Vegetable Baked Rice with White Beans & Leeks

Baked rice is quick and easy to prepare and is really delicious. This baked rice dish was inspired by prasorizo, the classic Greek rice-and-leek dish. It makes a great vegetarian main dish or a phenomenal side. We ate it as a main dish with rotisserie chicken on the side. 😉 The freshly grated Parmesan really added richness to the meal.

This recipe was adapted from The New York Times, contributed by Ali Slagle. Almost any vegetable can be incorporated into the dish.  I added my beautiful CSA Romanesco cauliflower (with its greens) as well as baby spinach. The original recipe suggests alternatively adding tomatoes, zucchini, and/or broccoli with the leeks, or arugula and/or sliced sugar snap peas after the dish is removed from the oven.

Yield: Serves 4 to 6

• 4 to 5 leeks (about 2 pounds), trimmed, white and pale green parts, cut lengthwise & sliced 1/4-inch thick
• 1 lemon
• chopped tomatoes, zucchini, broccoli florets, and/or cauliflower florets, optional (I used Romanesco cauliflower florets)
• 1/4 cup raw almonds (I used raw slivered almonds), or more, to taste
• 1/2 teaspoon red-pepper flakes
• 5 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 1/2 cups uncooked white basmati rice
• 1 (15-ounce) can white beans (such as cannellini or great Northern), drained and rinsed
• 2 1/2 cups boiling water or stock
• coarsely chopped spinach and/or arugula, or sliced sugar snap peas (I used 2 cups chopped baby spinach)
• 1/2 cup freshly grated Parmesan, plus more for serving
• 1/4 cup thinly sliced or chopped basil, chives, mint or fennel fronds, plus more for serving

1. Heat the oven to 400 degrees, preferably on convection.
2. Soak sliced leeks in a bowl of water, remove with a slotted spoon or spider, then shake or pat dry.
3. Using a vegetable peeler, peel 1-inch-thick strips of lemon zest, then cut the lemon in half. Cut one half into four wedges and reserve the other half.
4. In a 9-by-13-inch baking pan, combine the leeks, lemon zest strips, almonds, red-pepper flakes and olive oil. (I used an enameled cast iron baking dish.)
5. If adding chopped tomatoes, zucchini, broccoli, and/or cauliflower, add to the pan with the leeks. (I added Romanesco cauliflower florets.)
6. Season generously with salt and pepper, and arrange in an even layer. Roast until the leeks start to caramelize, about 20 minutes.
7. Remove and finely chop the lemon zest strips, then stir the zest back into the leek mixture. Arrange in an even layer.
8. Sprinkle the rice evenly over the leeks, then top with the beans and 1 teaspoon salt.
9. Add the boiling water or stock, then seal the pan tightly with foil.
10. Bake until the rice is tender, 20 to 22 minutes.
11. Remove from the oven, and let sit, covered, for 5 minutes, then fluff with a fork.
12. If adding spinach and/or arugula, or sliced sugar snap peas, add them in at this time. (I added the Romanesco cauliflower greens, ribs removed and finely sliced, as well as 2 cups of baby spinach leaves, coarsely chopped.)
13. Squeeze the lemon half over the rice, then stir in Parmesan and herbs.
14. Season to taste with salt and pepper.
15. Serve with lemon wedges, and more Parmesan and herbs, as desired.

One-Pot Chicken Thighs with Black Beans, Rice & Chiles

The New York Times recently posted a list of “The 13 Best Cookbooks of Fall 2019” along with one recipe from each book. Such a wonderful peek. 🙂

Baked chicken and rice dishes are an absolute favorite in my house, so I was immediately drawn to this dish adapted from Diana Henry’s From the Oven to the Table: Simple Dishes that Look After Themselves, contributed to The New York Times by Margaux Laskey.

This Mexican-inspired dish was incredibly flavorful. I loved serving it with all of the garnishes as well. We ate it with sautéed greens on the side. Fabulous!

