Della Rice Stir Recipes

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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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Chorizo Benedict with Avocado Chimichurri Sauce by ‘Stirmaker’ Jayna

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Have you ever wanted a restaurant style breakfast without the hassle of putting on real clothes and waiting for a table? That’s me pretty much every morning. It’s hard enough to make it from the bed to the kitchen, forget making it all the way to a restaurant. Well this recipe will make you feel like you stepped into your hip local breakfast joint and you don’t even have to step out of your bunny slippers . And it’s easy to boot. It’s a major twist on one of the most beloved breakfast classics, eggs benedict. We subbed out the English muffin for fluffy Arborio rice, which soaks up the rich egg yolk and spicy chorizo. Forget heavy hollandaise; instead, top it off with cool and creamy avocado chimichurri sauce. The only downside is that there won’t be anyone to do the dishes for you.

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Chorizo Benedict with Avocado Chimichurri Sauce

 

Serves 4

INGREDIENTS:

For the Benedict:

1 C. Della’s Arborio rice

½ lb chorizo

8 eggs

For the Avocado Chimichurri Sauce:

½ large avocado, chopped

1 C. packed cup cilantro

1 C. packed cup parsley

½ C. olive oil

¼ medium white onion, minced

Juice of one lime or 2 tablespoons

½  tsp cumin

½ tsp sea salt

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DIRECTIONS

  1. Cook Della’s Arborio rice as directed substituting stock for water.
  2. While rice is cooking, heat a skillet over medium heat. Divide chorizo into eight pieces and shape into thin patties.
  3. Place chorizo patties in a single layer in skillet and cook until there is no pink left or an internal thermometer reads 145 degrees Fahrenheit.
  4. While chorizo is cooking place avocado, cilantro, parsley, olive oil, onion, lime juice and cumin into food processor and blend until smooth. Set aside.
  5. Poach, soft boil or cook eggs over easy.
  6. When rice is ready scoop rice into ¼ cup measuring cup and pack loosely. Turn over onto plate to form a solid platform for chorizo and egg.
  7. Stack the rice platform with one chorizo patty and one egg. Top with avocado chimichurri sauce. Repeat to assemble all benedicts.

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Thanksgiving Gluten-Free Squash Quinoa ‘Stuffing’ by Stirmaker Christine

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Thanksgiving is almost here! Can you believe it? It’s time to gather all your closest friends and family and eat ’til you pop! These days I have found that it can be hard to plan a menu around everyone’s dietary preferences. Some of my friends are vegan, others are gluten-free. Luckily this recipe is one of the few that just about everyone can enjoy! It is not only gluten-free, but also happens to be vegetarian, vegan, AND dairy-free. So if you are looking for an easy and delicious stuffing recipe to serve next week for Thanksgiving, or this week for friendsgiving, this is a great one! Although technically not a traditionally classified ‘stuffing’, since you are not stuffing it in the turkey, it still has the comfort and heartiness that pairs well with all the classic Thanksgiving favorites. This dish feels like a sort of part stuffing, part salad. I love it because it features all of the classic flavors of the season and fills your house with the best smells! Toss together roasted butternut squash, tart dried cranberries, crunchy pistachios, fresh kale, and orange zested nutty Della Basmati & Quinoa. Then spoon it onto your favorite platter (and look at all those beautiful colors!) and pass it around the table a few times. I’m always down for seconds :) I hope you will add this one to your Thanksgiving menu this year! Cheers!

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Thanksgiving Gluten-Free Squash Quinoa ‘Stuffing’

Serves 6-8

Adapted from Gimme Some Oven

INGREDIENTS:

2 C Della Basmati & Quinoa, cooked as directed

1 Butternut Squash, peeled seeded, and cubed

½ Red Onion, diced

4 Cloves of Garlic, peeled, left whole

1 T Canola Oil

Orange, zested

2 C Baby Spinach and Kale

2/3 C Dried Cranberries

½ C Pistachios, shelled

img_9338img_9355DIRECTIONS:

1. Cook Della Basmati & Quinoa as directed, adding the zest of one orange.

2. While the rice is cooking, preheat oven to 400 degrees, line a baking sheet with parchment, foil or a non-stick surface.

3. In a mixing bowl, add chopped squash, garlic, red onion, and canola oil. Toss until the vegetables are evenly coated in oil. Season with salt and pepper. Pour onto the lined baking sheet and cook until golden and squash is tender (about 20 min)

4. In a large bowl, add cooked quinoa, vegetables, pistachios, spinach and kale. Toss all of your ingredients together and serve on a platter, or bowl. Enjoy!

