Steaks Wild Rice Carrots Food

HEARTY SKILLET SUPPER

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the carrots, potatoes, water and rice. , Cover and simmer for 30 minutes or until the rice and vegetables are tender. Just before serving, stir in the soy sauce, salt and pepper.

RICE PILAF WITH CARROTS AND PARSLEY

Steps:

• Place the rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes, to wash away some of the starch. Drain through a strainer.
• Heat the water or stock to a bare simmer in a saucepan or in a Pyrex measuring cup in the microwave.
• Meanwhile, heat the oil in a wide, heavy skillet or saucepan over medium heat and add the carrots, onion or leek, and salt to taste. Cook, stirring, until the vegetables begin to soften, about 3 minutes, and add the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle. Add the hot water or stock and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
• Uncover the rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace the lid and allow the rice to sit for 10 minutes, undisturbed. Add the parsley and gently fluff the rice, then pile the pilaf onto a platter or into a wide bowl and serve.

WILD RICE WITH CARROTS

Steps:

• Bring all ingredients to a boil in a 2- to 3-quart saucepan, then simmer, covered, until rice is tender and liquid is absorbed, 50 minutes to 1 hour.

STEAKS, WILD RICE & CARROTS

Steps:

• In a fry pan, melt 1/3 of the butter over medium-high heat; stir in rice & herbs. Cook, stirring, 1 minute.
• Add broth; reduce heat. Cover, simmer 35 minute.
• Arrange carrots over rice; sprinkle with pepper. Cover; cook until rice & carrots are tender.
• When rice is almost done, melt remaining butter in a 2nd fry pan over medium-high heat; stir in mustard.
• Add steaks; cook, turning once until well browned (4 to 6 min for rare to medium rare). Remove; keep ware.
• Gently stir juice into rice; spoon onto warm platter. Arrange steaks on platter with rice and carrots.
• Add vermouth & capers to drippings in pan; bring to boil, stirring. Boil 2 minute
• Spoon over steaks, rice & carrots.

STEAK FRIED RICE

Steps:

• Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium heat. Whisk the eggs with 1 tablespoon water and a pinch each of salt and pepper. Pour into the skillet and stir a few times with a rubber spatula to spread. Cook, undisturbed, until just set, about 2 minutes. Fold into thirds like an omelet and transfer to a plate.
• Wipe out the skillet and heat 1 tablespoon vegetable oil over high heat. Season the steak with salt and pepper. Add to the skillet and cook, stirring, until the meat just starts browning, about 3 minutes. Transfer the steak to a bowl and set aside. Wipe out the skillet and heat the remaining 1 tablespoon plus 2 teaspoons vegetable oil. Add the carrots, celery and leek and stir-fry until slightly softened, about 2 minutes. Add the garlic and ginger and stir-fry until just softened, about 2 minutes. Add the rice blend and stir-fry until warmed through, about 2 minutes.
• Pour off any collected juices from the steak; add the steak to the skillet along with the peas and soy sauce. Stir-fry until the peas are tender, 2 to 3 minutes. Slice the eggs into strips; stir into the rice.

CREAMY RICE & CARROTS

Steps:

• Simmer carrots in water with salt, onion and sugar for 10 minutes (simmer with lid on). Bring water to a boil (the water with carrots etc), add rice, stir, when returns to boil, turn stove down to simmer & cover the saucepan. Cook for 20 minutes without lifting the lid!
• Add cream, butter and sugar to taste and consistency desired. Some people like it a little soupier than others or a little sweeter. Just season to taste.
• Enjoy! Bon Appetit!

PAN-SEARED CARROT STEAKS

Steps:

• Preheat oven to 425°F. Combine salt, pepper, coriander, cumin, and paprika in a small bowl. Rub carrots with spice mixture, reserving 3/4 tsp. in bowl.
• Heat oil in a large ovenproof heavy skillet (preferably cast-iron) over medium-high until shimmering. Add carrots cut side down and sear until crisp and browned, 5-6 minutes. Flip carrots and transfer to oven. Roast carrots until tender when pierced with a knife and nicely browned on the outside, 20-25 minutes. Transfer skillet back to stovetop over medium heat. Add butter and reserved spice mixture, and once melted, use a spoon to baste carrots with spiced butter for about 3 minutes.
• Transfer carrots to a serving platter or divide among plates. Drizzle with remaining spiced butter from skillet and squeeze lemon over. Sprinkle with parsley and sea salt.