Put the oil, rice, dried dill, salt and
pepper in a rice cooker bowl.
Not exact matches
It can be eaten raw with a meal, boiled
in a pot of soup (taking care that the
pepper does not burst and removing it carefully before serving),
cooked in rice and peas or used to make seasonings for meat, including jerk.
pasta potatoes Bread bell
peppers pesto tomato zucchini chocolate cake
rice eggplants tomatoes yogurt light pancetta breakfast
cooked in translation secret recipe club chickpeas apples Sunday pasta red beets capers cheese fennel lemon salad mushrooms SRC vegetables squash beans recipe swap pork fish beef lentils anchovies ricotta world on a plate olives butternut squash sausage root vegetables eggs fruit legumes chicken bacon gnocchi
One of my favorite classic Indian recipes is Saag Paneer — spinach
cooked in a perfectly spiced blend of onions, garlic, ginger and
peppers and served with
rice or naan.
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon
in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and
pepper or lemon
pepper to taste / Measure 2 C Arborio
rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces
in advance, or while
rice is
cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through
cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when
in season.
After prep proceed to
cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of le
cook Aroborio
rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot
in butter for just a few seconds / Add 2 C of
rice and
cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of le
cook together for 1 minute / Add wine and
cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of le
cook until it nearly disappears, another minute or so / Season lightly now with salt &
pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir
in simmering liquid 1/2 C at a time until it just covers the
rice / Allow
rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the
rice, then add more liquid until
rice is barely covered again and stir / Proceed
in this manner until
rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When
rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon /
Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of le
Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop
cooking while there's still plenty of liquid present / Optional: stir
in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.
There's a little kick of heat thanks to some red
pepper flakes and the
rice cooks right
in the soup helping to thicken it a bit as it releases its starches as it
cooks.
Ingredients (Serves 4) 2 poblano
peppers, cut
in half lengthwise and seeds removed 1 can lump crab meat, drained 1 cup of my famous corn salsa (or store bought corn salsa) 1/2 cup chopped cilantro 1 clove garlic, minced 2 cups
cooked yellow
rice 2 oz shredded cheddar cheese 2 oz shredded
pepper jack cheese 4 oz
pepper jack cheese, sliced
I saute a diced onion & a cup or so of celery, incl leaves,
in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne
pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and
cook it slow
in the oven and eat it over
rice, for two days.
Let it
cook for 10 - 15 minutes without stirring, until it starts to become tender / Meanwhile heat the oil or butter
in a large deep pot / Add onion or shallot and saute until it softens, 3 - 5 minutes / Drain
rice and add to onion,
cooking until it's glossy and coated with oil, about 5 minutes / Sprinkle with salt and
pepper, add the squash and the vermouth / Stir and let the liquid bubble away.
I served it with some
rice cooked in chicken broth, salt,
pepper and Herbs de Provence
in my
rice cooker, along with some steamed broccoli and it was amazing!
-- 1 can mixed beans (I used Scarpone's which was composed of a melange of red kidney beans, white beans, black eyed peas and chickpeas but any variety or varieties you like will work)-- 1/4 cup uncooked wild
rice,
cooked in veg stock until tender — 2 large stuffer mushrooms — 1/2 to 1 cup panko bread crumbs (I know this is quite the range but it really depends on the moisture content of your burgers — they won't hold together if they are too soupy)-- salt and
pepper, to taste (I indulged
in a healthy amount of truffle salt)
Stir together the Leek Confit,
rice, broth, salt and
pepper in the slow
cooker, cover it, and
cook on low for 4 hours.
1) Cut beef into small cubes 2) Chop onions, bell
peppers, tomatoes and carrots into small pieces 3) Stir - fry cubed beef
in a wok for a few minutes until brown, then set aside 4) Stir - fry onions and carrots until carrots are slightly soft 5) Add
in chopped bell
peppers and stir - fry until
peppers are
cooked 6) Add
in tomatoes and mix 7) Add
in browned beef and mix well, pouring
in soy sauce and salt to taste 8) Serve hot with a side a
rice
Chopped onions sauteed
in some oil then add long grain
rice, andd spices (usually just salt and
pepper) then a can of tomato sauce with more water to
cook the
rice
Other odds and ends — all
in very small amounts of 2 to 4 tablespoons —
in addition to the refried beans, Mexican
rice, eggplant, tortillas, and grilled bread included a more risotto - like
rice, caramelized onions (sort of fajita style), bronzed carrots (slices of carrot roasted with blackening seasoning and brown sugar), green beans
cooked with tomatoes and onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red
peppers, and half of a veggie burger made with black beans and corn.
