I love to order fried rice when I go out to restaurants. And as much as I love it, it’s hard to replicate that flavor and texture at home. But I think I’ve perfected it, and I’m sharing my tips for making the best fried rice below!

Let’s Talk Pork!

Did you know that pork is packed with protein and is a really good value when purchased at your grocery store?
Every 3 ounces of pork is packed full of 22 – 24 grams of protein depending on the cut! So, eating 20 –30 grams of protein per meal helps fuel your body and may help you feel fuller.
You can find more info on the nutritional value of pork here: https://www.pork.org/nutrition/protein-in-pork/.

Pork is really easy to cook, too! There are so many different cuts of pork that it’s an easy ingredient to use in lots of recipes, like Pork Spare Ribs, Rosemary Pork Medallions, Parmesan Pork Chops, and Pulled Pork Mac and Cheese.
I love using ground pork when I need to get dinner on the table quickly. It’s so flavorful, doesn’t take long to cook, is very versatile, and the whole family loves it. Check out some of the recipes I’ve used it in down below!

Make the Best Fried Rice at Home

There are a few simple things that I’ve found to make all the difference when making your own fried rice:

• Rice: Use cold, day-old rice. It’s so much better with leftover white rice than if you try to use fresh rice! I prefer Jasmine rice for the texture, too, though you could use standard long-grain rice.
• Heat: Heat your wok or pan to medium-high.
• Don’t overcrowd: Cook everything separately, and only combine at the end.
• The oyster sauce and sesame sauce are key! Just a few drops make a difference in the final flavor. You can also substitute fish sauce for the oyster sauce.
• Be generous with oil (butter) to keep things from sticking.

Ingredients for Pork Fried Rice

You can use just about any ingredients you have to make fried rice, as there are so many variations out there. Here’s what I used for this version:

• Unsalted butter
• Large eggs
• Small onion, diced
• Minced garlic
• Ground pork
• Frozen peas and diced carrots
• Day-old rice, cooked and refrigerated (I recommend Jasmine rice)
• Low-sodium soy sauce
• Oyster sauce
• Pineapple tidbits, drained
• Green onions, chopped
• Sesame oil
• Kosher salt
• Black pepper

Find a detailed ingredient list in the recipe card below!

How to Make Ground Pork Fried Rice

All you need is a wok or large skillet and a nice cooking spatula to make this recipe. Here’s how to make it:

1. Eggs: First, I melt a tablespoon of butter in my skillet over medium heat. While it melts, I beat three eggs in a bowl. Then I add the eggs to the melted butter and scramble them, stirring occasionally until fully cooked. Then I transfer the eggs to a plate to use later.
2. Ground Pork: Next, I melt more butter in the skillet, then add the onion and garlic and let it cook for about 2 minutes. Then I add the ground pork and cook for 6-9 minutes. It will be fully cooked when it’s browned and no longer pink, with the internal temperature reaching 160°F. Also, I break the meat apart as it cooks so that it will be evenly distributed throughout the ingredients.
3. Vegetables: I scoot the pork to the side, then add the peas and carrots, salt, and pepper to the skillet. I let these cook until heated through, about 2-4 minutes.
4. Rice: I push the veggies to the side, increase the heat, and melt the remaining butter. Then I add the cooked rice, soy sauce, and oyster sauce. I mix these together, then let it sit for 2-3 minutes to fry the rice. My personal preference is to leave it as long as possible so it’s almost crispy and browns up a bit.
5. Combine: Now, I add the eggs back to the rice and place the pineapple tidbits and green onions in the pan. I stir everything up until completely mixed, then let sit for an additional 2-3 minutes to heat through and fry the rice again, stirring only once or twice.
6. Serve: I remove the fried rice from the heat and pour the sesame oil over it. I stir to combine and then add any additional green onions, soy sauce, sesame oil, or salt and pepper as needed.

FAQs

How do I store Pork Fried Rice?

I let the fried rice cool completely, then transfer the leftovers to an airtight container and store it in the fridge. It is good for 3-4 days in the fridge. Reheat in the skillet for a few minutes until warm for best results.
You can even use the leftovers to make a breakfast bowl with a fried egg, or a burrito with black beans and scrambled eggs!

Can you freeze Fried Rice?

Yes, you can! I like to store it in individual portions in the freezer for up to 2 months. Then I can just heat up enough for lunch when I want some.

Easy Ground Pork Recipes

It’s grilling time and these cheesy spiced Pork Burgers are some of the juiciest burgers you’ll ever eat. With ground pork, two different kinds of cheese, and a spicy seasoning mix, these easy burgers will be the hit of any cookout!

I have a weakness for dumplings, so whenever I see them on a menu, I have to order them. Most often times, I’m disappointed that they aren’t as good as the Pork Potstickers recipe here on 365. The pork, cabbage and spices wrapped up in the wrappers don’t ever last long when I make them and I’ll fight for any leftovers!

Pork and cabbage just go together like peanut butter and jelly. That’s why I created this Pork and Cabbage Stir Fry. It’s a super easy meal for a busy weeknight and comes together in just 30 minutes.

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Thank you! 
❤️ Lynne

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Pork Fried Rice Recipe

This easy Pork Fried Rice Recipe makes a great all-in-one weeknight meal. This fried rice recipe is full of flavor, with ground pork, veggies, rice, and eggs. Plus, it’s ready in just about 30 minutes!

