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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.

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Della_Stirmaker_Kate

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

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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

 

Della_Stirmaker_Christine

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

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

Posted by | Della Rice Stir Recipes | No Comments

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

 

 

della_stirmaker_jayna

Fruit Sushi, aka “Frushi”, is the newest way to do dessert!

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It’s finally Spring! The flowers are blooming and the farmer’s markets are starting up. I am so excited for all the fresh fruit and vegetables that are coming into season right now. When warm weather hits, I often find myself adding a lot more fresh fruit to my diet. For this recipe,  I wanted to create a fun out-of the-box dessert incorporating some of my favorite things: fruit, sushi, and chocolate! I know what you are thinking….dessert sushi? Is that a thing? Well, now it is! I am calling it “Frushi” because this recipe is so good it deserves it’s own unique name. I have to just start by gushing about how much FUN this recipe was to make! It would be a perfect group activity for friends or kids to get creative and have fun in the kitchen!

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I decided to use Della Arborio rice for this recipe because I really felt like it would make a great sushi rice. Arborio rice releases a lot of starch as it cooks which makes it quite sticky, the perfect texture for sushi rice. Instead of water, I used full fat coconut milk which made it even more sticky (but not mushy) and easily moldable. This recipe looks complicated, but once you prep all the ingredients it’s all about making sure your rice is sticky enough and pressing it into one even layer. When rolling, it makes the process A LOT easier if you have one of these bamboo rolling mats so you can shape the rice a little better.

Some helpful tips I walked away with…

1. When working with the rice keep your hands cold and wet to prevent stickiness (a bowl of cold water to dip your hands in is helpful)
2. Don’t overstuff with ingredients!
3. Moisten your knife and slide it across rather than pressing down as you cut the roll.
4. The sharper the knife, the easier it will glide through the roll.
If you have never made sushi before, then hopefully these tips will help. I also recommend watching a few youtube videos like this one. Quickly you will be come an expert and be able to apply these techniques to many other recipes!

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Fruit Sushi, aka, “Frushi”, 

Recommended Tools:

Bamboo Sushi Mat

Cling Wrap

INGREDIENTS:

2 C Della Arborio Rice

1 Can (full fat) Coconut Milk + extra coconut cream (the cream at the top of the can)

1 tsp Coconut Sugar, optional

1 tsp Vanilla Extract, optional

Various fruit,  sliced into long thin strips or sticks

Toasted coconut, optional

Chocolate Sauce (store bought or homemade, recipe below)

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DIRECTIONS:

1. For the sushi rice: cook to package directions except sub coconut milk for water, add sugar and vanilla extract if desired

2. Let sushi rice cool*. As it is cooling, slice your fruit into long strips.

3. On a bamboo mat with a layer of cling wrap on top: press rice in an even layer with no visible holes, leaving a bit of room at the bottom (as pictured), keep a bowl of cold water next to you so you can wet your hands if they get sticky.

4. Add desired fruit about 1/2 an inch in from rice.

5. Start to roll and use the mat to bring the rice towards you as you form the roll. Work slowly if you need to making sure the rice is gradually incorporated.

6. Once your rice has formed a nice log shape, sprinkle with toasted coconut (optional), and cut the roll with a very sharp knife (see tips above) into pieces.

7. You should have 8-10 pieces of delicious desert Frushi! Serve with creamy chocolate sauce! YUM!

* I added a little more of the coconut cream which is the creamy substance that rises to the top of the can) to my rice to make it even more sticky. It was delicious and worked great!

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Chocolate Sauce (store bought or homemade, recipe below)

INGREDIENTS:

7 oz Bittersweet Chocolate, roughly chopped

1 C Heavy Cream (or coconut milk if you prefer non-dairy)

DIRECTIONS

1. In a saucepan, heat cream over medium heat

2. Place chocolate in a heat-prof bowl

3. Pour the hot cream over the chocolate and whisk together until smooth

4. Let cool and allow to thicken

*This can also be done in the microwave by heating the chocolate and cream together in :30 sec intervals, whisk between heating until smooth

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Fruit Sushi

Della_Stirmaker_Christine

Picnic Ready: BBQ Chicken Cobb Rice Salad by ‘Stirmaker’ Christine

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Last summer a group of friends and I started what we called a ‘Picnic Club’. It was basically just a good excuse to get together every week to enjoy delicious food and each-other’s company. We’d gather at a park or someone’s back yard, play lawn games, drink wine and eat, eat, eat. It was amazing! We did it potluck style so everyone brought something. I started looking forward to it every week. I also started compiling what I call ‘picnic-friendly’ recipes on Pinterest. This one was one of my favorites from last year! Not only is it beautiful, and colorful to look at but it tastes fantastic. It’s a salad, but not. It’s a hearty salad that has a lot of protein and doesn’t skimp on the good stuff (hello avocado! hello bacon!). Hope this recipe inspires you, and maybe even encourages you to start your own picnic club :)

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I loved using Della’s NEW Basmati with Caramelized Onions for this recipe because it adds a nutty, sweet flavor. I really love adding rice to my salad recipes because it bulks them up and makes it more of a meal.

