Red Wine and Goat Cheese Risotto with Carmelized Mushrooms

Oh. Em. Gee. That's really all I have to say for this recipe. I could've eatn an entire saucepan of this stuff. It was so. Good. You need to make this. Like yesterday. You won't be disappointed.

Risotto can be intimidating. I know I was scared the first time I made it. But honestly, it's super easy. The worst part is that it's a bit time consuming as you have to stir it a lot, but it's not that bad! Even with that, this dish is totally worth it.

Red Wine and Goat Cheese Risotto with Caramelized Mushrooms-adapted from How Sweet It Is
Total Time: 30 Minutes
Serves 4

• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 3 cups sliced mushrooms
• 3 garlic cloves, minced
• 1 1/4 cups arborio rice
• 1 cup red wine
• 3-4 cups chicken broth
• 6 ounces goat cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

In a large skillet, heat one tablespoon oil and one tablespoon butter over low heat, then add mushrooms. Let caramelize for 10-15 minutes.

While the mushrooms are cooking, heat a large saucepan over medium heat and heat the vegetable oil and butter. Add garlic and stir for 30 seconds. Add rice, tossing to coat in butter and oil and stir for 3-4 minutes. Add wine, stirring every few minutes until all liquid is absorbed. Once absorbed, add one cup stock, stir and let absorb like you did with the wine. Continue 2-3 more times until stock is absorbed. This should take about 15 minutes. Taste to determine if rice is cooked to your liking, if not, add one more cup of broth.

Reduce heat to low and stir in goat cheese, salt, pepper and cooked mushrooms.

Zucchini and Rice Casserole

This was a great casserole! We ate it for a main dish, but it would be a fantastic change up for a side dish too. It would go great with chicken, ham or pork chops. I pretty much love everything with zucchini in it.

Zucchini and Rice Casserole-adapted from Comfort Food by Cooking Light
Total Time: 60 Minutes
Serves 8

• 2 1/2 pounds zucchini, sliced
• 1 large onion, chopped
• 1/2 cup chicken broth
• 2 cups cooked rice
• 4 ounces shredded cheddar cheese
• 1 cup sour cream
• 1 ounce grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, lightly beaten

Preheat oven to 350 degrees. IN a large stock pot, bring zucchini, onion and chicken broth to a boil. Cover, reduce heat and simmer for about 20 minutes. Drain; partially mash with a potato masher.

In a large bowl, combine all ingredients. Spoon mixture into a greased 9x13 inch pan. Bake for 30 minutes or until bubbly and browning.

Cherry Side Rice

I've recently learned that Scott doesn't like wild rice. Which baffles me. I think it's awesome. And I love this recipe because it mixes regular rice with the wild rice to get it a bit of a sticky consistency. The dried cherries really add something to this too!

Cherry Side Rice-adapted from Best Fall Recipes by Southern Living
Total Time: 4 hours
Serves 8

• 1 cup uncooked white rice
• 1 cup uncooked wild rice
• 2 tablespoons butter, melted
• 32 ounces chicken broth
• 1 small yellow onion, diced
• 3/4 teaspoon ground pepper
• 5.5 ounces dried cherries

In a lightly greased 3 quart slow cooker, stir in rice and butter until rice is coated. Stir in chicken broth, onion and pepper. Cover and cook on high 3 1/2-4 hours or until rice is tender. Stir in cherries. Turn off heat, cover, and let sit for 15 minutes.

Apple Wild Rice Salad

So after making this dish I learned Scott is not a fan of wild rice. Which shocks me! I love the heartiness of wild rice and think it really brings something extra to a meal! The one thing I'm not particularly fond of--how long it takes to cook! I don't know that I've ever cooked with true wild rice (not from a box), so that was a bit of a shock for me!

Back to the recipe...

I didn't realize how much this recipe makes, but its TEN FREAKING SERVINGS! so I would definitely recommend halving it unless you want a lot of leftovers or are bringing this to a party. I like this idea for a party because it's actually supposed to be served cold! Because I'm terrible at fully reading directions before I start something, I didn't realize how long this would take and we ate it warm. It was still pretty good, but, if you're like Scott and not a wild rice fan, it's most likely not for you!

Apple Wild Rice Salad-adapted from Taste of Home

Total Time: 1 hour + chilling, if desired

Serves 10

• 1 1/2 cups uncooked wild rice
• 2 gala apples, chopped
• 2 tablespoons, plus 1/2 cup orange juice
• 4 teaspoons olive oil
• 4 teaspoons red wine vinegar
• 1 tablespoon honey
• 3/4 teaspoon salt
• 1/4 teaspoon white pepper

Cook wild rice according to package directions. Transfer to a large bowl.

Meanwhile, in a small bowl, toss apples with two tablespoons orange juice. In a medium bowl, whisk the remaining ingredients together. Add apples to rice, and drizzle dressing, tossing to coat. Refrigerate until chilled, if desired.

Broccoli Pork Rice Bowl

This recipe was supposed to be made with chicken, and definitely could still be used with your favorite protein. However, I accidentally took the pork chops out of the freezer thinking they were chicken breasts (I made the mistake of putting them in an unmarked bag).

