2017 September

Skillet Chicken Enchilada Quinoa Bake by ‘Stirmaker’ Cathy

Posted by | Della Rice Stir Recipes, Della Stirmakers | No Comments

One pot meals are my all time favorite especially during busy weekdays when making dinner can feel like a chore. Bonus: doing the dishes is a breeze! This meal comes together in less than 20 min y’all. If you do a little meal prep ahead of time and make the rice and shred the chicken a day or two before, it’s even faster. I’m so on board with that. This recipe uses a trusty cast iron skillet which is a Southern kitchen staple. You pan fry your veggies on the stove, mix it all together, sprinkle on some cheese and pop that same pan in the oven. I love this recipe because you can truly add or subtract your favorite combinations. Want more veggies? Add some fresh bell peppers, tomatoes, or corn to the mix. Not a meat eater? Skip the chicken all together. The the Della Basmati & Quinoa makes it feel a little healthier than your average casserole, even though this meal is actually quite indulgent. I’d definitely file it under the comfort food category. There is nothing better than a warm one-pot meal on a crisp autumn day. I will be making this one all season long!


Skillet Chicken Enchilada Quinoa Bake | Serves 6-8


2 Cups Della Basmati & Quinoa, cooked

Chicken, cooked and shredded

2-3 cloves garlic, diced

1 small yellow onion, diced

1 can black beans, drained and rinsed

1 teaspoon chili powder

1 teaspoon ground cumin

1 (4.5 oz) can chopped green chilies

1 (10 oz) can enchilada sauce (can also make your own)

1-2 C shredded Mexican blend cheese

Optional toppings: Green onions, sour cream, limes, jalapeno slices, sliced avocado, chopped cilantro



  1. Cook Della rice as directed, in rice cooker, or stove top
  2. Cook & shred chicken. Drain and rinse black beans. Preheat oven to 375 degrees.
  3. In a large cast iron skillet, add olive oil, heat, add onions and garlic. Cook about 2-3 min. Add black beans, green chilies, cooked rice & quinoa, shredded chicken, enchilada sauce, Add salt and pepper to taste and chili powder and cumin seasoning. Stir. Cook over medium-high heat for 5-6 minutes. Top with shredded cheese.
  4. Place the same skillet in the oven and bake until the cheese is melted and casserole is bubbly. (about 15-20 min)
  5. Serve hot with desired toppings: Green onions, sour cream, limes, jalapeno slices, sliced avocado, chopped cilantro

Skillet Chicken Enchilada Quinoa Bake

Skillet Chicken Enchilada Quinoa Bake

Wild Rice Fall Harvest Kale & Apple Salad by ‘Stirmaker’ Kate

Posted by | Della Rice Stir Recipes, Della Stirmakers | No Comments

Early fall is always one of my favorite times of year to be in the kitchen. It’s finally not too hot to use the stove and there are so many fresh fruits and vegetables in season. This Kale and Wild Rice Salad with Apples was inspired by a giant bag of apples staring me down after a recent apple picking adventure. I knew the crunchy, juicy apples would pair perfectly with the texture of the Basmati and Wild Rice blend. I chopped up some kale from the farmers’ market, then added toasted pecans, dried cranberries, and sharp cheddar to round out the flavors and textures.


And as a New Englander, I knew I wanted to include a touch of real maple syrup in the dressing for the salad so I used fresh lemon juice, balsamic vinegar, and Dijon mustard to balance everything out. The salad turned out so well and I was delighted to discover that because kale is so hearty, the leftovers keep well for a couple of days – if you don’t eat the whole salad all at once!


Kale and Wild Rice Salad with Apples

Tasty Seasons – Kate Rogers

 Recipe Ingredients and Directions


Serves 6

Kale and Wild Rice Salad

1 cup Della Basmati and Wild Rice

1 bunch of Tuscan kale (also known as lacinato or black kale, it’s the flatter leaf variety)

2 crisp, tart apples, cored and diced

½ cup pecans, toasted and coarsely chopped

½ cup dried cranberries

½ cup cheddar cut into tiny dice or coarsely grated

2 small shallots, minced


Maple Vinaigrette

¼ cup extra virgin olive oil

2 tablespoons balsamic vinegar

juice of half a lemon

1 teaspoon maple syrup, ideally Grade B / Grade A: Dark Color and Robust Flavor

1 teaspoon Dijon mustard




Maple Vinaigrette

  1. Combine all of the vinaigrette ingredients in a jar with a tight fighting lid or small mixing bowl. Shake or whisk to combine. Set aside.


Kale and Wild Rice Salad

  1. Cook the Basmati and Wild Rice according to the package directions. Once it’s done cooking, spread it out on a rimmed baking sheet to cool.
  2. To prepare the kale, wash and dry thoroughly. Fold a kale leaf in half so that the thick rib is on the outside and use a sharp knife to remove the rib. Repeat with a few leaves then pile the leaves up and cut them crosswise into thin ribbons. Repeat until all of the kale is trimmed and cut.
  3. Put all of the kale into a large serving bowl. Add about one third of the dressing and use your hands to massage the dressing into the kale for a minute or two. Add the rest of the salad ingredients to the bowl, another third of the dressing, and toss well. Taste to determine if you want to add more dressing; you may not need to use all of the dressing. Serve immediately. Because kale is so sturdy, leftovers keep well for a day or two.


Adapted from Two Peas & Their Pod’s Kale and Wild Rice Salad.





Wild Rice Fall Harvest Salad