10 Great Rice Recipes

My first great experience with new and different rice recipes was when a friend of mine mixed up a delicious rice dish with- pineapple, green onion and red chili flakes. It was tangy, fruity, and spicy. It really caught me off guard and the technique was what really caught my attention. My friend took left over rice and sautéed everything in a pan together to create a great medley. The rice was served with grilled pork tenderloin. I thought that it was so simple that maybe the technique could work with other ingredients.

Now I love adding fun things to rice before cooking, after cooking and during cooking. Here are a few easy recipes to add to your list.

Serving Size: 3-4 Cooking Time: 45 minutes

Mint rice

• 1-cup white or brown rice
• 1 tbsp chopped fresh mint
• ¼ of yellow or white onion minced
• 2 tablespoons olive oil
• 2-cups water
• ½ tablespoon to 1-tablespoon salt

In a large saucepot sauté the onions in the olive oil until they are aromatic and glossy.

Add the rice and toast for a few minutes on medium heat.

Next, add in the chopped mint and mix it into the rice.

Add salt and water.

Bring the rice and water up to a boil and then reduce to a simmer and cover for 30-45 minutes.

Tomato rice

• 1-cup white or brown rice
• ¼ of yellow or white onion minced
• 2 tablespoons olive oil
• ½ cup plain tomato sauce
• 2-cups water
• ½ tablespoon to 1-tablespoon salt

In a large saucepot sauté the onions in the olive oil until they are aromatic and glossy.

Add the rice and toast for a few minutes on medium heat.

Next, add in the tomato sauce and mix it into the rice.

Add salt and water.

Bring the rice and water up to a boil and then reduce to a simmer and cover for 30-45 minutes.

Fluff rice after it’s finished cooking.

Herbs of Provence

• 1-cup white or brown rice
• 1 tbsp dried herbs of Provence
• ¼ of yellow or white onion minced
• 2 tablespoons olive oil
• 2-cups water
• ½ tablespoon to 1-tablespoon salt

In a large saucepot sauté the onions in the olive oil until they are aromatic and glossy.

Add the rice and toast for a few minutes on medium heat.

Next, add in the herbs of Provence and mix it into the rice.

Add salt and water.

Bring the rice and water up to a boil and then reduce to a simmer and cover for 30-45 minutes.

Yellow (Turmeric) rice

• 1-cup white or brown rice
• 1 tbsp dried turmeric
• ¼ of yellow or white onion minced
• 1 bay leaf
• 2 tablespoons olive oil
• 2-cups water
• ½ tablespoon to 1-tablespoon salt

In a large saucepot sauté the onions in the olive oil until they are aromatic and glossy.

Add the rice and toast for a few minutes on medium heat.

Next, add in the turmeric, bay leaf and mix them into the rice.

Add salt and water.

Bring the rice and water up to a boil and then reduce to a simmer and cover for 30-45 minutes.

Rice pilaf

• 1-cup white or brown rice
• 1 each dried bay leaf
• ¼ of yellow or white onion minced
• 2 tablespoons olive oil
• 2-cups water
• ½ tablespoon to 1-tablespoon salt

In a large saucepot sauté the onions in the olive oil until they are aromatic and glossy.

Add the rice and toast for a few minutes on medium heat.

Next, add in the bay leaf and mix it into the rice.

Add salt and water.

Bring the rice and water up to a boil and then reduce to a simmer and cover for 30-45 minutes.

Rice with carrots and peas

• 1-cup white or brown rice
• 1/4 –cup diced carrots
• ¼- cup frozen peas (thawed)
• ¼ of yellow or white onion, minced
• 2 tablespoons olive oil
• 2-cups water
• ½ tablespoon to 1-tablespoon salt

In a large saucepot sauté the carrots, then add onions and peas in the olive oil until they are aromatic and glossy.

Add the rice and toast for a few minutes on medium heat.

Next, add salt and water.

Bring the rice and water up to a boil and then reduce to a simmer and cover for 30-45 minutes.