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BBQ Chicken Cobb Rice Salad

 INGREDIENTS:

Cooked–

2 C Della Basmati with Caramelized Onion, Cooked as directed

1-2 Eggs, hard boiled

3-4 Strips of Bacon, cooked and chopped

Chicken, baked with BBQ sauce, sliced

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Fresh–

Blue cheese, crumbled

¼ Red Onion, sliced thin

Avocado, sliced lengthwiseTomatoes, cut in half

Handful of Mixed Greens

Salt + Pepper

Dressing (homemade or store-bought): White Balsamic Vinegar, Olive Oil, Lemon juice, Dijon Mustard (to taste), a little honey

DIRECTIONS

  1. Cook Della Basmati with Caramelized Onion rice as directed.
  2. Prepare warm ingredients: Cook bacon in a large skillet over medium until fully cooked and crispy, boil the eggs for about 10 min, cool, and peel off sheel, marinate the chicken in a casserole dish with BBQ sauce and bake @ 400 for about 40 min.
  3. Chop all fresh ingredients.
  4. Assemble your salad. Spoon cooked rice in first, and then layer cooked and raw veggies. Pour dressing on top if desired. ENJOY!

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BBQ Chicken Cobb Salad

Della_Stirmaker_Diana

Middle Eastern Inspired Macro Glow Bowl by ‘Stirmaker’ Diana

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Spring is finally here and nothing gets me more excited than a veggie loaded rainbow macro bowl. When I think of Spring, I think of crisp, fresh vegetables and bright spices. I was inspired by Middle Eastern flavors for this macro bowl. A macro bowl is simply a meal that contains all 3 macronutrients: protein, carbohydrates, and fat.
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I used za’atar and dukkah, which are both Middle Eastern spice mixes, to add complexity to this dish. Both easily found in your local grocery store or you can try your hand at making your own dukkah spice mix which I’ve provided in the recipes below. A creamy, lemon honey mustard mint tahini sauce rounds out the flavors and adds brightness and depth to all of the textures within this bowl. Give your tastebuds an updated spring experience with this tasty Middle Eastern inspired macro bowl made with Della Rice’s Basmati and Wild Rice.

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Middle Eastern Inspired Macro Bowl

INGREDIENTS:

Items needed for 2 bowls:

1/4 small purple cabbage, thinly sliced
6 radishes, thinly sliced
1 carrot, julienned
1/3 cup snap peas, sliced on a bias
Handful of micro greens
Handful of cilantro and mint leaves

1 cup Della Rice Basmati and Wild rice, cook as directed

Za’atar roasted chickpeas

Lemon honey mint tahini sauce

6 min eggs + dukkah spice mix

Recipes for chickpeas, sauce, egg, and dukkah spice mix are listed below.
Assemble bowl as pictured and add an extra squeeze of lemon (optional) and drizzle with sauce.
Photo Apr 11, 12 09 00 PM
Za’atar Roasted Chickpeas


INGREDIENTS

1 can of chickpeas, rinsed and drained
2 tbsp extra virgin olive oil
2 tsp za’atar
Salt and pepper

DIRECTIONS
Preheat oven to 400F. Line a baking sheet with parchment paper or foil and set aside. Pat chickpeas dry in between paper towels. Toss chickpeas with olive oil and seasonings. Place onto prepared baking sheet and bake for 20 mins.

Six Minute Egg

Bring a small pot with water to a boil. Gently lower eggs into boiling water and cook for 6 minutes. Place eggs into ice water bath until ready to use. Peel, slice in half and sprinkle with dukkah spice mix.

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Lemon Honey Mustard Mint Tahini Sauce

INGREDIENTS
1/4 cup tahini (ground sesame paste)
3/4 of small lemon, juiced
2 tsp Dijon or stone ground mustard
2 tsp honey
2 tsp fresh mint leaves, chopped
1 tbsp extra virgin olive oil
2 – 4 tbsp water, as needed*
Salt and black pepper to taste

DIRECTIONS
In a small bowl, add all sauce ingredients except for water. Mix well and add water as needed. See note below for the addition of water. Adjust seasonings with salt, pepper, and lemon until desired flavor is achieved.
*Note – depending on the consistency of your tahini, add water as needed to thin out the sauce mixture so that it is pourable.

Dukkah Spice Mix
INGREDIENTS
1/3 cup hazelnuts
1/3 cup sunflower seeds
2 tbsp sesame seeds
2 tbsp coriander seeds
2 tbsp ground cumin
2 tsp ground black pepper

Directions
In a medium sauté pan over medium heat, toast the first 4 ingredients until lightly golden brown and aromatic. Allow ingredients to cool. Transfer to a food processor or spice grinder. Blend until slightly coarse. Add cumin and black pepper and blend one more time to incorporate. Pour into a glass jar and store in the fridge. Makes 1 cup.

