5 Ingrediant fix

Once again Ive found a great dinner recipe from the Food Network show "5 Ingrediant Fix." I stumbled upon the episode where she makes really quick recipes, my kind of cooking. I actually wanted to try making some rice with chicken broth and make it a little more interesting. I did try it on my own and it didnt turn out to well. I think its because Im still adjusting to brown rice, turns out the day after I screwed up my rice I watched the show and voila I had a great new recipe to try.

Baked Shroom Rice

Recipe courtesy Claire Robinson, 2010

Ingredients

• 2 tablespoons unsalted butter
• 8 ounce shiitakes mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup white rice
• Kosher salt and freshly cracked black pepper
• 2 cups low-sodium chicken stock

Directions

Preheat the oven to 350 degrees F.

Over moderately-high heat in an ovenproof saucepan, melt the butter until the foam subsides. Add the mushrooms and saute until golden brown, 4 to 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the rice and stir constantly until the rice is coated and lightly toasted. Season with salt and pepper. Add the chicken stock and bring up to a boil. Cover with a tight fitting lid and cook on the middle rack in the oven until all the liquid is absorbed and the rice is tender, 17 to 20 minutes. Remove from the oven and let stand, covered, 5 minutes. Fluff with a fork before serving.

BYOC: Want to get more whole grains in the kids? Try doing this with brown rice and add a little more chicken stock and a little more time.

Turkey Robinson

Recipe courtesy Claire Robinson, 2010

Ingredients

• 2 tablespoons garlic-infused olive oil
• 1 pound ground turkey
• Kosher salt and freshly cracked black pepper
• 2 cups low-sodium chicken stock
• 1 (5-ounce) bag triple washed spinach
• 1 (15-ounce) can cannellini beans, drained
• Brown rice or pasta, for serving

Directions

Heat the oil in a large skillet over moderately-high heat until hot but not smoking. Add the ground turkey and, using a wooden spoon, break up the clumps and cook until golden brown, 4 to 5 minutes. Season with salt and pepper. Add the stock and scrape up any bits on the bottom of the pan. Bring up to a boil, and then let simmer until slightly reduced, about 10 minutes. Stir in the spinach and cannellini beans and heat through. Season with salt and pepper. Serve over brown rice or your favorite pasta.

BYOC: Try adding some red pepper flakes to the turkey for a little spice and finely grate some Parmesan cheese to serve.