Those of you who read this blog regularly will know that I am fortunate to have been able to obtain sponsors whose generosity allowed me to attend IFBC in Seattle this past August. I’ve been wanting to get to work on some USA Rice recipes for a while now and last week, I decided why not try some of them out with Les Petits Chefs…
I chose a dessert and a pizza, knowing that if I were to attempt experimental recipes with the boys, they had better have “boy appeal”. They were excited to be part of my recipe testing (and reassured that they were not the first people to make these – at first they were concerned that they were guinea pigs!).
For both recipes, I used arborio rice, though you could certainly substitute brown rice in both for added health benefits. I used spelt flour in the crisp topping since that is all we had in the cupboard and again, you could use whatever flour you like, effectively making the dessert a gluten free treat!
The boys had fun peeling and cutting the pears (and apples – I had some needing to be used up) and cutting up the cranberries.
I added some golden raisins that we had left over from the granola for an extra fruit burst..
SUCH an easy dessert to make (and I think it would be great for breakfast too!)….
3 cups cooked brown or white U.S. rice (we used arborio)
2 cups diced, peeled cored pears (I used a combination of pears and apples)
1 cup chopped cranberries (fresh or frozen)
2/3 cup packed brown sugar, divided
1/3 cup all-purpose flour, divided
1/4 cup rolled oats (not instant)
1/4 cup butter or margarine
1/4 cup chopped California Walnuts
1/4 cup flaked coconut
Table or cereal cream (optional)
In lightly greased 2-quart (2 L) baking dish combine rice, pears, cranberries, 1/3 cup (75 mL) of the sugar and 2 tbsp (30 mL) of the flour; set aside.
In medium bowl, combine remaining sugar, flour and oats. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
Stir in walnuts and coconut; sprinkle over rice mixture.
Bake in 375°F (190°C) oven for 25 minutes or until topping is lightly browned.
The boys enjoyed putting the “riz-za pizzas” together too – again, I was surprised how simple this recipe was with such tasty results. We used jarred pesto but had we not had a time limitation, I would have made the boys make their own from scratch (yes, they asked about using the Bullet!)
The boys were pretty excited at the pizzas going into the oven and remarked that they looked “like you would get at a restaurant”. I fear we may have been a bit heavy handed with the pesto though as a couple of them fell apart when I tried to remove them from the oven tray. Had I let them cool a bit longer, it might have helped (again, we had a deadline!).
2 cups cooked U.S. short or medium grain rice
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
1/4 cup prepared pesto
1/2 cup sliced, fresh mozzarella cheese
1 tomato, thinly sliced
1/2 cup sliced mushrooms
2 tbsp sliced green onions
In bowl, combine rice, cheese and egg. Press onto lightly greased foil-lined baking sheet to form an 8-inch (20 cm) circle. Spread with prepared pesto and top with mozzarella slices, tomato, mushrooms and green onions.
Bake at 400 F (200 C) until toppings are cooked, cheese is golden and bubbly and outer crust is crisp on the edges, about 15 minutes.
Because we were working in two separate groups this week, I was not as on top of the cleaning as I normally am (also because I knew that there would be cooking time that we could use to clean up) so we found ourselves in a bit of a mess…
In any case, the boys took home two crisps each and a delicious (if misshapen) pizza…
I have to say I preferred the pizza over the crisp. The rice is a nice way to bulk up a crisp but not sure I would make it again. The pizzas, on the other hand, would be a great appetizer (if you made mini versions) for the holidays and it’s gluten free (as one of the boys’ mums was ecstatic to find out as she is gluten intolerant). Very very easy and a great way to use up leftover rice
* Did you see my World on a Plate, Destination: Umbria video? I would love your vote to move on to Round 8 of Project Food Blog where we have to bake with pumpkin. I have some pretty fun ideas… Voting open 6AM Pacific Time on Monday, November 15th until 6PM Pacific Time on Thursday November 18th. Simply click here to read the post and vote. Many thanks for your continued support.
** Did you know? Jamie Oliver is speaking in Toronto on November 18th. Thanks to The Art of Cooking, I am able to offer a discount to you, my readers, of $10 per ticket (more if you purchase more than 5 tickets). Click here for the special promotion code to be applied to your ticket price. Don’t miss this event – I saw Jamie speak last year and it was inspirational to say the least. It inspired me to start Les Petits Chefs, for one…