rice – Oven Love https://www.ovenloveblog.com from scratch, with love...and a little sass Tue, 21 Apr 2015 20:19:12 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.28 Sesame Beef Stir Fry (gluten-free) https://www.ovenloveblog.com/sesame-beef-stir-fry-gluten-free/ https://www.ovenloveblog.com/sesame-beef-stir-fry-gluten-free/#comments Wed, 07 Nov 2012 14:35:00 +0000 http://www.ovenloveblog.com/sesame-beef-stir-fry-gluten-free/
I have a lot of good cookbooks, and I really don’t pull them out enough. When I do, I usually just find some inspiration and end up making a new recipe instead of following the recipes provided. Typical food blogger, ahem.
This recipe came about after a meal-planning session with a friend this week (and I use the word “session” loosely- I spent most of the time chasing my children and only found one useful recipe). The original recipe is from Robin Miller’s The Newlywed Cookbook, which I love. The front photo is a little cheesy, but don’t let that deter you from gifting it when wedding season rolls back around. It’s a great find and I always regret not pulling it out more often.
Anyways- this recipe is quick and you will probably have most of the ingredients ready in your pantry. You could switch it up with any protein or add veggies, if you like. It’s gluten-free, too. Yay!
Sesame Beef Stir Fry (gluten-free)
 

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adapted from The Newlywed Cookbook by Robin Miller
Author:
Recipe type: Main Dish
Serves: 2-4

Ingredients
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1 bunch green onions, chopped (set aside some of the green parts for serving)
  • 2 cloves garlic, minced or pressed
  • 1 tablespoon grated/minced fresh ginger
  • 1- 1½ pounds beef tenderloin or top round steak, sliced into thin strips
  • 1 tablespoon sesame seeds, plus more for serving
  • 3 tablespoons gluten-free soy sauce
  • ¼ teaspoon black pepper
  • 1 tablespoon corn starch
  • ½-1 cup beef broth
  • cooked rice, for serving (I used white rice cooked in beef broth- very flavorful!)

Instructions
  1. In a large skillet or wok, heat the sesame and olive oils over medium heat. Add the green onions, garlic and ginger and cook until fragrant; about 2 minutes. Add the beef and sesame seeds and cook for 5 minutes or until beef is browned, stirring frequently.
  2. When beef is brown, add the soy sauce and black pepper and stir to deglaze the pan.
  3. Dissolve the cornstarch in ½ cup beef broth and add to the pan. Simmer until the sauce thickens, adding more broth if necessary.
  4. Spoon over cooked rice, top with additional green onions and sesame seeds and enjoy.

]]> https://www.ovenloveblog.com/sesame-beef-stir-fry-gluten-free/feed/ 1 Salmon and Wild Rice Cakes https://www.ovenloveblog.com/salmon-and-wild-rice-cakes/ https://www.ovenloveblog.com/salmon-and-wild-rice-cakes/#comments Mon, 10 Sep 2012 16:59:00 +0000 http://www.ovenloveblog.com/salmon-and-wild-rice-cakes/
You guys.
I am in the midst of an intense week of toddler-watching (we are caring for two extra little cuties this week while their parents are on vacay), so I have about 10 minutes to say my peace about these salmon cakes. Let’s cut to the chase:
1. They’re a great use of leftovers. As you can probably guess, the night before I made these, we had salmon with wild rice. There wasn’t enough salmon to repeat the whole meal for everyone, but making the salmon cakes transformed them into something new while using up what we already had. Refrigerator-0, Natalie-1.
2. They are kid-friendly. This is crazy, okay- I made the kids PIZZA last night, but they decided they wanted to eat these instead. What the what? Mind-boggling, really.
3. They’re great for packed lunches. They are portable, make-ahead and reheat well, too.
4. They’re nourishing. Wild salmon, wild rice.. it’s getting wild up in here. You’ve got good fats coming from the wild salmon, and the wild rice is a good source of fiber, folate, magnesium, phosphorus, manganese, zinc, Vitamin B6, and niacin. Add some spinach and avocado and things get even better. Take that, RDI!
I’m out of points and out of time- these taste great and I know you’ll like them.
The end.
Back to the crazy babies!
4.0 from 1 reviews

Salmon and Wild Rice Cakes
 

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Author:
Recipe type: Main, Appetizer

Ingredients
  • ¼ large or ½ small onion, roughly chopped
  • 1 rib celery, roughly chopped
  • ¼ cup fresh parsley
  • 1 garlic clove, peeled
  • 2 cups pre-cooked wild rice (brown rice or any other cooked rice/grain can be substituted)
  • 12 oz wild salmon, pre-cooked (canned works also)
  • 2 tablespoons Greek yogurt (preferably full-fat)
  • 1 egg
  • 1-2 tablespoons lemon juice
  • sea salt and pepper to taste

Instructions
  1. In a food processor, add onion, celery, parsley and garlic. Process until finely chopped. Scrape down the sides of the bowl and add the rice. Pulse just a few times until the ingredients are combined- the rice should keep most of its shape (you aren’t making pureed rice).
  2. In a large bowl, combine the rice mixture, salmon, yogurt, egg and 1 tablespoon of the lemon juice. Mix well. If the mixture does not seem wet enough, add more lemon juice (or yogurt). Season the mixture with salt and pepper.
  3. Using a ⅓ cup measure, scoop out the mixture and form into patties (I got 10 patties with the ⅓ cup measure- use the ¼ cup if you would like more or smaller cakes). Place formed patties on a parchment-or-foil-lined cookie sheet and freeze until they firm up a bit, about 30 minutes.
  4. When the salmon cakes have firmed up, preheat the broiler on high. Place the oven rack about 10 inches below the element (in other words- don’t put it right under the broiler, give it some space). Broil for 10-15 minutes, or until golden brown and cooked through. Serve hot and enjoy!

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