Pineapple green onion

• Use leftover plain white rice. You will need about 2 cups.
• 1/2 –cup diced pineapple
• ½ yellow onion finely diced
• 2 tablespoon thinly sliced green onion
• Salt
• Pepper
• 1-teaspoon chili flakes (more if you like spicy.)

In a large saucepot sauté the onions on a medium-low heat in olive oil until they’re aromatic and glossy.

Add the pineapple and continue to cook for a few minutes.

Add the chili flakes and continue to cook until the pineapples are just starting to create a liquid at the bottom of the pan.

Next, add the rice and incorporate everything well.

Then add green onion, salt and pepper if needed.

Add salt and water.

Bring the rice and water up to a boil and then reduce to a simmer and cover for 30-45 minutes.

Almonds with rice

• 1-cup white or brown rice
• ¼ cup toasted almond quarters
• ¼ of yellow or white onion, minced
• 2 tablespoons olive oil
• 2-cups water
• ½ tablespoon to 1-tablespoon salt

In a large saucepot sauté the onions in the olive oil until they are aromatic and glossy.

Add the rice, almonds and toast for a few minutes on medium heat.

Add salt and water.

Bring the rice and water up to a boil and then reduce to a simmer and cover for 30-45 minutes.

Parmesan and lemon rice

• 1-cup white or brown rice
• ¼ cup Parmesan
• ½ a lemon, zested
• ¼ of yellow or white onion minced
• 2 tablespoons olive oil
• 2-cups water
• ½ tablespoon to 1-tablespoon salt

In a large saucepot sauté the onions in the olive oil until they are aromatic and glossy.

Add the rice and toast for a few minutes on medium heat.

Add salt and water.

Bring the rice and water up to a boil and then reduce to a simmer and cover for 30-45 minutes.

After it’s finished cooking, fluff with a fork then add in the lemon zest and Parmesan cheese.

Rice with asparagus and goat cheese

• 1-cup white or brown rice
• ¼ cup goat cheese crumbles
• 4 asparagus spears sliced into one-inch pieces, blanched
• ¼ of yellow or white onion minced
• 2 tablespoons olive oil
• 2-cups water
• ½ tablespoon to 1-tablespoon salt

In a large saucepot sauté the onions in the olive oil until they are aromatic and glossy.

Add the rice and toast for a few minutes on medium heat.

Add salt and water.

Bring the rice and water up to a boil and then reduce to a simmer and cover for 30-45 minutes.

After it’s finished cooking, fluff with a fork, add goat cheese and blanched asparagus, and gently stir in. Allow the goat cheese to stay in clumps.

These recipes should add a little variety to your weekly menu. Enjoy!

Happy Cooking!

Chef Mary

Parsley Rice

Splice your life with rice

I wish I had a romantic story about rice and how I went on a special journey to its origin in South East Asia learning the time honored tradition of harvesting and that it was there my love for rice really took place. Alas, that’s not my story and that’s not where my affinity for rice began. It was merely around a kitchen table. My family and I gathered every night and enjoyed the simple pleasures of good wholesome food. The simple shape, size and consistency of the grain captivated me instantly. Rice became a household favorite.

Now you find that brown rice has become more and more prevalent in homes because of its higher content of nutrients compared to its plain white counter-part that has been hulled and polished to the extreme. Though I’ve changed the type, I’m still reminded of my childhood memories as it cooks in my house. The delightful smell creates a familiar aroma.

For more than 8,000 years the world has been consuming rice. It’s one of the most versatile and widely used grains across the board. It can be used in almost any style of cooking by adding seasonings, broths or ingredients. Rice can become a perfect side dish, main course or stuffing. It just depends on your preference.

Rice comes in three sizes; long, medium and short grain. Long grain rice is very meaty and is the most universal It tends to become sticky upon over cooking. Medium grained rice is a cross between long and short, but is best eaten hot because otherwise it becomes sticky and slightly mushy. Short grain rice is used in paellas or risottos and takes more time, energy and patience to cook properly.