For those of you who are curious, I made note of everything
in my freezer: five types of chili powder; three serrano chile
peppers; kaffir lime leaves; white popcorn kernels;
cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown
rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2;
cooked posole
in one bag, red sauce
in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes;
cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.
2 onions, chopped 2 cloves garlic, minced 2 tablespoons minced fresh ginger 2 tablespoons butter or margarine 2 tablespoons curry powder, or more to taste 1/4 cup all - purpose flour 1 quart chicken broth 2 cups coconut milk 3 boneless chicken breasts, poached, skin removed 2 apples, peeled, cored and cut
in chunks Salt and
pepper to taste
Cooked rice
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut
in half freshly ground black
pepper 1 cup pearled barley — soaked overnight and
cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black
rice or other black
rice —
cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
- While the squash roasts,
cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling
in about 1 tablespoon of olive oil; once the oil is hot, add
in the onion, and saute for about 2 minutes; next, add
in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add
in a couple of pinches of salt and
pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the
cooked brown
rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
In a large bowl add
cooked rice, chopped cucumber, tomatoes, bell
pepper, pomegranate, mint and cilantro.
Well the
rice is
cooking make the slaw,
in a medium size bowl whisk together the greek yogurt,
rice vinegar, pineapple juice, brown sugar, orange zest, salt and
pepper.
OK, here are some favorites we've been
cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get
in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce,
rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for
pepper and cheese pasta, but it helps having two sets of hands to make it
in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have
in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast
Add a chipotle
pepper in adobo sauce to the
rice while it
cooks (perfect for using up extras).
Combine everything
in your slow
cooker Cook on low for 7 - 9 hours or high 4 - 5 If you need more of the sour flavour, add more
rice wine vinegar If you need more of the hot flavour, add more red
pepper flakes
Marinated tofu 1 pound extra firm tofu, cubed 1 tablespoon cilantro, chopped 3 1/2 tablespoons low - sodium soy sauce 3 tablespoons
rice - wine vinegar 1 teaspoon sesame oil 1/2 teaspoon black
pepper 1/2 tablespoon maple or agave syrup 1 tablespoon molasses 1 tablespoon green onion, chopped Vegetable mix 4 cups
cooked spaghetti or
rice noodles 1 cup broccoli florets, chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup mushrooms, sliced 1 cup cabbage, chopped 4 cups low - sodium vegetable broth 1 cup chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu
in a zip - top plastic bag or glass dish.
In a large bowl, combine
cooked rice, sautéed vegetables -LCB- from first step -RCB-, black beans, corn, tomato, cumin, chili powder, cayenne
pepper, salt and
pepper.
1 T. vegetable oil 2 cloves garlic, minced 1 t. chili powder 1 chipotle
pepper in adobo, minced + 1 T. sauce 1 t. ground cumin 4 dashes cayenne
pepper 1 can pinto beans, drained and rinsed 1 can black beans, drained and rinsed 1/3 c. water 2 c.
cooked brown
rice 1/4 c. fresh salsa
Ingredients: 1 head medium cauliflower, cut into florets 1 carrot, peeled, cut
in half lengthwise and sliced 1/2 cup fresh or frozen green peas 1 bottle (11 oz / 312 g) Thai yellow curry sauce, such as those from Trader Joe's or Thai Kitchen * Black
pepper Cilantro for garnishing
Cooked quinoa or brown
rice (optional)
Stir
in rice and the next 4 ingredients (
rice through black
pepper);
cook 1 minute, stirring constantly.