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Caramelized Onion Mushroom Risotto by ‘Stirmaker’ Andrew

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This authentic Italian mushroom risotto is elegant enough for a romantic night in or a dinner party gathering with friends. As a self-taught home cook, I love making risotto because it one of those meals that you can make time and time again in so many different ways. Once you have the base recipe down you can add whatever vegetables or herbs you like. For this recipe I kept it classic and simple by adding beautiful cremini and baby portabella mushrooms and delicious caramelized onions. This rich meal is best enjoyed with a chilled glass of white wine!

img_3717-copyINGREDIENTS

  • 24 ounces mushrooms (white, cremini, baby portabella or a mixture)
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons fresh rosemary, finely chopped
  • 1 cup Della’s arborio rice
  • 2 shallots, diced
  • 3 cups chicken or vegetable broth
  • 1 cup water
  • 1/4 cup dry white wine
  • 1 tablespoon butter
  • 2 tablespoons freshly grated romano cheese
  • sea salt and black pepper, to taste

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DIRECTIONS

1. Preheat oven to 400 degrees F

2. Combine with garlic and rosemary with the mushrooms. Toss with 1 1/2 tablespoons olive oil and balsamic vinegar. Place on a foil lined baking sheet, spreading the mixture out, and roast for 20 minutes.

3. Meanwhile, combine the broth and water in a saucepan over medium-low heat until warmed. Heat the remaining oil (1/2 tablespoon) in a large saute pan over medium-high heat. Saute the shallot, about 1 minute. Add the rice, stirring to coat with oil, and cook about 2 minutes. When the rice begins to take on a light golden color, pour in the wine, stirring constantly until the wine is fully absorbed.

4. Add half of broth and water mixture to the rice a 1/2 cup at a time, stirring continuously, until the liquid is absorbed, about 10 minutes. Stir in the roasted mushrooms and any accumulated juices. Add the remaining broth mixture to the rice a 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 10 minutes more.

5. Remove from heat and stir in the butter and romano. Season to taste with sea salt and black pepper. Serve immediately.

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Meet ‘Stirmaker’ Jayna + Fall Harvest Wild Rice Stuffed Pork Chops!

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“I am a Colorado native living Denver who loves to be outdoors. Whether its biking, hiking or skiing I’m always up for doing something active in the sunshine. I love food because it is the most basic and beautiful way that we interact with the environment. Food is powerful and it deserves to be celebrated!”

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Fall is here and the crisp in the air means more to me than breaking out the boots and scarves. I can finally turn on my oven again and that means comfort food! This wild rice stuffed pork chop is just that. The stuffing borrows flavors from Thanksgiving dinner and mixes it with bright punches of color from the apples and tart cherries – all packed into a meaty pork chop that is seared golden brown and finished in the oven. Cheers to the changing of the season and all the food it brings!

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Fall Harvest Wild Rice Stuffed Pork Chops

INGEDIENTS:

  • 4 bone in pork chops
  • 3 tablespoon olive oil, divided
  • 2 stalks celery, chopped
  • ½ medium onion, chopped
  • ½ Fuji apple, cored and chopped
  • ½ cup dried tart cherries
  • ¾ cups toasted walnuts, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • 1 cup Della Basmati and Wild Rice
  • 2 cups chicken stock
  • Salt and pepper

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DIRECTIONS:

  1. Cook Della Basmati and Wild Rice as directed, substituting chicken stock for water.
  2. While the rice is cooking heat 1 Tbs olive oil in a large saucepan over medium heat. Add onions and celery and cook until softened.
  3. Add garlic to pan, cook for 2 minutes or until fragrant. Stir in sage, thyme and salt and pepper to taste
  4. Remove vegetable mix from heat. Stir in rice, walnuts, tart cherries, and apples.
  5. Cut a pocket into the pork chops by laying the chop on its side and cutting into it horizontally.
  6. Stuff the pork chop with approximately ½ cup of stuffing mixture. You may use more or less depending on the size of the chop. Secure the opening of the pocket with toothpicks.
  7. Pre-heat oven t o 375 degrees
  8. Heat a large skillet with 2 Tbs olive oil. Add chops to the skillet and cook until both sides are golden brown, approximately 2-3 minutes per side.
  9. Transfer chops to an oven safe baking dish and bake for 15 minutes or until a thermometer reads an internal temperature of at least 145 degrees.
  10. Let rest 5 minutes, enjoy!

