Posted on April 21, 2017 by cookwithkathy
4 tbsp olive oil
8 oz monkfish or cod, skinned and cut into chunks
3 prepared baby squid, body cut into rings and tentacles chopped
1 red mullet, filleted, skinned and cut into chunks (optional)
1 onion, chopped
3 garlic cloves, finely chopped
1 red pepper, seeded and sliced
4 tomatoes, peeled and chopped
1-1/4 cups Valencia rice
scant 2 cups fish stock
2/3 cup white wine
3/4 cup frozen peas
4-5 saffron strands soaked in 2 tbsp hot water
4 oz cooked peeled prawns
8 fresh mussels in shells, debearded and scrubbed
salt and freshly ground black pepper
l tbsp chopped fresh parsley, to garnish
lemon wedges, to serve
- Heat 2 tbsp of the olive oil in a large frying pan and add the monkfish or cod, squid and red mullet, if using. Stir-fry for 2 minutes, then transfer the fish with all the juices to a bowl and reserve.
- Heat the remaining 2 tbsp of oil in a saute pan and add the onion, garlic and pepper. Fry, stirring frequently, for 6-7 minutes, until the onion and pepper have softened.
- Stir in the tomatoes and fry for 2 minutes, then add the rice, stirring to coat the grains with oil, and cook for 2-3 minutes.
- Pour on the fish stock and wine and add the peas, saffron and water. Season well and mix.
- Gently stir in the reserved cooked fish with all the juices, followed by the prawns, and then push the mussels into the rice.
- Cover and cook, stirring occasionally, over a low heat for about 30 minutes, or until the stock has been absorbed but the mixture is still moist.
- Remove from the heat, keep covered and leave to stand for 5 minutes. Discard any mussels that remain closed.
- Garnish the paella with parsley and serve with lemon wedges.
Makes 4 servings.
Source: Best of Spain
Filed under: Fish, Herb, Recipe Clipping, Rice, Seafood, Vegetable, Wine | Comments Off on Spanish-style Rice Dish with Seafood
Posted on April 19, 2017 by cookwithkathy
1 pound boneless, skinless chicken breasts
1-3/4 cups fresh peas or 1 cup frozen baby peas
2 tablespoons olive oil
1 cup arborio rice
3-3/4 cups hot chicken stock
- Finely chop the onion and cut the chicken into 3/4-inch chunks. Shell the fresh peas, if using.
- Heat the oil in a large saucepan over high heat. Add the onion, reduce heat to medium, and cook for 1 minute.
- Add the chicken and cook, stirring, for 5 minutes, or until the chicken is firm and no pink color remains.
- Add the rice and cook for 1 minute, stirring to coat the rice with the oil.
- Add 2 cups of hot stock to the pan and bring to a boil, stirring once or twice. Reduce heat to medium or low so the stock simmers, and cook for 10 minutes.
- Add the fresh peas, if using, and stir in the remaining 1-3/4 cups stock. Return to a boil, reduce heat to medium or low, and simmer for 10 minutes. If using frozen peas, add them for the final 5 minutes of cooking time. Stir once or twice so the rice cooks evenly. At the end of the cook time, most of stock should be absorbed with a little remaining.
- Season to taste, cover, and remove the pan from the heat. Let the risotto stand for 5 minutes—the rice will finish cooking and absorb the excess liquid, leaving it moist and creamy.
Makes 4 servings.
Source: Super Foods Cookbook
Filed under: Chicken, Recipe Clipping, Rice, Vegetable | Comments Off on Risotto with Chicken and Green Peas
Posted on April 18, 2017 by cookwithkathy
2 tablespoons oil
8 oz thinly sliced pork belly
1 large onion, thinly sliced
2 cups kimchi
1-1/2 teaspoons sugar
1 tablespoon Gochujang (Korean red pepper paste)
2 portions of cooked medium-grain rice
1 stalk green onion, chopped
- Heat a wok or skillet over high heat just until smoking. Add the oil, followed by the pork belly, and stir-fry for 1 minute (or until slightly caramelized).
- Add the onion, kimchi, and sugar, and cook for an additional 3 minutes.
- Add the gochujang and cook for another minute.
- Serve over rice, and garnish with green onion.
Makes 2 servings.
Source: The Wok of Life
Filed under: Asian, Korean, Pork, Recipe Clipping, Rice, Vegetable | Comments Off on Korean-style Pork Belly Rice Bowl
Posted on April 17, 2017 by cookwithkathy
1/2 cup wild rice
2 tsp gropeseed, comelino or sunflower oil
2 shallots, chopped
1/2 lb cremini mushrooms, chopped
1/4 tsp salt
2 garlic cloves, minced
1 cup frozen peas, thawed
6 large organic eggs
1/2 cup grated Parmesan cheese
1 Tbsp fresh thyme
1/4 tsp black pepper
- Place rice and 2 cups water in saucepan. Bring to a boil, reduce heat and simmer, covered, until rice is tender but still slightly chewy, about 40 minutes. Drain and let cool.
- Heat oil in skillet over medium heat. Add shallots, mushrooms and salt. Cook until mushrooms are tender and have given off their liquid, about 5 minutes.
- Add garlic and peas to pan and cook for 1 minute.
- Preheat oven to 375ºF (190ºC).
- In large bowl, whisk eggs and stir in mushroom mixture, rice, Parmesan, thyme and pepper. Divide mixture among 12 greased or muffin paper-lined standard-sized muffin cups. Bake for 20 minutes, or until eggs are set.
- Let cool for a few minutes before unmoulding.
Makes 4 servings.
To speed up the cooking time, soak the wild rice in water for several hours.
Source: Sage magazine
Filed under: Breakfast, Cheese, Egg, Herb, Mushroom, Recipe Clipping, Rice | Comments Off on Breakfast Egg Cakes with Mushroom and Wild Rice
Posted on March 29, 2017 by cookwithkathy
1/4 pound lean bacon
2 celery stalks
3/4 pound head of cabbage
1/3 cup coarsely chopped walnuts
1 tablespoon olive oil
1-1/3 cups brown rice
4 cups hot chicken stock
1/4 cup dried cranberries
4 tablespoons snipped fresh chives
- Cut the bacon into thin strips. Finely chop the onion and celery, and shred the cabbage.
- Add the bacon to a large dry frying pan over medium-high heat and fry for 5 minutes until browned. Add the walnuts, cooking them with the bacon for 1 minute. Remove the bacon and walnuts and set aside.
- Add the oil, onion, and celery to the pan and cook over high heat for 2 minutes, or until the onion softens.
- Add the rice and continue to cook for 2 minutes, stirring frequently, until the rice grains are opaque.
- Add 2 cups chicken stock, bring to a boil, reduce heat to medium, cover, and simmer for 5 minutes. Add the remaining stock, return to a boil and cook for another 10 minutes.
- Pile the cabbage on top of the rice, cover, and cook over low heat for 20 minutes, or until the rice is tender and the cabbage is cooked.
- Add the fried bacon and walnuts plus the cranberries for the last minute of cooking and warm through.
- Season to taste and divide the pilaf among four plates. Sprinkle with chives and serve.
- Savoy cabbage or any green cabbage works well in this recipe. Collard greens or curly kale are also good choices.
- Take care adding the first batch of stock to the hot pan. It will sizzle and steam as the liquid hits the bottom of the pan.
Makes 4 servings.
Source: Super Foods
Filed under: Fruit, Nut, Pork, Recipe Clipping, Rice, Vegetable | Comments Off on Brown Rice Pilaf Combined Bacon with Walnuts and Cranberries