Recipezaar: Medium-grain rice,One-Dish Meal recipes

Chicken Soup with Egg-Lemon Sauce

Tue, 11 Dec 2001 11:23:21 -0500

This recipe is featured in the book "The Foods of the Greek Islands". -- posted by mielhollinger

Hattie's Creole Jambalaya

Sun, 27 Oct 2002 22:14:40 -0500

Why not serve Jambalaya for Sunday dinner this week? As with most Cajun or Creole spicy foods, serve with cold beer or a good wine and crusty bread. Recipe courtesy Justin Mason; Hattie's Restaurant -- posted by Denise!

Chicken and Vegetables Congee (Chok)

Sun, 23 Feb 2003 20:08:12 -0500

This is totally and utterly comfort food for Asians. Posted this recipe for Skipper/Sy. It is a total self-creation that has become a staple in my family. We actually have craving for this. A total balanced meal, all in one. You can substitute the chicken with beef or pork. Still good. :) It can be served to toddlers cos it is very soft. Asian toddlers eat congee quite a bit. -- posted by KitchenManiac

Shrimp Creole Easy and Fast!

Thu, 19 Jun 2003 20:05:43 -0400

One of my family's favorites. My Dad always requests this meal for his birthday. It's so tasty! Double the recipe for sure! You may add any type of rice that you prefer. -- posted by Monica in PA

Santa Fe Chicken and Rice (Quick)

Thu, 06 Nov 2003 19:59:58 -0500

Very quick meal. Please take time to rate this recipe. I really would like to know what you think. -- posted by lik2fish

Cola Braised Pork Stew

Tue, 17 Feb 2004 20:00:21 -0500

I found this recipe in a Bon Appetit Magazine. The recipe is by, Juli-Tsuchiya-Waldron (Tokyo, Japan) -- posted by STK FD WIFE, A.TITUS

Mexican Tomato Rice and Beans

Thu, 05 May 2005 18:22:05 -0400

This is a good Tex-Mex side dish (or even a main dish) that isn't very spicy, but IS very garlicky. We had this with Recipe #120056. I didn't have quite enough of the fresh herbs so I mixed dried with fresh. From Fine Cooking (April/May 2005) -- posted by Vino Girl

Hamburger-Rice Skillet

Wed, 29 Jun 2005 08:58:29 -0400

I found this in Better Homes and Gardens Low-Cost Cooking cookbook. I've had the cookbook for about 25 years and only recently discovered this recipe. It's one of those recipes that I make just about anytime because I always have the ingredients on hand and my family (especially my youngest son) loves it! -- posted by LARavenscroft

Authentic Spanish Paella

Tue, 13 Dec 2005 10:55:34 -0500

This is one of my all time favorite dishes. I've been experimenting for a year now and I think I've finally got it perfect. This recipe is for an 18" pallera cooked on an open flame (a weber grill works perfectly). For a smaller pan and stovetop cooking half the recipe. Note: Some purists say an 'authentic' paella doesn't mix meat and seafood. I see it as a matter of taste, and most of the paella I've had from various regions throughout Spain has been mixed. I leave the arguments to the old men in Valencia. -- posted by parisucks

Red Wine Risotto With Peas

Tue, 11 Apr 2006 14:43:19 -0400

The title of the recipe says it all. This sounds so good, I'll be making it for dinner tonight. Recipe courtesy Giada De Laurentiis Episode#: EI1F06 -- posted by Nana Lee

Quick "unstuffed" Sweet-And-Sour Cabbage and Beef

Fri, 26 May 2006 16:24:41 -0400

Good if you don't have time to fuss and make old-fashioned stuffed cabbage. -- posted by Alan in SW Florida

Lemon and Parmesan Risotto

Fri, 08 Sep 2006 21:06:22 -0400

We cook this dish when we are very hungry as it is filling. It has one of my many favourite ingredients which is Lemon! I use chicken stock from a carton. The recipe comes from a book called 'Modern Classics' Book 1 by Donna Hay -- posted by Chef floWer

Arroz Con Pollo (Chicken With Rice)

Tue, 26 Sep 2006 16:27:27 -0400

A Sarah Jay recipe, from Fine Cooking, issue #37. -- posted by evelyn/athens

Nasi Goreng - Indonesian Fried Rice

Thu, 26 Oct 2006 22:08:10 -0400

Yummy! I love the Indonesian recipes and this is no different! This is a great dish to have with the Ayam Goreng recipe I have posted. What you can include in the recipe which I personally don't is chicken and little prawns (cooked of course), to add to the actual rice mixture. Think I might whip up a batch tonight for hubby and I. Enjoy! Oh by the way I use Basmati Rice - its my personal preference. -- posted by ozzygirl

Paella En Fuego Alla Renosa.

