rice – The Culinary Chase http://theculinarychase.com support local Thu, 10 Aug 2017 14:47:08 +0000 en-US hourly 1 https://wordpress.org/?v=4.8.1 celery soup http://theculinarychase.com/2017/02/celery-soup/ http://theculinarychase.com/2017/02/celery-soup/#comments Wed, 01 Feb 2017 21:11:50 +0000 http://theculinarychase.com/?p=13357 Celery soup?  You betcha!  I bought a bunch of celery a couple of weeks ago for a recipe that called for two stalks.  It’s a food dilemma for me and figuring out what to do with the remainder stalks usually ends up in the compost box.  Around lunch time I pondered what to make for […]

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celery soup - easy to make, healthy & budget friendlyCelery soup?  You betcha!  I bought a bunch of celery a couple of weeks ago for a recipe that called for two stalks.  It’s a food dilemma for me and figuring out what to do with the remainder stalks usually ends up in the compost box.  Around lunch time I pondered what to make for tonight’s dinner.  The vegetable crisper looked a bit bare with a lone carrot, sunchoke, and leek; all were on their last legs.  Celery is abundant in vitamins, helps lower inflammation, protects the liver and more.  The thing is, I can only stomach eating one stalk at a time so what was I to do with eight?

It’s a bit chilly here today and the snow has started to fall.  The lovely sun has disappeared leaving the afternoon grey; a bowl of soup seems to be in order.  Celery is related to carrots so it is fitting to use the lone carrot in the crisper.  I added rice to the soup for a meatier base and the sunchoke gave a nutty flavour hint to the soup.  Celery pairs well with any root vegetable so use what’s on hand.

Serves 2
4 or 5 celery stalks, washed and chopped (2 cups)
1 leek, cleaned and chopped
4 cloves garlic, roughly chopped
1 sunchoke, scrubbed and roughly chopped
1 carrot, peeled and chopped
4 cups chicken or vegetable broth
1/2 cup jasmine rice
2 teaspoons dried tarragon leaves
blue cheese or others such as Parmesan, feta, goat

celeryIn a large pot over medium heat add a splash of olive oil. Add chopped leeks and cook until slightly soft. Add celery, sunchoke, carrot – stir until combined and cook for 5 minutes. Add rice and tarragon. Stir and let cook 2 minutes then add broth. Bring to a boil and reduce heat. Cover and simmer 15 minutes or until rice is cooked.  Use a hand blender and purée.  When ready to serve, crumble blue cheese over top followed by a drizzle of extra-virgin olive oil.

The Culinary Chase’s Note:  Add more, if needed, olive oil to keep the veggies from drying out before adding broth.  If you want a thinner soup, either add more broth or reduce rice.  Enjoy!

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Spinach Rice http://theculinarychase.com/2014/11/spinach-rice/ Mon, 03 Nov 2014 21:33:37 +0000 http://theculinarychase.com/?p=8765 A simple and easy way to serve rice and get your vitamins too! We’re all familiar with the cartoon character, Popeye the sailor man, who was always eating spinach to make him strong.  While you would have to eat vast amounts of spinach for the daily recommended amount of iron (only 3.5 milligrams of iron […]

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spinach riceA simple and easy way to serve rice and get your vitamins too! We’re all familiar with the cartoon character, Popeye the sailor man, who was always eating spinach to make him strong.  While you would have to eat vast amounts of spinach for the daily recommended amount of iron (only 3.5 milligrams of iron in a 100g serving of spinach), spinach does help to protect against osteoporosis, heart disease, colon cancer, arthritis and is also important for maintaining bone health.  It is a staple in Greek cooking and with the arrival of early traders, rice was quickly incorporated into local Greek cuisine. Spinach rice is a family favorite of ours and I hope you enjoy it as much as we do.

Serves 4
1/4 cup olive oil
1 onion, chopped
1 garlic clove, minced
1 cup long grain rice (I use Basmati)
1 medium tomato, coarsely chopped
1 bay leaf
2 or 3 handfuls fresh baby spinach
1 cup beef consommé or beef stock
1 cup water

spinach rice ingredientsIn a large pot heat olive oil and sauté onion, garlic and rice until onions are translucent, about 5 minutes. Add tomato, bay leaf and spinach. Stir until all ingredients are well mixed and spinach has started to wilt. Add stock, reduce heat and cover. Cook 15-20 minutes until all liquid is absorbed and rice is cooked.  Serve immediately.

The Culinary Chase’s Note: The last 5 minutes of cooking I turn the heat off and let the rice sit. The rice will still continue to cook but should not dry out. For added flavor, once rice has cooked, crumble feta cheese over the rice and gently stir.   Enjoy!

