Three tasty winter recipes from RightRice

Chillier temperatures call for warm meals — and these delicious options from our friends RightRice are sure to please. Whether you're preparing a holiday meal or simply looking for some comfort food this winter, you'll love these dishes, each made with plant-based RightRice and more clean ingredients.

RightRice Brown Butter Sage with Lechon and Calamansi Vinaigrette

This the Filipino pork dish with the crispy skin and juicy meat.  In this recipe it’s served with the Brown Butter Sage and dressed with a tart Calamansi Vinaigrette.

Prep Time: 10 minutes

Cook Time: 2 Hours

Serves: 4-6

Ingredients

(For the Lechon)

* 3 Pounds Pork Belly with Skin

* Salt

* Pepper

* Garlic powder

* Onion powder

* Olive oil

(For the Sides)

* 1 packet of RightRice Brown Butter Sage

* 1 pound green beans (steamed)

* 1 pound squash, sliced (steamed)

* 2 cups baby kale (wilted)

Calamansi Vinaigrette

* 1 small shallot fine diced

* 1/4 cup coconut Vinegar

* 2 Tablespoons Calamansi juice

* 1/2 cup olive oil

* 1 Tablespoon salt

* 1 Tablespoon pepper

* 1 teaspoon chopped parsley

Directions

1. Cooking the lechon is a 2-day process. Which is part of what makes it special. The day before serving you are going to boil the pork belly for 1 hour. Place the pork belly in a large stock pot and fill with water making sure the pork is covered. Add in 1 tablespoon of salt. Bring up to a boil and leave to cook for 1 hour.  
2. After 1 hour take the pork out of the pot (you can reserve the water for stock) and dry on paper towels. Leave to rest at room temperature.
3. Once at room temperature place in the fridge over night covered with paper towels. This helps dry out the skin and to cook nice and crisp.
4. The next day take out the pork from the fridge and bring to room temperature.
5. Pre-Heat the oven to 450.
6. Line a baking pan with foil. Place the pork on top. Drizzle all sides with olive oil. Then liberally spread the garlic and onion powder all over along with the salt and pepper. Make sure it’s nice and coated.
7. Bake in the oven for 45 minutes - 1 hour. Check at the 45 minute mark to check if the skin is all crispy. If it’s not and getting too brown, cover lightly with foil and continue to cook for the full hour.
8. Take out of the oven and place on a platter lined with paper towel. Leave to rest for 30 minutes.
9. While the Lechon is cooking make the sides.
10. Prepare the RightRice Brown Butter Sage according to package directions.
11. Place the green beans in a steamer and cook for 3 minutes. Take out of the steamer and rinse and put in a bowl of ice water. Take out of the water and drain. Leave too cool to room temperature. Place in a bowl and add a drizzle of olive oil, 1 teaspoon salt and 1 teaspoon pepper.
12. Place the sliced squash in the steamer and cook for 10 minutes or until tender. Take out of steamer and place on a platter. Add a drizzle of olive oil, 1 teaspoon salt and 1 teaspoon pepper.
13. In a large pan on medium heat cook the spinach with 1 tablespoon of olive oil. Stir for about 3 minutes until all the leaves are wilted. Take out of the pan and drain. Season the spinach with a pinch of salt and pepper.
14. To make the the Calamansi Vinaigrette, mix all the ingredients in a small bowl. Taste and season more if needed.
15. Once the Lechon has rested cut in to 1 inch squares. Serve with the rice and veggies.

RightRice Holiday Stuffing Turkey Breast

Prep Time: 30 Minutes

Cook Time: 1 Hour 12 Minutes

Rest Time: 15 Minutes

Serves 4

Ingredients

* 1 packet RightRice Holiday Stuffing Medley

* 1/3 cup dried cranberries

* 1/3 cup diced steamed squash

* 1 Tablespoon minced parsley

* 1 Turkey breast, defrosted and at room temperature

* 2 Tablespoons salt

* 1 Tablespoon pepper

* 1 Tablespoon garlic powder

* 1 Tablespoon onion powder

* Olive oil

* Cooking twine (string)

Directions

1. Pre-heat oven to 350.
2. Line a baking pan with foil.
3. Prepare RightRice Holiday Stuffing Medley according to package directions. Once cooked and fluffed mix in the cranberries, squash and parsley.  
4. In a small bowl mix the salt, pepper, garlic and onion powder. 
5. Make sure you defrost the turkey according to package directions and that the Turkey breast is at room temperature.
6. On a cutting board put the turkey skin side down. Using a knife cut the breast in half, without going all the way through, like an open book. Cover with a paper towel and using a mallet pound until the breast is all even.  
7. Drizzle the inside with olive oil and spread half the salt mix all over. Spoon the RightRice stuffing into the middle of the turkey breast spreading it out. Leave the edges clear (about half an inch all they way). You will have some rice left over. Leave to serve as a side dish later.
8. Fold in half and cut about 6-8 pieces of string long enough to tie around the turkey to make it in to a nice tight roll. If any breast meat is stilling out, try to stick it in the strings.
9. Drizzle olive oil all over the turkey roll and season with the remaining salt mixture.
10. Bake for 1 hour. Leave to rest for 15 minutes. Place on a cutting board and remove all the strings. Cut the stuffed turkey breast into disks. Serve!

RightRice Brown Butter Sage Persimmon Salad

Prep Time:  10 Minutes

Cook Time:  12 Minutes

Serves 4

Ingredients

* 1 packet RightRice Brown Butter Sage

* 4 Persimmons, peeled and cut into 8 wedges

* 1 head of Rradiccio, torn into pieces

* 1 cup of wilted baby spinach

* 1/4 cup Pomegranate Seeds

* 2 Tablespoons crushed candied walnuts or pecans

* 1 Teaspoon chopped parsley

* 1 Teaspoon Salt

* 1 Teaspoon Pepper

Directions

1. Prepare the RightRice Brown Butter Sage according to package directions.
2. Arrange the persimmons, radicchio and wilted spinach on a large serving platter. Spoon in the RightRice Brown Butter Sage in the little pockets around the salad. You will have some left over. Serve the left overs as a side dish.
3. Sprinkle over the remaining ingredients - pomegranate seeds, candied walnuts, parsley and salt and pepper.
4. Serve with your choice of dressing. We recommend anything honey and vinegar based.