Della Stirmakers

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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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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

 

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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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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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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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