Della Rice Stir Recipes

Caramelized Onion Mushroom Risotto by ‘Stirmaker’ Andrew

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This authentic Italian mushroom risotto is elegant enough for a romantic night in or a dinner party gathering with friends. As a self-taught home cook, I love making risotto because it one of those meals that you can make time and time again in so many different ways. Once you have the base recipe down you can add whatever vegetables or herbs you like. For this recipe I kept it classic and simple by adding beautiful cremini and baby portabella mushrooms and delicious caramelized onions. This rich meal is best enjoyed with a chilled glass of white wine!


  • 24 ounces mushrooms (white, cremini, baby portabella or a mixture)
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons fresh rosemary, finely chopped
  • 1 cup Della’s arborio rice
  • 2 shallots, diced
  • 3 cups chicken or vegetable broth
  • 1 cup water
  • 1/4 cup dry white wine
  • 1 tablespoon butter
  • 2 tablespoons freshly grated romano cheese
  • sea salt and black pepper, to taste



1. Preheat oven to 400 degrees F

2. Combine with garlic and rosemary with the mushrooms. Toss with 1 1/2 tablespoons olive oil and balsamic vinegar. Place on a foil lined baking sheet, spreading the mixture out, and roast for 20 minutes.

3. Meanwhile, combine the broth and water in a saucepan over medium-low heat until warmed. Heat the remaining oil (1/2 tablespoon) in a large saute pan over medium-high heat. Saute the shallot, about 1 minute. Add the rice, stirring to coat with oil, and cook about 2 minutes. When the rice begins to take on a light golden color, pour in the wine, stirring constantly until the wine is fully absorbed.

4. Add half of broth and water mixture to the rice a 1/2 cup at a time, stirring continuously, until the liquid is absorbed, about 10 minutes. Stir in the roasted mushrooms and any accumulated juices. Add the remaining broth mixture to the rice a 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 10 minutes more.

5. Remove from heat and stir in the butter and romano. Season to taste with sea salt and black pepper. Serve immediately.





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!”


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!


Fall Harvest Wild Rice Stuffed Pork Chops


  • 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



  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!


Easy, Classic Ratatouille by ‘Stirmaker’ Christine

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Ratatouille isn’t just that adorable Pixar movie that somehow made rats lovable. It’s a classic French dish that has been around for centuries. If we are getting fancy some call it a Provencal stew because it’s origins and are from the Provence region of France. For me, it is a genius way to use up those leftover squash, peppers, and tomatoes that I just can’t help but buy in abundance at the farmer’s market. This dish is both hearty and healthy– the best combination. It is comforting, but won’t leave you feeling guilty like so many comfort foods do because it is chocked full of deeply flavorful sautéed vegetables. Some people eat this dish on it’s own, but I prefer to eat mine with fluffy, buttery rice. It is the perfect base to soak up all that yummy stewed sauce!

img_8147Did I mention this dish is as simple as it gets? It comes together in 20-30 min, making it great for those busy weekdays. It’s pretty enough to serve as a side or main dish at a dinner party as well! When I made it last week, I had a few friends over and we enjoyed it with a glass of wine and some bruschetta as an appetizer. It felt like we were having a gourmet Mediterranean feast! It is one of those easy, throw-together meals that still makes an impression. It’s a keeper y’all!



Della Rice, Basmati, cooked as directed

1 Tbsp Olive oil

1 Red Onion, roughly chopped

3 Cloves Garlic, finely chopped

1 Eggplant, roughly chopped

1 Zucchini, roughly chopped

1 Orange Bell Pepper, roughly chopped

1 Yellow Bell Pepper, roughly chopped

2 Tomatoes, roughly chopped

1 C Canned Chopped Tomatoes (I used Pomi, but any brand will work here)

1 Tbsp Herbs de Provence

Fresh Basil, about 2 Tbsp, chopped



1. Cook rice as directed

2. While the rice is cooking, place a heavy bottomed pan or cast iron skillet over medium heat and add the olive oil.

3. Once the pan has gotten a chance to heat up add chopped onion and garlic (make sure pan isn’t too hot or the garlic will burn) and cook until onions begin to become translucent and cooked through.

