Cooking During Stolen Moments» Rice

Double Onion Rice Pilaf

Kate — Mon, 24 Oct 2011 01:27:58 +0000

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.

Thanks for reading! You can also follow me on twitter and

Rice & Bean Stuffed Pepper Cups

Kate — Mon, 12 Sep 2011 03:10:43 +0000

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!

Thanks for reading! You can also follow me on twitter and

Cheesy Egg & Rice Bake

Kate — Thu, 12 May 2011 00:48:50 +0000

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.

Thanks for reading! You can also follow me on twitter and

Italian Sausage Risotto

Kate — Fri, 11 Mar 2011 03:32:07 +0000

I fell in love with risotto when I made it a few months ago. We’ve had that one particular side dish several times since then. But each time I made it, I kept thinking that I really wanted to make it into a main dish. I toyed with several different ideas until I settled on this one.

Italian Sausage Risotto just made sense to me on so many levels. First of all, we love Italian sausage. Secondly, the classic flavors of a meat or marinara sauce also go over big every single time they hit our table. So, toss all those things together and this is what I ended up with. It was a winner! The creaminess of the rice blended with the sweet-spicy flavors of the sausage and sauce perfectly.

Italian Sausage Risotto

1 lb. Italian sausage, bulk or links with the casings removed
1 yellow onion, diced
1 red pepper, diced
4 cloves garlic, minced
1/8 t. crushed red pepper flakes
1 bunch green onions, sliced
2 c. rice (I just used a medium grain)
1 t. salt
1/2 t. black pepper
1 15 oz. can crushed tomatoes
1 8 oz. can tomato sauce
3 – 4 c. chicken stock
1 bay leaf
1 t. Italian seasoning

1. Combine sausage, onions, peppers, garlic and crushed red pepper flakes in a large skillet. Stir and cook over medium-high heat until sausage is no longer pink and onions are tender. Stir in green onions and rice.

2. Slowly pour in tomatoes, tomato sauce and 3 c. chicken stock. Stir in seasonings. Bring to a slow boil, reduce heat and slowly simmer until rice is tender, about 20 minutes, stirring frequently.

If needed, slowly stir in the remaining cook of chicken stock while cooking. Remove bay leaf before serving. Garnish with grated Parmesan cheese, if desired.

Thanks for reading! You can also follow me on twitter and

Homemade Chicken Rice-A-Roni

Kate — Tue, 15 Feb 2011 03:36:24 +0000

I used to love Rice-A-Roni. I remember eating a lot as a kid and always being excited to see it on the table. Then when I started cooking for my own family, I relied on those boxes of rice fairly frequently. Once my husband and I made the decision to start eating from scratch 95% of the time, I mourned the loss of my beloved San Francisco treat. (I’m not the only one who remembers those commercials, am I?)

I’m not sure why I didn’t think to make it from scratch sooner. It’s SO easy and SO good! It tastes exactly like the boxed Rice-A-Roni I loved, except for one thing – it’s better. It tastes fresher with more flavor and less salt. It’s cheaper too. Oh, and one other thing – it can be assembled ahead of time and bagged up to store in your pantry. Whenever you get the desire for a quick rice side dish, grab a bag and your all set. How great is that?

Homemade Chicken Rice-A-Roni

1/4 lb. spaghetti, angel hair or vermicelli pasta
1 c. rice
3 chicken bullion cubes, crushed or 3 t. chicken stock base
1/2 t. salt
1/2 t. black pepper
1/4 t. Italian seasoning
1/4 t. paprika
4 T. butter
2 c. water

Break noodles into small pieces.

Combine with rice; set aside until using. In a small bowl, chicken bullion cubes or stock base. Stir in salt, pepper, Italian seasoning and paprika until combined. Set aside until using.

+ 15 minutes simmer time Melt butter in a large skillet. Stir in broken noodles and rice. Cook for about 5 minutes, stirring frequently over medium heat, until pasta is lightly browned.

Stir in seasoning mixture and water. Bring to a boil.

Reduce heat to low, cover and simmer until liquid is absorbed and rice is tender, about 15 minutes.

If you’re a 100% from-scratch eater instead of a 95% from-scratch eater, you could definitely use chicken stock in place of the bullion cubes or stock base and water.

Thanks for reading! You can also follow me on twitter and

Mushroom Risotto

Kate — Tue, 11 Jan 2011 00:00:00 +0000

Risotto is one of those dishes that I’ve always been a little too intimidated to attempt. I was under the impression that it required constant baby-sitting and that it could get ruined in an instant. But after spending weeks addicted to watching Hell’s Kitchen with my husband during our at-home date nights, I just couldn’t put it off any longer. (If you’ve never seen the show, risotto is a dish that the competing chefs prepare nightly for the patrons of Hell’s Kitchen restaurant.)

I read several different recipes and techniques to come up with own (easier) method. I always broke a cardinal risotto rule in my rice selection. I opted to just use a basic medium-grain white rice as opposed to a more expensive arborio rice. I knew it was a risky choice, but I thought it would be worth it if I was successful.

And I’m glad to say that I was successful. I was thrilled with how easy it was to make the risotto and with how delicious the finished dish tasted. Even with the basic, non-traditional rice, I still achieved the creamy, traditional risotto texture. The rice cooked up so full of flavor too. I will definitely be making this again and again. I’m already dreaming about all the variations I can make!

