SPICE THAI RICE
Ingredients
1 tbsp. olive oil or vegetable oil
1 cup or 1 small yellow onion, chopped
pinch of salt
2 tsp. minced garlic
½ tsp. ground ginger
1 Thai chili, dried & chopped or toasted & chopped
2 ½ cups water
salt & pepper, to taste
1 cup 4Sisters jasmine rice, uncooked
1 whole lemon, juiced
¼ cup unsalted peanuts, chopped & toasted
4 fresh basil leaves, torn or cut in ribbons
¼ cup fresh cilantro, chopped
Heat oil in a heavy pan that has a tight fitting lid. Add chopped onions, season with a pinch of salt & cook until onions are translucent and tender. Stir in garlic and ginger, cook for about 20 seconds until fragrant. Stir in the chopped Thai chili & water, season with salt and pepper. Bring to a boil.
Add 4Sisters jasmine rice, stir, & bring to a boil again. Cover with lid, reduce heat to a simmer & cook for 20-25 minutes. Remove from heat and let it rest covered for 5-10 minutes.
To serve, sprinkle with fresh lemon juice & top with peanuts, basil & cilantro.
Serve about 4.
BLT BOWL
1 cup 4Sisters Organic Brown Rice
1 tbsp. garlic
1/2 cup sour cream
1 tbsp. hot sauce
8 slices bacon
4 large eggs
extra-virgin olive oil
1 lb. baby spinach
salt and pepper to taste
1 cup diced tomatoes
2 avocados, sliced
Cook 4Sisters Organic Brown Rice according to package instructions.
Combine sour cream and hot sauce in a small bowl. Set aside.
In a large skillet over medium heat, cook bacon until brown and crisp. Transfer to a paper towel-lined plate, reserving 2 tablespoons bacon fat. Fry eggs in bacon fat until whites are cooked through and yolks runny.
In a small skillet over medium heat, warm 1 teaspoon olive oil and garlic. Add spinach and season with salt and pepper; cook until just wilted.
Assemble BLT bowl: To each bowl, add a large spoonful of rice, bacon, spinach, tomatoes, avocado slices, and an egg, and season with salt and pepper. Top with spicy sour cream and serve immediately.
DECONTRUCTED CALIFORNIA SUSHI BOWL
1 cup 4Sisters sushi rice, rinsed until water runs clear & cooked with 1 tsp. sea salt, according to package directions.
1 tbsp. sugar
¼ cup rice vinegar
½ cup panko breadcrumbs
½ tsp. sea salt
½ tsp. pepper
¼ cup Kraft mayonnaise
1 tbsp. Siracha
16 oz. fresh lump crab meat
1 cucumber, thinly sliced in food processor
4 radishes, thinly sliced in food processor
2 tbsp. nori, very thinly sliced
1 small bunch green onion, thinly sliced
1 tbsp. sesame seed, toasted in oven at 350 degrees about 5 minutes
2 tbsp. pickled ginger
1 avocado, sliced or diced
Preparation:
Stir together the sugar, salt, & rice vinegar in a bowl. Heat for a few minutes to dissolve the sugar. Pour this mixture over the cooked short grain rice & mix well.
Toast the panko breadcrumbs at 350 degrees for about 5 minutes or until light brown. Season the breadcrumbs with salt & pepper.
Mix the mayonnaise & Siracha until smooth.
Assembly of bowls:
Divide the rice between 2 bowls.
Top with crab, breadcrumbs, cucumber, radish, nori, green onions, sesame seeds, pickled ginger, & avocado.
Drizzle with the Siracha mayonnaise over the top & enjoy!
BURRITO BOWL WITH GRILLED CHICKEN
1 ½ lbs. boneless skinless chicken breasts or tenders
¼ cup olive oil
½ cup water
½ cup lime juice
1 ½ tsp. smoked paprika
1 tsp. white sugar, or stevia
1 tsp. sea salt
½ tsp. ground cumin
2 tsp. minced garlic
Mix all ingredients together and pour over thawed chicken breasts or tenders in a gallon size zip lock bag.
Marinate at least 30 minutes or overnight.
Grill at 350 degrees for about 4-5 minutes per side, if using tenders. Grill about 7-8 minutes per side, if using whole chicken breast.
For the rice:
Cook 1 cup 4Sisters organic white or brown rice according to package directions. We used white rice.
Toss the cooked rice with fresh cilantro, lime juice, salt, and pepper, to taste.
Toppings:
Any salad greens or spinach or your favorite salad green mixture.