Once sweet potatoes are roasted and
rice is done
cooking and slightly cooled, place the roasted sweet potatoes and garlic
in a food processor along with 1 tablespoon of olive oil and the 1/2 teaspoon each of salt,
pepper, onion powder, chili powder and cumin.
Stir
in the
cooked rice, and season with salt and
pepper.
I don't think I have an unconventional way of using
rice in my
cooking, but I do love to use
rice in stuffed
peppers.
4 cups vegetable stock 5 tablespoons olive oil 1 cup diced onion (more than half a medium - size onion) 1 cup seeded and diced bell
pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas,
cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white
rice Optional garnishes: Pickled
peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet as close to 15 inches
in diameter as possible)
1/2 cup water 1/4 cup peanut butter 1/4 cup tamari (soy sauce) 2 tablespoons
rice vinegar 2 teaspoons natural sugar 1 teaspoon ketchup 1 clove garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon red
pepper flakes, or to taste 1 teaspoon cornstarch dissolved
in 1 tablespoon water 1 tablespoon neutral oil (e.g., vegetable oil) 2 cups broccoli florets, blanched 1 red bell
pepper, cut into thin strips 2 cups thinly sliced napa cabbage 1 cup thinly sliced fresh shiitake mushrooms 8 ounces extra-firm tofu, drained, pressed, and cut into 1 / 2 - inch strips 1 large yellow onion, halved lengthwise and thinly sliced 4 cups
cooked brown
rice 1/4 cup chopped roasted peanuts (optional)
While the pork is
cooking, make the pineapple slaw:
In a medium bowl whisk together the Greek yogurt,
rice vinegar, pineapple juice, brown sugar, orange zest, salt and
pepper until well combined.
Following other
cooks» recommendations, I used
rice wine vinegar and soy sauce
in addition to salt and
pepper.
1 tablespoon olive oil 2 onions, chopped 3 cloves garlic, chopped 1 -2 large red
peppers, seeds removed, cut into quarters lengthways and then cut each quarter
in two 12 skinned, boneless chicken thighs 300g brown short grain
rice 2 l chicken stock — made with boiling water 150g frozen peas 12 large tiger prawns — raw or ready
cooked
-LSB-...] Amie of The Healthy Apple made
rice crispy scones Britt of GF
in the City made blueberry buttermilk scones Brooke of B & the Boy made coconut scones Caleigh of Gluten - Free [k] made scones Caneel of Mama Me Gluten - Free made savory jalapeño cheese scones Charissa of Zest Bakery made amaretto soaked cherry and almond scones Claire of Gluten Freedom made strawberry banana scones Erin of the Sensitive Epicure made millet scones Gretchen of Kumquat made maple oat nut scones Irvin of Eat the Love made savory green garlic bacon thyme scones with white
pepper maple glaze Jeanette of Jeanette's Healthy Living made coconut pineapple scones Karen of
Cooking Gluten - Free made oat scones with currants Kate of Katealice Cookbook made cinnamon fruit scones Lauren of Celiac Teen made scones (and was our lovely host!)
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell
pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili
pepper Sea salt to taste Freshly ground black
pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups
cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian»
in Asian markets) or
rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
(I've also added the peas near the very end of the
cooking instead of early on
in as the recipe suggests) / When peas have finished their simmering process, add the remaining broth and bring to a boil / Add all of the
rice and simmer uncovered until
rice is just tender, about 20 minutes / Season generously with
pepper, stir
in the remaining 2 T butter and 3 T parmesan cheese.
1 pound small red beans 2 tablespoons olive oil 1 large onion, diced 6 cloves garlic 3 medium green
peppers chopped 3 stalks celery, chopped 2 bay leaves 1/2 teaspoon ground sage 1 teaspoon dried oregano 2 chipotle
peppers (from canned chipotles
in adobo), finely chopped 1/4 teaspoon cayenne
pepper 3 cups vegetable stock 2 - 3 cups water 1 tablespoon vegan and / or gluten - free Worcestershire sauce 1/2 cup chopped scallions, for garnish
Cooked rice, for serving Tabasco sauce, for serving
1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell
pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell
pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne
pepper 2 teaspoons salt 1 teaspoon freshly ground black
pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain
rice 3 to 4 medium zucchini, cut
in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not
cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese
Cook Time: 1 hour, 20 minutes Total Time: 1 hour, 20 minutes Ingredients: 1 1/2 pounds boneless pork loin, sliced 1 / 2 - inch thick1 tablespoons vegetable oil1 can (20 ounces) pineapple chunks
in juice3 / 4 cup water1 / 4 cup vinegar1 tablespoon soy sauce1 / 4 cup brown sugar1 / 2 teaspoon salt2 tablespoons cornstarch2 tablespoons water1 / 2 cup thinly sliced onion1 green
pepper, cut
in thin strips2 cups hot
cooked rice.
