Della Stirmakers

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

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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_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.
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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

Della_Stirmaker_Lizzie & Patrick

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

Della_Stirmaker_Kate

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

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_Christine

Slow Cooker Lemon Chicken Artichoke Soup by ‘Stirmaker’ Christine

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It’s soup season! My favorite. Give me a good bowl of soup and a piece of warm crusty bread any meal of the day and I’m a happy lady. Every year I have a few go-to soups like chicken tortilla, tomato, and chicken noodle that I like to make again and again. But I also love to go out of the box and try my hand at some new recipes. I especially love to experiment with recipes that will work in my slow cooker, aka crockpot. It’s such a time-saver to just throw the ingredients in a pot, switch it on, and go! This recipe is meant for one of those crazy days where you aren’t sure if dinner is going to happen. The crockpot does all the work! You won’t believe how delicious it smells, cooking away, while you are at work, running errands,.. fill in the blank. Della’s NEW Basmati with Lemon Zest & Herbs adds the prefect amount of brightness to the tender chicken and artichoke pieces in this soup. I added kale for a little green, but spinach would also work beautifully!

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Crock Pot Chicken, Artichoke, and Lemon Zest Rice Soup

INGREDIENTS:

½ C Della Basmati with Lemon Zest & Herbs

1 Lg Onion Diced

4 Cloves Garlic, minced

1 14 oz jar or can of Artichoke hearts

1 ½ Lbs bone-less skin-less Chicken Thighs, fat trimmed, diced

8 C Chicken Broth

¼ C White Wine

2 C Kale or Spinach, roughly chopped

½ a Lemon, zested

Salt + Pepper, to taste

Garnish:

Parmesan cheese, shredded

Fresh Lemon slices

Fresh Herbs

Red Pepper Flakes

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DIRECTIONS

  1. Add all the ingredients above the crock pot, except for the kale or spinach. Cover and cook for 6 hrs. on low (or 4 on high)
  2. Once your soup has cooked for the full 6 hrs, about 10 min before serving, add the kale/spinach. Stir, cover, and allow to cook for an additional 10 min.
  3. Spoon in individual bowls, garnish, and ENJOY! This soup is wonderful for leftovers.

IMG_1545 copyIMG_1550Lemon Chicken Artichoke Soup | 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

Della_Stirmaker ANDREW

Date-Night Worthy Seafood Risotto from ‘Stirmaker’ Andrew

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Risotto is quickly becoming one of my favorite dishes to make. It makes a laid back night at home feel a little more special (even if your plans after involve Netflix + chill ;). For this risotto recipe I decided to add shrimp and scallops, fresh herbs, and a squeeze of lemon. The seafood is such a delicious accompaniment to the buttery, rich risotto. Don’t be afraid of the clam sauce! It just adds depth of flavor and isn’t to be missed! This risotto is most definitely fit for a date night, so light the candles, dim the lights, grab the wine, and enjoy!

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Seafood Risotto

INGREDIENTS:

  • 2 1/2 cups water
  • 2 8-ounce bottles clam juice
  • 6 tablespoons olive oil
  • 1 cup finely chopped shallots
  • 1 1/2 cups Della Arborio rice or medium-grain white rice
  • 1/2 cup dry white wine
  • 2 lemons
  • 1/2 pound uncooked shrimp
  • 1/2 pound fresh scallops
  • 3/4 pound bay scallops
  • 3 garlic cloves, minced
  • 2 tablespoons finely chopped fresh Italian parsley
  • 1/2 cup parmesan cheese

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DIRECTIONS:

1. Combine 2 1/2 cups water and bottled clam juice in medium saucepan. Bring to simmer. Keep warm over low heat.

2. Heat 3 tablespoons oil in heavy large saucepan over medium heat. Add shallots; sauté until light golden, about 4 minutes. Add rice; sauté 2 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add juice of 2 lemons; cook until liquid is absorbed, about 3 minutes

3. Add 1 cup clam juice mixture to rice. Simmer until liquid is absorbed, stirring often. Continue adding clam juice mixture by 1/2 cupfuls until rice is tender but still slightly firm in center and mixture is creamy, simmering until liquid is absorbed before each addition and stirring often, about 25 minutes. Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp, scallops and garlic and sauté until shrimp and scallops are opaque in center, about 6 minutes. Mix seafood into rice. Cook 3 minutes longer. Add Parm and Remove risotto from heat.

4. Season to taste with salt and pepper. Transfer to serving bowl. Stir in chopped parsley and serve.

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