2016 March

Della_Stirmaker JULIA

Tropical Coconut Rice Bowl by ‘Stirmaker’ Julia

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Escape to a warm, tropical destination with this Tropical Coconut Rice Bowl.  Sweet coconut Rice is topped with fresh tropical fruit, black beans, cilantro, avocado and a creamy pineapple dressing making this a nice vegetarian lunch or dinner option.

11 Tropical Coconut Rice Bowl

TROPICAL COCONUT RICE BOWL

The weather is starting to warm up just a little in the Cleveland area. It has me itching for warm weather and everything that comes along with a tropical vacation. We don’t have any tropical vacations planned for the year so I have to take myself there by creating delicious tropical treats like today’s Tropical Coconut Rice Bowl . If this doesn’t leave you feeling like you just ate a bowl of paradise, I don’t know what will.

You might have noticed that “bowls” are all the rage right now. I have to admit that I am not always the first one to jump on food trends unless it is something I will eat on a regular basis and that my family will love as well. This new trend of creating “bowls” is a food trend I can get on board with. It reminds me of Chipotle’s burrito bowls that I have been eating for years and love.

3 Tropical Coconut Rice Bowl

You use rice as the base to creating a bowl packed with delicious ingredients. Today’s bowl uses coconut rice which is sweet and makes the perfect base for a tropical bowl. I then topped this bowl with tropical fruit like mango and pineapple, avocado, black beans, fresh cilantro and then drizzled a creamy pineapple dressing over the bowl. The nice thing about today’s Tropical Coconut Rice Bowl  is how customizable it is to your tastes. I did my version vegetarian using fruit, avocado and black beans for extra protein but you could add chicken, fish, steak or tofu.

For extra crunch I think toasted almonds, cashews or pepitas make a nice addition. As far as the dressing, I chose the creamy pineapple dressing because it adds even more tropical flavor to the bowl but feel free to add whatever dressing you like or you can skip dressing just use a squeeze of lime juice.  One other modification I like to make to these bowls is to create a quick guacamole from the avocados which functions like a dressing when you mix everything together.

5 Tropical Coconut Rice Bowl

The coconut rice in today’s Tropical Coconut Rice Bowl  uses Della Jasmine with Toasted Sesame and Ginger along with coconut milk creating a sweet rice that makes the perfect base for the tropical bowl. If you haven’t heard of Della Rice , you should check them out. Della Rice is about stirring up culinary imaginations and wants to inspire people to get creative using their variety of rice.

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They offer ten varieties including Jasmine White Rice, Jasmine with Toasted Sesame & Garlic, Basmati & Quinoa {my favorite!}, Basmati and Wild Rice and Basmati with Lemon Zest and Herbs. The fun thing is that there are many ways you can use their varieties of rice in easy weeknight dinners because all of them cook in 20 minutes. I have been using them in my meals and love them for things as basic as using the Della Lighter Brown Rice for this Lighter Sweet and Sour Chicken to using the Della Basmati and Quinoa blend for the binding for these Mediterranean Lamb Burgers.

TROPICAL COCONUT RICE BOWL
{Serves 1 bowl}

15 min Prep Time

20 min Cook Time

35 min Total Time

INGREDIENTS

For the rice bowl:
    • 1 cup water
    • 1 cup Della Rice Jasmine
    • 1 -15 oz. can of coconut milk, lite {or look for low fat}
    • 1/4 teaspoon salt
    • 3/4 cup matchstick carrots
    • 1 – 15 oz. can of black beans, drained and rinsed
    • 1 mango, pit removed, chopped
    • 1 cup fresh pineapple, chopped
    • 1 avocado, pit removed, sliced
    • 1/4 cup fresh cilantro, chopped
For the Pineapple Dressing:
  • 1 cup fresh pineapple chunks
  • 2 Tablespoons Greek Yogurt
  • 1 teaspoon honey
  • Dash of salt

DIRECTIONS

  1. In a large pot bring the 1 cup water, Jasmine rice, coconut milk and salt to a boil. Once boiling cover and turn down to a simmer. Simmer for 20 minutes and then fluff with a fork. Set aside.
  2. In a small blender blender together the 1 cup fresh pineapple, Greek Yogurt, honey and dash of salt to create the Pineapple Dressing. Set aside.
  3. In four bowls divide the rice and spoon into the bowl. Divide and top with the matchstick carrots, black beans, mango, fresh pineapple, avocado and fresh cilantro.
  4. Drizzle the Pineapple Dressing on top of each rice bowl. Enjoy!

