Baking Rice in the Oven! [Ep. 9]
Baked rice hasn't caught on as much as it should. This week I pair up with my sister, Lea, (who lives in Chile) and we dive into her fridge and invade her home. The recipe we used (to varying degrees, ahem) is Kathy Casey’s “Baked Rice with Spring Vegetables” from her Northwest Table cookbook, available in tons of places, I’m sure.
And here's how to make what we did:
-Dice up all the veggies you got
-Cook the onion
-Once cooked enough, add the vegetables (or cream and cook more)
-Put in whatever seafood you have and however much you want.
-Pour in 1 cup rice. Basmati is an option.
-BRING TO A BOIL (no matter what the recipe says)
-Cook in a 375 (degrees Fahrenheit) oven for about 20 minutes.
-Fluff and serve.
Have your child tell you it's amazing.
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Roast Goose with Rice Stuffing Recipe (Flavorful Rice) - Christmas Dinner Easy Recipe
#christmasgooserecipe #gooserecipe
Goose recipe for Christmas, Goose cooking recipe for Christmas or special occasion. How to cook goose for Christmas in the oven, Recipe for cooking goose with sauce.
Ingredients for the Goose Sauce:
1 goose, 1 teaspoon salt, 1 teaspoon ground red pepper, 1 teaspoon oil.
Roast Goose with Wild Rice Stuffing Recipe:
Pour 1 teaspoon of salt, 1 teaspoon of ground red pepper, 1 teaspoon of oil into a bowl. Stir well. Rub it all over the goose, both inside and outside.
Bake for 3 hours at 165 degrees Celsius / 329 degrees Fahrenheit. (If you are not sure whether it is cooked, extend the time)
Ingredients for the Filling:
450 g of rice, 600 ml of boiling water, 1 bunch of finely chopped parsley, 100 g of butter, 60 ml of oil, 1 teaspoon of cinnamon, 1 teaspoon of allspice, 1 teaspoon of black pepper, 2 tablespoons of cashew, 2 tablespoons of walnut kernels, 2 tablespoons peeled almonds, 2 tablespoons peeled hazelnuts, 2 tablespoons pine nuts, 2 tablespoons currants, 1.5 tablespoons salt.
Recipe for the Filling:
Let 450 grams of rice stand for half an hour in salty (1 tablespoon of salt) hot water. Strain, after half an hour.
Soak 2 tablespoons of currants in hot water for half an hour and strain.
Add the oil and butter to a saucepan. Pour the pine nuts and roast for 1 minute.
Add the hazelnuts and almonds and fry for 1 minute.
Add the cashews and roast until they are all brown.
Add the walnuts.
Then pour the rice and fry for 2 minutes. Add the currants and cook a little more. Add allspice and cinnamon and fry a little more.
Add the black pepper and salt and fry for a little more.
Finally, add the hot water and cook over low heat until the water is absorbed.
After the rice is cooked, add the finely chopped parsley.
Stir a little and close the lid. Serve it after a little rest.
????Basmati Rice Pilaf In The Oven Recipe - Glen & Friends Cooking - How To Make Rice Pilaf
????Basmati Rice Pilaf In The Oven This simple easy Rice Recipe presents endless possibilities for changing the flavour - with different spices and dried fruit additions.
Ingredients:
375 mL (1½ cups) basmati rice
45 mL (3 Tbsp) butter
1 onion, chopped fine
1 bell pepper, chopped fine
2 celery ribs, chopped fine
2 bay leaves
2 mL (½ tsp) cumin
2 mL (½ tsp) ground turmeric
2 mL (½ tsp) cinnamon
2 cloves garlic, minced
560 mL (2¼ cups) chicken stock
Salt & pepper to taste
125 mL (½ cup) currants
125 mL (½ cup) peas, fresh or frozen
60 mL (¼ cup) pine nuts or pistachios
Our Mustard Roasted Chicken Thighs Recipe Video:
Method:
Preheat the oven to 180ºC (350ºF).
Melt the butter in a 3-quart braiser over medium heat.
Stir in the onion, bell pepper, and celery; and saute until the onion is translucent.
Add cumin, turmeric, cinnamon, and garlic to sautéed vegetables and cook until fragrant.
Add rice, and cook, stirring constantly, for about 1-2 minutes.
Add chicken stock, bay leaves, peas, and currants.
Bring to a boil.
Cover and transfer the braiser to the oven and bake 15 minutes.
Remove and rest at room temperature for 15 more minutes without opening the lid.
Remove bay leaves, stir and sprinkle on the pine nuts.
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Loaded Golden Rice Pilaf You'll be Making All the Time!
This easy rice pilaf recipe made with fluffy basmati rice and tossed with peas, carrots, warm spices, and aromatics is a delicious way to take plain ol’ rice to the next level! FULL RECIPE ????
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???? MEDITERRANEAN SPICES:
???? SWEET SPANISH PAPRIKA:
???? CORIANDER:
???? TURMERIC:
???? ALEPPO:
???? EXTRA VIRGIN OLIVE OIL:
INGREDIENTS:
???? 2 cups basmati rice
???? Extra virgin olive oil
???? 1 small yellow onion, finely chopped
???? 2 garlic cloves, minced
???? 1 cup frozen peas
???? 2 to 3 carrots, peeled and chopped
???? Kosher salt
???? ½ teaspoon coriander
???? ½ teaspoon paprika
???? ½ teaspoon Aleppo pepper
???? ¼ teaspoon ground turmeric
Nut Topping:
???? ¼ cup walnut halves, toasted
???? ¼ cup pine nuts, toasted
???? ¼ cup sliced almonds, toasted
???? ¼ cup dried fruit, such as raisins or chopped dried apricots
⏱️TIMESTAMPS⏱️
0:00 Intro
0:20 Prepping the vegetables
2:21 Adding the basmati rice
3:09 Prepping the pine nuts and almonds
4:00 Adding the finishing touches
4:33 Taste test
Stuffed tomatoes with meat, veal chicken or lamb
These meat stuffed tomatoes with meat are seriously delicious. Vine ripe tomatoes are the best as they ripened under the sun resulting in more flavour and sweeter taste. These are filled with ground (minced) meat of your choice. I prefer veal, lamb or chicken, but you could also use beef or pork. This is a homely recipe just like grandma used to make. I can’t get enough of them! Chose your favourite protein and make a batch of stuffed tomatoes with meat today!
▶Get full recipe here
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PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
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*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
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