Posts Tagged ‘rice’

Yellow Rice

Yellow Rice is a staple in this house. It’s one of the preferred ways my daughter likes to eat rice. Plus it goes great with Mexican food, which we eat a fair amount of it. Generally we make black bean -zuchinni quesadilla’s in our George Foreman, then serve it with pineapple salad and yellow rice. I don’t like to purchase the pre-made mix so I went in search of Google for an answers, finding out how easy it is to make your own yellow rice, all you need is, long grain rice, cumin, turmeric, cinnamon, oil and  chicken/vegetable broth.


  • 3/4 tsp of turmeric
  • 1/4 tsp of cumin
  • dash of cinnamon
  • 1 TSP of oil
  • broth in place of water
  • rice

Combine all the above, bring rice to boil, then simmer until done according to the directions on your rice package. Bon Appetit




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We had a cold and damp day last week that called for soup.  I had wild rice, chicken and vegetables. So I went on a hunt for a chicken and wild rice soup. All the soups had minimal vegetables in it, and I want one with a lot of vegetables. So I created my own out of couple of recipes.


  • 3 C chicken broth
  • 1 C water
  • 2 chicken breasts shredded
  • 1/2 C of uncooked wild rice
  • 1/2 C of chopped celery, carrots, frozen peas and onions
  • 2 tsp of poultry seasoning and rub ( I used Bone Suckin’ Sauce poultry seasoning & rub )
  • 1/2 C of all-purpose flour or wheat flour
  • 1/4 C of butter or olive oil
  • 1 1/2 C of heavy cream or mixture of heavy cream and milk


In a large pot over medium heat combine broth, water, chicken and chopped vegetables.  Bring to a boil, then stir in rice. Cover and remove from heat. In a small bowl season flour with salt and pepper. In a small saucepan over medium heat melt butter, then stir in poultry seasoning until the mixture is bubbly.  Reduce heat to low, stir in flour by the tablespoonful to form a roux. Whisk in cream/milk mixture a little at a time until fluffy and smooth.  Add cream mixture into broth and rice. Cook over medium heat for about 15 minutes. Serve with a fresh green salad.

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I originally got this recipe from my mom. She loved to make it and put it on top of rice or pasta. I prefer rice.  I lost my mom’s copy of this recipe but googled for it today and found it — however this version is called Sizzling Garlic Shrimp even though it’s cooked in the oven on broil

Sizzling Garlic Shrimp
1 pound peeled shrimp
1/2 cup olive oil
2 minced garlic cloves
1 teaspoon Italian herb seasoning
Salt and pepper to taste
1/2 pint cherry tomatoes
1/2 cup feta cheese, in chunks, not crumbled
Chopped parsley or scallions (optional)

Put a medium oven-proof baking dish under broiler to preheat.

Meanwhile, in medium bowl, mix shrimp in olive oil, garlic cloves, herb seasoning, salt and pepper. Add tomatoes and feta cheese chunks. (Crumbled feta will melt too fast, but is okay if that’s what you have.)
Remove dish from oven, add shrimp mixture and broil until shrimp are just done (about 5 minutes). Sprinkle with chopped parsley or scallions.

Serve with crusty bread for dipping. Serves 3 to 4.

Source: Lennie Bennett, St. Petersburg Times

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