COOKING WITH RICE
(Page 4 of 5)
2 tablespoons olive oil
4 cloves garlic, minced
1 medium onion, finely chopped
1½ cups arborio rice
1 cup chicken broth
1 can (28 ounces) Italian plum tomatoes, chopped. Save
juice.
½ cup water
salt (optional)
freshly ground pepper
¼ teaspoon cayenne pepper
½ cup freshly grated parmesan or romano cheese
1/3 cup pesto sauce, homemade or bottled
RELATED CONTENT
Rice is a delicious and versatile grain that’s fun to grow yourself. And, because commercial grain ...
Various aspects of rice growing are discussed....
Grains Across America
If there’s a lesson we can learn from America’s native prairie, it’s t...
The benefits of whole grain foods, including sponge and dough bread recipes....
In large pot, heat olive oil; add garlic and onions.
Sauté but don't brown. Add rice and stir for one
minute. Add broth and cook on medium heat (uncovered) for
five minutes, stirring occasionally. When rice begins to
stick, add tomatoes and juice. Cook for about 10 minutes
until rice begins to stick again. Add seasonings, cheese,
and pesto. Serve immediately topped with grated cheese.
Pesto
3 cloves garlic
2 tablespoons pine nuts or walnuts
2 cups fresh basil leaves (or substitute cilantro or
parsley)
2 tablespoons lemon juice
2 tablespoons olive oil (or more if dry)
dash cayenne and salt
¼ cup freshly grated parmesan cheese
In food processor or by hand, chop garlic and nuts. Add
basil and chop. Add rest of ingredients and blend. Serve
immediately or freeze in plastic wrap—the pesto turns
brown quickly.
Broccoli-Cheese Pie
Crust:
2 cups cooked, warm rice
1 tablespoon oil
1 tablespoon butter, melted
Filling:
1 teaspoon oil
1 small onion, minced
2 cups broccoli, chopped
2 eggs
½ cup low-fat milk
¼ teaspoon cayenne pepper
¼ teaspoon salt
1/8 teaspoon nutmeg freshly ground pepper
1½ cups low-fat cheddar cheese, grated
Preheat oven to 350° F. In a nine-inch pie pan, mix
rice, butter, oil. Pat on bottom and sides. Bake for five
minutes and remove. Sauté onion for about one minute
in a small skillet or in the microwave. Place onion and
broccoli on top of crust. In a blender or food processor,
mix eggs, milk, pepper, salt, and nutmeg. Pour mixture over
broccoli and onions. Sprinkle grated cheese on top. Bake 30
to 35 minutes until a knife placed in the center of pie
comes out clean. (Don't over-bake or broccoli will be
overcooked.)
Southwestern Salad
2 cups long-grain, cooked brown rice (works best cooked
at least one day before and refrigerated)
1 cup corn, fresh or frozen
1 15 ounce can of small red beans (kidney or black beans
can be used instead)
1 green or red pepper, chopped
½ medium red onion, finely chopped
3-4 green onions, chopped
½ cup cilantro (or parsley), chopped
Page:
<< Previous 1 |
2 |
3 | 4 |
5 |
Next >>
