Canadian Dishes

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Friday, 30 August 2013

Anchovy & Prawn Fried Rice with leftover Uncle Ben’s Perfection Long Grain Rice


By: Miriam Borys








Ingredients:

2 cups cooked Uncle Ben’s Perfection Rice
 (leftover rice works perfectly for this recipe
or when making dinner double the amount of
rice to cook to ensure you have leftovers for the next day)



3 tablespoon grape seed oil
3 cloves garlic
1 red onion diced
½ cup Zucchini
1 can anchovies
1 Serrano pepper - diced small
1 cup celery - diced
1 handful fresh spinach
½ tsp rosemary - fresh
½ cup fresh tomatoes

3 green onions (scallions) - diced
1 cup cilantro - diced
1-2 cups raw prawns, cleaned and deveined 
Salt & pepper to taste


Sauté onions, garlic, anchovy, and celery in a hot sauté pan on medium high heat.
Add zucchini, serrano pepper, rosemary and continue to stir for a few minutes. 

Add cooked rice and mix rice in until all is well combined and hot. This takes approximately 5 minutes.
Lastly, add spinach, prawns, cilantro, and green onions. Stir well until all combined and cook only until prawns are just pink.
Serve immediately and this also keeps well in the fridge as a leftover for lunches.

Monday, 26 August 2013

Chicken Rice Soup for Kids with Uncle Ben's Wholegrain Rice


By: Miriam Borys



Yield:  6 - 8 servings

Ingredients:
2 tablespoons olive oil
2 cups chicken thighs - diced into small chunks
1 onion - diced
1 cup carrots - diced
1 cup celery - diced
½ cup zucchini - diced
½ cup Uncle Ben’s Wholegrain Brown Rice
2-3 cups  soup stock (broth) of choice. I am using chicken stock for this recipe
2-3 cups water ( if you like a thicker soup the 2 cups of water is enough but if it is too thick add more water)

Heat a soup pot over medium and add olive oil.
Sauté vegetables until onions are transparent.
Add rice and liquids and bring the soup up to the boil. Immediately reduce the heat and simmer for 20 - 30 minutes until the rice is cooked and the vegetables are just done but not overcooked.
Serve hot with fresh bread or your families favourites crackers.

Chef Miriam Borys, B.Ed., MA.
Recipe Blog: 'Cooking Uncovered': www.cookinguncovered.blogspot.com
YouTube Channel: 



Thursday, 22 August 2013

Italian Sausage & Veggies with Uncle Ben's Long Grain Rice (perfection for kids)



Recipe Title: Italian Sausage & Veggies with Uncle Ben's Long Grain Rice (perfection for kids - please click here to go directly to my YouTube channel)
Note:  this dish can be converted to a vegetarian dish by omitting the sausages and adding tofu or more vegetables.
By: Miriam Borys
Yield:  6  servings
Ingredients:
3 potatoes
1 ½ onions - small
3-4 carrots
1 cup zucchini
1 cup Uncle Ben’s Long Grain Perfection Rice
2 cups water
1 can tomato soup
1 can diced tomatoes
7 or more Italian sausage (I used mild for the kids but hot sausage works well too) If your family or friends desire more meat add 2 sausages per person as they always want more.
Wash all vegetables, but do not peel if the vegetables are fresh from the garden or your local market garden. In winter I find the carrots have to be peeled.
Using a sharp knife or a mandoline* slices all vegetables into dics.
 Start the layering: potatoes (salt and pepper these if desired), onions, carrots, zucchini.
Add rice, tomato soup and diced tomatoes.
Add water and sausages at the top.
Cover and bake for 1 ½ hours at 350 F (176 C) in the center of the oven.
Remove and serve hot.  This dish tastes delicious as a leftover and great for lunches.

*A mandoline is a cooking utensil used for slicing and for cutting; with suitable attachments for dicing, julienne, and slices for scalloped potatoes

Chef Miriam Borys, B.Ed., MA.
Recipe Blog: 'Cooking Uncovered': www.cookinguncovered.blogspot.com
YouTube Channel: 


Wednesday, 21 August 2013

West Coast Jambalaya with Uncle Ben's Basmati Rice


By: Miriam Borys

Yield:  6 - 8 servings
Ingredients:
2 tablespoon olive oil
1 cup chicken thighs - cut into chunks
3 hot italian sausages
1 cup celery
1 onion
1 can anchovy fillets with oil
3 garlic cloves - diced
1 Serrano pepper - diced small
1 cup bell peppers - red and yellow
1 large tomato - large chunks
1 cup Uncle Ben’s Basmati Rice
1 can diced tomatoes (28 oz.)
2 cups chicken stock
¼ teaspoon smoked paprika
2 tsp. Cajun seasoning
¼ teaspoon roasted coriander
Dash hot sauce
Salt & pepper to taste

Save the following for the very end:
3 green onions - diced
1 cup prawns (peeled & deveined) optional but so tasty
1 Cilantro ( I used one bunch)
In a large dutch oven (this dish requires only one dish) heat pan first. Add oil, chicken and sausage and cook until ½ cooked.
Add celery, onions, anchovies, garlic, peppers and seasonings. Sauté until onions are transparent.
Add the remaining ingredients and cook until rice is tender. This takes approximately 15 minutes.
Add prawns, green onions & cilantro and cook for 2 minutes more. Serve hot.




Chef Miriam Borys, B.Ed., MA.
Recipe Blog: 'Cooking Uncovered': www.cookinguncovered.blogspot.com
YouTube Channel: 

at the start of the cooking session

finished product after cilantro, prawns & green onions



Uncle Ben's Wholegrain Corn & Tomato Rice Salad


By: Miriam Borys

Recipe Title: Uncle Ben's Wholegrain Corn & Tomato Rice Salad 

By: Miriam Borys

Yield:  6 - 8 servings

Ingredients:

Rice Pilaf
2 tablespoon olive oil
2 tablespoon butter
1 onion - diced
1 cup carrots - diced
1 cup celery - diced
1 cup Uncle Ben’s Wholegrain Brown Rice
2 cups vegetable stock
Melt butter in olive oil and saute vegetables until onions are transparent.
Add rice and stir to coat the rice with the butter and oil (approximately 2 minutes)
Add stock and cook as per directions on the box. 

Salad
1 cup Rice Pilaf recipe (as per above)
1 cup red bell pepper - diced
1 cup zucchini - diced
1 large tomato - diced
1 cob of corn - cooked, cooled and the corn removed with a knife.
3 tablespoon picked ginger
1 serrano pepper
1 cup cilantro
2 key limes - juiced
3 tablespoon olive oil
3 tablespoon white balsamic vinegar
Salt & pepper to taste

Add cooled rice pilaf to a large mixing bowl.
Add diced peppers, zucchini and corn.
Squeeze limes into salad. Add picked ginger and salt and pepper to taste.
Add extra virgin olive oil and white balsamic vinegar.
Stir well and serve chilled.  Holds well in cooler for the next day.

Chef Miriam Borys, B.Ed., MA.
Recipe Blog: 'Cooking Uncovered': www.cookinguncovered.blogspot.com
YouTube Channel: 







rice  mixed in with butter, olive oil and mirepoix