Yield: Serves 6 to 8

• 8 to 10 (5 pounds) bone-in, skin-on chicken thighs, trimmed and patted dry
• coarse salt and freshly ground black pepper
• 2 T extra-virgin olive oil or peanut oil
• 1 large yellow, Vidalia or white onion, chopped
• 2 green or red bell peppers, halved, seeded and sliced (I used my CSA long green peppers)
• 2 ½ cups chicken stock
• 2 red Fresno chiles or jalapeños, halved, seeded and chopped, plus one sliced chile for garnish
• 1 (3-inch) cinnamon stick, broken in half
• 6 garlic cloves, finely minced or grated
• 1 tsp ground cumin
• 1 (15-ounce) can black beans, rinsed
• 6 oz grape or cherry tomatoes, halved
• 1 cup white Basmati rice, rinsed in a sieve until the water runs clear
• 3 T chopped cilantro leaves
• Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving, as desired

1. Heat the oven to 375 degrees, preferably on convection.
2. Season the chicken with salt and pepper on both sides.
3. Heat the oil in a 12-inch (or larger) ovenproof skillet (the pan size is very important) over medium-high. (I used a large and wide enameled cast iron pan.)
4. In two batches, brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate.
5. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
6. In a small saucepan, bring the chicken stock to a boil.
7. Meanwhile, add the chiles, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes.
8. Add the black beans and cherry tomatoes. Season generously with salt and pepper.
9. Sprinkle the rice on top in an even layer. (It’s important that the black beans are beneath the rice and chicken. The rice will burn otherwise.)
10. Add the stock and return the chicken to the pan, skin-side up.
11. Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender.
12. Sprinkle with the cilantro.
13. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper), as desired.

Chicken Biryani, Hyderbadi style

I have another wonderful Indian dish to share. I first spotted this mouth-watering dish on Safari of the Mind– the site of my like-minded blog friend, Loretta. I had to make it. 🙂

I doubled the amount of chicken in the original recipe -thinking it would be the highlight- but I was obsessed with the rice! I didn’t cut the chicken into pieces, but may opt to next time. I used 1 tablespoon of prepared Garam Masala powder but included the ingredients to prepare it below- I do think it would be even more delicious if it was prepared with the fresh spice blend. I also omitted the water in the marinade and the mint in the tempering. I baked the biryani rather than cooking it on the stove.

The recipe was adapted from Yummefy.com, via Loretta @Safari of the Mind. We ate it sautéed greens with garlic and cumin. Yum!

Yield: Serves 8 to 10

For the Marinade:

• 2 cups plain yogurt (I used Greek yogurt)
• 1/2 large yellow onion, very finely chopped (about 150 grams)
• 5 large garlic cloves, very finely chopped (about 1 T)
• 2-inch piece ginger root, very finely chopped (about 2 T)
• 4 to 8 green chillies, fresh, chopped, de-seeded and minced, to taste (I used jalapeños)
• 2 tsp turmeric powder
• 1/4 cup fresh lime juice, from 1 large lime
• 1/2 cup fresh cilantro, chopped
• 2 tsp coarse salt, or to taste
• 8 to 10 boneless skinless chicken thighs, cut into 1 1/2 in pieces, if desired

For the Masala Powder:

• 4 cloves
• 1 piece cinnamon, 1 inch
• 4 green cardamom pods
• 6 black peppercorns
• 1 teaspoon black cumin seeds

For the Rice:

• 2 cups basmati rice, or any other long-grain rice
• 4 cloves
• 6 green cardamom pods
• 1 piece cinnamon
• 1 bay leaf
• 1 teaspoon coarse salt, or to taste

For Tempering:

• 4 tsp plus 1 T ghee, divided
• 2 T vegetable oil (I used canola oil)
• 3 large yellow onions, sliced
• 1 T vegetable oil
• 1/2 teaspoon saffron threads, soaked in 1/4 cup warm milk for 30 minutes
• 14 fresh mint leaves, for garnish, as desired
• 1 tablespoon chopped cilantro leaves, plus more for garnish, as desired
• 1 tablespoon slivered almonds, blanched and toasted

