Brown rice & wheat berries (vegan) In 2qt pan, boil water. Add berries, return to boil.
Reduce heat, simmer, covered, 1 hour. Stir in brown
rice. Cover, simmer 50 minutes longer. 5 minutes
before rice is finished, saute scallion until
softened. Combi ne with rice and wheat mi
Skillet pork and rice 1. In 10-inch skillet over medium-high heat, in hot oil, cook chops 10
minutes or until browned on both sides. Remove; set aside.
2. In same skillet, combine rice and onion; cook 3 minutes or until lightly
browned, stirring constantly.
3. Gradua
Bulgur pilaf with fava beans Remove beans from their pods and put shelled beans in a quart of boiling,
salted water for 1 minute. Drain and run under cool water. When cooked,
remove beans from their inner shells by tearing off a small piece from the
rounded end with your finger
Almond and rice flour bread w/poppy seed This and the following two recipes are wheat free, utilizing brown rice
flour. They're from an article by Jacqueline Mallorca in the Chron. For
those to whom it is important, she's working on a book about wheat-free
baking. No hint as to
Barbecued beef and beans Sprinkle beef with salt and pepper. Place in slow-cooking pot with barbecue
sauce and bouillon. Cover and cook on low for 4 to 6 hours. Add drained
beans and cook on high 15 to 20 minutes.
Cuban garlic rice Put oil and rice in saucepan. Heat rice, stirring often until all rice is
brown. Add water, sauce and spices. Bring to boil. Then cover and simmer
for 20 minutes or until rice is tender.
Chicken breasts with rice Have the butcher bone and cut each breast in to halves.
Snip beef into small pieces. Cover and microwave beef, celery,
onion and margarine in 2-Qt casserole on high (100%) until onion is
crisp tender, 3 to 4 minutes. Stir in rice, parsley, and pi
Barbecued lima beans Line four 8x8-inch baking pans with heat-resistant freezer wrap. Allow
enough extra wrap to fold over top. Use one pan for each six servings or
one-fourth of the recipe. Do not line pans for food to be served without
freezing.
Add beans to boi
Abm rice bread It takes about 2 cups of Rice Crispies to make 1 cup of ground rice in the
blender.
Add liquid ingredients, then dry ingredients, then yeast. Set machine for
regular/basic and medium crust. Watch the first mixing and add more flour
if necessary
Brown rice and chicken Combine all ingredients in slow cooker. Cook on low 6 to 8 hours or on automatic 4 to 5 hours. Serve with sliced almonds lightly toasted.
Beans and peanuts soup Melt margarine in large stock pot.
Add carrots.
Cook for 5 minutes.
Add water, black eyed peas, navy beans, green
pepper, salt, and crushed red pepper (add more
water, if necessary, to cover).
Cook, covered, until ingredients are tender,
1.5
Basics: rice Basics for new cooks:
in saucepan, bring water and salt to boil; stir in rice. cover and reduce
heat to low; simmer white rice for 20 minutes, brown rice for 40 minutes,
or until rice is tender and liquid is absorbed. Makes 2 cups, or 2
serv
Butter beans #2 In a saucepan stir together beans, water, butter, bacon drippings and salt.
Cover and cook over medium heat until beans are tender, about 45 minutes.
Makes 2 to 3 servings.
Christine's veggie rice salad In a large bowl, mix veggies and rice together well. Set aside. Mix together dressing ingredients and pour into veggie-rice mixture. Mix
together thoroughly and refrigerate for at least one hour. Tastes best when
allowed to chill overnight.
Brown rice ambrosia Combine all ingredients, mix well and chill.
Brown rice and lentil stew (vegan) An easy-to-make entree that uses only one pan. Combine
all ingredients in Dutch oven or large saucepan; bring
to a boil. Reduce heat and simmer, uncovered, stirring
occasionally, for 55 minutes to 1 hour, or until rice
is tender. Remove and
Armenian rice Melt butter in large saucepan, add egg noodles and cook until browned. Add rice, stir to coat with butter. Cook on medium-high heat for 1 minute. Add chicken stock and optional basil, and stir to mix.
Reduce heat, cover and cook for 25-30 minutes until
Green rice with pablano Soak the rice for 5 minutes in warm water, rinse well and drain.