Note:  Feel free to get creative with these. Try different fruit, adding nuts such as cashews or toasted almonds, grilled chicken, steak or tofu and you could mix up the dressing or just use lime juice.

If you don’t like coconut rice you can easily use your favorite variety of rice for these bowls.

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Della_Stirmaker Jackie&Don

Curry Chicken Salad by ‘Stirmakers’ Jackie and Don

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We have a gourmet food shop in Brentwood Tn. that has a salad case that we keep brimming over with assorted salads daily. This is a recipe that we have used through the years in our shop that is a favorite of our customers. It is hearty and filling to be eaten alone on the go or great on a lettuce leaf if you’re going for presentation. It has tons of texture and flavor and lasts for several days in the fridge. If you really want to impress someone with presentation you can glaze your plate with balsamic glaze. That adds a nice upscale touch and the light addition of flavor from the glaze is great too. This dish is also gluten free which makes it a plus as well!

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INGREDIENTS

2 cups cooked Della Rice & Quinoa Blend
1 large chicken Breast fully cooked and shredded 1/2 red pepper diced
1/2 yellow pepper diced
1/2 small red onion diced
1/4 cup good quality mayonnaise
2 T curry
Dash garlic salt
Dash sea salt
Fresh pepper to taste
1/2 cup slivered almonds
Fresh chopped parsley
Balsamic glaze for garnish (optionalIMG_3560IMG_3562

DIRECTIONS

1. Cook Della Basmati & Quinoa as directed. Cook and shred chicken.

2. Combine with peppers, onions, and chicken and mix well.

3. Place mayo in bowl and mix in curry until well blended. Blend into rice mixture. Add salts, pepper, almonds and parsley. Serve on lettuce leaf and drizzle with balsamic glaze if desired!

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Della_Pintrist Image Jackie (4)

Della_Stirmaker_Christine

Easy Weeknight Meal: Crispy Bourbon Chicken by ‘Stirmaker’ Christine

Posted by | Della Rice Stir Recipes, Della Stirmakers | One Comment

The first time I had Bourbon Chicken was in Denver at a little hole in the wall shack called the Bourbon Grill. As you drive by, you can see the smoke billowing out of the chimney and the line forming down the block. You order from a tiny slide window, and get your Styrofoam takeout box full of this tasty chicken, rice, and a side or two. The roots of Bourbon Chicken are a bit conflicting. Some say it is traditionally Cajun and originates from Bourbon Street in New Orleans. Others say it has more of an Asian background, as it appears on Chinese takeout menus throughout the US. In terms of flavor, everyone can agree, that dark meat chicken combined with a sticky, sweet sauce, complimented by fluffy white rice, is a match made in heaven. This dish is a keeper, and the rice is key. It adds texture, and is the perfect sponge to soak up the all that wonderful sauce. I chose to keep it simple and paired mine with Della’s White Basmati rice. YUM!

IMG_3525The best part of this recipe? The hands on time is about 5 min. No kidding. All you need to do is combine the sauce, chop the ginger and garlic, and voila, you are 75% done. That’s pretty great, huh? Next, pop the chicken into the oven, and cook the rice. That’s it! The ease of this dish makes for a great weeknight meal in a time crunch, for large group, or a big family. The taste is, quite literally, finger licking good!

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INGREDIENTS

2 cups Della Basmati rice, cooked as directed

1 ½ lb. skin on, bone in chicken drumsticks*

½ cup low sodium soy sauce

¼ cup oil

¼ cup apple cider vinegar

¼ cup bourbon

¼ cup brown sugar

1 inch piece fresh ginger, diced

4 cloves garlic, diced

Garnish: chopped green onions, a squeeze of lime

Optional Side: steamed asparagus or broccoli

* Note: You can also use bone in, skin on thighs. Many recipes I read call for boneless, skinless chicken, but I opted for bone in, skin on because it’s more flavorful. I think this dish would also work with chicken breasts if you’d prefer a leaner option.

