This post may contain affiliate links. Your purchase helps support this blog, at no additional cost to you, and allows me to continue to bring you delicious recipes.

Homemade mushroom rice pilaf turns simple pantry ingredients into a savory, comforting side dish. Toasted orzo, fluffy long-grain rice, golden mushrooms, and fragrant seasonings create layers of flavor in one pan. The recipe feels polished enough for a holiday table, yet it remains easy enough for a weeknight dinner.

What Is Rice Pilaf and What Is Its History?

Rice pilaf is a method of briefly sautéing the grains in fat and then cooking it in seasoned liquid. Aromatics, spices, vegetables, and small pasta may join the pot. This toasting technique produces separate, flavorful grains instead of soft or sticky rice.  Pilaf is celebrated for its light, fluffy texture with distinct, separate grains that readily absorb flavor.

Legend has it, that when Alexander the Great conquered Samarkand (now Uzbekistan) around 330 BC they served his army a meal of rice and meat.  The army loved the meal so much, they brought the recipe back home to Macedonia.  Fast forward to the 10^th century where a scholar and physician, Ibn Sina, analyzed and published the ingredients.  He cited the health benefits of what he called palov osh.

Rice pilaf became the ultimate travel food for merchants on the Silk Road.  With it’s simple ingredients and dried rice, it was easy to prepare using local ingredients.  And as empires expanded, this recipe grew in popularity.  As it landed in each country along the way, they customized the recipe with their ingredients and seasonings.

It gained additional popularity when the boxed variety showed up on the grocery store shelves.  The Italian Macaroni Company out of San Francisco recognized how popular this recipe could be.  They paired the rice with toasted pasta and called it “Rice-a-Roni” which we know today. At the same time, another company created by an Armenian immigrant, made their Near East Rice Pilaf.  After that, the rest of history!

Choose the Right Rice and Mushrooms for Separate, Flavorful Grains

Long-grain white rice is ideal for this recipe because it cooks into light, separate grains. Basmati and jasmine rice also make excellent pilaf. Basmati stays especially distinct and adds a delicate nutty aroma.  Jasmine creates a slightly softer texture with a gentle floral scent. Standard long-grain rice remains the most neutral choice and allows the mushrooms, garlic, and herbs to shine. Rinsing any white rice removes excess surface starch and reduces gumminess. Drain it thoroughly before adding it to the pan so it can toast rather than steam.

Brown rice, wild rice blends, and converted rice can also be prepared pilaf-style, but they require different amounts of liquid and longer cooking times. Arborio and other short-grain varieties are less suitable when the goal is a fluffy pilaf because their higher starch content creates a creamier, stickier result.

I used cremini mushrooms in this recipe, but there are others you can use.  White button mushrooms are mild, affordable, and easy to find.  They’re a dependable choice for a lighter pilaf. Cremini mushrooms are simply more mature, so they offer a firmer texture and richer taste. Portobello mushrooms are fully mature creminis. Their bold flavor works well. Make sure to remove the gills with a spoon otherwise they will darken the pilaf.

Sliced shiitake mushrooms add a meaty texture and savory depth.  Discard their tough stems before cooking. Oyster mushrooms are delicate and slightly sweet.  Their tender edges brown beautifully. Baby bella, mixed gourmet, and pre-sliced mushroom packages are also convenient options. Avoid crowding the pan regardless of the variety. The mushrooms need direct contact with the hot surface so their moisture evaporates.  This allows the edges to caramelize instead of steaming.

Build Flavor First by Sautéing Aromatics and Mushrooms the Right Way

Start with butter and olive oil in a wide saucepan or deep skillet. Cook the mushrooms first until their moisture evaporates and their edges turn brown. Set them aside before adding the onion, so the pan stays hot and the mushrooms remain golden.

Cook the onion until soft, then add the garlic for about 30 seconds. Toast the orzo until it takes on a warm golden color. Stir in the rice and dry seasonings, coating every grain with the flavorful fat.  I toast the rice until it starts to turn from a translucent white to a bright white.  That’s when I add the liquid.

I have been making homemade rice pilaf since I was old enough to use the stove.  I don’t think we had boxed rice pilaf until I was in high school.  And probably because my sister and I whined until they caved.  For me, the chicken bouillon gives rice pilaf that rich chicken flavor I don’t get with broth alone.  That’s why I use an unsalted broth because the bullion can be salty.

Master the Rice-to-Liquid Ratio for Tender, Fluffy Pilaf

The basic ratio is 2 cups of liquid for 1 cup of rice and or pasta.  It’s an easy ratio to remember for scaling this recipe.  This recipe uses 1 cup of long-grain rice, 1/2 cup of orzo, and 3 cups of water or chicken broth. The pasta and rice both absorb liquid, while a small amount escapes as steam. The measured amount supports tender grains without leaving the pilaf soupy.

Use the same measuring cup for the rice, orzo, and liquid. Keep the heat low once the liquid reaches a boil. If the pan is unusually wide or the lid fits loosely, check near the end and add a small splash of hot broth only if the grains remain firm.  The results may vary if your pan is smaller or larger.  They can also vary based on altitude.  It’s best to err on the side of less water because you can always add more if needed, but you can’t remove water if there’s too much.

Steaming the Rice – Leave it covered!

Steaming the rice makes it fluffy.  It’s not easy to cover and let it do its thing, but that’s what’s best.  Bring the seasoned liquid to a full boil before adding the mushrooms back to the pan and covering it. Then reduce the heat to its lowest steady setting. A tight lid traps steam, allowing the rice and orzo to cook evenly without frequent stirring.  If excessive steam escapes, try a piece of foil under the lid for a tighter fit.

KEEP THE LID CLOSED!  It needs to stay closed for at least 18 minutes. Lifting it releases heat and moisture.  Stirring can break the grains and activate more starch. All of this prevents light and fluffy rice.  Remove the pan from the heat when the liquid is absorbed and the rice is tender.  Then let it rest for at least 10 minutes.  This trapped steam finishes cooking the centers of the grains.  It redistributes moisture throughout the pan. This short pause prevents wet patches and dry spots.

Why This Homemade Rice Pilaf Is Better Than Boxed Pilaf

Homemade rice pilaf offers fresher flavor and far more control than a boxed mix. Real butter, sautéed mushrooms, fresh onion, and garlic build savory depth from the beginning. The aromatics smell richer as they cook, and browning the mushrooms adds flavor.  You won’t get flavor like this with a powdered seasoning packet. Chicken broth and bouillon can be adjusted to complement the rest of the meal. Low-sodium options also make it easier to control the salt.

Texture is another major advantage. Toasting the orzo and rice creates a warm, nutty note and helps the grains remain distinct. Boxed pilaf can become overly soft or salty.  Especially since its seasoning packet and cooking time leave little room for adjustment.

With a homemade version, the heat, liquid, and resting time can be tailored to the rice and the pan. The recipe is also easy to customize with different mushrooms, fresh herbs, and vegetables.  You can add toasted nuts or try another type of broth entirely. It takes only a little more effort than opening a box, but the finished side tastes more balanced.  It looks more inviting and feels special enough for a holiday table.

What Homemade Mushroom Rice Pilaf Tastes Like

Each forkful tastes buttery, savory, and gently earthy. The toasted orzo adds a warm, nutty note, while the long-grain rice keeps the texture light. Browning the mushrooms concentrates their natural flavor and gives them tender centers with caramelized edges. They add depth without overpowering the herbs or aromatics. The result is rich and comforting, but it never feels heavy.

Garlic, onion, parsley, and Italian seasoning give the pilaf familiar comfort-food appeal. Chicken bouillon adds a satisfying savory backbone, while the butter rounds out every bite. The grains stay tender and separate, and the mushrooms add a pleasant chew against the delicate rice and pasta. This homemade mushroom rice pilaf is simple enough for an everyday dinner, yet polished enough to serve beside turkey, roast chicken, ham, or beef during the holidays. Its balanced flavor also pairs well with roasted vegetables and fresh salads.

Yield: 10 servings

Homemade Mushroom Rice Pilaf

Prep Time: 5 minutes

Cook Time: 31 minutes

Additional Time: 10 minutes

Total Time: 46 minutes

The quiet side dish just became the table favorite. Butter, garlic, herbs, and deeply browned goodness make every forkful cozy enough for Sunday supper and special enough for a celebration.

Print

No Ratings

Ingredients

• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 8 ounces cremini or white button mushrooms, evenly sliced
• 1/2 cup orzo pasta
• 1 cup long-grain rice, rinsed and well drained
• 1/3 cup finely chopped onion
• 1 tablespoon minced garlic
• 1 tablespoon chicken bouillon
• 1 tablespoon dried minced onion
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley
• 3 cups chicken broth

Instructions

1. Melt the butter with the olive oil in a wide saucepan or deep skillet over medium-high heat.
2. Add the mushrooms in an even layer. Cook until their moisture evaporates and the edges brown, about 6 to 8 minutes. Transfer them to a plate.
3. Add the fresh onion to the pan and cook until softened, about 3 minutes. Stir in the garlic and cook for 30 seconds.
4. Add the orzo and cook, stirring often, until golden. Stir in the drained rice, bouillon, dried onion, garlic powder, Italian seasoning, and dried parsley.
5. Pour in the water or broth. Stir once, then bring the mixture to a full boil.
6. Cover the pan and reduce the heat to low. Cook without lifting the lid for about 18 minutes, or until the liquid is absorbed.
7. Remove the pan from the heat. Keep it covered and let the pilaf rest for 10 minutes.
8. Fluff the pilaf gently with a fork. Fold in the browned mushrooms, taste, and adjust the seasoning before serving.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 107Total Fat 3gSaturated Fat 1gUnsaturated Fat 2gCholesterol 5mgSodium 614mgCarbohydrates 17gFiber 1gSugar 2gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Side Dish Recipes:

Holiday Side Dish Monday 2026

Roasted Mushrooms in Garlic Butter and Thyme Sauce

Photo Credit: www.hezzi-dsbooksandcooks.com

Roasted Mushrooms with Garlic Butter and Thyme are tender, savory, and packed with flavor! An easy side dish that pairs perfectly with protein.

Read More

Roasted Delicata Squash and Sweet Potatoes with a Cranberry Glaze

Photo Credit: adayinthelifeonthefarm.blogspot.com

Slices of Delicata Squash and Sweet Potatoes, roasted to tender perfection and topped with a Cranberry Gastrique Glaze, will add a touch of elegance to your Holiday Table.

Read More

Jolene's Recipe Journal

Photo Credit: www.jolenesrecipejournal.com

Make easy Parmesan butternut squash with steam in bag squash and a buttery, crispy Parmesan-panko topping. Perfect for busy weeknights or holidays.

Read More

Sausage Tortellini Soup

Photo Credit: artofnaturalliving.com

Hearty and comforting, Sausage Tortellini Soup is delicious as a side dish or robust enough for an entree soup.  And it's easy!

