Meanwhile, gently simmer a jar of marina sauce over the stove.
• Add cooked meatballs to the sauce and simmer for 10 minutes.
• Serve meatballs and sauce over brown rice. Sprinkle extra Parmesan on top.

Serves four

Arctic Char with Pesto Rice

L.A. was in the 80's the past few days, and the warm weather had me craving summertime food. My boyfriend walked down to our local fish market to grab some steelhead trout, but they were all out so he came back with arctic char. I'd never cooked it before, but it's closely related to the salmon and trout that I cook often. I served it with pesto rice and a Greek salad.

Arctic Char with Pesto Rice:
For Fish

• Season two 6oz. fillets of arctic char with salt and pepper.
• Meanwhile, heat 1 tbsp. olive oil in a large non-stick skillet over high heat.
• Add fillets, skin side down, and cook for 5-7 minutes until skin is crispy. Turn over and cook another 2-3 minutes until just cooked though.

For Rice

• Cook brown rice according to package, or use microwavable brown rice like I featured here.
• Mix in pesto. I made my own, but there are several good store-bought varieties.
• Season with salt and pepper.

Serves two

Chicken and Mushroom Fried Rice

Bowl: Williams-Sonoma

Last-minute tickets to the Clippers/Nuggets game threw a wrench in the dinner I had planned, so I whipped up one of my favorite go-to meals: fried brown rice. I stuck with traditional Asian flavors this time, but the dish is versatile enough to incorporate any ingredients you might have in the fridge. Cooking Light even did a feature on this in their January edition (apparently something "fried" can be healthy too).


Chicken and Mushroom Fried Rice:

• Lightly scramble two eggs in a large non-stick skillet. Remove eggs from pan and set aside.
• Heat a tbsp. of sesame oil in the pan and add sliced mushrooms with grated garlic and ginger. Saute for 5 minutes. Be careful not to burn the garlic.
• Add cooked brown rice*, cooked shredded chicken, and any leftover veggies. I used leftovers from this meal.
• Stir in two tbsp. low-sodium soy sauce and Sriracha hot sauce to taste. Add the scrambled egg and enjoy.

Serves two
*I save time by using Trader Joe's Organic Microwavable Brown Rice - Whole Foods has a similar option