More delicious broccoli and rice. 🙂 My husband and son ate this rice bowl topped with grilled chicken. I thought that it was perfect as is!
This recipe was adapted from Sara Moulton.com. I actually doubled this full-flavored broccoli pesto and served the extra batch over penne with chopped fresh tomatoes.
Yield: Serves 4
For the Rice Bowl:
- 2/3 cup brown Basmati rice
- 1/3 cup wild rice
- 2 cups vegetable or chicken stock (or water with 1/2 teaspoon salt), divided
- 1 cup broccoli pesto (recipe below)
- 3 T extra-virgin olive oil
- 10 ounces sliced wild mushrooms (I used cremini mushrooms)
- Kosher salt and freshly ground black pepper, to taste
- finely grated Parmigiano-Reggiano, for garnish
- Combine the rice in a small saucepan with 1 3/4 cup of the stock, bring the stock to a boil, turn down to a bare simmer, cover the top with a paper towel and a lid and cook for 45 minutes. Remove from the heat and let stand for 10 minutes.
- Meanwhile, in a large skillet, heat the oil over medium heat.
- Add the mushrooms and saute, stirring occasionally, until most of the liquid the mushrooms give off is evaporated.
- Add the broccoli pesto and cook stirring for 1 minute.
- Fluff the rice with a fork and add it to the mushrooms. Cook, stirring, until combine well.
- Add the remaining 1/4 cup broth and salt and pepper, to taste.
- To serve, spoon into bowls and sprinkle with freshly grated cheese.
For the Broccoli Pesto:
Yield: about 2 cups
- 1/2 cup slivered blanched almonds or chopped walnuts
- 6 ounces broccoli, trimmed if necessary and coarsely chopped
- 1/4 cup chopped scallions
- 2 ounces Parmigiano-Reggiano, finely grated
- 3 T extra virgin olive oil
- 3 large garlic cloves, minced
- Kosher salt and freshly ground black pepper to taste
- Preheat the oven to 350 F, preferably on convection.
- Spread out the nuts on a rimmed baking sheet and toast until golden, 7 to 10 minutes. Remove to a cooling rack and let cool to room temperature.
- Combine the cooled almonds, broccoli, scallions, cheese, olive oil and garlic in the bowl of a food processor fitted with the chopping blade.
- Pulse until the mixture is finely chopped but not pureed.
- Transfer the pesto to a bowl and stir in salt and pepper to taste.
- Use as directed in recipe.
Note: The pesto will keep in the fridge for 3 days or in the freezer for up to 3 months.
Posted in Quick, Recipes, Vegetarian
Tags: almonds, Basmati, broccoli, brown Basmati rice, brown rice, cremini mushrooms, Parmigiano Reggiano, pesto, rice bowl, vegetarian, walnuts, wild mushrooms, wild rice
I used to make my husband a dish similar to this WAY back in the day before we were married. He was thrilled with this upgraded version.
I was inspired to recreate the dish after seeing a creamy chicken and mushroom casserole post on Kitchen Sanctuary.com. It just looked like it should be served over waffles! The cornbread waffle recipe was adapted from King Arthur Flour.com. They were absolutely amazing. (We will be eating them for breakfast in the near future.) To make it a complete meal, I layered steamed baby greens between the saucy chicken and crispy waffle.
I adapted the sauce recipe by using chicken thighs, cremini mushrooms, fresh thyme, increasing the garlic, and omitting the celery salt. I used sweet onions in the sauce but would possibly substitute shallots next time. To make the waffle batter, I measured the liquid by volume and the dry ingredients by weight. Perfection.
We ate this dish for dinner but it would also be wonderful served for brunch.
For the Creamy Chicken-Mushroom Sauce:
- 10 boneless, skinless chicken thighs, chopped into big chunks or strips
- 9 T all-purpose flour
- 1 tsp coarse salt
- 1 tsp black pepper
- 2 T canola oil
- 2 T unsalted butter
- 3 yellow or sweet onions, peeled and finely diced (can substitute shallots)
- 10 cloves garlic, peeled and minced
- 5-7 sprigs of fresh thyme or 1 tsp dried thyme
- 1 quart chicken stock
- 300 ml milk
- 3 T freshly squeezed lemon juice
- 24 oz cremini mushrooms, thickly sliced
- 240 ml heavy cream
- 6 T cornstarch (mixed with 10 T pan sauce – to make a slurry)
- fresh parsley, minced
Place the chicken pieces in a bowl with 6 tablespoons of the flour plus 1/2 tsp each of salt and pepper. Toss to cover the chicken in the flour and seasoning.
