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
- Heat the oven to 400 degrees, preferably on convection.
- Soak sliced leeks in a bowl of water, remove with a slotted spoon or spider, then shake or pat dry.
- 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.
- 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.)
- If adding chopped tomatoes, zucchini, broccoli, and/or cauliflower, add to the pan with the leeks. (I added Romanesco cauliflower florets.)
- Season generously with salt and pepper, and arrange in an even layer. Roast until the leeks start to caramelize, about 20 minutes.
- Remove and finely chop the lemon zest strips, then stir the zest back into the leek mixture. Arrange in an even layer.
- Sprinkle the rice evenly over the leeks, then top with the beans and 1 teaspoon salt.
- Add the boiling water or stock, then seal the pan tightly with foil.
- Bake until the rice is tender, 20 to 22 minutes.
- Remove from the oven, and let sit, covered, for 5 minutes, then fluff with a fork.
- 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.)
- Squeeze the lemon half over the rice, then stir in Parmesan and herbs.
- Season to taste with salt and pepper.
- Serve with lemon wedges, and more Parmesan and herbs, as desired.
Posted in Quick, Recipes, Sides, Vegetarian
Tags: arugula, baked rice, basil, Basmati rice, broccoli, cannellini beans, casserole, cauliflower, chives, fennel, Great Northern beans, Greek, leeks, legumes, lemon zest, mint, parmesan, prasorizo, Romanesco cauliflower, side, side dish, snap peas, spinach, vegetarian, white beans, zucchini
My husband would like to eat chili every week in the winter, so I enjoy trying different versions. I was immediately drawn to this recipe because it incorporates poblano chilies, my favorite. I loved the salsa verde shortcut as well. It would be perfect for a Super Bowl feast.
This recipe was adapted from True Comfort: More Than 100 Cozy Recipes Free of Gluten and Refined Sugar by Kristin Cavallari, via Good Morning America.com. I modified the method and proportions. I also topped the chili with crème fraîche instead of cashew crema because poblanos and crème fraîche are one of our ultimate flavor combinations. It offset the heat perfectly. Directions for the cashew crema are included below for a dairy-free version.
Yield: Serves 8
- 1 to 2 tablespoons extra-virgin olive oil or avocado oil
- 2 to 2 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch pieces (8 to 10 chicken thighs)
- 2 poblano chiles, seeds removed, chopped
- 1 large white or yellow onion, chopped
- 1 jalapeño, seeds and ribs removed, diced
- 4 large garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- coarse salt or pink Himalayan salt
- 2 (4-ounce) cans chopped green chiles
- 12 oz jarred salsa verde (I used Trader Joe’s)
- 2 (19-ounce) cans cannellini beans, drained and rinsed
- 4 cups chicken stock
- juice of 1 lime
- 1 avocado, diced or sliced, for garnish
- crème fraîche, sour cream, or cashew crema (recipe below), for garnish
- thinly sliced scallions, for garnish, optional
- cilantro, for garnish, optional
- Heat the oil in a large Dutch oven set over medium to medium-high heat.
- Add the chicken, season with salt and pepper, and cook until the chicken pieces are browned, 10 to 15 minutes.
- Add the poblanos, onion, and jalapeño, season with salt and pepper, and continue cooking until the onion has softened, about 5 minutes.
- Add the garlic, cumin, paprika, oregano, garlic powder, pepper, onion powder and a big pinch of salt. Stir, and cook for 5 minutes, until fragrant.
- Reduce the heat to low and add the canned green chiles, salsa verde, and cannellini beans; cook for 5 minutes, stirring it occasionally to bring the flavors together.
- Bring the heat back up to medium and add the chicken stock. Bring the chili to a simmer, reduce the heat, and let it cook, occasionally stirring it from the bottom to prevent burning, for about 1 hour, or more, until desired thickness is achieved.
- Just before serving, add lime juice; stir to incorporate. Adjust seasoning with additional salt and pepper, as needed.
- Garnish each bowl of chili with avocado and a dollop of crème fraîche, sour cream or cashew crema (recipe below). Top with a sprinkle of sliced scallions and/or minced cilantro, as desired.
For the Cashew Crema:
- Place 1 cup of raw cashews in a high-powered blender and add half a cup of water.
- Blend on high speed until the crema is completely smooth, 2 minutes.
Note: The crema will keep well in an airtight container in the fridge for up to 5 days.