4. Next, add the the bell peppers, eggplant, zucchini. Season with salt and pepper and Herbs de Provence. Let the vegetables cook down for about 10 min.

5. Add the both the fresh tomatoes and canned tomatoes next and cook for another 5 min.

6. Once the vegetables have turned into a thick, bubbly stew, it is ready to serve! Add a generous amount of fresh basil to the stew and ladle over warm rice. Salt and pepper to taste. ENJOY!

Note: If you want to add meat to this dish it would be great sweet or hot Italian sausage or baked chicken.



Bye, Bye Boring Lunch: BLT Stuffed Avocados with Della Rice by ‘Stirmaker’ Christine

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Lunch is one of those meals that sometimes gets forgotten about…literally. I love to have a big breakfast, so when it comes time to eat lunch I generally scrape together something pretty sad from my fridge, grab an apple, or heat up some leftovers. This week I decided to up my game a bit and make something exciting! There is nothing better than a good BLT sandwich, and I always have ripe avocados in the house, add a little Della rice, and you’ve got a delicious BLT stuffed avocado! Seriously, rice, avocado, and BACON, this combo has all the good stuff! My mom used to serve us halved avocados with Italian dressing poured into the pit when I was a kid and it was the best salad ever. This dish is inspired by that old school avocado salad, but incorporates a lot more flavors, textures, and ingredients making it more of a meal. I decided to use Della’s new Basmati with Caramelized Onion rice for this recipe because I thought it would pair well with the smokiness of the bacon. I was right! Wow, this rice has so much great flavor on it’s own– nutty, sweet, savory. Bye, bye boring lunches, I will be making this one again and again.



Della Rice, Basmati with Caramelized Onion, cooked as directed

Bacon, fried and chopped

Arugula (or lettuce of your choice)

Avocados, halved pit removed

Tomatoes, grape, halved (I was going to use heirloom, pictured, but ended up using grape tomatoes since they are so much smaller)

Pepper, fresh cracked

Sea Salt


Balsamic Vinegar, drizzled on top



1. Cook Della rice as directed.

2. While rice is cooking, fry 3-4 pieces of bacon to preferred crispiness. Dice small and set aside.

3. To make the rice stuffing– combine rice, chopped bacon, grape tomatoes, and arugula, mix lightly with a fork

4. Assemble your avocado– Cut an avocado in half lengthwise and remove the pit. Using a spoon, place the rice stuffing into the emptied pit. Sprinkle with salt and pepper and drizzle with balsamic. Repeat this process with the remaining stuffing.





Meet “Stirmaker” Sylvia + Crispy Tofu End-of-the Summer Vegetable Rice Bowl

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“I’m a home-grown New Yorker (Brooklyn!) who tries to balance life in the crazy city by making time to play in the dirt, in between trying out new restaurants and jaywalking. Great food is an important part of my life and I’m often inspired to cook from ingredients that catch my eye at my local farmer’s market, or dishes I’ve had during my travels. As a Registered Dietitian Nutritionist, I strive to show people that healthy nourishing meals can be fun, accessible to all, and of course, delicious!”


When I find myself staring into the fridge wondering what to make for dinner, I often turn to tofu, a versatile staple that I almost always keep around. Not only is it packed with protein and calcium, it’s also easy to prepare and super filling. While it doesn’t have much flavor on its own, tofu is like a blank canvas – it takes on the flavors of whatever it’s cooked with. This crispy tofu and summer vegetable rice bowl is perfect for those “not sure what to make” days. Here, I take advantage of the end-of-summer bounty I found at market, but you can also feel free to incorporate whatever veggies you happen to have with and use the tofu as a building block for your meal. The bold flavors in the tofu and veggie mix pair really well with this creamy, mildly sweet coconut infused rice made with the Roasted Garlic Jasmine Rice. This coconut rice also reheats well due to the richness from the coconut milk.


Crispy Tofu End-of-the Summer Vegetable Rice Bowl


  • 1 cup Della® Jasmine Rice with Roasted Garlic, rinsed and drained
  • 8 oz coconut milk
  • 8 oz water
  • 1 large zucchini – cut into ½ inch thick pieces
  • 1 large bell pepper – sliced into strips
  • ¼ of a medium sized red onion
  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • ½ teaspoon rice vinegar (can substitute red wine vinegar, or white vinegar – not pictured)
  • Freshly ground pepper, to taste
  • 1 sprig cilantro – roughly chopped
  • Sesame seeds, optional, for garnish


  • 1- package of extra firm tofu (organic if possible), sliced into cubes about ¾ inch thick
  • 3 heaping tablespoons of chili paste/sauce (adjust to your level of spice tolerance)
  • 1 ½ tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • ¼ teaspoon salt


  1. Mix the coconut milk and water together in a pot. Add Della rice and cook as directed for 20 minutes (Do not add any additional water, as the coconut milk serves as a liquid replacement).
  2. While the rice is cooking, prepare the tofu:
  3. Arrange tofu in a single layer on a plate lined with a paper towel or clean dishcloth. Cover with additional paper towels and press down firmly to get rid of the excess liquid. This can be done up to a day ahead. Sprinkle lightly with salt.
  4. In a large non-stick skillet, heat the vegetable oil. Cook the tofu in a single layer over medium-high heat until browned and lightly crisp, turning once, for about 5-8 minutes total. Mix in the chili paste and stir gently until coated. Transfer to a plate and set aside.
  5. Wipe out the skillet and return to medium-high heat. Heat the oil. Add the onions and pepper slices, and stir-fry for about two minutes. Add the zucchini and continue stir-frying for 2-3 minutes, until the vegetables are crisp tender. Be careful not to let the vegetables overcook.
  6. Add in the reserved tofu and toss until well mixed.
  7. Serve over a generous scoop of the coconut rice. Garnish with cilantro and sesame seeds, if desired.



Chili paste is usually found in the Asian section of your grocery store. Two of my favorites are Trader Joe’s “Sambal Matah” and Lee Kum Kee’s Chili Garlic Sauce. If you can’t find chili paste/sauce, Sriracha may be substituted – but be careful, as it is usually a lot spicier! A little goes a long way.

The crispy tofu can be made ahead of time – Making an extra batch is a great way to do meal prep for the week. It can be used in other stir-fries or even as a burrito or taco filling. I recommend cooking each package of tofu separately, since overcrowding the skillet will prevent the tofu from getting nice and browned.


Fresh Eats: Quinoa Tabbouleh

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Tabbouleh is a classic Mediterranean dish loved by millions worldwide. Given its popularity, we figured we’d put our own spin on this classic dish using Della’s Basmati Rice and Quinoa blend. Using fresh ingredients and perfectly-cooked Della Rice & Quinoa will ensure a perfect dish every time. This dish is perfect vegetarian, vegan and gluten-free diets too!



  • Cooked Della Basmati Rice & Quinoa blend
  • Diced English cucumber
  • Diced green onion
  • Halved cherry tomatoes
  • Chopped fresh parsley
  • Chopped fresh mint
  • Dressing:  Combine olive oil, lemon juice and salt
  • Falafels (optional)



1. Prepare all ingredients (rice/quinoa, vegetables, and dressing.

2. Mix all ingredients in a bowl.

3. Top with falafels (optional, cook as directed)

4. Serve, eat and enjoy!


Quinoa Tabbouleh2 | Della Rice

Peaches ‘n Cream Rice Pudding Pops by ‘Stirmaker’ Christine

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Don’t be fooled, summer is still in full swing! 90 degree days are ahead. I know with school starting and retailers ushering in new fall clothing…it’s all very confusing. No doubt, August is always one of the hottest months of the summer. Enter, my new favorite popsicle recipe…

I know what you are thinking. Rice? In a popsicle? Trust me. It’s actually fantastic. It adds a sort of texture that is unexpected and wonderfully pleasant. I paired rice, and a creamy base, with my hands down favorite August fruit, the peach. These are not just any peaches…they are fresh-from-the-farmers-market-amazingly-juicy Palisade peaches from Palisade, Colorado. Of course you can make these with any ol’ peach, but I look forward to these babies every season and like to buy them by the box. So don’t delay! When life give you peaches, make peach popsicles!


Peaches ’N Cream Rice Pudding Pops | Makes 6


1 Cup Della White Jasmine Rice

1 Cup Coconut Milk

½ Cup Heavy Cream

1 Cup Water

2 tsp. Vanilla Extract

¼ Cup Sugar

¼ Cup Peeled Peaches, sliced small

Optional: 2 tsp fresh peeled ginger, dash of cinnamon





  1. Combine coconut milk, cream and water in a medium saucepan. Add rice; bring to a boil. Reduce heat to low, cover, and simmer until rice is very tender, about 30 min.


  1. Once the rice has cooled slightly add sugar and vanilla (cinnamon, and ginger). Divide mixture among ice-pop molds. Freeze until beginning to set, 30-45 minutes. Insert a stick into each pop. Freeze until firm, about 1 hour longer. Enjoy on a hot, sunny August summer day!


Peaches and Cream Pudding Pops | Della Rice

Taco Tuesday: Roasted Garlic Fish Taco Rice Bowls!

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Rice bowls are such a quick and easy dinner option, and we love them even more because you can basically customize them any way you please! Since Tuesday is all about tacos, we fired up the grill and whipped up one of our very favorite combinations for you using  Della’s Jasmine Rice with Roasted Garlic. Who needs a tortilla when you have rice made flavorful roasted garlic bits!



  • Black Beans
  • Grilled fresh corn
  • Chopped Red Pepper
  • Chopped Red Onion
  • Cubed Avocado
  • Blackened Grilled Tilapia
  • Cilantro – chopped
  • Sour Cream and Sriracha
  • Cooked Della Jasmine Rice with Roasted Garlic


1. Gather and cook your Della Rice – use Della Jasmine Rice with Roasted Garlic to infuse your dish with delicious natural garlic flavors.  Just take a close up look at all those bits of yummy roasted garlic – delic!



2. Gather and prep all your ingredients.

  • Black Beans
  • Grilled fresh corn
  • Chopped Red Pepper
  • Chopped Red Onion
  • Cubed Avocado
  • Blackened Tilapia
  • Cilantro – chopped
  • Sour Cream and Sriracha
  • Cooked Della Jasmine Rice with Roasted Garlic

3. Assemble your ingredients in a bowl. Start by adding your canvas of Della rice at the bottom, then topping the rice bowl Stir with beans, corn, onions, avocados, fish, cilantro and sauce.


Garlic Fish Taco Rice Bowl |Della Rice

Lemon Asparagus Risotto by ‘Stirmaker’ Andrew

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There is a diverse range of dishes that come out of Italy but not many as popular as risotto. Risotto is a staple of Italian comfort foods, and if you use delicious ingredients, everyone at your dinner table will be extremely satisfied.


If you love to cook, you’ll love making risotto. Cooking it can be easy if you prep everything before you begin cooking, pour yourself a glass of wine and play some music to set the mood.


Lemon Asparagus Risotto

By Andrew Zapotosky


2 tablespoons extra-virgin olive oil

4 tablespoons of unsalted butter

¼ of a cup of dry white wine

1 yellow onion, chopped (about 1 cup)

3 cloves of chopped garlic

1 cup Della Arborio rice

3 cups low-sodium chicken broth, plus extra as needed

2 lemons

¼ cup fresh lemon juice (from 1 large lemon)

Zest of 1 large lemon (same lemon as above)

1 cup of frozen peas

1 cup of fresh grated parmesan

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

IMG_3839 IMG_3841

Prep Time: 40 minutes

Cook Time: 40 minutes


Serves 2-4 people


1. Before you begin cooking make sure that you measure and gather all your ingredients that will be going into your risotto. Also begin to warm the chicken broth in a saucepan over low heat until it begins to steam slightly.

2. Chop the asparagus into two (2) inch pieces and fry them in a skillet at medium-high heat with one (1) tablespoon of butter and one (1) tablespoon of olive oil for approximately five (5) minutes or until slightly brown.


3. Remove the asparagus from the pan then add the white wine to the skillet to deglaze the left over bits. Stir and let reduce until the wine is almost gone.


4. Take the chopped yellow onion and fry it in one (1) tablespoon of butter and one (1) tablespoon of olive oil until the onion sweats enough that it becomes transparent. Add the garlic and simmer for two (2) more minutes.


5. Simultaneously slice the two lemons into halves, remove the seeds and cook face down in a separate frying pan over medium-high heat until golden brown and caramelized.


6. Add the rice to the onion and garlic mixture until coated evenly and cook at medium-high heat for about a minute. Then begin to ladle the chicken broth into the rice. Continuously add one ladle at a time and stir the mixture as the rice slowly absorbs the broth. Over time you will slowly see the rice release it’s starch developing a delicious sauce.


7. As you begin to near the end of the broth, and the rice begins to reach a consistency like porridge, add the lemon juice, lemon zest and frozen peas. Cook until the rice is done.


8. Finally add the asparagus, remaining butter, parmesan and salt and pepper to taste, this will make the dish creamy and rich. Serve immediately because the rice will continue to release starches that can make it mushy and lose its silkiness.


9. Garnish with the caramelized lemons.


Lemon Asparagus Risotto | Della Rice

Meet ‘Stirmaker’ Diana + Thai Turkey Lettuce Cups!

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“I am a first generation born Vietnamese American southern girl from New Orleans, Louisiana who lives and breathes for cooking and food. I am classically French trained as a chef and a soon-to-be Registered Dietitian currently living on the Southern Jersey Shores of Cape May with my husband and 14 month old son. I love to cook all types of cuisines, especially Asian fusion, and create healthy spins on it. What I love most about cooking is being able to nourish those near and dear to my heart with a meal created from scratch and with love.”

Photo Jul 22, 3 42 26 PM

Try something exotic and refreshing for dinner tonight!

When the summer heat is blasting outside, the last thing you want to do is cook a hot meal or turn on your oven. Salads are often craved during these hot summer months in my household and this flavorful Thai turkey larb lettuce cups are the perfect meal. Larb is a meat-based salad that embodies the spicy, sour, sweet, and powerful flavors of many Thai dishes. This one is loaded with aromatic herbs such as cilantro and mint along with a surprising toasted kick from toasted rice powder. My favorite way to eat this meal is to use the lettuce as a spoon to scoop up the larb. It’s such a fun and interactive way to enjoy a refreshing summer meal.

Photo Jul 22, 12 07 03 PM

Thai Turkey Larb Lettuce Cups with Della basmati rice with caramelized onion

by Diana Ngo


2 tablespoons avocado oil or vegetable oil
1 pound ground turkey
1 tablespoon brown sugar

2 limes (or lemons), juiced
3 tablespoons fish sauce
1 Thai chili, minced
2 small shallots, thinly sliced
1 green onion, chopped
Handful of cilantro, minced
Handful of mint, chopped

1 pint grape tomatoes, sliced
1 tablespoon toasted rice powder (see note)

1 cup Della Basmati Rice with caramelized onion, cooked as directed

1 large head of romaine lettuce, leaves separated

Photo Jul 22, 3 45 32 PM

1. In a large sauté pan over high heat, add cooking oil. Once oil is heated, add turkey and cook.

  1. Add brown sugar and cook along with the turkey until turkey is cooked through, about 3-5 minutes.
    3. Set cooked turkey aside and prepare the dressing.
  2. In a medium sized bowl, mix together lime juice, fish sauce, chili and shallots.
  3. Pour the dressing ingredients into the pan with the cooked turkey. Add the herbs, tomatoes, and toasted rice powder.
  4. Taste the turkey mixture and adjust seasonings as desired.
  5. To eat: scoop a little bit of rice onto lettuce leaf and add turkey larb over the top. Enjoy!


Toasted rice powder can be found at your local Asian grocery store. If you’re not able to find this item, you can easily make it.


You will need:

2 tablespoons Della Jasmine rice, uncooked

Spice grinder or mortar and pestle



  1. In a small dry sauté pan over high heat, add Della jasmine rice.
  2. Start toasting the rice; reduce heat to medium high to prevent rice kernels from burning.
  3. Keep the pan constantly moving or use a wooden spoon to help keep the rice kernels moving.
  4. Toasting will take about 3-4 minutes for the rice to turn golden brown.
  5. Set toasted rice aside and allow cooling completely.
  6. Once cooled, grind into a fine powder.

Photo Jul 22, 3 42 13 PM


Thai Turkey Lettuce Cups | Della Rice