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I have been watching my diet for some time now, so I try and cook lighter but without counting calories.  Mostly I cook some grilled meat with a salad, or legumes and ladera but keeping the oil to the minimum.

On Thursday I was cooking marinated pork chops and I wanted to make a side dish to accompany the chops. As we were going to leave on Friday morning for a long weekend, I wanted to use the most perishable vegetables in my refrigerator, such as mushrooms, parsley and some spring onions.  Looking in my pantry I had some parboiled rice, vermicelli and cashews so I decided to combine all these ingredients together and make a salad.

I did not follow any recipe but it was a combination of the Cypriot pilaf I make with vermicelli and of a risotto.  If you like when the rice is cooked, you can add a tablespoon of butter, which will help bind the rice with the other ingredients.  Taste-wise, the butter was not necessary, so less calories were added to the dish and it was so delicious that we all had seconds.

Mushrooms and Spring Onions Rice Salad – Recipe, by Ivy

Preparation time: 5 minutes

Cooking time: 20 minutes

Serves: 4

Ingredients:

9

Button

Mushrooms, cut into slices

2

Cloves

Garlic, finely chopped

1

Bunch

(10) spring onions, finely chopped

3

Tbsp

Olive oil, divided

½

Cup

Cashews

1

Nest

Thick vermicelli

300

Grams

Parboiled rice (less than 2 cups)

½

Cup

White dry rice

3

Cups

Water

1

Tsp

Lemon zest

 

 

Salt and freshly ground black pepper

2

Tbsp

Parsley, finely chopped

 

 

 

Directions:

 

1.

Heat the two tablespoons olive oil and sauté the cashews for a minute and then add the vermicelli. Remove to a platter before browning.

2.

Add the mushrooms and sauté. Remove to a platter and set aside.

3.

Add the remaining tablespoon olive oil and sauté the garlic with green onions for a few minutes.

4.

Add the rice and stir for a few minutes.

5.

Add the wine and mix until absorbed. Season with salt and pepper.

6.

Add water, lower heat and cover with lid.   Simmer for fifteen minutes, mixing every now and then.

7.

Add the lemon zest, cashews and vermicelli and cook for another five minutes.

8.

Mix in the mushrooms and the parsley.

 

 

Lemon flavoured Pork Chops – Recipe, by Ivy

Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 4

Ingredients:

4

 

Pork Chops

1

 

Lemon, juice and rind

 

 

Salt, freshly ground black pepper and oregano

2

Tbsp

Olive oil

1

Tbsp

Greek thyme honey

Directions:

 

1.

Marinate the pork chops for at least one hour.

2.

Grill on both sides, for about 15 minutes, basting the pork chops with the marinade.

I am sending the Rice salad, to Lisa of Lisa’s Vegetarian Kitchen, for this month’s event No Croutons Required.  The theme for July is grains, featuring a soup or a salad with your favourite grain(s).


Other related posts:

Cypriot Rice Pilaf

Afelia with Mushrooms and Bulgar Wheat Pilaf

Pilafi Pourgouri (Bulgar Wheat Pilaf)

Risotto with Shrimps

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Χωρίς σχόλια on Marinated Pork Chops & Mushrooms and SpringOnions Rice Salad

  1. Ο/Η Karine λέει:

    I love this! It looks easy to make and tasty!

    Karine’s last blog post..Curried Chicken in Cardamom Infused Coconut Sauce

  2. Ο/Η Angie's Recipes λέει:

    I would love to try the rice salad…..
    Ivy, why is it called Salad? How do you define a “salad’? Salad in China mainly means «vegetables, greens, appetizers», and we eat rice together with some stir-fries, more or less like bread….
    Ivy, I hope my question didn’t sound too silly to you and other foodies, but I prefer to ask and learn, rather than to pretend that I knew and understood the term.

    Thank you!

    Angie’s Recipes

    Angie’s Recipes’s last blog post..Diced Chicken Southeast Asian Style

  3. Ο/Η Rosa λέει:

    A delicious meal!

