Tag Archives: rice recipes

Seared Sea Scallops with Lemon Herb Risotto

Risotto, to me, is an ultimate comfort food. It’s creamy, starchy, and warm – all attributes of comfort food in most people’s minds. And while this version is gluten and dairy-free, and relatively low in undesirables as far as healthfulness is concerned (it’s not comprised of processed foods and has a moderate amount of healthy fat), it’s still on the “special occasion” list for me, as it is a less-healthy grain than say, brown rice. That being said, this is deliciously indulgent without wrecking your waistline. And with the bright flavors of lemon and fresh herbs, it’s also a lovely dish for spring.

I originally found a lemon risotto over at What’s For Lunch Honey, and this recipe is based off of Meeta’s. Of course, I adjusted to my needs and what I had on hand, much to our delight as we sat down for dinner the other night. With a few seared scallops to top our risotto, suddenly, all was right with the world. We slowed to savor each bite – the scallops were so unbelievably sweet, which elevated the sunny notes in the risotto. It was a comfort dish for sure, but a lighter version – one that definitely welcomes spring.

Seared Sea Scallops with Lemon Herb Risotto, inspired by What’s For Lunch, Honey

1 quart of chicken or vegetable stock

2 T olive oil

1 yellow onion, chopped finely

3 garlic cloves, minced

4 carrots, diced

1 t fresh thyme leaves, minced

1 c Arborio rice

1/2 c light white wine, such as Pinot Grigio

2 lemons, zest and juice

Salt and pepper to taste

2 T chopped fresh parsley

1 T chopped fresh tarragon

1 lb sea scallops

Salt and pepper to taste

1 T olive oil

2 T hulled pumpkin seeds (optional)

In a medium saucepan, bring stock to a simmer. In a large skillet or low-sided saucepan, heat oil to medium heat and add onion, garlic, carrots, and thyme. Saute until vegetables are soft, about 8 minutes. If vegetables start to color, lower heat – you want them soft, but not brown. Add rice and continue to saute for another minute or so, stirring, to make sure each kernel is coated with oil. Add wine and deglaze pan, stirring to ensure any bits are scraped up. Cook, continuing to stir, until wine is nearly evaporated. Add a ladle-full or two of the stoc into the rice. Cook, stirring frequently, until liquid is nearly absorbed, and add another ladle. Continue with this process until the rice becomes plump and gives up a lot of starch, making the rice appear creamy. This should take about 20 minutes. Once your rice is nearing done, bite into a piece to check the doneness. In the center of the rice grain, there shouldn’t be more than a pinhead-sized white dot. This is al dente.

Meanwhile, while you are stirring your rice and it’s nearing done, pat the scallops dry and season with salt and pepper. Heat another skillet to medium-high heat and add oil. Once hot, add scallops and allow to cook undisturbed for a minute, or until scallop releases easily from the skillet and has a golden brown crust. Turn over and sear the other side. Be careful not to overcook the scallops – you want them to be slightly firm and not mushy, but you definitely don’t want rubbery. This should only take a few minutes. Remove from pan and set aside.

Once your risotto is al dente, add lemon zest, juice, and season with salt and pepper to taste. Add herbs and stir in. Serve immediately in low, shallow bowls, and top with a few scallops. Sprinkle a few pumpkin seeds over as garnish, if desired.

Serves 4.

This post is linked to Slightly Indulgent Tuesdays.


Filed under Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Rice, Seafood

Daring Cooks: Risotto and Homemade Chicken Stock

When I read that Eleanor of Melbourne Food Geek and Jess of Jess The Baker chose risotto as the Daring Cooks’ challenge this month, I was excited. I love risotto – I’ve made a lot of variations, including a squash risotto I’ve made many times since this posting. Risotto is a definite family pleaser around here – and why not? It’s creamy, luscious, filling – the ultimate comfort food! But it’s only fairly recently that I discovered what can really make such a difference in the finished risotto, taking it from already-quite-delicious to oh-my-this-is-amazing. No, it’s not a fancy, expensive, hard-to-find secret ingredient.

It’s homemade chicken stock.

Yep, an unassuming, almost free ingredient (if you plan correctly) makes a key difference in your risotto – or any recipe calling for stock, for that matter. Why? Well, canned stock, while satisfactory in a pinch, is insipid and lacking in the robust flavor that homemade stock can provide. When I make stock, I rarely follow a regimented recipe. Over time, I freeze leftover vegetables – carrots, celery, onions, etc., roasted leftover chicken bones, backs and wing tips from breaking down whole chickens. (I also buy chicken feet just for stock – they add a luscious gelatin, giving the stock more body.) I simply dump approximate amounts of vegetables, chicken bones, and parmesan rinds if I have them, and simmer, simmer, simmer until the stock has taken on a wonderful golden brown color and bursts with flavor. The wonderful thing about this is that it takes little effort on my part. It’s a great thing to make when I’m busy around the house, tending to other duties.