Course Dinners

Cuisine Asian

Keyword Pork Fried Rice Recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 1093kcal

Author Lynne Feifer

Ingredients

• 4 tablespoons butter divided, plus more if needed
• 3 large eggs beaten
• 1 small onion diced
• 3 cloves garlic minced
• 1 pound ground pork
• 12 ounces frozen green peas and diced carrots thawed
• 3 cups day old cooked and refrigerated rice I love using jasmine rice
• ⅓ cup low sodium soy sauce
• 2 tablespoons oyster sauce
• 1 ¼ cups pineapple tidbits drained
• 3 green onions chopped with some reserved for garnish
• 2 teaspoons sesame oil
• kosher salt and black pepper to taste

Instructions

• In a large skillet over medium heat, melt 1 tablespoon of butter. Add the 3 beaten eggs and scramble, stirring occasionally until fully cooked. Transfer eggs to a plate until ready to add later.
• Add 1 tablespoon of butter to the pan over medium heat and melt. Add the chopped onion and 3 cloves minced garlic, and cook for about 2 minutes. Add the 1 pound ground pork to the pan and cook for 6-9 minutes until browned and internal temperature is 160°F, breaking it apart as it cooks. Place the 12 ounces peas and carrots, a generous pinch of salt and pepper, and cook until vegetables are heated through, about 2-4 minutes.
• Push the vegetables to the edges of the skillet, increase heat to medium-high, and add the remaining 2 tablespoons of butter. When melted, add the 3 cups cooked rice, 1/3 cup soy sauce, and 2 tablespoons oyster sauce. Mix all ingredients together well then let sit for 3 minutes to fry the rice, stirring once or twice. See note.
• Add the scrambled eggs, 1 1/4 cups pineapple tidbits, and chopped green onions. Carefully stir again until completely mixed. Let sit for an additional 3 minutes to heat through and fry rice again, stirring once or twice.
• Remove from heat and drizzle the 2 teaspoons sesame oil over the skillet. Stir to combine. Serve with additional chopped green onions, and additional soy sauce, sesame oil, salt and pepper, if desired.

Notes

 

When the rice sits in the pan to fry, I personally like to leave it as long as possible before stirring so that it becomes crispy and browns up a bit. 

Nutrition

Calories: 1093kcal | Carbohydrates: 138g | Protein: 39g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 235mg | Sodium: 1289mg | Potassium: 944mg | Fiber: 7g | Sugar: 12g | Vitamin A: 8741IU | Vitamin C: 22mg | Calcium: 137mg | Iron: 4mg

The post Pork Fried Rice Recipe appeared first on 365 Days of Baking.

Rice Pudding has always been a favorite dessert for me. 
But I’m particular about it. Not just any old rice pudding will do. 

The best rice pudding should be creamy and sweet, not too grainy and not too soft. It strikes the right balance between the pudding and the rice. There can’t be too much of one or the other. 

To make this rice pudding with cooked rice, I experienced with a few different rice and milk combinations. When I found one I absolutely loved, I scribbled it down right away.

What is rice pudding?

Rice pudding is a comforting dessert made with cooked rice, milk, eggs and sugar. It’s often flavored with spices and served with additions like nuts and dried fruit. 

While no one knows for sure who invented the first rice pudding, it’s easy to see why this easy dessert became a staple for so many families.

• Rice pudding is made with inexpensive, simple ingredients. You probably have everything you need to make this recipe in your kitchen already!
• It’s a fast, sweet way to use up leftover or fresh cooked rice. 
• The pudding tastes great served warm or chilled! 
• Serve it on its own or with a handful of your favorite nuts and raisins. 

You can find hundreds, if not thousands, of different rice pudding recipes out there. This one is the best rice pudding recipe I’ve had because it balances the heartier grain texture of the rice, with the soft, creamy consistency of the pudding. 

Love rice pudding, but can’t have the dairy? You’ll still be able to enjoy your favorite comfort food when you make this Almond Milk Rice Pudding!

Let’s go over what ingredients you need to make this simple pudding recipe.

Easy Rice Pudding Recipe Ingredients 

• Cooked Medium Grain Rice
• Evaporated Milk
• Ground Cinnamon
• Kosher Salt
• Nutmeg
• Whole Milk
• Sugar
• Butter
• Vanilla extract

What is the Best Rice for Rice Pudding?

Choosing the right type of rice is key here! I use a medium grain white rice. Arborio rice can also be substituted. Both have a high starch content which thickens the rice and helps create the creamy texture. 

Along with using the right rice, here are more of tips for rice pudding success. 

How to Make Creamy Rice Pudding 

Use the right rice-to-liquid ratio: I tweaked with this recipe to get the ratio of milk to cooked rice I wanted. Make sure to measure carefully to keep the ratio correct. 

Use evaporated milk: This canned milk is condensed to a syrupy consistency, but not sweetened. It adds richness without making it overly sweet. Evaporated milk rice pudding consistently had the best texture and flavor of any version I tried. 

Cook on medium to low heat: A slower cooking process helps the rice release its starch gradually, so the pudding is creamy and not lumpy. Low and slow is definitely the best way to go here. Trust me.

Stirring: Frequent stirring helps distribute the starch evenly and prevents it from sticking to the bottom of a large pot. Stir the rice and milk mixture gently but consistently. It may become tiresome, but it’s necessary and you’ll love the results!

Temper your egg: Eggs are the key to a creamy, custard-like pudding. To avoid ending up with flecks of cooked egg in your custard, follow my directions for tempering below.

What is Tempering?

Tempering is a process of slowly heating room temperature eggs to stabilize their proteins. By gradually adding hot liquid like water or milk to eggs, you cook them without allowing them to congeal. In contrast, if you add room temperature eggs to direct heat, they cook quickly and coagulate like scrambled eggs. 

 In this recipe, the hot, thickened rice mixture is used to temper the egg. As a result, you get a perfect silky pudding — no unwelcome cooked egg pieces ruining your dessert! 

Step-by-Step Instructions 

Let’s walk through the steps for making rice pudding. 

First, add the rice, evaporated milk, salt, cinnamon and nutmeg to a saucepan. Cook on the stovetop, stirring regularly, until thickened. 

Now, combine whole milk and eggs in a mixing bowl. Whisk the sugar into the egg mixture.

Next, it’s time to temper the eggs. Ladle about ⅓ cup of the hot rice mixture into the bowl with the egg, sugar and milk. Gradually add this mixture back to the saucepan on the stove.

Continue cooking and whisking the rice pudding for another couple of minutes until everything is thickened, warm and well combined. Remove the pudding from heat, then stir in vanilla extract and butter. 

You’ll find the detailed ingredient list and full instructions in the recipe card below.

Is creamy rice pudding better hot or cold?

Whether to serve this pudding warm or cold is a matter of personal preference. I occasionally enjoy sitting down to a hot bowl of this cinnamon-infused dessert on a chilly day, but I love, love, LOVE it cold for its refreshing sweetness — and the fact that you don’t have to reheat it!

Leftover rice pudding should be stored tightly covered in the refrigerator, and will keep well for up to 4 days. 

