Kate's Cuisine » Rice

Mediterranean Rice

kate — Thu, 01 Sep 2011 01:19:19 +0000

1 1/2 cups uncooked long grain rice $0.42
Zest of one lemon $0.65
12 cherry tomatoes, finely chopped $0.47
1/2 red onion, finely chopped $0.33
12 Kalamata olives, pitted and finely chopped $0.77
1 tablespoon dried oregano $0.60
2 tablespoons olive oil $0.36
3 cups vegetable stock $0.75
Salt $0.01
1 tablespoon olive oil $0.18

Total Cost $4.54
Cost per serving $1.14

1.) Combine uncooked rice, vegetable broth, olive oil, and salt in a medium saucepan over high heat. Cover and bring to a boil, then immediately turn heat down to medium-low. Cook, covered, until rice is tender and all of the liquid has been absorbed.

2.) Remove rice from heat and add lemon zest, cherry tomatoes, red onion, Kalamata olives, and oregano. Fluff with a fork until all ingredients are thoroughly combined.

3.) Serve and enjoy!

Read the Mediterranean Rice recipe here

Creamy Rice Pudding

kate — Sun, 31 Jul 2011 01:15:52 +0000

2 tablespoons butter $0.12
1/2 cup short grain rice $0.14
1/4 teaspoon ground cardamom $0.06
1/2 teaspoon ground cinnamon $0.08
2 1/2 cups milk $0.67
2 tablespoons granulated sugar $0.02
1 teaspoon finely grated orange rind $0.01
Thick orange rind strands for garnish, if desired $0.04

Total Cost $1.14

1.) In a small saucepan, melt butter over medium heat. Add rice, cardamom, and cinnamon; stir to coat.

2.) Stir in milk and sugar; bring to a boil. Reduce heat, cover and simmer, stirring often, until most of the liquid has been absorbed and rice is tender, about 25 minutes.

3.) Stir in orange rind and top with thick orange rind strands.

4.) Serve and enjoy!

Read the Creamy Rice Pudding review here

Spanish Rice

kate — Fri, 13 May 2011 00:48:53 +0000

1 cup vegetable stock $0.50
1 cup water Free
1 cup long grain rice $0.28
2 teaspoon olive oil $0.36
1 onion, diced $0.17
1 clove garlic, minced $0.01
1 green bell pepper, roasted and chopped $0.45
1 red bell pepper, roasted and chopped $0.45
2 cups canned crushed tomatoes, drained $1.98
1/4 cup green olives, sliced $0.80
1 tablespoon fresh basil, chopped $0.17
Salt and freshly ground pepper $0.02

Total Cost $5.19

1.) In a medium saucepan over high heat, bring vegetable stock and water to a boil. Add rice, return to boil, then turn heat to low. Cover saucepan and simmer 15 – 20 minutes until the liquid has just absorbed and rice is tender.

2.) Heat olive oil in a heavy non-stick skillet over medium heat. Saute onions and garlic for 5 – 7 minutes, or until onions are translucent. Stir in green and red peppers and saute another 4 to 5 minutes. Add tomatoes, olives, basil, salt and pepper and simmer another 4 – 5 minutes, stirring occassionally. Add cooked rice to vegetable mixture. Cook until heated through.

3.) Serve and enjoy

Read the review here

Dramatic Red Beet Risotto

kate — Mon, 02 Aug 2010 14:59:54 +0000

1 1/4-pound beets, trimmed, rinsed, and peeled $1.50
1 tablespoon olive oil $0.18
6 – 7 cups vegetable broth $3.00
2 tablespoons butter $0.12
2 tablespoons olive oil $0.36
1 medium red onion, finely chopped $0.65
2 cups Basmati rice $1.75
3/4 cup freshly grated Parmesan cheese $2.25
2 tablespoons butter $0.12
1/4 teaspoon salt $0.01
1/4 teaspoon freshly ground black pepper $0.01

Total Cost $9.95

1.) Preheat oven to 450 degrees Fahrenheit.

