RICE
Sesame Rice
2 1/2 c. medium grain brown
rice
1/2 c. unhulled sesame seeds
4 1/2 c. water
1 t. salt
Wash rice, then seeds, in strainer. Put with water, salt and bring to
boil; cover, reduce heat, simmer 1 hr. Mix before serving.
Pecan
Pilaf
1 c. chopped pecans
2 T. chopped parsley
1/2 c. melted butter
1/2 t. salt
1/2 c. chopped onion
1/4 t. dried thyme
2 c. long grain rice
1/8 t. dried rosemary
4 c. diluted chicken broth
1 c. grated carrot
1 T. chopped parsley
Sauté pecans in 3 T. butter; side aside. Add 5 T. butter, sauté
onion, then add rice, broth, etc. Bring to boil; cover; simmer. Stir in
pecans, carrots, and parsley.
Rice
Pilaf
Sauté 1 c. long grain
rice (Uncle Ben) and 1 c. pearl barley in 1/4 c. butter 2 to 3 min. Add
8 chopped green onions, 3 beef bouillon cubes, 4 c. boiling water, 1 4
oz can mushrooms with liquid and 2 large garlic cloves; cover tightly.
Microwave on HIGH 4 to 5 min. and on 50% for 16 to 18 min.
Lazy
Man's Pilaf
1 T. butter or canola oil
1 medium onion, finely chopped
1 c. basmati rice, rinsed
1 3/4 c. chicken broth
1 T. chopped fresh parsley
1 1/2 c. cooked and cut up meat, chicken, or fish
Combine butter and onion in 3 qt glass casserole; microwave on HIGH 2
to 3 min; stir in rice, coating all. Stir in broth. Cover, turn back slightly,
microwave on HIGH 4 to 6 min. Then microwave on 50%; 7 to 10 min.. until
liquid absorbed. Stir in parsley. Cover, let stand 5 min. Heat meat in
microwave; stir into rice.
Brown
Rice Pilaf with Nuts and Raisins
1/2 c. golden raisins
1 t. salt
1/2 c. white wine
2 1/2 c. diluted chicken broth
1/4 c. chopped onion
2 T. melted butter
1/4 c. melted butter
1/2 c. chopped fresh mint
1 c. brown rice
3/4 c. slivered almonds, toasted
Combine raisins and wine; let stand 45 min; drain. Sauté onion
in 1/4 c. butter; add rice and sauté 3 min. Add salt and broth.
Bring to boil; cover; simmer 45 min. Add raisins, 2 T. butter, mint,
almonds, stirring well. Garnish with fresh mint sprigs.
Rice,
Lentil and Spinach Pilaf
1/2 c. green lentils
1 c. Basmati rice
2 c. water
3/4 c. vegetable stock
2 onions, chopped
2 garlic cloves, minced
4 celery stalks, chopped
2 t. ground cumin
1/2 t. ground cinnamon
grated zest of 1 lemon
1 c. diced peeled tomatoes (opt)
3-4 c. fresh spinach, in 1/2 inch strips
salt and pepper
Wash lentils, cook in cold water (boil, then simmer) 25-40 min. Drain.
Cook rice, simmering about 20 min. until absorbed liquid. Boil vegetable
stock; add onions and simmer until tender, about 10 min. Add garlic,
celery, cumin, cinnamon and simmer 5 min. Add lentils, zest, and tomatoes.
Heat, then stir in greens. When greens are tender, fold all into rice.
Basmati
Rice with Peas
Heat 2 T. vegetable stock
in 4 qt saucepan and add 1/2 small onion, finely chopped, 1 garlic clove,
minced, and 1/2 t. dried basil. Cook 2 min. Add 2 cups of stock, 1 c.
rice, salt and pepper. Cook over low heat 20 min. Stir in 10 oz pkg
frozen tiny peas, cook 5 min. more.
