De Ma Cuisine

Rice Archive

Monday

8

April 2013

2

COMMENTS

Joanna – An Ambassador for De Ma Cuisine

Written by , Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Grains, Herbs, Main Dishes, One Dish Dinners, Rice, Vegan, Vegetables, Vegetarian

LentilStewForJo4A long long time ago (or about a year and a half ago), when I first started my blog, I asked a few people if they would be ambassadors. I told them that if they would tell people about my blog, I’d create a dish for and named after them.

Today, it’s Joanna’s turn.

Joanna is a dear friend of mine.

She is one of the most talented graphic designers I know.

She came up with my logo.

She designed business cards for me.

She loves food.

LentilStewForJo

Jo prefers a vegetarian diet. A while ago she asked for suggestions for getting enough protein and iron.

When I was creating a dish for her, lentils and protein were my inspiration.

Lentils are a good source of lean protein. They have lots of folic acid and fiber and are a good source of iron. (1)

LentilStewForJo3

LentilStewForJo2

LentilStewForJo5

I’m thankful for this amazing, beautiful, sweet woman. Jo, I hope you enjoy this dish!!

Print
Lentil and Rice Stew

Lentil and Rice Stew

Ingredients

  • 1 T garlic infused olive oil
  • 1 carrot, diced
  • 1 shallot, diced
  • 2 T tomato paste
  • 1 t dried parsley
  • 1/2 t dijon mustard
  • pepper
  • 1 1/2 t salt
  • 1/2 to 1 t red pepper flakes
  • pinch cumin
  • pinch smoked paprika
  • 1/4 C balsamic vinegar
  • 1 t maple syrup
  • 1 C lentils, sorted and rinsed
  • 1/2 C uncooked brown rice
  • 6 1/2 to 7 C vegetable stock (warmed - opt.)
  • 2-4 C water
  • 2 C spinach, roughly chopped
  • 1 t good olive oil
  • 1 lemon wedge/serving

Instructions

  1. Heat soup pot. Add oil. When oil is hot, add carrot and a pinch of salt. Cook for 5 minutes over medium heat, stirring occasionally. Add shallot and another pinch of salt. Cook 2 minutes more.
  2. Add tomato paste, parsley, dijon, pepper, remaining salt, red pepper flakes, cumin, paprika, balsamic vinegar, and maple syrup. Stir and cook 2 minutes.
  3. Add lentils and rice to pan. Cook 2 minutes, stirring often.
  4. Add stock. Cover and bring to a boil. Uncover, reduce heat to medium and cook for 55-65 minutes, adding more stock if needed, until veggies are tender and lentils and rice are cooked.
  5. In last 5 minutes of cooking time turn heat to low and add spinach.
  6. Remove from heat and stir in olive oil.
  7. Serve with a squeeze of lemon.
http://www.de-ma-cuisine.com/joanna-an-ambassador-for-de-ma-cuisine/

(1) Nutrition Almanac, Fifth Edition, Lavon J. Dunne 2002

Friday

22

March 2013

0

COMMENTS

Taco Soup

Written by , Posted in Beans, Cheese, Crock Pot, Dinner, Gluten Free, Legumes, Main Dishes, Potlucks, Rice, Soups, Vegetables, Vegetarian

 

Taco Soup
Recipe Type: Soup, Main, Hearty
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1 t butter
  • pinch ginger
  • pinch allspice
  • 1-2 t coarse red Hawaiian sea salt (or regular sea salt)
  • 1/8 t pepper
  • pinch cayenne
  • 1/4 t red pepper flakes
  • 1 bay leaf
  • pinch cumin
  • 1 t chili powder
  • 1/2 t parsley
  • 1 T red wine vinegar
  • 1 T lemon juice
  • 1 T maple syrup
  • 2 C vegetable stock
  • 1-2 C dried black beans (soaked overnight, drained, and rinsed)
  • 8-10 C water
  • 1 large shallot, chopped
  • 1 large clove garlic, minced
  • 2 T tomato paste
  • 1/2 C brown rice
  • 2 C spinach, roughly chopped
  • 1/2 T cilantro
  • salsa, for topping
  • Greek yogurt (or sour cream), for topping
  • tortilla chips, for topping
  • cilantro, for topping
  • cheddar cheese, grated, for topping
Instructions
  1. Cook beans in Crock Pot with water for 6-8 hours on high.
  2. To beans and liquid add all remaining ingredients except for cilantro, spinach, and toppings. Cook for 1-2 hours on high (or until beans are tender and rice is cooked).
  3. Add spinach and 1/2 T cilantro and cook for 30 minutes more.
  4. Taste and adjust seasoning.
  5. Serve topped with cheese, chips, salsa, yogurt, and a little more cilantro.