Black beans-drained, pico de gallo, avocado slices, light sour cream.
To assemble:
Slice chicken tenders or chicken breasts.
Divide the cooked rice mixture between 4 bowls and top with grilled chicken and other toppings of your choice:
Mixed greens, black beans-drained, pico de gallo, sliced avocado, with a dollop of light sour cream on top!
Serves 4
SHRIMP & CUCUMBER RICE BOWL
½ cup orange juice, pulp free
2 tablespoons Sriracha sauce
1 tablespoon honey
2 teaspoons low sodium soy sauce
¼ cup, plus 2 tablespoons olive oil
1 tablespoon, plus 1 teaspoon lime juice
1 ½ lb. large shrimp, cooked, peeled & deveined
Sea salt, to taste
2 small cans mandarin oranges, drained or 2 large oranges, peeled & divided into sections
2 cucumbers, halved and sliced
4 green onions, tops & bottoms, chopped
1 cup, cooked white or brown 4Sisters Rice
Avocado slices, for garnish, if desired
In a medium bowl or glass measuring cup, whisk together the orange juice, Sriracha, honey, soy sauce, olive oil, and 1 tablespoon of lime juiceto make the dressing.
In another large bowl, mix the cooked shrimp, salt, orange sections, cucumbers, green onions, 1 teaspoon of the remaining lime juice and ½ of the sauce.
Divide the cooked rice among individual bowls. Top with shrimp & cucumber mixture and drizzle with remaining half of dressing. Top with avocado slices, if desired.
Makes about 4-6 servings
Let it cook for 5 minutes, then let it rest for 5 minutes covered.
After 5 minutes, stir and check to see if rice is tender, if not, cover and let it continue to cook at a simmer for 5 more minutes. Check at 5 minutes, and if it the rice is not tender enough, continue this process, checking every few minutes or so until rice is tender and cooked all the way through.
This is an easy, delicious side dish to any protein like steak, fish, shrimp or add sliced grilled or rotisserie chicken or fish for an easy, tasty protein bowl.
Serves about 2-4.
Cook time, about 30 minutes.
KOREAN BEEF WITH 4SISTERS LONG GRAIN ORGANIC BROWN RICE:
1 LB. LEAN GROUND BEEF
3 TEASPOONS FRESH MINCED GARLIC
¼ TEASPOON FRESH MINCED GINGER
COOK THE BEEF WITH GARLIC & GINGER ON MEDIUM HEAT UNTIL BROWNED 6-8 MINUTES.
ADD TO COOKED BEEF:
¼ CUP LIGHT BROWN SUGAR
2 TEASPOONS SESAME OIL
¼ TEASPOON CRUSHED RED PEPPER FLAKES
¼ CUP LOW SODIUM SOY SAUCE
¼ TEASPOON BLACK PEPPER
2-3 CUPS HOT COOKED 4SISTERS LONG GRAIN ORGANIC BROWN RICE
DRAIN IF NEEDED
SERVE OVER COOKED 4SISTERS LONG GRAIN ORGANIC BROWN RICE (OR 4SISTERS LONG GRAIN ORGANIC WHITE RICE).
GARNISH WITH CHOPPED GREEN ONIONS.
*BEEF MIXTURE CAN BE FROZEN
CONFETTI RICE
BEEF & BROCCOLI STIR FRY
2 teaspoons sesame oil, divided
2 garlic cloves, minced (or 2 teaspoons prepared minced garlic)
2 teaspoons ginger, minced (or 2 teaspoons prepared minced ginger)
1 lb. 98% lean ground beef
4 cups fresh broccoli florets
¼ cup reduced sodium soy sauce, divided
2 cups cooked 4Sisters brown rice (leftover rice best)
2 large eggs, beaten
2 tablespoons oyster sauce, if desired
2 green onions, sliced
In a large skillet, heat one teaspoon of the sesame oil on medium high heat, add the garlic and ginger and cook about 1 minute.
Add the ground beef and cook until done.
Add the broccoli florets & half of the soy sauce, cover and cook about 3-4 minutes or until just tender, do not overcook.
Add the cooked rice and the remaining sesame oil & soy sauce to the skillet and then spread into a single layer to slightly crisp and brown the rice, about 3-5 minutes.
Push the beef, rice, & broccoli mixture to one side of the skillet or make a well in the center of the rice in the skillet. Add the beaten eggs, stirring with a spatula to scramble the eggs.