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DIRECTIONS

  1. For the sauce, mix together the soy sauce, oil, vinegar, bourbon, and brown sugar in a bowl. Whisk until combined. Place the chicken in a casserole dish and pour the sauce over the chicken. Sprinkle the chopped garlic and ginger over the chicken. Cover and marinate overnight. (This is ideal but if you don’t have the time marinating for at least an hour also works)
  2. Preheat the oven to 350 degrees. Uncover the chicken and bake directly in the marinade for 45 minutes. Turning and basting the chicken with the sauce every 15 min. Cook the rice according to package directions.
  3. Once the chicken is done, turn the oven temperature to broil and bake for an additional 5-10 minutes to get a golden browning and crispy skin. Remove and serve. I like to pour the sauce into a measuring cup with a pour spout and add extra once you serve it over the rice. Top with scallions, a squeeze of fresh lime,  and serve with steamed asparagus or broccoli! ENJOY!

Crispy Bourbon Chicken 2 | Della Rice

Della_Stirmaker COURTNEY

Thai Coconut Rice with Pan Seared Cod by ‘Stirmaker’ Courtney

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I love going out to different restaurants and I’m usually up for trying just about anything. Thai food is one of my favorite types of cuisine; it awakens all of your senses with its fragrant aromas, vibrant use of colors, chili spice that will knock your socks off and bright flavors that balance the palate. When I’m cooking restaurant inspired dishes at home, I like to take the simplest of ingredients and elevate them with a beautiful presentation that will impress your guests. This Thai inspired dish makes Della Jasmine rice the star with its fragrant and rich broth, but you will be psyched to find out that this dish is easy as pie and it comes together in less than a half an hour. Perfect for any night of the week when you want to skip the restaurant and bring it to your own kitchen!

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INGREDIENTS

1 Cup Della® Jasmine Rice with Ginger and Sesame Seeds

2 Tablespoons extra virgin olive oil, separated

1 large shallot, minced

2 cloves garlic, minced

1 Tablespoon ginger, minced or grated

1 Tablespoon lemongrass, minced

2 Tablespoons green curry paste

2 Cups coconut milk

1 Cup mushroom broth, can substitute with vegetable or chicken broth

½ lime, juiced

A few sprigs of cilantro, basil and scallions tied together by string

1 lb. Cod, or any other flaky white fish

½ bunch cilantro, roughly chopped

4 scallions, thinly sliced

½ red pepper, very thinly sliced

2 carrots, very thinly sliced

Salt to taste

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DIRECTIONS

  1. Rinse the rice by pouring water over the rice and let it sit for 5 minutes. Drain and repeat.
  2. In a medium saucepan heat 1 tablespoon of olive oil over medium heat and add shallot, garlic, ginger and lemongrass. Cook till fragrant and soft, about 2 minutes.
  3. Add the green curry and rinsed rice and toast for another 2 minutes.
  4. Over medium high heat add coconut milk, broth and salt to taste until it comes to a simmer. Reduce heat to low, add tied herbs, cover and cook for about 15 minutes or until rice is cooked through. Rice will be creamy and should not be dry, but should be saucy, almost like a risotto. Discard tied herbs.
  5. While the rice is cooking, heat the last 1 tablespoon of olive oil in a sauté pan on medium high heat. Salt and pepper the fish and sauté for about 2-3 minutes on each side, depending on thickness.
  6. Serve the fish over the rice and garnish with cilantro, scallions, pepper, and carrot.

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*Bonus Dish!*

With the left over rice, serve later in the week with Thai marinated chicken: in a Ziploc bag, place left over ingredients of shallots, ginger, lemongrass, curry, coconut milk, garlic, cilantro, whole scallions, sliced red pepper and add thinly sliced chicken and sliced red onion with some salt and sriracha hot pepper sauce. Marinate for at least 30 minutes. In batches cook all the contents from the bag together in a sauté pan or wok on high heat, cooking the chicken through, about 4-5 minutes. Serve over the fragrant rice for a dish everyone will love! (pictured below)

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Thai Coconut Rice with Pan Seared Cod | Della Rice