Anyway, back to risotto. For the challenge, I opted to make two risottos – one savory, one sweet. The savory risotto was straightforward – nothing fancy, just quality ingredients throughout. I was glad I kept it minimalistic, as I think this was the best risotto we’ve had to date. Sometimes, simplicity wins.

As for the sweet risotto, I would like to try again at tweaking the recipe further. In spite of the combination of flavors, the resulting risotto was rather one-note. I think adding the lemon zest towards the end of cooking would have made a difference in the brightness of flavors, and I may try for that next time. I also would love to try to add cardamom to the spices for additional depth of flavor. Still working on it, so if I come up with an amazing version, I’ll definitely share it with you!

Chicken Stock

1 lb chicken feet

1-2 lb chicken bones (leftover roasted bones are even better than raw)

1 onion, cut in half (don’t bother to peel)

2 carrots, chopped roughly (don’t bother to peel)

2 celery stalks, chopped roughly

1/4 c parsley (you can even use stems)

2 rinds from Parmigiano-Reggiano cheese (if you have them)

Place all items in a large stockpot and cover with water. Bring to a boil, and reduce to a simmer. Allow to simmer for 4-5 hours, or until reduced nearly by half. Strain to remove bones and vegetables. Pour in glass jars and allow to cool. Refrigerate overnight. Scoop fat that has solidified on the top of the stock. The stock should be nice and gelled. You can freeze for months, or use within a week if refrigerated.


5-6 cups chicken stock

2 T olive oil

2 T butter, divided

2 T minced onion or shallot

2 cloves garlic, minced

1 c Arborio rice

½ c white wine

¼ c parmesan cheese

Salt and pepper to taste

¼ c fresh Italian parsley, chopped

Warm stock in a saucepan over medium-low heat. Keep warm.

In a large, shallow pan, heat olive oil and 1 tablespoon of the butter over medium heat. When melted and starting to bubble, add onion. Saute for 3-4 minutes and add garlic. Saute an additional minute. Add Arborio rice and sauté for 2-3 minutes, stirring, until grains are turning white. Add white wine and stir through rice, cooking until nearly dry. Add 1 ladle of warmed stock and stir often, cooking until nearly dry. Repeat this process until the grains of rice are plump and start to give off a creamy texture (this should take about 20-30 minutes). You won’t have to stir continuously, but you should be stirring the rice at least every minute or so. When grains are just shy of al dente, add just a bit more stock, the remaining tablespoon of butter, and the parmesan cheese. Taste and season with salt and pepper as needed. Serve when rice grains are al dente, but not mushy, garnished with a bit of parsley.

Serves 4.

Sweet Risotto

1-2 T butter

1 c Arborio rice

1/4 c marsala

2-3 c milk plus 2 c water, warmed

1 vanilla bean, split and seeds scraped

1 cinnamon stick

1/2 c golden raisins

1/4 c currants

zest of 1 lemon

3-4 T agave nectar

3 T mascarpone cheese

1 T amaretto liqueur

1/4 c chopped almonds

In a large, shallow pan, heat butter over medium heat. When melted and starting to bubble, add rice and sauté for 2-3 minutes, stirring, until grains are turning white. Add marsala wine and stir through rice, cooking until nearly dry. Add 1 ladle of warmed milk/water mixture, vanilla bean, cinnamon, raisins, currants, agave nectar and lemon zest and stir often, cooking until nearly dry. Add another ladle of milk/water mixture, and repeat this process until the grains of rice are plump and start to give off a creamy texture (this should take about 20-30 minutes). You won’t have to stir continuously, but you should be stirring the rice at least every minute or so. When grains are just shy of al dente, add just a bit more milk/water and the mascarpone cheese. Taste and season with additional agave nectar as needed. Serve when rice grains are al dente, but not mushy, garnished with chopped almonds.

Serves 4.


Filed under Budget-Friendly, Chicken, Turkey, and other Poultry, Desserts, Gluten-Free, Rice, Side Dishes

Turkey Congee (Jook) with Brown Rice

I love a good deal. I clip coupons. I shop clearance bins. I buy clothes at the end of the season so that I can take advantage of reduced prices. I even subscribe to blogs that alert me of great deals. So when I can make meals that are so cheap, they’re almost free, I feel virtuous.

Free? Well, not entirely. But with a few frugal actions, a few inexpensive pantry ingredients, and a bit of mostly unattended time, a meal (or several) for the family is served. While it’s not the most elegant of meals, to be sure, it’s certainly not lacking in flavor or nutrition. As far as I’m concerned, it ranks right up there in terms of most craveable comfort meals. And it feeds the family easily for well under $10.

