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

Posted by | Della Rice Stir Recipes | No Comments

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

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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

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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.
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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

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

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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

 

 

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Chicken Gyro Lemon Zest Rice Salad by ‘Stirmaker’ Kate

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As soon as I opened the bag of Lemon Zest rice, I was struck by the bold flavors of lemon and oregano and knew that this rice would pair beautifully with Greek flavors.  Specifically, I thought of a longtime favorite recipe of mine, Chicken Gyros with Tzatziki Sauce.  When I took the first bite of the rice salad, I knew my instinct was spot on.  The lemon and oregano flavors pair beautifully with the feta and mint in the salad.  The other spices in the rice add a nice depth of flavor without having to empty your spice rack.

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Using rice instead of pita not only makes the dish gluten free, but also it keeps my hands clean, since I can never seem to eat a gyro without making a mess!  And another benefit of the rice salad format is that as the weather gets warmer, it makes for the perfect dish to bring to a picnic or BBQ.  I’m looking forward to eating this on the beach this summer as part of a dinner picnic!

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Chicken Gyro Lemon Zest Rice Salad

INGREDIENTS

Chicken

1 pound boneless, skinless chicken breast

zest and juice of half a lemon

1 large clove of garlic, minced

¼ teaspoon salt

¼ teaspoon paprika

¼ teaspoon dried oregano

Tzatziki sauce

¼ cup plain 2% Greek yogurt

¼ cup light sour cream

½ cup cucumber, seeded and diced

1 teaspoon lemon zest

1 teaspoon fresh lemon juice

Rice salad

1 tablespoon olive oil, divided

1 medium yellow onion, diced

1 green pepper, seeds and ribs removed, diced

2 large cloves of garlic, minced

½ teaspoon dried oregano

1 cup Della lemon zest rice

1 plum tomato, diced

1/2 cup feta cheese, crumbled

1 cup purple cabbage or crunchy lettuce, diced

1/4 cup raw red onion, minced

a few fresh mint leaves, torn into small pieces

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DIRECTIONS

  1. Cook the rice according to the package directions.
  2. Trim the chicken and cut it into 1” (2.5 cm) cubes. In a medium bowl, combine the lemon, garlic, and spices then toss the chicken strips in the spice mixture to coat them. Let the chicken rest in the refrigerator while you prepare the rest of the ingredients.
  3. In a medium bowl, combine all of the ingredients for the tzatziki sauce and stir well to combine thoroughly.
  4. Put 2 teaspoons olive oil in a large skillet and heat over medium. Add the chicken to the pan and cook for about 5 minutes, turning frequently, until the pieces are cooked through. Transfer chicken to a medium bowl and cover bowl with a plate to keep chicken warm.
  5. Add the remaining teaspoon olive oil to the same large skillet. Sauté the yellow onion and green pepper for about 3 minutes, until soft. Add the garlic, oregano, and cooked chicken and cook, stirring constantly, for about 30 seconds, until garlic is fragrant and chicken is hot.
  6. Combine everything but the tzatziki sauce in a big bowl and stir to combine. Serve warm, at room temperature, or cold. Pass the tzatziki sauce separately.

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Chicken Gyro Lemon Zest Rice Salad

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One Pan Blackened Cajun Chicken and Shrimp by ‘Stirmaker’ Jayna

Posted by | Della Rice Bloggers | No Comments

We’ve been lucky to have some warmer days lately here in Colorado, but as a native I know we’re not out of winter yet! On those days when it’s chilly outside I find myself gravitating towards heat in the kitchen. It’s a lot easier to feel cozy with a big bowl of full of something spicy, just like this dish. The only downside to big flavors is that it can sometimes mean even bigger messes. That’s why I was so excited to find the one-pan inspiration for this recipe. I added lots of veggies and upped the Cajun flavor with shrimp. It’s quick and easy to make and clean up is a snap. All the more time to curl up with a blanket and wait for spring!

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One Pan Blackened Cajun Chicken and Shrimp

INGREDIENTS:

2 Tbs avocado oil

4 boneless skinless chicken thighs (about 1/2 lb)

½ lb shrimp, cleaned and deveined

1 cup Della’s Basmati and Quinoa Rice blend

½ red, yellow or orange bell pepper, chopped

½ small yellow onion, diced

2 cloves garlic, minced

1 15 oz can diced tomatos

1.5 cups chicken or beef broth

2 T Cajun seasoning (store bought or recipe below)

Fresh parsley

1 avocado, sliced

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For Cajun seasoning:

