I don’t make a lot of vegetarian dishes. I was raised a meat and potatoes girl and I don’t see that changing soon. However, this one caught my eye and I am glad it did. I have made a few changes from the original recipe to suit our tastes and what could be found in the market. When you make this, don’t skip the salsa part! You only need a little dab, but without it, this would be just another bland bowl of rice and beans.
Start to finish, this will be done in about the time it takes to cook the rice. This recipe makes a nice dinner for 2, with some rice left over. It can easily be doubled.
Brown Rice and Black Beans with Chile-Ginger Salsa
2 Tablespoons canola oil, divided
1 large onion, chopped, divided
1 cup raw brown rice
1/2 teaspoon salt
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I always loved Asian food, my sister was the one who first introduced me to it. Actually she didn’t, she order Asian food for herself and our mother, and since there were some leftovers I tried. It was the most usually ordered dish here – pork with bamboo and shiitake mushrooms. In the days to come I probably went to an Asian restaurant or ordered food from one about 2 times a week, before I started making it myself. Today I can’t wait to find a new recipe to try myself!
So who loves Asian food as much as I do??
Preparation: 35 min
Cook time: 40 min
- 4 boneless, skinless chicken thighs
- 2 tbsp soy sauce
- 2 tsp brown sugar
- 3 tbsp orange juice
- 1 clove garlic, pressed
- 1 tbsp Sriracha sauce
- 1 tsp curry powder
- 300 g rice
- 1 tbsp cornstarch
- 1 tbsp water
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Source: Jasmine rice-stuffed peppers
It’s been about a week now since I started my new Facebook page Recipes by chefkreso. It’s a place where I share all of my new recipes the second I post them here, and where my Instagram posts are also being redirected. I would love it if you’d grab a second and check it out!
Getting back to my new recipe – Beef sauce & rice. Beef sauce is first in the name on purpose, since it’s the focus of this recipe, everything about it makes it the perfect lunch idea you can combine with rice or pasta depending on which you like more. In this case rice works better for me, because it pairs with the flavour of red wine reduction in the sauce and the seasoning so well.
This is not my first beef recipe. On my blog among other recipes you can find a few recipes…
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This recipe is especially made for my friend Socrates. And for all of you that want to try the Greek dessert ‘rizogalo’ or else the Greek version of rice pudding. ‘Rizogalo’ is a humble yet delicious dessert, made easily with what most people have always in their kitchen; milk, sugar, rice. In Greece it is a dessert that would most likely get treated by in a house than in an expensive restaurant. And this is not in terms of taste but in terms of level of difficulty/experience needed in order to make it. For that reason I was completely amazed to see it served (and highly credited) in a restaurant in France taking into account the attention French people pay into their “cuisine”..
- 1lt. milk
- 6tbsp. glutinous rice
- 6tbsp. sugar (cut not really full tablespoons)
- cinnamon for sprinkling on top
- Wash the rice with some water and dry it…
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