All types of rice are a good source of magnesium. It’s great to reduce diarrhea and relieve hypertension. By thinking outside the box you can make rice into a dessert, breakfast cereal or even a fried cake (sweet or savory).

A few other varieties include wild and perfumed rice. Wild rice is very common and found in many restaurants across the country. Its flavor is a bit nutty and the consistency can be a slightly crunchy. Perfumed rice is more prevalent in ethnic cuisine. The floral scent is overpowering at first bite, but after a few tries the sensual flavor overwhelms the senses in a refreshing way.

The most important part of cooking rice is the preparation. It’s so important that Japanese chefs spend years learning how to clean and handle rice before they can move on to the fish. The preparation is a series of long rinses to remove the grit on the outside of the grain to prevent the rice from becoming gelatinous.

Grains are an essential part of our daily diet and it’s best to eat brown rice versus the processed white, but as I always say, “life in moderation”. We all need to feel like we can eat what we want, so we actually eat what we should.

Cooking Ratios:

Wild Rice- 1 part rice to 4-5 parts water

Basmati/Jasmine Rice- 1 part rice to 1 ½ part water

Long Grain Rice- 1 part rice to 2 parts water

Brown Rice- 1 part rice to 2-3 parts water

Arborio Rice- 1 part rice to 3 parts liquid (substitute water for stock)

Happy Cooking!

Chef Mary

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mary@hailmarysinc.com

Ask Chef Mary: "Quinoa"

Dear Chef Mary,

I was at a party a couple of weeks ago and they had this amazing dish with quinoa. I have never had quinoa. What is it, how do you cook it and what else can you do with it?

Leslie

Dear Leslie,

Quinoa is a tiny grain. It’s delicious and can be used in place of couscous, rice or pasta. It’s loaded with great vitamins and minerals and is a good source for copper, zinc and phosphorus. The germ is where most of the nutrients are located. It even contains 5.2 grams of protein, which is more than other grains. The flavor is mild and it’s softer in texture than couscous, but similar in both size and shape.

The key to cooking quinoa is not to add too much water. Like rice, it absorbs water as it cooks, but if there is too much water the quinoa grains become water logged and mushy. There will also be residual water in the pot.

Seasoning the quinoa with salt should be done at the beginning of the cooking process. If you add it at the end, the quinoa might taste salty rather than enhancing the flavor.

Adding flavors can vary with quinoa. You can use a medley of vegetables and the quinoa in a salad, plain as a side dish, or as a stuffing to vegetables and proteins. Parmesan, lemon, red pepper and pesto are great flavors to incorporate. There are others that work just as well, but it depends on the flavors you like and what you’re comfortable cooking.

The mouth-feel of quinoa is like softer rice with a new and different twist. You can feel the germ of the grain and, as you chew, the quinoa has a slight pop. (If it’s not over-cooked)

Leslie, rice and pasta are delicious but, there’s a whole selection of healthier grains that most people haven’t considered and quinoa is one of them. It’s worthwhile to give quinoa a try.

Recipes-

Tomato Stuffed with Vegetable Quinoa

1 small Onion diced

2 cloves Garlic

1Tomato

3 baby Carrots sliced

½ Red bell pepper

½ Jalapeno deseeded and diced

1 cup Quinoa

4 Large tomatoes

½ cup Parmesan

¼ cup white wine

Olive oil

1. Preheat an oven to 325 degrees Fahrenheit.
2. In a saucepot, follow the instructions and cook 1 cup of quinoa and set aside.
3. Heat a large sauté pan and add a tablespoon of olive oil.
4. Sauté onions and carrots then add red peppers, jalapeno and garlic.
5. Sauté until everything is soft and aromatic.
6. Next, add in the quinoa and white wine. Simmer until the wine has evaporated.
7. Add the Parmesan and set aside.
8. Slice the tops of the tomatoes off and remove the seeds.
9. Stuff the tomatoes with quinoa and then top with Parmesan cheese.
10. Bake in the oven for 10-15 minutes.
11. Serve.