2 tsp salt

2 tsp garlic powder

2 tsp paprika

½ tsp ground black pepper

½ tsp onion powder

½ tsp cayenne powder

½ tsp dried oregano

½ tsp thyme

½ tsp red pepper flakes

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DIRECTIONS:

  1. In a large skillet heat 1Tbs avocado oil (or olive oil) over medium heat. Rub chicken and shrimp in half of the Cajun seasoning. When pan is hot add chicken. Cook until both sides are well browned. Remove and set aside on a plate for later. Repeat with shrimp. Cover plate with tin foil to keep warm.
  2. In the same pan (we want that left over flavor!) add the remaining Tbs of avocado oil, onion, bell pepper and garlic. Cook until onion is just translucent.
  3. Add the chicken broth, canned tomatoes, Della’s Basmati and Quinoa rice blend and remaining Cajun seasoning to pan. Bring to a boil, reduce heat and simmer for 15-20 minutes or until rice has absorbed most of the liquid.
  4. Nestle the chicken and shrimp into the rice mixture, cover and cook for an additional 5-10 minutes, or until internal thermometer on chicken reads 165 degrees.
  5. Top with freshly topped parsley and avocado.

One Pan Blackened Chicken and Shrimp3| Della Rice

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Vegan Sweet Potato Kale Coconut Korma Featuring Della’s NEW Basmati with Caramelized Onion Rice by ‘Stirmaker’ Aly

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

“I live in beautiful Colorado with my husband, daughter, and two muppet-like goldendoodles. Plus, we’re expecting a new baby any day now! Life is busy as parent and while running a small photography business, so easy-to-make meals that turn into great leftovers are usually the recipes that win out in our house. Bonus points, if it’s something my toddler would enjoy! As a vegetarian, I always count on colorful and fresh ingredients to inspire me to make flavorful dishes that leave everyone full and nourished.”

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The night before making this dish, I had just dined at an Indian food restaurant I’d never tried before. The Navratan Korma was delicious! In between trips to the buffet, my dinner date and I recalled all the great homemade Indian food meals we had eaten at the houses of friends, yet neither of us had ever ventured to create an Indian dish ourselves. Our conversation left me feeling inspired to make a dish that had those delicious creamy, curry flavors while including some plant-based protein… and most importantly, could be whipped up in an hour or less. As much as I love the “help” of my toddler at meal times, I know that I can count on the clean-up lasting twice as long as the actual cooking when she joins me in the kitchen. This recipe embraces the delicious tried and true combination of sweet potatoes and kale, and kicks up the protein factor a notch with the addition of raw cashews and navy beans. Don’t forget your vegan butter! That warm naan just isn’t the same without it. Enjoy!

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Hearty Vegan Sweet Potato and Kale Coconut Korma

Serves: 3-4

INGREDIENTS:

4 cups cooked Della Basmati Caramelized Onion Rice, cooked as directed

1 tbsp coconut oil

1 yellow onion, finely chopped

4 cloves of garlic, minced

1 tbsp grated ginger

4 oz tomato sauce

2 tbsp curry powder

1 tsp garam masala

13.5 oz can lite-coconut milk

2 medium sweet potatoes, diced

¾ cup raw cashews

2 cups chopped kale

15 oz can navy beans

Salt, to taste

Handful of cilantro, chopped

3-4 pieces of naan and your favorite vegan butter

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DIRECTIONS:

Using a rice maker, or directions on package, prepare Della Caramelized Onion Rice. While rice is cooking, heat large skillet, then add coconut oil, onion, garlic and ginger. Cook over medium-high heat, stirring frequently, for 5 minutes. Add tomato sauce, curry powder, garam masala, coconut milk, sweet potatoes and cashews. Let simmer for 20 minutes. When the sweet potatoes are nearly soft, add kale and navy beans and let cook for an additional 5-10 minutes. Prepare naan as directed. Serve over Della Caramelized Onion Rice, top with chopped cilantro and salt to taste. Serve with warm naan.

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VeGan Sweet Potato Kale Coconut Korma | Della Rice

Intro Title

Risotto 101: Tips to Mastering Basic Risotto

Posted by | Della | No Comments

Risotto has a reputation for being difficult. It is often thought of as an intimidating, advanced level dish. You might order it at a restaurant, but it’s definitely not something you’d attempt at home. Well, we are here to do away with those myths. In fact, basic risotto is pretty simple and can actually be conquered in just a few easy steps, we promise! We have a some tips and tricks up our sleeve that will give you a no-fail delicious, creamy risotto every time. Lets get started…