Although this dish was very easy to make, it does require more hands-on time then a traditional rice dish. That makes it not very stolen moments friendly, but since it only takes about 20 minutes from start to finish, that’s okay with me!

Mushroom Risotto

1 small onion
2 cloves garlic
1/2 lb. baby portobello (crimini) mushrooms
1 T. olive oil
2 T. butter
1/2 t. salt
1/4 t. pepper
2 c. medium-grain rice
5 c. beef stock
Additional salt and pepper, to taste
2 T. grated Parmesan cheese

Dice onion and mince garlic. Place in a baggie or bowl and refrigerate until using. Slice mushrooms and place in a separate container; refrigerate until using.

+ 20 – 25 minutes cooking time Heat olive oil and butter in a large skillet over medium-high heat. Add onion and garlic and cook for 3 minutes. Add mushrooms and cook another 3 minutes. Stir in rice and continue cooking for another 3 minutes. Season with 1/2 t. salt and 1/4 t. pepper.

Slowly pour in beef stock while constantly stirring. Reduce heat to medium. Continue cooking for 20-25 minutes, until creamy and rice is tender, stirring well at least every 3-5 minutes.

Season to taste with additional salt and pepper. Sprinkle with grated Parmesan cheese before serving.

Thanks for reading! You can also follow me on twitter and

Lemon Infused Rice Pilaf with Peas

Kate — Thu, 15 Jul 2010 01:31:58 +0000

The kids have really been enjoying anything with a lemon flavor lately. They are so into that taste at the moment that they have been begging for wedges of lemons to suck on.

So I wanted to use that to my advantage and see if I could turn rice into a winner of a side dish. Rice is tolerated by the kids and sometimes even liked. But if they had their side dish of choice, pasta or potatoes would win hands down every time. Personally, I love rice, especially brown rice, and would love to serve it as a side dish more often. If adding some lemon to our rice makes it an exciting addition for the kids, I’m all for it!

My little experiment worked pretty well. 3 of our 4 kids cleaned their plates with our oldest declaring it the best rice she had ever tasted. Our son was the only one who didn’t finish his portion, but that wasn’t a surprise to me since he has the pickiest palate of us all.

The lemon added a great fresh and summery taste to the rice. It blended nicely with the parsley and green onions I added and it perfectly complemented the peas. I’ll definitely be serving this again with high hopes that I can sway the tastebuds of even that picky little boy.

Lemon Infused Rice Pilaf with Peas

1 c. white or brown rice
1 c. chicken stock
1 c. water
2 T. freshly squeezed lemon juice
1 T. freshly grated lemon zest, divided
1 t. salt
1 c. frozen peas
1 green onion, green parts only, sliced
2 T. minced fresh parsley
1/2 t. black pepper

1. Combine the rice, chicken stock, water, lemon juice, 1 t. lemon zest and salt in a saucepan. Bring liquid to a boil. Cover, reduce heat to low and simmer until rice is tender and liquid is absorbed (about 45 minutes for brown rice and 15 minutes for white rice). Add the peas for the last 5 minutes of simmering time.

2. Remove rice from heat. Fluff with a fork and stir in green onions, parsley, black pepper and remaining lemon zest.

Thanks for reading! You can also follow me on twitter and

Italian Brown Rice Pilaf

Kate — Fri, 14 May 2010 01:18:36 +0000

Since spring is here, I have been anxiously waiting for the day when our grocery store’s produce department is just bursting with fresh, inexpensive veggies. I’ve been waiting and watching, but it just hasn’t happened yet. What I’ve seen so far has been largely of disappointing quality. So, I’ve held off.

Fortunately, our farmer’s market is just starting back up and I know I’ll soon be getting my fill of all those wonderful fresh veggies. Until then, I’ve still been relying on the frozen kind for the most part. In trying to patient for a few more weeks, I’ve decided to make the best of the situation.

This Italian Rice Pilaf fits perfectly because it has a very fresh and spring-y taste. The flavors combine perfectly and make for a tender, moist and flavorful rice. Plus, the nuttiness is the brown rice is a great complement to the zestiness of the seasonings. It’s definitely a quick to throw together side dish that works with so many meals.

Italian Rice Pilaf

2 T. olive oil
2 T. butter or margarine
2 cloves garlic, minced
1/2 bag frozen Italian Vegetable Blend (cauliflower, carrots, red pepper, lima beans, zucchini and green beans), thawed
1 1/2 t. Italian seasoning
1/2 t. salt
1/2 t. black pepper
1/4 t. crushed red pepper flakes
2 – 3 c. cooked brown rice

1. Heat olive oil and butter or margarine in a large skillet until butter is melted. Add garlic, veggies and seasonings. Cook for 5 minutes. (Optional – dice the veggies or run a pair of kitchen scissors through the skillet a few times to cut the veggies into smaller pieces.)

2. Stir cooked brown rice into the skillet until combined and heated through.

If you are making this Stolen Moments style, which I did, add a tablespoon or two of water before reheating either on the stove or in the microwave.

Also, you could definitely swap the rice with barley or orzo.

Thanks for reading! You can also follow me on twitter and