Della Rice Stir Recipes

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

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

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

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

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Goat Cheese and Caramelized Onion Rice Fritters with Shaved Asparagus

 Recipe Ingredients and Directions

INGREDIENTS

Salad

½ cup Della Basmati with Caramelized Onion rice

4 oz. goat cheese, crumbled

1 egg

1 lb. asparagus, ideally thick stalks

2 – 3 tablespoons olive oil

2 tablespoons thinly sliced fresh chives

1 lemon

Dressing

¼ cup white wine vinegar

¼ cup extra virgin olive oil

1 teaspoon Dijon mustard

 

DIRECTIONS

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

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Goat Cheese Caramelized Onion Rice Fritters

Della_Stirmaker_Cathy

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

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

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Shrimp Tacos with Cilantro Lime Rice

INGREDIENTS:

Cilantro Lime Rice:

1 ½ C Della Light Brown Basmati, cooked as directed

1 tsp lime zest

2 tbsp lime juice

½ C chopped cilantro

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Pineapple Slaw:

½ Pineapple, diced

½ Red Onion, diced

¼ C Cilantro, chopped

2 cloves of garlic, diced

½ Serrano Pepper*, seeded and diced

Juice of a lime

Salt, pepper, cumin, to taste

*Spicy Shrimp:

1 lb Shrimp, peeled and deveined

1 tbsp old bay or preferred spice blend

Juice of a lime

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

Extras:

Corn Tortillas

Sour cream

Hot sauce

Fresh Cilantro

Avocado

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DIRECTIONS

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

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Shrimp Tacos with Cilantro Lime Rice | Della Rice

 

 

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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

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

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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

 

 

Della_Stirmaker_Aly

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

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“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

Della_Stirmaker_Kate

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

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“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

Della_Stirmaker_Cathy

Nourishing Wild Rice Buddha Bowl + Meet New ‘Stirmaker’ Cathy

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Hi, I’m Cathy and I am a retired art teacher, mother, stepmother, grandmother and wife from Nashville,TN. These days things have slowed down a bit for me in the kitchen but I do still think that gathering family together for a meal is one of the best ways to ensure a good time. As I get older and eating healthy becomes more and more important, it’s fun to explore the foods that I love that are actually good for my body. Now that I am a “senior” (I still laugh at that term, really, me?) I need to keep my body in working order more than ever because I have 5 grandchildren to keep up with! My all time favorite activities to stay active are biking, walking, hiking, and traveling. My husband Don and I love going on trips and especially love being in nature and exploring outdoors. I grew up near the Smoky Mountains in East Tennessee and couldn’t live without fresh mountain air. It really is the best thing for you.

IMG_0955That brings me to this beautiful, nourishing buddha bowl. I actually have no clue what a buddha bowl is (my daughter told me that was what this was called) but what I like about it is it’s simple, heathy, and so tasty. I don’t do a lot of cooking these days to be honest. There was once a time when I had a big family to cook for but now that my children are grown and out of the house I like to keep things simple. This bowl is just that. Easy to make for just one or two and you can customize it to your liking.

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Wild Rice Sweet Potato Buddha Bowl:

Adapted from- Minimalist Baker

INGREDIENTS

Della’s Basmati & Wild Rice, cooked as directed

Sweet Potatoes, peeled, chopped, and roasted

Beets, peeled, chopped, and roasted

Avocado, sliced

Black beans, warmed and seasoned

Brussels Sprouts, halved, and roasted

Pine Nuts, roasted

Salt and pepper, to taste

Tahini Dressing:

The juice of ½ lemon

1 Tbsp Maple Syrup

¼ C Tahini

1 Tbsp White Balsamic (or just reg balsamic will do)

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DIRECTIONS

  1. Cook Della Basmati & Wild Rice as directed
  2. Preheat oven to 400 degrees. Arranged chopped beets, sweet potatoes, pine nuts and brussles sprouts on a baking sheet and cook for about 30 min
  3. 10 min before the vegetables are ready, make the dressing and cook the beans. For dressing- add all ingredients and whisk until well blended and tahini is no longer clumpy. For the beans– add rinsed black beans to a saucepan. Season with salt + pepper (I also added smoked paprika). Cook until warm.
  4. Once the vegetables are cooked, remove them from the oven and start layering your bowl. First, add the rice, then veggies, then beans, sliced avocado, nuts, and finally drizzle your dressing on at the end. Season with salt and pepper if desired.