IMG_1604In order to have success with your risotto is important to follow a few simple rules. The first is the type of rice you use. You must use arborio rice when making risotto. It is short and fat and is ideal for absorbing liquid and creating that lovely creaminess. Other rice just isn’t going to produce the same results. The second trick is to use the right pan. A deep, roomy pan is ideal. This way heat can distribute evenly and the risotto can spread out. The next trick is in the stock. The first step to any basic risotto recipe is bringing chicken or vegetable stock to a simmer in a separate pot. Use low-sodium stock so that the risotto doesn’t get too salty as it cooks. Always keep the stock warm over low heat throughout the cooking process. When adding stock to the risotto remember to add it gradually, about ½ cup at a time, and allow that to absorb before adding more. Stir frequently, if you allow it to sit too long it will get gummy. You know your risotto is done when it is an al dente texture, firm to the bite but not crunchy. Once you’ve got the basics down you can have fun adding whatever ingredients you like!

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INGREDIENTS:

3-4 C Chicken Stock

2 Tbsp Olive Oil

2 Garlic Cloves

½ Onion

1 C Arborio Rice

½ C Dry White Wine

2 Tbsp Butter

¼ C Parmesan Cheese, shredded

Fresh Herbs, optional garnish

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DIRECTIONS:

Add chicken stock to a medium stock pot and bring to a simmer, keep the stock warm on low while you cook your risotto. In a separate deep, roomy pan over medium heat add olive oil, onion, garlic. Sauté until translucent, about 2-3 min. Add rice, lightly toast for a couple min, do not brown. Add wine, allow to absorb, while stirring continuously. Next add warm chicken stock, one ladle at a time— stir frequently, repeat one ladle full at a time until stock is absorbed and rice becomes tender and al dente texture, about 20 min. Remove from heat, stir in butter and graded cheese for creaminess. Add fresh herbs, this isn’t necessary but adds nice flavor. Enjoy!

Basic Risotto | Della Rice

 

 

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Meet ‘Stirmaker’ Kate + Fresh, Wintry Citrus Rice and Quinoa Salad

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

“A New England girl at heart, I love to mark the changing seasons in my kitchen with recipes that include fresh, seasonal fruits, vegetables, and ingredients. I started my recipe blog Tasty Seasons so that I could share these recipes with others. When I’m not in my kitchen, I love to ski in the winter and play in the ocean in the summer.”

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One of the things I like best about this Wintry Citrus Rice and Quinoa Salad is how bright it is, both in taste and appearance. At a time of year when the days can be a bit gray, the vivid colors of this salad are a welcome break. I like to use a mix of bright naval oranges and deep red blood oranges to maximize the sunshine-on-a-plate effect.

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My other favorite thing about this salad is how quick and easy it is to put together. Onion and red pepper get a quick sauté before adding the basmati rice and quinoa blend. While that’s cooking, I slice a few oranges and get the toppings ready to go. Once the rice is done, everything comes together in a beautiful and filling salad. Sometimes I will add sliced chicken or a bit of salmon while other times I prefer to keep it vegan and just enjoy the happy medley of flavors in the salad.

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Wintry Citrus Rice and Quinoa Salad 

Serves 3-4

INGREDIENTS

1 tablespoon olive oil

1 small yellow onion, diced

1 red bell pepper, seeded and diced

1 cup Della Basmati and Quinoa

1 ½ teaspoons sweet paprika

2 cups (16 fl. oz.) low sodium vegetable broth

a few dashes of hot sauce

3 tablespoons extra virgin olive oil

Zest of 1 medium naval orange

Juice of 1 medium naval orange

4 oranges (I like a mix of naval and blood oranges)

½ cup thinly sliced scallions

½ cup sliced almonds, toasted

¼ cup dried cranberries

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DIRECTIONS

  1. In a heavy-bottomed pot large enough to cook the rice, heat the tablespoon of olive oil over medium heat. Add the onion and bell pepper and sauté for a few minutes, stirring occasionally, until the vegetables begin to soften. Add the rice, paprika, broth, and hot sauce. Stir, bring to a boil, cover, and turn down to simmer for 20 minutes, until the rice is cooked.
  2. In a small jar with a tight fitting lid, combine the extra virgin olive oil, zest, and orange juice. Cover and set aside.
  3. Cut both ends off of 1 of the oranges and stand the flat end on a cutting board. Using a sharp knife, cut the peel and white pith away from the orange. Turn the orange on its side and slice into discs (see photos). Repeat with the other 3 oranges.
  4. When the rice is cooked, shake the dressing then pour over the rice. Stir to coat the rice. Transfer to a serving plate or bowl. Top with the orange slices, scallions, almonds, and dried cranberries. This salad is delicious warm, room temperature, or cold.

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Wintry Citrus Rice and Quinoa Salad | Della Rice