Rinse the spinach well, place it into a saucepan with no added water,
cover and cook over low heat for 5 minutes. Transfer to a blender, add the
parsley, onion, garlic and 1/2 cup wa
Windsor's rice pilaf with currants Place cumin seeds in a sauce pan and heat slowly until aromatic. Add chicken stock, rice, and dried currants and bring to a boil. Cover, reduce heat to low, and cook until stock is absorbed and rice is tender, 15 to 20 minutes. Let rice stand, covered
Tuscan shrimp with white beans Put the white beans in a saucepan with just enough of their cooking liquid to
moisten them. Add 2 tablespoons of the olive oil and bring the beans to a simmer.
Keep them warm while you prepare the shrimp.
Heat 1/4 cup oil in a large skillet over high heat
Brown rice stew In 12-cup casserole, combine stock, rice, tomatoes, carrots, green and
large onions, celery, garlic and bay leaf. Cover and microwave at High for
10 minutes or until boiling; stir.
Cover and microwave at Medium (50%) for 45-60 minutes or until
Sky-high rice salad Combine first 9 ingredients. Stir curry powder and chutney into French
dressing; pour over salad. Toss lightly, and chill until serving time.
Mound on crisp salad greens. Garnish with slices of hard-cooked eggs.
SOURCE: Southern Living Magaz
Wild rice pilaf with dried fruit 1. Combine all the ingredients, except the cherries and currants in a medium size saucepan and cook slowly, covered, over medium heat for about 35 minutes.
2. Add the dried fruit and cook for another 15 minutes, or until the rice is tender but not mushy.
Mcdougall's rice milk Blend until smooth, refrigerate, shake before using.
Buffalo and beans Saute vegetables in oil. Add meat and cook until no longer pink. Add
beans, tomatoes and spices/herbs. (Suggested oregano, cumin, basil,
cayenne.) Simmer uncovered until liquid begins to evaporate and chili
thickens. Skim excess fat if necessary.
Rice, apple and raisin dressing Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan, heat the oil over high heat until very hot,
about 2 minutes. Add the onions and bell peppers; saute about 2
minutes, stirring occasionally. Add the pecans (we ra
Baked beef and rice Saute ground beef, rice, and onion in bacon drippings. Pour off drippings.
Add remaining ingredients except cheese; mix well. Place in a 1-1/2 quart
casserole. Cover tightly; bake at 300 degrees for 1 hour. Uncover;
sprinkle with cheese and
Rice soup florentine Cook brown rice with a pinch of salt in 1-1/2 cups of boiling water for 10
minutes. Remove from heat and set aside.
In a large saucepan, saute leeks, scallions, garlic, bouillon, remaining
salt and pepper in oil until vegetables are soft, abou
Vegetable rice bake In a saucepan combine bouillon granules and 1 1/2 cups water. Bring to boiling; add rice. Reduce heat and simmer, covered, for 20 minutes or till tender.
Meanwhile, in a med saucepan combine green pepper and 1/2 cup water. Bring to boiling; reduce heat. C
Rice stuffed artichokes Cut off stems and loose outer leaves from artichoke. Cut of 1-inch from
tops. Snip off sharp leaf tips. Brush cut edges with 2 t lemon juice.
Place artichokes and water in a casserole. Cover with vented clear plastic
wrap. Micro-cook, covered,
Green bean almond rice Melt butter in large skillet over medium-high heat. Add almonds; stir
until lightly browned. Add onions and red pepper; cook for 2 minutes or
until tender. Add rice, green beans, white pepper, and tarragon. Stir
until thoroughly heated.
S
Easy chicken and rice casserole Uncle Ben's box or envelope of flavored rice (wild or pilaf, etc.)
can be substituted for Lipton's Rice 'n' Sauce, but if you use plain
white rice, use long cooking kind (not Minute) and you will have to
add spices to your tast
Chicken/avacado rice salad (pjxg05a) Refrigerate cooked rice until cold. Peel the avacado and slice
lengthwise into 1/2 inch-thick strips. Coat with lemon juice, and
refrigerate until well chilled. In a large mixing bowl, combine the
scallions, olives, chicken and rice. Toss gentl
Cheese and rice casserole Combine all the ingredients in a mixing bowl. Pour into a lightly oiled casserole. Bake in a 350-degree oven for 15 to 20 minutes.
