This is a “guest post” by two of my daughters that happen to love the rice from Chipotle. They were pretty excited about figuring out the recipe and documenting it. My guest cooks are 16 years old and 12 years old. It is a short, simple, and sweet post :).
3 cups cooked rice
2 TB vegetable oil
1/8 cup cilantro chopped
Juice of one lemon
Cook rice in the rice cooker according to directions. We cooked up 3 cups and it was barely enough for our hungry family of six.
After the rice is done cooking heat a pan with vegetable oil and put in the rice. Sauté in pan, add lemon juice and cilantro and toss to coat.
They served their rice over black beans. Serve warm. Yum.
1 head of cabbage
1 cup uncooked rice
1 lb ground meat
1/2 cup golden raisins
2 cans tomato sauce
1 jar sauerkraut
1/2 onion, diced
salt and pepper
Core and then steam the head of cabbage until tender and starts to fall apart. Carefully remove leaves from the cabbage head being careful to keep them whole.
Dice onions and saute with seasonings, garlic and raisins.
Mix raw ground meat and uncooked rice.
Grab a leaf of cabbage and place a handful of meat mixture in the center.
Wrap it up like a present. Folding the sides in and rolling up, kind of like an egg roll.
Pour cans of tomato sauce into sauce pan along with paprika, salt and pepper and bring to a simmer. Pour 1/3 of the sauce into the bottom of the crockpot.
Dump jar of sauerkraut into crockpot along with all liquid. Layer the rolls of cabbage in the crockpot.
Pour the tomato sauce mixture over everything in the crockpot and cook on low 6-8 hours. Do not cook less than this or the rice will not cook through.
In my picture there is swiss cheese draped over the stuffed cabbage that I decided to add to it last second. I do not recommend this as it was really overpowering. It seemed like a good idea at the time that swiss cheese would taste really good with sauerkraut but it took away from all of the other flavors.
OMG. I’m obsessed with this dish. It is so decadent and tastes even better than take-out. I’m still so excited that it is gluten free too!
1 lb bag of large deveined, peeled shrimp
6 TB sweetened condensed canned milk
3 TB honey
1 TB lemon juice
cornstarch for coating shrimp, maybe 1/2 – 1 cup
1 1/2 cups walnuts
1 tsp cinnamon
1/4 cup sugar
1/2 cup water
2 egg whites
vegetable oil for some light frying
Butterfly the shrimp and set in bowl with egg whites that have been whisked. Let shrimp sit for 15-20 minutes while you make the nuts and sauce.
Bring water to boil and add sugar. Simmer sugar water until it becomes thicker like a syrup like sauce. Add cinnamon and nuts and coat nuts well with sauce. Take nuts out of saucer and let dry and harden on a cooling rack. Separate nuts if necessary. You don’t want to end up with a clump of nuts.
In a bowl add lemon juice, condensed milk, and honey and whisk. Set aside.
Take pieces of shrimp and coat in corn starch, letting excess egg white drip off beforehand. Get that cornstarch into all the cracks and crevices so it will crisp up real nice. Heat oil in a large skillet and fry shrimp on all sides.
When shrimp is done cooking set individually on cooling rack so it keeps it’s crispiness.
When all the shrimp is done cooking toss in the sauce with the nuts and serve immediately.
We had fried rice with ours and it was tasty.