Prepare your filling by gently combining uncooked beef (or turkey), shredded carrots,
cooked rice (or quinoa), garlic, ginger, onion, soy sauce, sesame oil,
rice vinegar, chili sauce and a pinch of salt and black
pepper in a large mixing bowl.
Afghan - spiced Turnip and Potato Kebabs (gf) Arugula, Hummus & Olive Tapenade Flatbread Baked Broccoli Rabe and Cauliflower Stuffed Shells Baked Farro with Tomato and Herbs Baked Pretzel Empanadas Baked Sweet & Sour Pineapple - Sriracha Tofu Nuggets (gf) BBQ Chickpea Pizza BBQ Jackfruit Sweet Potato Mac (gf option) BBQ Pulled Carrot Tacos (gf option) BBQ Pulled Sweet Potato Sandwiches (gf option) BBQ Sweet Potato and Black Bean Tacos (gf) BBQ Tofu Sandwiches (gf option) Beet Wellington Black - eyed Pea and Collard Green Chili (gf) Black Pepper Cheesy Mac and Broccoli (gf option) Brown
Rice Summer Risotto (gf) Brussels Sprout Banh Mi Sandwiches Butternut Squash Barley Risotto Cajun Red Bean Stuffed Delicata Squash (gf) Caramelized Onion Fettuccine with Smoked Cherry Tomatoes Chickpea Sloppy Joes (gf option) Chickpea Turmeric Stew (gf) Chickpea Vindaloo (spicy chickpea curry)(gf) Chili Colorado Seitan Stew Creamy Roasted Garlic Meyer Lemon Pasta (gf option) Creamy White Bean Pasta with Spring Vegetables (gf option) Chili Stuffed Acorn Squash (gf) Chipotle Roasted Beet Tacos (gf) Coconut Chickpea Curry (gf) Collard Greens Pesto Chickpea Salad Sandwiches Copycat Chipotle Sofritas (gf) Delicata Squash Puttanesca Stuffed Seitan Roast Easy Baked Falafel (gf) Edamame Pesto Pasta Fig, Sweet Corn, and Shallot Flatbread Garden Vegetable Vegan Stuffed Shells Garlic Bread Pasta (gf) General Tso's Chickpeas (gf) Glowing Moroccan Vegetable Stew (gf) Green Goddess Quinoa Stuffed Sweet Potatoes (gf) Homemade Soyrizo (gf option) Jamaican Jerk Sweet Potato Samosas Kale Falafel (gf) Kung Pao Chickpeas (gf) Loaded Avocado Vegan Quesadillas Loaded Greek Chickpea Pancakes (gf) Lentil Shepherd's Pie (gf) Lentil Spinach Curry with Coconut
Rice (gf) Mango Curry Hummus Quinoa Bowls (gf) Mango Curry Hummus and Tandoori Roasted Red Pepper Sandwiches Masala Lentils (gf) Mongolian Seitan One Pot Coconut Curry Pasta One Pot Creamy Curried Lentils and Quinoa (gf) One Pot Creamy Pumpkin Sage Pasta One Pot Fettuccine Alfredo One Pot Moroccan Quinoa with Red Lentils (gf) One Pot Spaghetti Alla Puttanesca with Chickpeas and Artichoke Hearts One Pot Spicy Garlic Almond Butter Noodles (gf) One Pot Pasta with Zucchini, Garlic Scapes, and Leeks
in White Wine Lemon Sauce One Pot Ratatouille
Rice (gf) One Pot Taco Spaghetti One Pot Tandoori Quinoa (gf) Orange Tofu (gf) Parsnip & Cauliflower Sorghum Risotto (gf) Persian Spiced Lentils with Roasted Potatoes (gf) Peruvian Lentils with Beet Puree (gf) Pizza - Stuffed Spaghetti Squash (gf) Polenta Puttanesca
in 20 minutes (gf) Potato, Pineapple and Roasted Peanut Curry (gf) Roasted Eggplant Risotto (gf) Roasted Vegetable and Avocado Garden Wraps Samosa Stuffed Bell
