Christine Souder

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Spanish Chorizo and Rice Soup by ‘Stirmaker’ Kate

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This Spanish Chorizo and Rice Soup is thick and hearty, like a chili, but with a flavor profile that’s different from your typical chili. Much of the flavor comes from the cured Spanish chorizo, along with the onions, garlic, and red wine vinegar, of course.

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The first version of this soup that I tried was a thin, brothy soup and while I liked the chorizo, chick peas, and kale, I thought the soup was definitely lacking substance. I’ve always liked tomato based soups so I swapped in some crushed tomatoes for some of the broth and water.

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I also had a hunch that Della’s Basmati and Quinoa would be perfect for adding some bulk to the soup, without making it feel heavy, and I was pleased to discover that I was right. Now, with the addition of the rice and tomatoes, the soup feels like a hearty meal, perfect for warming up on a chilly night.

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Spanish Chorizo and Rice Soup

Tasty Seasons – Kate Rogers

 Recipe Ingredients and Directions

Serves 6

INGREDIENTS

1 tablespoon olive oil

1 large yellow onion, chopped

5 large cloves of garlic, minced

4 oz. cured Spanish chorizo, diced

1 ½ cups water

1 ½ cups low sodium chicken broth

28 oz. low sodium canned crushed tomatoes

(3) 15.5 oz. cans low sodium chick peas, rinsed and drained

2 bay leaves

½ cup Della Basmati and Quinoa

10 oz. kale, thick ribs removed and leaves chopped into small bite-sized pieces

1 tablespoon red wine vinegar

¼ teaspoon crushed red pepper

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DIRECTIONS

1. Heat the oil in a large, heavy bottomed soup pot over medium heat. Add the onion and sauté for 3 minutes, stirring occasionally, so that the onion starts to soften. Add the garlic and chorizo and sauté for 2 minutes, stirring occasionally.

2. Add the water, broth, crushed tomatoes, chick peas, and bay leaves. Stir and turn the heat up to high to bring the mixture to a boil. Add the Basmati and Quinoa, stir, cover, and turn the heat down to medium-low to keep at a simmer. Simmer for 20 minutes, stirring occasionally, until the rice is cooked.

3. Discard the bay leaves and stir in the kale, vinegar, and crushed red pepper. Stir and cook just until the kale softens a bit, 3 – 4 minutes. Serve hot. This soup is quite thick, which I like, but feel free to add more water if you prefer a thinner soup.

Spanish Chorizo and Rice Soup

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Pumpkin Risotto with Bacon Crumbles and Fresh Sage by ‘Stirmaker’ Christine

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

It’s officially Fall. It’s October. So naturally I am trying to sneak pumpkin into EVERYTHING I make. I know I’m not alone here. In fact, when I went to my local grocery store to gather the ingredients for this dish I searched high and low for pumpkin puree and snagged the last few cans from the very back of the shelf. That’s how much we love pumpkin. It’s selling out all over town.

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This dish is simple. I promise. The ingredients do all the work for you. The only thing you need to do is….keep stirring. But after all that stirring you will be rewarded with a creamy, savory, risotto that tastes like Fall exploded in your mouth. Trust me, that’s a good thing. You can really cook this dish anytime but I recommend holding off for a particularly rainy or cool Fall day to up the coziness factor. Pour yourself a glass of white wine and turn on a Fellini film to really set the mood.

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Pumpkin Risotto with Bacon Crumbles and Fresh Sage 

Serves 3-4

INGREDIENTS

1 ¾ C Della Arborio Rice

5-6 C Chicken Stock

2 Cloves Garlic, diced

4-5 Shallots, diced

1 Can Pumpkin Puree

2 tsp Salt

1 tsp Freshly Cracked Pepper

½ C White Wine, (Dry—like Pinot Grigio)

5-6 Strips of Bacon, cooked and chopped into crumbles

Garnish: Parmesan Reggiano Cheese, 4-5 Fresh Sage Leaves, finely chopped

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DIRECTIONS

  1. In a large saucepan over medium low heat, fry bacon until fully cooked and crispy on both sides, turning when necessary. Remove from pan and discard most of the drippings.
  2. While the bacon is cooking, in a separate stockpot, add the chicken stock, keeping it warm over medium heat.
  3. To the bacon pan, add 3-4 tbsp butter allow to melt, then add shallot and garlic. Cook 3-4 min. Add rice, toast slightly over medium heat for about 2-3 min. Stir constantly, coating the grains with the fat. Reduce heat to medium low and add the white wine. Stir constantly until the wine is fully absorbed. Add the pumpkin puree. Continue stirring until rice starts absorb the moisture and looks like it needs more liquid.
  4. Ladle ¼ a cup of warm chicken stock (from stockpot) at a time, continue stirring, allow to absorb and then add another. Continue this process for about 20-30 min until rice becomes an al dente texture.
  5. Once the rice has reached the desired consistency, serve in shallow bowl and garnish with flakes of parmesan cheese, sage, and bacon crumbles. YUM!