    Cheers,

    Rosa

  4. Ο/Η Ria λέει:

    They look sooo good Ivy! I am sure i’ll try this salad! And the pork chops…divine!!

    Ria’s last blog post..Chicken Gold Coin – A perfect party snack!

  5. Ο/Η arfi λέει:

    looks delicious and sounds like more Asian than Greek hehehe…

    arfi’s last blog post..Oreo Biscuits: A HomeMadeS

  6. Ο/Η Ivy
    Twitter:
    λέει:

    Angie, here is what Wikipedia says about salads: «Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads.[1] They include a mixture of cold or hot foods, often including raw vegetables and/or fruits».

    Since it has vegetables (cold or hot) in it and grains (rice) I think it falls under this category.

  7. Ο/Η Peter G λέει:

    Interesting combination Ivy. My favourite way of cooking is to use up leftovers and dormant vegies in the fridge! You’ve succeeded really well here. And it’s healthy too which is an added bonus!

    Peter G’s last blog post..Caramelised Fennel Relish with Ouzo

  8. Ο/Η Jeena λέει:

    Great tasty rice dish Ivy, sometimes the best food can be the recipes we whip up out of what food we have in.

  9. Ο/Η Adam λέει:

    While the rice salad looks great, my hat goes off to the simple pork marinade. I love the lemon and thyme honey… which sounds really good to me :)

    Congrats again on your healthy diet, it looks like it’s coming along real well.

    Adam’s last blog post..Pockets of Blue

  10. Ο/Η Mushrooms Canada λέει:

    Yum! Sounds like a very flavourful meal. I love adding mushrooms to my rice dishes, most often I use criminis, but if I am making it for a special occasion I will splurge on some shiitake or oysters.
    Great photos, thanks for sharing!
    – Brittany

    Mushrooms Canada’s last blog post..Mushroom Monday Challenge

  11. Ο/Η Lisa λέει:

    Thanks for this entry Ivy. I just love mushrooms, so I’m pleased to see a mushroom rice salad. Love the addition of cashews too!

    Lisa’s last blog post..White Bean Cream of Asparagus Soup

  12. Ο/Η Reeni λέει:

    This sounds delicious, Ivy. Love the little crunch from the cashews.

    Reeni’s last blog post..Caramelized Plums & Croissant French Toast for BSI

  13. Ο/Η Soma λέει:

    I love mushrooms! Sounds really good. Also the addition of vermicilli is very different.

    Soma’s last blog post..Strawberry Preserve

  14. Ο/Η Divya Vikram λέει:

    Love the way the rice is flavored. and nice step by step pictures.

    Divya Vikram’s last blog post..Watermelon Lemonade

  15. Ο/Η Jen of a2eatwrite λέει:

    This is somewhat similar to what I did tonight, in the sense that we’ve just *returned* from vacation and I’m using up things in the fridge until the farmers market tomorrow. Tonight I used a leftover bit of onion, some summer squash, some radishes, and garlic – sauteed them and tossed them with pasta and parmigiano. It was okay!

    Yours looks truly delicious, though.

    Jen of a2eatwrite’s last blog post..On Turning Fifty, part 1: Some special food experiences

  16. Ο/Η Parita λέει:

    Lovely salad..easy to make to :)

    Parita’s last blog post..I am back with Mini Plum Baskets…..My 50th Post

  17. Ο/Η elly λέει:

    Love this dish, Ivy. I am a big fan of mushrooms in pilaf, and of nuts, too. It just makes rice SO good!

  18. Ο/Η Peter λέει:

    I too have enjoyed rice salads this summer…saves time in the kitchen and the brizola…also perfect for the summer.

  19. Ο/Η shanthi λέει:

    Hi, Please accept an award from my blog.

  20. […] final entry is this inspiring Mushroom and Spring Onion Rice Salad from Ivy of Kopiaste. This risotto style dish is made with mushrooms, rice, spring onions, […]

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