Brown
Basmati Lemon Rice
1 c. brown Basmati rice
2 c. water or vegetable stock
grated zest of 1 lemon
1/4 t. nutmeg, cloves
1 T. chopped fresh parsley
1/2 t. cinnamon, cumin, coriander
.Rinse rice and soak for 20 min. in cold water. Add all else in 2 qt
pot; bring to boil, simmer, covered, for 20 min. Garnish with parsley.
Vegetable
Fried Rice
1 c. long-grain rice
4 scallions, sliced
1 t. rice wine vinegar
1 1/3 c. thinly sliced mushrooms
3 cloves garlic, smashed, peeled, minced
3 oz. frozen peas
1 t. sesame oil
1/3 c. water chestnuts, sliced
1 T. tamari soy
Cook rice on top of stove. Microwave garlic and sesame oil for 2 minutes.
Remove and stir in scallions and mushrooms. Cook, uncovered, 4 minutes.
Remove, add rice, vinegar, remaining ingredients. Stir, cook, uncovered,
4 minutes. Serve hot.
Three-Way
Beans and Rice
1 c. black beans
2 medium onions
1 c. white beans
1/4 bulb garlic, minced
1/4 c. lentils
1 t. salt
1 t. olive oil
6 c. water or vegetable stock
1 c. brown rice
Wash and drain beans and lentils. Reserve lentils, placing beans in
large soup pot with water/stock and bring to boil. Turn heat down to
simmer. Add onions, garlic, salt and oil. Let simmer about 3 1/2 hours,
stirring occasionally. Add lentils and the rice. Bring to boil again,
then let simmer 40 minutes until rice and lentils are tender and the
broth is like thick gravy.
Red
Beans and Rice
2 cups chopped onions
2 cups chopped celery
2 cups chopped carrots/peppers
2 cloves garlic, minced
4 tablespoons oil
3 tablespoons flour
3/4 pound lean ham, diced
2 bay leaves
2 teaspoons thyme
1 teaspoon oregano
4 cups fatfree chicken broth
1 cup water
6 cups hot brown rice
In bowl, combine onions, celery, and carrots or peppers with garlic.
Heat oil in large, deep kettle. Add veggies and cook and stir for 3
minutes. Cover and cook over low heat for 15 minutes, stirring occasionally,
until very soft.
Add flour and ham and increase heat to medium. Cook and stir for 5 minutes.
Add bay leaves, thyme, oregano; stir well. Slowly stir in chicken broth
and water. Simmer uncovered for 10 minutes. Add kidney beans and simmer
for 20 minutes. Serve in bowls over hot rice.
Rice,
Zucchini and Bean Bake
3 c. water
1 1/2 c. raw long grained white or brown rice
2 T. oil
3 medium zucchini, sliced
1 onion, chopped
16 oz. can tomatoes, drained
1/2 t. basil
1 t. salt
8 oz. cheese, shredded
1 can red kidney beans, drained
Cook rice. Heat oil; add zucchini and onion and cook until tender. Add
tomatoes, basil and salt, breaking up tomatoes. Grease casserole dish
with spray. Dish in 1/3 of rice. Top with zucchini mixture, another
1/3 of rice and 1/2 of cheese. Spoon kidney beans over cheese and top
with rest of rice. Put remaining cheese on top. Cover and bake at 350
about 40 minutes.
Vegetable
Rice Salad
Combine 1/2 c. plain yogurt,
2 T. vinegar, 2 t. lemon juice, any desired seasonings. Blend well.
Combine 2 c. cooked brown rice with assorted vegetables, finely chopped
(cucumber, peas, squash, etc.) Add yogurt mix and toss lightly. Refrigerate
at least 6 hours.
Baked
Herb Rice and Nuts
1 c. sliced mushrooms
1 1/4 c. water
1/2 c. chopped shallots
1 2 oz. jar diced pimento
1/4 c. + 2 T. butter, melted
2 T. chopped fresh parsley
1 c. long grain rice
1 T. Worcestershire sauce
1/2 c. chopped pecans, toasted
1 t. thyme, rosemary, dried
1 1/4 c. undiluted chicken broth
2 bay leaves
Saute mushrooms and shallots in butter. Add rice and 1/2 c. pecans;
stir. Add broth, other ingredients; bring to boil. Remove from heat,
cover, bake at 350 for 45 min to 1 hr. Remove bay leaves before serving.