Mustard marinated green beans Trim ends of beans and cook in a large pot of lightly salted boiling water, uncovered, just until tender-crisp, about 7 minutes. Drain in a colander and immediately rinse with cold water to stop cooking and set aside.
While beans cook, prepare sauce. Co
Frontier beans * Use 2 16-oz cans of pinto beans. Drain one and leave one
UNDRAINED. ** Use small Poblano Chiles and refer to Sowest 1 on how
to roast, and
seed them. Chop them into small pieces when you are done
roasting
them. Heat the
Wild rice-turkey salad Cook the rice in the water until tender, about 50 minutes. Cut the
turkey into bite-size pieces. Combine all the ingredients ina bowl
and toss. cover and chill until ready to serve. Sprinkle on the
pecans just before serving.
1/4 recipe = 422 calories
Rice pilaf supreme Soak the dried mushrooms in enough hot water to cover for 30 minutes.
Drain; remove and discard stems. Chop the mushrooms.
In a 2-quart saucepan cook the shallots in hot margarine until tender but
not brown. Add the rice; cook and stir the shallot
Almond rice In a medium-size saucepan, bring rice and water to a boil. Turn off heat and let rice stand in water, covered, 6 hours. When ready to cook, add bouillon granules and brine to a boil. Cook 10 minutes until water is absorbed and rice is tender. Drain, if
New mexico pinto beans Wash and pick over the beans, removing loose skins or shriveled
beans. Put in a large covered pot and cover with hot water. Soak over
night if you want to cut down on cooking time. When beans start to
simmer add ham bone, salt pork or bacon. Ad
Arame rice patties Place all the ingredients in a large bowl. Mix well, using your hands if
necessary.
Shape the mixture into 6 small patties, using your hands to firmly press
the mixture together.
Heat a small amount of oil in a skillet. Place the patties
Lentils and rice (mujadarra) Dice 3 of the onions. Heat a large heavy skillet and add 2 tablespoons of
the olive oil and the diced onions. Saute until quite brown and set aside.
Put the lentils and water in a large covered pot. Bring to a boil,
covered,
then simmer f
Brown rice and cheese Cook rice. While rice is cooking, melt butter in skillet. Add onion and green pepper, fry until partially cooked. Add salt and pepper along with diluted soup and cook until onion and pepper are tender. Fold cooked rice into soup mixture and place in a 2-q
Chelo nachodo (chicken and chick-pea stew with rice) CHELO NACHODO (Chicken & Chick-Pea Stew w/Rice)
Here is a family-style dish to be served any time of year. It is a
substantial soup stew, well seasoned in Afghan style & combined w/a
crispy-bottomed rice provides contrasting texture to st
Black-eyed peas and rice salad COOK THE RICE AND THE PEAS in advance.
PREPARE THE VINAIGRETTE: WHISK THE MUSTARD, salt, pepper and vinegar until dissolved. Dribble in the oil while whisking. Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated. M
Rice & lentil salad Cook grains separately, in 2 cups water, until done, 45 minutes or less.
For the dressing, I used a prepared nonfat tomato-herb dressing (Trader
Joe's) mixed about half and half with red wine vinegar because I generally
find prepared nonfa
Cumin confetti rice Heat broth to boiling in 10-inch nonstick skillet over medium-high heat.
Cook garlic, onions, and bell peppers in broth 5 to 8 minutes, stirring
frequently, until bell pepper is tender. Stir in remaining ingredients;
heat through.
Tex-mex beans with cornmeal dumplings TEX-MEX BEANS WITH CORNMEAL DUMPLINGS
Categories: Low-cal, Vegetables, Mexican, Beans
Yield: 5 servings
In a med mixing bowl, stir together flour, cornmeal, baking powder, and 1/4 t salt; set aside. In a small bowl combine egg white, milk, and oil; set as
Rosemary rice with walnuts Wash and drain the rice and place it in a heavy saucepan over medium heat.
Let the rice dry out somewhat and begin to toast lightly, then add the water and salt.
Bring to the boil, boil for 1 minute, then cover and cook over low heat without stirring for
Stir fry lentils and beans Heat the oil in a large skillet or wok and saute the onion, celery and
mushrooms until brown. Add the remaining ingredients and cook, stirring
until heated through.
Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fo
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