Read More

Loaded Baked Potato Casserole with Fried Onions

Photo Credit: blogghetti.com

Easy loaded baked potato casserole with creamy potatoes, cheddar, bacon and French fried onions. A side dish for holidays or family dinners.

Read More

Beer Macaroni and Cheese

Photo Credit: www.thespiffycookie.com

Beer Macaroni and Cheese takes a pub favorite and turns it into a side dish perfect for sandwiches or even a holiday dinner table.

Read More

Jalapeno Cheddar Swirls

Photo Credit: magical-ingredients.com

These jalapeño cheddar swirls are soft, fluffy savory bread packed with cheesy, spicy, delicious and flavorful filling of sharp cheddar cheese, fresh and pickled jalapeños creating beautiful swirls in every slice

Read More

Potato, Corn & Pepper Skillet with Pancetta

Photo Credit: www.karenskitchenstories.com

This potato, corn, and pepper skillet with pancetta is such a wonderful side dish for serving with your favorite holiday roast beef, pork tenderloin, ribs, steak, roasted chicken, and fish filet, just to name a few. 

Read More

The post Holiday-Worthy Homemade Mushroom Rice Pilaf Everyone Will Love appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This post may contain affiliate links. Your purchase helps support this blog, at no additional cost to you, and allows me to continue to bring you delicious recipes.

Quick One Pot Red Beans and Rice brings cozy Louisiana-inspired flavor to the table without a long simmer. This easy Cajun recipe uses smoky turkey kielbasa, canned kidney beans, tomatoes, Cajun seasoning, broth, and basmati rice to make a hearty family dinner in one pot. It tastes bold, savory, and satisfying while staying simple enough for busy weeknights.

Cajun Cuisine vs Creole Cuisine – What’s the Difference?

These cuisines are both Louisiana traditions, but they come from different roots. Cajun cuisine grows from rural south Louisiana, especially Acadiana’s bayous, prairies, and small communities. It is often practical country cooking. Cajun food uses local ingredients like rice, pork, smoked sausage, crawfish, catfish, game, onions, peppers, celery, and bold seasoning. The flavor is usually rustic, smoky, peppery, and deeply savory.

Creole cuisine grows from New Orleans city culture and Louisiana’s port history. It reflects French, Spanish, African, Caribbean, Italian, German, and Native American influence. Creole cooking often uses tomatoes, seafood, butter, herbs, spices, and sauces. It can taste layered, bright, and polished. A Cajun jambalaya is often brown and smoky, while a Creole jambalaya usually includes tomatoes and looks redder.

The roux also shows the difference. Cajun dishes often use a darker roux that brings a roasted, nutty flavor. Creole dishes may use a lighter roux or build flavor with tomatoes, herbs, seafood stock, and sauces. Both styles use the Holy Trinity of onion, celery, and bell pepper. They are different traditions, but they overlap often in Louisiana kitchens.

This quick red beans and rice recipe sits in that Cajun-Creole overlap. Red beans and rice is strongly tied to New Orleans home cooking, while this version uses Cajun seasoning, turkey kielbasa, beans, tomatoes, and one-pot convenience. It brings Louisiana-inspired comfort to a fast, affordable family dinner.

What is Red Beans and Rice and Who Invented It?

Red beans and rice is a classic Louisiana dish of seasoned red beans served with rice. Traditional versions often use small red beans or kidney beans, vegetables, spices, and smoked meat. The dish is famous in New Orleans, where Monday red beans became a beloved tradition tied to wash day and leftover Sunday ham.

The dish developed over time from Louisiana, Caribbean, African, and Creole food traditions. Families made it because it was affordable, filling, and easy to simmer while other chores happened. This quicker recipe keeps that spirit but uses canned beans and one pot for modern kitchens.

The Difference Between the Holy Trinity, Mirepoix, Sofrito, and Suppengrün

The Holy Trinity is the classic Louisiana flavor base of onion, celery, and green bell pepper. It works like the first layer of flavor in gumbo, jambalaya, étouffée, and red beans and rice. The name “Holy Trinity” nods to the Catholic culture that shaped parts of Louisiana. It also shows how important the trio is to the cooking. Three everyday vegetables become one flavor foundation. Garlic is often added too, and many cooks jokingly call it “the pope.”

French mirepoix uses onion, celery, and carrot. Spanish-style sofrito often includes onion, garlic, peppers, and tomatoes. German suppengrün usually includes carrot, leek, and celery root or celery. Each mix reflects what grows well and what flavors the local cuisine values.

These aromatic bases do the same basic job. They start the pot with fragrance, sweetness, and depth. The difference is in the personality. Holy Trinity tastes earthy and peppery. Mirepoix tastes sweet and rounded. Sofrito tastes bright and tomato-rich. Suppengrün tastes fresh, herbal, and rooty.

Why Red Beans and Rice Delivers More Flavor for Less

Red beans and rice is budget-friendly because beans, rice, broth, and seasoning stretch well. A small amount of sausage flavors the entire pot. Canned tomatoes add body and acidity. Cajun seasoning adds warmth without needing a long list of spices.

This one pot meal also fills the table with protein, fiber, and comforting texture. The beans soften into the broth. The rice absorbs the seasoned liquid. The turkey kielbasa gives every serving a smoky bite. It feels generous, even when the ingredient list stays simple.

The ingredients are humble, but each one has a job. Onion and garlic create a savory start. Cajun seasoning brings paprika, pepper, herbs, and heat. Turkey kielbasa adds smoky flavor while keeping the recipe lighter than many traditional sausage versions.

Canned tomatoes help the rice cook in a rich, seasoned liquid. Fat free chicken broth adds depth without extra heaviness. Basmati rice cooks tender and fragrant. Canned kidney beans make the recipe quick, reliable, and easy to repeat on a busy night.

How to Make a Quick Cajun Recipe Taste Slow-Cooked and Satisfying

The secret is to build flavor in layers. Let the onion soften before adding the garlic. Give the kielbasa a little time against the hot pot. Bloom the Cajun seasoning in the oil so the spices wake up before the liquid goes in.

Another smart move is to let the finished pot rest before serving. The rice settles, the beans thicken the broth, and the flavors taste more blended. That short pause gives the dish a slower-cooked feel without adding much time.

Leftovers can turn into stuffed peppers, skillet rice cakes, burrito bowls, or a quick soup with extra broth. A fried egg on top makes it brunch-worthy. A sprinkle of green onion adds color and fresh flavor. A few dashes of hot sauce bring the whole bowl to life.

What This Recipe Tastes Like

This quick red beans and rice tastes smoky, savory, and warmly spiced. The turkey kielbasa gives the pot a meaty backbone. Tomatoes add brightness. Beans make it creamy and filling, while the rice soaks up every bit of seasoned broth.

The final bowl feels comforting but not heavy. It has that stick-to-your-ribs quality that makes red beans and rice a classic. It is simple enough for a weeknight, flavorful enough for Sunday supper, and flexible enough for lunches all week.

Yield: 6

Quick One Pot Red Beans and Rice

Cook Time: 20 minutes

Total Time: 20 minutes

Quick One Pot Red Beans and Rice is a budget-friendly Cajun dinner with turkey kielbasa. Perfect for easy weeknight dinners, family meals, meal prep, and National Rice Month.

Print

No Ratings

Ingredients

• 1 1/2 cups diced onion
• 1 1/2 cup diced bell peppers
• 1 1/2 cups diced celery
• 3 cloves garlic, minced
• 2 tablespoons Cajun seasoning
• 12 ounces turkey kielbasa, sliced
• 1 teaspoon extra virgin olive oil
• 14 ounces canned tomatoes
• 2 cups fat free chicken broth
• 1 cup basmati rice
• 28 ounces canned kidney beans, rinsed and drained

Instructions

1. Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion, bell peppers, and celery. Cook for 5 to 7 minutes, stirring often, until the vegetables soften and smell fragrant.
3. Stir in the minced garlic and Cajun seasoning. Cook for about 30 seconds, just until the garlic is fragrant and the seasoning coats the vegetables.
4. Add the sliced turkey kielbasa. Cook for 3 to 4 minutes, stirring occasionally, until the sausage starts to brown around the edges.
5. Pour in the canned tomatoes and fat free chicken broth. Stir well, scraping up any browned bits from the bottom of the pot.
6. Add the basmati rice and stir to combine. Bring the mixture to a gentle boil.
7. Reduce the heat to low, cover the pot, and simmer for 15 to 18 minutes, or until the rice is tender and most of the liquid is absorbed.
8. Stir in the rinsed and drained kidney beans. Cover again and cook for 5 more minutes, until the beans are hot and the mixture is thick and hearty.
9. Remove the pot from the heat and let it rest, covered, for 5 minutes. Fluff gently before serving.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 502Total Fat 19gSaturated Fat 6gUnsaturated Fat 13gCholesterol 44mgSodium 2253mgCarbohydrates 61gFiber 12gSugar 10gProtein 23g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Cooking with Rice

Apple Pecan Brown Rice Salad is a Healthy Fall Side

Photo Credit: thatrecipe.com

Apple Pecan Brown Rice Salad is a healthy side dish with brown rice, apples, cranberries, carrots, onions and pecans.

Read More

Ellodharai (Ellu Sadam) /Black Sesame Seed Rice

Photo Credit: magical-ingredients.com

This ellodharai aka ellu podi sadam is a simple, comforting, and flavorful South Indian rice dish with fragrant sesame spice powder and rice.

Read More

Forgotten Chicken (Chicken and Rice Casserole)

Photo Credit: artofnaturalliving.com

A One Pan Meal with a 60s comfort food vibe, Forgotten Chicken is a Chicken and Rice Casserole that can be made natural too!

Read More

Instant Pot Wild Rice Pilaf

Photo Credit: creativecynchronicity.com

A perfect side dish for fall (or anytime!) this Instant Pot Wild Rice Pilaf is hearty and delicious. Great with any main dish!