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Easy, Classic Ratatouille by ‘Stirmaker’ Christine

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Ratatouille isn’t just that adorable Pixar movie that somehow made rats lovable. It’s a classic French dish that has been around for centuries. If we are getting fancy some call it a Provencal stew because it’s origins and are from the Provence region of France. For me, it is a genius way to use up those leftover squash, peppers, and tomatoes that I just can’t help but buy in abundance at the farmer’s market. This dish is both hearty and healthy– the best combination. It is comforting, but won’t leave you feeling guilty like so many comfort foods do because it is chocked full of deeply flavorful sautéed vegetables. Some people eat this dish on it’s own, but I prefer to eat mine with fluffy, buttery rice. It is the perfect base to soak up all that yummy stewed sauce!

img_8147Did I mention this dish is as simple as it gets? It comes together in 20-30 min, making it great for those busy weekdays. It’s pretty enough to serve as a side or main dish at a dinner party as well! When I made it last week, I had a few friends over and we enjoyed it with a glass of wine and some bruschetta as an appetizer. It felt like we were having a gourmet Mediterranean feast! It is one of those easy, throw-together meals that still makes an impression. It’s a keeper y’all!

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INGREDIENTS

Della Rice, Basmati, cooked as directed

1 Tbsp Olive oil

1 Red Onion, roughly chopped

3 Cloves Garlic, finely chopped

1 Eggplant, roughly chopped

1 Zucchini, roughly chopped

1 Orange Bell Pepper, roughly chopped

1 Yellow Bell Pepper, roughly chopped

2 Tomatoes, roughly chopped

1 C Canned Chopped Tomatoes (I used Pomi, but any brand will work here)

1 Tbsp Herbs de Provence

Fresh Basil, about 2 Tbsp, chopped

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DIRECTIONS

1. Cook rice as directed

2. While the rice is cooking, place a heavy bottomed pan or cast iron skillet over medium heat and add the olive oil.

3. Once the pan has gotten a chance to heat up add chopped onion and garlic (make sure pan isn’t too hot or the garlic will burn) and cook until onions begin to become translucent and cooked through.

4. Next, add the the bell peppers, eggplant, zucchini. Season with salt and pepper and Herbs de Provence. Let the vegetables cook down for about 10 min.

5. Add the both the fresh tomatoes and canned tomatoes next and cook for another 5 min.

6. Once the vegetables have turned into a thick, bubbly stew, it is ready to serve! Add a generous amount of fresh basil to the stew and ladle over warm rice. Salt and pepper to taste. ENJOY!

Note: If you want to add meat to this dish it would be great sweet or hot Italian sausage or baked chicken.

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Bye, Bye Boring Lunch: BLT Stuffed Avocados with Della Rice by ‘Stirmaker’ Christine

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Lunch is one of those meals that sometimes gets forgotten about…literally. I love to have a big breakfast, so when it comes time to eat lunch I generally scrape together something pretty sad from my fridge, grab an apple, or heat up some leftovers. This week I decided to up my game a bit and make something exciting! There is nothing better than a good BLT sandwich, and I always have ripe avocados in the house, add a little Della rice, and you’ve got a delicious BLT stuffed avocado! Seriously, rice, avocado, and BACON, this combo has all the good stuff! My mom used to serve us halved avocados with Italian dressing poured into the pit when I was a kid and it was the best salad ever. This dish is inspired by that old school avocado salad, but incorporates a lot more flavors, textures, and ingredients making it more of a meal. I decided to use Della’s new Basmati with Caramelized Onion rice for this recipe because I thought it would pair well with the smokiness of the bacon. I was right! Wow, this rice has so much great flavor on it’s own– nutty, sweet, savory. Bye, bye boring lunches, I will be making this one again and again.

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INGREDIENTS

Della Rice, Basmati with Caramelized Onion, cooked as directed

Bacon, fried and chopped

Arugula (or lettuce of your choice)

Avocados, halved pit removed

Tomatoes, grape, halved (I was going to use heirloom, pictured, but ended up using grape tomatoes since they are so much smaller)

Pepper, fresh cracked

Sea Salt

Optional:

Balsamic Vinegar, drizzled on top

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DIRECTIONS

1. Cook Della rice as directed.

2. While rice is cooking, fry 3-4 pieces of bacon to preferred crispiness. Dice small and set aside.

3. To make the rice stuffing– combine rice, chopped bacon, grape tomatoes, and arugula, mix lightly with a fork

4. Assemble your avocado– Cut an avocado in half lengthwise and remove the pit. Using a spoon, place the rice stuffing into the emptied pit. Sprinkle with salt and pepper and drizzle with balsamic. Repeat this process with the remaining stuffing.

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Meet “Stirmaker” Sylvia + Crispy Tofu End-of-the Summer Vegetable Rice Bowl

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“I’m a home-grown New Yorker (Brooklyn!) who tries to balance life in the crazy city by making time to play in the dirt, in between trying out new restaurants and jaywalking. Great food is an important part of my life and I’m often inspired to cook from ingredients that catch my eye at my local farmer’s market, or dishes I’ve had during my travels. As a Registered Dietitian Nutritionist, I strive to show people that healthy nourishing meals can be fun, accessible to all, and of course, delicious!”