Fri, 22 Dec 2006 16:40:17 -0500

I was sitting here looking at the other paella receipies and bumming out because I had no saffron and no money. THEN I realized I had Indian Saffron rice and then I was in business! This also borrows heavily from my experience in the Reynosa region of Mexico where they can make some fire! -- posted by Lokicat

Tomato Risotto

Tue, 30 Jan 2007 20:55:58 -0500

A lovely risotto made with creamy Arborio rice and seasoned with tomatoes, green pepper, celery, onions and Parmesan cheese. This recipe is adapted from ConAgra's website. -- posted by Lauralie41

Japanese Mushroom, Chestnut & Butternut Squash Pilaf

Fri, 09 Mar 2007 14:29:36 -0500

Delicious vegetarian recipe from Olive Magazine. You can use any type of mushroom you like, although the Japanese ones may give better flavor. The pre-cooked vacuum packed chestnuts work perfectly in this recipe. -- posted by Moor Driver

Arroz Con Pollo (Cubano)

Fri, 06 Apr 2007 23:54:53 -0400

In Cuba, arroz con pollo has the same status of a national dish. But even among serious cooks, the rules for constructing it are changing. The freshly made pastes (adobo and recaito), as well as the flavor-intensive olives, capers, and pimientos, still define the dish. But without the lard and the salt pork that health-conscious modern cooks have put behind them, the proud insistence on cooking the rice in plain water is yielding to the richer flavors of chicken broth or beer. Plantanos fritos (sautéed sweet bananas) are the classic accompaniment to this dish -- posted by Witch Doctor

Spanish Tomato Rice

Mon, 23 Apr 2007 17:33:34 -0400

This rice dish can be used to stuff red bell peppers: slice the top of 4 red peppers, drizzle with olive oil and roast until softened, stuff with rice and serve. A recipe for UK mag FRESH. -- posted by English_Rose

Spicy Rice With Shrimp and Peppers

Wed, 06 Jun 2007 16:31:00 -0400

From Bon Appetit. -- posted by evelyn/athens

Simple Microwave Cooked Rice.

Thu, 14 Jun 2007 16:26:58 -0400

Just rice, water and a little butter or oil. cover and nuke as directed. no watching, yeah! -- posted by rainboconfection

Junkanoo Chicken With Rice

Thu, 21 Jun 2007 11:15:50 -0400

I was always curious about the origins of the Junkanoo Festival and when I was checking it out I found this interesting recipe. I also found out that the festival not the rice, is named after a West Indian slave who was named John Canoe. They wear costumes and masks, long ago they were on stilts, and this way they can roam without being identified. They celebrate it on December 26th and on January 1st and they celebrate from dawn through the night. -- posted by Manami

(Leftover) Chicken, Spinach and Yellow Pepper Rice

Wed, 15 Aug 2007 14:27:29 -0400

Fast and filling, this juicy, colourful and fresh-tasting combination is similar to risotto, but lighter on the palate and the hips! A good way to use leftover chicken. -- posted by English_Rose

Louisiana Dirty Rice - Cajun Style

Thu, 30 Aug 2007 11:02:52 -0400

Don't let the name keep you from trying this savory Louisiana classic. Dirty Rice is generally served as a side dish, but is fairly substantial and would make a satisfying main course for lunch or a light supper. -- posted by Alan in SW Florida

Chicken Fried Rice

Mon, 10 Dec 2007 18:53:14 -0500

Chicken fried rice just like the restaurants but better. -- posted by Chef #680355

Comforting Chicken and Rice

Wed, 02 Jan 2008 21:38:50 -0500

My mom and grammie used to make this for me as a little girl. For me, there is no better comfort food. It really is more flavorful if you use bone-in pieces. -- posted by JimnLyss

Delicious Wild Rice and Mushroom Soup

Thu, 03 Jan 2008 16:23:18 -0500

This recipe was given to me when I 'started cooking' by a close friend. It is a wonderful and easy dish. It keeps well in the refrigerator for a meal the next day! -- posted by Afternoon Delights

Arroz Con Gandules (Rice With Pigeon Peas)

Tue, 12 Feb 2008 00:32:11 -0500

A simple and flavorful dish from Puerto Rico. Pigeon peas are a tiny green-brown bean usually found in the latin food section. Substitute any small bean (black-eyed peas, etc) for the pigeon peas. Serve with a cabbage and tomato salad and some crispy warm tostones. -- posted by Chef #394852

Cauliflower and Leek Risotto

Tue, 04 Mar 2008 23:14:28 -0500

This simple and elegant recipe is from chef Mark Kiffin (of Compound Restaurant, Santa Fe) and was published in Gourmet Magazine (Oct. 2003). He recommendes using Carnaroli rice which you can find at Italian markets, but Arborio will do. -- posted by blucoat