Posted in Chicken (Poultry), Recipes, Soups, Stews, & Chowders
Tags: boneless skinless chicken thighs, cannellini beans, cashew crema, chicken, chicken thighs, Chile verde, chili, creme fraiche, dinner, jalapeño, poblano, poblano chilies, salsa verde, smoked paprika, Super Bowl, white chili
This is another crowd-pleasing, one-pot, comfort food dish. I was immediately drawn to this recipe because making cast iron skillet cornbread on top of skillet chili is genius. Calling it a pie makes it even more fabulous!
This recipe was adapted from HowSweetEats.com. I modified the proportions and added thinly sliced kale to the chili. The smoked paprika was essential to the finished dish. Great.
Yield: Serves 6
For the Chili:
- 1 large sweet or yellow onion, diced
- 4 large garlic cloves, minced
- 4 cups thinly sliced kale (ribs and stems removed)
- 1 (4 ounce) can diced green chiles
- 1 1/2 cups cooked, shredded chicken (I used grilled chicken thighs)
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp coarse salt
- ¼ tsp freshly ground black pepper
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 2 cups chicken stock
For the Cornbread Topping:
- 1 cup finely ground yellow cornmeal
- 1 cup all-purpose or whole wheat pastry flour
- 1 T light brown sugar
- 1 T baking powder
- ½ tsp baking soda
- ½ tsp coarse salt
- 2 large eggs
- 1 cup milk
- 1 (4 ounce) can diced green chiles
- 1/2 cup unsalted butter, melted
- plain greek yogurt or sour cream
- cilantro, chopped
- scallions, sliced
- jalapeño slices
- lime wedges
Preheat the oven to 350 degrees F, preferably on convection.
Heat a large skillet over medium-low heat and add the olive oil. (I used a 12-inch cast iron skillet.)
Add the onions and garlic with a pinch of salt. Cook, stirring occasionally, until they soften, about 3 minutes.
Add the thinly sliced kale leaves and continue to cook until tender, about 5 additional minutes.
Stir in the diced green chiles and shredded chicken.
Add in the cumin, paprika, salt and pepper. Stir well until the spices are combined with the mixture.
Stir in the cannellini beans, corn and chicken stock. Taste and add more salt and pepper, if needed. Reduce the heat to low while you make the cornbread topping.
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, soda and salt.
In a smaller bowl, stir together the eggs and milk.
Pour the egg mixture into the dry ingredients, stirring until just almost combined.
Stir in the green chiles. Stir in the melted butter until combined.
Drop spoonfuls of the cornbread over the chili, using the back of the spoon to spread it slightly, if necessary.
Bake the skillet for 20 to 25 minutes, or until the cornbread layer it set. Be sure to check that the cornbread is set in the center- sometimes it needs a few extra minutes to cook through.
Serve with sour cream/greek yogurt, cilantro, scallions, corn, jalapeño, and limes for spritzing, as desired.
Posted in Casserole, Chicken (Poultry), Greens, Recipes, Soups, Stews, & Chowders
Tags: beans, cannellini beans, cast iron, chicken, chicken thighs, chili, comfort food, jalapeño, kale, one-pot, pie, skillet, skillet cornbread, smoked paprika, Super Bowl
This classic recipe is going to be my new go-to chili. It was easy to prepare, a little bit lighter, using ground turkey and omitting cheese, and is only mildly spicy- a crowd-pleaser. The heat can easily be increased by adjusting the amount of chili powder to taste. It had a wonderful combination of seasonings including cinnamon and cocoa powder.
I used all white beans but this dish would be delicious with any type of beans or an interesting combination. 🙂 We ate it over brown rice with cornbread and green salad on the side. It would be perfect to serve at a Super Bowl feast!
This recipe was adapted from Bon Appétit. It was part of a “sleeper hit recipe” collection from the magazines’ archives. The collection contains tried and true favorite recipes from back in the day that may be passed over due to blurry, low-resolution (aka unappealing!) photos. I’m happy that they brought them to my attention. I’ll have to try others. 🙂
- 2 tablespoons olive oil or vegetable oil
- 2 medium yellow onions, chopped
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 1/4 pounds lean ground turkey
- 4 T chili powder
- 2 bay leaves
- 1 T unsweetened cocoa powder
- 1 1/2 tsp coarse salt, plus more to taste
- 1/4 tsp ground cinnamon
- 1 28-ounce can diced tomatoes
- 3 cups chicken stock or beef stock
- 1 cup (8 oz) tomato sauce
- 3 15-ounce cans small white beans, such as Cannellini, rinsed, drained (or any combination of beans such as kidney and/or black beans)
- thinly sliced red onion, for garnish
- chopped fresh cilantro, for garnish
- plain low-fat yogurt or light sour cream, for garnish
- Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes.
