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Ingredients: 1/2 Cup(s) Cauliflower, chopped 1/2 Cup(s) Broccoli, chopped 1/2 Cup(s) Carrots, chopped or sliced 1/2 Cup(s) Snow peas, chopped or sliced 1/2 Cup(s) Onions, chopped or sliced 2 Tablespoon(s) Med carrots, sliced thin 2 1/2 Cup(s) Cooked Quick Brown Rice 1 Teaspoon(s) Cider vinegar 1 Dash(s) Ginger and lemon juice Directions: Cut the vegetables into 1/2-inch cubes. Place the vegetables in a heavy saucepan with the soy sauce. Cover and simmer over low heat for 5 to 7 minutes until the vegetables are barely tender. Cool and add the remaining ingredients. Chill before serving. Makes 4 servings. Variations -- Add 1/2 cup of the following: Sliced water chestnuts, chopped mushrooms, bean sprouts, pineapple chunks. Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias
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Add dressing to the vegetables a Spanish rice 2 Lightly brown rice in oil over medium heat, stirring constantly. Add bell pepper amd onion and saute' five minutes more, stirring often. Remove from heat; add parsley, tomato paste and garlic. Stir well and then add water and salt. Heat mi Grapefruit-avocado salad Peel grapefruit and segment. Pare, halve, pit and cut avocado in 1/4" crosswise slices. Arrange grapefruit segments and avocado slices on romaine laves. Pour French dressing over each salad. Possum Kingdom Lake Cookbook MC Formatted using MC Fried spicy rice Rinse the rice, removing any stones. Using a sharp knife, cut the onion into slices. Melt the ghee in a large saucepan and saute the onion until crisp and golden brown. Add the ginger, garlic, and salt to the onion in the pan, stirring to combine. With a Classic potato salad Combine mayonnaise, vinegar, salt, sugar and pepper. Stir in remaining ingredients. Cover; chill. Makes 5 cups. On back of Best Foods Mayonnaise jar. Thai-style tomato and shrimp salad Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked through, 1 to 2 minutes, then drain in a colander and cool. Cut peel and white pith from limes with a sharp knife and discard. Cut lime segments free from membranes, then finely c Sweet & sour texas black-eyed pea salad Combine all ingredients in a large bowl. Chill for 4 hours or more. Serve on a bed of lettuce. Keeps well in refrigerator for 3-5 days. Origin: Marjorie Luckenbach, Texas, Circa 1970 Barbecue sauce - oriental Mix thoroughly and allow flavors to blend for at least one hour. 5 cup winter salad Quick & Easy Let Stand 24 Hours Before Serving Mix well and let stand 24 hours before serving. NOTE; I have added banana slices dipped in lemon juice OR well drained fruit chunks and used half yogurt and half sour cream. Vegetable soup with lentils (vegan) Bring to a boil in a large saucepan the ff chicken broth (you can use vegetable broth) and the lentils. Add and then reduce heat and cover the rest of the ingredients and simmer for one hour. Before serving, remove the bay leaves and puree half the mixtu Oriental plum sauce marinade Combine the plum sauce, hoisin, sherry and soy sauce in a nonreactive mixing bowl. Whisk in the oils a little at a time. Add the ginger, garlic, cilantro and chili pepper. Makes 2 cups. Recommended cuts: Chicken Breasts (4 to 6 hours) Chicken W Mediterranean chicken salad Combine oil, vinegar, tarragon, lemon juice, and mustard in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Place chicken in medium bowl. Mix in 1/4 cup dressing. Cook orzo in large pot of boiling salted water until just tender Cajun potato salad Cook the potatoes in boiling salted water for 20-30 minutes or until tender; drain. Rinse with cold water; cool completely. Cut into 1/4" slices; place in a large bowl. Add onions, parsley and 3 tbs. vinegar; toss. In a medium skillet, Joe's rice cake 1) Cook rice. 2) Mix with other ingredients, salt and pepper to taste. 3) Form into balls and flatten. Using wet tools and hands will help. 4) Fry in olive oil until golden brown. 