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Pumpkin Risotto | Della Rice

 

 

 

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Skillet Chicken Enchilada Quinoa Bake by ‘Stirmaker’ Cathy

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One pot meals are my all time favorite especially during busy weekdays when making dinner can feel like a chore. Bonus: doing the dishes is a breeze! This meal comes together in less than 20 min y’all. If you do a little meal prep ahead of time and make the rice and shred the chicken a day or two before, it’s even faster. I’m so on board with that. This recipe uses a trusty cast iron skillet which is a Southern kitchen staple. You pan fry your veggies on the stove, mix it all together, sprinkle on some cheese and pop that same pan in the oven. I love this recipe because you can truly add or subtract your favorite combinations. Want more veggies? Add some fresh bell peppers, tomatoes, or corn to the mix. Not a meat eater? Skip the chicken all together. The the Della Basmati & Quinoa makes it feel a little healthier than your average casserole, even though this meal is actually quite indulgent. I’d definitely file it under the comfort food category. There is nothing better than a warm one-pot meal on a crisp autumn day. I will be making this one all season long!

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Skillet Chicken Enchilada Quinoa Bake | Serves 6-8

 INGREDIENTS:

2 Cups Della Basmati & Quinoa, cooked

Chicken, cooked and shredded

2-3 cloves garlic, diced

1 small yellow onion, diced

1 can black beans, drained and rinsed

1 teaspoon chili powder

1 teaspoon ground cumin

1 (4.5 oz) can chopped green chilies

1 (10 oz) can enchilada sauce (can also make your own)

1-2 C shredded Mexican blend cheese

Optional toppings: Green onions, sour cream, limes, jalapeno slices, sliced avocado, chopped cilantro

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DIRECTIONS:

  1. Cook Della rice as directed, in rice cooker, or stove top
  2. Cook & shred chicken. Drain and rinse black beans. Preheat oven to 375 degrees.
  3. In a large cast iron skillet, add olive oil, heat, add onions and garlic. Cook about 2-3 min. Add black beans, green chilies, cooked rice & quinoa, shredded chicken, enchilada sauce, Add salt and pepper to taste and chili powder and cumin seasoning. Stir. Cook over medium-high heat for 5-6 minutes. Top with shredded cheese.
  4. Place the same skillet in the oven and bake until the cheese is melted and casserole is bubbly. (about 15-20 min)
  5. Serve hot with desired toppings: Green onions, sour cream, limes, jalapeno slices, sliced avocado, chopped cilantro

Skillet Chicken Enchilada Quinoa Bake

Skillet Chicken Enchilada Quinoa Bake

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Wild Rice Fall Harvest Kale & Apple Salad by ‘Stirmaker’ Kate

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Early fall is always one of my favorite times of year to be in the kitchen. It’s finally not too hot to use the stove and there are so many fresh fruits and vegetables in season. This Kale and Wild Rice Salad with Apples was inspired by a giant bag of apples staring me down after a recent apple picking adventure. I knew the crunchy, juicy apples would pair perfectly with the texture of the Basmati and Wild Rice blend. I chopped up some kale from the farmers’ market, then added toasted pecans, dried cranberries, and sharp cheddar to round out the flavors and textures.

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And as a New Englander, I knew I wanted to include a touch of real maple syrup in the dressing for the salad so I used fresh lemon juice, balsamic vinegar, and Dijon mustard to balance everything out. The salad turned out so well and I was delighted to discover that because kale is so hearty, the leftovers keep well for a couple of days – if you don’t eat the whole salad all at once!

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Kale and Wild Rice Salad with Apples

Tasty Seasons – Kate Rogers

 Recipe Ingredients and Directions

INGREDIENTS

Serves 6

Kale and Wild Rice Salad

1 cup Della Basmati and Wild Rice

1 bunch of Tuscan kale (also known as lacinato or black kale, it’s the flatter leaf variety)

2 crisp, tart apples, cored and diced

½ cup pecans, toasted and coarsely chopped

½ cup dried cranberries

½ cup cheddar cut into tiny dice or coarsely grated

2 small shallots, minced

 

Maple Vinaigrette

¼ cup extra virgin olive oil

2 tablespoons balsamic vinegar

juice of half a lemon

1 teaspoon maple syrup, ideally Grade B / Grade A: Dark Color and Robust Flavor

1 teaspoon Dijon mustard

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DIRECTIONS

 

Maple Vinaigrette

  1. Combine all of the vinaigrette ingredients in a jar with a tight fighting lid or small mixing bowl. Shake or whisk to combine. Set aside.