Read More

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Quick One Pot Red Beans and Rice – Budget Friendly appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

blank

I’m sure I’ve discussed this, but I love Latin and Tex-Mex food.  The flavors are so good and so diverse.  Plus, I’ve been eating more traditional Latin and Tex-Mex foods since I was a kid.  Dad travelled and brought back all the delicious recipes for us to try and recreate at home.  I mean, we had blackened and Cajun seasoning before Emeril made them famous.

blank

Of course, I was the wimp of the family.  I was not up for all that jalapeno and cayenne flavor that the rest of the family appreciated.  So, if Dad was making something like this tangy mango pineapple salsa, he would have to make two versions.  One for me with little to no heat and one for the rest of the family heated up a bit.  This chicken and rice skillet recipe is the perfect balance.  It has heat but not so much you want to drink a gallon of milk.

blank

blank

Why Skillet Meals Are a Game Changer

blank

Skillet meals are all about convenience and flavor. Cooking everything in one pan has many benefits.  One, they have faster prep and less cleanup.  Two, they offer maximum taste because the ingredients meld together as they cook.  Finally, after the initial sautéing, the rest of the skillet meal is hands off.  This means you get to make the most of your time and spend less of it in the kitchen.  Especially with this taco dinner skillet. They also make a great centerpiece for any meal.

blank

Cooking with Green Chiles

blank

Green chiles add an earthy and tangy flavor to this dish. Most green chiles are mildly spicy.  Meaning, they offer just enough heat to enhance the recipe without overpowering it. If you prefer a milder version, simply use mild canned green chiles.  When Hatch chiles are in season, you can roast them to add to this skillet recipe.  Or you can make some delicious Hatch green chile corn muffins. Their earthy, slightly smoky notes pair perfectly with chicken and rice.

blank

blank

If you want something kicked up a little more, try adding in some jalapenos.  You can also include some chipotle in adobo.  They are smoked jalapeno peppers that have been stewed in a tangy tomato sauce. The adobo sauce adds a deep, smoky flavor and a moderate heat.  This makes it a popular ingredient for adding complexity and warmth to many Latin and Tex-Mex dishes. Or fun spreads like this chipotle honey mustard.

blank

Health Benefits of Chicken

blank

Chicken is a healthy choice for dinner. It’s a lean protein that’s low in fat.  It’s also packed with essential nutrients like B vitamins and selenium. Cooking with chicken breast ensures the meal is both nutritious and satisfying.  It’s a great way to keep your energy up throughout the day. And these chicken fajita sliders make a quick and fun dinner for busy nights.

blank

blank

Tips for Cooking Chicken Breast Perfectly

blank

For juicy, tender chicken breast, start by patting it dry and seasoning well. Make sure to cut your chicken against the grain for tender pieces.  Avoid overcooking the chicken by heating the pan on high.  Searing the bite-sized chicken breast pieces will lock in moisture.  Simmering in the skillet with rice lets the flavors blend beautifully and tenderizes the chicken even more.

blank

Protein Variations

blank

If you’re looking to customize this recipe, then you can easily swap out the chicken for something else.  Of course, turkey would work because it’s also poultry.  But bites of pork would also work well in this recipe.  Or you can try a ground pork or even ground beef.  I’m not sure steak would be good.  It might be tough from simmering. 

blank

blank

You can also try some shrimp in this recipe.  However, I would sear them then remove them to let the rice cook.  Add them to the pan to heat up right before serving.  If you leave the shrimp in the whole time, they might be too tough when it’s time to eat. 

blank

Yes, you can make this vegetarian.  Add in some black or pinto beans.  Beef it up with some king trumpet mushrooms or portobello mushrooms.  Finally, there’s tofu or tempeh you can add to this recipe.  Make sure to adjust the cooking times as needed for your protein choice. 

blank

blank

Tips to make the perfect rice for this skillet meat

blank

Choose long grain rice for the best texture.  It stays fluffy and absorbs liquid and flavors well. Make sure to rinse the rice before adding it to the water.  This removes excess starch which can make the rice stickier and not cook as light and plump.

blank

Make sure the liquid covers the rice.  Also, keep the skillet covered while it cooks to trap steam. You can stir the rice a couple of times but try to keep the lid on for long as possible.  Finally, let the rice sit for 5 to 10 minutes to let the rice steam a little longer which makes it fluffier.

blank

blank

Ingredients for this Green Chile Chicken and Rice Skillet Recipe

blank

There’s nothing exotic in this recipe.  You should have everything on hand but you might need to get the chiles if you’re like me and use them all the time.

Pantry ingredients – oil, canned green chiles, chili powder, cumin powder, smoked paprika, onion powder, garlic powder, pinto beans, enchilada sauce, rice

Refrigerator ingredients – chicken breast, green onion, poblano peppers, sour cream, cheddar cheese

blank

Instructions to make this chicken skillet recipe

blank

Heat a large skillet over high heat and swirl in some oil before adding the chicken the sear on all sides.  Stir in the onion and sauté until it begins to soften.  Add in the poblanos, green chiles, spices, and beans.  Reduce the heat and simmer for 5 minutes before stirring in the enchilada sauce.  Simmer for an additional 10 minutes.  Stir in the sour cream, cheese, and cooked rice. 

blank

blank

Serving and presentation tips

blank

We eat with our eyes first, so presentation is key to taking this delicious skillet recipe over the top.  First, spoon the Green Chile Chicken and Rice onto a plate for individual servings or a platter for a family style serving.  Garnish with chopped fresh cilantro or green onions if you don’t like cilantro like me.  Add some lime wedges or avocado slices around the edges for another layer of flavor. Sprinkle some cheese on top.  Serve it with some warm tortillas on the side.  Or try a crisp green salad for a complete meal. Your family will love the vibrant colors and bold flavors!

blank

“How did it taste,” you ask? DELICIOUS! I thought it was, anyway. It was tangy, spicy, and creamy all at once. YUM! It was like a deconstructed green chile chicken and rice enchilada without the enchilada part. Why not call it that? Because I feel that term is a bandwagon term.  And because it’s popular some people will put that in their title just to be foodie hip. I like to do my own thing and call it a skillet and not deconstructed enchiladas.

Yield: 4 servings

Green Chile Chicken and Rice Skillet

Cook Time: 25 minutes

Total Time: 25 minutes

Raise your hand if you love a good one-pot meal! This Green Chile Chicken and Rice is the perfect combination of spicy and savory. Plus it's minimal clean up, maximum flavor!

Print

No Ratings

Ingredients

• 12 ounces chicken breast, thinly sliced
• 1 tablespoon canola oil
• 2 cups thinly sliced onion
• 1 cup skinned and chopped poblano peppers
• 4 ounces green chiles
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon granulated garlic
• salt and pepper to taste
• 14 ounces pinto beans rinsed and drained
• 10 ounces green chile enchilada sauce
• 1/3 cup fat free sour cream
• 1 cup shredded, reduced fat, sharp cheddar cheese
• 2 cups cooked brown rice

Instructions

1. Heat a large skillet coated with cooking spray over high heat. Add the canola oil and cook chicken 3 to 5 minutes or until browned on all sides and almost cooked through.
2. Add the onion and cook until they begin to soften. Add the next 9 ingredients (poblanos through beans) and reduce heat to simmer. Cook until the beans are heated through.
3. Add the enchilada sauce and simmer until it begins to bubble. Add the sour cream and cheese. Stir to combine. Return the pan to a simmer. Add the rice; simmering until it is heated through. Garnish with cheese and smoked paprika.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 777Total Fat 28gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 12gCholesterol 130mgSodium 660mgCarbohydrates 77gFiber 15gSugar 12gProtein 56g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Easy Chicken Recipes:

Easy Chicken Recipes

Easy chicken recipes for a quick and healthy dinner.

Air Fryer Lemon Chicken Thighs

Photo Credit: jenaroundtheworld.com

Serve these Air Fryer Lemon Chicken Thighs with your favorite salad and a quick side dish for an easy dinner. This will become your new favorite way to prepare chicken thighs.

Read More

Creamy Chicken Tortellini Soup with Spinach

Photo Credit: artofnaturalliving.com

As tasty and warming as chicken noodle soup, Creamy Chicken Tortellini Soup is an easy comfort food, perfect for dinner or a starter.

Read More

El Pollo Loco Grilled Chicken

Photo Credit: palatablepastime.com

El Pollo Loco Grilled Chicken is marinated in a blend of citrus juice and spices, and then grilled on the barbecue until juicy and delicious.

Read More

Loaded Chicken Casserole

Photo Credit: creativecynchronicity.com

This loaded chicken casserole became a family favorite because it takes just 10 minutes to prep, You can even get a lot of it ready ahead of time.

Read More

Oven Roasted Drumsticks and Carrots Easy Sheet Pan Meal

Photo Credit: thatrecipe.com

Oven Roasted drumsticks and carrots are simple and delicious with minimal ingredients and prep time making them ideal for busy weeknights.

Read More

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Spice Up Your Dinner Routine with Green Chile Chicken and Rice Skillet appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I had leftover pumpkin. Actually, I still do have leftover pumpkin and it’s going in the freezer this week. I baked 2 pie pumpkins and used one can of pumpkin. I should have waited for the pie pumpkins but they didn’t show up in the stores until it was crunch time. So, I didn’t want to chance it. And I didn’t want to cook a carving pumpkin. The flavor and texture isn’t quite the same.

Since I didn’t have my recipe set for Holiday Side Dish Week, I thought I’d try to incorporate some of the leftover pumpkin into one of these recipes. Enter Pumpkin Miso Risotto. This risotto has velvety pumpkin mingling with the umami richness of miso paste in rich and creamy risotto. I’ve made a lot of risottos in my time, but I think this one is my favorite. Hands down!

What is miso?

Miso or miso paste is a staple ingredient in Japanese cuisine. Made from fermented soybeans, miso paste boasts a rich umami flavor that enhances the overall taste of any dish. But the richness of the miso paste elevates the flavors of the sweet pumpkin and hearty arborio rice in this pumpkin risotto.

Miso paste is made through a natural fermentation process. It can vary in color and taste depending on the type of soybeans used and the length of fermentation. The darker the color, the more robust and intense the flavor. In this recipe, I used white miso which is a light or medium-colored miso paste to complement the delicate pumpkin flavors.

Miso paste not only adds flavor but also adds health benefits to this risotto. It’s packed with essential amino acids, vitamins, and minerals providing a nutritious boost to this already tasty dish. Since it’s fermented it also has probiotic properties which promotes good gut health and aids in digestion.

What’s the difference between traditional risotto and instant pot risotto?

When comparing traditional risotto to the Instant Pot version, there are a few key differences to consider. Traditional risotto requires constant stirring and attention to achieve its creamy texture but the Instant Pot version takes the hassle out of the process by automating the cooking and stirring for you.

You can totally make this recipe the traditional way. If you want. Heat the broth with the pumpkin and the miso paste and then stir until your hearts content. I have no idea why you’d want to do that if you had an Instant Pot. But that’s your choice! I, on the other hand, love making risotto in the Instant Pot.

Using the Instant Pot not only reduces the effort it takes to make it but also reduces the cooking time. Risotto on the stovetop can be a lengthy process that requires around 30 minutes of constant attention and stirring. Using the Instant Pot, the hands on time is 5 minutes at the most and then about 10 minutes of waiting. The cooking time is only 6 minutes, but the pressure takes some time to build up so it’s in the cooker a little longer than 6 minutes.

The Instant Pot also offers hands off convenience. Once you’ve added all the ingredients to the pot, you can simply set the cooking time and let the appliance do its magic. This frees up your time to make other dishes for dinner or to simply relax while the Instant Pot transforms the ingredients into a luscious and satisfying dish.

How do you make pumpkin miso risotto in the instant pot?