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When I find myself staring into the fridge wondering what to make for dinner, I often turn to tofu, a versatile staple that I almost always keep around. Not only is it packed with protein and calcium, it’s also easy to prepare and super filling. While it doesn’t have much flavor on its own, tofu is like a blank canvas – it takes on the flavors of whatever it’s cooked with. This crispy tofu and summer vegetable rice bowl is perfect for those “not sure what to make” days. Here, I take advantage of the end-of-summer bounty I found at market, but you can also feel free to incorporate whatever veggies you happen to have with and use the tofu as a building block for your meal. The bold flavors in the tofu and veggie mix pair really well with this creamy, mildly sweet coconut infused rice made with the Roasted Garlic Jasmine Rice. This coconut rice also reheats well due to the richness from the coconut milk.

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Crispy Tofu End-of-the Summer Vegetable Rice Bowl

Ingredients

  • 1 cup Della® Jasmine Rice with Roasted Garlic, rinsed and drained
  • 8 oz coconut milk
  • 8 oz water
  • 1 large zucchini – cut into ½ inch thick pieces
  • 1 large bell pepper – sliced into strips
  • ¼ of a medium sized red onion
  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • ½ teaspoon rice vinegar (can substitute red wine vinegar, or white vinegar – not pictured)
  • Freshly ground pepper, to taste
  • 1 sprig cilantro – roughly chopped
  • Sesame seeds, optional, for garnish

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  • 1- package of extra firm tofu (organic if possible), sliced into cubes about ¾ inch thick
  • 3 heaping tablespoons of chili paste/sauce (adjust to your level of spice tolerance)
  • 1 ½ tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • ¼ teaspoon salt

Directions:

  1. Mix the coconut milk and water together in a pot. Add Della rice and cook as directed for 20 minutes (Do not add any additional water, as the coconut milk serves as a liquid replacement).
  2. While the rice is cooking, prepare the tofu:
  3. Arrange tofu in a single layer on a plate lined with a paper towel or clean dishcloth. Cover with additional paper towels and press down firmly to get rid of the excess liquid. This can be done up to a day ahead. Sprinkle lightly with salt.
  4. In a large non-stick skillet, heat the vegetable oil. Cook the tofu in a single layer over medium-high heat until browned and lightly crisp, turning once, for about 5-8 minutes total. Mix in the chili paste and stir gently until coated. Transfer to a plate and set aside.
  5. Wipe out the skillet and return to medium-high heat. Heat the oil. Add the onions and pepper slices, and stir-fry for about two minutes. Add the zucchini and continue stir-frying for 2-3 minutes, until the vegetables are crisp tender. Be careful not to let the vegetables overcook.
  6. Add in the reserved tofu and toss until well mixed.
  7. Serve over a generous scoop of the coconut rice. Garnish with cilantro and sesame seeds, if desired.

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Notes:

Chili paste is usually found in the Asian section of your grocery store. Two of my favorites are Trader Joe’s “Sambal Matah” and Lee Kum Kee’s Chili Garlic Sauce. If you can’t find chili paste/sauce, Sriracha may be substituted – but be careful, as it is usually a lot spicier! A little goes a long way.

The crispy tofu can be made ahead of time – Making an extra batch is a great way to do meal prep for the week. It can be used in other stir-fries or even as a burrito or taco filling. I recommend cooking each package of tofu separately, since overcrowding the skillet will prevent the tofu from getting nice and browned.

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Fresh Eats: Quinoa Tabbouleh

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Tabbouleh is a classic Mediterranean dish loved by millions worldwide. Given its popularity, we figured we’d put our own spin on this classic dish using Della’s Basmati Rice and Quinoa blend. Using fresh ingredients and perfectly-cooked Della Rice & Quinoa will ensure a perfect dish every time. This dish is perfect vegetarian, vegan and gluten-free diets too!

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INGREDIENTS:

  • Cooked Della Basmati Rice & Quinoa blend
  • Diced English cucumber
  • Diced green onion
  • Halved cherry tomatoes
  • Chopped fresh parsley
  • Chopped fresh mint
  • Dressing:  Combine olive oil, lemon juice and salt
  • Falafels (optional)

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DIRECTIONS:

1. Prepare all ingredients (rice/quinoa, vegetables, and dressing.

2. Mix all ingredients in a bowl.

3. Top with falafels (optional, cook as directed)

4. Serve, eat and enjoy!

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