Orange Wild Rice With Pistachios And Cranberries

Ingredients

• Servings: 4
• 1 cup orange juice
• 1 cup wild rice
• 3/4 cup water
• 1/3 cup shelled pistachios
• 1/3 cup dried cranberries

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• combine orange juice, rice, and water in a saucepan; bring to a boil, reduce heat to low, cover saucepan with a lid, and simmer until rice is tender, about 45 minutes. remove from heat and let steam, covered, for 10 minutes more. stir pistachios and cranberries into rice.

Mexican Vegetable Rice

Ingredients

• Servings: 6
• 2 tablespoons canola oil
• 1 cup diced onion
• 2 teaspoons minced garlic
• 1 1/2 cups white rice
• 1 1/2 teaspoons salt
• 3/4 teaspoon cayenne pepper
• 3 cups vegetable stock
• 1 (10 ounce) package frozen mixed peas and carrots, thawed
• 1 1/2 cups tomatoes, deseeded and diced
• 2 tablespoons chopped fresh parsley
• 2 green onions, chopped

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• in a large saute pan, saute onion, garlic, and rice in canola oil until onion is soft and rice is opaque. add salt, cayenne pepper, and vegetable stock to the pan. bring the liquid to a boil. cover the pan and reduce heat to low, simmer for 20 minutes or until all of the liquid is absorbed.
• add vegetables and tomatoes. cover pan and allow to sit for 5 minutes. turn off heat. sprinkle top of rice with parsley and green onions.

thai ginger chicken (gai pad king)

Ingredients

• Servings: 4
• 1 1/2 cups uncooked jasmine rice
• 3 1/2 cups water
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 pound skinless, boneless chicken breast halves - cut into thin strips
• 1 tablespoon asian fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon white sugar
• 1/2 cup fresh ginger, cut into matchsticks
• 1 large red bell pepper, cut into strips
• 3/4 cup sliced fresh mushrooms
• 4 green onions cut into 2-inch pieces
• 1/2 teaspoon thai red chile paste, or to taste
• 2 tablespoons chicken broth
• salt and ground black pepper to taste
• 2 tablespoons fresh cilantro leaves

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• bring the rice and water to a boil in a saucepan. reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• meanwhile, heat a wok or large skillet over medium-high heat. stir in the garlic and chicken; cook for 2 minutes. add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. dissolve the chile paste in the chicken broth, then add to the chicken mixture. season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. serve with the hot rice.

cao lau (vietnamese noodle bowl)

Ingredients

• Servings: 6
• 2 tablespoons soy sauce
• 4 cloves garlic, minced, or more to taste
• 2 teaspoons chinese five-spice powder
• 2 teaspoons white sugar
• 1 teaspoon paprika
• 1/4 teaspoon chicken bouillon granules
• 1 1/2 pounds lamb tenderloin, cut into cubes
• 2 tablespoons vegetable oil
• 2 tablespoons water
• 2 pounds fresh thick vietnamese-style rice noodles
• 2 cups bean sprouts
• 1 cup torn lettuce leaves
• 1 bunch green onions, chopped
• 1/4 cup fresh basil leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup crispy chow mein noodles, or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr 30 mins


• whisk soy sauce, garlic, chinese 5-spice, sugar, paprika, and chicken bouillon together in a large glass or ceramic bowl. add lamb cubes and toss to evenly coat. cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
• remove lamb from marinade and shake off excess. discard remaining marinade.
• heat oil in a large skillet or wok over medium heat. cook and stir lamb in hot oil until browned, 4 to 7 minutes. add water; cook and stir until water evaporates and lamb is cooked through, about 2 minutes more.
• bring a large pot of water to a boil. rinse rice noodles under cold water and gently break noodles apart. immerse noodles in boiling water until about half tender, about 30 seconds. add bean sprouts to the water and noodles; continue cooking until tender but still firm to the bite, about 30 seconds more. drain.
• combine noodles and lamb mixture together in a large serving dish. top noodles with lettuce, green onion, basil, cilantro, and crispy chow mein.

Stir Fry Glazed Chicken

Ingredients

• Servings: 5
• 1/3 cup sweetened condensed milk
• 1/3 cup mayonnaise
• 1 teaspoon white sugar
• 2 teaspoons white vinegar
• 2 teaspoons honey
• 2 pounds skinless, boneless chicken breast halves - diced
• 6 eggs, beaten
• 1 cup all-purpose flour
• 1/3 cup canola oil

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• in a small bowl, whisk together the condensed milk, mayonnaise, sugar, vinegar, and honey until combined into a sauce; set aside.
• combine the diced chicken and beaten eggs in a bowl and set aside. spread the flour in a shallow dish. dredge the chicken pieces in the flour until evenly coated.
• heat the canola oil in a skillet over medium-high heat. cook the chicken in the heated oil for about 2 minutes, turning occasionally to brown evenly. stir in the sauce until the chicken is completely coated. cook and stir until chicken is golden brown on the outside and no longer pink inside, 12 to 15 minutes.

Mexican Rice

Ingredients

• Servings: 8
• 3 tablespoons vegetable oil
• 2/3 cup diced onion
• 1 1/2 cups uncooked white rice
• 1 cup chopped green bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 1/2 (8 ounce) cans tomato sauce
• 2 teaspoons salt
• 1 clove garlic, minced
• 1/8 teaspoon powdered saffron
• 3 cups water

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• in a large saucepan, heat vegetable oil over a medium-low heat. place the onions in the pan, and saute until golden.
• add rice to pan, and stir to coat grains with oil. mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. cover, bring to a boil, and then reduce heat to simmer. cook for 30 to 40 minutes, or until rice is tender. stir occasionally.

Gumbo Style Chicken

Ingredients

• Servings: 4
• 1/4 cup oil for frying
• 1/4 cup all-purpose flour
• 1 green bell pepper, chopped
• 1 onion, chopped
• 2 cups cooked, chopped chicken breast meat
• 1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
• 1 (4.5 ounce) can sliced mushrooms, drained
• 2 tablespoons chopped fresh parsley
• 2 teaspoons worcestershire sauce
• 3 cloves garlic, minced
• 1 teaspoon soy sauce
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 dashes hot sauce

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat oil in a large skillet over high heat. stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. reduce heat to low and stir in bell pepper and onion. cook 10 to 15 minutes, or until tender, stirring occasionally.
• add chicken, tomatoes with green chile peppers, mushrooms, parsley, worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. stir together, cover and simmer for 20 minutes.