2016 December

Easy Entertaining Party App: Sesame Ginger Rice Stuffed Mushrooms

Posted by | Della Rice Stir Recipes, Della Stirmakers | No Comments

The holiday party season is in full swing! Are you playing the part of  party guest or party host this year? If you are like me, you fall somewhere in both categories depending on the week. I love the holiday season but it sure can be exhausting! That’s why I have a few go-to appetizer recipes up my sleeve for easy, stress-free entertaining! Figuring out what to serve at a dinner party is always half the battle. Once you have a menu planned you can focus on the fun part! These stuffed mushrooms are a cinch to make and they are packed full of flavor. The Della Jasmine rice with Toasted Sesame and Ginger adds such a lovely nutty, Asian flavor you really don’t even need to add any additional spices. Fill the mushroom caps with that delicious filling, set them on a pretty platter, and watch as your guests enjoy every last one. Tip: use the leftover filling to stuff inside bell peppers for a simple lunch or dinner! Happy Holidays!

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Sesame Ginger Rice Stuffed Mushrooms

Serves 8-14 | Time: 15-20 min

INGREDIENTS:

1 ½ C of Della’s Jasmine with Toasted Sesame & Ginger

1 tbsp Teriyaki sauce

¼ C Canola oil

1 (14 oz package) mushrooms, stems removed and diced

1 green onion. Finely chopped

1 in. piece of fresh ginger, chopped

½ lb. Ground pork

½ of a jalapeño, seeded and diced (optional, for heat)

3 tbsp Soy sauce

Garnish:

Fresh cilantro, chopped

Sesame seeds

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DIRECTIONS:

1. Preheat oven to 375 degrees. Cook rice as directed and set aside.

2. In a small bowl combine ½ a teaspoon teriyaki sauce and 2 tablespoons of canola oil. Place the mushroom caps on a lined or lightly greased baking sheet and brush them with the oil/sauce mixture. Once the oven has preheated, bake the mushrooms until softened, about 12-15 min.

3. While the mushrooms are cooking, make the stuffing mixture. Heat 2 T of canola oil in a heavy bottom pan or wok. Add the ground pork over medium heat and cook until browned. Remove, drain excess fat, and set pork aside. Next add the mushroom stems, green onion, ginger, garlic and jalapeño (if using) and cook until softened, 3-4 min. Add the remaining teriyaki + soy sauce and rice. Cook until warmed, 5-7 min.

 

4. Remove the mushroom caps from the oven and stuff them with the rice mixture. Plate your appetizer and garnish with cilantro, sesame seeds and a drizzle of teriyaki sauce (optional). Serve immediately.

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Chorizo Benedict with Avocado Chimichurri Sauce by ‘Stirmaker’ Jayna

Posted by | Della Rice Stir Recipes, Della Stirmakers | No Comments

Have you ever wanted a restaurant style breakfast without the hassle of putting on real clothes and waiting for a table? That’s me pretty much every morning. It’s hard enough to make it from the bed to the kitchen, forget making it all the way to a restaurant. Well this recipe will make you feel like you stepped into your hip local breakfast joint and you don’t even have to step out of your bunny slippers . And it’s easy to boot. It’s a major twist on one of the most beloved breakfast classics, eggs benedict. We subbed out the English muffin for fluffy Arborio rice, which soaks up the rich egg yolk and spicy chorizo. Forget heavy hollandaise; instead, top it off with cool and creamy avocado chimichurri sauce. The only downside is that there won’t be anyone to do the dishes for you.

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Chorizo Benedict with Avocado Chimichurri Sauce

 

Serves 4

INGREDIENTS:

For the Benedict:

1 C. Della’s Arborio rice

½ lb chorizo

8 eggs

For the Avocado Chimichurri Sauce:

½ large avocado, chopped

1 C. packed cup cilantro

1 C. packed cup parsley

½ C. olive oil

¼ medium white onion, minced

Juice of one lime or 2 tablespoons

½  tsp cumin

½ tsp sea salt

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DIRECTIONS

  1. Cook Della’s Arborio rice as directed substituting stock for water.
  2. While rice is cooking, heat a skillet over medium heat. Divide chorizo into eight pieces and shape into thin patties.
  3. Place chorizo patties in a single layer in skillet and cook until there is no pink left or an internal thermometer reads 145 degrees Fahrenheit.
  4. While chorizo is cooking place avocado, cilantro, parsley, olive oil, onion, lime juice and cumin into food processor and blend until smooth. Set aside.
  5. Poach, soft boil or cook eggs over easy.
  6. When rice is ready scoop rice into ¼ cup measuring cup and pack loosely. Turn over onto plate to form a solid platform for chorizo and egg.
  7. Stack the rice platform with one chorizo patty and one egg. Top with avocado chimichurri sauce. Repeat to assemble all benedicts.

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