Tag Archives: brown rice

April 5, 2020 · 5:08 pm

Quarantine Cuisine Day #5 – Kung Pao Chicken

I craved Asian cuisine today, so I made Kung Pao Chicken and brown rice in the Instant Pot. I didn’t have hot peppers, hoisin sauce, or chili purée. Without the typical red chili peppers, my dish was milder than take-out. As for the condiments, I found recipes online and made my own.

We were pleased with the results. I focused on ingredients I had (fresh ginger root and fresh cilantro) and followed a Betty Crocker (Cookbook) recipe for low fat Kung Pao Chicken. I used frozen chicken thighs and modified it for the Instant Pot or any brand multi cooker.

RECIPE—Instant Pot Kung Pao Chicken for Two

  • 2 boneless, skinless chicken thighs
  • 1 tsp. cornstarch dissolved in 1 Tbsp cold water
  • 1/4 cup dry roasted peanuts
  • 1 tsp sesame oil
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1 tsp. Grated ginger root
  • 1/2 cup chicken broth (from cooking the chicken)
  • 1/2 tsp. sugar
  • 2 Tbsp soy sauce
  • 2 tsp Chile purée
  • 2 Tbsp hoisin sauce
  • Pressure cook chicken thighs in 1/2 cup water ten minutes. Allow pressure to drop on its own.
  • Mix a slurry of all other ingredients except broth, onions, celery, and peanuts. Set aside.
  • Remove chicken from pot and cut into 1” cubes. Reserve broth.
  • Using sauté mode, sauté onions, peanuts, and celery in 1/2 cup of reserved broth for five minutes.
  • Add chicken and stir.
  • Add the slurry and turn off Instant Pot. Stir until sauce thickens.
  • Serve immediately over 1/2 cup cooked brown rice.
  • (optional) Garnish with fresh chopped cilantro.
Instant Pot Kung Pao Chicken

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July 22, 2017 · 2:53 pm

Cleaning Up Dirty Rice

My family loves spicy food, especially Creole and Cajun. One of our favorite dishes is Dirty Rice. Traditionally, Dirty Rice is made with rice and leftover livers, gizzards, and hearts from poultry. There is plenty of bacon fat and butter, too. Because I’m the only one in the family who will eat liver, and because we try to follow a heart-healthy diet, I’ve had to lean up and clean up traditional recipes.

Here is my version of Dirty Rice. I use the Instant Pot electric pressure cooker, but I’ve made it in my cast iron dutch oven, stovetop, too. Just add cooking time and a bit more broth if you aren’t pressure cooking.

RECIPE

Not-too-dirty Rice

Makes 4 meal servings or 8 side servings

Ingredients:

  • 12 ounces turkey sausage
  • 1 Tbsp. safflower or Canola oil + 1 Tbsp. butter
  • 2¼ cups low-sodium chicken broth
  • 1 ½ cups medium grain brown rice (white rice will overcook)
  • 1 onion, diced
  • 1 rib celery, diced
  • 1/2 bell pepper, diced (should be green, but we like red)
  • 1 clove garlic, minced
  • 1 Tbsp. dried Cajun seasoning mix
  • salt and pepper to taste

Directions:

  1. Preheat pot without the lid using the sauté setting. When it’s hot, add the oil and butter.
  2. Brown the ground turkey sausage.
  3. Add the onion, celery, bell pepper, and rice. Sauté.
  4. Add the garlic and Cajun seasoning mix, remove from heat (hit “cancel”) and stir to “bloom” the spices.
  5. Pour in the broth and deglaze any cooked-on goodness to enhance flavor.  Secure lid to cooker, and set for 20 minutes (If using a stovetop pressure cooker, cook for 15 minutes).
  6. When cooking time is up, remove from heat (hit “cancel” and unplug), and allow pressure to drop on its own a minimum of 10 minutes.
  7. Release any remaining pressure. Carefully open lid and stir to fluff the rice.
  8. Taste test and add salt or pepper as needed.
  9. Serve as a side or main dish. Be sure to bake cornbread to go with it.

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June 29, 2017 · 7:57 am

New Orleans Style Red Beans With Rice

We love the spicy flavors of New Orleans style dishes, but we need to watch our waistlines. So I’ve lightened one of our favorites, red beans and rice, by using chicken sausage. I also serve with cooked brown rice instead of traditional white rice to boost fiber.  By soaking the beans, I shorten the cooking time and avoid over cooking the sausage.

Although my recipe uses the pressure cooker, you can cook it stovetop. It will take more time, but either way, you’ll end up with a healthy version of New Orleans style red beans and rice.

RECIPE

New Orleans Style Red Beans with Rice

Serves 4 

Ingredients:

  • 12 ounces chicken Andouille sausage, sliced in ¼” rounds
  • 8 ounces dried red beans, soaked at least 3 hours or overnight
  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 ribs celery, chopped
  • 2 cloves garlic, minced
  • 3 cups chicken broth or water
  • 1 Tbsp. dried Cajun seasoning mix
  • salt
  • 2 cups cooked brown rice

 

Directions:

  1. Preheat pressure cooker pot and add the olive oil.
  2. Sauté the onions, peppers, and celery (known as the trinity in New Orleans).

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  3. Add garlic and Cajun seasonings and stir for 30 seconds or long enough to “bloom” the spices.
  4. Add sausage and broth, and then seal cooker.
  5. Bring to pressure and cook 15 minutes (Or if using an electric pressure cooker, cook 20 minutes).
  6. Allow pressure to drop on its own at least 10 minutes.
  7. Release remaining pressure, carefully open lid, and serve in bowls over 1/2 cup brown rice.

*If you prefer tomatoes in your red beans (we don’t), stir in a can of diced tomatoes after cooking the beans as soon as you open the pot. (For fiery hot beans, use tomatoes and green chilies!) The residual heat will warm the tomatoes through without cooking them to mush.

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February 23, 2015 · 6:57 am

Shrimp Brown Rice Recipe

Check out this healthful and tasty dish from my friend, author Nancy Cohen.

Nancy's Notes From Florida

Here’s an easy one-dish meal that you can serve alone or with a salad.

Shrimp Brown Rice

1 Tbsp. olive oil
1 medium onion, chopped
1 medium red pepper, chopped
16 oz. sliced mushrooms
2 cups uncooked brown rice
1 tsp. minced garlic
1 tsp. saffron powder
48 oz. low-sodium chicken broth
1-2 lbs. cooked, deveined shrimp
12 oz. frozen broccoli florets
8 oz. frozen peas

In a Dutch oven, sauté onion, red pepper, and mushrooms in oil until tender. Stir in the rice, garlic and saffron. Cook 1 to 2 minutes, then add broth. Bring to a boil, reduce heat, and simmer until liquid is absorbed, about 45 minutes. Add broccoli, peas, and shrimp, and cook until heated through. Serves 6-8.

Shrimp Rice

Find more of my favorite recipes at http://nancyjcohen.com/fun-stuff/recipes/

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