Mix in oyster sauce, if desired, and stir all ingredients together until well combined. Season with salt & pepper, if needed.
Top with sliced green onions & serve!
Serves about 4.
Cook time, about 25 minutes.
MUSHROOM RICE RISIOTTO
2 tablespoons, unsalted butter
¼-½ cup yellow onion, diced (or frozen diced onion)
2 cloves minced garlic, (or 2 tsp. prepared minced garlic)
2 cups sliced mushrooms
2 teaspoons dried thyme
1 teaspoon salt
½ teaspoon ground black pepper
2 cups cooked 4Sisters white rice
½ cup chicken broth
1-2 cups shredded mozzarella, if desired
In a large skillet, melt butter and sauté onion with garlic over medium to medium high heat, stirring until translucent and tender. Do not burn.
Add the mushrooms, dried thyme, salt and cook, stirring occasionally about 5-7 minutes.
Add the chicken broth, scraping yummy bits from the bottom of the pan with a spoon.
Cook until the broth is reduced by half.
Stir in the cooked rice, and mozzarella, if desired. Cook until rice is heated, and cheese is melted, if adding cheese, about 2 minutes.
A great side dish to any protein & green salad or vegetable!
Serves 2-4
Cook time, about 15-20 minutes.
CHICKEN SCAMPI WITH PARMESAN RICE – FAMILY STYLE
1 lb. chicken tenders
salt & pepper, to taste
½ teaspoon garlic powder
2 tablespoons olive oil
1 stick, unsalted butter (1/2 cup)
2 tablespoons minced garlic, fresh or prepared
¼ teaspoon red pepper flakes
1 ½ teaspoons salt, divided
½ cup dry white wine
1 ½ cups uncooked 4Sisters white rice (can use leftover cooked white rice)
3 cups chicken broth
½ cup grated or shaved parmesan cheese
3 green onion tops, chopped for garnish
Pat chicken with paper towels to absorb moisture a crisp sear. Season chicken with salt & pepper, to taste, and garlic powder. Heat olive oil over medium heat in a large skillet (we like a cast iron to give it a good crunch). Sauté the chicken tenders until browned and cooked (about 3-4 minutes per side). Remove from the skillet and set aside, covered.
Add butter, garlic, red pepper flakes, and ½ teaspoon of salt to the skillet and sauté the garlic for a few minutes, do not brown.
Increase to medium high heat and add 3 cups of chicken broth & white wine. Stir with a wooden spoon to blend the butter, chicken broth, & wine. Cook & stir about 3 minutes or until reduced by half, bringing to a boil. Remove from heat and save 2 tablespoons of the sauce for later.
Add the uncooked rice to the skillet, reduce heat to low, cover and cook about 15-20 minutes. Remove from heat and let rice mixture rest for 5 minutes.
Sprinkle parmesan cheese over the rice mixture in the skillet. Top with cooked chicken tenders. Drizzle with 2 tablespoons of reserved sauce.
Serve, topped with green onions & more parmesan cheese, right from the pan!
Serve 4-6
Cook time, about 40 minutes.
CREAMY SPINACH & TOMATOES
Olive oil
1 tablespoon fresh minced garlic (or prepared minced garlic)
1 (28 oz.) can petit diced tomatoes, drained
4-5 cups fresh baby spinach leaves
½ cup heavy whipping cream or half & half
1 cup uncooked, 4Sisters brown rice
Salt & pepper, to taste
Shaved parmesan, if desired.
Cook 4Sisters brown rice according to package instructions.
Coat a large skillet with olive oil over medium to medium high heat. Add the drained tomatoes, mix in garlic with the tomatoes, and add salt & pepper to taste. Let the tomatoes cook down, stirring occasionally, until liquid is reduced.
Once desired amount of spinach is wilted, add the heavy cream or half & half, & desired amount of salt & pepper & mix well. Heat about 1-2 minutes until cream is warm and remove from heat.
Serve over 4Sisters brown rice!
Top with shaved parmesan if desired.
This is an easy, delicious side dish to any protein like steak or fish or add sliced grilled or rotisserie chicken, shrimp, or fish for an easy, tasty protein bowl.
Serves about 2-4.
Cook time, about 15 minutes.
BEEF TACO BOWL
4Sisters Organic Brown Rice
1 lb. lean ground beef*
1/2 cup diced yellow onion
2 tsp. minced garlic
1.25 oz. taco seasoning***
shredded lettuce
1 can corn, drained
1 can black beans, drained
2 tomatoes, diced
cheddar cheese
your favorite dressing**
Cook 4Sisters Organic Brown Rice according to package instructions.