I don’t have an Instant Pot, but I do have what I like to call a multi-cooker. Meaning it sautés, pressure cooks, slow cooks, air fries, and roasts. It also makes yogurt, but I haven’t tried that yet. Maybe I’ll try it one of these days. I have a Ninja Foodie 8 in 1 I think it is. But they’re both pressure cookers. People just don’t want to call it that. InstantPot sounds more fun and hip.

Set your pot to the sauté function, heat the olive oil and then sauté the onion and garlic until they become translucent and fragrant. Next, it’s time to add the arborio rice. Stir it around to allow the rice to toast slightly. This step is crucial for achieving that nutty flavor and characteristic creamy texture in risotto. The toasting process helps to seal the grains and prevent them from becoming mushy.

After the rice toasts then you deglaze the pan with the white wine. It doesn’t add a wine flavor to the risotto, but just a layer of flavor that adds to the richness of this dish. Once the wine is reduced by half, then you add the vegetable broth, pumpkin puree, and miso paste to the Instant Pot. Give everything a good stir with a whisk to ensure the miso paste is fully dissolved and evenly distributed.

Once everything is mixed together then you secure the lid and set it to high pressure. Cook the risotto for about six minutes. This should be enough time for the rice to be al dente and allow the flavors to meld together. Like I said, cooking the risotto in the Instant Pot allows for a shorter cooking time without sacrificing any flavor or texture.

Use the quick release feature and get a nice steam facial while you’re waiting. KIDDING! Once the lid opens, the risotto might seem a little thick and stick to the bottom of the pot, but don’t let that fool you! Grab your wooden spoon and start stirring. It will become rich and creamy in no time. Once stirred, it’s time to add in the cream and the cheese. And the little dusting of nutmeg that elevates the whole dish without overpowering the flavors of the pumpkin and miso.

What does pumpkin miso risotto taste like?

The pumpkin adds a hearty and comforting flavor to the risotto. It also brings an earthiness to the risotto, too. The miso adds a unique umami depth of flavor to the dish. Its salty, slightly nutty flavor adds complexity giving the risotto a wonderfully savory kick. This dynamic duo combines to create a sophisticated taste profile that elevates the simple risotto to new heights.

By combining the shortcut of using the Instant Pot with the bold flavors of pumpkin and miso, this pumpkin miso risotto takes risotto to a whole new level of deliciousness. Say goodbye to all that time stirring and adding broth to traditional risotto. It’s time to embrace the simplicity and flavor-packed experience of making this pumpkin miso risotto and other risotto recipes in the Instant Pot!

Yield: 8

Pumpkin Miso Risotto

Cook Time: 6 minutes

Additional Time: 10 minutes

Total Time: 16 minutes

This Pumpkin Miso Risotto recipe is the answer you've been looking for to impress your family and friends at your next holiday gathering. A unique, flavorful side dish that will leave everyone asking for seconds. =

Print

No Ratings

Ingredients

• 4 cups vegetable stock
• 2 tablespoons white miso paste
• 1 tablespoon olive oil
• 4 tablespoons butter divided
• 1/2 cup finely diced onion
• 2 cloves minced garlic
• 2 teaspoon fresh thyme
• 1 teaspoon fresh rosemary
• 1 1/2 cups arborio rice
• 1/2 cup white wine
• 1 cup fresh pumpkin puree
• 1/2 cup heavy cream
• 1/2 cup finely grated Parmesan cheese
• 1/8 teaspoon freshly grated nutmeg

Instructions

1. Combine the stock with the miso paste and set aside.
2. Set the sauté function to high and add the olive oil and 2 tablespoons of the butter. Sauté the onion with the garlic and herbs until the onion becomes translucent, about 3 to 5 minutes. Add the rice and cook until the grains start to brown lightly.
3. Stir in the wine and cook until reduced stirring to loosen any browned bits from the bottom of the liner. Add the pumpkin and broth mixture to the rice, close the lid (or fasten the pressure cooker lid), and set it to high pressure for 6 minutes. When the 6 minutes is over release the pressure.
4. The risotto will look like it’s all stuck to the bottom, but it’s not. Grab a wooden spoon and start stirring. The rice and liquid will blend and become creamy and delicious. Stir in the cream, Parmesan cheese, and nutmeg and season with salt and pepper to taste.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 233Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 37mgSodium 658mgCarbohydrates 18gFiber 1gSugar 3gProtein 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Side Dish Recipes:

• No Yeast Dinner Rolls by Hezzi-D’s Recipe Box
• Pumpkin Miso Risotto by A Kitchen Hoor’s Adventures
• Easy Popovers by Jolene’s Recipe Journal
• Brussels Sprout Salad with Maple Dressing by Blogghetti
• Butternut Squash Methi Falafel by Magical Ingredients
• Sweet and Savory Thanksgiving Green Beans by Shockingly Delicious
• Stuffing Muffins by Karen’s Kitchen Stories
• Quick and Easy Charred String Beans by A Day in the Life on the Farm
• No Knead Focaccia by Sneha’s Recipe
• Smoked Macaroni and Cheese by The Spiffy Cookie

The post Make this Pumpkin Miso Risotto for the Holidays appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

For those that don’t know, I’m on this healing journey. This journey involves two major surgeries to replace both my knees. Through no real fault of my own, I might add. This could have been averted when I was a teen. Just saying.

This journey I’m on leads me to find quick and easy recipes I can throw together that taste delicious. This skillet Mexican beef and rice will impress your loved ones with a burst of flavor that will leave them begging for more. Which is fine with you because it comes together quickly with little effort. If you can brown ground beef, then you can make this for dinner. Not to mention it’s on the table in under 30.

What is a skillet meal?

Skillet meals are a versatile and convenient option for busy weeknight dinners. These one-pan wonders, like this skillet Mexican beef and rice, typically combine protein, carbs, and veggies, all cooked together in a single skillet making them quick and easy meals. Skillet meals are great for any meal including breakfast and they can easily be altered for your family’s tastes (read for picky eaters).  For me, these types of one pot meals can be made in a Dutch oven like this chicken taco rice casserole.

And, you guessed it, everything is cooked in the same skillet. They’re a great way to create a satisfying meal with minimal clean-up. You can use any kind of meat and vegetable combinations. Both pasta and rice are great in these one-pot meals. And once you have the basic ratios down, you can make any kind of skillet meal you want.

Picking the right type of meat

When it comes to making a skillet Mexican beef and rice dish, the type of meat you choose can make a big difference in the overall flavor and texture of the dish. I used ground beef which is a popular choice for this type of recipe, It cooks quickly and has a hearty flavor that can really hold up to the taco seasoning use din this recipe.

You can also use ground turkey or chicken for a lighter alternative. Ground pork would be good, too. If you didn’t want to use ground beef, or don’t have any on hand and want to make this, then you can cube up some beef, chicken, or pork to use instead of the ground meat. It will add a little more texture while still taste delicious.

What other ingredients are in skillet Mexican beef and rice?

Besides, the beef, there’s rice. I used a long grain basmati rice because that’s what I usually have on hand. I wouldn’t suggest using arborio rice. It might be too sticky. But any other short or long grain rice would work perfectly.  If you’re following a keto diet, you can use zucchini like this ground beef zucchini casserole.

Next, I added in some black beans. I selected seasoned black beans, but the store was out so they gave me some unsalted black beans. With the salsa and other ingredients you might want to keep your sodium content down in the other ingredients. And I always opt for unsalted when I can because it aggravates my high blood pressure.

The liquids are salsa and broth. I didn’t have beef broth which would have been better, but the chicken broth did the trick. And the salsa was store bought from a jar. It’s a generic medium salsa that we use all the time. A nice chipotle salsa would be great, though!

What’s the secret ingredient?

Actually, there’s sort of 2 secret ingredients in this recipe. The taco seasoning isn’t so much a secret ingredient, but it’s my own personal taco seasoning mix that is a secret ingredient. It has a few different ingredients than your standard store bought. And, it’s catered to our tastes so it might be a bit spicier than you like. Feel free to add less chili powder and cayenne for your tastes. The best part is it’s not packed with additional salt you don’t need in this recipe.

The second secret ingredient is a smoky chipotle bouillon base. Yes, it’s Better then Bouillion that I found at my local grocery store. I bought the Italian herb base and the smoky chipotle together. I was super excited to find them. We’ve been using their regular beef, chicken, and veggie bases, but I was thrilled to find these two!

How do you make sure the rice is cooked perfectly?

There’s nothing worse than overcooked rice. It’s just mush. So, achieving perfectly cooked rice is crucial making this delicious skillet Mexican beef and rice. Usually I rinse the rice before cooking, but that’s when I’m cooking it solo. In this recipe, I wanted things to be easy, so I added it to the beef mixture without rinsing it.

I started to think there wasn’t enough liquid in the pan, but I trusted what I know of the rice to liquid ratios which is one part rice to 2 parts liquid. That includes salsa. I also trusted what I know of cooking perfect rice. And that’s to let is simmer without bothering it too much. I stirred mine once, let it cook a little bit longer before tasting to see if it was done.

Then, I let it set. I covered the pan and just walked away from it for a good 10 minutes. The rice continues to steam which makes it fluffy and delicious. After the time was up, I grabbed a fork and started to fluff it making it light and airy. You should always fluff your rice. It is a game changer.

Serving up your skillet Mexican beef and rice

For me, everything Latin should have cheese on top. This skillet meal is no exception. The melted cheddar on top brings home the taco flavors in this one pot dinner. Along with a spoonful of salsa and cream or sour cream. The creaminess of the crema or sour cream elevates this dish.

I sprinkled some crushed tortilla chips on top with some chopped green onions. Other delicious toppings would be fresh tomato, avocado, some corn, or for those that like is some chopped cilantro. Ew. I wish I had some lime because a nice sprinkling of lime juice would have really brough this dish home. It would have brought a nice acidic brightness to the rich beef and spicy taco seasoning. I will have to try that next time I make this easy skillet meal.

Yield: 6

Skillet Mexican Beef and Rice

Cook Time: 30 minutes

Total Time: 30 minutes

Looking for a new twist on traditional Mexican cuisine? Try out this Skillet Mexican Beef and Rice dish, packed with flavor and sure to please your taste buds!