 

Kale and Wild Rice Salad

  1. Cook the Basmati and Wild Rice according to the package directions. Once it’s done cooking, spread it out on a rimmed baking sheet to cool.
  2. To prepare the kale, wash and dry thoroughly. Fold a kale leaf in half so that the thick rib is on the outside and use a sharp knife to remove the rib. Repeat with a few leaves then pile the leaves up and cut them crosswise into thin ribbons. Repeat until all of the kale is trimmed and cut.
  3. Put all of the kale into a large serving bowl. Add about one third of the dressing and use your hands to massage the dressing into the kale for a minute or two. Add the rest of the salad ingredients to the bowl, another third of the dressing, and toss well. Taste to determine if you want to add more dressing; you may not need to use all of the dressing. Serve immediately. Because kale is so sturdy, leftovers keep well for a day or two.

 

Adapted from Two Peas & Their Pod’s Kale and Wild Rice Salad.

https://www.twopeasandtheirpod.com/kale-and-wild-rice-salad/

https://www.twopeasandtheirpod.com/kale-and-wild-rice-salad/

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Wild Rice Fall Harvest Salad

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Lemon & Herb Rice Stuffed Tomatoes by ‘Stirmaker’ Christine

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

This is one of those simple recipes that is all about letting the ingredients shine. Fresh tomatoes, basil, flaky parmesan reggiano cheese (the real stuff, not that powdery tasteless nonsense), herby rice and breadcrumb goodness! I kind of thought this recipe up in my head when I was trying to think of something creative to do with our tomatoes from the garden. Yes, we still have a few left! This recipe is like stuffed peppers, but better. More….French. There are tons of variations you could do too. You could add spicy Italian sausage if you are a meat-lover, or sub feta cheese and give it a Greek flare. Goat cheese would be yummy too! The options are endless! I love using Della’s new Basmati with Lemon & Herbs because already adds so much flavor to the dish with out the added prep or ingredients!

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It’s hard to really put this dish into a category. It can easily be an appetizer, side, or main meal (I’d  say 2-3 tomatoes = a good dinner)! You could even have it for breakfast with a nice fried egg on the side. Yummy! Now go make them soon before tomato season has come and gone 😉

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INGREDIENTS:

1 C Della Basmati with Lemon & Herbs

6 beefsteak, vine, or heirloom tomatoes

1-2 garlic cloves, finely chopped

¼ C yellow onion, finely chopped

2-3 C panko breadcrumbs

½ C parmesan reggiano cheese

½ C of store bought or homemade marinara sauce

Salt + Pepper

DIRECTIONS:

  1. Cook Della rice as directed
  2. Cut the tops off the tomatoes. Carefully scoop out the flesh and seeds using a small spoon. Season the hulled tomatoes with salt and pepper.
  3. In a medium sauce pan add garlic and onion. Cook until translucent, about 3 min. Add cooked rice, removed tomato flesh/and or fresh tomato sauce, cook rice, parm cheese
  4. Stuff tomatoes with rice mixture, sprinkle with bread crumbs and place on an oven sheet or pyrex
  5. Bake at 425 for 8-10 min or until top is golden and cheese is melted. Enjoy!

Herbed Rice Stuffed Tomatoes | Della Rice

 

 

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Slow Cooker Summer Wild Rice Corn Chowder by ‘Stirmaker’ Cathy

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The end of the summer is always so bittersweet. Luckily it’s also a time when some of my favorite fruits and vegetables are at their peak. I always look forward to August because I have bounty of summer vegetables to enjoy. Corn is by far one of the most underrated of the bunch. It is so sweet and full of flavor at this time of year. For this recipe, I wanted to give corn the spotlight for once and created this delicious end-of-the-summer Wild Rice Corn Chowder centered around one of my favorite vegetables. Yum!

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I don’t make a lot of soups in the summer. Hot soup on a hot summer day just doesn’t make a lot of sense. But as the days get shorter, and the rainy afternoons become more regular here in Tennessee, I start to crave something cozy. Enter this soup! It is full of roughly chopped vegetables, earthy wild rice, fresh sweet corn, and BACON (don’t forget the bacon!). It’s creamy, nutty, salty, and delicious!