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Wild Rice Buddha Bowl| Della Rice

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Vietnamese Bahn Mi Rice Bowl with Della Light Brown Basmati

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Fresh, crunchy, salty, sweet, spicy: this Bhan Mi bowl has all the flavors and textures of your favorite Vietnamese sandwich in delicious rice bowl form! This recipe uses a quick pickling technique that really takes the bowl up a notch! Let’s get started…

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Bahn Mi Rice Bowl

INGREDIENTS:

Della Light Brown Basmati Rice

Pickled Red Onion (see below for quick pickle recipe)

Pickled Carrots

Radish, sliced

Cucumber, sliced

Jalapeno, sliced

Marinated Pork, pan fried and sliced (soy sauce+ garlic+ginger)

Garnish/Toppings:

Sriracha

Cilantro, chopped

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Quick Pickle Recipe:

This recipe makes pickling really easy and fast and can be used for just about any vegetable.

INGREDIENTS

1 C Water

1 C White Vinegar

2 tsp Salt

1 T Sugar

DIRECTIONS:

Add all the ingredients above to a bowl, stir, allow salt and sugar to dissolve. Pour liquid into the jar with chopped vegetables (for this recipe I sliced red onion, and chopped matchstick carrots.) Add a pinch of any additional spices if desired (red pepper flakes, chopped garlic, mustard seeds, whole peppercorns). Seal and refrigerate for up to 4 days.

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DIRECTIONS:

1. The night before: quick pickle your red onions and carrots and refrigerate overnight, see recipe above

2. Cook Della Light Brown Basmati rice as directed.

3. Grill or pan fry pork for about 5 min per side while rice is cooking.

4. Next chop your veggies, radish, cucumber and jalapeno.

5. Next create your rice bowl– The base of the bowl is Yoga Light Brown Organic Rice. Next, add pickled carrots and onions, radish, cucumber, jalapeno and top with pork. Garnish with sriracha sauce and some chopped cilantro. It’s a Bahn Mi sandwich in a bowl!IMG_1141Bahn Mi Rice Bowl

Easy Entertaining Party App: Sesame Ginger Rice Stuffed Mushrooms

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The holiday party season is in full swing! Are you playing the part of  party guest or party host this year? If you are like me, you fall somewhere in both categories depending on the week. I love the holiday season but it sure can be exhausting! That’s why I have a few go-to appetizer recipes up my sleeve for easy, stress-free entertaining! Figuring out what to serve at a dinner party is always half the battle. Once you have a menu planned you can focus on the fun part! These stuffed mushrooms are a cinch to make and they are packed full of flavor. The Della Jasmine rice with Toasted Sesame and Ginger adds such a lovely nutty, Asian flavor you really don’t even need to add any additional spices. Fill the mushroom caps with that delicious filling, set them on a pretty platter, and watch as your guests enjoy every last one. Tip: use the leftover filling to stuff inside bell peppers for a simple lunch or dinner! Happy Holidays!

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Sesame Ginger Rice Stuffed Mushrooms

Serves 8-14 | Time: 15-20 min

INGREDIENTS:

1 ½ C of Della’s Jasmine with Toasted Sesame & Ginger

1 tbsp Teriyaki sauce

¼ C Canola oil

1 (14 oz package) mushrooms, stems removed and diced

1 green onion. Finely chopped

1 in. piece of fresh ginger, chopped

½ lb. Ground pork

½ of a jalapeño, seeded and diced (optional, for heat)

3 tbsp Soy sauce

Garnish:

Fresh cilantro, chopped

Sesame seeds

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DIRECTIONS:

1. Preheat oven to 375 degrees. Cook rice as directed and set aside.

2. In a small bowl combine ½ a teaspoon teriyaki sauce and 2 tablespoons of canola oil. Place the mushroom caps on a lined or lightly greased baking sheet and brush them with the oil/sauce mixture. Once the oven has preheated, bake the mushrooms until softened, about 12-15 min.

3. While the mushrooms are cooking, make the stuffing mixture. Heat 2 T of canola oil in a heavy bottom pan or wok. Add the ground pork over medium heat and cook until browned. Remove, drain excess fat, and set pork aside. Next add the mushroom stems, green onion, ginger, garlic and jalapeño (if using) and cook until softened, 3-4 min. Add the remaining teriyaki + soy sauce and rice. Cook until warmed, 5-7 min.

 

4. Remove the mushroom caps from the oven and stuff them with the rice mixture. Plate your appetizer and garnish with cilantro, sesame seeds and a drizzle of teriyaki sauce (optional). Serve immediately.

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