Tag Archive: rice

Grilled Cod Over Eggplant Rice




4    (1/4 lb. pieces of fresh cod)

2 cups of cooked rice (white, brown, or wild)

2 eggplants (peeled and chopped into mini cubes)

1 large onion (diced)

1 can (8 oz.) tomato paste

olive oil

sea salt

black pepper

dry parsley


Preheat oven to 350 degrees.

1. In a large skillet, put 3 tbsp. of olive oil. Add eggplant and onion. Sprinkle with a little sea salt and black pepper. (You made need another tbsp. of olive oil while cooking.)

2. Cook until tender.  Add tomato paste and mix well. Cook for an additional 3 minutes. Set to the side.

3. In a deep baking dish, coat the bottom with a tbsp. of olive oil. Sprinkle with sea salt, black pepper and dry parsley.

4. Bake in oven for about 12-15 minutes. (until fish is flaky)

5. On individual dishes, put a serving of rice. Put a serving of eggplant on top and top with a piece of cod.

Serve hot.





Shrimp Balls




1 medium sweet  onion  (chopped)

2 cups cooked shrimp (chopped)

1  cup green peas

1 cup tomato sauce

sea salt & black pepper

olive oil

1 quart rice

8 eggs

bread crumbs

2 cups mozzarella (grated)

1 cup  parmesan cheese (grated)


1. Boil a large pot of water and cook rice. Set rice to the side when done.

2. Heat pan with 2 tbs. olive oil. Add onion and let brown lightly.

3. Add shrimp and tomato sauce.  Add a pinch of sea salt and pepper.

4. Add peas and let tomato sauce reduce with pan uncovered.

5. Once mixture has thickened, put to the side and let cool.

6. In a large bowl, mix rice with 4 eggs, mozzarella and parmesan cheese.

7. Add shrimp and pea mixture. Mix well by hand. With hands, shape rice into a medium ball.

8. Once shrimp balls are molded tightly,  put them on a sheet pan.

9.  Refrigerate for about 30 minutes.

10. Beat remaining 4 eggs in a bowl.

11. Take rice balls from refrigerator, dip them into the eggs, and then roll in bread crumbs.

12. Return to refrigerator and allow to set for another 20 minutes.

13. Heat 1 quart of oil in large deep sauce pan. With a large slotted spoon, gently place shrimp balls in hot oil.
14. Cook until golden brown on all sides. Let drain on paper towels.

Makes approximately 15 rice balls. 

*You can also bake in a 400 degree oven for about 25 minutes or until golden brown.

*You can make them smaller for horderves if you like.


Threes Sisters Croquettes



*My fourth graders know all about “The Three Sisters” when it comes to Native American studies. So here’s a recipe using corn, beans, squash and a few other ingredients.


4 cups of cooked brown or wild rice (I like the wild rice.)

1 (8 oz. can ) corn (drained)

1 (8 oz. can) black beans (drained)  *any favorite bean will do

2 cups zucchini (minced)

1/4 cup onion (minced

2 cloves of garlic (minced)

2 tsp. sea salt (extra for your taste)

2 tbs. olive oil


Preheat oven to 350 degrees.

1. In a large bowl, add cooked rice with all of the ingredients. Mix well.

2. Shape into balls. (usually do a medium shape ball, about 6 tbs. )

3. On a greased (a little olive oil) baking sheet, place croquettes.

4. Bake in oven for about 20-25.

*Rice should be moist and not dry. Use a toothpick as a tester. 

Southwestern Wrap




2 grilled chicken breasts (sliced) salt and pepper chicken breasts

8 thin slices of cheddar cheese

2 cups cooked seasoned rice (brown rice w/garlic, salt and pepper is an option)

2 cups shredded lettuce

1 cup of sliced black olives




1. Open a wrap and lie flat on a dish.

2. Spread a tablespoon of salsa on top. Spread a layer of rice, topped with some black olives.

3. Add shredded lettuce. Put a few chicken slices on top.

4. Put a slice of cheddar cheese on top.

5. Roll wrap and fold in edges. Cut wrap in half and serve.

Makes 4 wraps. (8 halves)