Archive for the ‘Long-grain rice’ Category

Makes 6 servings

  • 6 medium red, yellow, orange and/or green peppers
  • 1 tbsp extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 2 garlic cloves, finely chopped
  • 8 oz ground white-meat chicken or turkey
  • 1 1/2 cups cooked long-grain brown or white rice
  • 2 tbsp chopped parsley
  • salt and freshly ground black pepper
  • 1/4 cup pine nuts (optional)
  1. Cut stem ends from each pepper and reserve, keeping matching tops and bottoms together.  Remove seeds and membranes from peppers and discard. 
  2. Preheat oven to 350°F.  Prepare filling: In nonstick 12″ skillet, heat olive oil and add onion, celery, and garlic; cook over medium heat 5 minutes or until soft.  Add chicken and cook 5 minutes or just until no longer pink, stirring occasionally.  Remove from heat and stir in rice, parsley, 1/2 tsp salt, 1/4 tsp pepper, and pine nuts, if using. 
  3. Arrange peppers, close together, in baking dish just large enough to hold peppers; replace tops.  Cover and bake 45-55 minutes or until peppers are tender. 

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Makes 4 servings

  • 1 pound fresh or frozen shrimp in shells
  • 8 ounces farfalle (bow-tie pasta) or linguine or 1 cup long grain rice
  • 1/2 cup water
  • 1/4 cup orange marmalade
  • 2 tablespoons peanut butter
  • 2 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon cooking oil
  • 2 medium red, yellow, and/or green sweet peppers, cut into strips (about 2-1/2 cups)
  • 6 green onions, bias-sliced into 1-inch pieces
  • Chopped peanuts (optional)
  1. Thaw shrimp, if frozen. Peel and devein shrimp; rinse and pat dry. Set aside.
  2. Cook pasta or rice according to package directions; drain.
  3. Meanwhile, for sauce, in a small bowl stir together water, orange marmalade, peanut butter, soy sauce, cornstarch, and crushed red pepper. Set aside.
  4. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat on medium-high heat. Add pepper strips and green onions; stir-fry for 1 to 2 minutes or until crisp-tender. Remove and set aside.
  5. Add half of the shrimp to wok; stir-fry 2 to 3 minutes or until shrimp turn opaque; remove and set aside. Repeat with the remaining shrimp.
  6. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; keep sauce warm.
  7. In a 4-quart Dutch oven or kettle combine cooked pasta or rice, vegetable mixture, and shrimp; cook over medium heat until heated through, tossing gently to mix. Serve shrimp mixture on dinner plates. Top with sauce. If desired, sprinkle with chopped peanuts.

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