Heart Stopping Fried Rice

Sun, 30 Mar 2008 19:28:10 -0400

This is my hubby's recipe and tastes amazing! I must say though that the large amount of bacon was quite alarming when I first saw him make this, but our family enjoys this dish a lot. We try not to make it too frequently but it is a hard habit to break. Day old rice works best but fresh rice right out of our rice cooker has been successful many times. He was taught how to cook this style of fried rice while in Hawaii. -- posted by Slatts

Nasi Goreng

Tue, 06 May 2008 12:39:33 -0400

A traditional Indonesian rice dish with prawns and beef. The subtle flavors are delightful and authentic and the dried shrimp paste or 'trasi' as it is known locally gives it the unique flavor of Indonesia This recipe was given to me by an old friend who is Dutch/Indonesian. -- posted by JoyfulCook

Microwave Risotto With Peas and Parmigiano-Reggiano Cheese

Fri, 19 Sep 2008 19:32:41 -0400

Ive made risotto by the traditional method (in a pan on the stove top, stirring for 1/2 hour adding a 1/2-cup of broth at a time) and by this microwave method. I cant tell the difference of the final result. So this is the only way I make risotto now. This is a good recipe for those who have physical challenges and cant stir regular risotto for half an hour. Let the microwave do the work for you and eliminate most of the stirring. Just make sure to use a medium grain rice. I have best results with Calrose rice. Long grain doesnt work well because it has less of the starch that creates the creamy texture of risotto. This recipe is gauged for a 1500-watt microwave. -- posted by Antilope

Creamy Asparagus Risotto With Pine Nuts

Tue, 30 Dec 2008 00:30:28 -0500

Based on a recipe out of a little book called "Perfect Risotto", with some amendments. Using canned asparagus makes it very easy, but of course you can use fresh aparagus - just add it 10 to 15 minutes earlier in the process. -- posted by Baz

Rick Bayless' Mexican Paella With Shrimp, Mussels, and Chorizo

Sun, 11 Jan 2009 19:17:27 -0500

This was on Rick Bayless' show, Mexico: One plate at a time. I haven't tried it but it looked good, here for safe keeping. Serves 25-30, hoping I can cut it down a bit! -- posted by CookingLaura

Risotto & Baked Winter Squash

Sun, 18 Jan 2009 01:34:07 -0500

This is a new recipe I am going to try and when I do I will post pictures. But to me sounds like real wholesome type of recipe. -- posted by Muddyboots

Risotto With Leeks, Shiitake Mushrooms, and Truffles

Mon, 09 Feb 2009 11:22:33 -0500

This delicious vegetarian risotto adapted from Chef Gabriel Rucke, of "Le Pigeon" in Portland, OR and was printed in "Bon Appétit Magzine" (Sept. 2007). I cut down the fat and it is still very rich. If you want to prepare the original recipe, increase whipping cream to 3/4 cup, butter with the mushrooms to 1/4 cup and butter with the rice to 4 tablespoons. Can be served as an appetizer or a main dish. -- posted by blucoat

Paella De Mariscos

Sat, 28 Feb 2009 02:08:56 -0500

Plan to use this as a starting point & use whatever seafood we gather. Found this in the Tribune's Food & Drink Weekly Guide. -- posted by Buster's friend

Xinjiang Rice Pot With Lamb

Mon, 09 Mar 2009 16:50:13 -0400

From one of my Chinese cookbooks. I haven't tried this, but I thought I would post it. Enjoy -- posted by daisygrl64

Decadent Lobster & Scallop Risotto

Tue, 17 Mar 2009 02:19:19 -0400

An elegant and easy to make dish that can make a little seafood go a long way. Perfect for a romantic dinner for two or for an impress-your-guests dinner party appetizer or side dish. The key to the mouthwatering lobster flavor is in the lobster stock used. The use of frozen lobster and sea scallops (which I always have in my freezer) makes this something you can quickly whip up from ingredients on hand. Substituting King or Snow crab would work just as well. Serve with champagne, sparkling wine or the same dry white wine used in the preparation for a perfect finish. -- posted by Ultimate foodie farmer

Vegetarian Paella

Fri, 20 Mar 2009 02:12:43 -0400

This recipe is full of flavour and a real summer-time dish with all the bright colours and fresh taste of the peppers and artichokes, whilst the tomatoes give it a rich background. A really adaptable recipe, I added saffron to the original to give it that extra flavour. -- posted by Chef #1193604

Lemon Herb Chicken With Yellow Rice

Tue, 04 Aug 2009 12:40:52 -0400

This recipe was given to me by my cousin. Very simple, and savory. -- posted by Cassie Lackey

Ammmazing Mexican Chicken Casserole

Wed, 19 Aug 2009 01:16:48 -0400

This is a wonderful chicken casserole that not only clears out the cabinets but is mighty tasty. It can be frozen in a vacuum sealed container and reheated. Alternately it can be prepared in advance and refrigerated overnight before baking. I hope you enjoy it as much as we do! -- posted by Dane Townsend