- Finely chop the garlic and onions/shallots in a food processor.
Heat the oil over medium-high heat in a large skillet and add the chicken. (I used a large enameled cast iron pan.) Brown all over (it doesn’t need to be cooked through at this point). Remove from the pan with a slotted spoon and put to one side.
Place the butter in the same pan and melt over a low-medium heat.
Add the onions, garlic, and thyme sprigs and cook for 5 minutes until the onion softens, scraping the brown bits from the bottom of the pan.
Sprinkle on the remaining 3 T of flour and stir for a minute (it will be lumpy).
Pour in a splash of the stock and stir, using a whisk until combined. Continue to add in stock, a little at a time, while stirring, until all the stock is added and you have a smooth sauce with no lumps.
- Remove thyme sprigs.
Add the milk, bring to a boil, and continue to stir over the heat until the sauce thickens, about 5 minutes. Add the lemon juice.
Add the mushrooms, the chicken and the remaining 1/2 tsp of salt and pepper. Place a lid on the pan and simmer gently for 20 minutes.
Remove the lid and stir in the cream, then heat through for a further 5 minutes.
Remove the lid and test for seasoning. Add a little more salt and pepper if needed.
If you’d like the sauce to be any thicker, then at this point you can stir in the slurry. Add a little splash at a time, while stirring, until you get the thickness you want. (I incorporated all of it.)
Serve garnished with minced parsley, as desired.
For the Cornmeal Waffles:
- 1 3/4 cups (397 g) buttermilk
- 2 large eggs
- 5 T (85 g) butter, melted and cooled OR 3/8 cup (74 g) vegetable oil
- 177 g (1 1/2 cups) all-purpose flour
- 138 g (1 cup) yellow cornmeal
- 25 g (2 T) sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- In a medium-sized mixing bowl, whisk together the buttermilk, eggs, and melted butter or oil.
- In a separate bowl, blend together the dry ingredients, then quickly and gently combine the wet and dry ingredients.
- Let the batter sit for 10 minutes, to allow the cornmeal to soften.
- Drop the batter by 1/3-cupfuls onto a hot waffle iron, and cook it until steam stops seeping from the iron, about 5 minutes.
- Set aside on a cooling rack to allow steam to release. Keep warm in an oven or warming drawer until ready to serve.
For the Steamed Greens:
- 4-8 cups mixed baby greens (kale, chard, spinach)
- coarse salt and freshly ground black pepper
- Microwave greens in a covered glass dish with 2 T water for about 4 minutes, or until wilted. (Alternatively, greens can be steamed on the stove top or sautéed.)
- Season with salt and pepper.
- Top 1-2 waffles with steamed greens.
- Smother with creamy chicken-mushroom sauce, garnish with minced parsley. Serve immediately.
Posted in Casserole, Chicken (Poultry), Greens, Recipes, Soups, Stews, & Chowders
Tags: boneless skinless chicken thighs, breakfast, brunch, buttermilk, chicken thighs, cornmeal, cornmeal waffles, cream sauce, cremini mushrooms, dinner, greens, mushrooms, thyme, waffles
This quick weeknight dish makes kale a crowd-pleaser. 🙂 It was fabulous.
This recipe was adapted from The New York Times, contributed by David Latt. I used my CSA red kale instead of black kale and I doubled the mushrooms and the garlic. I also modified the cooking sequence. This recipe could easily be adapted to make a vegetarian version by omitting the sausage.
