Everything But The Kitchen Sink Rice Moms Rice Recipes

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EVERYTHING BUT THE KITCHEN SINK



Everything but the Kitchen Sink image

Provided by Robert Irvine : Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 14

1 tablespoon grapeseed oil
Kosher salt and freshly ground black pepper
2 small yellow squash, cut into 1/2-inch slices
2 carrots, peeled and quartered lengthwise
1 medium onion, chopped
2 tablespoons minced garlic
2 large potatoes, rinsed and large diced
2 quarts vegetable stock
1 cup canned navy beans, rinsed and drained
1 cup canned kidney beans, rinsed and drained
1 bay leaf, crumbled
2 teaspoons minced thyme leaves
2 cups broccoli florets
2 medium Roma tomatoes, chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, whisk together grapeseed oil, salt and pepper, to taste. Add the squash, carrots, onions, garlic and potatoes, tossing to coat. Put the coated vegetables on a sheet pan, and roast until the onions are translucent, about 20 to 25 minutes.
  • Meanwhile, in large stock pot, over medium heat add the stock, beans, bay leaf, thyme, and cook for 10 minutes, stirring occasionally. With a hand blender pulse stock and bean mixture until the beans are slightly pureed. Remove the vegetables from oven and add to pot, then stir in the broccoli and tomatoes. Cook until all the vegetables are cooked through, about 30 to 35 minutes.

Nutrition Facts : Calories 285 calorie, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 614 milligrams, Carbohydrate 52 grams, Fiber 13.5 grams, Protein 13 grams, Sugar 8 grams

CRISPY KITCHEN SINK COOKIES



Crispy Kitchen Sink Cookies image

Crispy rice cereal, oats, chocolate chips, and raisins abound in these peanut butter-flavored cookies which can be customized with just about everything but the kitchen sink!

Provided by Joy in Cooking

Time 40m

Yield 96

Number Of Ingredients 14

2 cups unsalted butter, softened
2 cups brown sugar
2 cups white sugar
4 large eggs
1 cup peanut butter
2 teaspoons vanilla extract
4 cups all-purpose flour
2 cups rolled oats
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 cups crispy rice cereal (such as Rice Krispies®)
½ cup semisweet chocolate chips
½ cup raisins

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  • Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add in eggs, one at a time, beating well after each addition. Mix in peanut butter and vanilla until well combined.
  • Combine flour, oats, baking soda, baking powder, and salt in a bowl. Gradually add to the wet ingredients until incorporated. Stir in rice cereal, chocolate chips, and raisins.
  • Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
  • Bake in batches in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Nutrition Facts : Calories 114.8 calories, Carbohydrate 14.6 g, Cholesterol 17.9 mg, Fat 5.8 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 96.7 mg, Sugar 8.4 g

KITCHEN SINK FRIED RICE



Kitchen Sink Fried Rice image

This recipe is the result of playing around with several different recipes I've tried. Everybody who's tried it says it is the best of the best bar none. This is a quick and easy recipe to prepare, and it's easy to increase or decrease the amount as needed. Enjoy!

Provided by Happy Hippie

Categories     Long Grain Rice

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 11

4 cups long-grain white rice, cooked and chilled
4 eggs, scrambled
8 ounces ham, finely diced
1 cup carrot, finely diced
5 -6 green onions, tops included, finely chopped
1/8 teaspoon salt
1/4-1/2 cup low sodium soy sauce, to taste
1 tablespoon garlic, minced
2 teaspoons sesame seeds (optional)
2 tablespoons vegetable oil
1 teaspoon sesame oil

Steps:

  • Heat vegetable and sesame oil in large heavy skillet over medium heat.
  • Saute carrots, onion, ham, optional sesame seeds, and garlic until soft and lightly browned.
  • Add cold rice and mix well.
  • Cook for five minutes, stirring constantly.
  • Add soy sauce a little at a time, taste test, add more until it suits your taste.
  • Add salt to taste.
  • When all is mixed well, add scrambled eggs, stir well. Chow down with your favorite asian entree.
  • NOTE: Diced chicken, pork or shrimp would work well in this recipe also.

Nutrition Facts : Calories 465.5, Fat 8.7, SaturatedFat 2, Cholesterol 120.5, Sodium 782.5, Carbohydrate 77.2, Fiber 1.9, Sugar 1.3, Protein 16.9

EVERYTHING-BUT-THE-KITCHEN-SINK RICE (MOM'S RICE)



Everything-But-The-Kitchen-Sink Rice (Mom's Rice) image

We just call this "Mom's Rice" at home! Her own concoction, and so tasty that the grandkids request it every time they visit! You can't go wrong with sausage, nuts, veggies and the tang of olives. I promise, it will become your favorite too!

Provided by Raquel Grinnell

Categories     Pork

Time 1h

Yield 10 cups, 10-12 serving(s)

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
2 lbs loose sausage (Mom always uses Jimmy Dean, one sage, one hot and spicy)
4 garlic cloves, minced
1 large onion, chopped
1 pinch saffron, crumbled
3/4 cup green olives stuffed with pimiento, drained
1 teaspoon ground turmeric
1 1/4 cups pecan halves
1/2 cup sunflower seeds, shelled
1/2 cup pine nuts
1/2 cup pumpkin seeds, shelled (also known as pepitas)
4 cups water
2 cups rice (Mom always uses Uncle Ben's Converted Rice, white)

Steps:

  • Over high heat in a very large, heavy-bottomed pan or Dutch oven, heat olive oil with garlic and sausage until browned and crumbled. Add onion and saute until softened and translucent, about 10-12 minutes.
  • Add saffron and turmeric and stir well. Stir in olives and cook for 2-3 minutes longer. Then add all the nuts and seeds and cook for 3-4 minutes, stirring constantly.
  • Add rice and stir in well to coat with the oils and toast a bit, 2-3 minutes. Then add the water, stir again and bring to a boil. Cover and reduce to a simmer and cook 20-30 minutes or until all water is absorbed. Enjoy!

Nutrition Facts : Calories 674.6, Fat 49.4, SaturatedFat 11.3, Cholesterol 52.7, Sodium 834.6, Carbohydrate 40.5, Fiber 3.6, Sugar 2, Protein 19.4

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