The rice stuff

Jambalaya

With some imagination, the common grain can become an extraordinary meal.

Jambalaya
Print Recipe
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Jambalaya
Print Recipe
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Ingredients
  • 1 tablespoon olive oil
  • 1 jalapeño (seeded and finely chopped)
  • 1 large yellow onion (diced)
  • 2 ribs celery (diced)
  • 1 green pepper (cored, seeded, and diced)
  • 1 14-oz. can crushed tomatoes
  • 4 cups chicken broth
  • 1 1/2 cups uncooked long-grain white rice
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 pound chicken breast (cut into small pieces)
  • 1 pound Andouille sausage (sliced into 1/4-inch rounds)
  • 1/2 pound okra (diced)
  • 1 pound cooked shrimp
  • salt and pepper
Servings: servings
Instructions
  1. In a Dutch oven or stockpot, add oil, jalapeño, onion, celery, and green pepper. Cook until soft, about 5 minutes.
  2. Add tomatoes, chicken broth, rice, and seasonings; bring to a simmer and reduce heat to medium-low. 
  3. In a separate skillet, saute chicken and sausage until chicken is cooked through, about 7 minutes. Transfer meat to Dutch oven and stir.
  4. Cover and simmer 30 minutes, stirring every 5–7 minutes. Add shrimp and okra; cook 10 more minutes. 
  5. Season with salt and pepper to taste. Remove bay leaf before serving.
Recipe Notes

Per serving: 529 calories; 20 grams fat (6 grams saturated fat); 40 grams total carbs; 4 grams fiber, 43 grams protein.

Coconut Chicken Curry
Print Recipe
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Coconut Chicken Curry
Print Recipe
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Ingredients
  • 1 head cauliflower (broken into medium pieces)
  • 1 large sweet potato (diced small)
  • 2 tablespoons olive oil
  • 2 pounds chicken breast (diced)
  • 1 medium yellow onion (chopped fine)
  • 3 tablespoons curry powder
  • 8 garlic cloves (minced)
  • 1 14-oz. can light coconut milk
  • 1 cup shredded carrots
  • 1 28-oz. can diced tomatoes
  • 1/2 cup water
  • 3 teaspoons salt
  • 1 teaspoon black pepper
  • 2 cups diced green beans
  • 6 cups cooked basmati rice
Servings: servings
Instructions
  1. Preheat oven to 425 F.
  2. Place cauliflower and sweet potato pieces on separate cookie sheets; toss with olive oil and 1 teaspoon salt and spread evenly. Bake 20 minutes or until browned and slightly crispy on edges. Set aside. 
  3. Meanwhile, heat 1 tablespoon olive oil in a large saucepan on medium heat. Add chicken and cook through, about 7 minutes. Remove from pan onto a plate. When slightly cooled, cut into small pieces.
  4. Add remaining oil, onion, and curry powder to pan. Cook, stirring frequently, until onion is very soft, about 5 minutes. Add garlic and cook about 1 minute. Add coconut milk, carrots, tomatoes (with juice), water, remaining salt, and pepper. Cover and cook 4 minutes.
  5. Add green beans and continue cooking until beans are tender, about 5 minutes. Mix in chicken, cauliflower, and sweet potatoes.
  6. Serve hot over rice.
Recipe Notes

Per serving: 1,057 calories; 14 grams fat (4.5 grams saturated fat);
177 grams total carbs; 11 grams fiber; 50 grams protein.

Tropical Rice Sundae
Print Recipe
Servings Prep Time
5 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
5 servings 5 minutes
Cook Time
25 minutes
Tropical Rice Sundae
Print Recipe
Servings Prep Time
5 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
5 servings 5 minutes
Cook Time
25 minutes
Ingredients
  • 1 cup Arborio rice
  • 3 1/2 cups water
  • 1 15-oz. can diced mango in light syrup
  • 1 15-oz. can grapefruit slices in light syrup
  • 1 lemon (juice and zest)
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 cup shredded coconut
Servings: servings
Instructions
  1. In a medium pot, combine rice and water. Bring to a boil, then reduce heat to medium. Cook uncovered 20–30 minutes, stirring every 5 minutes. Rice should absorb most of the water and have a sticky texture when done. Set aside. 
  2. Open cans of mango and grapefruit. Separate fruit from juice, reserving both. In a small saucepan over medium heat, whisk together lemon zest, sugar, and cornstarch. Slowly add lemon, mango, and grapefruit juice, whisking constantly so cornstarch doesn’t create lumps. Bring to a boil. Whisk constantly for 3–4 minutes until sauce has thickened. 
  3. In a shallow pan, toast coconut over high heat, being careful not to burn.
  4. In serving bowls, scoop rice and top with mango and grapefruit slices. Drizzle with sauce; top with coconut. Serve warm.
Recipe Notes

Per serving: 472 calories; 1.5 grams fat (1 gram saturated fat);  99 grams total carbohydrates; 8 grams fiber; 6 grams protein.

Veggie Burgers
Print Recipe
Servings Prep Time
8 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 5 minutes
Cook Time
20 minutes
Veggie Burgers
Print Recipe
Servings Prep Time
8 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 5 minutes
Cook Time
20 minutes
Ingredients
  • 1 tablespoon olive oil
  • 1 medium yellow onion (diced fine)
  • 4 garlic cloves (minced)
  • 3 tablespoons cider vinegar
  • 2 tablespoons water
  • 2 15.25-oz. cans black beans (no salt added)
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cayenne
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 cups cooked brown rice
  • 1 15-oz. can shoestring chopped beets (drained and chopped small)
  • 2 teaspoons Dijon mustard
  • 1 tablespoon molasses
  • 1/2 cup rolled oats (finely ground)
  • 1 tablespoon olive oil
  • 8 hamburger buns
  • Your favorite hamburger toppings
Servings: servings
Instructions
  1. Heat oil in a skillet over medium-high heat. Add onions, cooking until slightly charred, 7 minutes.
  2. Add garlic, vinegar, and water. Cook 3 minutes, or until vinegar smells sweet. Transfer mixture to a large mixing bowl.
  3. Drain and rinse black beans. Add half the beans to onions and mash. Add the other half of beans and leave whole. 
  4. In small bowl, combine dry spices. Add remaining ingredients (except oil, buns, and toppings) to black bean mixture, stirring well to combine. Shape into 8 patties.
  5. In large skillet over medium heat, add oil. Cook patties 2 minutes, then flip (if they don’t lift easily with a spatula, cook a little longer). Cook another 6 minutes until warmed through.
  6. Place burgers on buns and top with your favorite hamburger toppings.
Recipe Notes

Per serving: 628 calories; 7 grams fat (1 gram saturated fat); 115 grams total carbohydrates; 20 grams fiber; 28 grams protein.