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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

 

 

Intro Title

Risotto 101: Tips to Mastering Basic Risotto

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

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

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INGREDIENTS:

3-4 C Chicken Stock

2 Tbsp Olive Oil

2 Garlic Cloves

½ Onion

1 C Arborio Rice

½ C Dry White Wine

2 Tbsp Butter

¼ C Parmesan Cheese, shredded

Fresh Herbs, optional garnish

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DIRECTIONS:

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

Basic Risotto | Della Rice

 

 

Celebrate ‘National Taco Day’ with our Top 5 Recipes Featuring Della Rice!

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It’s only natural that one of the most beloved foods of all time, the taco, should have it’s own day. That day, my friends, is today. Happy National Taco Day! Not that you need an excuse to eat more tacos, but if you do, this is a pretty good one. To celebrate we are sharing a tasty round-up of some of our favorite taco ‘stirs’ featuring Della Rice from over the years. Now the hard part is choosing which one to make… 😉

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1. Chipotle Fish Tacos with Garlicky Rice and Mango Salsa by ‘Stirmaker’ Christine

2. ‘Kid-friendly’ Do-it-Yourself Taco Rice Bowl by The Chirping Moms

3. Beef, Guacamole, and Cheese Mexican Rice Bowl from Brooklyn Active Mama

4. Tex-Mex Turkey Rice Bowl by Eat. Sleep. Be

5. Roasted Garlic Fish Taco Rice Bowls from the Della Rice Test Kitchen

 

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The Story of Della’s Light Brown Rice

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You may be wondering how exactly light brown rice is made?  Wonder no more!

Here is the story of how we get Light Brown Rice:

1. All rice starts off brown as a whole grain.

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2. During the milling process, the outer bran is rubbed off to turn the rice white.

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3. Light brown rice is then gently milled to keep some of the color, nutrition, taste and texture, and shortened cooking time (light brown rice cooks faster – about 1/2 the time as brown rice).

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Della’s Light Brown Rice offers a wonderful texture and flavor.

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You can get Della’s Light Brown Basmati Rice at ShopRite or grocery stores nationwide.