Print

No Ratings

Ingredients

• 1 1/2 pounds ground beef
• 1 cup thinly sliced onions
• 2 tablespoons taco seasoning
• 1/2 teaspoon garlic salt
• 1 tablespoon smoky chipotle Better than Bouillon base
• 1/2 cup salsa
• 1 1/2 cups beef broth
• 1 cup long grain rice
• 1 cup cheese
• 1/2 cup sliced green onions
• 1/4 cup crushed tortilla chips

Instructions

1. Brown the ground beef in a large skillet. Add the onions and continue to cook until they begin to soften.
2. Stir in the taco seasoning, garlic salt, and smoky chipotle base and cook for 1 to 2 minutes or until the broth base dissolves.
3. Add the rice to the pan and cook for 2 to 3 minutes before stirring in the salsa and the broth. Cover the pan and simmer for 15 minutes.
4. Stir the rice and check to see if it’s cooked through. When the rice is still a little al dente, turn the heat off and let the rice steam for 10 minutes.
5. Garnish with the cheese, green onions, and crushed tortilla chips before serving.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 470Total Fat 27gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 12gCholesterol 121mgSodium 834mgCarbohydrates 17gFiber 2gSugar 4gProtein 38g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Celebrating Cinco de Mayo

• Black Bean & Corn Salsa from Art of Natural Living
• Blackstone Mexican Street Corn from Jen Around the World
• Mangonada Float from Pandemonium Noshery
• Pork Tacos with Jalapeno and Pineapple Slaw from Hezzi-D’s Recipe Box
• Skillet Mexican Beef and Rice from A Kitchen Hoor’s Adventures
• Taco Casa Burrito Boats (Retro Copycat) from Palatable Pastime
• Tortitas di Santa Clara (Pumpkin Seed Cookies) from That Recipe

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Unleash the Flavor of Skillet Mexican Beef and Rice Tonight! appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

There’s no denying that I love all the flavors that the Middle East have to offer. That includes this gorgeous rice dish. Born from the rich culinary traditions of the Middle East, jeweled rice is a vibrant and decadent dish that combines fragrant basmati rice with an array of colorful and flavorful ingredients.

What is jeweled rice?

Jeweled rice is not just your average side dish. It’s an exotic and vibrant creation that will transport you to a world of rich flavors and dazzling colors. The dish is known for its extravagant use of ingredients and garnishes. It transforms plain rice into a masterpiece fit for a king. It combines Persian flavors with a touch of elegance, making it an unforgettable addition to any dining experience.

Traditionally, the base of jeweled rice consists of fragrant, long-grain rice like basmati or jasmine. You cook it to perfection before transforming it into jeweled rice. The “jeweled” part of this rice recipe is the addition of various dried fruits, nuts, and aromatic spices that weave a tapestry of flavors that will leave you craving more.

Each ingredient in jeweled rice is carefully selected to add a burst of color and texture, resembling the jewels that give the dish its name. The result is a stunning medley of hues, ranging from vibrant oranges and deep reds to shimmering golds and vibrant greens. Not only is jeweled rice a culinary masterpiece, but it is also a feast for the eyes that will awe your guests and create a lasting impression.

Jeweled rice has a rich history that dates back centuries, originating in the royal kitchens of the Persian Empire. Traditionally served at lavish banquets and special occasions, it adorned the tables of the royalty and elite.

In ancient Persia, jeweled rice was seen not only as a delightful rice creation but also as a symbol of prosperity and abundance. The intricate preparation process and the use of rare and exotic ingredients showcased the wealth and abundance of the ruling elite. Saffron, pomegranates, pistachios, and other culinary precious gems combine to create this dish that is as visually stunning as it is delicious.

Over time, jeweled rice traveled from Persia to various parts of the world, adapting and evolving with each new culture it encountered. As it spread through the Middle East and Central Asia, different regions added their own unique twists to the recipe. Variations of jeweled rice can now be found in countries like Afghanistan, Azerbaijan, and India, each with its own distinct flavors and ingredients.

Throughout history, this sumptuous dish has maintained its allure and popularity, captivating the taste buds and imaginations of people all over the world. Today, jeweled rice continues to be a centerpiece dish at special occasions, weddings, and festive gatherings. Its vibrant colors and intricate presentation make it a true showstopper.

How do you make jeweled rice?

First and foremost, it’s all about the type of rice. Selecting the right type of rice really makes this recipe superbly delicious. Traditionally, long-grain basmati rice is used for its delicate texture and ability to absorb flavors without becoming mushy. I call it popcorn rice because that’s what it smells like to me when it’s cooking. Basmati rice provides a light and fluffy base for the jeweled rice, allowing the flavors of the spices and other ingredients to shine through.

You can use saffron, but that’s a bit pricey. I used turmeric to make my rice golden yellow in color. Then you can add spices such as cardamom, cinnamon, cloves, and cumin to create a harmonious blend of flavors. I shied away from the sweet spices and stuck with the turmeric, cardamom, and cumin. They not only enhanced the taste of the rice but also gave it a warm and inviting aroma that fills during the cooking process.

I made my rice in the rice cooker. Yes, it’s a cop out but my rice cooker is top of the line and makes perfect rice. If you don’t have a rice cooker, then you can bring 3 cups of water, the turmeric and your choice of spices to a boil. Stir in 1 1/2 cups of long-grain basmati rice and return to a boil. Cover, turn the heat to a low simmer, and cook for 20 minutes. Turn the heat off, stir the rice, cover it again, and let it steam for about 10 minutes. You should have perfectly fluffy rice ready to be adorned with jewels.

The garnishes used in jeweled rice play a crucial role in creating the visually stunning presentation. Dried fruits such as apricots, cranberries, and currents often add vibrant pops of color to the dish. Slivered almonds and pistachios bring a delightful crunch and a touch of nuttiness. Finally, there’s pomegranate seeds that provide bursts of tartness and freshness.

What does jeweled rice taste like?

The goal of jeweled rice is to make not only a visually appealing side dish, but also create a harmonious blend of textures and flavors. And that’s just what this side dish tastes like. The rice is rich with the spices of turmeric, cardamom, and cumin. And any other spices you decided to add to your rice. It’s perfectly light and fluffy with a hint of butter. Because I always add butter to rice.

Then you bite into the sweet apricots and slightly sweet tart cranberries. The crunch of the pistachios and pomegranate seeds. The pomegranate seeds also burst in your mouth with their sweet tart flavor. And everything looks super elegant and adorned with so much flavor and texture. Your guests will love this jeweled rice and it will be a show stopping side dish for the holidays.

A funny story about the pistachios. For some reason, I do not pay attention when ordering pistachios for my grocery pick up. I always get the pistachios in the shell. So, there we were, my husband and I, standing in the kitchen shelling pistachios to put in this jeweled rice. It took every fiber of my being not to eat all the pistachios I shelled, but I suffered for this recipe and didn’t eat them all.

So, with the right choice of rice, the perfect blend of spices, and a royal arrangement of fruits and nuts, jeweled rice truly becomes a stunning side dish for your holiday table. It will undoubtedly leave your dinner guests in awe. It’s visually stunning and packed with flavors that will elevate your next gathering and make it truly unforgettable. So, get creative, experiment with different spices and ingredients, and level up your rice side dish game with this jeweled rice recipe.

Yield: 8

Jeweled Rice

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Transform your regular holiday side dishes into something extraordinary with this exquisite Jeweled Rice recipe. Each grain is infused with colorful fruits and nuts, making every bite a burst of joy on your plate.

Print

No Ratings

Ingredients

• 2 cups water
• 1 cup coconut milk
• 1 teapsoon turmeric
• 1 teaspoon cumin
• 1/4 teaspoon cardamom
• 1 1/2 cups basmati rice
• 4 tablespoons butter
• 1 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 3/4 cup chopped pistachios
• 1/2 cup chopped dried apricots
• 1/2 cup dried cranberries
• 1/2 cup pomegranate pearls

Instructions

1. Bring the water, coconut milk, turmeric, cumin, and cardamom to a boil in a medium saucepot with a lid. Stir in the rice, reduce the heat, and simmer for 20 minutes. Turn off the heat, remove the lid and stir the rice. Put the lid back on and let the rice steam for 10 minutes.
2. Fluff the rice and stir in the butter, garlic salt, and black pepper. Fold in the chopped dried apricots, dried cranberries, chopped pistachios, and pomegranate seeds. Garnish with chopped green onions or parsley before serving.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 279Total Fat 18gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 7gCholesterol 15mgSodium 306mgCarbohydrates 29gFiber 3gSugar 14gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Side Dish Recipes:

• Copycat Red Lobster Cheddar Bay Biscuits from Cheese Curd In Paradise
• Corn Souffle from Karen’s Kitchen Stories
• Creamy Garlic Mashed Potatoes from Blogghetti
• Easy Zucchini Casserole from Hezzi-D’s Books and Cooks
• Jeweled Rice from A Kitchen Hoor’s Adventures
• Pomegranate Acorn Squash with Burrata from Palatable Pastime
• Roasted Tomato Macaroni and Cheese from The Spiffy Cookie
• Spinach Souffle from A Day in the Life on the Farm
• Sri Lankan Spicy Potatoes from Magical Ingredients
• Sweet Chili Candied Pumpkin Seed Deviled Eggs from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Truffle Risotto with Mushrooms and Asparagus from Art of Natural Living

The post Make Jeweled Rice – the Ultimate Holiday Side Dish Showstopper appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

September is National Rice Month. I don’t know about you, but I love rice. Seriously. I could eat it rice every day and never get tired of it. It doesn’t have to be a fancy rice recipe. Just some butter, salt, and pepper is perfect for me. Some would call that plain and not very appetizing, but I like the flavor of rice.

When I was growing up, I can’t remember having boxed convenience foods like rice pilaf and macaroni and cheese. And hamburger helper? Didn’t have it until I met the hubs. At least that I can remember. We made things like that from scratch. And that includes rice pilaf.

Start with a solid and simple rice pilaf recipe!

I wanted to make a delicious side dish for an Alice Springs Chicken Recipe (Outback Copycat).  For this recipe, it starts with rice and orzo. Some chop up thin spaghetti but for me, I prefer the size and shape of orzo. Which is basically rice shaped pasta. So, to me, it’s a no brainer that it goes into rice pilaf. But use whatever pasta you want for your rice pilaf. That’s step one of the customizable nature of this recipe. 

Start by rinsing the rice until the water is clear-ish. I don’t go overboard on this. A couple of rinses removes extra starch you don’t want in your rice pilaf. Then you sauté the rice and orzo. No. You don’t soak the rice like you do with this Shrimp Biryani. 

Toasting the rice and orzo adds a nice nutty flavor to this pilaf. The butter and oil coats them which helps prevent sticking. There’s nothing more unappealing than a sticky rice pilaf. Unless you were doing that on purpose using sticky rice. And that’s another way you could customize this recipe. Sticky rice pilaf. I might have to play with that idea. 

No, you don’t start with the aromatics like you do with this Caribbean Rice Recipe. This shows you another way you can customize this base recipe. Besides, if I start with onions and garlic I inevitably burn the garlic and that’s never very fun. That’s why I add them right after the rice and orzo are lightly browned. By the time the onions and garlic are translucent, the rice and orzo are perfectly golden and ready for the next step. 

What flavors are in this homemade rice pilaf?

In goes the rest of the aromatics. That’s the minced onion, Italian seasoning, dried parsley, and chicken bouillon. I like to sauté the dried seasonings to release some of their flavor before the liquid goes into the pan. I don’t know if it really releases that much more flavor into the pilaf, but it doesn’t hurt anything.

