2017 May

Della_Stirmaker_Kate

Goat Cheese and Caramelized Onion Rice Fritters with Shaved Asparagus Salad by ‘Stirmaker’ Kate

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

I have been all about making recipes with asparagus lately! Asparagus is one of the vegetables that I get most excited about seeing turn up at the Farmers’ Market each year. It hints at all of the delicious, fresh produce that is to come over the next few months before it’s back to 101 ways to use winter squash.

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This Goat Cheese and Caramelized Onion Rice Fritters with Shaved Asparagus recipe is a mouthful to say but comes together from just a few simple ingredients. I love asparagus and goat cheese together so I decided to create a twist on the traditional fried goat cheese medallions that you see on restaurant salads. I added rice to the goat cheese to give the fritter some substance. This also lets the fritter remain gluten free, which is a nice bonus.

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Adding an egg and freezing the fritters for 30 minutes before pan frying them firms them up so they are easy to cook before serving over the shaved asparagus, which is tossed with a bright and fresh dressing. In the end, the salad looks impressive, despite the simple ingredients that go into it.

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Goat Cheese and Caramelized Onion Rice Fritters with Shaved Asparagus

 Recipe Ingredients and Directions

INGREDIENTS

Salad

½ cup Della Basmati with Caramelized Onion rice

4 oz. goat cheese, crumbled

1 egg

1 lb. asparagus, ideally thick stalks

2 – 3 tablespoons olive oil

2 tablespoons thinly sliced fresh chives

1 lemon

Dressing

¼ cup white wine vinegar

¼ cup extra virgin olive oil

1 teaspoon Dijon mustard

 

DIRECTIONS

  1. Cook rice according to package directions. Allow to cool for 5 minutes.
  2. Combine the dressing ingredients in a small jar with a tight fitting lid and set aside.
  3. In a medium bowl, combine the cooked rice, goat cheese, and egg. Stir until everything is combined. Form mixture into 12 patties (a 1/8 measuring cup is helpful, if you have one) and arrange in a single layer on a large plate. Gently flatten tops of patties. Cover with plastic wrap and freeze for 30 minutes.
  4. While patties are chilling, use a vegetable peeler or sharp knife to thinly slice asparagus lengthwise. Put the shaved asparagus into a large bowl.
  5. When 30 minutes is up, heat 2 tablespoons olive oil in a medium nonstick skillet over medium-high heat. Work in batches to pan fry fritters (do not crowd the skillet). Adjust heat so that fritters turn golden brown in about 90 seconds – 2 minutes on each side. Line a large plate with paper towels and set cooked fritters on paper towels. Add remaining tablespoon to the pan if needed as you continue to cook batches.
  6. Shake the jar of dressing then pour about half of the dressing over the shaved asparagus. Toss and add more dressing if desired.
  7. Divide asparagus evenly among 4 – 6 plates. Divide fritters among plates. Top each salad with a sprinkling of chives and zest a little bit of lemon over each plate.

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Goat Cheese Caramelized Onion Rice Fritters

Della_Stirmaker_Cathy

Celebrate Cinco De Mayo with Fresh Shrimp Tacos with Cilantro Lime Rice by ‘Stirmaker’ Cathy

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These shrimp tacos are perfect for your next casual, fun summer fiesta! They come together in about 20 min, leaving you just enough time to sip a margarita and as you cook! For this recipe I wanted to keep things citrusy and bright, so I started by a simple pineapple salsa, added my go-to cilantro lime rice, and finished with delicious spicy shrimp. I recommend laying your ingredients out on a table in bright bowls and plates and letting your guests assemble their own. Everyone loves a good DIY taco bar! This is such a great light, summery meal. I’ll be making it again very soon!

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Shrimp Tacos with Cilantro Lime Rice

INGREDIENTS:

Cilantro Lime Rice:

1 ½ C Della Light Brown Basmati, cooked as directed

1 tsp lime zest

2 tbsp lime juice

½ C chopped cilantro

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Pineapple Slaw:

½ Pineapple, diced

½ Red Onion, diced

¼ C Cilantro, chopped

2 cloves of garlic, diced

½ Serrano Pepper*, seeded and diced

Juice of a lime

Salt, pepper, cumin, to taste

*Spicy Shrimp:

1 lb Shrimp, peeled and deveined

1 tbsp old bay or preferred spice blend

Juice of a lime

* You may want to omit the serrano pepper, or spicy seasoning if you are sensitive to spice

Extras:

Corn Tortillas

Sour cream

Hot sauce

Fresh Cilantro

Avocado

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DIRECTIONS

  1. Cook rice as directed. As rice is cooking, peel and devein the shrimp and marinate in a bowl with lime and seasoning. Prep and chop fruits and vegetables for the pineapple salsa.
  2. Combine all ingredients for the pineapple salsa into a bowl, allow to sit and flavors to marry, about 15-20 min.
  3. Cook the shrimp. Grill or sauté for 3-4 , or until pink and cooked through.
  4. Stir the lime zest, juice, and cilantro into the cooked rice just before serving
  5. Serve with corn tortillas and preferred toppings!

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Shrimp Tacos with Cilantro Lime Rice | Della Rice