More Old-Fashioned Pudding Recipes

Step back into grandma’s kitchen with these other classic homemade pudding recipes! 

My Easy Homemade Banana Pudding is sweet southern comfort at its best. Nilla wafers and fresh whipped cream make it the best you’ll ever taste. For those late night chocolate cravings, this from-scratch Chocolate Pudding has your back! 

Like rice pudding, bread pudding is a dessert that’s been around for countless generations! My Chocolate Cherry Cheesecake Bread Pudding is a decadent version of the traditional treat, made with French bread, juicy red cherries, and lots and lots of chocolate. 

Looking for a savory pudding side dish? Corn Pudding is a creamy custard-like casserole flecked with kernels of fresh sweet corn! You’ll fall in love with it at first bite. 

Stovetop Recipes

When it comes to no-bake desserts, your mind probably jumps to cold goodies. Chilled treats like No-Bake Lemon Cheesecake and Orange Creamsicle Dream Bars are some of my all time most popular recipes on the blog for a good reason!

But did you know you can also make tasty WARM desserts without the oven? 

Chocolate Fondue is one of the easiest desserts you can make. It’s ready in minutes and always a crowd pleaser! For citrus lovers, I have a zesty Lemon Curd recipe to replace the canned stuff. Drizzle it over berries, ice cream or whipped cream for a refreshing summer time indulgence. 

Sweet, creamy pudding with cooked rice, a hint of vanilla and a touch of nostalgic comfort, and perfect for cold winter nights. Try this easy evaporated milk rice pudding recipe next time the craving strikes! 

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Creamy Rice Pudding

This homemade rice pudding made with evaporated milk is ultra creamy and lightly spiced with nutmeg and cinnamon. Learn how to make perfect old fashioned rice pudding stove top with this easy recipe!

Course Dessert

Cuisine American

Keyword Creamy Rice Pudding

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 341kcal

Author Lynne Feifer

Ingredients

• 1 ½ cups cooked medium grain rice
• 12 ounces evaporated milk
• 1 large egg lightly beaten
• ¼ teaspoon cinnamon
• ¼ teaspoon kosher salt
• ⅛ teaspoon nutmeg
• ½ cup whole milk
• ⅓ cup granulated sugar
• 1 tablespoon butter
• ¾ teaspoon pure vanilla extract

Instructions

• Combine the rice, evaporated milk, cinnamon, salt and nutmeg in a large saucepan. Cook over medium low heat, stirring frequently for about 15 minutes until thick and creamy.
• In a 2 cup liquid measuring cup or medium bowl, combine the milk and egg and mix well. Gradually add the sugar while whisking constantly to incorporate completely.
• Once the rice has thickened over the stove, slowly add about ⅓ cup of it to the milk, egg and sugar mixture to temper the eggs. Slowly add this to the saucepan while whisking it in. Continue to cook while continuously stirring for an additional 2-3 more minutes.
• Remove from heat and add the butter and vanilla. Stir well to combine. Serve warm or refrigerated.

Nutrition

Serving: 1serving | Calories: 341kcal | Carbohydrates: 52g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 270mg | Potassium: 330mg | Fiber: 0.1g | Sugar: 27g | Vitamin A: 341IU | Vitamin C: 2mg | Calcium: 263mg | Iron: 1mg

The post Creamy Rice Pudding appeared first on 365 Days of Baking.

Cooler weather is just over the horizon, and that means soup season! There’s just something so cozy about a warm bowl of soup and some crusty bread. I like to serve this stuffed bell pepper soup after a football game, when the kids come in from Trick or Treating, or when I’ve got guests in town for the holidays!

Any night is a great night for soup!
This one-pot Cowboy Soup with ground beef and flavorful veggies is stick-to-your-ribs delicious.
Don’t want to use the stove? Try this Slow Cooker Chicken Tortilla Soup. It’s a great weeknight dinner option.
This Mexican Picadillo Soup is a hearty dish that will warm you up from the inside out.

One of my favorite things about this easy recipe is that it is a one-pot meal! I’m all for anything that you can make with fewer dishes to wash! With that in mind, here’s what you need to make this soup recipe:

• A large pot- about 8 quarts
• Wooden spoon
• Paper towels
• A plate

Ingredients for this Easy Stuffed Pepper Soup Recipe

Gather together the following ingredients for this hearty soup:

• Canola oil
• A small yellow onion, chopped
• Lean ground beef
• Green bell peppers, diced
• Red bell peppers, diced
• Garlic cloves, minced
• Italian seasoning
• Kosher salt
• Red pepper flakes
• Canned tomato sauce
• Canned diced tomatoes
• Beef stock or broth
• Cooked rice (I used white rice, but you could also use brown rice)

Make sure to review the recipe card below for the exact amounts you’ll need for each ingredient. 

How to make Stuffed Bell Pepper Soup

This delicious soup recipe is easy to make, with just a few simple steps! You’ll have dinner ready in less than an hour by following these directions:

1. Add 1 tablespoon of canola oil and the chopped onion to a large pot over medium-high heat. Cook for 4-5 minutes or until the onions are translucent.
2. Add the beef and cook until brown. Drain the beef and onion mixture on a paper towel-lined plate and set it aside.
3. Pour in the remaining oil and add the diced red and green peppers to the pot. Cook the peppers for about 3 minutes (you want them to stay crispy and not too tender).
4. Pour the ground beef and onions back into the pot. Add the garlic, Italian seasoning, salt, and red pepper flakes, and stir with a wooden spoon. Cook the mixture for about 30 seconds or until the garlic is fragrant.
5. Pour in the tomato sauce, diced tomatoes with liquid, and the beef broth. Bring the soup to a boil, then lower the heat to a simmer. Let the soup cook uncovered for 25 minutes.
6. After 25 minutes, mix in the rice and heat through, then remove from heat and serve hot with a dollop of sour cream, fresh parsley, or cheese on top, if desired.

