2017 August

Della_Stirmaker_Christine

Hawaiian Tuna Poke Rice Bowl by ‘Stirmaker’ Christine

Posted by | Uncategorized | No Comments

I guess you know something is really trendy when you see it popping up literally everywhere! I first had Tuna Poke in a sushi style hand roll, wrapped in nori, aka seaweed, when I worked at a sushi restaurant in Boulder, CO. I thought it was delicious, but had no idea of it’s history and Hawaiian heritage back then. Fast forward to now and it seems to be the dish of the summer! I am not only seeing it on restaurant menus but am seeing entire establishments devoted to this raw cubed fish sensation. So I decided to try my hand at making this popular dish at home. I think the key is to find the freshest fist you can (I got mine at Whole Foods), use delicious raw vegetables for crunch and a nice mixture of sauces to enhance the flavor.

IMG_6967

Poke literally means “to slice or cut” in Hawaiian and refers to chunks of raw, marinated fish which is then tossed over rice and topped with vegetables and umami-packed sauces. In Hawaii it is so popular you find it at gas stations and roadside street stands.

Photo Jul 29, 11 10 08 AM

Tuna Poke Rice Bowl

What you’ll need…

  • Della Basmati & Quinoa, cooked
  • 1 lb sashimi grade Ahi tuna steaks, cut into ½ inch cubes
  • ¼ red onion, thinly sliced
  • ½ C scallion (green onion), chopped
  • ¼ C cilantro, chopped
  • 1 tsp chopped fresh ginger
  • 3 T soy sauce
  • 1 T sesame oil
  • 1 T rice wine vinegar
  • 1 tsp honey
  • 1 T sesame seeds
  • Edamame beans, shelled
  • Radish, slices
  • ½ Avocado, sliced
  • ¼ yellow bell pepper, sliced
  • Garnish: with a squeeze of lime

 

How to make…

  1. Cook Della Basmati & Quinoa as instructed
  2. Rinse and pat the ahi tuna dry, then neatly cut into small ½ inch cubes.
  3. In a large bowl add: 3 T soy sauce, 1 T rice wine vinegar, 1 T sesame oil, 1 tsp honey,1 T sesame seed, ahi tuna, ½ C scallions, ¼ C cilantro, 1 tsp chopped fresh ginger, ¼ thinly sliced red onion. Gently toss until combined.
  4. Next create your rice bowl– The base of the bowl is Della rice, next add the tuna poke mixture, radish slices, sliced avocado, yellow pepper, and garnish with a squeeze of lime. Serve immediately, or slightly chilled.

IMG_6791Tuna Poke Rice Bowl

 

Della_Stirmaker_Kate

Grilled Vegetables and Sausages Over Rice with Spicy Peanut Sauce by “Stirmaker” Kate

Posted by | Della Rice Stir Recipes | No Comments

Grilled vegetables and sausages over rice with spicy peanut sauce has quickly become one of my favorite recipes to make in the summer. In addition to being delicious and packed with flavor, it’s really easy. Basically in the time it takes to cook the rice (which is only 20 minutes), you can get the rest of the ingredients prepped and grilled. And since nearly all of the cooking happens out on the grill, the kitchen stays cool. That checks the boxes on all of my criteria for a great summer recipe: delicious, easy, fast, and keeps the kitchen/me cool!

grilled_vegetables_sausage_spicy_peanut_sauce_054

Grilled Vegetables and Sausages Over Rice with Spicy Peanut Sauce

By Kate Rogers of Tasty Seasons

INGREDIENTS

Grilled vegetables and sausages with rice

1 cup uncooked Della Basmati White Rice

1 ½ tablespoons sriracha

1 ½ tablespoons extra light olive oil

2 yellow onions, thickly sliced in rings and kept together (don’t separate the rings)

2 medium-large heads of broccoli, cut into bite sized pieces

4 hot Italian (turkey) sausages

 Spicy peanut sauce

2 tablespoons peanut butter

1 – 2 tablespoons sriracha

2 tablespoons water

grilled_vegetables_sausage_spicy_peanut_sauce_131

DIRECTIONS

Spicy peanut sauce

  1. Combine peanut butter, 1 tablespoon of sriracha, and 2 tablespoons of water in a small bowl. Taste sauce and add more sriracha if desired. Set sauce aside.

 Grilled vegetables and sausages with rice

  1. Cook the rice according to package directions.
  2. Preheat the grill so that you have a medium-hot fire (350 – 375° F) with direct and indirect heat zones.
  3. In a small bowl, combine the 1 ½ tablespoons sriracha and 1 ½ tablespoons oil. Have a grill basket handy. Coat both sides of the onion slices with the sriracha/oil mixture; set in the grill basket in a single layer. In a large mixing bowl, toss the broccoli with the remaining sriracha/oil mixture. Transfer the broccoli to the grill basket and spread it out in an even layer.
  4. Set the grill basket on the grill in the indirect heat zone. Cook the vegetables for 10 minutes, turning the vegetables over halfway through, before adding the sausages over direct heat. Every 4 – 5 minutes, turn the sausages and flip the veggies around a bit in the basket so that the same ones aren’t on the bottom the whole time. Depending on how your heat is set up, you may want to rotate the grill basket periodically too. Cook everything for about 12 – 16 minutes, until the sausages are cooked through (165° F for turkey). Once the sausages are done, take them off the grill and move the grill basket over direct heat to finish cooking for the last few minutes (about 5 minutes). The veggies are done when they are crisp tender and have some brown (but hopefully no black) spots.
  5. To serve, divide rice and sausages among 4 plates. Add broccoli and onions (you may have extra vegetables). Serve, passing spicy peanut sauce at the table (you may need to add a teaspoon of water to the sauce to thin it out if it thickened while standing).

grilled_vegetables_sausage_spicy_peanut_sauce_147

Grilled Vegetables sausage asian peanut