Method

1. Place yogurt in a large bowl and whisk, using a fork until smooth.  Add onion, garlic, ginger, and chilies to a bowl and combine with yogurt, turmeric, lime juice, coriander leaves and salt.
2. Place masala powder ingredients in an electric grinder and process to a fine powder.  Add to yogurt mixture.
3. Add chicken and massage with your hands for the marinade to coat and penetrate the chicken.  Marinate, covered for 2 to 6 hours in the refrigerator.
4. Wash rice at least 3 times until the water runs clear.  Soak rice in water to cover by at least 1 inch for 15 minutes.  Drain.
5. Place a large pan on high heat and pour in 2 liters (8 cups) water. (I used a 4 quart pan.)  Bring to a boil and then add drained rice, stirring gently.  Toss in cloves, green cardamom pods, cinnamon, bay leaf and salt.  Stir to mix, then cover with a lid.  Simmer for 5 minutes on low heat or until half-cooked.  Drain the rice.  Set aside and allow to cool.
6. Heat 4 teaspoons ghee and tablespoons oil in a pan and fry the sliced onions till caramelized and crisp.  Set aside.
7. Preheat the oven to 400 degrees. (200 degrees C)
8. Drizzle 1 tablespoon of oil onto the bottom of a heavy saucepan and place the marinated chicken at the bottom, spreading it out in one layer. (I used a large enameled cast iron pan.)
9. Spoon half the rice in a layer over the chicken.  Drizzle 2 tablespoons saffron milk, 1/2 tablespoon ghee, and 1/2 tablespoon coriander leaves over the layered rice.  Top with 1/2 the onions.
10. Repeat one more layer with the remaining rice, saffron milk, ghee, coriander leaves, and onions.
11. Cover the dish tightly with aluminum foil and then with a fitted lid.
12. Place biryani in the preheated oven for 30-45 minutes, or until chicken is 165 degrees.  Remove from the oven.  Let the biryani rest, covered for 10 minutes. (Because the chicken pieces were whole, I baked it for 45 minutes.)
13. Remove lid and foil, and garnish with mint and/or cilantro leaves and slivered almonds, as desired.  Serve hot.

One Year Ago: Green Curry Pork Tenderloin

Three Years Ago: Jerk Chicken with Spicy Pineapple Sauce & West Indies Roti

Four Years Ago: Indian-Spiced Chicken Stew

Five Years Ago: Indian-Spiced Chicken & Spinach

Baked Spinach Rice

Yes! More baked rice! 🙂 SO so SO delicious!! This one is loaded with cheese. It is meant to be served as an indulgent side dish, but we ate it as a main dish with a green salad. I loved it. It had fabulous contrasting textures.

This recipe was adapted from The New York Times, contributed by David Tanis. This wonderful dish is an upgrade of one of his favorite family casseroles.

Yield: 6 servings

• 1 pound spinach (about 2 bunches), washed
• 1 ½ cups long-grain white rice, such as Carolina, Jasmine, or Basmati
• coarse salt and freshly ground black pepper
• 2 tablespoons butter, plus more to butter the baking dish
• 1 cup grated Parmesan
• ½ cup slivered almonds
• 1 cup ricotta
• 1 cup grated Gruyère
• ¼ cup currants or raisins
• pinch of freshly grated nutmeg
• 1 teaspoon grated lemon zest
• 1 teaspoon chopped thyme
• 1 teaspoon chopped sage

1. Bring a large pot of well-salted water to a boil. Add spinach and wilt for 30 seconds. Remove with a wire mesh spider or tongs and rinse in a colander with cold water. Squeeze dry and chop roughly.
2. In the same pot, boil the rice for 10 minutes, keeping it slightly underdone. Drain and spread on a baking sheet to cool, then transfer to a large bowl.
3. Heat oven to 375 degrees, preferably on convection.
4. Butter a 2-quart soufflé dish (or other baking dish) and dust with about 2 tablespoons grated Parmesan.
5. Melt 2 tablespoons butter in a small skillet over medium heat. Add almonds and cook, stirring, until golden, about 2 minutes. Season lightly with salt and add contents of skillet to rice.
6. Add remaining Parmesan to rice, along with the ricotta, Gruyère, currants, nutmeg, lemon zest, thyme and sage. Season lightly with salt and add pepper to taste.
7. Add chopped spinach and gently toss rice with hands or wooden spoons to distribute ingredients evenly.
8. Transfer mixture to prepared baking dish. (May be prepared up to this point several hours in advance of baking.)
9. Cover and bake for 25 to 30 minutes, then uncover and bake 10 minutes more, until top is browned.