5) Mangia! Grape leaves stuffed with rice Saute onions in oil till light brown. Add 1 c water with the rice, salt & kelp. Mix well. Cover & cook till the water is absorbed. Remove from heat, cool slightly & add remaining spices. Place 1 generous ts of filling onto each Cranberry/wild rice stuffing 1 c Water 1/4 c Raisins, dark or golden 5 x Green Onions, chopped 1 tb Vegetable Oil 1/2 c Celery, chopped 1 c Cranberries, fresh or frozen 1 ts Orange Rind, grated 1/2 ts Dried Thyme Put the wild rice in a saucepan. Add th Hot spinach salad In a 3 quart serving bowl, combine spinach, eggs, and radishes. Cover and refrigerate. Immediately before serving time, place bacon in an 8-inch skillet. Cook over medium-high heat for 6 minutes or until crisp, stirring often. Remove bacon with a Cheesy chicken vegetable casserole 1 > . Cut a large " X " across one side of each pouch of vegetables. Place pouches cut-side down in an 8-inch square baking dish. Microwave on high eight to ten minutes. Set aside. 2 > . Place celery in a 1-cup glass measure and cover with "chinese" chicken salad -by david cassidy Wash and pat dry the chicken and cut into cubes. Heat olive oil in a skillet. Toss the chicken cubes in teriyaki sauce and ground ginger. Add to the skillet and fry, stirring constantly, until cooked through. Set aside to cool. Wash and chop a Orange fruit salad In a mixing bowl, combine 1 c water & lemon jello. Add 1 c ice cubes, stirring until melted. Add pineapple. Pour into a 13"x9"x2" baking pan. refrigerate until set. Repeat with orange jello, with remaining ice & water. Stir in marsh Potato and corn salad with bacon, blue cheese, and sherry vi Prepare barbecue (high heat). Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes. Cool 15 minutes. Remove husks and silk. Cut kernels from cobs. Cut 1/2 inch from top and bottom of each pepper. Quarter each pepper le Rice nut loaf Combine rice, cheese, eggs, onion, carrots, breadcrumbs, walnuts, sunflower kernals, sesame seeds, salt and pepper; pack into greased 9-inch loaf pan. Bake at 350 degrees F. for 50 to 60 minutes until firm. Let cool in pan 10 minutes; unmold Buttermilk ranch salad dressing Whisk the mayo, add and whisk together all ingredients except buttermilk, then whisk in buttermilk. Wild rice amadine Cook almonds, green pepper, onion and chives in melted margarine in heavy 2-quart frying-pan, until almonds begin to brown. (Do not over brown.) Add hot water and instant bouillon, stirring to combine. Add rice, bring to a boil and cook slowly, uncovere Ovo-lacto: spinach-rice casserole Saute onions and garlic with salt in butter. When onions are soft, add spinach. Cook approximately 2 minutes. Combine with all ingredients except sunflower seeds and paprika. Spread into buttered casserole and sprinkle sunflower seeds and pap Winter vegetable soup with black barley 6 SERVINGS LACTO If you haven't yet stocked your cupboard with black barley, you can make this soup with wheat berries. But I encourage you to mail-order black barley for its gorgeous color, chewy texture and nutty taste. As the soup co Layered zucchini potato salad In med saucepan, bring water, 2 T margarine and salt to rolling boil. Remove from heat. Stir in sour cream and potato flakes until combined. Add corn; mix well and set aside. In large skillet, melt 2 T margarine; add zucchini and onion. Stir-fr Lentil fatta salad Boil together the lentils, water, onion, oil, salt and pepper until very soft (about 50 to 60 minutes). Drain and cool. Add cubed pita bread and green onion; combine well. Serve with fresh lemon juice and additional olive oil to taste. Vegetable salad with herbal vinaigrette 1. Cut the asparagus on the diagonal into 1 1/2-inch pieces. Cut the carrots on the diagonal into 1/4-inch pieces. 