GLUTEN FREE JAPANESE CURRY RICE
If you didn't need to eat GF, you would just use one of the boxed rouxs, like the Japanese do (House Vermont Curry, etc.) But those contain wheat flour, so... I like to add a cup of sour cream at the end, which is not Japanese, but makes it even more rich tasting.
Provided by Lelandra
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 1. Rinse the rice and get it cooking in your rice cooker.
- 2. Put the potatoes and carrots in a pan with water to cover and simmer to soften them.
- 3. In the final pan (e.g. a 5 qt stew pot), brown the meat. Remove meat from pan and set aside.
- 4. Add butter to pan, melt, and add onions, and garlic. As the onions go translucent and start to brown, add the mushrooms. Cook them down a bit. Add gingerroot.
- 5. Combine the rice flour, salt, sugar, curry powder. Add to onion/garlic/mushroom and mix. Add the beef broth and stir to mix it in and make sure there's no lumps of flour mixture. As it starts coming to a boil, you can add back the meat and drained carrots and potatoes. Once it's thickened and the meat is heated through again, it's done. I like to stir in a cup of sour cream for added richness, but this is optional.
- The traditional way to serve this is in a large bowl with rice on one half and curry on the other, with a teaspoon or so of beni shoga on the side.
- Itadakimasu!
Nutrition Facts : Calories 1653.5, Fat 102.8, SaturatedFat 45.4, Cholesterol 158.2, Sodium 1240.4, Carbohydrate 155.2, Fiber 6.5, Sugar 9.5, Protein 24.1
JAPANESE CURRY RICE
A classic, but simple take on curry rice that is famous in Japan and is enjoyed world-wide. I got this recipe from one of my Japanese friends when we were little. Her mom used to make it for us as a special treat, and also made us each a small cookbook with our favorite dishes she would make us in it. I came across the book the other day and tried out a few recipes. This was one of them. I hope you guys all enjoy it! ^_^
Provided by Kisskagome13
Categories Curries
Time 1h45m
Yield 4-8 serving(s)
Number Of Ingredients 18
Steps:
- If making the garam masala combined 1 tsp ground cloves, 1 tsp ground ginger, 1 tsp ground cinnamon, and 1 tsp black pepper in a small bowl. Place in an air tight container and put aside.(Note: You will not be using all of this in the recipe.).
- Start by cutting your choice of meat, the potatoes, carrots, and onion (or celery) into bite-sized pieces.
- Heat a deep pan on medium.
- Add the cooking oil and the meat.
- Saute until the meat is fully cooked.
- Add vegetables and saute together.
- Add the 1 cup of water to the pan and bring to a boil.
- Turn the heat down to low and cook for 40-50 minutes.
- In a separate pan heat the 3 cups of water and add the two types of bouillon to make soup.
- Slice the remaining two onions very thinly. (it will be better for the recipe this way).
- Heat butter in another pan and saute onion slices until they are brown for 15-20 minutes.
- Add the garlic and the ginger to the pan and saute well.
- Add flour and curry powder and saute over low heat.
- Slowly pour the soup into the pan, little by little, stirring quickly.
- Simmer the curry roux until thickened. (Resist the urge to add more flour. It may seem a little thinner than desired, but it will thicken once added to the meat and vegetables.).
- Once the curry roux is thickened, add the garam masala. (Try to sprinkle it in, instead of dumping the lot of it inches If there are clumps, it will take longer to dissolve).
- After the meat and vegetables have been cooking for 40-50 minutes add the curry roux to them. (Do not drain the meat and vegetables first. The water remaining will flavor the curry further).
- Stir and let simmer for ten minutes.
- Sprinkle with salt.
- Serve the curry over Japanese rice.
Nutrition Facts : Calories 625.9, Fat 20.4, SaturatedFat 7.8, Cholesterol 110.5, Sodium 314.2, Carbohydrate 70.2, Fiber 7, Sugar 5.9, Protein 38.8
MAPLE PECAN RICE PUDDING
Steps:
- In a small bowl, combine the raisins and bourbon. Set aside.
- Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
- Stir in 4 cups of half-and-half and the sugar and bring to a boil. Simmer uncovered for 25 to 30 minutes, until the rice is very soft and the pudding is thick. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, maple syrup, maple flavoring, and the raisins with any remaining bourbon. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Cool slightly, add the pecans, and serve warm or chilled. Drizzle each serving with extra maple syrup, if desired.