Recipe Tips and Substitutions

• The bell peppers may become too soft and mushy if you cook them in the oil for too long, so I recommend cooking them for 3 minutes or less. They will absorb the broth as they simmer with the rest of the soup so they will still be tender.
• I use long grain rice, but any leftover rice will work in this recipe.
• Add grated cheese to the top to make it even more like a stuffed pepper!
• The longer this soup rests, the more broth the rice will absorb, and the soup will become thicker.
• You can try making this with any kind of ground meat (ground turkey, ground pork, or ground chicken) for a lower-fat option. You can also use an 85/15 ground beef as the excess fat will be drained.
• You can use vegetable oil or olive oil to cook the onions and peppers instead of canola oil.
• For more flavor, experiment with fresh herbs or add a splash of Worcestershire sauce.

FAQs

How do I store Stuffed Pepper Soup?

Let the soup cool to room temperature, pour it into an airtight container, and refrigerate it for up to 4 days. Reheat the soup to 165°F over the stove or in the microwave. I think it’s even better the next day!

Can I freeze this soup?

Yes, this soup freezes wonderfully, making it perfect for weekly meal prep! Allow the soup to cool to room temperature, then pour it into an airtight container. Place it in the freezer and store it for up to 3 months. Thaw it overnight in the fridge, then warm it until heated through!

Can I use fresh tomatoes instead of canned tomatoes?

I don’t recommend using fresh tomatoes for this recipe because you need the juice from the canned tomatoes.

Is this soup spicy?

I would not call this a spicy soup, however, you can omit the red pepper flakes if you desire. Feel free to add more if you’d like additional heat!

More Delicious Soup Recipes

As I mentioned, I’m a big fan of soup year-round, but especially in the fall and winter months! Try one of my favorite soup recipes next time:

• Avgolemono Soup: This is a Greek version of a chicken noodle soup! Chicken and orzo pasta is simmered in an herbed chicken broth, and then thickened with a lemon-egg mixture. It’s so full of flavor and so comforting, especially when you’re sick!
• This Creamy Tomato Basil Soup is made with herb-seasoned tomatoes and just the right amount of heavy cream.
• This creamy Homemade Chicken Noodle Soup recipe with chicken, noodles, peas, and carrots is a flavorful dish that is super easy to make. It can be made with rotisserie chicken, frozen peas, and fresh carrots. 
• This Instant Pot Tomato Basil Soup is creamy, garlicky and so easy to make with just a handful of ingredients. 
• This One Pot Bacon and Tortellini Zuppa Toscana is a hearty and flavorful soup made with Pure Farmland Bacon, Tuscan kale, and other farm ingredients inspired by my visit to Steadfast Farm.

 What’s your favorite kind of soup?

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Stuffed Pepper Soup

Inspired by flavors of stuffed bell peppers, this Stuffed Pepper Soup is a thick, hearty soup with pieces of onion, bell peppers, tomatoes, ground beef, and soft rice. It's a warm bowlful of comfort!

Course Soup

Cuisine American

Keyword Stuffed Pepper Soup

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 410kcal

Author Lynne Feifer

Ingredients

• 2 tablespoons canola oil divided
• 1 small yellow onion chopped
• 1 pound lean ground beef
• 1 green bell pepper diced
• 1 red bell pepper diced
• 3 large cloves garlic minced
• 2 teaspoons Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon red pepper flakes
• 8 ounces tomato sauce
• 2 cans diced tomatoes (14-ounces each)
• 2 ½ cups beef broth
• 2 cups cooked white rice

Instructions

• Add 1 tablespoon of oil and chopped onion to a large pot over medium-high heat, and cook for 4-5 minutes or until the onions are translucent. Add the beef and cook until brown. Drain the beef and onion mixture on a paper towel-lined plate, and set it aside.
• Pour in the remaining oil, and add the green and red bell peppers to the pot. Cook the peppers for about 3 minutes (you want them to stay crispy and not too tender). Pour the ground beef and onions back into the pot, add the garlic, Italian seasoning, salt, and red pepper flakes, and stir with a wooden spoon. Cook the mixture for about 30 seconds or until the garlic is fragrant.
• Pour in the tomato sauce, diced tomatoes with liquid, and the beef broth. Bring the soup to a boil, then lower the heat to a simmer. Let the soup cook uncovered for 25 minutes.
• After 25 minutes, mix in the rice and heat through, then remove from heat and serve hot with parsley or cheese on top, if desired.

Nutrition

Serving: 2cups | Calories: 410kcal | Carbohydrates: 41g | Protein: 32g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1786mg | Potassium: 1237mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1619IU | Vitamin C: 88mg | Calcium: 131mg | Iron: 6mg

The post Stuffed Pepper Soup appeared first on 365 Days of Baking.

Though the ingredient list is long, it’s incredibly easy to make, so you can enjoy a restaurant-quality meal in the comfort of your own home. So why settle for bland dinners when you can impress your family and friends with some tasty Creole Jambalaya? Get ready to take your taste buds on a journey to the colorful streets of New Orleans with just one bite!
Be sure to serve it with a slice or two of my Corn Spoon Bread that you see in the pictures.

History of Jambalaya

Jambalaya originated in the state of Louisiana, specifically in the city of New Orleans. It is a blend of Spanish, French, and African cuisine, making it a true representation of the melting pot that is Louisiana. Jambalaya is a one-pot dish traditionally made with rice, meat, and vegetables, created to use leftover ingredients, making it a practical and economical meal for families.

Today, jambalaya is a staple in Louisiana cuisine and is enjoyed worldwide. It is a dish that has evolved over time, with each cook adding their own unique twist to the recipe.

I can’t say enough good things about this recipe. It’s so good, and this one-pot meal makes plenty to share with friends or serve for lunch the next day. Boy, just talking about it makes me want to get right back in the kitchen and get the recipe going again!

