MENU
component-ddb-728x90-v1-01-desktop

Easter Side Dishes With Harmons

Easter Side Dishes With Harmons

MORE VIDEO

Easter Side Dishes With Harmons

(KUTV) Chef Freyka Nunez Del Pardo joins us in the kitchen this morning from Harmon's. She shows us how to make 2 Easter side dishes just in time for brunch this morning.

Butter and Thyme Glazed Baby Carrots, a kid favorite! is always great to include side dishes that your kid will love in the table. In this recipe, I used Rainbow Baby carrots to keep the color fun, but it works great with regular carrots, just slice them on a bias or oblique cut.

Chef Freyka's Recipes @ Traverse Mountain

Yield 4 To 6 servings

Ingredients:

1

Lb.

Rainbow Baby Carrots

Produce

1

Tbsp.

Oil

Pantry

1

Each

Orange

Zest and juice

Produce

½

Cup

Sugar

Pantry

1

Tbsp.

Fresh Thyme

Produce/Herbs

¼

Tsp.

Salt

More if needed

Pantry/Spices

T.T.

Grounded Pepper

Pantry/Spices

Directions:

1. Place carrots in a sheet-pan and toss with the oil.

2. In a small casserole combine sugar, orange juiced, and thyme. Cook until it resembles a medium-thin syrup. About 2 to 3 minutes.

3. When the carrots are cook and tender, bring them out of the oven.

4. Combine with the syrup mixture and return to oven.

5. Roast for 5- more minutes. The syrup will stick to the carrots a little bit.

6. Sprinkle with the salt and pepper. Toss in the zest.

7. To serve, sprinkle with extra thyme.

Cream Rice Casserole, a family favorite! My mother in law is who taught me this recipe; my husband cannot have Christmas Holidays without it, Easter, Thanksgiving, Christmas, and New Year's; are all good dates to splurge in this creamy, cheesy rice. Do not try to keep warm for too long as it is made with heavy cream and it could separate, but you can prepare all the way to before the oven and keep in fridge until ready to bake for about 2 days, cover well to not dry your dish.

Chef Freyka's Recipes @ Traverse Mountain

Yield 12 servings

Ingredients:

3

Cups

Long grain white rice

Wash and Rinse

1

Tbsp.

Garlic

Paste

1

Tbsp.

Oil

6

Cups

Chicken Broth or Water

Harmons Low Sodium Chicken Broth

Recommended

3

Cups

Heavy Whipping Cream

Salt and Pepper

To Taste

3

Cups

Mozzarella

Shredded

1

Cup

Parmesano Regiano

Shredded

Directions:

1. Wash your rice thoroughly.

2. Heat a heavy bottom pot, add oil. Incorporate Rice and garlic and stir constantly until all the rice is coated with the oil.

3. Add the water, the usual ratio is 1 Rice:2 Water; it will all depend of the rice you are using.

4. Cook rice on high for 10 minutes, then on low for 5 (adjust with a little water if need it). After that keep cover, but off, for 5 more minutes.

5. When rice is ready, spread rice in a sheet pan to cool. Turn oven on at 350*F.

6. Grease a 13x9 baking dish with butter.

7. Add a layer of rice, follow by a layer of mozzarella cheese. Finish with the Rice, saving just a little mozzarella for the top layer. Sprinkle the parmesan.

8. Take to oven, uncover for around 15-minutes. Increase temperature to 425*F and allow top rice to pick up some color.

9. Serve warm, rice should be creamy, make sure to not dry the rice during oven time. Sprinkle with chopped Parsley when serving, if wanted.

Trending