Rice Archives - Recipes At My Table

Mushroom Orzo

I love risotto, but did you know that you can cook pasta in the same way? Mushroom Orzo is creamy and comes together in 30 minutes. It is a main dish that will leave family or guests wanting more. The mushroom flavour pops through in every bite and the creaminess of the shape of the orzo makes it look like rice, but gives it that pasta bite. I love orzo and use it in many salads.

One of my favourites on the blog is: https://recipesatmytable.com/butternut-squash-risotto/

In Italian orzo means barley. Usually you find white orzo, but it can be made from whole grain, which is sometimes harder to find. This gives you an option. This shape of pasta originated in Italy, but may be found allover the Mediterranean. If you are curious about how orzo gets its shape go to: https://behindeveryday.com/orzo/

Growing up my nonna cooked orzo for us in a broth with a little sauce and cheese. A type of pasta dish, but very thick. We enjoyed this often for lunch. In those days we came home from school for lunch to the smiles and loving arms of our parents and grandparents. The table was set. Often, the house smelled of the mornings baked goods and even though they worked hard everyone was interested in what we learned at school.

After lunch, my grandfather walked us to the corner store, gave us a nickel each and walked us back down the street towards the school. As we left he would say be kind and work hard. That was how he lived and what he passed on to us. It was his legacy and we continue to live by it today. When I was taking my grandson to school I said the same words to him.

Ingredients

1 1/2 cups orzo
1 tbsp butter and 1 tbsp olive oil
1/2 cup white wine
1/2 tsp salt
1 small onion (diced)
500 gr cremini mushrooms sliced finely
1 tablespoon of butter and 1 tbsp of olive oil
3 to 4 cups vegetable or chicken broth
1/4 cup butter and 1/4 cup parmesan cheese
parsley (chopped)
freshly ground pepper

Process

Add the mushrooms,onion and 1 tbsp of olive oil and one tablespoon of butter to a skillet. Fry the mushrooms and onions until golden brown.

Place the olive oil and butter in the pan and warm up. Add in the orzo to toast.

Pour in your wine and make sure that your broth is ready.

Now start adding the broth in, one ladle at a time until the orzo absorbs it, then add another ladle. Half way through, I add 1/2 the chopped parsley.

Just after the last ladle of broth, I add in the mushrooms.

Remove from heat and add in the butter and parmesan cheese. Stir and let sit for 5 minutes before serving.

February 22, 2021February 22, 2021

Sweet and Sour Beef Rolls

I have some thinly sliced steak and I am thinking of rolling it up. My nonna’s version and every Italian version is the bracciole. This isn’t an original idea, but I will put a little Asian twist on a steak roll. Sweet and Sour Beef Rolls will be interesting and find a place in our Italian house.

We use fettina which refers to thinly sliced beef, veal or chicken in many dishes. Today I am using beef fettina. Cooking beef at our house is a treat, as we get older, we don’t eat it as much; and so, the thinly sliced fettina makes a good alternative to many meat dishes for two. This is a nice alternative to a stir fry and you can choose extra vegetables to throw into the dish.

Of course our famous Italian fettina dish is bracciole and check out our Calabrese version https://recipesatmytable.com/calabrese-sunday-sauce/

For more on cuts of beef and how to use them go to https://www.beefitswhatsfordinner.com/cuts

Ingredients for Sweet and Sour Beef Rolls

5 pieces thinly sliced beef ( cut in half)
salt
Pepper
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1 large carrot julienned
1 bunch asparagus spears
3 Tbsp canola oil for frying

Sauce for beef

1 1/2 Tbsp rice vinegar
1 1/2 Tbsp water
3 Tbsp soy sauce
1 Tbsp sugar
1 tbsp cornstarch ( if you want it thicker increase to 2 tbsp)
A cup of beef broth

Wash the asparagus and carrots. Cut the carrots into matchsticks. Snap the asparagus.

Use thinly sliced beef or veal. I always go to the local butcher shop for this.

Lay the asparagus and carrot stick on the diagonal. Season the meat with a sprinkling of Italian seasoning , salt and pepper.

Roll them up tightly and place them seam side down. Now you could place a toothpick in them to secure them, but not needed. Ensure that you roll them up tightly.

I place 3 tbsp of canola oil in a large pan and place the bundles seam side down. Make sure the pan is nice and hot so that the seam seals.

This is what it looks like when you flip them. Everything is intact.

Now whisk the rice vinegar, water, soy sauce, cornstarch and sugar.

Pour in the soy sauce mixture and the beef broth into the pan. Cover and cook on low for 20 minutes. This will tenderize the beef.

Remove the lid and add the remaining asparagus and carrots into the pan. You can also add other vegetables at this time. I added broccoli.

We served it with rice tonight. So good!!