One Year Ago:

• Pasta with  Yogurt & Caramelized Onions

Two Years Ago:

• Butternut Squash Basmati Rice
• Spinach, Swiss Chard, & Sweet Potato Gratin

Three Years Ago:

• Polenta Al Forno with Spinach, Ricotta & Fontina

Four Years Ago:

• Mushroom & Leek Bread Pudding
• Collard Greens with Dumplings

Baked Rice with Chicken & Mushrooms

I’m home with my kids for their second consecutive snow day today! 🙂 It seems like the perfect time to share one of my new favorite comfort food dishes- baked rice. It’s a full-flavored, complete meal in one pot. Delicious.

This version was adapted from The New York Times, contributed by David Tanis. This dish was different that others that I’ve made in the past because after the rice is baked, it is garnished with a sautéed vegetable topping. Loved it. I used cremini instead of trumpet mushrooms, and increased the amount of mushrooms, garlic, and peas. We ate it with roasted broccoli on the side. It would also be wonderful with a green salad.

I’m bringing this dish to share at Angie’s Fiesta Friday #158 this week, co-hosted by Ai @Ai Made it For You and Petra @Food Eat Love. Enjoy!

Yield: Serves 8

• 2 1/2 pounds skinless boneless chicken thighs (about 10), cut into 2-inch chunks
• coarse salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, diced (about 1 1/2 cups)
• 1 large sprig thyme, plus 1 teaspoon freshly chopped leaves
• 1 bay leaf
• 1 cup white wine
• 2 cups white Basmati rice, soaked for 20 minutes, rinsed and drained
• 20 ounces king trumpet mushrooms, cremini mushrooms, or a mixture of mushrooms, sliced 1/4-inch thick
• 4 cups hot chicken stock
• 3 tablespoons unsalted butter
• 1 1/2 cups frozen peas, thawed
• 4 garlic cloves, minced or smashed to a paste with a little salt
• 3 tablespoons roughly chopped parsley

1. Put chicken pieces in a 9×13-inch pyrex baking dish and season generously with salt and pepper. Set aside. Heat oven to 350 degrees, preferably on convection.
2. Pour olive oil into a 4-quart enamelware Dutch oven or similar heavy pot and set over medium-high heat.
3. Add onions and cook, stirring, until nicely browned, 5 to 8 minutes, then season with salt.
4. Add chicken, thyme sprig and bay leaf, and continue to cook, stirring, for 2 minutes more.
5. Add wine and simmer briskly until reduced by half, about 5 minutes.
6. Add rice and a large handful of mushrooms and stir to combine. (Reserve most of the mushrooms for garnish.)
7. Add broth and bring to a simmer. Check broth for seasoning and adjust.
8. Cover pot and cook for 10 minutes over medium heat.
9. Transfer pot to oven and bake for 20 minutes.
10. Finally, remove from oven (at this point a kitchen towel can be placed under the lid to absorb excess moisture) and let rest for 10 minutes off heat.
11. While rice is baking, sauté remaining mushrooms: Melt butter in a large skillet over high heat. Add mushrooms, season with salt and pepper and cook, rapidly stirring, until they have softened and browned, 5 to 7 minutes.
12. Add peas, if using, and heat through.
13. Turn off heat, then add reserved chopped thyme, the garlic and the parsley. Toss to coat well.
14. Fluff rice, then top with sautéed mushrooms and serve.

One Year Ago:

• Slow Cooker Mushroom Stroganoff with Egg Noodles

Two Years Ago:

• Easy Mushroom Lasagna

Three Years Ago:

• Jose Garces’ One-Pot Arroz Con Pollo
• Winter Squash Carbonara with Pancetta & Sage

Four Years Ago:

• Chicken & Kale Casserole
• New Orleans Red Beans & Rice with Pickled Peppers

If you like this you may also like:

• Ottolenghi’s Baked Rice
• Weeknight Fancy Chicken & Rice
• Ottolenghi’s Chicken with Caramelized Onions & Cinnamon-Cardamom Rice

Ottolenghi’s Baked Rice

I was drooling over every photo in a New York Times magazine article featuring a home banquet prepared by Yotam Ottolenghi. I wanted it ALL on my plate. But, preparing all of the beautiful dishes at once by myself was another story completely- too large of an undertaking. 😦 This baked rice was at the top of my list. Two heads of garlic! Fourteen shallots! Fabulous.