MAPLE PECAN CRUSTED DUCK BREAST
Im not sure if this was an actual recipe I found or one that I just substituted ingredients to make but it turned out incredible, especially for my first time to cook duck! Im not sure of the size bottle of maple syrup used I think it was 12 or 16 ounces. I served this with salad and baked sweet potatoes just buttered with salt and pepper. PREP TIME DOES NOT INCLUDE MARINATE TIME.
Provided by princessshree85
Categories Duck
Time 1h
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 3
Steps:
- Rinse and dry duck breasts, then stab full of holes with a skewer or a knife works fine too.
- Lay the duck in a large bowl, avoid overlapping if possible and pour enough maple syrup over breasts to cover.
- Cover and refrigerate for 3 hours or overnight.
- Pour 1/2-3/4 of the pecans in a zip bag and smash well with a rolling pin. You may wish to pulse in a food processor instead.
- Remove duck from frige and set at room temperature for 10 minutes.
- Preheat oven to 375 degrees.
- One breast at a time baste with remaining syrup and a basting brush, then roll in pecan crumbs.
- Place in a buttered baking dish.
- Bake for 40-45 minutes. You want the duck to be a little rare or it will be tough.
Nutrition Facts : Calories 1564.3, Fat 107.9, SaturatedFat 14.1, Cholesterol 326.4, Sodium 211.8, Carbohydrate 91.8, Fiber 10.9, Sugar 72, Protein 69.2
MAPLE PECAN CRUSTED SALMON
This robust dinner (or lunch!) salad is a little Southern, a little Southwestern and a lot delicious. Save time by using leftover cooked chicken from another meal or store-bought rotisserie chicken.
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- In a medium saucepan, melt the butter. Stir in the maple syrup, Worcestershire sauce, salt, pepper, and ground mustard. Stir over medium heat until the mixture is warmed through, 3-4 minutes. Remove from the heat and let cool to room temperature.
- While the marinade is cooling, pour the pecans into a dry skillet and heat over medium heat, tossing frequently, until golden and toasted. Remove from heat; let the pecans cool to room temperature and then chop finely.
- Place the salmon fillets in a gallon-sized ziploc bag. Pour the maple marinade over the salmon, coating the salmon pieces evenly. Seal the bag and refrigerate for 30 minutes or up to 4 hours. Preheat the oven to 325 degrees. Line a baking sheet with foil and lightly spray with nonstick cooking spray.
- Place the toasted, chopped pecans on a plate or shallow pie dish. Remove the salmon from the refrigerator. Dip the top side of each salmon fillet in the pecan crumbs pressing the salmon lightly into the pecans so they adhere to the top of the salmon. Place the fillets pecan-side up on the prepared baking sheet.
- Sprinkle the salmon with a pinch of salt.
- Bake the salmon for 20-22 minutes until cooked through but still tender inside (not overcooked). The salmon should flake easily with a fork but still be soft and not dry. Serve immediately with fresh lemon wedges.
LEMON CURRY RICE
You can make this recipe as a subtle side dish or add some cooked broccoli, chicken, and red bell pepper for a main course meal. I actually make this curry a little hotter by adding more curry powder.
Provided by Geema
Categories Curries
Time 38m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the broth, and lemon juice in a medium saucepan until boiling.
- Add the rice, stir, and turn heat to low.
- Cover and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
- Remove pan from heat.
- Stir in lemon peel, curry powder, garlic salt and pepper.
- Cover and let sit for 10 minutes.
- Fluff rice lightly with fork and sprinkle with the toasted almonds and ginger.
MAPLE CHICKEN CURRY
My sister made this for me one time and I have made it for others and the recipe has been passed on so many times. My sister ate this at a friend's house and tried to re-create it without the recipe. She tried so many times and discovered that making it great had to do with the cream! Serve with basmati rice with saffron.
Provided by Erin Bruegger
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken until no longer pink in the center, about 10 minutes. Remove skillet from heat.
- Heat 1 tablespoon olive oil in a separate skillet over medium heat; cook and stir onion, red bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add carrots and cook over low heat until carrots are slightly tender, about 5 minutes more.
- Mix chicken, cream, and curry paste into onion mixture and simmer until heated through, about 5 minutes. Add maple syrup and simmer until thickened, about 5 minutes.