What is this magical meal? Congee. Or jook, as it is sometimes called. Congee is a rice porridge eaten in many Asian countries, many times, for breakfast. (A practice of which I am quite fond.) At its simplest, congee is rice simmered with water until the rice breaks down and the porridge becomes thick. Of course, there are a lot of variations – including adding meat, fish, salted eggs, spring onions, or soy sauce. Regardless of how it’s eaten, it’s a humble, comforting meal, and a great way to stretch a dollar.

I first learned of congee from Jaden at Steamy Kitchen. She posted congee as a great way to use up the leftover turkey bones from Thanksgiving. Following her example, I made congee for the first time after this past Thanksgiving, loosely following her steps, and improvising a bit on my own. I was in love. I ate the congee for several days, and froze the rest to bring for lunch during the week. It was such a delicious, belly-warming delight to eat.

A few weeks back, after I found some free-range, naturally-raised turkey on sale for $0.99/lb, I immediately knew I would be making congee again. After I’d roasted the turkey, (I used the meat to fill enchiladas, top salads, and fill sandwich wraps) I placed the bones in a few large ziploc bags and froze them. (I do this with chicken carcasses as well to use later for stock.) This weekend, I pulled out the turkey carcass, threw it along with some veggies in a large stockpot, and walked away to do other things. You see, while congee takes some time to prepare, most of that time is hands-off. It’s great for a weekend when you have other tasks around the house – it just sits there, happily simmering away, while you go about your business.

Just how is this dish nearly free? First of all, most of us simply throw away turkey (or chicken) bones when we’ve finished roasting and eating. This makes these bones almost like they’re a free ingredient, as you’ve put something that was previously “garbage” to use! As for the remaining ingredients, the rice used in this dish might cost $0.75, and the onion, carrots, and celery, another $2-3. (If you also save carrot ends, peelings, and celery tops for stock – you can simply throw these all together in a ziploc whenever you have them, and place in the freezer – then these can be considered “free” too and can be used here.) The dried shrimp might be an additional cost, but they’re relatively inexpensive, as are the rest of the pantry ingredients. For me, these are all items that I keep on hand, so I spent next to nothing to throw this dish together. I’d estimate the cost for the ingredients at around $6 for the entire recipe, which means each serving is less than $1. Definitely a good deal!

This time around, I opted to include dried shrimp, which enhanced the “umami” flavor of the porridge, and I used brown rice to boost the nutritional value of the dish, allowing me to enjoy it for breakfast guilt-free. You certainly can change up or omit these types of ingredients as you see fit – congee is a dish that begs to be personalized. After my congee simmered for a good long while, a taste test confirmed my hopes – this porridge, while humble, was viscous, creamy, and warmly satisfying. After eating a few more spoonfuls (I had to double and triple-check the flavor, after all!), I packed the rest away for breakfast and/or lunches. I can imagine it already, with a squirt of Sriracha and a preserved duck egg. Yum. It’s gonna be a good week!

You don’t have to wait until turkey “season” to make this – if you roast chickens (or even if you buy rotisserie chickens), simply save up a few of the carcasses. I would imagine 3 leftover chicken carcasses would work perfectly here.

Turkey Congee, adapted from Steamy Kitchen

Turkey bones from a 15-20 lb turkey, with 95% of the meat removed (or the bones from 3 roasted chickens)

3 celery stalks, sliced

2 carrots, sliced (don’t even bother peeling)

1 large chopped onion (don’t even bother peeling)

5 quarter-inch slices of fresh ginger (don’t even bother peeling)

3 cloves garlic, smashed

9-10 cups water

½ c dried shitake mushrooms

¼ c dried scallops or shrimp (optional)

½ c shaoxing wine or dry sherry

2 c short-grain brown rice

1 T fish sauce

1 T sesame oil

2-3 T gluten-free soy sauce

2 carrots, peeled and sliced

Cilantro, for garnish

Put the carcass in a large stockpot. (You may have to break it up a little to make it fit) Add the next 6 ingredients and bring to a boil. (It’s okay if the water doesn’t completely cover everything.) Reduce to a simmer and allow to cook, covered with a tight-fitting lid, for 2 hours. Strain into a bowl to remove bones and solids, and pick the meat from the bones. Add meat back into the strained stock, along with the mushrooms, dried scallops/shrimp, wine, rice, fish sauce, sesame oil, soy sauce, and carrots. Bring to a boil again and reduce to a simmer, partially covered. Allow to cook for 2 hours or more, until the rice breaks down and the entire dish becomes thick. Adjust fish sauce and soy sauce to taste, and garnish with cilantro as desired. Serves 8.


Filed under Budget-Friendly, Chicken, Turkey, and other Poultry, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Rice, Soups