Shareable Rice Dishes

Flank Steak & Rice Pinwheels with Pumpkin Pesto

Ingredients

2 cups Riceland Extra Long Grain White Rice, cooked
1.5 lb flank steak - thinned out to ⅛” thick
Salt and pepper
3 tablespoons Dijon mustard
3 tablespoons olive oil
½ medium yellow onion, sliced
3 cloves garlic, minced
Zest of one lemon
½ cup parsley, chopped
2 ounces Boursin or pepper jack cheese

Pesto

1 cup basil leaves, tightly packed 
1 cup parsley leaves, tightly packed
2 cloves of garlic
½ cup parmesan, grated
½ cup pumpkin seeds
½ cup pine nuts
½ teaspoon black pepper
¾ cup olive oil

 Directions

1. Carefully butterfly the flank steak to make it half as thin as it is. Don’t cut it into two pieces. Stop just short of that so that you have one piece of meat ready to stuff and roll.
2. Season both sides of the meat with salt and pepper. Spread one side with the 3 tablespoons Dijon mustard.
3. To make the filling, heat 2 tablespoons of olive oil on a medium high heat in a skillet and add the onion and garlic.
4. When golden brown add the cooked rice, lemon zest, chopped parsley and cheese and take off the heat.
5. Press out the filling in a single layer over the Dijon on the flank steak. Roll the meat tight and try to keep as much of the rice filling in as possible.
6. Tie or toothpick the steak at 1” intervals to secure.
7. Heat remaining olive oil in an ovenproof skillet over medium high heat.
8. Carefully brown the outside of the flank, turning to make sure to brown the whole piece.
9. Finish in the oven until the meat reaches 125℉. Around 20-25 minutes.
10. Meanwhile make the pesto. Put all ingredients, with exception of the olive oil, into a food processor and blend to a paste. Then add the olive oil and blend again. If you prefer your pesto more runny, add more olive oil.
11. When the beef has come to temperature, remove from the oven and let it rest for 10 minutes before slicing and serving with pesto.

Enjoy!

Vegetable Curry Rice Cakes with Red Pepper Sauce 

Ingredients

2 cups Riceland Extra Long Grain White Rice, cooked 
4 tablespoons olive oil
1 medium yellow onion, diced 
2 cloves garlic, minced or microplaned
2 tablespoons curry paste
½ pound ground pork
2 cups chopped greens (arugula, spinach, kale or chard recommended)
3 ounces panela cheese, grated

Red Pepper Sauce

2 tablespoons olive oil
1 medium yellow onion, sliced
2 cloves garlic, sliced
1 jar roasted red peppers
¼ cup vegetable broth
¼ cup whipping cream
1 teaspoon white balsamic vinegar 
½ teaspoon salt
½ teaspoon pepper

Directions

1. Heat 2 tablespoons olive oil in a skillet over medium high heat.
2. Add the onions, garlic, curry paste and ground pork and cook until browned.
3. Turn the heat down to medium and add the greens, rice and cheese. Stir until combined and remove from heat.
4. When the mixture is cool enough to handle, form into triangles using about ½ cup of the mixture per triangle.
5. Heat the remaining 2 tablespoons of olive oil in a skillet and gently fry the rice cakes. The melting cheese will hold them together.
6. To make the sauce, heat the olive oil in a skillet over medium high heat.
7. Brown the onions and garlic, then add the remaining ingredients and heat through.
8. Blend either with an immersion blender or in a food processor. Garnish with fresh basil leaves and enjoy!

Sausage & Cheesy Rice Stuffed Cauliflower

Ingredients

1 cup Riceland Extra Long Grain White Rice, cooked
1 whole cauliflower head
3 tablespoons olive oil
1 cup leek, chopped
½ pound sausage meat
1 teaspoon ground turmeric
½ cup chicken broth
1 tablespoon fresh sage, chopped
1 small can of hatch chiles
4 ounces gruyere cheese, grated 
Salt & pepper

Directions

1. Preheat the oven to 350℉
2. Use a small paring knife to carve out about 2/3 of the head of cauliflower making a bowl shape to stuff the filling back in.
3. Finely chop the cauliflower you have scooped. Measure 1 cup to use in this recipe and reserve the remainder for another use.
4. Heat the olive oil in a large skillet over a medium to high heat and add the leeks and sausage. Cook until brown.
5. Turn the heat to medium low, add the turmeric, 1 cup of the chopped cauliflower and the chicken broth. Cook for 5 minutes.
6. Remove from the heat and stir in the cooked rice, chopped sage, hatch chiles and half of the grated gruyere.
7. Put the cauliflower head on a parchment lined cookie sheet and season it with salt and pepper.
8. Mound your filling into the cauliflower cavity, trying to recreate the shape of the original cauliflower. Sprinkle the top with the remaining cheese.
9. Bake for 50-60 minutes.

Enjoy!