In a large skillet over medium-high heat, brown ground beef. Stir in diced onion, minced garlic, and taco seasoning. Reduce heat to medium and let simmer for a few minutes.
Time to assemble your taco bowls! Start with rice as your base, add ground beef, black beans, lettuce, corn, tomatoes, cheese, and fresh lime juice if you like! Drizzle with your favorite dressing - we like cilantro lime or sour cream + taco seasoning.
*Any protein will work with this bowl! Ground beef, chicken, shrimp, turkey or meatless with black beans.
**We like cilantro lime dressing (store bought or make your own) or mix sour cream with taco seasoning + fresh squeeze of lemon or lime.
***Taco seasoning if homemade (garlic powder, onion powder, paprika, red pepper flakes, salt, pepper, cumin, chili powder)
TORTILLA SOUP
4Sisters white rice, cooked according to package directions (can use brown rice, if you prefer)
1 cup chopped yellow onion
2 fresh garlic cloves, minced or 2 tablespoons prepared fresh minced garlic
2 tablespoons olive oil
1 (4 oz.) can chopped green chilies
1 (14 ½ oz.) can diced tomatoes, can substitute Rotel tomatoes or petite diced tomatoes
2 cups chicken broth
2 cups beef broth
1 ½ cups tomato juice or V8 juice
1 tablespoon ground cumin
1 tablespoon ground chili powder
1 tablespoon Worcestershire sauce
Dash of cayenne pepper, (1/8 teaspoon or less)
Optional Toppings: Shredded cheese of your choice, tortilla chips, fresh avocado, sour cream, jalapeños
Directions:
In a large soup pot, sauté the yellow onions in the olive oil with garlic until onions are tender or translucent, about 5-7 minutes on medium high heat.
Add all other ingredients, except the optional toppings.
Simmer for about 30 minutes, uncovered.
Serve soup over a scoop of white or brown cooked 4Sisters rice and top with desired, suggested toppings.
*Add protein if desired: chicken, ground beef, or beans
*Super-fast and easy recipe to freeze for later.
**Perfect for leftover rice.
JALAPENO SHRIMP WITH PINEAPLE SALSA
4Sisters White Rice
1 lb. boiled, peeled shrimp
1 tbsp. olive oil
1 tbsp. minced garlic
1 tsp. soy sauce
1 tsp. chili powder
1 tsp. honey
Black bean mixture:
Olive oil
1 fresh jalapeno, seeded & minced
1 tbsp. minced garlic
1 can black beans, drained
1 tbsp. cumin
Pineapple Relish:
1 20 oz. can of diced pineapple, drained
½ red onion, diced
1 fresh jalapeno, seeded & minced
2 tbsp. fresh cilantro, chopped
Cook 4Sisters white rice according to package instructions.
Add shrimp to a large bowl. Mix in olive oil, garlic, soy sauce, chili powder & honey. Set aside.
Heat saucepan of olive oil over medium high heat. Add in minced jalapeno and garlic. Let sauté for a few minutes until jalapeno is tender. Once tender, stir in black beans. Cook for a few minutes, just until warm.
In a large bowl add pineapple, red onion, jalapeno, and fresh cilantro together in a large bowl
Ready to serve! Add cooked 4Sisters white rice to bowl. Add black bean mixture, pineapple relish, & shrimp.
Serves about 4
BROCCOLI CHEESE & RICE MUFFINS
1 cup cooked 4Sisters brown rice (white rice can be substituted, if you prefer)
4 large eggs, beaten
3 cups chopped fresh broccoli florets
½ cup chopped yellow onion
½-¾ cup sharp shredded cheddar cheese
¾ cups cottage cheese
1 teaspoon sea salt
½ teaspoon black pepper
1-2 tablespoons unsalted butter
¼ teaspoon garlic powder
DIRECTIONS:
Preheat oven to 350 degrees.
Grease a muffin tin or use muffin liners.
Cook the rice first according to package directions with 1 teaspoon salt, 1-2 tablespoons of butter.
Beat your eggs in large mixing bowl. Stir in cooked brown rice, cottage cheese, cheddar cheese, garlic powder, onion, and salt & pepper to taste. Gently mix the broccoli into the cheesy rice mixture.
Spoon the broccoli rice mixture evenly into each muffin tin.
Bake at 350 degrees for about 25 minutes or until firm to touch in the center.