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Slow Cooker Summer Corn Chowder | Yields 8 Servings 

INGREDIENTS

½ C Della Basmati & Wild Rice, cook as directed

2 C of fresh corn, cooked and cut off the cob (about 3 ears, you may also sub frozen or canned corn)

3-4 medium red potatoes, cubed into bite-size pieces

5-6 slices of bacon, cooked and diced

½ C carrots, diced

1 Medium yellow onion, diced

4 gloves of garlic, diced

3 Ribs of Celery, diced

5 C Chicken Stock

Salt + Pepper, to taste

½ tsp smoked paprika

½ C heavy cream, or half and half

Garnish: chives, shredded cheddar cheese

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DIRECTIONS

1.  If you are using fresh corn– Preheat the oven to 400 degrees. Remove the husk, brush with butter and wrap in foil, repeat with all 3 ears. Place the corn in the center rack and cook for about 40 min.

2. While the corn is cooking, chop the vegetables, and fry the bacon. Allow for the bacon to cool, chop, place in a container and refrigerate (it will be added in later)

3. Place all the vegetables– potatoes, carrots, onion, garlic, celery, and cooked corn, in the crock pot. Add the chicken broth. Season with salt & pepper and paprika.

4. Cook on low for 7-8 hours

5. In the last 30 min–Add the cooked Della rice, bacon, and cream to the crock pot. Stir to incorporate. Cook until warmed through. Ladle into a bowl and top with additional bacon bits, cheddar cheese, chives, and freshly cracked pepper. YUM!

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Summer Corn Chowder | Della Rice

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Hawaiian Tuna Poke Rice Bowl by ‘Stirmaker’ Christine

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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.

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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.

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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

 

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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!

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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

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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).

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Grilled Vegetables sausage asian peanut

 

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Summer Dessert: Strawberry Rhubarb Rice Pudding by ‘Stirmaker’ Christine

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There is really nothing better than creamy, homemade rice pudding. It brings me back to my childhood. Does anyone else feel that way? Tried and true vanilla rice pudding is a recipe that is passed down from my grandmother. I wanted to add a bright summer twist to this classic recipe of mine so I decided to add two of my all time favorite Spring/summer fruits….strawberry and rhubarb. This dessert tastes like summer packed into an adorable little jar. I’m obsessed.

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I also love how ridiculously simple this dessert is to make. Both the pudding and the compote simmer for an hour or so you can clean the kitchen or do your things as the recipe comes together. I made these ahead of time and brought them over to a friend’s house for a dinner party later that evening. I love how portable these individual portion sizes are too. Everyone kept commenting on how “cute” they were. Gotta love a desert that is good on taste and presentation. I was delighted when I finally got to taste it! The richness of the vanilla rice pudding pairs perfectly with the tartness of the compote! YUM!

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Strawberry Rhubarb Rice Pudding {Serves 5-6}

INGREDIENTS

For the Rice Pudding:

½ C Della Arborio Rice

4 C Whole Milk

¼ C White Sugar

1 C Water

1 tsp Vanilla Extract

1 Egg Yolk, whisked

DIRECTIONS

  1. Mix the milk, sugar and water in a sauce pot over medium heat. Allow the sugar to dissolve and the mixture to combine.
  2. Add the rice and bring to a low boil.
  3. Reduce the heat to low and allow the mixture to simmer for about an hour. Stirring frequently especially towards the end as it thickens.
  4. Once the mixture is a thick consistency, remove from heat. Add vanilla extract and allow to cool about 5 min.
  5. Once cooled, gradually add the gently whisked egg yolk, a little at a time until combined
  6. Spoon into individual glass jars, or leave in bowl. Serve cold or room temp.

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INGREDIENTS

For the Strawberry Rhubarb Compote

3 Stalks Rhubarb, chopped

½ lb. Strawberries, sliced

¼ C Sugar

¾ C Water

1 Tbsp. Balsamic Vinegar

DIRECTIONS

  1. Add the water and sugar to a pot and heat over medium heat until sugar is fully dissolved. Stir.
  2. Reduce heat to medium low and add strawberries, rhubarb, and balsamic vinegar.
  3. Allow mixture to simmer for an hour. Stirring occasionally. You will notice the fruit start to break down and the mixture will be a water jam type consistency.
  4. Remove from heat and allow to cool. Place in the refrigerator to thicken further.
  5. To serve—spoon on top of your rice pudding. Use extra as ‘jam’ on toast or biscuits!

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Strawberry Rhubarb Rice Pudding

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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