When planning this week’s Shabbat menu, what I’m making is determined by what I will find in my “rice/pasta” cabinet, and what I find in my freezer. I know that I have huge boxes of those mini hors d’oeuvres which I have been saving for a “special occasion”…which will now be this Shabbat! I also have lots of rice. All different types of rice…including my favorite brown rice and fragrant basmati rice. For the basmati rice, I’ll keep it simple – Safron Rice. This is one of the best smelling, prettiest, and easiest rice dishes I make. Sauté a diced medium onion (finely diced using the Hindy Chopper) in some margarine, add the rice, some vegetable stock, a few saffron threads, cover and cook. SO simple! The result is beautiful, golden rice that is a great accompaniment to any dish you make.
|Golden Safron Rice
(Made with fragrant Basmati Rice!)
The next rice dish will have to use the brown rice I have left over. I also have some leftover teriyaki sauce, which means Teriyaki and Mushroom Brown Rice. This is a great recipe that also works well with brown and wild rice blends. There are a lot of excellent components to this recipe, such as celery and mushrooms. We love mushrooms, and the celery gives the rice a great flavor, a little bit of crunch, and is a vegetable (healthy – bonus)! Also, the vegetables in this recipe are sautéed in teriyaki sauce, instead of oil or margarine. Omitting the oil and margarine from this recipe makes it lower in fat and calories. The best part…using up this rice gets it out of my cabinet before Pesach!!
|Teriyaki and Mushroom Brown Rice
Check out all the mushrooms!
With this plan I feel like I’m starting to make some progress towards my Pesach Cleaning goals. If you think this week’s menu is interesting…wait until next week! Hmmmm…what can you make with pasta, more pasta, lemon pie filling, and tuna….
Stay tuned for The Pesach Chametz Cabinet Cleaning Blog # 2 next week!
- 1 medium onion, finely diced (around 3/4 cup)
- 1 1/2 tablespoons margarine
- 2 cups basmati rice
- 3 1/2 cups vegetable stock
- 1/2 teaspoon saffron threads, crushed
- 1/2 teaspoon salt (optional)
- Rinse rice until water runs clear.
- Melt margarine in a large stock pot.
- Add onions and sauté until soft and clear.
- Add vegetable stock to the pot and bring to a boil.
- Add saffron and stir to blend.
- Add rice and stir to combine.
- Return stock to a boil.
- Reduce heat to low, cover and cook for 15-20 minutes until water is absorbed.
- Fluff with a fork.
- Serve warm.
- 1. If you don’t have vegetable stock handy, you can use water and 1-2 tablespoons of consommé mix instead. Omit the salt.
- 2. This recipe is gluten-free! Great for the GFE (Gluten Free Eater) and everyone else too!
- 1 large onion, diced
- 2 stalks celery, thinly sliced
- 1 tablespoon minced garlic
- 1/4 cup teriyaki sauce
- 2 cups brown rice
- 4 cups chicken or vegetable stock
- Additional teriyaki sauce (optional)
- In a large stockpot, bring stock to a boil. For an extra boost of teriyaki flavor add an additional few tablespoons of teriyaki sauce. Add rice. Cook according to package directions.
- In a large skillet, sauté the onion, garlic and celery in the teriyaki sauce until vegetables are soft. Add mushrooms and sauté until liquid is completely absorbed.
- Fold the vegetables into the rice until thoroughly combined.
- Serve to your favorite mushroom lovers!
- 1. The boxed cartons of chicken or vegetable stock are usually 32 ounces, or exactly 4 cups…perfect for this recipe!
- 2. This recipe can be made gluten-free. You can purchase gluten-free teriyaki sauce at your local grocery or health food store. Great for the GFE (Gluten Free Eater) and everyone else too!
I’d love to hear from you!! Please feel free to leave comments, suggestions and recipes after each blog!!! Don’t forget to pass this blog on to your friends and family!!