Posts Tagged ‘Long Grain Rice’

  • 1 carton Central Market Organics Chicken Broth
  • 1 jar Green Valley Ranch Creole Simmering Sauce
  • 2 cans Diced Tomatoes with Celery, Onion and Bell Pepper
  • 1 pound Raw Shrimp, peeled and deveined
  • 4 links Garlic Chicken Sausage
  • 2 cups uncooked Long Grain Rice

Slice Sausage

Heat Dutch oven or large pot over high heat and add Shrimp and Sausage Slices, heat for 3 minutes

Add Broth and Creole Sauce, bring to a boil

Add Tomatoes and Rice return to a boil and cover, simmer for 20 to 30 minutes or until liquid is absorbed and rice is soft

Enjoy!

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  • 1 jar Robert’s Reserve Spicy Moroccan Sauce
  • 1 pound Ground Sirloin
  • 7 ounces Pistachios, shelled and chopped
  • 1 cup Frozen Peas
  • 1 cup uncooked Long Grain Rice
  • 1 container Central Market Organics Vegetable Broth
  • 1 large onion, chopped
  • 3 – 4 sprigs Mint Leaves, chopped
  • Greek Yogurt, plain
  • Adam’s’ Reserve Dill Weed
  • 4 tablespoons Ottavio Olive Oil

 

 

 

 

 

 

Preheat oven to 375 degrees. Chop Onion and pistachio Nuts

 

 

 

 

 

 

Place in heavy skillet over medium heat with olive oil, cook until onion is translucent

 

 

 

 

 

 

Add Ground Sirloin and cook until no longer pink.

 

 

 

 

 

 

Add Robert’s Reserve Spicy Moroccan Sauce and Rice

 

 

 

 

 

 

Stir to incorporate and then add contents of Central Market Organics Vegetable Broth, reduce heat to medium, cover and cook for 20 minutes or until liquid is absorbed.

 

 

 

 

 

 

 

 

When liquid is absorbed, turn off heat, chop mint and incorporate into meat mixture.

 

 

 

 

 

 

Add peas and stir to incorporate.

 

 

 

 

 

 

Generously oil a small bowl with Olive Oil, Remove Spring Roll Wrappers from container and hold one at a time under running hot water until softened. Place in oiled bowl and spoon generous amount of meat mixture into middle.

 

 

 

 

 

 

Fold edges of wrapper around meat to form a package.

 

 

 

 

 

 

Place meat packages on foil lined baking sheet and place in hot oven, bake until lightly browned and heated through.

 

 

 

 

 

 

While meat pies are baking, mix generous amount of Dill Weed with plain Greek Yogurt.

 

 

 

 

 

 

Serve Moroccan Meat Pies with Oven Roasted Asparagus and generous helping of Yogurt Sauce.

 

 

 

 

 

 

To give credit where credit is due, I must tell you that this recipe was inspired by my friend Nina Baydoun in Lebanon from her most wonderful blog: Tabkhet el yom click on it to see the inspiration for these meat pies.

  • 1 pound each peeled & deveined Shrimp and thinly slice Sausage
  • 4 tablespoons Otavio Spanish Olive Oil
  • 1 seven ounce tub Chopped White Onion
  • 1 seven ounce tub Chopped Tri-Colored Bell Pepper
  • 4 tablespoons Adam’s Reserve Spicehouse Classic Poultry Seasoning
  • 1 carton Central Market Organics Chicken Broth
  • 2 cups (one pound bag) long grain rice
  • 16 ounce frozen peas – thawed
  • 1 can (14 ounce) quartered Artichoke Hearts

 

 

 

 

 

 

 

Heat oil in Dutch oven over Medium Heat.  Add Onions and Peppers; cook 5 minutes, stirring constantly.

Add Poultry Seasoning; followed by broth and rice.  Bring to a boil and reduce heat to low; cover and simmer 20 minutes or until most liquid is absorbed and rice is tender.

 

 

 

 

 

 

Stir in Shrimp, Sausage, Peas and Artichoke Hearts. 

 

 

 

 

 

 

Cook until Shrimp is pink, loosely curled and opaque throughout – about 10 minutes longer.

  • 2 pounds Chicken Tenders or Chicken Breast Chunks
  • 2 tablespoons Adam’s Reserve Kicked Up Chicken
  • 3 tablespoons Ottavio Spanish Olive Oil
  • 1 container Tri-colored Bell Pepper (7 ounce)
  • 1 container Central Market Organics Chicken Broth
  • 2 cups Fresh Squeezed Orange Juice
  • 1 bottle Robert’s Reserve Cherry Pomegranate Habanero Sauce
  • 1 pound Long Grain Rice

 

 

 

 

 

 

Season Chicken with Adam’s Reserve Kicked Up Chicken

 

 

 

 

 

 

 

Brown in Olive Oil over medium high heat in large pan or Dutch oven

 

 

 

 

 

 

 

Add Bell Pepper and stir to mix.  Add Chicken Broth, Orange Juice, Cherry Pomegranate Sauce and Rice, bring to a boil.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cover and reduce heat to medium low and simmer for 15 to 20 minutes or until rice is tender.

Garnish with silvered Almonds and Chopped Cilantro