Rice Pilaf With A Cajuncreole Twist Recipes

Steps:

• Cook 1 cup wild rice blend in boiling salted water until tender, about 40 minutes; drain. Brown 3 ounces each ground pork and chopped andouille sausage in 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 chopped red bell pepper, 2 chopped celery stalks and 1 tablespoon chopped thyme and cook until the vegetables are tender, about 7 minutes. Add 1 teaspoon Cajun seasoning, the cooked rice and 1 bunch chopped scallions and cook, stirring, 3 minutes. Season with salt.
• Per serving: Calories: 214; Total Fat: 10 grams; Saturated Fat: 2.5 grams; Protein: 9 grams; Total carbohydrates: 23 grams; Sugar: 2 grams; Fiber: 3 grams; Cholesterol: 19 milligrams;
• Sodium: 324 milligrams

Steps:

• 1. Gather your ingredients
• 2. Add the butter, and olive oil to a large skillet, sitting over medium heat.
• 3. Chef's Note: This pan will need a tight fitting lid, and be able to hold all of the ingredients.
• 4. When the foaming subsides, add the onion, bell pepper, celery, and garlic.
• 5. Sauté for about 5 minutes, or until the veggies begin to soften.
• 6. Chef's Tip: We don't want the veggies to fully cook, because in the next step, we're going to add the rice, and they'll get another 5 minutes of cooking time.
• 7. Add the rice to the pan.
• 8. Continue to sauté until the rice begins to slightly brown, about another 5 minutes.
• 9. Chef's Note: It's not really necessary that the rice browns all much... another 5 minutes is all you can spare here. Keep the rice moving in the pan, and don't let it stick to the bottom.
• 10. Add the parsley, and creole seasoning, plus the salt and black pepper (to taste).
• 11. Stir to incorporate the spices.
• 12. Chef's Note: Two of my favorite pre-packaged seasonings are: Tony Chachere's Original Creole Seasoning, and another one called: Slap Yo Mama. But, if you're like me, here's my recipe for a good Creole spice mix, that has good heat that builds.
• 13. Andy's Creole Spice Mix: One teaspoon each: chili powder, ground oregano, dried thyme, ground white pepper, cracked peppercorns, crushed pepper flakes, and kosher salt. Two tablespoons each: sweet paprika, onion powder, garlic powder, and cayenne pepper. Plus one or two bay leaves. Combine all the ingredients in a spice blender, and grind until fine. It will store in an airtight container for 3 to 4 months.
• 14. Add the chicken stock to the pan, and then reduce the heat to low.
• 15. Chef's Tip: You can use water in place of chicken stock; but I would really recommend the stock. It brings the flavor of this humble rice dish to a whole new level. In addition, because of the high sodium content of broths; if you decide to use a broth (instead of a stock), then eliminate the kosher salt from recipe.
• 16. Cover the pan, and allow the rice to simmer lightly for 20 minutes.
• 17. Chef's Note: Be careful about the heat. Since the sauté pan will be on the stovetop for 20 minutes, if the temp is too high, it will burn the rice on the bottom of the pan.
• 18. After twenty minutes, remove the lid and check the rice. The liquid should be nicely absorbed into the rice. If not, cover and give it a few more minutes.
• 19. Remove from heat, fluff with a fork and serve with your favorite protein.
• 20. Chef's Note: If you want to make this a one-dish meal, try adding some sausage (your choice), maybe some cubed ham, chopped chicken (pre cooked), or whatever protein you desire... how about all of them. Enjoy
• 21. Keep the faith, and keep cooking.

Steps:

• Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.
• Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

Steps:

• saute vegetables in butter over medium heat until soft.
• add all other ingredients and stir well bring to a boil reduce the heat and cover.
• turn heat to low for 25 minutes.

Steps:

• Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

Steps:

• 1. Combine chicken broth, wine, and 1/4 cup plus 2 tablespoons butter in a medium saucepan. Bring to a boil; add rice, onion, and 1/4 teaspoon salt. Cover; reduce heat, and simmer 45 to 50 minutes or until rice is tender and the liquid is absorbed.
• 2. Towards the last 10 minutes of rice cooking time, saute the mushrooms in 2 tablespoons melted butter in a medium skillet 3 minutes or until tender. Add tomato, garlic, oregano, and pepper; reduce heat, and simmer 5 minutes.
• 3. Combine avocado and lemon juice in a small bowl; toss gently. Add avocado to the rice mixture, tossing gently to combine. Sprinkle with parsley; toss gently. Serve immediately.

Steps:

• Boil sausage in 1/4 cup water for 5 minutes. While the sausage is boiling, remove the shells from the shrimp. Put shells and tails in 2 cups of water. Bring shrimp water to a boil and simmer for 20 minutes.
• Grill the sausage links for about 5 minutes or until they are completely cooked through. Brush the shrimp with 1/2 tablespoon oil and grill about 2 minutes per side. Pull off and set aside.
• Heat a medium pot on medium high heat and add vegetable oil, onions, and red pepper. Saute for 3 to 4 minutes or until the onions are translucent. Add Cajun seasoning and rice; cook and stir for 1 minute. Add the Syrah Rose, stir for a few seconds, and strain the shrimp stock into the pot. Once it comes to a boil, turn the heat down to a simmer, cover, and cook for 20 minutes.
• Meanwhile, chop the shrimp and sausage into bite-sized pieces.
• Once rice is done, add peas, shrimp, and sausage and cook for another 2 minutes to heat through. Add salt and pepper to your taste. Garnish with chopped green onions.

Steps:

• Melt 1 tablespoon of butter in a saucepan and add onions and garlic. Cook, stirring, until wilted. Add rice and stir briefly over low heat until grains are coated with the butter.
• Stir in the broth, making sure there are no lumps in the rice. Add the parsley, thyme and bay leaf. Bring to a boil, cover with a close-fitting lid and simmer for 17 minutes.
• Remove the cover and discard the parsley, thyme and bay leaf. Using a fork, stir in the remaining butter. If the rice is not served immediately, keep covered in a warm place.