2016 January

Meet ‘Stirmakers’ Lizzie & Patrick + Pizza Mac and Cheese!

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“At 22 I moved to Chicago. I was totally broke and had to stop eating out and start cooking for myself.  Turns out it was more fun than hard labor and has been a hobby ever since!  I absolutely love hosting app and cocktail parties for friends.  On chilly winter mornings, I love waking up to a hot cup of coffee and making a ridiculously filling breakfast for my husband.” -Lizzie

We asked Lizzie & Patrick  to share a seasonal ‘stir’ with us, inspired by game day and the upcoming Super Bowl. See their culinary creation below…

IMG_1771I’m from Wisconsin, so I chose to make Pizza Mac & Cheese– for obvious reasons.  To me, game day means cheese, carbs, and more cheese.  What I loved about this recipe is that it combined sun dried tomatoes, Italian herbs like oregano and basil with a few different types of luscious cheese to achieve a more flavorful sauce than your traditional orange cheddar variety (not that there’s anything wrong with that). Because no game day is complete without a little booze, I enjoyed a glass of white wine (or two) while making the dish.  Patrick helped himself to an IPA while we ateIt was no surprise, but the recipe worked really well with rice.  The sticky, fluffy Della rice easily took on the sauce.  The light starch helped give it a little kick compared to regular noodles.  I would definitely make this again for game day – or on any chilly Colorado Sunday!



  • cups cooked Della arborio white rice
  • 1/2 cup butter
  • cloves garlic, finely chopped
  • 1/2 cup all-purpose flour
  • teaspoon salt
  • 4 1/2cups milk, warmed slightly
  • 3/4cup sun-dried tomatoes packed in oil, chopped
  • teaspoons dried basil
  • teaspoons dried oregano
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1 1/2 cups shredded Provolone cheese
  • 1 1/2 cups shredded Mozzarella cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 1/3 cup chopped fresh parsley
  • 12 slices pepperoni, diced (optional)
  • cup Panko breadcrumbs



  1. Preheat oven to 350° F. Lightly grease or spray a 9- by 13-inch (3-quart) baking dish.
  2. Fill a large pot with water and bring to a boil. Add the rice and cook until very al dente (about 5 minutes shy of how you’d cook it normally for al dente doneness). Rinse under cold water to stop the cooking, drain, and set aside.
  3. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds, stirring constantly. Whisk in the flour and salt and cook, whisking constantly, for 1 minute. Add the warm milk and continue to whisk constantly. Bring the mixture to a boil, then turn it down to low and continue to cook (stirring the whole time) until the mixture thickens and bubbles.
  4. Stir the chopped sun-dried tomatoes, dried oregano, dried basil, and red pepper flakes into the sauce. Stir for 30 seconds, then add all the cheese except for 1/4 cup of the Parmesan..
  5. Stir until the cheese melts, then remove from the heat.
  6. Add the rice and chopped fresh parsley to the cheese sauce (and the chopped pepperoni, if using).
  7. Pour the mixture into your prepared pan. Top with the remaining 1/4 cup Parmesan cheese and the breadcrumbs.
  8. Bake for 20 to 30 minutes, or until golden and bubbling on top.
  9. Remove from the oven and transfer to a cooling rack. Serve while nice and hot! (Although, I won’t judge you for eating it cold the next morning for breakfast. Cold morning pizza is amazing and so is this.)

Della_Pintrist Image_Pizza Mac & Cheese

Meet ‘Stirmaker’ Christine + Slow Cooker Chicken Chili Verde

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“I am a Southern-born, Colorado transplant living in Denver who loves to host dinner parties, bake bread, and take photos. I have a great passion for everything food and enjoy cooking because it relaxes me and is a great creative outlet! One of my favorite things to do is pack up a picnic, gather my friends together, and have an outdoor feast in one of Denver’s many parks.”

We asked Christine to share a seasonal ‘stir’ with us, inspired by game day and the upcoming Super Bowl. See her culinary creation below…IMG_3139This Slow Cooker Chicken Chili Verde is great for a game day crowd! It’s both hearty and fresh, and stands out among your usual chips and dip. It’s also super easy to throw together, especially if you make it the short cut way and use store bought salsa verde. I actually made this the night before and let the slow cooker do all the work overnight— that way the meal was ready in the morning and I had time to prep for my guests! I think slow cooker recipes are perfect for entertaining because there isn’t a lot of work involved and you always have plenty of food. I made this last weekend for my friends and family, and we devoured it while we watching the Broncos game. It’s safe to say it was a total hit! Also, we won the game! YAY!

IMG_3148 IMG_3149


Della Basmati & Quinoa, cooked as directed

1 ½ lbs Chicken Thighs, boneless skinless

2 Cups of Salsa Verde (homemade– recipe follows, or store bought, I like the Trader Joe’s brand)

2 Cups Chicken Stock

1 Can Pinto Beans

Homemade Salsa Verde:

2 lbs of Tomatillos, husked, halved, and roasted in oven

2 Jalapeños, seeded, halved and roasted in the oven (if you aren’t a fan of heat, just add one)

4 Anaheim or Poblano Peppers, halved and roasted in the oven

2 cups Cilantro, chopped

1 Freshly Squeezed Lime

Garlic, 4 cloves, roughly chopped

1 tsp. Cumin

1 tsp. Paprika

½ tsp. Salt

½ tsp. Pepper

1 Yellow Onion, chopped


Avocado, chopped

Jalapeño, thinly sliced

Lime Wedge

Sour Cream

Tortillas, or Tortilla Chips

Della_Pintrist Image_Chicken Chili Verde


For Homemade Salsa Verde:

Start by prepping your peppers, cut them in half, seed them, and place skin side up on a baking sheet lined with parchment. Next, prep the tomatillos by husking, halving, and placing skin side up on another large baking sheet lined with parchment. Bake the peppers and tomatillos in the oven for 5 min on the broil setting, or until peppers are black & blistered in spots. Make sure your oven rack in positioned 4-5 inches below the heat source. Remove from oven, let them cool slightly, and transfer them to a food processor or blender. Add the remaining ingredients (cilantro, lime, garlic, spices, onion), and pulse until combined. You may have to do this in batches. 

In Crock pot:

1. Place chicken thighs at the bottom. Pour in salsa verde (homemade, or store bought), and chicken broth.

2. Cook on low for 6-8 hours (or high 3-4 hrs). Once chicken is cooked, remove, shred, and return to crock pot.

3. To serve combine Chicken Chili Verde, Della’s Basmati and Quinoa, and pinto beans. Season to taste.

4. Add desired toppings, and ENJOY!


New Weekly ‘Stirmakers’ Feature!

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Introducing the first lineup of Della rice ‘Stirmakers’–

Kate from Boulder, Colorado

Lizzie & Patrick from Lakewood, Colorado

Christine from Denver, Colorado

Jackie & Don from Nolensville, Tennessee

Courtney from Evanston, Illinois

Julia from Cleveland, Ohio

Every week we will highlight a fun, inspirational Della rice ‘stir’ created by one of our ‘stirmakers’! This will be a simple, inspired recipe that we will share with you to spark your own culinary creativity!

What is a ‘stirmaker’? It’s simply anyone who is looking to ‘stir’ things up in the kitchen! These ‘stirmakers’ are just like you and love to cook up easy weeknight meals with Della rice.  Our first six Della Stirmakers were hand picked by us here at Della Rice, and you could be next! It’s all about sharing new discoveries and creations. We can’t wait to see what gets stirred up!

To be considered to be a stirmaker please contact us via Facebook!