Garnish with additional toasted nuts.
Risotto
with Mushrooms
1/2 c. dried wild mushrooms
1/2 c. fresh mushrooms
Juice of 1/2 lemon
2. T. finely chopped parsley
4 c. beef or chicken stock
2 T olive oil
1 small onion, finely chopped
1 1/2 c. risotta rice
1/2 c. dry white wine
3 T. grated parmesan
Soak dried mushrooms with 1 1/2 c. warm water for at least 40 minutes.
Rinse thoroughly; filter soaking water through strainer lined with paper
towels Slice fresh mushrooms; toss with lemon juice. Melt butter (1/3
c.) or heat water; stir in mushrooms until beginning to brown. Stir
in parsley. Put in side dish. Put stock in sauce pan; add mushroom water
and simmer until needed. Heat olive oil, some butter in mushrooms pan;
stir in onion and cook until soft. Add rice, stirring to coat. Add soaked
and sautéed mushrooms, mix. Pour in wine and cook until it evaporates.
Keep adding hot liquid, ladle at a time, cooking about 20 minutes. Stir
in parmesan, taste for salt. Rest 3-4 minutes before serving.
Risotto
with Portabella Mushrooms and Lemon
2 T. olive oil
a clove garlic, chopped
2 c. sliced portabella mushrooms
1/2 c. white wine
1/4 c. fresh lemon juice
4 c. vegetable broth
1 c. arborio rice
rind from 1 lemon; salt and pepper to taste
In large skillet, add oil, garlic, and mushrooms. Cook over medium high
heat until mushrooms are soft; remove and set aside. Into skillet, add
wine, lemon juice, 2 c. broth, and rice. Bring to a boil then simmer,
covered, for 10 minutes. Stir in remaining broth and cook, covered,
for 20 minutes or until risotto is al dente. Stir in lemon rind, mushrooms,
and salt and pepper.
Smoked-Gouda
Risotto with Spinach and Mushrooms [Cooking Light]
Risotto:
2 c. water
2 cans fat-free chicken broth
1 T. butter
1/3 c. chopped shallots
2 c. Arborio rice
1/2 c. white wine
1/2 t. salt
1 1/2 c. (6 oz) shredded smoked Gouda Cheese
5 c. chopped spinach (about 5 ounces)
Combine water and broth; set aside. Melt butter in large nonstick saucepan
over medium heat. Add 1/3 c. shallots; cover and cook 2 minutes. Add
rice; cook 2 min., uncovered, stirring constantly. Stir in wine; cook
30 seconds or until liquid is nearly absorbed, stirring constantly.
Add salt and broth mixture, 1/2 c. at a time, stirring constantly until
broth is absorbed (about 20 min.) Stir in Gouda; cook just until melted.
Stir in spinach; cook until spinach is wilted.
Mushrooms:
1 T. olive oil
4 c. mushrooms (shiitake, button, cremini, oyster, portobello)
1/3 c. chopped shallots
1/4 c. dry white wine
1 1/2 c. chopped fresh thyme
1 1/2 t. chopped fresh rosemary
1 garlic clove, minced
1/4 t. salt
1/4 c. (1 oz) grated fresh Parmesan cheese
Heat olive oil in large nonstick skillet over medium-high heat. Add
mushrooms, and saute 5 minutes or until beginning to brown. Add shallots,
wine, thyme, rosemary, garlic, and saute 1 minute. Sprinkle with salt
and pepper.
Divide risotta evently among 6 bowls; top with mushroom mixture, and
sprinkle with Parmesan. Garnish with rosemary sprigs. Serves 6.