- 1 bunch red or black kale, washed, ribs removed
- 1 pound sweet or hot Italian sausages
- 8 oz (½ pound) shiitakes mushrooms, washed, thinly sliced
- 8 oz (½ pound) cremini mushrooms, washed, thinly sliced
- 8 garlic cloves, peeled, finely chopped
- 4 shallots, peeled, finely chopped
- 1 tablespoon olive oil
- 2 cups chicken stock or pasta water
- 1 T unsalted butter
- sea salt and freshly ground black pepper
- ½ cup grated Parmesan or Romano cheese
- 1 pound pasta (spaghetti, ziti, penne, or fusilli) (I used La Molisana Pantacce Toscane, 106)
- 1 T Kosher salt for the pasta
- Sauté with olive oil or grill the sausages to put a crust on the outside, drain on a paper towel, cut into 1/4-inch rounds, then set aside.
- In a hot pan lightly brown the kale with the olive oil and remove.
- Add the mushrooms, shallots, and garlic; sauté until lightly browned.
- Turn down the heat to medium. Return the kale to the pan along with the sausages, stock, and butter. Braise for 15 minutes. The liquid should reduce by half.
- Taste and adjust the seasoning with sea salt and pepper.
- Meanwhile, make the pasta in boiling salted water, drain, reserving 2 cups of the pasta water, drizzle with olive oil, season with sea salt and black pepper, toss.
- Add the cooked pasta to the sausage mixture, toss to coat with the sauce. Adjust consistency with reserved pasta water, as desired. Serve with grated cheese.
Posted in Greens, Pasta, Pork, Quick, Recipes, Vegetarian
Tags: black kale, cremini, cremini mushrooms, fast, Italian sausage, kale, mushrooms, parmesan, pasta, pork sausage, quick, red kale, shallots, shiitake mushrooms, shiitakes, vegetarian
When we lived in Chicago, one of our favorite weekend traditions in the winter was going to see a movie and then eating at La Creperie. The restaurant was cozy and warm and the food was delicious. This dish brought us back there. 🙂
This wonderful dinner was also reminiscent of the mushroom crêpes that my Mother-in-Law serves on Christmas Eve as part of a traditional multi-course Ukrainian feast. I loved that this version incorporated roasted wild mushrooms- it made them rich with mushroom flavor. Incorporating an egg made them hearty enough to serve for dinner. (This dish really could be served any meal of the day.)
This recipe was adapted from a Food and Wine “staff favorite” recipe contributed by Twin Cities chef Thomas Boemer. I increased the garlic and modified the proportions and method. We ate them with roasted asparagus on the side. Perfect!
Make the Sauce:
- In a medium saucepan (I used a 1.5 quart), melt 1 tablespoon butter over moderate heat.
- Whisk in all-purpose flour until combined.
- Gradually whisk in 1/2 cup cream and simmer until thickened, about 2 minutes.
- Gradually whisk in remaining 1/2 cup cream, nutmeg, and 1/2 cup of the mushroom filling.
- Simmer over low heat, stirring occasionally, until no floury taste remains, about 7 minutes.
- Transfer to a food processor, blender, or using an immersion blender in the pot, purée until smooth.
- Return sauce to pan and season with salt to taste. Keep warm.
Make the Crêpes:
- In a medium bowl, whisk 4 eggs, milk, bread flour, melted butter, and kosher salt until smooth.
- Heat a 10-inch nonstick skillet or crêpe pan over moderate heat; brush with melted butter or oil. (I did 2 pans at once.)
- Add about 1/4 cup of the batter, about one-sixth, swirling to coat the pan evenly. Cook until lightly browned on bottom, about 2 minutes.
- Using a spatula, flip crêpe; reduce heat to moderately low.
- Arrange about one-sixth of the remaining mushroom sauce in a ring on crêpe, about 4 large spoonfuls, and immediately crack
1 egg in center of ring. Lift the ring and allow the egg white to spread around the crêpe.
- Cook until egg white is set and yolk is still runny, about 3 minutes.
- Top with a few mesclun leaves. Drizzle with one-sixth of the roasted mushroom filling, mushroom sauce, and garnish with thyme, salt, and pepper. Transfer to a plate.
- Repeat procedure to make 5 more crepes. Serve immediately.