Yes. I said chicken bouillon. For me, to get that chicken flavor you’re looking for in a copycat boxed rice pilaf recipe you need to use chicken bouillon. I bought a bottle of Maggi chicken flavored granulated bouillon. And I’m really glad that I did. I’ve purchased chicken broth and stock, bone broth, better than broth, cubes, powders, pastes. I think I’ve tried almost every chicken broth or granulated bouillon and none of them have that chicken flavor like the Maggi chicken flavored granules. 

The spices are toasted for a minute or so and then the broth goes into the pan. Make sure to stir while you’re adding it so nothing sticks, and you scrape up any bits that might have stuck to the bottom of the pan. Now, the way we used to make it growing up is a way you can customize this recipe. Before I put in the broth, I add in 1/2 cup of white wine. It adds another layer of flavor in the homemade rice pilaf. I even do this with boxed rice pilaf, too. It’s a way to elevate the flavor of a rice pilaf. The alcohol cooks off, so there’s no raw wine flavor in there. Just the depth of flavor the wine adds to the pilaf. 

When the broth comes to a boil, I cover the skillet, turn the heat to medium, and let it cook for about 15 minutes. I stir and check the rice. If it’s getting close to being done, I turn the heat off and let the pan sit for another 10 minutes. That allows the rice to steam making it fluffy and delicious. If not, I keep cooking it until it’s just shy of al dente.

If you really wanted to steam rice, you can try these hummus and rice steamed dumplings. But that’s the basic homemade rice pilaf recipe that’s a copycat of the famous boxed recipe. Like I said, I even dress up the boxed version so there’s always something I add to elevate the basic recipe. So, how else can you customize this basic copycat homemade rice pilaf recipe?

What does this copycat homemade rice pilaf recipe taste like?

The boxed version but much better. The flavors are fresher and taste so so much better than the box. I mean, lord knows how long that box sat in a warehouse. Then how long did it sit on the shelf? Who knows! But since you’re making it with your own pantry ingredients, you know how long they’ve been in there. And it’s pennies on the dollar to make this as opposed to a dollar plus for a small box that may feed 3 people.

The bouillon makes the difference in this recipe. I’ve tried it with other bullion, and they just don’t’ have the chicken flavor. So, do yourself a favor and get the Maggi chicken bouillon. You will love the chicken flavor that is brings to this pilaf party. And you will use it in other recipes, too. I know I have. It just has a chicken flavor unlike any other.

How can I customize this homemade rice pilaf recipe?

Add more onions or change it to shallots. Try some carrots and celery or even mushrooms. Go a Latin route with some bell peppers and corn, maybe try a jalapeno or poblano in there. Or even go bold with a chipotle in adobo. Add something different like asparagus or green beans, cut into bite-sized pieces of course. And some of these will be best added at the start of the cooking time and some might benefit from being added halfway or even closer to the end of the cooking time. It just depends on the veg and how long it takes to cook.

Add some crunch! This could also be from vegetables. A crisp tender broccoli or Brussels sprout would be a great additional to any rice pilaf recipe. Then there’s the obvious nuts. Toasted almonds, sunflower seeds, pistachios are all great additions depending on the star of the meal. Moroccan spiced chicken? Try jeweled rice with pistachios, dried apricots and cranberries, and some pomegranate seeds. Talk about flavor and texture!

Or make it creamy! You can make this easy coconut rice by cooking it in coconut milk.  Or stir in some heavy cream and Parmesan at the end of the cooking time. For my creamed spinach rice, I added both cream, cheese, and spinach to make it a hearty side dish for dinner. Skip the spinach and stir in some mushrooms or even some cooked chicken and turn this side dish into a main dish! 

If you have leftovers, you can make this easy black beans and rice. Since I always fail at Mexican inspired rice recipes, I’ll be keeping both my recipe and this one on hand for the next time I want some rice with my enchiladas or tacos.  Or try this Italian basil fried rice. 

So, as you can see, a basic recipe for rice pilaf can be customized to make so many different recipes. From adding in cream and cheese to difference vegetables and texture with nuts and seeds, this homemade rice pilaf copycat recipe can be your new go to side dish for dinner. Including holiday dinners!

Recipes with Rice

15 Healthy Rice Bowls

Say goodbye to boring meals and hello to these 15 mouthwatering rice bowl recipes. Perfect for a quick lunch or dinner, they're healthy, flavorful, and super satisfying.

Read More

Buffalo Chicken Stuffed Peppers

Spice up your weeknight dinner routine with these easy and delicious Buffalo Chicken Stuffed Peppers. Your family will be begging for seconds!

Read More

Chicken Kiev Stir-Fry

Dinner is sorted with this Chicken Kiev Stir-Fry. Bursting with garlic butter flavor and the crunch of green beans, it’s a meal you’ll want to make again and again.

Read More

Chicken with Walnuts

Chicken with Walnuts brings the perfect mix of savory crunch and cozy fall flavor. Golden chicken, toasted walnuts, and a hint of warmth in every bite. A simple dish that tastes like comfort.

Read More

Easy Mexican Chicken Bowl

Say adios to boring meals and hello to flavor with this Easy Mexican Chicken Bowl. It's a winner for busy weeknights

Read More

Ginger Garlic Chicken Stir-Fry

Stir-fry is so easy to throw together. Some frozen stir-fry blends, a can of baby corn, some meat, and some rice and voila! Ginger Garlic Chicken Stir-Fry is born!

Read More

Meatloaf Stuffed Peppers

Imagine coming home to the comfort of meatloaf stuffed peppers, bringing family and friends together around the table. Try this recipe for your next cozy night in.

Read More

Pumpkin Miso Risotto

This Pumpkin Miso Risotto recipe is the answer you've been looking for to impress your family and friends at your next holiday gathering. A unique, flavorful side dish that will leave everyone asking for seconds.

Read More

Salsa Chicken Burrito Bowls

Transform your burrito game with these Salsa Chicken Burrito Bowls. Packed with protein and veggies, they're a delicious and nutritious option for any meal.

Read More

Thai Eggplant Posole Over Rice

Who says vegetarian meals have to be boring? This Thai Eggplant Posole is bursting with flavor and sure to satisfy any craving.

Read More

Skillet Mexican Beef and Rice

Looking for a new twist on traditional Mexican cuisine? Try out this Skillet Mexican Beef and Rice dish, packed with flavor and sure to please your taste buds!

Read More

Saucy Skillet Cordon Blue with Rice

Forget takeout, this Saucy Skillet Cordon Blue with Rice is the real deal! Quick, easy, and oh-so-delicious. Who else loves a good skillet meal?

Read More

Jeweled Rice

Transform your regular holiday side dishes into something extraordinary with this exquisite Jeweled Rice recipe. Each grain is infused with colorful fruits and nuts, making every bite a burst of joy on your plate.

Read More

Hawaiian Sticky Chicken with Rice and Peas

Hawaiian Sticky Chicken is a little sweet, sour, spicy, and crunchy but it’s packed with amazing texture and flavor.

Read More

Green Chile Chicken and Rice

Raise your hand if you love a good one-pot meal! This Green Chile Chicken and Rice is the perfect combination of spicy and savory. Plus it's minimal clean up, maximum flavor!

Read More

Cheesy Broccoli Chicken Rice

A delicious one skillet meal, this Cheesy Broccoli Chicken and Rice is hearty and full of flavor. Your picky eaters won’t mind eating broccoli in this dish!

Read More

Creamed Spinach Rice

Creamy, comforting, and incredibly satisfying, Creamed Spinach and Rice is a beloved dish that pleases the palate with its distinct flavors.

Read More

Easy Pork Fried Rice

Upgrade your takeout game with this Easy Pork Fried Rice! Perfect for a quick weeknight meal. Adding flavor to the eggs before you cook them is the game changer in this recipe.

Read More

Green Chile Chicken and Rice Skillet

Green Chile Chicken and Rice Skillet is the kind of easy one-pan dinner that brings bold Southwest flavor to a busy weeknight. Tender chicken, fluffy rice, green chiles, melted cheese, and cozy skillet comfort come together in every bite.

Read More

Ham and Pea Fried Rice

Ham and Pea Fried Rice is quick and easy. It’s made with leftover ham from #Easter. A great way to use leftover ham and rice to make a fun meal for your family.

Read More

Hawaiian Fried Rice

Take your taste buds on a trip to Hawaii with our irresistible Hawaiian fried rice. Featuring juicy chunks of pineapple, tender ham, and a touch of soy sauce, this dish is a tropical paradise in a bowl.

Read More

Mushroom and Wild Rice Casserole

Mushroom and Wild Rice Casserole is packed with mushrooms and cheese. It’s a quick recipe using boxed rice pilaf mix and cream of mushroom soup. But there’s no denying it tastes totally homemade.

Read More

Quick One Pot Red Beans and Rice

Quick One Pot Red Beans and Rice is a budget-friendly Cajun dinner with turkey kielbasa. Perfect for easy weeknight dinners, family meals, meal prep, and National Rice Month.

Read More

Rice and Cheese Chiles Rellenos

Upgrade your Rice and Cheese Chiles Rellenos game with this simple recipe! Perfect for #MeatlessMonday or any day of the week. Your taste buds will thank you.

Read More

Roasted Pepper, Black Bean and Rice Enchiladas

Roasted Pepper, Black Bean and Rice Enchiladas offer a blend of smoky peppers, creamy black beans, and fluffy rice inside warm tortillas. This recipe is simple to put together and perfect for anyone seeking a satisfying, meatless dinner option.

Read More

Skillet Chicken Kiev with Rice

Spice up your dinner tonight with this mouthwatering Skillet Chicken Kiev, served on a bed of fluffy rice. Perfect for date night or a dinner party.

Read More

Wild Rice and Sprouts Pilaf

Wild Rice and Sprouts Pilaf is the perfect side dish to any holiday meal. Any meal for that matter. With long grain and wild rice simmered with Brussels sprouts and thick cut bacon, it’s a side dish you’re family will love!

Read More

Yield: 8

Homemade Rice Pilaf

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Skip the boxed mix and make Homemade Rice Pilaf at home. With some simple pantry ingredients, the sky, and your imagination, is the limit with all the ways you can customize this simple recipe.

Print

No Ratings

Ingredients

• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 1/2 cup orzo pasta
• 1 cup long-grain rice
• 1/3 cup finely chopped onion
• 1 tablespoon minced garlic
• 1 tablespoon chicken bouillon
• 1 tablespoon dried minced onion
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley
• 3 cups water or chicken broth

Instructions

1. Heat the butter and olive oil in a skillet over medium-high heat. Add the rice and orzo and toast until lightly golden brown. Stir in the onion and garlic and sauté until the onion begins to soften, about 3 to 5 minutes.
2. Stir in the bouillon and the spices. Cook 1 minute before adding the water or chicken broth. Stir to combine and bring to a boil. Cover the skillet and reduce the heat to medium.
3. Simmer 12 to 15 minutes before checking the rice. If it’s almost al dente, put the lid on the skillet, turn the heat off, and let the rice steam for another 8 to 10 minutes or until the rice is cooked through.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 87Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 5mgSodium 312mgCarbohydrates 12gFiber 1gSugar 1gProtein 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

The post Homemade Rice Pilaf – Better Than the Box appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I’ve never made creamed spinach, but I have made creamed collard greens. Which is kind of the same thing. Just with a different green. And I didn’t believe that creamed spinach (or in that case collard greens) was really just vegetable cooked with cream.