I added some cayenne pepper and garlic salt to the original recipe for additional flavor. If you aren't a fan of either, play around with your favorite spices! You could also add your favorite veggies to the dish, much like a stir fry.

Broccoli Pork Rice Bowl-adapted from "Reader's Top Rated Recipes" by Cooking Light
Total Time: 30 Minutes
Serves 4

• 3 cups broccoli, fresh or frozen
• 1 cup white rice
• 1 tablespoon canola oil
• 8 ounces boneless pork chops, cut into bite-sized pieces
• 1 small onion, chopped
• 3 ounces Velveeta cheese, cut into 1-inch pieces
• 1 teaspoon cayenne pepper, to taste
• 1 teaspoon garlic salt, to taste

Steam broccoli for about 5 minutes, or according to package directions. Also, cook rice according to package directions.

Meanwhile heat oil in a large saucepan over medium-high heat. Add pork and cook about 5 minutes, until pork is cooked through. Add onions, cheese, cayenne and garlic salt and stir, just until cheese begins to melt. Stir in rice and broccoli. Continue to mix together until well blended and cheese i s melted.

Fried Rice with Kale and Mushrooms

Fried rice is one of my favorite side dishes. I don't think you can ever have enough recipes for it. As of now, this is only my third (successful) attempt: Beef Fried Rice and Fried Rice with Sweet Soy Sauce.

This recipe was one of my favorites so far. Scott was really hesitant when I was telling him kale was in the recipe. His only knowledge of kale is from working at a country club in high school where it was a garnish. He hasn't realized the kale-kraze that I see on Pinterest daily.

So this was my first experience with kale. I didn't use as much a the original recipe called for, however, I didn't want to over do it. The flavors were amazing and I especially love the mushroom addition (because of my current addiction).

Fried Rice with Kale and Mushrooms-adapted from Pink Parsley

Total Time: 15 Minutes

Serves: 4

• 1/4 pound kale, thick stems discarded
• 8 ounces baby portabella mushrooms, hinly sliced
• 2 tablespoons sesame oil
• kosher salt, to taste
• 2 cloves garlic, finely minced
• pinch of crushed red pepper flakes, to taste
• 3 green onions, thinly sliced 
• 2 cups cooked rice
• 2 teaspoons soy sauce
• sesame seeds, for serving

Roll a few kale leaves tightly, and thinly slice to form ribbons.  Run your knife through the kale a few times to chop it into smaller pieces.

In a large skillet, heat the oil until shimmering.  Add the kale and mushrooms, and cook, stirring often, until they are softened and tender, about 5 to 8 minutes.  Season with salt.  Add the garlic and red pepper flakes, and stirring constantly, cook until fragrant but not browned, about one minute.  Stir in the green onions and rice, and cook another 2 minutes, stirring often.  Add the soy sauce, cook another 30 seconds, and season to taste with salt, additional soy sauce, and/or red pepper flakes. Top with a sprinkling of sesame seeds.

Fried Rice with Sweet Soy Sauce

Finding the ultimate homemade fried rice recipe is one of my goals. Fried rice is one of my favorite things when I order Chinese takeout. We have a rice cooker that we absolutely love as I've found the perfect ratio of rice to water that makes perfect rice every time.

This recipe wasn't quite the perfect one for me. The serrano chile made this a little too spicy for me, and I don't think I'd keep that in the recipe next time. Otherwise the flavors were fine and I'd make it again. I served it with chicken marinated in sweet chile and hoisin sauce.

Fried Rice with Sweet Soy Sauce-adapted from Cooking Light's Dinner Tonight!

Total Time: 35 Minutes

Serves 4

• 3 tablespoons olive oil
• 4 large eggs, beaten
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1 finely chopped shallot
• 2 garlic cloves, minced
• 1 chopped serrano chile (which I will be omitting next time-it was too hot for me)
• 4 cups cooked rice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups thinly sliced radishes
• 1/3 cup fresh basil leaves
• 1/3 cup chopped fresh cilantro

Heat 1 tablespoon oil in skillet over medium high heat. Cook eggs until set, turning once. Remove eggs from pan and set aside. Meanwhile, in a small bowl, mix together soy sauce and brown sugar to make sweet soy sauce.

Turn up heat on pan to high, and add in remaining 2 tablespoons oil. Stir fry shallot, garlic and chile for 1 minute. Add rice and stir fry for 3 minutes or until lightly browned. Add cooked eggs, sweet soy cauce, salt and pepper and toss to combine.

Top with radishes and herbs. Serve with protein of your choice.

Risotto with Shrimp and Peas

I have never made risotto before, but I had always wanted to try. I also can't remember a time I tried it before this recipe. I have to tell you-although it can be a bit time consuming, it was absolutely DELICIOUS! I can't wait to try a new recipe and perfect my skills! This recipe from Rachael Ray was absolutely WONDERFUL! I wouldn't change a thing (although I did add mushrooms-mushrooms make everything better)!

