| what kind of recipes did you have in mind? Rice is one of my main foods,
and I use it in hundreds of things, hundreds of ways.
My favorite, though, is probably various varieties of rice and beans...
mmmmm... A quick and easy lunch is to take 1/2 cup of plain rice,
and 4 ounces of Old El Paso Mexe-Beans, mix 'em together and heat.
(1 br, 2 Pr)
A more elaborate version of tex-mex style beans and rice.
1 small onion, chopped
1 glove garlic, minced
1-2 tsp oil
12 oz canned pinto beans, drained
1/4 cup tomato sauce
1 - 3 Tbs salsa (hot or mild, as you like)
1/2 tsp ground cumin
1/4 - 1/2 tsp cayenne pepper
a dash or two allspice
salt and pepper to taste
1 cup cooked rice (pref. brown rice)
2 oz grated cheese (chedder, jack, mozarella or a mix)
Saute onion in oil. Add remaining ingredients except the cheese and rice
to pan and heat through, simmer for a little while. Mix with rice
into a casserol dish, sprinkle cheese on top and bake at 350 for about
20 minutes, or until well heated and cheese is bubbly.
2 servings: 4 Pr (incl 1 cheese), 1 br, 1 fa
D!
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My favorite rice dish is from Brazil but don't ask me what its called,
I can say it but have no idea how to spell it.
Depending on how many you want to serve:
1 can black beans, mash 1/3
2 tomatoes diced
1 med onion diced
1 large green pepper diced
2 good sized oranges diced
1/4 c olive oil
1/4 c red wine vinegar
Heat the beans through, mix the oil and vinegar and add the tomatoes,
onions, and peppers to it.
Put rice on your plate, top with beans, then tomato mixture, and top it
all off with a spoonful or two of oranges. If available you could add
portugese sausage to the beans or sow ears. I opted for the sausage.
This is a family favorite.
Trudy
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| Thanks for the replies. I will try the dishes, they sound great. I
love brown rice, and would like to bring dishes to work for my lunch.
So something that could stay in the fridge and be nuked in the
microwave. Also, rice dishes with veggies for dinner. I'm into
unusual veggies, etc. as long as they have a good flavor.
dh
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| I have conciously made an effort to make rice a stable of my diet.
In creating recipes I came up with this one that I have passed on
to family and friends, served to Company and the best part of all
- tastes wonderful.
1 cup water
1/2 cup rice (I use Uncle Ben's)
1/4 teaspoon salt (optional)
Boil for 20 minutes - covered.
2 cups water (brought to a boil)
1/2 pound shelled and deveined shrimp
Boil for 3 minutes
drain
Place rice in bowl and add shrimp. Mix in 1 Tablespoon margerine,
juice of 1/2 lemon, 1/4 teaspoon basil and a generous amount of
pepper.
I don't know the exact caloric count - and I do know that Shrimp
tends to be high in cholesterol but this dish is filling and
quick!
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