- 7 Healthy Easter Egg Recipes
- 9 Delicious Easter Lunch Ideas
- Easter Menus for Every Palate
- 7 Snacks for Easter Egg Decorating
- 5 Ways to Celebrate Pi(e) Day a La Mode
- 7 Festive St. Patrick's Day Desserts
- Vegetarian Recipes for a Corned Beef-Free St. Patrick's Day
- Best Corned Beef Recipes for St. Patrick's Day Dinner
- 7 Yakitori Recipes to Make at Home
- 7 Best Shrimp Tacos for #TacoTuesday
Here, five comforting (and easy) rice dishes that are ready in 40 minutes or less.
Here, five comforting (and easy) rice dishes from F&W's Kay Chun that are ready in 40 minutes or less.
1. Baked Shrimp Risotto
In an enameled medium cast-iron casserole, heat 2 tablespoons olive oil. Add 5 sliced garlic cloves and 1 cup arborio rice and cook over moderate heat, stirring, for 2 minutes. Stir in 3 1/2 cups chicken broth; bring to a boil. Cover and bake at 400° for 20 minutes, until the rice is tender. Stir in 1/2 cup grated Parmigiano cheese, 20 cooked shelled shrimp and 1 tablespoons each butter and lemon juice; season with salt. Drizzle with pesto sauce and serve.
2. Coconut Rice Salad
In a saucepan, boil 2 cups unsweetened coconut milk with 1 cup jasmine rice, 1 tablespoons sugar and 1/2 teaspoon salt. Cover and cook over low heat until the coconut milk is absorbed, 20 minutes. Remove from the heat; let stand for 10 minutes. Mix the rice with 2 cups shredded chicken, 2 small chopped Kirby cucumbers and 1 tablespoons canola oil. Garnish with chopped scallions.
3. Rice Breakfast Porridge
In a saucepan, simmer 4 cups water with 1 cup steel-cut oats, 1/2 cup short-grain brown rice, 1/3 cup raw sugar, 1 cinnamon stick and 1/2 teaspoon salt. Cover and cook over low heat, stirring occasionally, until tender and thickened, 30 minutes. Top the porridge with caramelized bananas and chopped almonds.
4. Cumin Fried Rice
In a nonstick skillet, heat 3 tablespoons canola oil. Add 1 sliced shallot and 1 tablespoons minced fresh ginger and cook over moderate heat, stirring occasionally, for 3 minutes. Add 1 teaspoon cumin seeds, 4 cups cooked basmati rice, one 14.5-ounce. can drained chickpeas and 4 cups curly spinach and cook, stirring, until the spinach is wilted, 3 minutes. Season with salt and pepper.
5. Kale Rice Bowl
In a large nonstick skillet, heat 2 tablespoons of canola oil. Add 5 thinly sliced garlic cloves, 2 tablespoons chopped ginger and 1 pound of ground pork and cook over moderate heat, stirring, until the pork is just cooked through, 3 minutes. In batches, add 2 bunches of stemmed kale (torn into large pieces) and stir-fry until tender, about 5 minutes. Stir in 1 tablespoon of fish sauce and 1 cup mixed chopped basil and cilantro and season with salt and pepper. Serve with steamed rice and Sriracha.