Spinach Rice
 
Prep time
Cook time
Total time
 
A simple and easy way to serve rice and get your vitamins too!
Author:
Recipe type: side dish
Cuisine: Greek
Serves: 4
Ingredients
  • ¼ cup olive oil
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1 cup long grain rice (I use Basmati)
  • 1 medium tomato, coarsely chopped
  • 1 bay leaf
  • 2 or 3 handfuls fresh baby spinach
  • 1 cup beef consommé or beef stock
  • 1 cup water
Instructions
  1. In a large pot heat olive oil and sauté onion, garlic and rice until onions are translucent, about 5 minutes. Add tomato, bay leaf and spinach. Stir until all ingredients are well mixed and spinach has started to wilt. Add stock, reduce heat and cover. Cook 15-20 minutes until all liquid is absorbed and rice is cooked. Serve immediately.
Notes
The Culinary Chase’s Note: The last 5 minutes of cooking I turn the heat off and let the rice sit. The rice will still continue to cook but should not dry out. For added flavor, once the rice has cooked, crumble feta cheese over the rice and gently stir. Enjoy!

 

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Fennel Risotto with Lamb Sausage http://theculinarychase.com/2013/04/fennel-risotto-with-lamb-sausage/ Tue, 02 Apr 2013 19:59:00 +0000 http://craigspoint.com/theculinarychase/2013/04/02/fennel-risotto-with-lamb-sausage/ Fennel is one of those vegetables you can use alone or as a spice, garnish or herb.  Its subtle anise flavor pairs well with apple and cheese; shellfish (lobster or crab); asparagus and garlic; orange and mint; potatoes and onions and so forth.  It’s deliciously light served as a salad, in a pasta, or in […]

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Fennel is one of those vegetables you can use alone or as a spice, garnish or herb.  Its subtle anise flavor pairs well with apple and cheese; shellfish (lobster or crab); asparagus and garlic; orange and mint; potatoes and onions and so forth.  It’s deliciously light served as a salad, in a pasta, or in ouzo braised cabbage with pork. Its floral component ushers me into the warmth of summer…something I could use right about now!  Fennel is an excellent source of vitamin C and a very good source of fiber.  For more health benefits, click here.  Fresh fennel sprigs can be wrapped in foil, sealed, and kept in the freezer for up to a month.

Serves 4
adapted from Food & Wine

4 cups chicken broth mixed with 4 cups of water
1/4 cup extra-virgin olive oil 
1/2 small fennel bulb, (core removed) and finely chopped
1 small shallot, minced (1/4 cup) 
2 cups carnaroli or arborio rice 
1/2 cup dry white wine 
One 1-inch-thick slice of white bread, cubed 
3 tablespoons whole milk 
2 cups lamb filling (see recipe below)
2 tablespoons butter 
salt and pepper

Lamb Sausage: 
1 lb. ground lamb  
1 tablespoon fennel seeds
3 fennel bulbs—halved, cored and chopped 
6 garlic cloves, smashed and peeled  
5 tablespoons extra-virgin olive oil 
2 tablespoons minced rosemary
1 teaspoon crushed red pepper 
1 tablespoon coarsely cracked black peppercorns

To make the risotto, bring the broth and water to a simmer and keep hot.  In a saucepan, heat half of the oil. Add the fennel and shallot and cook over moderate heat until golden, 5 minutes. Stir in the rice. Add the wine and simmer, stirring, until absorbed. Add 1 cup of the hot broth and cook, stirring, until absorbed. Continue adding the broth 1 cup at a time and stirring until it is nearly absorbed before adding more. The risotto is done when the rice is tender, 20 to 25 minutes.   Stir the butter and cheese into the risotto; season with salt and pepper.  Serve with the sliced sausages atop. 

Lamb filling:  In a frying pan, toast the fennel seeds over moderate heat for 2 minutes; crush and transfer to a medium bowl. In a food processor, finely chop the fresh fennel and garlic. In a frying pan, heat 3 tablespoons of the oil. Add the fennel-garlic mixture and cook over moderately low heat until softened, 10 minutes. Add to the bowl with the minced rosemary, crushed red pepper, cracked peppercorns and 1 tablespoon of salt. Let cool, then mix in the ground lamb.  

To make the sausage, combine the bread and milk. Mix in the lamb filling and form into four 1-inch-thick logs. In a nonstick skillet, heat the remaining oil. Cook the sausages until browned and cooked through, 7 to 8 minutes. Slice the sausages.

The Culinary Chase’s Note:  As much as I adore risotto, the homemade sausage is the crowning glory for this meal!  Once the sausages were sliced, I pan-fried until lightly browned.  Enjoy!

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