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Ingredients: 2/3 Cup(s) Brown rice 12 Ounce(s) Asparagus 2/3 Cup(s) Celery, chopped fine 1/3 Cup(s) Onion, chopped fine 1/3 Cup(s) Carrot, chopped fine 1/2 Teaspoon(s) Thyme 5 Cup(s) Chicken broth, defatted 2 Tablespoon(s) Green onions, minced 1 Tablespoon(s) Parsley, chopped fresh 1 Tablespoon(s) Soy sauce, low sodium 1/2 Teaspoon(s) Hot pepper sauce Directions: 1. Combine rice with 1 1/3 cups water in medium saucepan. Bring to boil, reduce heat and simmer until rice is tender and water is absorbed, 45 minutes. 2. Meanwhile, trim woody ends off asparagus, discard ends. Bring large pot of water to boil. Add asparagus and cook until tender-crisp, 2 minutes. Drain and rinse under cold water. Cut into 1-inch pieces, reserving 1/4 cup tips for garnish. Set asparagus aside. 3. Coat bottom of large pot or Dutch oven with vegetable cooking spray. Add celery, onion, carrot, and thyme, cover and cook, stirring occasionally, over low heat, until tender, 10 minutes. Add broth and rice, bring to boil and simmer 10 minutes. 4. Transfer to blender in small batches and carefully blend until smooth. Return soup to pot. Stir in asparagus, green onions, parsley, soy sauce, pepper sauce, and pepper to taste, return to simmer. Ladle into bowls and garnish with reserved asparagus tips and parsely springs. Makes 7 cups.
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Cover and simmer until rice is tender and liquid is absorbed - about 15 minutes. Stir in artichokes, tomatoes, Chicken, asparagus and red pepper POUND THE CHICKEN BREASTS as you would for scaloppine, then slice them crosswise at 1/2-inch intervals. Marinate chicken for 30 minutes at room temperature in a mixture of the ginger, garlic, soy sauce, port and 1 tablespoon of the sesame oil. Lemon rice stuffed sole In medium skillet cook celery and onion in 2 tablespoons butter until tender. Stir in rice, seasonings, and lemon juice. Place fillets in buttered shallow baking dish. Spoon rice mixture on lower portion of each fillet. Fold over to enclose Asparagus with rice Contributed to the echo by: Vincent Mcguire Asparagus with Rice Soak and rinse the asparagus. Cut off the tips and put aside. Boil the stalks in lightly salted water. When tender, press the stalks through a sieve and return the pulp to the cook Mushroom rice with tumeric Preheat oven to 400 degrees. 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Cover and let stand 8 hours o Brown rice casserole #2 COOK RICE. SET THE TOFU on a slanted board or pan to drain, and prepare the vegetables. Chop the onion, carrots, celery, pepper, and zucchini into pieces about 1/2-inch square. Quarter mushrooms if they are small, and cut them into sixths or eighths if th Fiesta rice for a crowd In a large skillet over medium heat, saute the onion in butter until tender. Transfer to a large bowl. Stir in the next eight ingredients. Divide between 2 ungreased 13"x9"x2" baking pans. Stir 2 cups of water into each pan. Cove Tulip, crab, and asparagus appetizers In a medium bowl, beat cheese with lemon juice, herbs, and pepper; stir in crab. Break tough ends off asparagus. Blanch in 1 inch of boiling water in a large skillet with a lid, or steam standing upright in a couple of inches of water in a Fried asparagus Cook asparagus spears in boiling salted water until barely tender. Drain on paper towels. In wide bowl, beat egg with milk. 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Remove bay leaf and serve, garnished with additional minced thyme if desired. Chicken tomato soup 1. Slice carrots, scallions, celery and garlic. 2. Cube potato and set aside. 3. In a medium non-stick saucepan, heat half the oil, add sliced vegetables and sautA© until garlic is lightly browned. 4. Pour in crushed tomatoes and chicken broth. Bring to a Brown bread and honey ice cream Put the breadcrumbs, demerara sugar and cinnamon into a shallow fire-proof dish (a foil plate works well) stir them well so that the spice coats the crumbs and sugar. Heat under med. grill, stirring occasionally, until the sugar begins to melt and carame Creamy porkchops on rice 1. Mix rice and water in a 13x9x2 greased casserole dish. 2. Place porkchops on top of the rice and water. 3. Mix milk and mushroom soup in a medium bowl. 4. Pour mushroom soup mixture over porkchops. 5. Bake at 350 degrees for about an hour. Note: You ca Tomato and spinach soup Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Saute 5 minutes. Add drained tomatoes and crushed tomatoes, stir. Add stock an d stir to combine soup. Stir in spinach in handfuls to wilt it and combine with soup. Season soup with Rice with spinach, herbs and cheese PREHEAT OVEN TO 350F. Cook rice in salted water until tender but still undercooked (15 minutes for white rice, 30 minutes for brown). Drain, rinse with cold water, drain again and set aside. Wash spinach and remove stems. Cook spinach in the wa