Food blogs opening up a bigger conversation

Thursday night I attended the Getty Museum for a lecture entitled Picturing Food, hosted by Evan Kleiman, host of KCRW’s Good Food, which posed a question,“Are we losing what we’re eating by the obsession of blogs and food photographs?” Immediately I was taken back to an experience at a restaurant. The restaurant was a work in progress and the owner was unaware of the strength and voice of the public and the impact that the Internet would have on his restaurant. After the first day of our soft open we found an amateur review with pictures of our food and restaurant in the first few lines of any search engine under the restaurant name.

Overwhelmed and slightly disappointed, I was dumbfounded at how one patron had voiced their opinion on our restaurant over the Internet, which immediately changed the restaurants' course. The patron didn’t take the restaurant, our status or our feelings into consideration. They were just concerned with giving us our first review.

This person was obviously sneaking the photo; it was slightly blurry, out of focus and just not good. They were so consumed by expressing their opinion that they missed the experience. If this person had paid a little more attention they would’ve learned about our soft opening and that we were not quite ready to be exposed and that the restaurant had amazing charm and huge potential despite being unfinished. The person acknowledged that the restaurant was good, but the poorly taken photo left my food looking less than appealing.

Not to mention that as a chef you cook for people to eat and enjoy. A chef doesn’t cook every meal to be photographed and scrutinized. Food photography is a skill that takes tricks and good equipment. So, even though a dish may look amazing to the patron it may not photograph well; leaving them frustrated so they continue to take multiple pictures or they don’t care and post something that doesn’t clearly represent the talents of the chef or the restaurant.

Information is at our fingertips and the ability to publish personal opinion through blogs, Flicker and yelp.com gives an individual a sense of immortality and self-indulgence about their personal opinions and their photographs.

Evan Kleiman, host of KCRW’s Good Food said, “Flikr is an Internet source where you can upload personal photos; it has over 332,812 photos under the category, ‘I Ate This’ with 19,905 members to that category.”

“The act of taking a photo at the table can lead to missing the moment,” Kleinman said. “Eating is a sacred communion when you engage with your food.”

This just means I’m not alone. There are countless chefs who’ve experienced the blogger taking pictures of their food in the middle of the meal, thus ruining the experience for their companion and distracting the rest of the restaurant.

There’s a movement that’s happening. While all of this can seem terrible, it also brings awareness and connection to food. As a society we’re starting to demand more from our restaurants, grocery stores and farmers markets. Society has taken interest in showing off what they consume. This, in a way, is reconnecting a lost generation of latch-key kids and today’s busy world back to their original roots and their desire to eat good food.

This was also very apparent as the photographs were being shown in a slideshow. Slides from Roger Fenton’s 1860Still Life with Fruit and Decanter, to Edward W. Quiggly’s circa 1935 Peas in a Pod, to William Eggleston’s 1971Memphis.. The slides ranged from natural whole foods that were captured in their tantalizing composition to modern day convenience of processed foods stored in boxes that didn’t even resemble food yet made an amazing composition. Floris Neususs' Supper with Heinecken (1983), an interesting and recent fotogram depicts a dinning room table that exposed a dinner party through out the course of an evening. As you look at the photograph you can actually feel their enjoyment of the food and the experience.

While it’s wonderful that the public has so much more access to voice their opinion, I was frustrated by the immediate release of information about the restaurant. In spite of my feelings, it taught me a very valuable lesson. Technology is raising the bar. As a chef I need to be ready for that change and never let things be served unfinished. Blogs, Yelp, and Flikr are forcing chefs to second-guess what they’re putting out for patrons. Remember to join the dining experience as seen in Neususs' Supper with Heinecken and not become so wrapped up in voicing an opinion that you miss the meal. Acknowledge that these technological outlets are bringing a bigger conversation to the table and it’s connecting us to our food as seen in the slide The public is now expecting better from start to finish.

Happy Cooking and Blogging!

Chef Mary

A special thanks to the Getty Museum and Zócalo for hosting the event.

For more great cooking tips, recipes and stories from Chef Mary, visit her blog. To learn more about Chef Mary, check out her Hail Mary's Inc. Web site. E-mail questions for Ask Chef Mary Fridays to mary@hailmarysinc.com or click the Ask Chef Mary link above.

Check out Chef Mary's Webisode on You Tube! You also can follow her on Facebook and Twitter!

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The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or other health care provider. Always consult a physician before starting any new diet or regimen.

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Ask Chef Mary: Where to store bread.

Dear Chef Mary,

Where am I supposed to store bread? Do I leave it out, keep it in the refrigerator or am I supposed to freeze it? Thanks, Jackie

Dear Jackie,

I hate when I walk into a kitchen and see a breadbox full of moldy bread that was recently bought. The truth is that bread needs to be kept in a cool place with little moisture. A dark and warm breadbox is the perfect place for mold and bacteria to grow.

The refrigerator may seem like the perfect place, but if the bread isn’t wrapped tightly enough then the cold temperature can penetrate through the plastic wrapping and create a tough layer that has a stale-like consistency.

Bread wrapped tightly and kept in the freezer is the best way to keep bread fresh over a week’s period. It’ll keep the flavor and the flaky consistency.

“The best way to keep fresh homemade bread is by wrapping it directly out of the oven and freezing it immediately, steam and all,” said pastry Chef Norek from Village French Bakery in Kenneth Village in Glendale, California. “Then, when you’re ready to eat it, remove it from the freezer. Let it rest for 10 minutes before you place it in a hot oven. When the bread comes out it will taste like it was just baked

Jackie, everyone has their own tricks, but the bottom line is that whatever you do, keep it wrapped extremely well. I have worked in restaurants where they date and wrap each loaf and store it in an open container away from all the hot stoves and others that wrap them tight, label each one with a date and keep them in the freezer.

Stay away from placing your breads in the refrigerator because out of habit you might throw them in without proper preparation, which ultimately leads to ruined bread.

Keep it on your counter in a cool spot and, if you don’t eat it in two days, cut it into individual portions. Wrap each portion tightly and separately then store in the freezer. This method allows you to pull out exactly how much you’ll eat and prevents the whole loaf from going bad. Like the bread loaves, try slicing bagels in half and then individually wrapping them and store in the freezer. It’s nearly impossible to slice a frozen bagel and I’ve heard many horror stories from those attempts.

Hopefully, with these helpful hints, you’ll know what to do with your bread the next time you purchase it. The key is to always keep food at its best, so throw out your old bread box and say hello to a bread basket and saran wrap.

Happy Cooking! Chef Mary

p.s. You might also try stocking up at farmers markets and freeze them for the week.

3 Spices that will help boost your metabolism

Boosting your metabolism through food.

The yo-yo diet is the best way to decrease your metabolism but, by adding spicy ingredients such as mustards, fresh ginger and hot sauce, you can boost or help restart it.

For the best results, incorporate all three into your afternoon meal; this can be easily done by adding mustard and hot sauce to your protein and making a cup of ginger tea after lunch. If you have no control over what you eat, keep both mustard and hot sauce within reach and take a teaspoon of both straight mid-meal (Caution-You might want to keep a glass of water handy).

Ginger, made into a tea, is soothing and can be extremely cleansing to your body. In the beginning you might try drinking it at home so you can be close to a bathroom. It doesn’t affect everyone the same way but you still want to be cautious. After a few days of drinking it, your body should be able to control itself.

Incorporating these spices and this regimen is best done during the day. If too many spicy things are eaten too late in the day or night it may interfere with your sleep. Not only are these spices great to boost your metabolism but they also increase your energy and improve your digestion.

Mustard, ginger and spicy hot sauce.

