Cheesy Burrito Bake
2 tablespoons canola oil
2 bell peppers, sliced
1 medium onion, sliced
1 teaspoon cumin
2 cups water
1 cup brown rice, uncooked
12-ounce can evaporated milk, divided
1 cup shredded cheddar cheese
4-ounce can diced green chiles, undrained
16-ounce can refried beans
6 8-inch wheat tortillas
Salsa, optional
Guacamole, optional
- Heat oven to 350 F.
- In a large skillet, heat canola oil. Cook peppers and onion with cumin until tender.
- In a saucepan, add water and brown rice. Cook for 45 minutes.
- In a second saucepan, add 11/4 cups evaporated milk, cheddar cheese and green chilies. Cook over medium heat until cheese is melted and smooth. Stir 3/4 of the cheese mixture in with the cooked rice. Set the remaining cheese sauce aside.
- In a medium bowl, add refried beans and the remaining evaporated milk. Microwave for 3-4 minutes.
- Lay out tortillas. Layer refried bean mixture, rice mixture and pepper-onion mixture. Roll into burritos and place in a baking pan. Top burritos with the remaining cheese sauce. Bake for 20-25 minutes.
- Garnish with salsa and guacamole, if desired.
Source: Culinary.net
Grilled Apple Portobello ‘Burgers’
1 large sweet apple
2 portobello mushrooms
1/4 cup olive oil, divided
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon oregano
1 teaspoon salt
1/2 cup herbed goat cheese
2 brioche buns
2 large pieces butter lettuce
2 tablespoons mayonnaise
- Heat the grill to medium heat.
- Slice apples horizontally into thick round wedges. Remove seeds using a fork.
- Remove portobello stems.
- In a small bowl, combine 1/8 cup olive oil, lemon juice, garlic, oregano and salt.
- Using a basting brush, coat portobellos on both sides with the olive oil mixture. Grill stem sides down for 2 minutes, then flip. Add goat cheese to portobellos. Grill for 2-3 minutes until cheese is melted. Remove from grill.
- Use remaining olive oil to coat apple rounds. Grill apple rounds for 1-2 minutes per side to lightly char.
- Serve portobellos with apple rounds on brioche buns with lettuce and mayonnaise.
Source: Envy Apples
Golden Beet and Rice Burger Sliders
7 1/2 ounces white beans, drained and rinsed
1 egg, beaten
1/2 tablespoon water
14 ounces jasmine rice, cooked and cooled
4 ounces golden beets, cooked and grated
3 ounces goat cheese, crumbled and divided
1 tablespoon finely chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
12 leaves bibb lettuce
1 cup arugula
2 tablespoons Sriracha sauce
- In a food processor, pulse beans, egg and water until mashed.
- Transfer the bean mixture to a large bowl. Add rice, beets, 11/2 ounces goat cheese, dill, salt and pepper. Stir until combined. Divide the mixture into six portions. Shape into 1/2-inch-thick patties.
- In a large, nonstick skillet over medium heat, heat 1 tablespoon of oil. Cook patties in two batches, 3-5 minutes per side, or until golden brown and heated through. Add remaining oil, as necessary.
- Place two lettuce leaves together, overlapping ends to form a pocket. Place a patty inside the lettuce pocket. Top with arugula and remaining goat cheese. Drizzle with Sriracha sauce. Repeat with remaining burgers.
Source: Success Rice
Pomegranate and Arugula Rice Salad
1/3 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced red onion
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups jasmine rice, cooked and cooled
5 ounces arugula
1 cup pomegranate seeds
1/3 cup slivered almonds, toasted
Crumbled goat or blue cheese, optional
- In a large bowl, whisk together oil, vinegar, red onion, mustard, honey, salt and pepper.
- Add rice, arugula and pomegranate seeds to the bowl. Toss to coat thoroughly. Sprinkle with almonds.
- For added flavor, top the salad with crumbled goat or blue cheese.
Source: Minute Rice
Cheesy Asparagus Tart
5 cups water
1 pound asparagus
Ice water
2 teaspoons vegetable oil
1/4 teaspoon salt, plus additional to taste, divided
1/4 teaspoon pepper, plus additional to taste, divided
Flour, for dusting
1 sheet frozen puff pastry, thawed
1 cup grated fontina cheese
1 cup grated gruyere cheese
1 tablespoon shallot, minced
2 egg yolks
3 tablespoons milk
1/4 teaspoon nutmeg
1 lemon, zest only
- Heat oven to 400 F.
- In a large skillet, add water and asparagus. Cook for 5-8 minutes until asparagus is bright green. Drain asparagus and soak in ice water.
- In a large bowl, mix drained asparagus, vegetable oil, salt and pepper until combined.
- Flour surface area. Using a rolling pin, roll out the pastry to a 10-by-16-inch rectangle. Transfer the pastry to a parchment-lined baking sheet. Prick the pastry with a fork. Bake for about 12 minutes or until golden brown. Cool slightly on the baking sheet.
- In a large bowl, mix fontina cheese, gruyere cheese, shallot, egg yolks, milk, nutmeg, salt and pepper until combined. Spread cheese over the pastry, leaving 1 inch around the edges. Lay asparagus over the cheese mixture.
- Bake for 5 minutes or until the cheese has melted. Sprinkle lemon zest over the tart before serving.
Source: Culinary.net