Parmesan-Risotto
Stuffed Portobellas [Cooking Light]
1 (14 1/2-ounce)
can vegetable broth
2 cups water
1 tablespoon olive oil, divided
1 cup minced fresh onion
1 cup minced celery
1 cup minced carrot
1 cup uncooked Arborio or other short-grain rice
1 cup dry white wine
1/2 cup grated Parmesan cheese
1/4 cup minced green onions or chives
4 (5-ounce) portobella mushrooms (about 6 inches wide)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1/2 cup water
1 tablespoon chopped onion
3 garlic cloves, minced
1 (10-ounce) bag fresh spinach, trimmed
Bring broth and 2 cups
water to a simmer in a medium saucepan (do not boil). Keep warm over
low heat.
Heat 2 teaspoons oil in a large sauce-pan over medium-high heat. Add
minced onion, celery, and carrot; sauté 1 minute. Add rice; sauté
5 minutes. Stir in wine; cook 5 minutes or until liquid is nearly absorbed,
stirring constantly. Add broth mixture, 1/2 cup at a time, stirring
constantly until each portion of broth is absorbed
before adding the next (about 20 minutes total). Remove from heat; stir
in Parmesan cheese and green onions. Preheat oven to 375°F.
Remove stems from mushroom caps; discard. Place mushroom caps, gill
sides up, in a 13 x 9-inch baking dish. Spoon 1 1/4 cups risotto mixture
into each cap; top each with 1 tablespoon mozzarella cheese. Pour 1/2
cup water into dish. Bake at 375°F for 30 minutes or until mushroom
caps are tender.
Heat 1 teaspoon oil in a large Dutch oven over medium-high heat until
hot. Add chopped onion and garlic; sauté 2 minutes or until tender.
Add spinach; sauté 2 minutes or until spinach is wilted. Arrange
1/2 cup spinach mixture on each plate. Remove stuffed mushrooms from
baking dish with a slotted spoon; place on spinach mixture.
Risotto
Primavera
4 1/2 cups chicken broth
2 tablespoons butter, divided
1 shallot, diced
1 garlic clove, minced
11/4 cups Arborio rice
1/4 teaspoon salt
1/4 cup thinly sliced purple onion
1/4 cup thin carrot strips
1/4 cup thinly sliced zucchini
1/4 cup thinly sliced yellow squash
1/4 cup arugula
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1/2 cup shredded Parmesan cheese
Cook broth in a saucepan over medium heat until thoroughly heated. Melt
1 tablespoon butter in a large skillet over medium-high heat; add shallot
and garlic, and sauté 2 minutes. Add rice, and cook, stirring
often, 5 minutes. Reduce heat to medium. Add warm chicken broth, 1/2
cup at a time, stirring constantly, allowing liquid to absorb between
additions. Stir in salt and pepper; set aside. Melt remaining 1 tablespoon
butter in a skillet over medium-high heat; add onion, and sauté
until lightly browned. Add carrot, zucchini, and yellow squash; sauté
5 minutes. Stir in arugula, and oregano, and cheese. Yield: 3 cups.
Squash
and Kale Risotto (Moosewood)
4 1/2-5 c. vegetable stock
or garlic broth
1 c. minced onions
2-3 t. olive oil
1.5 c. arborio rice
1/2 c. dry white wine
2 c. peeled and cube winter squash (3/4-1 inch cubes)
3 c. stemmed and chopped kale, packed
1/8-1/4 t. nutmeg
1 t fresh lemon peel
1/4 c. grated parmesan
Bring stock to boil, reduce to simmer. Meanwhile, in heavy saucepan (nonstick)
sauté onions in 2 t. of oil for 5 minutes. Using wooden spoon,
add rice and stir until well coated with oil. Add wine. You can also add
pieces of portobello mushrooms. When absorbed, ladle in 2 1/2 c. of stock,
1/2 c. at a time, stirring frequently for 2-3 min. each time until rice
has absorbed the liquid. Add squash and kale and stir. Continue adding
1/2 c. of broth every few minutes for about 10 minutes, stirring often,
until all of stock has been added and rice is tender but firm. Add nutmeg,
peel, and salt and pepper to taste. Remove risotto from heat, stir in
cheese, and stir immediately
Onion
and Feta Risotto
4 c. vegetable stock
2 c. chopped onions
4 garlic cloves, minced or pressed
2 t. olive oil
1.5 c. arborio rice
1/2 c. grated or crumbled feta cheese (about 2 ounces)
1/2 c. chopped fresh parsley
1 T. chopped fresh dill or thyme
1 t. fresh lemon peel
Heat stock or broth to simmer. Combine onions, garlic, and oil in heavy
nonstick pan and sauté for 5-6 minutes, until onions soften.