- Add oregano and cumin; stir 1 minute. Increase heat to medium-high.
- Add turkey; stir until no longer pink, breaking up with back of spoon.
- Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
- Add beans to chili and simmer until flavors blend, about 10 minutes longer.
- Discard bay leaves. Taste and adjust seasoning, as desired.
- Ladle chili into bowls. Pass red onion, cilantro and yogurt/sour cream toppings separately.
Note: Chili be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving with toppings.
Posted in Chicken (Poultry), Holiday, Recipes, Soups, Stews, & Chowders
Tags: black beans, cannellini beans, chili, cilantro, cocoa, cocoa powder, cumin, dinner, ground turkey, kidney beans, lighter, red onion, stew, Super Bowl
This hearty vegetarian main course casserole would be a lovely option to serve vegetarian guests during the holidays. We ate it as a cozy winter meal with roasted broccoli and green salad.
The puréed beans add creaminess to the filling. After reading comments about this recipe online, I was apprehensive to include all of the bean liquid required in the original recipe because others had complained that the final consistency was mushy. I only used half of a cup but next time I would include 1 cup or even additional liquid (noted below).
This recipe was adapted from The New York Times, contributed by Melissa Clark. I substituted celery for fennel, added a chipotle chile, used mixed baby greens, and reduced the breadcrumbs, beans, liquid, and baking time. It was the ultimate dish to utilize my brand new giant 14-inch skillet. Yay! The vegetables could be cooked in batches if using a smaller pan, of course.
Yield: 12 servings
- 2 ¼ cups vegetable, mushroom or chicken stock
- coarse salt
- 1 ¼ cups wild rice, rinsed
- 9 t0 10 tablespoons extra-virgin olive oil, more as needed
- 24 oz sliced mushrooms, preferably a mix of different kinds (I used cremini mushrooms.)
- 3 leeks, white and light green parts only, thinly sliced
- 1 celery heart or 2 fennel bulbs, trimmed and chopped
- 5 ounces mixed baby kale, chard, and spinach
- 7 fat garlic cloves (4 chopped, 3 finely grated or crushed into a paste)
- ½ tablespoon tomato paste
- ⅛ teaspoon red pepper flakes
- 3 (14-ounce) cans white beans, strained with liquid reserved (I used cannellini beans.)
- 1 chipotle chile in adobo sauce (about 2 tsp)
- 3 tablespoons freshly squeezed lemon juice
- ⅓ cup chopped fresh cilantro (or basil)
- ⅓ cup chopped fresh parsley
- 1 1/4 cups panko or coarse bread crumbs
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon finely grated lemon zest
- ⅓ cup grated Parmesan cheese, optional
- Taste broth; if bland, season to taste with salt. In a medium pot, bring broth to a boil over high heat. Stir in rice, lower heat, cover and simmer until just tender, about 1 hour, or according to package directions. Fluff rice with a fork, cover and let stand for 10 minutes.
- Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over medium-high heat. Add the mushrooms and cook, stirring, until brown and crispy, about 8 to 10 minutes. (If using a smaller pan, cook in batches, adding oil if necessary.)
- Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with salt.
- In the empty skillet, heat 2 tablespoons oil over medium heat. Stir in leeks, fennel/celery and 1 teaspoon salt; cook, stirring, until soft but not browned, about 8 minutes.
- Stir in baby greens, chopped garlic, tomato paste and red pepper flakes, and cook until garlic starts turning golden, another 2 minutes. Remove skillet from heat.
- Heat oven to 400 degrees, and oil a 9-by-13-inch casserole dish. (I used cooking oil spray.)
- In a blender, purée 2 cans beans with 1/2 cup to 1 cup of the reserved liquid, chipotle, lemon juice, 1 grated garlic clove, and salt to taste. (I used a Vitamix.)
- Stir bean purée, remaining whole beans (drained), mushrooms, cilantro, parsley and cooked wild rice into skillet with vegetables. Taste and add more salt or lemon as needed; it should be well seasoned. Add additional bean liquid, if necessary, in order to achieve desired consistency. Scrape into prepared baking dish.
- In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 grated garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and Parmesan, if using.
- Sprinkle evenly on top of casserole and bake until golden, 15 to 20 minutes. Let cool slightly before serving.
Note: To make part of this recipe in advance, assemble casserole and prepare topping (separately) up to 24 hours ahead. Refrigerate, covered, in separate containers. Just before baking, spread breadcrumb topping evenly over the casserole. Cover with foil and bake for 20 minutes. Remove foil and continue baking until heated through and topping is golden, another 20 to 30 minutes.