*Makes about 12 muffins.
**These can be frozen after baking.
***These make a great easy make ahead snack!
PORCUPINE MEATBALLS
1 lb. lean ground beef
½ cup uncooked 4Sisters white rice
½ cups water
1/3 cup chopped yellow onion
1 teaspoon season salt
½ teaspoon garlic powder
½ teaspoon black pepper
¼ teaspoon celery salt
1 (28 oz.) can tomato sauce
2 tablespoons light brown sugar
1 teaspoon Worcestershire sauce
Directions:
Preheat oven to 350 degrees. Grease a casserole square baking dish or baking pan.
In a large bowl, combine the ground beef, raw rice, water, onion, seasoned salt, garlic powder, black pepper, and celery salt. Mix well and shape into meatballs of your preferred size (size will effect cook time), about 10 regular size meatballs are usually what this recipe makes.
In a separate bowl, stir together the tomato sauce, brown sugar, and Worcestershire. Pour this sauce over the meatballs. Cover the meatballs and sauce with foil.
Bake, covered, for about 40 minutes. Uncover and bake an additional 15 minutes.
So good, serve hot!
*These make a great high protein snack.
**These also make a nice entrée to accompany a salad and/or a vegetable for a complete meal.
***The meatballs can be frozen
CASHEW CHICKEN & WHITE RICE BOWL
1 lb. chicken breasts
4Sisters White Rice
1 zucchini, diced
1 red bell pepper, diced
Cashews
2 tbsp. olive oil
Salt & pepper to taste
3 green onions chopped for garnish
Sauce:
¼ cup Sweet red chili sauce
¼ cup low sodium soy sauce
3 tbsp sesame sauce
1 tbsp siracha
1 tbsp minced garlic
Cook 4Sisters white rice according to package instructions.
Drizzle olive oil in skillet, add diced zucchini and bell pepper. Season with salt & pepper to taste. Dice chicken breasts and stir into to vegetable mixture. Cook for at least 10 minutes or until chicken is cooked all the way through.
While chicken & vegetable mixture is cooking, make the sauce. Pour sauce over chicken & vegetable mixture. Stir in cashews.
Add 4Sisters white rice to bowl, top with cashew chicken mixture. Garnish with green onions & serve!
Serves about 4
BAKED RICE PUDDING
INGREDIENTS
1 lb white long grain rice
7 fl oz water
4 cups milk
1 pinch of salt
5 oz sugar
1 tsp vanilla flavor
Raisins
5 egg yolks
5 whipped egg whites
2 tabelspoons flour
1 ½ oz butter
DIRECTIONS
Preparing the rice pudding is simple. First soften the rice in water.
When softened, add salt and milk.
When the rice absorbed the milk, add sugar, raisins and vanilla flavor. Let it cool down.
Stir the butter with the egg yolks.
Add to the rice.
Carefully add the egg whites.
Finally, add flour to the rice dollop.
Butter a cake pan, dust with breadcrumbs and level the dollop.
Bake in the oven for 30-40 minutes at 400 degrees F.
Serve with dressing or jam.
POKE BOWL
INGREDIENTS (Servings: 3)
½ lb sashimi-grade tuna (227 g)
½ lb sashimi-grade salmon (227 g)
Handful limu (a type of seaweed) (optional)
2 green onions/scallions
¼ onion (preferably Maui onion)
1 teaspoon kukui nut (optional; make sure they are roasted/toasted)
1 tablespoon white and black sesame seeds (roasted/toasted)
2-3 bowls of white long grain rice.
DIRECTIONS
Gather all the ingredients.
Cut sashimi-grade salmon and tuna into bite size pieces. I recommend cutting into slightly “bigger” bite size for the better texture and taste.
Cut the limu into smaller pieces, about ½“ (1 cm) pieces. Thinly slice the green onions.
Thinly slice the onion and then cut into ¾ inch (2 cm) length.
Put the salmon and tuna in a large bowl and sprinkle ¼ tsp. sea salt. Then add the onion, green onion, limu, and kukui nut.
Add ⅓ cup (80 ml) gluten-free or regular soy sauce and 2 Tbsp. sesame oil.
Add 1 tablespoon of rice vinegar. Sprinkle 1 tablespoon toasted white and black sesame seeds.
Serve steamed rice in a large donburi bowl or plate. Let it cool down a little bit then pile poke on top. Add toppings as you like and enjoy immediately.