What is creamed spinach?

It’s spinach with a cheesy cream sauce. It’s like spinach alfredo. The sauce is very much like an alfredo sauce. Simmering cream until it’s thickened and then adding Parmesan cheese is exactly how I make my alfredo sauce. I even put a little nutmeg in there because I insist that all creamy cheese sauces should have some in there. It’s a level of flavor you don’t really taste but know it’s there.

Some recipes simmer the cream until it’s thickened. And some use a beurre manié to thicken the sauce. That’s just a fancy way of saying butter mixed with flour. I’d rather let the cream do what it’s supposed to do and thicken on its own. It makes for a more delicious sauce.

What is Creamed Spinach Rice?

It’s an idea I had as I repurposed some rice pilaf the other day. For some reason, I made enough homemade rice pilaf for the whole neighborhood. And you all know how I don’t like to waste food. So, I had to find a way to use up the leftover rice. Not just reheat it and eat it again.

I combined the idea of alfredo sauce with the leftover rice. I simmered the cream and added cheese. Then I stirred in the rice after I reheated it in the microwave. That made the rice oh so creamy and delicious. It was the best way to repurpose the leftover rice pilaf.

That’s when I thought about the spinach that I had in the fridge. I made orzo with sausage and spinach. And I usually use orzo with my rice pilaf. So, it was a natural conclusion to combine the alfredo leftover rice I made with creamed spinach. And this Creamed Spinach Rice was born.

What do you need to make Creamed Spinach Rice?

• butter and oil
• rice
• shallots and garlic
• chicken bouillon
• garlic and onion powder, sage, rosemary, and crushed red pepper
• chicken broth and heavy cream
• spinach
• Parmesan cheese

There’s nothing magical in there. They are all common ingredients that you might have in your kitchen right now! And there are no complex techniques in making creamed spinach rice. If you can make rice, then you can easily make this recipe for your Easter dinner, or any dinner for that matter.

How do you make Creamed Spinach Rice?

It starts basically with rice pilaf. We rarely if ever had boxed pilaf mixes when I was growing up. We made it from scratch almost all the time. The same with the boxed mac and cheese, too. But that’s another story.

Rice pilaf starts with toasting the rice. Toasting the rice adds a depth of flavor to the pilaf. It makes the rice have a little nutty flavor. Once the rice is toasted, the garlic and shallot go into the pan. I don’t add the aromatics with the rice because I don’t want the garlic to start to overcook and turn bitter.

Then I add the herbs and spices. I let them toast in the pan a little before the chicken stock goes into the pan. It heightens the flavors of the herbs and spices if you let them heat up before the liquid is introduced to the pan.

The broth goes into the pan and let it come to a boil. Then reduce the heat and cover the pan. Simmer the rice 15 minutes and check it. If it’s al dente then you can add the spinach. I used fresh spinach. If you want to use frozen spinach, make sure you squeeze it dry. There’s a LOT of liquid in frozen spinach.

Cover the pan and let the rice finish cooking 5 to 10 minutes. That’s when you stir in the cream. Let the cream heat up and start to thicken before stirring in the Parmesan cheese. Less is more in the case of this recipe. You think 1/4 cup doesn’t seem like a lot. At least for a cheese lover like me. But it really is the perfect amount.

What does creamed spinach rice taste like?

Oh so creamy and delicious. The rice has a rich flavor with all the broth and seasoning that the rice absorbed. The spinach is tender and plays off the flavor of the rice. Then there’s the creamy Parmesan sauce. It brings this whole dish together.

You can easily scale this recipe up or down as you need. Double for large family gathering, or half it just for the two of you. That’s what I love about this recipe. It’s so customizable! And perfect for Easter dinner or any dinner for that matter.

Yield: 8

Creamed Spinach Rice

Cook Time: 30 minutes

Total Time: 30 minutes

Creamed Spinach Rice combines the vintage spinach recipe with delicious rice for a hearty side. It’s great with ham and lamb for Easter, but also grilled chicken or even steaks.

Print

No Ratings

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup long grain rice
• 1/4 cup diced shallots
• 1 tablespoon minced garlic
• 1 tablespoon chicken bouillon granules
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground sage
• 1/2 teaspoon rosemary
• 1/4 teapsoon crushed red pepper
• 2 cups unsalted chicken broth
• 1 cup heavy cream
• 1/2 cup milk
• 8 ounces fresh baby spinach
• 1/4 cup Parmesan cheese

Instructions

1. Heat butter and olive oil in a skillet on high heat. Stir in the rice and cook until it starts to turn white.
2. Stir in the garlic and shallots and cook for 1 to 2 minutes or until fragrant. Add the garlic and onion powders, sage, rosemary, and crushed red pepper and cook for one more minute.
3. Stir in the chicken broth and bring to a boil. Reduce heat to medium-low and simmer 15 to 20 minutes or until the rice is al dente.
4. Add the spinach and cream, cover, and cook for 5 to 10 minutes more or until the rice is cooked through.
5. Stir in the Parmesan cheese and serve.
   

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 208Total Fat 17gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 6gCholesterol 47mgSodium 310mgCarbohydrates 11gFiber 1gSugar 2gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Delicious Easter Dinner

• Creamed Spinach Rice from A Kitchen Hoor’s Adventures
• Honey Mustard Glazed Ham from Jen Around the World
• Instant Pot Ham Stock from Palatable Pastime
• Kale Sweet Potato Salad from Art of Natural Living
• Rosemary Grilled Leg of Lamb from That Recipe

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Creamed Spinach Rice is an Easy Side Dish appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Mushroom and wild rice casserole is a hearty, comforting dish.  It combines earthy mushrooms with the nutty flavor of wild rice.  You bake it all baked together in a creamy sauce. For quicker and more convenient preparation, you can make Instant Pot wild rice.  This reduces the cooking time while preserving its chewy texture and robust taste. This casserole is perfect for family dinners or potlucks, offering a delicious vegetarian option that’s both satisfying and easy to make.

For some reason I have really had to test these recipes this week. I don’t know why. Usually they’re pretty good right out of the gate, but not these three. This one in particular tripped me up the second time I made it. Of course, this one falls under the “there’s not enough natural light at dinner” like the others do. Even with daylight savings coming up there’s still not enough natural light. And pulling out the studio light is always less than ideal.

I have a BFA in applied photography. You would think I knew how to do this, but I learned with a full studio of both flood and strobe lights. And all the room in the world in the studio. Here? I have one light and one umbrella. Oh and about a 3 x 6 foot area to work with. I do the best I can.

Who invented rice pilaf?

Rice pilaf is document first in Persian texts. A scholar wrote some texts on cooking ingredients which included a version of rice pilaf. Of course, this method spread throughout landing in Spain with paella, Asian pilau, and Indian biryani.

While most countries use basmati rice, some countries like Armenia use a bulger to make pilaf. Some form of rice pilaf can be found from Afghanistan to Uzbekistan. Basically, from Eastern and Western Europe through to the Asian Pacific. That spans a large part of the globe. Crazy!

How do you make rice pilaf?

Okay. When I was growing up we didn’t buy most of the convenience, prepackaged mixes. Macaroni and cheese. From scratch. Parmesan noodles. From scratch. Rice pilaf. From scratch. Of course it tastes better from scratch. But we rarely had wild rice with our pilaf.

For me, the basic recipe is oil, garlic, onion, rice, wine, broth, and aromatics. I saute the onions and garlic. Then I add in the rice and cook it until it turns opaque. I add the wine, if using. If not I’ll add a little chicken stock to deglaze the pan. Then the rest of the broth goes in with the herbs and spices. Cover and simmer 20 or so minutes until done. Simple.

How to you keep the rice fluffy and not sticky?

There are a few tricks you can use to keep your rice fluffy and not sticky. The first thing I do is to rinse my rice. I put the rice in a bowl and cover it with cold water. Then I stick my hand in there and squeeze the rice through my fingers making sure to rub as much of the starch off the rice as I can.

You can toast your rice before putting it in the water. This will not only add extra flavor to your rice, but it also coats the grains with oil preventing them from sticking. If you go this route make sure to add hot water to the rice so it doesn’t slow down the cooking and possibly make your rice gummy.

I know it’s difficult, but once the timer goes off you have to let the rice sit. It needs to steam to become fluffy and delicious. And once it’s steamed, I take a fork and fluff the rice. This separates the grains and makes the rice airy and delicious. I usually add in some butter and garlic salt when I fluff rice. You should always flavor your rice after cooking.

How do you make Mushroom and Wild Rice Casserole?

I totally planned on using rice and wild rice in this recipe. But I didn’t want to purchase a large container of wild rice. That’s kind of expensive. My usual grocery store didn’t have smaller packages. So, I thought, “Why not use a wild rice mix?” It has rice and wild rice. They would cook at the same time. And they have seasoning in the package. Besides that, it’s one of my favorite rice mixes.

For those that haven’t cooked wild rice, it takes FOREVER! It cooks longer than brown rice, which takes longer than white rice. And sometimes you must drain it when it’s finished cooking because it might not soak up all the liquid. When I tried to cook wild rice, it sort of exploded on me. Kind of like popcorn. So, I’m not ashamed to say I used a box mix for this recipe.

I heated the pan up a little too hot when I made this the final time. So, I started with the mushrooms. I don’t know about you, but I like my mushrooms to have a little caramelization on them. I want them to be brown and have flavor. That’s why I was fine with starting them in the hot pan. When they released their juices and started to brown, I added the onions. When they start to turn translucent then I add the garlic.

Yes, I know most start with onions and garlic, but I don’t want either to burn. And if I start with the onions and garlic, the garlic gets too browned and turns bitter. That’s never a good flavor in any recipe. That’s why I started with the mushroom.

Why do you toast the rice?

Toasting the rice serves a purpose. And I always toast my rice in the pan when I’m making any kind of pilaf. Including package pilafs. Toasting the rice adds flavor. For thar flavor to really develop, toast the rice longer than you think. Make sure the grains of rice are at least white and not the semi-translucent white of the raw kernels. Sometimes I toast it a light brown for a more nutty flavor.

The oil in the pan also coats the rice preventing it from sticking together. Box mix or from scratch, toasting the rice prevents clumping. This is a great time to use a flavored oil to add more flavor to your pilaf. I have 4 different infused olive oils on the counter. We use the garlic oil ALL THE TIME! But I also have a rosemary, basil, and harissa blend. I think there’s a mushroom and sage oil there, too. Don’t quote me on that one.