Ingredients for Jambalaya

To make jambalaya, you will need a variety of ingredients. The main ingredients are rice, meat, and vegetables. Here’s what you need to make this hearty dish:

• 2 tablespoons canola oil or olive oil
• 1 pound boneless skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 pound Andouille pork sausage, chopped
• 1 tablespoon of all-purpose flour
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 28-ounce can of stewed tomatoes
• 14.5-ounce can of diced tomatoes
• 4 cups chicken broth (or chicken stock)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 2 tablespoons fresh flat-leaf parsley, chopped
• ¾ teaspoon Cajun spice
• 4 cups uncooked medium-grain white rice
• 3 tablespoons butter, cut into pieces
• 1 pound raw shrimp, peeled and deveined (optional)
• 1 teaspoon Old Bay seasoning

Step-by-Step Recipe

Now that you have all your ingredients, it’s time to start cooking! Here’s how to make our easy jambalaya recipe:

1. First, season your chicken with salt and pepper. In a large Dutch oven like this one, or large pot, drizzle oil and cook the chicken and sausage over medium-high heat until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set it aside.
   • I cooked my chicken first, then removed it from the pot and cooked the sausage on its own. You can do the same or cook them together.
2. Place flour in the bottom of the pot, stirring constantly over medium heat until browned. Add onion and pepper and sauté until soft. Add garlic and tomatoes and cook for at least 5 minutes.
3. Next, add the chicken broth, spices, and any remaining salt and pepper to the pot and bring it to a boil. Add the uncooked rice, chicken, and sausage and return it to a boil.
4. Dot the top with butter, cover the pot, and place in the oven. Bake for 30 minutes or until most of the liquid is absorbed. Your cook time may vary based on your ingredients.
5. Remove that fragrant jambalaya from the oven and sprinkle with Old Bay seasoning. If you’re going to add shrimp, do it now, then return the pot to the oven for an additional five minutes or until the shrimp are cooked through.

Tips for Making Perfect Jambalaya

Making jambalaya can be intimidating, but with a few tips, you can make a delicious meal every time. Here are some suggestions for making the perfect jambalaya:

• Use a heavy-bottomed pot or Dutch oven to prevent burning.
• Don’t stir the jambalaya too much while it’s cooking. This can cause the rice to become mushy.
• Use medium or long-grain white rice for the best texture.
• Use a good-quality Cajun seasoning for the best flavor.

How to Customize Your Jambalaya

One of the great things about jambalaya is that it is such a versatile dish that can be customized to your liking. Here are some ways to make it your own:

• Use a different type of sausage, or another meat, such as shrimp, crawfish, or pork. Consider skinless chicken thighs instead of breasts.
• Add other vegetables, such as okra or tomatoes.
• If you don’t like spicy food, adjust the spice level to your liking. Spice lovers can increase or add spices such as crushed red pepper flakes, cayenne pepper, hot sauce, or creole seasoning.
• Use a different type of rice, such as brown rice or basmati rice.

Serving and Storing This Spicy Creole Dish

Jambalaya is best served hot, straight from the pot. You can garnish it with chopped parsley or green onions for added flavor. It’s delicious for Mardi Gras or any time of the year!

Leftover jambalaya can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or heat on the stove until heated through. We LOVE eating the leftovers!!

Can you freeze Jambalaya?

Jambalaya can be frozen for up to three months. Keep frozen jambalaya in the freezer until you’re ready to defrost and reheat it.

When reheating frozen jambalaya, thaw in the fridge overnight and then reheat in a pot on the stove or the microwave until hot throughout. Alternatively, try reheating Jambalaya in a slow cooker or put the frozen jambalaya straight into a skillet.

I hope you’ll try making this delicious dinner dish. My whole family loved it, and it’s become a staple in my menu rotation. Let me know how you like it!

Weeknight Dinner Recipes

Busy weeks call for more planning when it comes to dinner ideas. It’s a good thing I have these slow cooker recipes to help next time you’re in a bind! 

• Slow Cooker Beef Chili Verde Polenta
• Slow Cooker Sloppy Joes
• Crockpot BBQ Root Beer Shredded Chicken Sandwiches
• Crockpot Pork Ragu
• Sausage Alfredo Rigatoni
• Skillet Spinach Lasagna

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Jambalaya

This Jambalaya recipe is perfect for spicing up your dinner routine. A Cajun-inspired dish packed with flavor will impress picky eaters with meats, veggies, rice, and spices cooked to perfection. You can even add some shrimp!

Course Dinners

Cuisine American

Keyword Jambalaya

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings

Calories 799kcal

Author Lynne Feifer

Ingredients

• 2 tablespoons canola oil
• 1 pound boneless skinless chicken breasts
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground pepper
• 1 pound Andouille sausage chopped
• 1 tablespoon flour
• 1 medium onion diced
• 1 green pepper diced
• 3 cloves garlic minced
• 28 ounces stewed whole tomatoes
• 14.5 ounces diced tomatoes
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 2 tablespoons fresh flat leaf parsley chopped
• ¾ teaspoon Cajun spice Use more or less as preferred
• 4 cups medium grain white rice uncooked
• 3 tablespoons butter cut into small pieces
• 1 teaspoon Old Bay seasoning
• 1 pound raw shrimp peeled and deveined (OPTIONAL and not included in nutritional information)

Instructions

• Preheat oven to 350° F. Heat a large Dutch oven over medium-high heat and place the canola oil into it.
• Season chicken on both sides with some of the salt and pepper and then brown the chicken on both sides in the Dutch oven.
• Remove the chicken and set aside so that it is cool enough to handle and chop into bite-sized pieces.
• Place chopped sausage into the pot and brown. Remove and set aside with the chicken.
• Place flour in the bottom of the pot, stirring constantly until browned. Add onion and pepper and sauté until soft. Add garlic and tomatoes and cook at least 5 minutes.
• Add broth, thyme, basil, parsley, Cajun spice, and remaining salt and pepper, and bring to a boil.
• Add rice, chicken, and sausage and return to a boil.
• Dot the top with butter, cover the pot and place in oven. Bake for 30 minutes or until most of the liquid is absorbed.
• Remove from oven, stir, add shrimp now (if desired) and sprinkle with Old Bay seasoning.
• Return pot to oven for approximately 5 minutes until shrimp are cooked through.

Nutrition

Serving: 1serving | Calories: 799kcal | Carbohydrates: 107g | Protein: 33g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 1515mg | Potassium: 887mg | Fiber: 6g | Sugar: 7g | Vitamin A: 650IU | Vitamin C: 28mg | Calcium: 84mg | Iron: 8mg

This post was originally published March 3, 2012. It has been updated in format and with pictures on August 30,2023.

The post Jambalaya appeared first on 365 Days of Baking.

We all have eaten peppers as a side or in our salad. They have great flavor and can even add a little heat. But have you ever tried stuffed peppers?

With the meat inside, the sauce ladled over, and the melty cheese to top it all off, these stuffed green peppers really do hit the spot. The best part is that you don’t need too much time or effort to make these Stuffed Peppers. So, you can tend to more important nightly activities. 