One Year Ago: Buckwheat Popovers
Two Years Ago: Pear Clafoutis
Three Years Ago: Vanilla-Bean Sablés and Viennese Sablés
Four Years Ago: Bread Machine Brioche
Five Years Ago: Asparagus Gruyère Tart
Posted in Greens, Recipes, Sauces, Vegetarian
Tags: brunch, cream sauce, cremini, cremini mushrooms, crepes, dinner, eggs, Fiesta Friday, French, mesclun, mushrooms, oyster mushrooms, roasted, savory, thyme, vegetarian, wild mushrooms
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
This dish was a quick and special weeknight meal. The parsley sauce really made the dish fabulous. I loved the roasted lemon slices as well. We ate it with roasted potatoes and asparagus on the side. Eating it with a green salad and quinoa, suggested by the author, would also be lovely.
This recipe was adapted from Food and Wine, contributed by cookbook author Julia Turshen. I increased the amount of chicken, mushrooms, and garlic. Delicious!
Yield: Serves 4 to 6
- 2 pounds skinless, boneless chicken thighs
(I used 10 thighs)
- coarse salt
- freshly ground black pepper
- 1/2 cup plus 2 tablespoons (for each sheet pan) extra-virgin olive oil
- 1 1/2 pounds (24 oz) mixed mushrooms, such as shiitake and cremini, stemmed and halved if large
- 1 lemon, thinly sliced, plus slices for garnish
- 1/2 cup finely chopped parsley, plus more for garnish, as desired
- 2 tablespoons red wine vinegar
- 2 large garlic cloves, minced
- Preheat the oven to 450°, preferably on convection roast, and place a large rimmed baking sheet in the oven to heat. (I used 2 sheet pans but may try to use only one next time.)
- Season the chicken generously
on both sides with salt and pepper.
- Drizzle 2 tablespoons of the olive oil onto each hot baking sheet.
- Arrange the chicken in a single layer on the hot sheet and roast for about 5 minutes, until the chicken begins to brown.
- In a medium bowl, toss the mushrooms and lemon slices with 2 tablespoons of the olive oil.
- Remove sheet pan(s) from the oven and flip the chicken thighs.
- Carefully scatter the mushrooms and lemon slices
evenly around the chicken.
- Return the sheet pan(s) to the oven and roast for about 30 minutes, rotating the pan(s) halfway through, until the mushrooms
and lemon are browned and the chicken is cooked through.
- Meanwhile, in a small bowl, mix the remaining 6 tablespoons of olive oil with the 1/2 cup of parsley, the vinegar and garlic. Season the sauce with salt.
- Transfer the chicken, mushrooms and lemon slices to a platter.
- Drizzle with some of the sauce and garnish with lemon and parsley. Serve, passing the remaining sauce at the table.
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Posted in Chicken (Poultry), Quick, Recipes
Tags: boneless skinless chicken thighs, chicken thighs, cremini mushrooms, dinner, lemon, mushrooms, parsley, parsley sauce, poultry, sheet pan, shiitake 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
- 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.
- Pour olive oil into a 4-quart enamelware Dutch oven or similar heavy pot and set over medium-high heat.
- Add onions and cook, stirring, until nicely browned, 5 to 8 minutes, then season with salt.
- Add chicken, thyme sprig and bay leaf, and continue to cook, stirring, for 2 minutes more.
- Add wine and simmer briskly until reduced by half, about 5 minutes.
- Add rice and a large handful of mushrooms and stir to combine. (Reserve most of the mushrooms for garnish.)
- Add broth and bring to a simmer. Check broth for seasoning and adjust.
- Cover pot and cook for 10 minutes over medium heat.
- Transfer pot to oven and bake for 20 minutes.
- Finally, remove from oven and let rest for 10 minutes off heat.
- 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.
- Add peas, if using, and heat through.
- Turn off heat, then add reserved chopped thyme, the garlic and the parsley. Toss to coat well.
- Fluff rice, then top with sautéed mushrooms and serve.
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Posted in Casserole, Chicken (Poultry), Recipes
Tags: baked rice, Basmati, boneless skinless chicken thighs, casserole, chicken, chicken thighs, cremini mushrooms, dinner, Fiesta Friday, French, mushrooms, one-pot, peas, rice, thyme, trumpet mushrooms, wine