 

Wednesday

16

May 2012

6

COMMENTS

Basil and Summer Squash Risotto – Episode 23

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Cheese, Dinner, Fruit, Gluten Free, Grains, Herbs, Main Dishes, Rice, Sides, This Week's Feast, Vegetables

I made risotto this week because my friend, Elizabeth, asked me to.

I was inspired by the basil I was getting in this week’s Abundant Harvest Organics box. All of the ingredients in this dish are basil friendly. It’s a tasty dish.

I’ll admit to you that I couldn’t stop eating it, even though it was a little too hot and I kinda burned my mouth. It was worth it.

Most of this dish contains ingredients that are from an AHO box, or can be bought as or made from an add on. There are a few exceptions (such as the arborio rice and the wine), but even the rice could be substituted for the rice that’s available through AHO. I’ve done it before. It’s a bit different, but still really good. It’s up to you.

We buy cheap wine. That’s what we drink and what I cook with. If you want to use more expensive wine, go for it! But, in my opinion, Two Buck Chuck is just fine. 🙂 If you don’t want to use wine at all, just use all chicken or vegetable stock.

Basil is probably my favorite herb. The smell of it reminds me of Reedley, where we used to live, where I learned to garden and grew my first basil plants from seed.

I can see myself in the spoon in the photo. I’m OK with that.

I served the risotto in a tea cup that belonged to my Oma. I miss her.

Happy Eating!

Print
Basil and Summer Squash Risotto

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: 4-6

Basil and Summer Squash Risotto

Ingredients

  • 2 C white wine, divided
  • 4-6 C stock (chicken or vegetable)
  • 1 1/2 T honey
  • 2-3 T lemon juice, plus a little more for serving
  • 2 T olive oil, plus a little more for serving
  • 1 spring onion, diced
  • 3-4 C summer squash, chopped into small pieces
  • to taste salt
  • to taste pepper
  • 3 cloves garlic, diced
  • 1 green garlic, diced
  • 1 1/2 C arborio rice
  • 1 C basil, cut in a chiffonade (roll it up and cut into little strips)
  • 1 C parmesan cheese, grated
  • lemon juice, for serving

Instructions

  1. In a medium sauce pan, combine 1 C wine, stock, honey, and lemon juice. Bring to a boil. Reduce to a simmer (or turn off and cover).
  2. Heat a medium or large sauce pan over medium heat. Add olive oil. When it's hot, add onion, squash, salt, and pepper. Cook 3-5 minutes.
  3. Add garlic and green garlic, cook for 1 minute.
  4. Add rice, cook for 1 minute.
  5. Add 1 C wine, cook for 1 minute or so, stirring to deglaze the pan.
  6. Add 1 C of the hot stock mixture to rice pan. Stir. Cook about 3 minutes, or until the liquid is mostly absorbed.
  7. Repeat until rice is tender, creamy, starchy. (You may use all the liquid and need more: add water or more stock, heat. Or, you may not need it all: refrigerate or freeze leftovers.) It will take about 30-40 minutes.
  8. Remove from heat. Add basil. Stir for about a minute.
  9. Add parmesan cheese, stir to combine.
  10. Taste and adjust seasoning if needed.
  11. Serve topped with fresh basil, grated parmesan, and a squeeze of lemon juice.
http://www.de-ma-cuisine.com/i-heart-basil-ep23/

This episode is sponsored by Abundant Harvest Organics, Bari Olive Oil Company, and Molly Jenson.