Tips for getting your Stuffed Peppers right!

1. Be sure there’s enough water in your baking dish. Check occasionally so that water doesn’t boil away. Add more if necessary.
2. If your peppers won’t stand up in the dish, just cut a thin slice off the bottom. Try not to cut into the pepper though, so you don’t lose any filling.
3.  Use two large spoons to remove the peppers and serve.
4. Cover the peppers with any remaining heated spaghetti sauce or serve it on the side.
5. Choose another ground protein, like ground sausage or turkey, or even shredded chicken if beef isn’t your favorite.

Ingredients for easy Stuffed Bell Peppers

You should have most of the ingredients for this recipe in your pantry already. Here are the simple ingredients for stuffed peppers:

• 4 medium-sized sweet green bell peppers (large green peppers will work, but need more filling)
• 1 tablespoon olive oil
• 1 pound lean ground beef
• ½ cup chopped yellow onion
• 1 teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 cup cooked rice (hot or cold)
• 24 ounces tomato sauce or pasta sauce
• Grated parmesan cheese

Can I use instant rice in this filling?

If you don’t want to wait an extra 20-ish minutes to cook fresh rice, cooking instant rice is a great alternative!

This recipe is also a great way to use up leftover rice from another night! You can use either white rice or brown rice in this classic recipe. I prefer long-grain rice, but other varieties work well too.

How to make Stuffed Peppers

This is a pretty quick and easy recipe to prepare. You’ll have dinner on the table in just over an hour!

First, preheat your oven to 375 degrees F. Rinse the peppers and cut off the pepper tops with a sharp knife. Remove the core and seeds, then set them aside in an 8×8 baking dish.

For the rice filling:

In a large 10-inch skillet, drizzle and warm olive oil, then add the chopped onions and saute on medium-high heat until translucent and fragrant. Add the one-pound ground beef and cook over medium heat for about 10 minutes or until it is no longer pink. Drain fat if needed and reduce to low heat.

Add garlic powder, table salt, and pepper to the beef. Stir all ingredients with a wooden spoon over low heat until combined. Add cooked rice and 1 1/2 cups of pasta sauce to the skillet and mix thoroughly. Now, stuff peppers by placing the meat mixture evenly into each pepper.

Pour two cups of water around the peppers into the baking dish, cover tightly with foil, and bake in the preheated oven for 55 minutes or until the peppers are tender. As they cool, pour the remaining pasta sauce into a microwave-safe bowl, cover with a paper towel, and cook for one minute. Put the peppers into a serving dish and cover them with heated pasta sauce before sprinkling them with Parmesan cheese. 

This recipe is adapted from The New Doubleday Cookbook.

Can I double this recipe?

Yes, these stuffed green peppers only serve four, but I think if there’s more of a family to feed, doubling the recipe won’t be that difficult to do. Remember, this isn’t a dinner where there needs to be that WOW factor. Just cook that beef, add the onions and garlic, and you got yourself something just as simple as cereal, but a lot better tasting and more filling, too!

Can I make these peppers ahead of time?

Though these are pretty quick to make before dinner, you might have the need to make them ahead of time. In that case, Cook the filling, stuff the peppers with that cheesy ground beef, and wrap them in plastic wrap. Place them in the fridge till ready to bake, up to 2 days ahead of time.

Can I freeze Stuffed Peppers?

Don’t freeze the peppers stuffed or they will go soggy on you when they thaw. The filling itself freezes great though! Feel free to make the filling ahead of time and freeze it, then continue the recipe as directed once everything is thawed and you are ready to bake.

What to serve with Stuffed Green Peppers

These are a pretty filling and healthy recipe, but if you just need a little more, try serving it with this Jalapeno Skillet Cornbread or this Corn Pudding. I also think they would go perfectly with Grandma’s Easy Homemade Italian Bread.

Favorite Pepper Recipes

If you can’t get enough of peppers in your meals, try one of these dishes for that sweet heat!

• Quinoa, Black Bean, and Turkey Stuffed Peppers (I used yellow peppers for this one!)
• Roasted Garlic and Red Pepper Hummus
• Sweet Red Pepper Cornbread

Other Family-Friendly Meals You’ll Love

Here are some other recipes on my blog that I’m sure you’ll enjoy as well:

My Pepperoni Bread is one of those recipes you can make any time of the year. It’s quick and easy, and definitely family-friendly!

 I can’t say enough about this Taco Braid. This is a fun one to make for Taco Tuesday or any day of the week. It’s also really quick and easy to make, unlike a lot of recipes.

You can never go wrong with comfort food and that’s exactly what this recipe for a Classic Meatloaf is. Covered with a sweet and tangy glaze this is one dinner we never tire of and is even better the next day served as sandwiches for lunch.

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Stuffed Green Peppers

Stuffed Green Peppers prove dinners don't need extravagance to be good. The ease and fresh flavor of this stuffed green pepper recipe make this a reoccurring weeknight meal for the family!

Course Main Course

Cuisine American

Keyword Stuffed Peppers

Prep Time 10 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 servings

Calories 563kcal

Author Lynne Feifer

Ingredients

• 4 medium-sized sweet green peppers
• 1 tablespoon olive oil
• ½ cup chopped yellow onion
• 1 pound ground beef
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 1 cup cooked rice (hot or cold)
• 24 ounces pasta sauce divided
• grated parmesan cheese

Instructions

• Preheat oven to 375° F.
• Rinse the peppers, and cut the tops off. Remove the core and seeds, and place them into a greased 8 X 8-inch baking dish.
• Add olive oil to a large skillet over medium heat. Add the chopped onion, and sautée for about 3 minutes until translucent and fragrant.
• Add the ground beef and cook until browned. Drain fat, if needed, and reduce heat to low.
• Add garlic powder, salt, pepper. Stir until combined over low heat.
• Add rice and 1 ½ cups of the pasta sauce. Mix well.
• Evenly distribute the filling into the four peppers.
• Pour 2 cups of water into the baking dish and cover tightly with foil. Bake for 55 minutes or until peppers are tender.
• Pour the remaining pasta sauce into a microwave-safe bowl, cover with a paper towel, and cook for one minute.  
• Put the peppers into a serving dish and cover with heated pasta sauce. Sprinkle with Parmesan cheese. 