2.) Place whole, peeled beets on a large piece of aluminum foil. Drizzle with one tablespoon olive oil and tightly wrap beets into a foil packet. Place packet on a baking sheet and roast until tender, about 45-55 minutes. Remove from oven and let cool.

3.) When the beets are cool enough to handle, cut them into 1/4″ cubes and set aside to cool.

4.) In a medium saucepan, warm vegetable broth over low heat. Keep at a bare simmer, covered.

5.) In a large saucepan, melt 2 tablespoons butter and 2 tablespoons olive oil over medium-low heat. Add onion, stirring occasionally until softened but not brown, 8 – 10 minutes. Increase heat to medium-high and stir rice into onions, stirring constantly for one minute. Pour in 3/4 cup of the vegetable broth, stirring until most of the liquid has been absorbed, about one minute. Reduce heat to low and ladle in another 1/2 cup of the warmed broth, stirring until the broth is almost completely absorbed.

6.) Continue adding 1/2 cup of broth at a time, stirring constantly and letting each addition be almost completely absorbed before adding the next. Continue this process for 20 minutes. The risotto is ready when the rice is mostly tender but with a hint of texture to it.

7.) At this point, stir in the roasted beets, Parmesan cheese, butter, salt, and pepper. Blend well and let it stand 3-4 minutes before serving.

8.) Serve and enjoy!

Read the review here

Porcini Mushroom Risotto

kate — Thu, 31 Dec 2009 01:07:20 +0000

4 cups chicken broth $1.99
1 1/2 ounces (about 5 or 6) porcini mushrooms $2.15
3 tablespoons butter $0.18
1 medium onion, diced $0.47
1 1/2 cups Arborio rice $0.42
1/2 cup dry white wine $2.29
1/2 cup grated Parmesan $1.50
3/4 cup Gorgonzola, crumbled $2.61
1/4 cup chopped fresh chives (or 2 teaspoons dried) $2.20
1/2 teaspoon Kosher salt $0.01
1/4 teaspoon freshly ground black pepper $0.01

Total Cost $13.83

1.) In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.

2.) Reheat the stock to a low simmer and keep warm over low heat.

3.) In a large, heavy saucepan melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes.

4.) Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be completely absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes.

5.) Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt, and pepper, and transfer to a serving bowl.

6.) Serve and enjoy!

Read the review here

Chicken Fried Rice

kate — Thu, 10 Sep 2009 19:12:05 +0000

1 egg $0.17
1 tablespoon water Free with your water bill
1 tablespoon butter $0.06
1 tablespoon vegetable oil $0.07
2 cups cooked cold rice $0.34
2 tablespoons soy sauce $0.24
1 teaspoon ground black pepper $0.01
1 cup chopped, cooked chicken (about 1 breast) $3.30
2 large carrots, diced $0.34
1 onion, diced $0.47
1 cup frozen peas $0.35

Total Cost $5.35

1.) Crack the egg into a small bowl and add water. Whisk well with a fork. Meanwhile, add butter to a large skillet and turn heat to medium-low.

2.) Add the egg to the skillet and allow it to run flat over the bottom of the pan. Remove the egg from the skillet and cut it into shreds.

3.) Add the oil to the same skillet the egg was in and then also add the onion and carrots. Saute until the carrot is just beginning to soften. Add the rice, soy sauce, chicken, pepper, and salt. Stir fry together until everything is warmed through and covered with soy sauce. Add the egg and peas for one minute at the very end and cook until the both are heated through.

4.) Serve and enjoy!

Read the review here

Chicken Fried Rice: Review

kate — Thu, 10 Sep 2009 19:11:15 +0000

I was craving Chinese food somethin fierce one night when I stumbled upon this recipe for Chicken Fried Rice on All Recipes. I have passed the recipe along to several people since then and no one can believe how quick and easy it is to make! A tip for making this rice even quicker and easier is to keep some rice in your freezer. I love doing this for all kinds of recipes and it really comes in handy for this. I have also never included the chicken into this recipe and it works very well. So, if you don’t have to have the chicken in there and you want to save yourself even more time, that’s another way to do it. Everyone in your family will love it, mine do!