ADDITIONAL TOPPINGS IDEAS
● Avocado (diced or thinly sliced)
Edamame
● Cucumber (diced or thinly sliced)
Masago (fish eggs)
Seaweed salad
Shredded nori seaweed
Furikake
Pickled sushi ginger
● Wasabi
CAPRESE POWER BOWL
INGREDIENTS (Serves: 4 to 6)
Fresh basil
3 cups cherry tomatoes
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
Kosher salt
Freshly ground black pepper
1 lb. Boneless Skinless Chicken Breast
1 teaspoon. Italian seasoning
1 cup brown rice
1 cup chopped fresh mozzarella
Crushed red pepper flakes
Flaky sea salt
2 cups baby spinach
1 lemon, halved
Balsamic glaze, for drizzling
DIRECTIONS
Preheat the oven to 400°. On a large rimmed baking sheet, toss tomatoes with olive oil and balsamic vinegar and season with salt and pepper.
Season both sides of chicken breasts with salt, pepper and Italian seasoning. Nestle chicken breasts in tomatoes. Bake until the tomatoes are beginning to burst and the chicken is cooked through, about 25 minutes.
Meanwhile, cook rice according to package instructions.
Toss fresh mozzarella with enough olive oil to coat cheese and a pinch each of red pepper flakes and flaky sea salt.
Serve chicken and tomatoes over cooked rice with mozzarella and spinach. Squeeze fresh lemon juice over each serving. Drizzle with balsamic glaze.
LAMB FRIED RICE MEAL PREP
INGREDIENTS (Servings: 3)
12 oz ground lamb
2 eggs
2 ½ cups of rice (white or brown)
1 ½ cups frozen peas & carrot medley
1/3 cup fresh green onion
SEASONING
1 tablespoon minced garlic
1 ½ tablespoon Chinese 5 spice blend
1 teaspoon ground cardamom
1 teaspoon fresh ginger (or ginger paste)*
3 tablespoons low sodium Tamari
Spray extra virgin olive oil
Garnish:
Fresh chopped cilantro
Fresh chopped green onion
DIRECTIONS
Set a nonstick skillet on medium heat and spray with olive oil. Once the skillet is hot, add garlic and simmer for about a minute or two, careful not to let the garlic burn or brown.
Toss in the ground lamb and chop and cook with a wooden spatula. Add green onions and cook until the lamb is nearly finished (about 2 minutes with few visible pink pieces).
Add all the seasonings to the skillet EXCEPT the tamari. Mix it up and cook for an additional 1 to 2 minutes.
Increase heat to medium-high and then toss in the rice. Mix and cook for about 2 minutes, then toss in eggs. Chop and stir to ensure the eggs are fully cooked. This should take about 2 minutes. TIP: move rice and lamb mixture to one side of the skillet and add the eggs to the empty side of the skillet. Chop up and cook the eggs on that side of the skillet and then mix it all together.
Finally, add in frozen peas and carrots and allow the steam from the food to soften the peas and carrots. Mix it together then add Tamari sauce (and add less or more to taste).
Mix together and garnish.
RICE PUDDING FILLED MINI TARTS
INGREDIENTS (Servings: 12)
3/4 cup of white long grain rice.
6 cups milk
1 cup heavy cream
3/4 cup sugar
2 eggs
1 lemon zest
Your favorite sweet pastry dough or store-bought mini tart shells
DIRECTIONS
Preheat oven at 350°F. In a large saucepan, cook rice and milk on medium heat until the rice is tender. Take off the stove.
In a medium bowl beat together the eggs, sugar and lemon zest.
Add the heavy cream.
Add the egg mixture in with the rice. Set aside to cool.
With rolling pin, roll the pastry dough and with cookie cutter make big enough circles to line muffin tins
Line the muffin tins with the pastry dough and fill with the rice custard. Bake in the pre-heated oven for 30 minutes or until cooked.
CHEESY CHICKEN BROCCOLI BAKE
INGREDIENTS (Servings: 4)
1 tablespoon extra-virgin olive oil
1 cup small yellow onion, chopped
2 cloves garlic, minced
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
Kosher salt
Freshly ground black pepper
1 cup white rice
2 1/2 cups low-sodium chicken broth, divided
1 cup heavy cream
2 cups broccoli florets
1 cup shredded cheddar
1/4 cup panko bread crumbs
DIRECTIONS
In a large oven-safe skillet over medium-high heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add chicken and season with salt and pepper. Cook, stirring occasionally, until golden, about 6 minutes more.