Nutrition

Serving: 1serving | Calories: 563kcal | Carbohydrates: 54g | Protein: 26g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1180mg | Potassium: 1113mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1178IU | Vitamin C: 109mg | Calcium: 75mg | Iron: 5mg

This post was originally published 5/3/11, and was Day 95 of my original 365 Days of Baking. It has been updated in format and with pictures on 1/16/23.

The post Stuffed Green Peppers appeared first on 365 Days of Baking.

Your favorite takeout place is about to see a lot less of you. Sorry, not sorry. 😉

This Chicken Fried Rice is every bit as delicious as the restaurant version. It’s the perfect use for leftover rice and shredded chicken, and takes just minutes to prepare.

SAVE THIS EASY FRIED RICE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

I love all kinds of Asian and Asian American dishes. We never order Chinese food without adding a pint or two of fried rice to the menu. Chicken fried rice is my favorite because you can eat it as a side dish or a main course.

Last week I had a craving for the savory, salty rice with chicken and decided to try making it at home. It’s even easier to make than I expected and my whole family loved it, giving it a 5 star rating.

One of the things I love about fried rice is that it’s so versatile, and you can make it so many different ways. Like shrimp? You can make this Shrimp and Chicken Fried Rice.

Besides the great taste, you’ll love this easy recipe because it makes A LOT!!
It will serve a family of four for dinner and you’ll have plenty of leftovers for lunch the following day.

What do I need?

Here are the basic ingredients you need for this chicken fried rice recipe.

• Leftover refrigerated white rice – Day old rice is best. The drier the better when it comes to making fried rice, and you want cold rice as well!
• Cooked chicken – Use leftover chicken, some boneless skinless chicken breasts, boneless skinless chicken thighs or grab a rotisserie chicken from the grocery store!
• Beaten Eggs
• Butter
• Onion
• Garlic
• Peas and carrots – I use the frozen mix and thaw it first. You can also use fresh carrots if you’d like, just take a couple medium sized ones and dice them into small pieces, and use a cup of thawed frozen peas.
• Soy sauce – Low sodium is best.
• Oyster sauce
• Pineapple tidbits – MY secret ingredient! – Canned, with the juices drained.
• Toasted sesame oil
• Green onions
• Salt and black pepper

How To Make Chicken Fried Rice

1. Scramble the eggs.

Beat the eggs together in a mixing bowl. Melt two tablespoons of butter in a skillet. Add the eggs and scramble until fully cooked. Take the eggs out of the skillet and set them aside.

2. Stir fry the vegetables.

Melt some more butter in the pan. Now add the diced white onions, peas and carrots and cook them for about 4 minutes, or until the onion is transluscent.

3. Fry rice.

Now it’s time to add your rice to the skillet. Pour the soy sauce and oyster sauce in now, too. Make sure everything gets fully combined then STOP stirring. It’s one of THE most important things you must do in this easy recipe because it makes all the difference.

You heard me. The number one mistake people make with fried rice is stirring too much. The rice needs to sit still over the heat for a minute or so it gets a bit browned and even more flavorful. I personally love it even more when it gets a bit crispy. YUM!

After a couple minutes or so, you can stir it once or twice more, then let it sit once again for another few minutes. Trust me on this.

3. Add the chicken.

Once the rice is fried to your liking, add the shredded chicken, pineapple tidbits, green onions and the scrambled egg. Stir to combine everything together.

Let your fried rice sit for 3 minutes to let everything heat up, stirring once. Add a little salt and pepper to taste here, too.

4. Serve!

Finally, drizzle 1-2 tablespoons sesame oil over the fried rice and toss to combine. Scoop your chicken fried rice into bowls and garnish it with more chopped green onions before serving.

I like to serve chicken fried rice with a little extra soy sauce on the side so everyone can add more salty soy sauce flavor if they like. Hot mustard, sriracha and chili garlic sauce are also delicious toppings for a spicy kick!

What substitutions can I make?

There are so many ways to tweak this fried rice recipe according to your preferences, cravings and mood. It’s a forgiving recipe that tastes great so many different ways.

• Teriyaki Sauce – make your own homemade sauce and use it in place of the soy sauce!
• Vegetarian: Leave out the chicken or swap it out for stir-fried mushrooms.
• Egg free: Just omit the scrambled egg from the recipe.
• Other vegetables. Cabbage, bell peppers and broccoli are all good additions to fried rice. Use them instead of or in addition to the frozen peas and carrots.
• Fresh pineapple. Feel free to use fresh chopped pineapple instead of canned, if you prefer.

Best rice for fried rice

Jasmine rice is my preferred type of rice for this recipe. Any short or long grain white rice will work if you don’t have jasmine.

In a hurry and thinking of making rice fresh for this recipe? Don’t do it!

Freshly cooked rice simply does not work in fried rice recipes. It usually turns into a sticky mess because it has much more water content than day-old rice.

The longer rice sits after cooking, the drier it becomes, especially once it’s in the refrigerator. For best results, cook your Jasmine rice the day before and store it in the fridge until you’re ready to make chicken fried rice!

Chicken Recipes

Like a lot of home cooks, I rely on a few “cheats” to get dinner on the table on busy nights. One of them is the magic of grocery store rotisserie chicken!

Having a cooked rotisserie chicken in the fridge means I’m ready to make family favorites like Chicken Tostadas, this Chicken Divan and today’s chicken fried rice recipe. I love it in classics like Homemade Chicken Noodle Soup and Chicken ‘N’ Dumplins too.

Don’t think I don’t cook my share of chicken at home, too. I stock up on chicken thighs when they’re on sale and make Orange, Honey, Soy Baked Chicken Thighs with a side of rice. You could have that for dinner one night, then save the extra rice to make this fried rice the next day!

This Lemon Herb Roasted Chicken is a staple that everyone should know how to make. If you’re looking for something a bit lighter for a lunch, you’ll love this Greek Quinoa Chicken Salad.

Easy Dinner Recipes

Instead of reaching for the takeout menu, make one of these easy dinner ideas my readers have loved over the years!