Risotto with Shrimp and Peas

Risotto with Shrimp and Peas-Adapted from Everyday with Rachael Ray
Total Time: 40 Minutes
Serves 4

• 1 can  (14.5 oz.) chicken broth
• 3 tablespoons butter
• 1 small onion, finely chopped
• 4 ounces chopped mushrooms
• 1 cup arborio rice
• Salt and pepper
• 8 ounces peeled, cooked small shrimp
• 1 cup frozen peas
• 1 cup finely grated parmesan cheese
• 1 lemon, zested

 In a small saucepan, heat the chicken broth and 1 3/4 cups water over high heat until steaming; cover and keep warm. Meanwhile, in a medium saucepan, melt 1 tbsp. butter over medium heat. Add the onion and mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and 1/2 tsp. salt and cook, stirring, for 3 minutes. 

Stir in 1 cup of the broth mixture, bring to a simmer and cook, stirring, until the liquid is absorbed, 2 to 3 minutes. Maintaining a low simmer, continue to add the broth mixture, 1/2 cup at a time, stirring frequently and allowing the rice to absorb the liquid. Cook until the rice is tender and creamy, 20 to 25 minutes. Add the remaining 2 tbsp. butter, the shrimp, peas, and 1/2 cup cheese and cook, stirring, until the cheese has melted. Stir in the lemon zest; season with salt and pepper. Top with the remaining 1/2 cup cheese.

Beef Fried Rice

I made this with orange-pork stir-fry last night and they were delicious separate and together!  This is a very easy recipe, and makes plenty of rice (6 servings)!  I honestly wouldn't change a thing about the recipe!  Although I omitted the red pepper sauce because I couldn't find it and it was still awesome!

 

Beef Fried Rice

Start to finish: less than 30 minutes

1	cup uncooked regular long-grain white rice
2	cups water
1	egg, beaten
1	lb. lean (at least 80%) ground beef
1	cup sliced fresh mushrooms
1/2	cup sliced celery
1/3	cup soy sauce
1	tablespoon sesame oil
1/2	teaspoon hot pepper sauce (omitted)
1 1/2	cups fresh snow pea pods, halved diagonally
1/2	cup chopped green onions (8 medium)

1.	Cook rice in water as directed on package.
2.	Meanwhile, spray 12-inch nonstick skillet with cooking spray. Heat over medium heat. Add beaten egg to skillet; cook 1 minute or until firm but still moist. Remove from skillet; cut into thin strips. Cover to keep warm.
3.	In same skillet, cook ground beef, mushrooms and celery over medium heat 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently.
4.	In small bowl, mix soy sauce, sesame oil and hot pepper sauce; stir into beef mixture. Add pea pods, onions, cooked egg and cooked rice; cook 2 to 3 minutes longer or until thoroughly heated, stirring constantly.

Wild Rice Stuffed Squash

First time I tried squash!  Not my favorite thing in the world, but not bad either.  The rice was my mom's favorite.  I thought it was a little sweet, but it was good enough to put up here anyway.  From Kare11's cookbook.  Below is a picture of the rice we had left over!

Wild Rice Stuffed Squash
2 butternut squash
1/4 cup honey
4 teaspoons grated orange rind
2 tablespoons margarine
1 1/2 cups sliced mushrooms
1/2 cup chopped onion
1/2 cup chopped celery
1 1/2 cups cooked wild rice
3/4 cup chopped apple
1/2 cup dried cranberries (crasins)\
1 cup apple butter
1/4 teaspoon salt
1/4 teaspoon pepper

Heat oven to 350 degrees.  Cut squash in half lengthwise; remove seeds. Place squash on 15 x 10 x 1-inch jelly roll pan; drizzle each half with honey and orange rind. Set aside.

In medium frying pan heat margarine until hot over medium-high heat; add mushrooms, onion, and celery. Cook until onion is tender. In medium bowl combine cooked vegetables, rice, apple, dried cranberries, apple butter, salt and pepper; mix well. Place about 1 cup filling in each squash half. Cover; bake 1 hour or until fork-tender. Top each with caramelized pecans, if desired.


4 Servings


Heat's Notes
The rice for the stuffed squash is more than plenty, so we put the leftover rice in a casserole dish and put it in the oven with the squashes for about 30 minutes.  Turned out well!

Wild Rice and Barley Pilaf

Awesome side dish with pork or poultry-especially in the fall!

Wild Rice and Barley Pilaf
3/4 cup uncooked wild rice
12 cup regular barley
1 tablespoon butter
2 (14oz) cans reduced-sodium chicken broth
1/2 cup dried cranberries, snipped dried apricots, dried tart cherries and/or currants
1/3 cup sliced almonds, toasted

Rinse wild rice with cold water; drain.  In a large saucepan cook and stir rice and barley in hot butter over medium heat for 3 minutes.  Carfully add broth.  Bring to boiling, reduce heat. Simmer, covered, for 45-50 minutes or until rice and barley are tender and most of the liquid is absorbed.  Remove from heat.

Stir dried fruit into the rice mixture; cover and let stand 5 minutes.  Stir in the almonds before serving.

8 Servings