November 5, 2020November 5, 2020

Rice Salad

Anything goes when making Rice Salad. I like the coolness and the tang of this salad. I add or takeaway items to suit the seasons. In the summer, I eat it as a quick lunch or side to bbq. It is nice to have sides made ahead of time and ready to serve. This recipe is another way to make vegetables appealing. Kids love rice and this won’t disappoint.

Rice is a staple in many cultures. I always make extra and keep it in the refrigerator. Growing up we ate mostly arborio rice. I remember when we first bought long grain rice and how mom tried to make fried rice. I have to laugh because Italians always use too much oil; however, everything my mom made and makes tastes amazing. She put her own spin on it and that is where I get my inspiration.

There are many types of rice and all have their purpose. For more information you might want to read http://www.riceassociation.org.uk/content/1/18/types-of-rice.html

Another favourite way to use rice my https://recipesatmytable.com/zucchini-boats-with-rice-and-mushrooms/

Ingredients

one can mixed beans ( drained)
1 cup corn kernels ( today I used frozen)
2 tbs minced onion
1 cup basmati rice ( cook following instructions)
2 stalks celery ( thinly sliced)
1love garlic ( minced)
1 large tomato (seeded, cored and juiced) I used a yellow tomato
2 tbsp olive oil
juice and zest of a whole lemon
2 tbsp chopped parsley
salt and pepper
1/2 tsp red pepper chilli flakes (optional)

Process

Rinse the beans and add to the thawed corn.

Introduce the rice into the bowl.

Next chop the celery, tomatoes, parsley and onions and add in.

Salt and pepper and toss.

Mix the olive oil, lemon juice and all the spices and pour over the salad. Refrigerate and serve as a side or main. Finish with the lemon zest.

We served it as a side with pork sliders.

August 25, 2020August 25, 2020

Pork With a Bite

Growing up in a Calabrese home there were wars about hot peppers. Nonno Salvatore grew the little red peppers in the garden and in the house during the winter. It was a tradition to bring some to a wedding and pass them around. Everyone sliced them over everything. Pork With a Bite gets a kick from salsa and red hot chilli peppers from Calabria. If you don’t want it that spicy, leave out the hot chilli peppers.

My husband John is Polish, but loves Calabrese style cooking. The heat in this dish is for his Calabrese taste-buds. It has a nice bite to it, but you can control the heat. I dress it with yogurt at the end, which cools down the heat in the dish. If you grow the little red hot peppers, slice some overtop.

In the recipe you will see the choice over parsley and cilantro. Do you love or hate cilantro? To me it tastes soapy, but there is an explanation for this. https://health.clevelandclinic.org/do-you-love-or-hate-cilantro-the-reason-may-surprise-you/

I buy chunks of pork sirloin and slice it myself. I like to leave a little bit of fat on them.

You can see the hot red pepper chilli flakes. These are intense.

Mixing the salsa with the preserves and the cornstarch. The swirls are luscious.

Everything is in the pot now and time to simmer and cook this down.

I cook some Basmati rice today in some chicken stock and add frozen vegetables.

I chop up the parsley. You can also use cilantro; I don’t have the right taste buds for cilantro.

Plated and ready for the table.

Pork With a Bite

Pork cooked in salsa and red pepper chilli flakes.

Course Main Course

Cuisine Home Cooking in Canada, Italian

Keyword Pork With a Bite

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4

Author Renata Solski

Ingredients

1 lb boneless pork sirloin
2 tbs olive oil divided
1 tsp red pepper chilli flakes optional
1 Italian chilli pepper (optional)
1 clove garlic crushed
1/2 tsp salt
1/2 cup white wine omit and use all broth
1/2 cup chicken broth vegetable may be used
1 cup salsa
1/3 cup preserves peach or apricot
2 tbsp cornstarch thickener
1 avocado plating
2 tbsp diced cilantro or parsley plating
sour cream or yogurt plating
cooked rice with vegetables

Instructions

Cut the pork into cubes.
Brown the pork in the olive oil.
Do not overcrowd the pan. I do it in batches.
Add another tbsp of olive oil to the pan.
Return the pork to the pan and add the garlic and red pepper chilli flakes.
If you choose to use the Italian chilli pepper, dice now and add.
Cook for one minute. Heating up the pepper flakes.
Add the wine and broth and stir.
Cover and let simmer on medium/low heat for 25 minutes.
Place the salsa, preserves and cornstarch in a bowl to combine.
Stir into the cooked pork and stir over medium heat.
When the mixture thickens and bubbles it is ready.
You can serve it over plain rice, but I like rice with vegetables.
Score and dice the avocado.
Place the avocado over the platter.
Serve sour cream on the side or over the avocado.
Sprinkle the finished dish with parsley or cilantro.

Recipe Notes

One of the best hot chilli products: https://www.amazon.ca/Product-Name-Calabria-Calabrian-Peppers/dp/B0040EAYZS/ref=sr_1_2?keywords=calabrian+hot+peppers&qid=1558009326&s=gateway&sr=8-2

May 16, 2019

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