Wild Rice Macro Glow Bowl2

Della_Stirmaker_Lizzie & Patrick

Quick & Easy Meal Prep Burrito Bowls by ‘Stirmaker’ Lizzie

Posted by | Della Stirmakers | No Comments

I finally got on the meal prep train and I don’t think I’ll ever look back. I have designated Sunday as my meal prep day, since I also do my grocery shopping then, and it’s easiest for me to just do it all at once. I find that setting up a routine and folding it into your schedule is the best way to ensure you will actually do it. It takes a little but of time up front (for me about 2 hrs on Sun) but saves so much time (and money!) during the week! I actually look forward to my work lunches now and am not tempted to eat out, or make unhealthy choices. I love being able to just grab my lunch from the fridge and go! Once you get used to committing yourself to a couple hours a week you will see that it makes a world of difference. For containers, I prefer glass, and found these on Amazon, but there are lots of options out there.

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When it comes to recipes I have found that rice is one of my favorite bases to use because it’s so easy to make a big batch and it holds up throughout the week. These burrito bowls are the best because they are SO easy and so delicious! I use Della light brown basmati because it has a mild flavor and gives me the protein an fiber I am looking for in my daily diet. It’s my go-to rice for most of my recipes. My personal tip for meal prepping is to turn on some good tunes, pour yourself a glass of wine, and make it fun! I promise, the time will go by quicker than you think and you’ll find yourself actually looking forward to it!

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Meal Prep Burrito Bowls 

Makes about 4 Servings

INGREDIENTS

2 Cups Yoga Long Grain Brown Rice

Chicken, cooked and shredded

1/2 Red Pepper, sliced into thin strips

1/2 Yellow Pepper, sliced into thin strips

1/2 Orange Pepper, sliced into thin strips

½ Yellow, sliced into thin strips

Black Beans, drained and rinsed

Frozen Corn, rinsed

Salsa, to taste

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DIRECTIONS

  1. Cook rice as directed, in rice cooker, or stove top
  2. In a large skillet, add olive oil, heat, add chicken. Add salt and pepper to taste and other desired seasonings. Cook over medium-high heat for 5-6 minutes or until no longer pink. Set aside. Allow to cool.
  3. In the same skillet, sauté peppers, garlic, onions until crisp-tender, add more oil if needed, remove from skillet, and set aside.
  4. Shred chicken. Drain and rinse black beans. Rinse corn
  5. Arrange bowls: Distribute rice evenly between 4 microwave safe containers, then chicken, beans, peppers & onions, corn, beans, and salsa. Refrigerate for up to 4 days. Reheat and enjoy!

Note: These bowls will stay good in the fridge for up to 5 days *

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Healthy Meal Prep- Burrito Bowls2 | Della Rice

Comfort Food Favorite: Chicken Pot Pie Rice with Della’s Light Brown Basmati

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

Spring weather is always a little unpredictable. Some days are a taste of summer and others remind us that winter is still lingering! For the latter we’ve whipped up one of our favorite comfort food recipes to date. A healthy makeover of a stick-to-your-ribs comfort classic, this Chicken Pot Pie rice is simply the best! To cut down on time we went semi-homemade with this recipe and used puff pastry for the pie dough and frozen mixed veggies. Our recipes are always adaptable so if you want to throw in some fresh, in season, Spring vegetables, go for it! We love seeing our recipes creating a stir in your kitchen! Hashtag #CreatAStir and tag us at @DellaRice on social! On to the recipe…

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Chicken Pot Pie Rice Bake

 Ingredients:

2 C Yoga Light Brown Organic Brown Rice, Cooked as directed

2-3 Chicken Breasts, poached and shredded (or can use pre-cooked rotisserie chicken)

1 Yellow Onion, chopped

1 Bag of Frozen Vegetable Medley (Peas, carrots, corn and beans)

3 Cups Chicken Stock

¼ Cup Flour

¼ Cup Half & Half

1 Puff Pastry

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Directions:

  1. Cook the Della Light BrownBasmati Rice, as directed.
  2. Poach the chicken (If using rotisserie chicken skip this step): In a large stock pot, place the chicken breasts in the bottom making sure they don’t overlap. Pour chicken stock or water over the chicken, adding just enough so it covers them plus a bit of room. Season with salt and pepper. Bring water to a boil. Once it is at a boil for a couple minutes, turn heat to low and cover. Simmer covered for about 8 min. Then turn off the burner and allow the chicken continue to cook in the hot liquid for 15-20 min or until chicken is cooked through. Keep covered. Once it is done remove it from the pot and cool completely. Once cooled, shred chicken.
  3. Melt the butter in a large pot over medium-high heat, then add the onion. Cook until the onion starts to turn translucent, about 3 minutes. Add the vegetable medley and cook for another 3-4 min.
  4. Stir in the chicken and then sprinkle the flour over the top and stir it until it’s all combined with the vegetables. Cook for 1 minute, then pour in the chicken broth and stir it around and let it cook and thicken.
  5. Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. Add the cooked rice. (you may not need all of it!)
  6. Pour the filling into a large baking dish. Roll out the puff pastry on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents.
  7. Bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly.

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Chicken Pot Pie Rice | Della Rice