With wooden spoon, add rice, stirring until coated with oil (can add
portabello mushroom slices at this point). Add about a c. of stock into
rice and stir constantly for several minutes. Continue, adding 1/2 c.
of brother every 2-3 minutes for 20 minutes until all is absorbed. Stir
in feta, parsley, dill or thyme, and peel after removing from heat.
Add salt and pepper to taste. Can replace up to 1/2 c. of stock with
white wine. Use very sweet onions, such as Vidalia or Bermuda.
Fat-free
Risotto
1/2 c. minced yellow onion
3 c. basic chicken broth
1 c. arborio rice
1/4 c. chopped fresh herbs
Microwave onions in 11x8 1/2 dish for 2 minutes. Stir in rice and book,
uncovered, 1 minute. Stir in broth. [Could include white wine as part
of measure] Cook, uncovered, 9 minutes. [Could add mushrooms, peas, /or
shrimp at this point.] Stir and cook 9-11 minutes more until rice is al
dente. Remove from oven. Add herbs, if desired. Cover with kitchen towel
and let stand 5 minutes until rice absorbs excess liquid.
Risotto
Florentine
1/2 cup onion, chopped
1 clove garlic, minced
1 cup arborio rice
3 cups vegetable broth
1/2 teaspoon saffron threads
1 can cannillini beans
1 package thawed frozen spinach
Spray a 10 inch skillet with the cooking spray. Cook garlic and onion
over medium-high heat for about 2 minutes until onion is crisp-tender.
Add rice and stir to coat with onion garlic mixture. Stir in broth and
saffron. Heat to boiling; stir once thoroughly and reduce heat. Cover
and simmer 20 to 25 minutes or until rice is almost tender and liquid
is absorbed. Stir in remaining ingredients. Cover and let stand 5 minutes.
Top with fatfree parmesan cheese.
Risotto
with Fresh Asparagus
2 1/2 cups low-sodium chicken
broth
1 clove garlic, chopped
4 tablespoons onion, finely chopped
1 teaspoon lemon zest
3/4 cup short-grain rice
1 pound asparagus spears
Pour stock into saucepan. Bring to boil and let simmer over low heat.
In a heavy skillet, saute garlic and onions in water or sm. amount of
stock . Cookover low heat until onions turn soft. Add lemon zest and
rice. Stir with a fork until rice is well coated. Add one cup warm stock;
cook over low heat until liquid is absorbed, stirring occas. with a
fork. Repeat with another cup of stock. Then add remaining 1/2 C stock.
When absorbed, rice should be done. Steam asparagus after cutting into
1 inch pieces. Add asparagus to risotto just before serving.
GRAINS
Bulgur with Savory Greens
2 1/2 c. chopped onions
4 garlic cloves, minced or pressed
1 T. olive oil
1 lb. Swiss chard or secarole, rinsed and chopped
2 T. fresh lemon juice
1 1/2 c. bulgur
1 t. salt
2 1/2 c. water
In large skillet, sauté onions and garlic in oil about 8 minutes.
Add greens and lemon juice, cover, and cook until greens are wilted. Stir
in bulgur and salt. Add water, cover, and cook on medium-low heat about
15 minutes, until bulgur is tender and most of the water has been absorbed.
You can add can of black-eyed peas. Add more lemon juice to taste. Serve
garnished with lemon wedges and mint; can toss in some balsamic vinegar
at end.
