Tag: rice (Page 1 of 3)
Boiled Rice with OrzoJanuary 17th, 2015 in Sides by Julia Volhina
If you are bored with simple plain boiled rice, you can give this recipe a try.
This rice is fried in olive oil with orzo, seasoned with salt and a bit of saffron for color, and then cooked over slow heat in hot water (or broth) until ready.
Rice cooked like this has interesting color and taste. It works great as side dish for meat or poultry entrees. But can also be served as a dish on its own.
Shrimps, Mushroom and Rice SaladJune 21st, 2014 in Salads by Julia Volhina
This isn’t one of the recipes I usually cook, but it kind of puzzled me when I saw a recipe, so I had to try it.
It turned out pretty nice, somewhat unusual taste but quite interesting.
I used shrimps, presented in last week recipe this recipe, but I think store purchased pre-cooked shrimps will work well for it as well.
Rice, Milk and Raisins PorridgeApril 12th, 2014 in Main Dishes, No-meat by Julia Volhina
This is a breakfast food of my childhood: soft rice porridge cooked with milk and sweet raisins.
Round kinds of rice will probably work better for it, but any white rice will do.
Cook porridge on slow simmer. Don’t forget to stir while cooking, to prevent rice from sticking to the bottom of the pot and burn.
Amount of milk to use for this recipe will vary depending on kind of rice and how liquid you like your porridge to be. I used exactly 2 cups.
Fried Rice with ShrimpsDecember 28th, 2013 in Fish, Main Dishes by Julia Volhina
One more recipe for fried rice, this time with shrimps.
As any fried rice, it is pretty easy and fast to cook, especially if you use frozen vegetables, just don’t forget to unfreeze them as well as shrimps in advance before cooking.
Most of the salt for this recipe comes from soy sauce, only eggs need a bit of additional salting.
Pumpkin and Rice Soup-PureeOctober 5th, 2013 in Hot Soups, Soups by Julia Volhina
It is a pumpkin harvest time. That said, it is a time for pumpkin vegetable soup-puree: bright in color and rich in nutrients meat-free soup.
You can use canned vegetable broth for this one, or prepare your own from scratch by following these easy step by step instructions like I did. Just remember that canned broths usually are pretty salty, so you may need reduce amount of salt you add to the soup.
Equal amount of sour cream can be substituted for heavy cream if you feel like it.
Minced Fish Cutlets with RiceSeptember 8th, 2012 in Fish, Main Dishes by Julia Volhina
Tender fish cutlets can be prepared of many kinds of fish to your choice (I used tilapia fillets for example).
If fish you are planning on using has bones, they will need to removed before mincing, skin can be kept intact (presuming scales and fins removed as well).
Fish cutlets can be served warm or cooled down, boiled whole potatoes or mash potatoes are good side dish for these, a dash of mayo is a nice addition.
Chicken Stuffed LeeksMay 26th, 2012 in Chicken, Main Dishes by Julia Volhina
When I saw recipe for stuffed leeks first time I decided for myself that I get to try cook something like this for sure: it looks unusual, have a lot of vegetables and doesn’t look hard to cook.
I decided to stuff them with chicken mince and rice and accompany it with tomato and bell pepper mix.
I did 2 layers pipes, but if you want to use less leeks you can separate leeks into 1 layer.