The Rice you Want Without the Wait. - Mars Foodservices

Tuscan Steak with Stout Risotto
Yield: Approx. 5 Servings
INGREDIENTS QUANTITy DIRECTIONS
Chicken stock 1 cup Preheat grill.
Butter ¼ cup
Stout beer ¾ cup
Heavy cream ½ cup
UnCle Ben’S® Bulk Ready-to-Heat Risotto 1 pouch
Onion, chopped ¼", cooked until
translucent and tender
¾ cup
Parmesan cheese, finely shredded 3 oz.
Strip steaks, 12 oz. each 5
Kosher salt as needed
Black pepper, ground as needed
Extra-virgin olive oil 5 tsp.
Lemon wedges 5
1. Bring stock, butter, beer, and cream to a boil in a
skillet.
2. Squeeze pouch to separate rice. Add to liquids; stir
and separate clumps.
3. Sprinkle onion and cheese evenly over rice and heat
for 2 minutes; stir to combine. Remove from heat
when desired consistency is reached and reserve
warm (160°F).
4. Season steaks with salt and pepper to taste. Grill to
desired doneness.
5. To serve, plate 1 cup risotto with 1 steak. Drizzle steak
with 1 tsp. olive oil. Garnish with 1 lemon wedge.
Serving Suggestions
• Use a locally brewed stout or other dark beer to generate local interest and beer pairing opportunities.
• Garlicky sautéed greens or rapini would make an excellent side dish for this hearty meal.
Teriyaki Beef Tips and Shiitake Rice Bowl
Yield: Approx. 5 Servings
INGREDIENTS QUANTITy DIRECTIONS
Dried shiitake mushroom caps 1 oz. 1. Pour 1 cup hot water over dried shiitakes and soak until
Vegetable oil as needed
softened (approximately 30 minutes). Remove mushrooms
UnCle Ben’S® Bulk Ready-to-Heat
Brown & Wild Rice
1 pouch
Kosher salt as needed
Black pepper, ground as needed
Beef tips 1¼ lb.
Teriyaki glaze, commercially prepared ½ cup
Scallions, sliced thin on bias 5 tsp.
from liquid. Strain soaking liquid and reserve. Slice caps
into ¼"-wide strips.
2. Sauté mushroom strips in thin layer of vegetable oil over
medium heat until golden brown. Reserve.
3. Squeeze pouch to separate rice; pour into a skillet. Add ¼
cup reserved mushroom liquid and heat; stir to separate
rice if necessary. Season with 1 tsp. salt and ½ tsp. pepper
(or to taste). Add mushrooms. Reserve warm (160°F).
4. Sauté beef tips in vegetable oil over medium-high heat
until well browned on all sides, approximately 5 minutes.
Reduce heat to low.
5. Mix teriyaki glaze with ¼ cup mushroom liquid and pour
over beef; stir to coat and heat through.
6. To serve, plate 1 cup rice/mushroom mix in a bowl and top
with ¼ lb. beef tips. Drizzle 1 tbsp. pan sauce over the beef.
Garnish with 1 tsp. scallions.
Serving Suggestions
• Substitute boneless chicken meat for the beef tips.
• Customize the teriyaki sauce with additional flavors such as hot sauce or honey.
Pan-Roasted Cod with
Mediterranean Wild Rice Salad
Yield: Approx. 7 Servings
INGREDIENTS QUANTITy DIRECTIONS
UnCle Ben’S® Bulk Ready-to-Heat
Brown & Wild Rice
1 pouch
Water ¼ cup
Lemon juice ½ cup
Kosher salt as needed
Vegetable oil as needed
yellow onion, chopped ¼" ½ lb. (2 cups)
Grape tomatoes, halved ½ lb. (1½ cups)
Capers, drained ¼ cup
Parsley, chopped ¼ cup
Extra-virgin olive oil 3 tbsp.
Cod fillets, skinless, 6 oz. each 7
White pepper, ground as needed
Tapenade, commercially prepared 7 tsp.
Preheat conventional oven to 350°F.
1. Squeeze pouch to separate rice; pour into a skillet. Add
water and heat; stir to separate rice if necessary.
2. Transfer to a bowl, add lemon juice and 1½ tsp. salt (or
to taste) and stir to combine.
3. Sweat onions in vegetable oil over medium heat until
translucent and soft. Add tomatoes and cook, stirring
occasionally until slightly softened, approximately
2 minutes.
4. Add onion, tomatoes, capers, parsley, and olive oil to
rice and gently stir to combine. Hold in refrigeration
until ready to serve.
5. Season cod with salt and white pepper to taste.
6. Heat vegetable oil in skillet over high heat. Sear fish
on presentation side until golden brown. Carefully turn
over fillets and place pan in oven, cooking fish to desired
doneness.
7. To serve, plate 1 cup rice salad with 1 cod fillet. Garnish
cod with 1 tsp. tapenade.
Serving Suggestions
• This bright, light rice salad is a perfect complement to other light fish and chicken entrées.
• Use different tapenades, such as green olive, artichoke, or sun-dried tomato, to add different flavors and visual appeal.
Grilled Black Bean and Rice
Snacker Wrap with Mojo Crema
Yield: Approx. 10 Servings
INGREDIENTS QUANTITy DIRECTIONS
UnCle Ben’S® Bulk Ready-to -Heat
Brown & Red Rice with Black Quinoa
1 pouch
Water ¼ cup
Black beans, canned, heated, drained 1¼ cups
Grilled bell peppers and onion mix,
commercially prepared, chopped, heated
1¼ cups
Adobo seasoning ½ tbsp.
Cumin, ground ½ tbsp.
Sour cream ¾ cup
Lime juice 1 tbsp.
Orange juice 1 tbsp.
Cilantro, chopped ½ tbsp.
Cumin, ground ¼ tsp.
Kosher salt ¼ tsp.
Whole-wheat flour tortillas, 8" 10
Pepper Jack cheese, shredded 10 oz.
Preheat grill.
1. Squeeze pouch to separate rice; pour into a skillet.
Add water and heat; stir to separate rice if necessary.
2. Add black beans, peppers and onion mix, adobo
seasoning, and cumin to rice and mix well. Reserve
warm (160°F).
3. To make Mojo Crema, stir together sour cream, lime
juice, orange juice, cilantro, cumin, and salt. Reserve
in refrigeration.
4. Lay tortillas on grill until grill marks form,
approximately 20–30 seconds.
5. To assemble wrap, lay tortilla on flat work surface.
Sprinkle 1 oz. cheese down the center of the wrap and
top with ¾ cup rice and beans mixture. Drizzle 1 tbsp.
Mojo Crema over rice.
6. Fold edge of tortilla closest to you towards the center
and over filling. Fold left and right sides of tortilla
towards center until they overlap over filling.
Serving Suggestions
• For a vegan variation, omit cheese and Mojo Crema and stir in ¼ cup Mojo Criollo (commercially prepared) and 2 tbsp.
chopped cilantro with the peppers and beans.
• Add cooked chopped bacon or pulled pork for a nonvegetarian variation.