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Posted in Casserole, Greens, Recipes, Thanksgiving, Vegetarian
Tags: cannellini beans, casserole, chard, chipotle, cremini mushrooms, fennel, Great Northern beans, greens, kale, kidney beans, mushrooms, panko, parmesan, rosemary, spinach, Thanksgiving, vegan, vegetarian, wild mushrooms, wild rice
As I love sharing recipes, I am also thrilled when someone shares a recipe with me! 🙂 My son’s swimming coach texted me the link to this wonderful dish after she made it for her family. What fun! She knew we would enjoy it too.
This recipe was adapted from Today.com, contributed by Padma Lakshmi. I doubled the garlic, reduced the pork, used large onions, and seeded the jalapeños. We ate it over brown Basmati rice with cornbread on the side. Full-flavored and absolutely fabulous!
Yield: Serves 6
- 1 pound tomatillos, husks removed and quartered
- 2 avocados, peeled and pitted
- 4 jalapeños, seeded
- 1 cup fresh cilantro
- 4 tablespoons lime juice
- coarse salt
- 3 tablespoons plus 2 teaspoons olive oil, divided
- 2 tablespoons white wine vinegar
- 8 cloves garlic
- 2 tablespoons sesame seeds, divided
- 2 large yellow onions, diced
- 1 tablespoon dried oregano, preferably Mexican
- 1 teaspoon cumin seeds
- 1 teaspoon crushed red pepper flakes
- 1 1/4 to 1/2 pounds ground pork
- 1 shot tequila, preferably Alejo
- 15 oz can cannellini beans, drained
- 2 cups chicken stock
- 1 lime, juiced, optional
- rice, for serving, optional
- In a blender (I used a Vitamix), combine the tomatillos, avocados, jalapeños, four cloves of garlic, cilantro, lime juice, 2 teaspoons of olive oil, salt, 1 tablespoon of sesame seeds and 2 tablespoons of white wine vinegar. Puree until smooth. (Side note: This makes a great salsa verde sauce on its own; you may want to buy double the ingredients and use the extra as a dipping sauce for other savory treats!)
- In a heavy soup pot, heat 3 tablespoons of olive oil over medium heat. Slice remaining four cloves of the garlic in half, and cook for 1 minute.
- Add the onions, oregano, cumin, remaining sesame seeds and red pepper flakes, and cook for 4 to 5 minutes, until onions are translucent.
- Add the ground pork and cook until no longer pink, about 6 minutes.
- Add in the shot of tequila.
- Add the tomatillo sauce, beans and water or stock to the pork mixture.
- Bring to a gentle boil. Reduce heat to low, and simmer for 30 minutes, stirring often.
- Stir in the lime juice just before serving, if desired.
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Posted in Pork, Recipes, Soups, Stews, & Chowders
Tags: avocado, cannellini beans, chile, chili, cilantro, cumin seeds, dinner, ground pork, jalapeños, lime juice, Mexican, Padma Lakshmi, pork, stew, Super Bowl, tequila, tomatillos, verde, Vitamix
I made this dip as a hummus alternative. It was tasty– but we all prefer hummus! 🙂 This recipe was adapted from Everyday Food. I added hot chicken stock to the cauliflower and bean puree to make the consistency more creamy. I also added parsley, spices, and additional lemon juice to give the dip more zesty flavor. We ate it with veggies and pita chips but it would be good as a sandwich spread as well.
- 1 medium head cauliflower, trimmed and cut into 1 1/2-inch pieces
- 6 garlic cloves, unpeeled
- 3 tablespoons extra-virgin olive oil, plus more for serving
- Coarse salt and ground pepper
- 1 can (15.5 ounces) cannellini beans, rinsed and drained
- 1 teaspoon lemon zest, plus 3 tablespoons lemon juice
- 1/2 to 3/4 cup hot chicken stock
- large handful of fresh flat-leaf parsley
- paprika, cumin, & cayenne pepper, to taste
- Preheat oven to 375 degrees. On a rimmed baking sheet, toss cauliflower and garlic with 2 tablespoons oil; season with salt and pepper. Roast until cauliflower is tender and browned, 25 to 30 minutes. When garlic is cool enough to handle, remove peel.
- In a food processor, combine cauliflower, garlic, beans, 1 tablespoon oil, lemon zest and juice, and 1/2 to 3/4 cups hot stock, until desired consistency is achieved. Process until smooth. Add parsley and spices; season to taste with salt and pepper. (To store, refrigerate in an airtight container, up to 3 days.) Serve drizzled with oil.