Vegetable
Oat Pilaf
1/2 cup chopped mushrooms
1/2 cup chopped green bell pepper
1/2 cup sliced green onions
1 tablespoon vegetable oil
1-3/4 cups Oats (quick or old fashioned, uncooked)
2 egg whites or 1/4 cup egg substitute
3/4 cup low-sodium chicken broth
1 medium tomato, seeded, chopped
Saute mushrooms, green pepper and onion in oil 2 to 3 minutes. Mix oats
and egg whites until oats are evenly coated. Add oats to vegetable mixture
in skillet; cook over medium heat until oats are dry and separated,
about 5 to 6 minutes. Add broth; continue cooking 2 to 3 minutes until
liquid is absorbed. Stir in tomato. Serve immediately.
Orzo
with Lemon and Herbs
Bring 3 qts vegetable stock
to boil; add 3 c. orzo and cook 10-15 min. Drain; toss with 1/4 c. chopped
fresh herbs (parsley, basil, tarragon) and 1/4 c. fresh lemon juice. Season.
Serve hot, cold, or room temperature.
Hearty
Lentil-Barley Dish
1 1/2 c. tomato juice
1 /4 c. water
1/4 c barley
1/4 c. lentils
2 celery stalks, diced
1/2 med onion, sliced
1/4 c diced carrot
1/2 c. diced potato
1/8 t leaf savory, leaf chervil; 1/4 t. leaf thyme
1/2 t tarragon
Simmer juice, water, barley and lentils over medium heat 15 min. Add celery,
onion, carrot, potato and herbs; simmer 30 min or until lentils and barley
are tender.
Microwaved
Barley Vegetable Pilaf
1 c. chopped onion
4 oz. mushrooms, sliced
1 T. olive oil
1 c. medium pearl barley
3 t. instant chicken bouillon
3 c. boiling water
1 medium red bell pepper, diced
1 medium zucchini, sliced
Combine onion, mushrooms and oil in 2-qt glass measure; cover with vented
plastic wrap. Microwave 3 minutes. Add barley, bouillon, water; re-cover
and microwave 2-3 minutes. Then microwave on medium 15 minutes. Add vegetables;
re-cover. Microwave on medium 10 minutes. Let stand 5 min. fluff.
Mixed
Grain Pilaf
1/4 c. butter
1/3 c. barley
1/2 c. chopped almonds or walnuts
1/3 c. brown rice
1 large chopped onion
1/3 c. bulgur wheat
1 large carrot, shredded
2 1/2 c. diluted chicken or beef broth
1/3 c. chopped fresh parsley
1 minced clove garlic
1/4 c. sherry or water
3/4 t. dried basil, oregano
Sauté nuts; remove from pan. Sauté onion, parsley, garlic.
Add grains; cook until lightly brown. Add broth, rest, stir, bring to
boil; cover; simmer 45 min. Let stand covered 10 min. Garnish with almonds.
Oat
Mushroom Pilaf
1 c. steel cut oats
2 c. chicken or vegetable broth (can add water to can)
1 T. peanut or safflower oil
1 medium onion, finely chopped
1/4 t ground black pepper
1/3 pound mushrooms, sliced
3 T. minced fresh parsley
In heavy bottom saucepan, sauté oats in oil for 3 to 4 minutes,
stirring frequently. Add onions and sauté 3 more minute. Add mushrooms
and sauté 5 more minutes. Add broth and pepper and bring to boil.
Lower heat and cover, simmering for 40 minutes, stirring once or twice
until liquid absorbed. Check pan after 35 min. and add some water if too
dry, or remove cover if too wet. Stir in parsley.
Quick
Barley and Musroom Risotta [with Kale]
2 t. olive oil
1 large onion (1 c. chopped)
1 package sliced portobello mushrooms
[well chopped kale (2-3 cups)]
1 t. bottled minced garlic
1 can beef broth or onion soup
3/4 cup quick-cooking barley
2 T non-fat sour cream
salt and pepper
In large nonstick skillet with lid, heat oil; peel and chop onion, adding
it to skillet as you chop. Chop mushrooms in large chunks and add them;
then add kale. Raise heat to medium-high and cook 1 minute. Add garlic,
broth, and barley and stir well; cover skillet, raising heat and bring
to boil. Stir from time to time, cooking 10-12 minutes, adding some red
wine if too dry. Stir in sour cream. [tested 10/99] |