rice Archives - Page 2 of 3 -

August 27, 2015

Southwestern Rice Bowls with Chipotle Ranch Dressing

We’ve been fortunate to have had several long distance friends and family come through and visit us at our home this summer. I often marvel at how much our lives have changed over these years and yet somehow when we get together everything still feels the same. One of my best friends from childhood visited for a couple days and although we may only correspond two or three times a year, whenever we have the chance to catch up we always have so much to share with one another. She’s the kind of friend I aspire to be– always thoughtful, fiercely loyal, and faithfully supportive through both joys and hardships in life. She brought her family with her and it was delightful to watch our kids laugh and play together.

January 30, 2015

Winter Lentil Rice Casserole

I almost decided against posting this one because I struggle so much with photographing lentils. They never seem to look quite as good as they taste and the photos usually don’t do them justice. This winter lentil rice casserole however is such a regular at our mealtimes so I really thought it ought to have a place here. It’s an extremely versatile and flexible dish that can be taken in so many different directions. It starts off with a base of lentils and brown rice cooked together with onions, garlic, parsley, and basil. After that, I add whatever vegetables or meats that I’m in the mood for or happen to have on hand. This most recent version included roasted butternut squash cubes and spinach, but sometimes I prefer adding chicken sausage and other greens. This is excellent topped with some freshly grated parmesan and I imagine other types of cheese would also be good depending on the add-ins. I opted for French green lentils, my personal favorite, but it would be fun to experiment with other varieties of lentils as well. This is one of those warm and nourishing meals that I love feeding my family and we never seem to become tired of it.

Winter Lentil Rice Casserole

Serves: 6

Ingredients

1 small butternut squash, about 2 pounds
3 tablespoons olive oil, divided
1¼ cup french green lentils, rinsed and drained
1¼ cup brown rice, rinsed and drained
1 large onion, finely diced, about 1½ cups
3 cloves garlic, minced
¼ cup finely minced fresh parsley
¼ cup finely minced fresh basil
2 teaspoons finely minced fresh thyme
2 teaspoons kosher salt
½ teaspoon ground black pepper
6 cups low-sodium chicken broth
8 ounces baby spinach
1 cup freshly grated parmesan

Instructions

Preheat oven to 400. Peel squash, cut in half lengthwise, and remove seeds. Chop squash into ½-inch cubes and place a rimmed baking sheet. Drizzle 1 tablespoon olive oil over squash cubes and gently stir to evenly coat. Roast for 30 minutes. Set aside to cool. Lower oven to 350.
While squash is roasting, heat remaining 2 tablespoons olive oil over medium-high heat in a large pot. Saute onion until it starts to become translucent, about 4-5 minutes. Add parsley, basil, thyme, garlic, salt, and pepper and cook for another 2-3 minutes. Add lentils, rice, and chicken broth. Bring to a boil, then turn heat to low and simmer covered for 50 minutes. Season to taste with additional salt and pepper.
Add spinach to lentil rice mixture and stir until spinach is just wilted, about 2-3 minutes. Gently stir in squash cubes. Transfer mixture to a lightly oiled 9x13 baking dish. Sprinkle evenly with parmesan.
Bake 20-30 minutes at 350, until heated through and cheese is melted.

Notes

1. Fresh herbs are best, but dried herbs can be substituted in a pinch. Use ⅓ the amount.
2. See here for my tip on cutting squash.

July 21, 2014

Coconut Ginger Rice, Black Beans, and Melted Monterey Jack Cheese

One of my recent lunch dates with the kids was at Frita Batidos and we ordered their “Best Snack Ever”. It’s a bowl of layered coconut ginger rice, black beans, melted cheese, and topped with a cilantro-lime salsa. It seriously is the BEST. SNACK. EVER. I had so much fun experimenting at home to come up with my own version. While my version here isn’t exactly the same, it’s close, and it’s super-delicious. The coconut and ginger flavor is subtle, but it really adds a lot to the layers of fragrant rice, creamy black beans, melty cheese, and fresh cilantro lime salsa. I could eat this forever.

While there are several components to this dish, each component is fairly simple to make and it takes minutes to assemble. I used six individual bowls for baking, but it also works in a 9×13 baking dish. The bowls or casserole can be prepared and assembled ahead of time and stored in the refrigerator until it’s ready to be baked.

Coconut Ginger Rice, Black Beans, and Melted Monterey Jack Cheese | Gather & Dine

Black Beans with Coconut Ginger Rice

Serves: 6

Ingredients

For the black beans:

½ pound black beans, rinsed and soaked overnight
1 tablespoon olive oil
½ onion, chopped
1 teaspoon cumin
½ teaspoon chili powder
¾ teaspoon kosher salt
dash ground black pepper
2 cups chicken broth
1 cup water
1 bay leaf
2 teaspoon lime juice
2 tablespoons cornstarch + ¼ cup water

For the coconut ginger rice:

1 tablespoon olive oil
1½ tablespoons grated fresh ginger
1 tablespoon minced garlic
1½ cups brown jasmine rice, rinsed and drained
1 (14 -ounce) can coconut milk
1 cup water
¾ teaspoon kosher salt
1 tablespoon chopped fresh cilantro

For cilantro-lime salsa:

2 tomatoes, seeded and chopped
2 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
salt and pepper to taste

For assembly:

12 ounces monterey jack cheese, grated
½ teaspoon chili powder for sprinkling

Instructions

For the black beans:

In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, cumin, chili powder, salt, and pepper. Saute until onion softens and starts to become translucent, about 5-7 minutes. Add the black beans, chicken broth, water, and bay leaf. Bring to a boil, then turn heat to low and quietly simmer the beans until they are soft and tender, about 2 hours.
Mix the cornstarch and water together with a fork. Gradually stir the cornstarch mixture into the black beans. Continue stirring until black beans begin to thicken slightly, about 5 minutes. Turn off heat and stir in the lime juice. Remove bay leaf and set aside.

For the coconut ginger rice:

In a large pot, heat the oil over medium heat. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the rice and give a quick stir to evenly coat the rice. Add the coconut milk, water, and salt. Bring to a boil and then turn heat to low. Cover and simmer for 30-35 minutes, until rice is tender. Turn off heat and allow rice to sit for another 10 minutes. Stir in chopped cilantro and set aside.

For the cilantro-lime salsa:

In a medium bowl, combine the tomatoes, cilantro, and lime juice. Season with salt and pepper to taste.

Assemble:

Spread a layer of coconut ginger rice in the bottom of six individual bowls or in a 9x13 baking dish. Next layer with the black beans and then the grated Monterey Jack cheese. Sprinkle with chili powder.
Bake at 375 for 15-20 minutes until cheese is bubbly and melted. Top with cilantro-lime salsa for serving.

Notes

*Coconut Ginger Rice updated 3/08/16

Casserole or bowls can be assembled in advance and stored in the refrigerator until ready to bake. If refrigerated, increase baking time to 25-30 minutes.