2. Fill a bowl with ice water. Bring a pan of water to the boil. Add the asparagus and time 3 minutes, starting the time as so Tomato & onion salad Combine tomatoes, scallions, onion, cilantro & mint. Whisk together oil, lemon juice, garlic, salt & pepper. Pour dressing over tomato mixture. Cover & chill. Serve with pita wedges. Alternatively, this salad makes a great toppi Chinese noodle salad Wash and trim snow peas. Place them in a bowl and pour in enough boiling water to cover them. Let stand 10 minutes; drain and set aside. Cook the noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander, rinse with cold water and s Calico salad Wash and drain kidney, green, and wax beans. Add chopped pepper and onion. Mix sugar, oil, vinegar, salt and pepper. Pour over salad. Chill. Mrs. John P. Elberti Frisee salad w. pears, blue cheese & hazelnuts In a large bowl, whisk the hazelnut oil with the red wine vinegar and season with salt and pepper. Tear the radicchio and frisee into bite-size pieces. Cut the endive crosswise into 1-inch pieces. Add the greens to the dressing mixture and toss until coa Kohl's hot german potato salad Saute onions and celery in bacon grease until tender. Add sugar, flour, salt, pepper, and celery seed. add water and vinegar. Cook until slightly thickened. Pour into potatoes combined with the bacon. Put into the bottom of a broiler pan, cover Garden salad with pears and pinenuts Combine first 8 ingredients in a medium bowl; whisk to blend. Season dressing to taste with salt and pepper. (can be made 4 hours ahead. Cover; refrigerate) Place greens, pears, pine nuts in large bowl. Add dressing; toss to coat. Contributor: Bon App Brigitte's real german potato salad Mix all ingredients together carefully, season to taste, garnish with parsley. Cool in refrigerator for at least 1-2 hrs, best overnite. Wild rice and orzo with toasted walnuts In a large saucepan combine rice with water and salt and simmer, covered, until tender, 40 to 45 minutes. Drain rice well and transfer to a large bowl. Toss rice with 2 tablespoons oil. In a saucepan of boiling salted water cook orzo until al dente. Rinse White bean salad with grilled shiitake, shallots and smoked sturgeon Mix the cook beans with the shallots, the mustard and the olive oil, make sure that the dressing just coats the beans but that it is not runny. Season the shiitake caps and grill them, until tender. Mix 1/2 of the sturgeon with some of the bean salad and Raspberry salad dressing Add: raspberries champagne vinegar and sugar Blend: In blender or hand held blender cup Add; olive oil Whirl until smooth Peter pan rice casserole Preheat oven to 325 degrees. Lightly grease 4 x 8 baking dish with sunflower oil. In a blender, combine peanut butter, oil, thyme, tarragon, salt and 2 ounces water. Blend until mixture achieves sauce consistency. Combine with rice, sunflower Cucumber salad In a bowl, combine the first 5 ingredients; mix well. Add cucumbers and stir to coat. Refrigerate until serving. Chopped salad CHOPPED SALAD Radicchio, curly endive, butter lettuce and arugula are perfectly blended in this simple salad and tossed with a lemony dressing. Chef Hearon suggests uncorking a crisp Ligurian white wine or a California Charbono. 9 tablespoons extra-virgin Brown rice and chicken salad Rinse frozen peas with cold water to separate, drain. Mix peas, rice, chicken, celery, cheese, olives and onion. Mix remaining ingredients, toss with chicken mixture. Cover and refrigerate at least 2 hours. Garnish with additional sliced pimiento-stuffed Dijon chicken salad Bring chicken broth to a boil in small saucepan. Completely dissolve gelatin in boiling broth. Add water, vinegar and black pepper. Chill until slightly thickened. Stir in yogurt, reduced-calorie sour cream and mustard. Chill until slightly Skillet vegetable medley Combine first 7 ingredients in pan and heat to a boil. Add beans and return to boil; reduce heat. Cover and simmer 5 minutes. Add mushrooms and zucchini; cover and simmer 3 minutes. Add tomatoes; cover and simmer 1 minute. Serve hot. To serve Brown rice & 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 di Dairy orange salad Pour boiling water over Jello, add the marmallows and stir. Add frozen orange juice, sugar, crushed pienapple and cottage cheese to the Jello mix. Mix together chream cheese and pananas, add orange sectin and fold in whipped cream. refrigerate 3 hours. Ma