Roasted Dijon Mustard Chicken Wrap

Ingredients-

2 Lavash

3 tbsp Dijon mustard

¼ cup Olive oil

1 cup Arugula

2 Chicken breasts

½ onion, caramelized*

Salt

Cracked pepper

1. Preheat oven to 350 degrees Fahrenheit
2. Rinse and dry the chicken breasts. Salt, pepper and lightly coat with olive oil.
3. In a large sauté pan add a tablespoon of olive oil and lay chicken presentation side down.
4. Sear until brown and then flip.
5. Finish in a 350-degree oven for 5 minutes and then baste with cracked black pepper and mustard (in a bowl combine mustard and cracked pepper), continue cooking for 5 more minutes.
6. Let cool and save until you’re ready to make your sandwich.
7. Create the sandwich by slicing the chicken into very thin slices and adding arugula and caramelized onions and wrapping it in the lavash.

Tabasco Chicken Wrap

Ingredients-

2 Lavash

2 tbsp Tabasco sauce

¼ cup Olive oil

2 leaves of butter lettuce

2 Chicken breasts

2 slices provolone

½ onion, caramelized*

Salt

Cracked pepper

8. Preheat oven to 350 degrees Fahrenheit
9. Rinse and dry the chicken breasts. Salt, pepper and lightly coat with olive oil.
10. On a medium-high grill lay the chicken presentation side down.
11. Cook for 5 minutes until brown and then flip.
12. Finish in a 350-degree oven for 5 minutes and then baste with Tabasco sauce; continue cooking for 5 more minutes.
13. Let cool and save until you’re ready to make your sandwich.
14. Create the sandwich by slicing the chicken into very thin slices and adding butter lettuce, provolone and caramelized onions and wrapping it in the lavash.

Ginger, Snow Pea and Shredded Carrot Salad

Ingredients-

1 tbsp minced Ginger

1 cup Snow peas

½ cup shredded carrots

2 tbsp olive oil

1/2 tbsp black sesame seeds

Salt and pepper

Directions-

1. Blanch the snow peas for a few minutes (just until they turn bright green). Place them in cold water (stop the cooking process) and then set aside.
2. Toss with shredded carrots, sesame seeds, snow peas, olive oil and ginger.
3. Finish with salt and pepper.
4. Refrigerate until you are ready to eat it.

Ginger Tea-

Remove the tender brown flesh by gently scraping it away with the edge of a spoon. Once all the skin is removed, thinly slice it and add it to cold water. Simmer the ginger in water for up to 10 minutes. The longer you steep it the more powerful the tea becomes. Try not to boil the water. Enjoy.

Ask Chef Mary: Why does fennel turn brown?

Dear Chef Mary,

I was recently at the grocery store and saw that fennel is in season in my area (Northern California). I am always intrigued with fennel but I never know what to do with it and when I do use it, it typically turns brown.

What is it?

What do I do with it?

Why does it turn brown?

How do I prevent it from turning brown?

And why should I eat it?

Sincerely, Sue

Dear Sue,

I’m sure you know, but for those who don’t, the fennel is composed of a white or light green bulb, superimposed stalks, feathery leaves and crunchy seeds, all of which are edible and nutritious. It’s a sweet, light and liquorish flavored vegetable that has a lot to offer.

I love to add fennel to chicken or fish dishes or even to salads to give it an extra layer of flavor that will surely confuse your guests. You can also braise fennel with white wine and serve it as a side. The key to fennel is to cook it through or serve it completely raw, and if it’s raw slice it really thin and serve with a citrus dressing.

Fennel, like apples, turns brown because of oxidation. Similar to apples, the best way to prevent oxidation is by completely submerging the fennel in a solution made up of 3 parts water and 1 part acid. Serve or cook it the same day you cut it. Fennel does not keep otherwise.

You should eat fennel because it’s filled with vitamin C and B for a better immune system, it has fiber for lowering cholesterol and risk of colon cancer and potassium for lowering blood pressure.

Sue, fennel is just now coming into season and is most prevalent in Northern California, which is why you are seeing it on your grocery store shelves. Fennel is delicious and I highly recommend adding it to your monthly menu. Keep cooking simple to get a great outcome and remember that good olive oil, white wine and lemon are perfect companions to this sweet and delicious vegetable.

Good Luck!

Chef Mary