Best 4 Kumquats Savory Rice And Cheese Bake Recipes

If you're looking for a unique and flavorful dish to impress your friends and family, look no further than kumquats savory rice and cheese bake. This tantalizing casserole combines the tangy sweetness of kumquats with the savory flavors of rice, cheese, and herbs. It's a perfect dish for a special occasion or a cozy night in.

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KUMQUAT'S SAVORY RICE AND CHEESE BAKE

Kumquat's Savory Rice and Cheese Bake image

The wine and herbs really make this dish special, and different from most other rice and cheese casseroles I've seen elsewhere. This is a recipe I invented several years ago, loved it and made countless times and have only changed it occasionally by adding cooked chopped broccoli or chopped fresh tomatoes. You could try adding other types of vegetables, cooked or not according to judgment. It makes a great side dish or vegetarian main course. If you have leftover rice, I recommend only using if made with broth.

Provided by Kumquat the Cats fr

Categories Long Grain Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup long-grain rice
2 cups vegetable broth
1 tablespoon butter
1 cup onion, chopped
1 garlic clove, minced
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried thyme
3/4 teaspoon dried oregano
1 teaspoon black pepper
1/4 cup dry white wine, plus up to
2 tablespoons dry white wine
1 tablespoon soy sauce
1 1/2 cups low-fat sharp cheddar cheese, shredded (about 6 ounces)

Steps:

Preheat oven to 350 degrees.
Cook rice in 2 quart pot according to instructions, except substitute vegetable broth for water and omit salt and/or butter.
Meanwhile, chop onions and mince garlic and then melt butter in non-stick skillet.
Add onion and saute for about 5 minutes.
Add garlic and saute for about 2 more minutes.
Remove from heat.
Add basil, thyme, oregano, black pepper and soy sauce to onion mixture.
When rice is done, add onion and spice mixture to pot and mix. Add 1/4 cup or more wine (depending on moistness of rice) and fluff with fork.
Place rice in 2 quart casserole sprayed with non-stick cooking oil and sprinkle with shredded cheese.
Bake uncovered for 20-30 minutes or until cheese is melted.

KUMQUAT SALAD

Kumquat Salad image

This is a delicious and colorful salad certain to please friends who appreciate unusual cuisine!

Provided by Jill S

Categories Salad Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 15

Ingredients

⅓ cup extra virgin olive oil
⅓ cup red wine vinegar
1 teaspoon brown sugar
¼ teaspoon freshly ground black pepper
5 ounces mixed baby greens
2 green onions, chopped
½ cup chopped celery
1 carrot, julienned
½ cup broccoli florets
½ cup cauliflower florets
1 avocados - peeled, pitted and diced
1 teaspoon fresh lemon juice
2 ounces grated Asiago cheese
3 ounces pine nuts, toasted
4 ounces kumquats - rinsed, seeded and sliced

Steps:

To prepare the dressing, place extra virgin olive oil, red wine vinegar, brown sugar, and pepper in a small container with a lid. Shake well to blend.
In a medium bowl, toss together baby salad greens, green onions, celery, carrot, broccoli, and cauliflower. Sprinkle avocado with lemon juice, and toss into the mixture. Sprinkle mixture with Asiago cheese and pine nuts. Toss in kumquats. Serve with the olive oil dressing.

Nutrition Facts : Calories 473.5 calories, Carbohydrate 19.4 g, Cholesterol 12.7 mg, Fat 41.3 g, Fiber 8.1 g, Protein 11.6 g, SaturatedFat 7.9 g, Sodium 221.3 mg, Sugar 6.7 g

SAVORY HERB RICE

Savory Herb Rice image

"I got this recipe from the mother of one of my college roommates many years ago and filed it away," writes Suzy Mercker of Lawrenceville, Georgia. "I found it one night by accident and made it for dinner. Now it's a staple that I often serve with chicken, beef, pork...or even fish."

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 5 servings.

Number Of Ingredients 10

Ingredients

2 cups water
1 tablespoon butter
1 teaspoon chicken or 1/2 vegetable bouillon cube
1 cup uncooked long grain rice
2 tablespoons reduced-sodium soy sauce
1 teaspoon dried minced onion
1/2 teaspoon onion powder
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme

Steps:

In a large saucepan, combine the water, butter and bouillon. Bring to a boil. Add remaining ingredients. Reduce heat; cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender.

Nutrition Facts : Calories 178 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 490mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

KUMQUAT AND CHOCOLATE CHEESECAKE

Kumquat and Chocolate Cheesecake image

We have a variety of fruit trees in our yard, including an orange and a kumquat tree. When I was thinking of what to make with the fruit besides preserves, cheesecake came to mind. This treat has a classic Christmastime combination of chocolate and citrus. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories Desserts

Time 1h55m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

2-1/2 cups crushed gingersnap cookies (about 50 cookies)
1/3 cup butter, melted
7 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream
1 medium navel orange
2-3/4 cups whole-milk ricotta cheese
1/4 cup packed dark brown sugar
1 teaspoon vanilla extract
3 large eggs, lightly beaten
2 tablespoons finely chopped kumquats (about 4)
Semisweet chocolate curls, sliced kumquats

Steps:

Preheat oven to 350°. In a bowl, combine gingersnaps and butter. Press onto the bottom of a greased 8-in. springform pan. Refrigerate while preparing filling., Place chopped chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly., Finely grate enough zest from orange to measure 4 teaspoons. Cut orange crosswise in half; squeeze juice from orange. In a large bowl, beat ricotta cheese and brown sugar until smooth. Beat in chopped kumquats, orange juice, zest, vanilla and cooled chocolate mixture. Add eggs; beat on low speed just until combined. Pour over crust. , Place pan on a baking sheet. Bake until edges are lightly browned and top is dry to the touch (center 5 inches of cheesecake will not be set), 70-80 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Top cheesecake with chocolate curls and thinly sliced kumquats.

Nutrition Facts : Calories 435 calories, Fat 25g fat (15g saturated fat), Cholesterol 98mg cholesterol, Sodium 279mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 2g fiber), Protein 11g protein.

Tips:

Choose ripe kumquats: Look for kumquats that are a deep orange color and feel slightly soft to the touch. Avoid kumquats that are green or have any blemishes.
Wash the kumquats thoroughly: Use a soft brush to remove any dirt or debris from the kumquats. Rinse them under cold water and pat them dry.
Slice the kumquats thinly: Use a sharp knife to slice the kumquats into thin rounds. This will help them to cook evenly in the rice.
Use a good quality rice: Choose a rice that is specifically designed for risotto, such as Arborio or Carnaroli. These rices have a high starch content, which helps to create a creamy and flavorful risotto.
Cook the rice slowly: Risotto is a dish that takes time to cook. Cook the rice over low heat and stir it frequently to prevent it from sticking to the pan.
Add the kumquats and cheese at the end: Stir in the kumquats and cheese towards the end of the cooking process. This will help to prevent the kumquats from becoming too soft and the cheese from becoming melted and gooey.

Conclusion:

Kumquats, savory rice, and cheese bake is a delicious and easy-to-make dish that is perfect for a weeknight meal. The kumquats add a sweet and tangy flavor to the rice, while the cheese adds a creamy and rich texture. This dish is sure to be a hit with your family and friends.