Nutrition Facts : Calories 454.4 calories, Carbohydrate 26.4 g, Cholesterol 125.4 mg, Fat 30.8 g, Fiber 2.4 g, Protein 19 g, SaturatedFat 15.2 g, Sodium 229.2 mg, Sugar 17.4 g
CANADIAN MAPLE RICE PUDDING
I took a few ideas a created my own rice pudding recipe. My family loves it (me particularly), and it is quick and easy to make.
Provided by Victoria
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 45m
Yield 5
Number Of Ingredients 9
Steps:
- Combine the rice and water in a saucepan over medium heat. Bring to a boil, and let simmer over low heat for 20 minutes, or until all of the water has been absorbed.
- Stir in 1 3/4 cups of the milk, sugar and maple flavoring, bring to a boil, and let simmer over medium heat until thick and creamy, about 15 minutes. Stir in the remaining milk, nutmeg, cinnamon, cloves and butter. Cook stirring over low heat for another 5 minutes. Pour into a casserole dish, or serving bowls, and let stand for 5 minutes before serving. This can be served cold also.
Nutrition Facts : Calories 259.2 calories, Carbohydrate 48.9 g, Cholesterol 13.9 mg, Fat 4.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 2.8 g, Sodium 57.3 mg, Sugar 24.9 g
PECAN RICE
This is a recipe from Ricardo. It looks so simple that I decided to write it here for my Zaar friends :) It's a recipe inspired from Louisiana.
Provided by Boomette
Categories Long Grain Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, brown the onions in butter. Add pecans, rice and chicken stock.
- Bring to boil, cover and cook at low heat without stirring, about 20 minutes.
- Stir and adjust seasoning. Serve with poultry or fish.
Nutrition Facts : Calories 328.9, Fat 19.9, SaturatedFat 5.1, Cholesterol 17.4, Sodium 153.8, Carbohydrate 33.1, Fiber 2.8, Sugar 3.4, Protein 6.1
MAPLE-PECAN-CRUSTED CHICKEN
For a dish that's both sweet and savory, try maple-pecan encrusted chicken. Serve with a side of brown rice and glazed carrots.
Provided by Greubel Rosie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place a wire rack onto a baking sheet and lightly coat with cooking spray.
- Mix maple syrup, mayonnaise, and salt together in a bowl.
- Mix panko and pecans together in a separate bowl. Dip chicken into the syrup mixture, followed by the panko mixture. Place onto the prepared baking sheet.
- Bake in the preheated oven until an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), 15 to 20 minutes.
Nutrition Facts : Calories 258.2 calories, Carbohydrate 17.1 g, Cholesterol 65.9 mg, Fat 10.9 g, Fiber 0.7 g, Protein 25.6 g, SaturatedFat 1.7 g, Sodium 181.5 mg, Sugar 6.3 g
MAPLE CAJUN MAHI MAHI
Steps:
- Heat the olive oil in a pan over medium-high heat.
- Stir the maple syrup, Cajun seasoning, and garlic powder together in a small bowl.
- Brush the maple syrup mixture over the mahi mahi fillets.
- Cook the mahi mahi in the hot oil until the fish flakes easily with a fork, 3 to 5 minutes per side.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 15.6 g, Cholesterol 81.8 mg, Fat 7.8 g, Fiber 0.4 g, Protein 21.1 g, SaturatedFat 1.1 g, Sodium 811.4 mg, Sugar 12.1 g
COCONUT CURRY RICE
I couldn't find a recipe with both coconut milk and curry - so I came up with this. It works for our family and I hope you like it, too.
Provided by DebS 2
Categories White Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a saucepan.
- Bring to a boil.
- Cover and reduce heat to low.
- Cook about 15 minutes.
- Stir and fluff rice.
- Let stand 5 minutes.
Nutrition Facts : Calories 544.6, Fat 18.3, SaturatedFat 16.3, Sodium 331.9, Carbohydrate 91.7, Fiber 1.9, Sugar 54.3, Protein 4.9
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- In a large sauce pan, bring chicken broth to a boil. Add rice, bring back up to a boil, then reduce heat to a simmer, and cover. Simmer for 20 minutes and fluff with fork.
- Heat a large, deep pan or pot over medium heat. Add oil and onion. Sauté until onion is opaque and the edges are lightly golden; about 5-6 minutes. Add garlic, and pecans. Continue to sauté until fragrant, about 2 minutes. Add fluffed rice, water, curry powder, ginger, salt and pepper. Stir until combined and rice is evenly coated with spices. Add cranberries and parsley; toss to combine. Transfer rice to serving bowl and enjoy!
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