This recipe was adapted from The New York Times, contributed by Sam Sifton. I used the zest of one half of a lemon and 1 teaspoon of curry masala instead of fresh or dried curry leaves. I also baked the rice in an enameled cast iron pan with a lid instead of transferring the garlic and shallots to an aluminum foil-covered baking dish before baking them with the rice. We ate it for dinner with grilled chicken thighs seasoned with a Pilpelchuma spice blend, Hummus, Tomato and Pomegranate Salad, Deconstructed Baba Ghanouj, and warm naan. Our own banquet. 🙂  Amazing.

• ⅓ cup extra-virgin olive oil
• 2 heads garlic, cloves peeled
• 12-14 medium-size shallots, peeled and quartered lengthwise
• zest of 1/2 lemon
• 2 whole sprigs fresh curry leaves, left on stem, or substitute a handful of dry curry leaves, or 1 tsp curry masala
• 2 cups white basmati rice
• 2 teaspoons kosher salt, or to taste
• ½ teaspoon saffron threads, soaked in 2 tablespoons boiling water for 30 minutes

1. Heat oven to 425, preferably on convection.
2. Put the oil into a sauté pan set over medium heat. (I used a large enameled cast iron pan.)
3. When the oil shimmers, add the garlic cloves, shallots and lemon zest, and cook, tossing occasionally, for about 15 minutes, until the garlic is golden brown and soft.
4. Add the sprigs of curry leaves, if using, or the curry masala, and cook for approximately 2 minutes more, or until the leaves are starting to crisp.
5. Pour the garlic and shallots into a large ovenproof baking dish, approximately 10 by 14 inches, and spread the rice over the vegetables in an even layer. (If using a large pan with a lid, keep vegetables in the same pan but spread evenly along the bottom before adding the rice.)
6. Sprinkle 2 teaspoons of salt over the rice, and then pour 3 1/2 cups of boiling water over the rice. Cover the dish tightly with aluminum foil (or a tight-fitting lid), and place in the oven for 30 minutes or so, until all the water has been absorbed and the rice is light, fluffy and starting to turn crisp around the edges.
7. Remove the dish from the oven, uncover and drizzle the saffron and its soaking water over the dish. Re-cover the dish with the aluminum foil or the lid, and allow it to sit on the stove top for another 5 or 10 minutes. Serve.

One Year Ago:

• Creamy Tomato Risotto with Crispy Garlic Crumbs

Two Years Ago:

• Turkish Bulgur & Vegetable Pilaf

Three Years Ago:

• Baked Eggs with Arugula, Yogurt, & Chili
• Indonesian Coconut Rice with Chicken & Zucchini

If You Like this you may also like:

• Ottolenghi’s Chicken with Caramelized Onions & Cinnamon-Cardamom Rice

Chipotle Chicken and Rice

Before retiring, my Father In-Law used to frequently travel to Mexico for work.  He loves the food – I try to make him something with Mexican flavors when he comes to visit.  I made this dish before Thanksgiving; my husband and I absolutely love it.

In the past, I made this dish with brown rice, but the cooking time increased exponentially.  For practical purposes, I made it with white rice this time, and the cooking time was more accurate.  This recipe is from Everyday Food. I served it with sautéed greens which balanced nicely with the spiciness in the dish.

Yield: Makes 6 servings

• 2 tablespoons vegetable oil
• 8 to 10 boneless, skinless chicken thighs (about 2 pounds total)
• coarse salt and ground pepper
• 1 medium red onion, thinly sliced lengthwise
• 3 garlic cloves, coarsely chopped
• 1/2 teaspoon ground cumin
• 2 canned chipotle chiles in adobo, minced (I used a mini food processor.)
• 2 large or 3 medium tomatoes, diced large
• 1 cup long-grain white rice
• lime wedges, for serving, optional
• chopped cilantro leaves, for serving, optional

1. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate.
2. Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot. If necessary, add a bit of water to release browned bits.
3. Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes.
4. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes.
5. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.
6. Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid.
7. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more.
8. Serve with lime wedges and cilantro, as desired.