Everything But The Kitchen Sink Rice Moms Rice Recipes

EVERYTHING BUT THE KITCHEN SINK

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, whisk together grapeseed oil, salt and pepper, to taste. Add the squash, carrots, onions, garlic and potatoes, tossing to coat. Put the coated vegetables on a sheet pan, and roast until the onions are translucent, about 20 to 25 minutes.
• Meanwhile, in large stock pot, over medium heat add the stock, beans, bay leaf, thyme, and cook for 10 minutes, stirring occasionally. With a hand blender pulse stock and bean mixture until the beans are slightly pureed. Remove the vegetables from oven and add to pot, then stir in the broccoli and tomatoes. Cook until all the vegetables are cooked through, about 30 to 35 minutes.

KITCHEN SINK FRIED RICE

Steps:

• Heat vegetable and sesame oil in large heavy skillet over medium heat.
• Saute carrots, onion, ham, optional sesame seeds, and garlic until soft and lightly browned.
• Add cold rice and mix well.
• Cook for five minutes, stirring constantly.
• Add soy sauce a little at a time, taste test, add more until it suits your taste.
• Add salt to taste.
• When all is mixed well, add scrambled eggs, stir well. Chow down with your favorite asian entree.
• NOTE: Diced chicken, pork or shrimp would work well in this recipe also.

EVERYTHING-BUT-THE-KITCHEN-SINK RICE (MOM'S RICE)

Steps:

• Over high heat in a very large, heavy-bottomed pan or Dutch oven, heat olive oil with garlic and sausage until browned and crumbled. Add onion and saute until softened and translucent, about 10-12 minutes.
• Add saffron and turmeric and stir well. Stir in olives and cook for 2-3 minutes longer. Then add all the nuts and seeds and cook for 3-4 minutes, stirring constantly.
• Add rice and stir in well to coat with the oils and toast a bit, 2-3 minutes. Then add the water, stir again and bring to a boil. Cover and reduce to a simmer and cook 20-30 minutes or until all water is absorbed. Enjoy!