Easy Rice

I've always been intimidated by making rice on the stovetop.  I don't know why.  But it's really easy!!

Soak desired amount of rice in a bowl for up to 1 hour.  Drain.

Level rice in a pot and add warm-ish water.
Add enough water to reach the first knuckle of your finger, about 1 inch above rice.
The picture shows the amount for brown rice which will need a bit more.  About 1 1/4 inches.

Cook rice over medium-high heat until it just starts to boil.

Turn heat to low (a gentle simmer) and cover.

Cook for 15-18 minutes for white rice.  Brown rice takes about 30-40 minutes.

Leave lid on and let sit for at least 10 minutes.
This allows the moisture to distribute evenly throughout the rice and so you're not left with dry rice on top and mushy rice on the bottom.

Now go enjoy your beautiful rice!!

I like to make a big batch of rice and then freeze it in zip top bags.

Then I warm it in my microwave and I have quick and still beautiful rice!

Vegetable Lo Mein

Adapted from Allrecipes

I know this isn't traditional Lo Mein, but I like it!

14 oz thin spaghetti

1/4 cup vegetable oil

4 cups vegetables ie, carrots, red peppers, onion, mushrooms, sugar snap peas, etc.  (I like the stir fry vegetable blend from Costco)

2 cloves garlic, minced

2 cups fresh bean sprouts

1/2 head green cabbage, chopped

1/2 cup green onions, chopped

1 tbsp cornstarch

1 cup water

1 tsp vegetable broth powder

1/4 cup hoisin sauce

2 tbsp honey

1 tbsp soy sauce

1 tsp grated fresh ginger

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat oil in a large wok or saute pan. Stir fry vegetables and garlic until tender. Stir in bean sprouts, cabbage and green onions; cook one minute. Mix cornstarch and vegetable broth in a small cup and add to stir fry. Mix hoisin sauce, honey, soy sauce and ginger.  Cook and stir until thickened and bubbly.

Add cooked spaghetti, and toss.  Serve immediately.

Orange Chicken

Adapted from Deals to Meals

2 pounds boneless, skinless chicken breasts, cut into 1" cubes
1/2 cup flour
1 tsp garlic powder
1/4 tsp black pepper
2 tbsp olive oil
3/4 cups water
1 cup plus 2 tablespoons fresh orange juice (or from concentrate)
1/3 cup rice vinegar
3 tbsp soy sauce
1 tbsp orange zest
1 cup sucanat
1/2 tsp finely minced ginger
1 tsp minced garlic
2 tbsp green onion
3 tbsp cornstarch
1/4 cup water

Heat oven to 350 deg F. In a ziptop bag combine flour, garlic powder and pepper. Put chicken pieces in bag and shake to coat evenly. Pour oil in a foil-lined 9"x13" baking pan. Arrange chicken in pan and bake uncovered for 20 minutes.

Meanwhile, in a medium saucepan combine water, orange juice, rice vinegar, soy sauce, and orange zest. Whisk over medium heat for a few minutes. Stir in sucanat, ginger, garlic, and green onion and bring to a boil. Combine cornstarch and water. Add to sauce and whisk until thickened.

After chicken has baked, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 20 to 30 minutes, basting frequently (or until chicken is cooked through). Serve chicken over rice with extra sauce on the side.

Fried Rice

Makes 6 servings

½ cup onion, minced
3 tbsp cooking oil
6 cups cooked rice
½ cup cooked ham, chicken, pork, or shellfish
¼ cup water chestnuts, slivered
Sliced mushrooms
1 tbsp soy sauce
2 eggs, slightly beaten
Salt and pepper to taste

Cook onion in oil until translucent. Add rice and cook, stirring over low heat for 2-3 minutes. Add meat, water chestnuts, and mushrooms, mix well. Add soy sauce, eggs and seasonings. Cook and stir over low heat until egg is cooked.