Stir in rice, heavy cream, and 1 cup of the broth. Bring to a simmer and cook until rice is tender, about 15 minutes. Add remaining 1 1/2 cups broth, broccoli, and cheddar cheese and cook until broccoli is tender and cheese is melty, about 10 minutes.
Heat broiler. Sprinkle chicken mixture with bread crumbs and season with salt and pepper. Broil until golden and crispy, about 2 minutes.
7-4SISTEBAJA CHICKEN BOWLS
INGREDIENTS (Servings: 3)
FOR THE CHICKEN
1/3 cup fresh orange juice
1/4 cup extra-virgin olive oil, divided
2 tablespoons fresh lime juice
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 lb. boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
FOR THE MANGO SALSA
1 1/2 cups chopped mango (from about 2 small mangos)
1/2 small red onion, finely chopped
1 clove garlic, minced
3 tablespoons lime juice
1 tablespoon chopped fresh cilantro
FOR THE BOWLS
Cooked white rice, for serving
Finely shredded romaine lettuce, for serving
Black beans, drained, for serving
Pineapple, finely chopped
Lime wedges, for serving
Sriracha, for drizzling
DIRECTIONS
Make marinade: In a medium bowl, whisk together orange juice, 2 tablespoons olive oil, lime juice, garlic powder, oregano, cumin and paprika. Add chicken breasts, tossing to coat both sides. Cover the bowl with plastic wrap and refrigerate for 15 minutes or up to 2 hours.
Meanwhile, make mango salsa: In a medium bowl, combine mango, red onion, garlic, lime juice and cilantro. Toss to combine and season with salt. Refrigerate until ready to use.
In a large skillet over medium high heat, heat remaining oil. Season both sides of each chicken breast with salt and pepper then add chicken to the skillet. Cook until golden and cooked through, about 8 minutes per side. Remove from heat and let rest 10 minutes before cutting into strips or cubes.
Serve chicken warm over a bowl of rice with lettuce, black beans, pineapple and mango salsa. Squeeze more lime juice on top and drizzle with Sriracha, if desired.
MEDITERRANEAN CHICKEN AND RICE
INGREDIENTS (Servings: 4)
1 1/2 lbs. chicken thighs (roughly 6-8 small thighs)
2 teaspoons oregano
2 teaspoons cumin
1 teaspoon sage
Pinch of sea salt & pepper
1 tablespoon olive oil
1 tablespoon garlic, minced
1/3 cup onion, diced
1 cup uncooked brown long grain rice.
1 1/2 cups chicken stock
1/2 cup water
2 teaspoons lemon zest
16oz (~453g) coconut.
1 (red) bell pepper, finely diced
1 cup (~53g) Kalamata olives, chopped
1/2 cup parsley, chopped
Sea salt & pepper to taste
DIRECTIONS
Set a skillet on medium heat and olive oil.
Season chicken thighs. Once the skillet is hot, toss in the chicken (thigh side down) to get a deep sear on one side, about 3 minutes. Once the side is seared, remove the chicken from the skillet.
Add garlic and onions to the skillet and caramelize until onions turn brown and translucent, about 2 minutes.
Add uncooked rice and stir, making sure each piece of grain is covered in oil. Add in the chicken stock and water and bring to a light simmer. Add lemon zest.
Nestle the chicken thighs back in the pot. Cover and cook until all the liquid has been absorbed, about 25 – 30 minutes.
Prep the steamed cauliflower rice according to the instructions given. Set aside.
Once the rice is cooked to your liking, remove the chicken thighs, then fold in the steamed cauliflower rice, bell pepper, parsley, olives and sea salt & pepper to taste. Add the chicken thighs back on top and enjoy!
GREEK POWER BOWLS
INGREDIENTS (Servings: 4)
FOR THE BOWLS
1 tablespoon extra-virgin olive oil
2 boneless skinless chicken breasts
1 teaspoon oregano
Kosher salt
Freshly ground black pepper
2 cups cooked brown long grain rice.
1 cup halved cherry or grape tomatoes
1/2 cucumber, chopped
1 avocado, thinly sliced
1/2 cup halved kalamata olives
3/4 cups crumbled feta
Fresh dill, for garnish
FOR THE DRESSING
2 tablespoons red wine vinegar
Juice of 1/2 lemon
1 teaspoon dried oregano
kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
DIRECTIONS
In a large skillet over medium-high heat, heat oil. Add chicken and season with dried oregano, salt, and pepper. Cook until golden and no longer pink, 8 minutes per side. Set aside to let rest 5 minutes, then thinly slice.
