Delicat.ca » Rice

Red Beans and Chorizo

amy — Thu, 08 May 2008 17:06:44 +0000

Rob and I have recently discovered a new food – Chorizo sausage. Though traditionally Spanish, the variety we’ve become familiar with is more likely a Mexican variety. Chorizo is all the goodness of sausage, but with more exotic spices like cumin and lots of heat. This meat-bean-rice dish is simple, cheap, and delicious.

4 slices bacon, chopped
1 onion, chopped
1 c celery, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 14oz cans kidney beans, drained
1 lb chorizo sausage, sliced
2+ cups of your favorite rice, cooked
2 Tbsp fresh parsley, chopped

Cook the bacon in a medium frypan with the onion, celery, green pepper, and garlic until the bacon is cooked well and the veggies are soft. Transfer to a sauce pot and add the beans and chorizo. Cover and simmer for 20-30 minutes.

Ladle the mixture over cooked rice and sprinkle with parsley.

Leftover Turkey, Mushroom, and Wild Rice Soup

amy — Wed, 27 Dec 2006 12:29:05 +0000

This recipe is the best way to use leftover turkey from Christmas or Thanksgiving; my family requests this after every holiday now. No more dry and flavourless turkey casseroles, or stringy turkey stir fries in this house!

Leftover Turkey, Mushroom, and Wild Rice Soup
6 servings

2-3 cups diced leftover turkey
6 cups chicken stock (or 4 cans chicken broth)
1 tsp. dried thyme or 2 tsp. fresh thyme leaves
1 onion, diced small
1/2 cup diced celery
2 T butter, divided
Vege-Sal or salt to taste
fresh ground black pepper to taste
8 oz. sliced white or brown mushrooms
8 oz. sliced Baby Bella or shitake mushrooms (not dried shitakes)
2 cups water
1 T Better Than Bouillon Mushroom Base (optional but recommended)
1 T soy sauce (or more if you do not have the mushroom base)
3 T flour
1 cup cooked wild rice or wild/brown rice mix
1 cup half and half or cream

Put stock or broth in soup pot with turkey and thyme and heat to low simmer. Melt 1/2 T butter in small frying pan and saute onion and celery 3-5 minutes. Add to soup pot with water, mushroom base, and soy sauce and simmer 15 minutes.

While soup simmers, saute mushrooms about 5 minutes in 1/2 T of butter. Add mushrooms to soup and simmer 15-20 minutes more. In same pan that mushrooms and veggies were cooked in, melt remaining 1 T butter. Wisk in flour and cook 2 minutes. One cup at a time, wisk 2 cups of soup liquid into the flour mixture and heat until mixture starts to thicken. Pour thickened mixture back into soup pot and stir to distribute.

Taste for seasoning, add salt and pepper to taste. If mixture seems too thin, cook down for a few minutes. When soup has reached desired thickness, add wild rice and cook 2-3 minutes. Add half and half or cream, stir in and heat thoroughly but do not boil. Serve hot.

Best Broccoli Casserole

amy — Wed, 31 Dec 1969 19:00:00 +0000

Yield: 4 Servings

1 c Water
1/2 t Salt
1 c Instant rice
1/4 c Butter
1/4 c Onion, chopped
1/4 c Celery, chopped
1 cn Cream of mushroom soup
1 cn Cream of celery soup
10 oz Broccoli, chopped
1/2 c American cheese, diced

Bring water and salt to a boil. Add rice; cover and remove from heat. Let
sit for five minutes. Melt butter in skillet; saute onion and celery until
tender. In large mixing bowl, combine rice, celery, and onion with
remaining ingredients. Pour into a greased 1 1/2 qt casserole. Bake at 350
degrees for one hour.