• Loaded BBQ Chicken Nachos Recipe – Another great use for rotisserie chicken!
• Slow Cooker Spicy Orange Pork Roast – Cooks all day to tender, juicy perfection.
• Instant Pot Pizza Soup – all the classic pizza flavor in an easy soup recipe!
• 20-Minute Chili Casserole – A tasty twist on a hot bowl of chili.
• Easy Homemade Meatloaf – Packed with flavor and kid approved.
• Sausage Spaghetti Squash – A low carb and satisfying dinner favorite.
• Meatball Sub Sandwiches – Perfect for dinner or lunch!

This is a good fried rice recipe that the whole family will enjoy. With shredded or diced chicken, a few leftover ingredients, and a large wok or large skillet, you’ll have a delicious meal that will rival the main dish you order at your favorite Chinese restaurant.

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Chicken Fried Rice

This is a good fried rice recipe that the whole family will enjoy. With shredded or diced chicken, a few leftover ingredients and a large wok or large skillet, you'll have a delicious meal that will rival the main dish you order at your favorite Chinese restaurant.

Course Dinners

Cuisine Asian

Keyword Chicken Fried Rice

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8 people

Calories 789kcal

Author Lynne Feifer

Ingredients

• 8 tablespoons butter divided
• 4 large eggs beaten
• 1 medium onion diced
• 6 cloves garlic minced
• 2 cups frozen green peas and diced carrots thawed
• 6 cups day old cooked and refrigerated rice I love using jasmine rice
• ½ cup low sodium soy sauce
• 1 ½ tablespoons oyster sauce
• 2 cups cooked and shredded chicken I love to use a rotisserie chicken for convenience
• 20 ounces pineapple tidbits drained
• 6 green onions chopped with some reserved for garnish
• 2 teaspoons sesame oil
• kosher salt and black pepper to taste

Instructions

• In a large skillet over medium heat, melt 2 tablespoons of butter. Add the beaten eggs and scramble, stirring occasionally until fully cooked. Transfer eggs to a plate until ready to add later.
• Add 2 tablespoons of butter to the pan and heat until melted. Add the onion, garlic, peas and carrots, a generous pinch of salt and pepper, and cook until onion is translucent and fragrant, stirring occasionally, about 4-5 minutes.
• Push the vegetables to the edges of the skillet, increase heat to medium high, and add the remaining 4 tablespoons of butter. When melted, add the rice, soy sauce, and oyster sauce. mix all ingredients together well then let sit for 3 minutes to fry the rice, stirring once or twice. See note.
• Add the egg, chicken, pineapple, and green onions and stir again until completely mixed. Let sit for an additional 3 minutes to heat through and fry rice again, stirring once or twice.
• Remove from heat and drizzle sesame oil over skillet. Stir to combine. Serve with additional chopped green onions, and additional soy sauce and sesame oil, if desired.

Notes

NOTE: When the rice sits in the pan to fry, I personally like to leave it as long as possible before stirring so that it becomes crispy and browns up a bit. 

Nutrition

Serving: 1person | Calories: 789kcal | Carbohydrates: 130g | Protein: 25g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 851mg | Potassium: 541mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3933IU | Vitamin C: 14mg | Calcium: 99mg | Iron: 3mg

The post Easy Chicken Fried Rice appeared first on 365 Days of Baking.

I really wanted a dinner without any meat because it seemed like we’ve been having it quite a bit. And sometimes it’s good to change things up.

Don’t cha think? And something with vegetables from the garden no less was definitely at the top of my list. Pasta wasn’t an option because it seems like I’m making that every other thing, too, so Old Mother Hubbard went to the cupboard to see what she could find.

SAVE THIS VEGETABLE RISOTTO TO YOUR FAVORITE PINTEREST BOARD!

And she found some risotto! Well, not really risotto yet, it was the arborio rice actually. Arborio rice + zucchini + yellow squash + sweet red pepper = one really fantastic dinner!

SCORE!!! AND one happy mommy = one happy family!

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Vegetable Risotto

Course Main Course

Cuisine Italian

Keyword Vegetable Risotto

Calories 1979kcal

Author Lynne Feifer

Ingredients

• 6 cups Vegetable Broth
• ¼ cup olive oil, divided
• 1 medium onion, chopped
• 2 cups arborio rice
• 1 medium zucchini, cut into 1/4-inch slices and diced
• 1 medium yellow squash, cut into 1/4-inch slices and diced
• 1 sweet red pepper, chopped
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup flat leaf parsley, chopped
• ¼ cup freshly grated Parmesan Cheese

Instructions

• In a medium saucepan, bring 5 cups of the vegetable broth to a simmer. In another medium saucepan over medium-high heat, place two tablespoons of olive oil. Add onion and cook until translucent, about 3 minutes. 
• Add rice and cook while stirring for a minute. Add 1 cup of the heated vegetable broth and cook, stirring until it is absorbed.
• Repeat with the adding of the broth and cook, stirring until it is absorbed. Repeat with the adding of the broth, 1 cup at a time, stirring occasionally until it is completely absorbed before adding the next cup. 
• In a large skillet over medium-high heat, place remaining 2 tablespoons of olive oil and add vegetables. 
• Saute until just tender. About 2 minutes. 
• Add the remaining cup of vegetable broth, salt, and pepper and bring to a simmer. Remove from heat. 
• Add the contents of the skillet to the risotto and stir, cooking until liquid is absorbed and rice is creamy. About 2 minutes. Remove from heat. 
• Add parsley and Parmesan cheese, and stir to thoroughly combine. Serve. 

Nutrition

Calories: 1979kcal | Carbohydrates: 334g | Protein: 26g | Fat: 56g | Saturated Fat: 8g | Sodium: 6226mg | Potassium: 304mg | Fiber: 11g | Sugar: 11g | Vitamin A: 3005IU | Calcium: 12mg | Iron: 17.2mg

Here are a few 365 family favorites that I make on a regular basis!

Spinach Pepperoni Bread

Lasagna Rolls Meat Sauce

Taco Braid

I rate everything I make on a scale of 1-4 with 4 being the best and this Summer Vegetable Risotto earned 3 1/2 rolling pins. I am so totally in love with the creaminess of the risotto and the vegetables were really delicious in this.
It was wonderful to have one dinner without any meat.

The post Summer Vegetable Risotto appeared first on 365 Days of Baking.