Assemble bowls: Place cooked quinoa or brown rice into a bowl and top with tomatoes, cucumber, sliced chicken, avocado, kalamata olives, feta, and dill.
Make dressing: In a small bowl, combine red wine vinegar, lemon juice, and dried oregano and season generously with salt and pepper. Slowly add olive oil, whisking to combine.
Drizzle with dressing and serve.
CREAMY CHICKEN & RICE SOUP
INGREDIENTS (Servings: 1)
3 tablespoons butter
1 onion, chopped
2 large carrots, sliced into rounds
2 stalks celery, thinly sliced
1 lb. boneless skinless chicken breasts
1 tablespoon fresh thyme leaves, plus more for garnish
3 cloves garlic, minced
Kosher salt
Freshly ground black pepper
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 cup heavy cream
1 cup brown long grain rice
DIRECTIONS
In a large pot or Dutch oven, melt butter. Add onion, carrots, and celery. Cook, stirring, until vegetables are tender and liquid has evaporated, 6 minutes. Add chicken and cook until golden, 10 minutes, then add thyme and garlic and stir until fragrant, 1 minute. Season generously with salt and pepper.
Add flour and whisk until golden, 1 minute. Pour over chicken broth and milk and season with salt and pepper. Add rice and bring to a simmer until rice is tender and chicken is cooked through.
NELLY'S COLOMBIAN RICE
2 cups water
1 chicken bouillon cube
1 cup uncooked 4Sisters white rice
1 whole green onion
Bring 2 cups of water to a boil, add chicken bouillon, and stir in 1 cup of 4Sisters White Rice. No need to cover. Trim the tops and bottoms off the green onion and add to the pot of rice.
Let the rice continue to boil on medium-high heat, stirring often to prevent rice from sticking, until the water is mostly evaporated, (there will be little holes/dimples in the rice). At this point you will reduce heat to a simmer and cover tightly with a lid, cook for 5 minutes.
BBQ CHICKEN & RICE BOWL
4 tablespoons olive oil, divided
½ cup chopped yellow onion
2 tablespoons minced garlic, divided
2 teaspoons ground cumin, divided
1 teaspoon chili powder, divided
2 cups 4Sisters white rice
4 cups chicken broth
1 cup can black beans, drained
4 boneless, skinless chicken breasts
2 tablespoons lime juice
1 teaspoon sea salt
½ teaspoon black pepper
Chipotle mayonnaise dressing, store bought or homemade (recipe below)
Toppings of your choice: lettuce, cherry tomatoes, Monterey jack cheese, corn, avocado, & lime wedge for garnish
For the Chicken:
4 boneless, skinless chicken breasts
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon ground cumin
½ teaspoon chili powder
1 teaspoon sea salt
½ teaspoon black pepper
In a small bowl, whisk together the lime juice, olive oil, garlic, cumin, chili powder, salt & pepper. Add this mixture to a gallon zip lock bag, add the chicken breasts & let marinate 30 minutes or overnight.
Grill the marinated chicken on medium high until chicken reaches 160 degrees, about 7 minutes per side. Cool and slice or cube. Set aside.
For the Rice Mixture:
1-2 tablespoons olive oil
½ cup chopped yellow onion
1 tablespoon minced garlic
1 teaspoon ground cumin
½ teaspoon chili powder
2 cups 4Sisters white rice
4 cups chicken broth
1 cup can black beans, drained
Heat the olive oil in a medium saucepan over medium-high heat, add the onion and sauté until tender and translucent, about 3 minutes. Stir in the garlic, cumin, and chili powder. Add the uncooked rice, chicken broth and black beans and bring to a boil. Cover, reduce heat to low, simmering for 15-20 minutes, until liquid is absorbed. Let rice rest for 5 minutes, covered.
For the Chipotle Mayo:
¾ cup mayonnaise
2 tablespoons olive oil
2 tablespoons lime juice
1 chipotle pepper in adobo sauce (canned)
1 teaspoon adobo sauce
¼ cup chopped fresh parsley
¼ teaspoon ground cumin
¼ teaspoon sea salt
In a food processor or blender, combine mayonnaise, olive oil, lime juice, chipotle pepper, adobo sauce, parsley, cumin, and salt, blending until smooth and creamy. Cover and refrigerate until ready to assemble.
To assemble: Divide the rice mixture between bowls, top with chicken & other toppings of your choice with a squeeze of lime juice.
Serves 4