Peppers (gf) Samosa Wraps Sicilian Cauliflower Pizza Slow
Cooker Tofu Tikka Masala (gf) Smoky Roasted Red Pepper Chickpea Pasta (gf) Smoky Tempeh with Peach Salsa (gf) Spaghetti and Lentil Balls (gf) Spicy Basil Noodles (Vegan Drunken Noodles) Spicy Tempeh Phyllo Rolls Spinach Artichoke Falafel (gf) Spinach Pesto Pasta Spring Vegetable Barley Salad with Mango - Red Pepper Relish Soyrizo & Refried Bean Taquitos (gf option) Sriracha Hemp Noodles (gf) Sweet Corn Curry (gf) Sweet Potato Polenta (gf) Tequila Lime Baked Tofu Tacos with Chipotle Crema (gf option) Teriyaki Cauliflower
Rice Bowls Teriyaki «Meatballs» Thai Pineapple Fried
Rice (gf) Tofu Bulgogi (gf) Tofu Gyros (gf) Turnip Green and Garlic Scape Chickpea Pancakes (gf) Ultimate Vegan Lasagna Vegan Baked Mac & Cheese (gf) Vegan Cauliflower Mac and Cheese Vegan Meatballs, Classic Style Wild
Rice Burgers (gf) Winter Vegetable Barley Bowls Za'atar Crusted Cauliflower Bowls with Saffron
Rice (gf)
Large Plates options include perfectly
cooked Gulf Drum with Covey Rise Farms sweet potatoes and yams, sautéed kale and a moutarde beurre blanc — caviar like mustard seeds reduced with apple cider vinegar and white wine then mounted with soft butter; Chappapeela Farms Pork Osso Buco with charred corn, Papa Tom's cheese grits and local
peppers; Sweet Corn & Kale Risotto with jumbo lump crab, smoked tomato vinaigrette and herb oil; and Cureton's tribute to his travels
in China last year — Seared Yellowfin Tuna with Creole fried black
rice, sweet potato habanero sauce and the Chef's signature Steel Sauce (half Steen's cane gastrique and half eel sauce).
Standout dishes from the extensive menu include Samosa Chaat with chickpea, onion, tomato, mint, yogurt, and tamarind; Chicken Tikka that includes natural free - range chicken tenders marinated
in yogurt, ginger, garlic, tandoori spices, served over onions and
peppers; Hand - stretched Fresh Tandoor Baked Breads infused with turmeric and Ajwain seeds; Saag Paneer made with mustard greens, broccoli, spinach, corn flour, ginger, garlic, tomato, turmeric, fenugreek and served with balsamic
rice; Tikka Masala with tandoori - roasted veggies, chicken, lamb, shrimp, or fish
cooked in tomato sauce, cream, ginger, garlic, turmeric, coriander, garam masala, and fenugreek; Biriyani choice of veggie or protein
cooked in dum long grain
rice with biryani spices and served with raita; Mango Lassi with mango, yogurt, milk and rose water.
pesto cheese squash eggplants beans mushrooms world on a plate chickpeas apples sausage SRC fruit anchovies recipe swap lemon pancetta capers chicken zucchini root vegetables red beets secret recipe club butternut squash chocolate pork
rice potatoes Bread tomatoes yogurt beef fennel salad olives bacon fish eggs Sunday pasta
cooked in translation gnocchi legumes cake light breakfast vegetables lentils ricotta bell
peppers tomato pasta
In the pot with the
cooked rice, mix the sour cream, green chile
peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro.