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Double Onion Rice Pilaf

October 23, 2011 By Kate 1 Comment

I have such a love-hate relationship with rice, especially when it comes to the kids. Our kids have always been big fans of rice, but it seems like that love is strongest when they are babies. Tonight, I found out that is true with Jill as well. And as I found that out, I was also reminded of the exact reason for my love-hate feelings.

If you don’t now what I’m talking about, just give a bowl of rice to a one-year old and you’ll quickly see! Rice…everywhere! While 98% of it made its way into Jill’s mouth, that 2% sure can make a mess. I took her out of her highchair and there was rice stuck to her head, her shirt, her pants, the highchair and countless other places. And let’s not even talk about the floor!

Oh well, I guess I should just be happy she is such a good eater and remember that by the time she’s in a regular chair with the rest of the table, she’ll be able to pick up her own messes. (Because it never really stops with little kids and rice, does it?)

This rice has an incredible flavor. It’s like each grain is infused with a subtle onion taste and the spices just all tie together perfectly. Everyone around the table agreed that it was some of the best rice we’ve ever had. I’m so glad that there are leftovers that we’ll get to enjoy for lunch!

Double Onion Rice Pilaf

  • 3 T. butter
  • 1 yellow onion, diced
  • Salt and pepper, to taste
  • 1 bunch green onions, sliced
  • 2 c. rice
  • 4 c. chicken stock

1. Melt butter in a large skillet. Add onion and season generously to taste with salt and pepper. Cook over medium-low heat for about 8 minutes, until translucent. Add the sliced green onion and cook an additional 2 minutes.

2. Slowly add the rice and continue cooking for 3 minutes, stirring frequently. Pour in the chicken stock, increase heat to high and bring to a boil. Cover and reduce heat to low. Simmer for 15 minutes, until stock is absorbed and rice is tender.

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Rice & Bean Stuffed Pepper Cups

September 11, 2011 By Kate Leave a Comment

I love recipes that are easy to personalize and easy to switch up with different tastes whenever needed. Recipes like this are the basis for many of the recipes I’ve written on this site. Change a few elements here, add a few different spices there and you’ve got a new dish. That’s nothing new though, is it? I know there are tons of options for which this method works! I’d love for you to share your favorite!

With these Rice & Bean Stuffed Pepper Cups, the options are virtually endless, making them a great side dish with almost any meal. Here are some of the ideas I had for switching it up while I was making them tonight

  • Use red beans and chili spices for Chilli Rice Stuffed Pepper Cups
  • Use salsa and black beans for Mexican Rice & Bean Stuffed Pepper Cups
  • Use orzo, barley or quinoa in place of the rice
  • Add some extra veggies for more texture and flavor
  • Use red, yellow or orange peppers instead of green

Rice & Bean Stuffed Pepper Cups

  • 1 1/2 c. cooked rice
  • 1 15 oz. can garbanzo beans, rinsed and drained
  • 1 15 oz. can petite diced tomatoes, some liquid drained
  • 1/4 c. Parmesan cheese
  • 1 t. salt
  • 1 t. Italian seasoning
  • 1/2 t. garlic powder
  • 1/2 t. black pepper
  • 1/8 t. crushed red pepper flakes
  • 1 15 oz. can tomato sauce
  • 4 green peppers
  • 1 c. shredded Italian blend cheese

1. Combine rice, garbanzo beans, petite diced tomatoes, Parmesan cheese and spices in a bowl. Pour half of the tomato sauce into a 13×9 (or similar) casserole dish.

2. Cut green peppers in half lengthwise and scoop out seeds and membranes. Place bottom side down in the casserole dish.

3. Generously spoon the rice and bean mixture into the peppers.

4. Pour remaining tomato sauce on top of the peppers. Cover casserole dish with foil and bake at 350 degrees for 30 minutes.

5. Remove foil and sprinkle cheese on top of the peppers. Bake an additional 10 minutes, until cheese is melted.

These peppers are delicious as is, but definitely make it your own with any of the suggestions above, or anything else that sounds good to you!

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Cheesy Egg & Rice Bake

May 11, 2011 By Kate 5 Comments

I’m really trying to focus on my personal challenges for the 1/3 Less Challenge this past week since the month is coming to an end soon. So when I had leftover rice the other day and I was tempted to let it languish in the fridge until it was forgotten about, I knew I had to use it up instead. Remember, 1/3 less food waste is one of my primary focuses this month.

My biggest problem with leftover rice is always the quality after it is reheated. I find the safest use for leftover rice is to combine it with something else – in a soup or casserole or even fried rice. If I try to just repurpose the rice as is for a new side dish, it just doesn’t turn out with a texture we enjoy.

So I spent some time brainstorming what to do with that leftover rice since all the usuals just weren’t appealing to me. My original plan for dinner had been a breakfast-for-dinner of some kind. Finally I decided I’d attempt using the rice in a breakfast casserole. It turned out to be a wonderful idea. The texture of the rice gave the casserole a little more bite than a more traditional breakfast casserole. And everything baked together so perfectly. We all really enjoyed this. Our 11 year old asked for the remaining small helping of leftovers for breakfast the next morning and our 6 year old, aka Mr. Picky, cleaned his plate. That was pretty impressive to me considering he’s not usually a big fan of either eggs or rice. This one is definitely a winner and something that I will absolutely be making again. It’s a perfect brunch option!

Cheesy Egg & Rice Bake

  • 5 eggs
  • 1 1/2 c. milk
  • 1 t. salt
  • 1 t. paprika
  • 1/2 t. black pepper
  • 3 c. cooked rice
  • 1 1/2 c. frozen peas (or other veggie of your choice)
  • 2 c. shredded cheese, divided

1. Whisk together the eggs, milk and seasonings in a large bowl. Stir in rice, peas and 1 1/2 c. shredded cheese. Pour into a greased 13×9 baking dish.

2. Top with remaining shredded cheese and bake at 375 degrees for 40-50 minutes, until set and a knife inserted in the center comes out clean. Let sit for 5 minutes before slicing and serving.

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