Wednesday

2

May 2012

0

COMMENTS

Chard Wraps with Beef and Tarragon

Written by , Posted in Beef, Dinner, Leftovers, Low Carb, Main Dishes, Meat, Rice, Vegetables

Chard Wraps with Beef and Tarragon
Recipe Type: Main, Dinner, Wrap
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 3-4
Inspired by French Tarragon, complimented by beef, and rice. Delicious, and easier that you’d think.
Ingredients
  • 4 large chard leaves
  • 1 lb ground beef
  • 1 t fresh parsley, chopped
  • 1 t French tarragon, chopped
  • 1 C tomato sauce
  • 1 spring onion, chopped
  • 1 green garlic, chopped
  • 2 C chicken stock
  • 1 T dijon mustard
  • 1 1/2 C rice, cooked (I used leftovers)
  • 1 t salt
  • 1/4 t pepper
  • 4 toothpicks
Instructions
  1. Pre-heat oven to 350F. Boil water in a large oven safe pot. Add chard leaves and cook 1 minute. Remove from pot and set aside.
  2. Discard water (you could use it for a soup, or to water your plants – when it cools). Add beef to pot. Cook 5 minutes over medium heat. Add garlic, onion, salt, and pepper; cook 3 minutes. Add tarragon, rice, tomato sauce, dijon, and parsley; cook 3-5 minutes.
  3. Taste. Add more salt if needed.
  4. Divide beef mixture in 4. Lay each piece of chard flat. Place 1 quarter of the mixture (more or less, depending on the size of the chard leaf) in the center. Wrap sides inward, then wrap top and bottom to overlap where sides folded in. Secure the stem with a toothpick.
  5. Pour stock into the same pan you’ve cooked the beef in. Carefully place the wraps in the pot. Bake for 20-30 minutes.

 

Friday

20

April 2012

0

COMMENTS

Cabbage Rolls and Roasted Asparagus

Written by , Posted in Legacy, Low Carb, Rice, Sausage, Vegetables

 

Cabbage Rolls and Roasted Asparagus
Author: Joshua Pries
Serves: 3
Ingredients
  • Ingredients:
  • 2 sausages (hot italian), raw
  • 1 cup brown rice, uncooked
  • 1 tbsp fresh garlic, pureed
  • 1 large green cabbage
  • 1 cup tomato sauce/soup
  • 1 cup water
  • 3/4 cup red wine
  • 1 bunch fresh asparagus
  • 2 tbsp olive oil
  • pinch salt
  • pinch pepper
Instructions
  1. In a medium sized pot, place the sausages, bring to a boil, and cook until they reach an internal temperature of 74C/165F (and make sure to wash your hands with soap after handling that raw sausage). When fully cooked, let cool until safe to handle, and then cut into a small dice (approximately 1/3 inch x 1/3 inch).
  2. At the same time, in a large pot, place 6 full leaves from the cabbage, cover with water, and boil for about 5 minutes, or until soft and pliable. When cooked, remove from the water and let stand to cool.
  3. In a medium sized bowl, add the rice, diced sausage, pureed garlic, a pinch of salt and pepper, and 1/2 of the tomato sauce/soup.
  4. Divide the mixture into 6 equal parts and spoon the mixture onto the centre of a cabbage leaf. Fold the outside edges of the cabbage leaf over to make a “roll”. Place it in a 9×9″ un-greased glass pan. Repeat with the other 5 cabbage leaves.
  5. Pour the rest of the tomato sauce/soup over the top of the rolls, along with the 1 cup of water, and the wine (Note: A small amount of vinegar may be used with the wine to add to the flavour. I was using a bottle of wine that had lightly soured).
  6. Cover the pan with a lid or tin foil, and bake at 350F for 40 minutes.
  7. While the cabbage rolls are cooking, wash the asparagus, snap the blunt ends off (instead of cutting them), and toss in olive oil, salt and pepper. Place them in a single layer on a baking tray.
  8. After the cabbage rolls have baked for 40 minutes at 350F, increase the temperature to 375F, and place the asparagus in the oven. Cook for 20 minutes. With about 10 minutes left, (carefully) remove the lid from the cabbage rolls and continue cooking. When the majority of the liquid has been absorbed, it is done.
Notes
This makes 3 generous portions. The richness of the sausage, wine and tomato, coupled with the subtle bitterness and salt from the asparagus makes a great combination. For a nice finish, have a couple fresh strawberries – they will give a nice fresh, sweet, light taste afterwards to cleanse your palate.[br] Notes: If hot italian sausages aren’t your thing, you can substitute for other types, but the flavours cannot be garunteed to mix well. If you are using fresh wine, it is best to add a small amount of vinegar – it will give the cabbage a slightly pickled taste; else you can use wine that is no longer the best to be drunk.

 

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