When the rice is toasted everything goes into the pan minus the Parmesan. That’s saved for later. Yes, there’s cream of mushroom in there. If you don’t want to use it, then add an additional cup of cream. I like the additional mushroom flavor it adds to the recipe. But I understand how some might not want to use canned soup.

Cover your pan and put it in the oven. I was so thrilled when I realized I could BAKE the boxed rice mixes. This is a like a mind blown situation. Yes, I know they’re quick to cook on the stove, but sometimes I want to just kick things up and try something new. And knowing that I can bake rice give me so many ideas! Stay tuned.

When the rice is just about done, pull the dish and sprinkle the Parmesan cheese on top. Let it bake until the cheese is melted. Then let it rest for at least 5 minutes before serving. You want all the flavors to meld and just chill in the pan. And this recipe is so deliciously creamy and full of mushroom flavor. You’ll want to double it for leftovers. It’s THAT good.

Yield: 12

Mushroom and Wild Rice Casserole

Cook Time: 40 minutes

Total Time: 40 minutes

Mushroom and Wild Rice Casserole is packed with mushrooms and cheese. It’s a quick recipe using boxed rice pilaf mix and cream of mushroom soup. But there’s no denying it tastes totally homemade.

Print

No Ratings

Ingredients

• 3 tablespoons butter
• 1 cup diced onion
• 3 cups sliced mushrooms
• 1 tablespoon minced garlic
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground sage
• 2 wild rice pilaf packages
• 10.5 ounces cream of mushroom soup
• 1 cup chicken broth
• 1/2 cup cream
• 2 cups Gruyere
• 1/2 cup Parmesan

Instructions

1. Preheat oven to 350 F.
2. Melt the butter in a large skillet over medium-high heat.
3. Sauté the onions until they begin to soften.
4. Add the mushrooms and sauté until they release their juices; about 5 to 7 minutes.
5. Stir in the thyme, sage, and rice from the packages.
6. Cook the rice until it starts to turn white.
7. Combine the cream of mushrooms soup with the chicken broth and cream.
8. Stir in the seasoning package before adding the cream mixture and the Gruyere cheese.
9. Bring to a boil.
10. Cover and bake at 350 F for 20 to 25 minutes or until the rice is cooked through.
11. Remove the cover, sprinkle with the Parmesan cheese, and cook until the cheese is browned and bubbly.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 242Total Fat 17gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 6gCholesterol 48mgSodium 516mgCarbohydrates 14gFiber 1gSugar 3gProtein 10g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Friday Holiday Side Dish Recipes:

Holiday Side Dish Recipes Friday 2022

Cauliflower Carrot Gratin

Photo Credit: anaffairfromtheheart.com

Comforting Cauliflower Carrot Gratin is a wonderful side dish full of veggies, and a creamy cheese sauce topped with golden brown breadcrumbs.

Read More

Creamed Lima Beans with Bacon

Photo Credit: www.karenskitchenstories.com

Creamed lima beans enriched with smoky bacon.... the perfect side dish for a Southern-style holiday dinner. 

Read More

Homemade Sausage and Herb Stuffing Recipe

Photo Credit: blogghetti.com

A family favorite recipe for the holidays, this Homemade Sausage and Herb Stuffing uses store-bought bread cubes, spicy sausage, vegetables,

Read More

Loaded Cauliflower Casserole

Photo Credit: www.hezzi-dsbooksandcooks.com

Loaded Cauliflower Casserole is a tasty side dish mixed with sour cream, cheddar cheese, and bacon that is fancy enough for the holidays.

Read More

Orange Glazed Green Beans and Butternut Squash

Photo Credit: www.thespiffycookie.com

Citrus is a great compliment to ham but instead of glazing your ham, try these orange glazed green beans and butternut squash as a festive side dish.

Read More

Homemade Egg Noodles in Chicken Broth

Photo Credit: artofnaturalliving.com

Homemade Egg Noodles in Chicken Broth are a rich and flavorful holiday side or special treat any time. Grandma's recipe!

Read More

Stovetop Spicy Sweet Potatoes

Photo Credit: magical-ingredients.com

These are delicious, vegan sweet potatoes that cane be made quickly on the stovetop. The sweet and spicy flavor combinations in this curry makes this just out of the world.

Read More

Sweet and Spicy Broccoli

Photo Credit: adayinthelifeonthefarm.blogspot.com

This delicious vegetable side dish is perfect for any holiday meal. It is perfect with your roast meats during Fall and Winter holidays and amazing with your grilled meats during the Summer Holidays.

Read More

The post Mushroom and Wild Rice Casserole appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I know I’ve talked about growing up and cooking Chinese food.  I mean, we grew up cooking lots of different cuisines and I loved every minute of it, for the most part.  Still can’t stomach those oysters.  Anyway, even as a youngster I remember one of my most prized possessions was a youth cookbook with recipes from around the world.  There was Mexican, Chinese, Irish, English, and a few others I can’t remember.  I don’t have the cookbook now.  While I’ve grown up to bigger and better cookbooks I still remember how fond I was of that cookbook.

I think I made every recipe in that cookbook, but I can’t remember.  What I do remember is another favorite cookbook from my childhood that I do have in my library.  We called it the little yellow Chinese cookbook.  I don’t remember it’s actual name.  We just called it that because it was little, it was yellow, and it was a Chinese cookbook.  I know, kind of boring, but it worked.

Whenever we wanted to cook some good Chinese food, we would pull that cookbook out.  It had everything you could imagine and then some.  We made hot and sour soup, egg rolls, date filled wontons, kung pao chicken, beef with broccoli, lemon chicken, egg drop soup, dumplings, and even almond cookies.  I’m telling you, our house could smell like the best Chinese place in town when we were cooking up a storm from that little yellow cook book.

Confessions of a picky eater.

This Chicken with Walnuts recipe is one of my favorites that we used to make from that cookbook.  Okay.  I have to confess something to  y’all, and I know I’ve said this before.  I was very picky growing up.  To the point that when I saw all the “things” that went into hot and sour soup, I wouldn’t touch it.  I was an egg drop girl after seeing tree ears.  Have you heard of tree ears?  It was moo goo gai pan or beef with broccoli for me growing up.

But since Mom and Dad were persistent in getting me to eat all of these dishes, I love all of them and look back fondly on all the time we spent making them in the kitchen.  To date, my hands down fave is mu shu pork with those little pancakes.  I do not like the hoisin, but I’ll eat my weight in the pork and vegetable mixture.  Next is probably General Tsaos.  I can also kill a bowl of hot and sour and dumplings.

And egg rolls?  Just not the same as Mom’s.  I’ve threatened the hubs that I will be making these at some point this winter.  Because they’re pretty time consuming I’d rather not try them in the middle of summer.  I just get too hot cooking like that in the summer.  They were my favorite for breakfast the next day, too.  So so good especially with homemade mustard.  You can’t beat house mustard.

Not to mention they go really well with this dish.  This dish that tastes just like I remember it.  All those ginger, garlic, soy flavors just flooded memories of pulling out that yellow book, choosing a recipe to cook, and all hands getting in and helping.  Boy do I miss those days.

But now I get to make new memories.  And I get to try out new recipes from different countries.  With the internet, which wasn’t all that great back then, I can find practically any recipe I could ever want to cook.  I’ve travelled to Afghanistan, Russia, Bosnia (literally for this one), and Albania from my kitchen just to name a few.  I started a series, and I should get back to it, where I was picking a dish from every country in the world.  That spreadsheet is around here somewhere.

So, this Chicken with Walnuts dish brought of flood of lots of different memories.  And it always amazes me what I think of when I cook a dish.  Especially one from my childhood.  Have you been flooded with memories after cooking a dish?  So much so that you just have to take a step back and experience it again before getting back to cooking?

Sorry, didn’t mean to get all nostalgic on ya.  *grabs tissues*

Anyway.

This Chicken with Walnuts is so simple but has amazing flavor.  The ginger and soy coat the chicken while the garlic and veggies swim in the delicious sauce.  The walnuts have a nice, toasty crunch that is completely different than peanuts.  Trust me on this one.  Not only are they different nuts – I know, right?  Crazy! – but they have a totally different texture, flavor, and element in this dish.  Do not substitute unless you’re allergic to walnuts, and then maybe try pecans or chopped Brazil nuts?  Just not peanuts.  Save those for this Satay Beef Noodle Bowl.

I think I have to make this one again.  Soon.  It’s so good and truly does make your kitchen feel like the hottest Asian restaurant in town.  Dress it up and try eating on your good china with this one.  It’s worth it!!

Yield: 4

Chicken with Walnuts

Cook Time: 20 minutes

Total Time: 20 minutes

Chicken with Walnuts is a childhood favorite homemade take-out recipe.  Packed with delicious chicken, walnuts, and lots of veggies it tastes just like I remember!

Print

No Ratings

Ingredients

• 1 1/2 pounds chicken breast cut into bite-sized pieces
• 1 tablespoon tamari soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon minced ginger
• 1 1/2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon minced ginger
• 2 teaspoons hoisin sauce
• 1 teaspoon cornstarch
• 2 cups chopped bell pepper
• 1 cup chopped onions
• 8 ounces bamboo shoots
• 1 cup chopped celery
• 1/2 cup walnuts

Instructions

1. Cut the chicken into bite-sized pieces. Combine with the one tablespoon of soy sauce, one teaspoon of sesame oil, and teaspoon of ginger and set aside.
2. Combine the 1 1/2 tablespoons of soy sauce with the teaspoon of sesame oil, tablespoon of ginger, 2 teaspoons of hoisin sauce, and the cornstarch. Set aside.
3. Heat a wok or large skillet to high heat. Add the canola oil and swirl to coat.
4. Add the peppers and celery and stir-fry 2 to 3 minutes before adding the onions and bamboo shoots. Continue cooking the vegetables an additional 2 to 3 minutes before removing from heat.
5. Add the walnuts and cook until lightly browned. Remove from heat.
6. Cook the chicken until browned. Return the vegetables and walnuts to the pan and stir in the sauce. Reduce the heat to simmer and cook until the sauce thickens.
7. Serve over rice

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 465Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 145mgSodium 1010mgCarbohydrates 18gFiber 4gSugar 8gProtein 59g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Nutty Recipes

• Almond Ricotta Fudge from Magical Ingredients
• Apple Cider Donuts with Pecan Sugar Topping from Hezzi-D’s Books and Cooks
• Banana Bread Pecan Scones from Blogghetti
• Chicken with Walnuts from A Kitchen Hoor’s Adventures
• Chocolate Chip Pecan Pie from Fresh April Flours
• Maple Vanilla Granola from Art of Natural Living
• Pistachio Crusted Salmon from That Recipe
• Potica Nut Roll from The Spiffy Cookie
• Rocky Road Brownies from Hostess at Heart

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Chicken with Walnuts appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.