Hot Food & Recipes

Servings: 4 servings
Category: Rice | Side dishes | Vegetables
Ingredients

• 1 c Frozen mixed vegetables
• 1 tb Chopped almonds
• 1 ts Minced garlic
• 3 c Cooked rice
• 1/4 c Defatted chicken broth
• 2 tb Chopped fresh parsley
• Salt and pepper

Directions
In a large nonstick skillet, stir vegetables almonds, and garlic over med-high heat 5 minutes. Add remaining ingredients. Stir 5 minutes or until the liquid has evaporated and rice is golden brown. Season with salt and pepper. Serves 4. Per serving: 214 cal, 1.7g fat, 169 mg sodium. Recipe by: Prevention Magazine, February 1999, page 124 Posted to EAT-LF Digest by Kathleen on Mar 28, 1999, converted by MM_Buster v2.0l.

Servings: 24 servings
Category: Rice | Dressings & | Wild rice
Ingredients

• 9 c Cooked wild rice
• 9 c Coarse day-old bread
• Margarine or bacon; 2
• 3/4 c Chopped onion
• 1 1/2 c Chopped celery and leaves
• 1 1/2 ts Salt; or to taste
• 3/4 ts Pepper
• 1 tb Dried herbs; such as thyme
• -and sage, crumbled
• Poultry seasoning; to taste

Directions
The night before, cook wild rice. Break bread into chunks and saute in oil or margarine (see note). Saute onions and celery. Measure spices. Combine all ingredients in a deep bowl. Mix lightly; for dry stuffing, add little or no liquid; for moist stuffing, add hot broth or water to moisten crumbs. Refrigerate overnight. Place stuffing in turkey just before roasting. Roast turkey according to label. Bake extra stuffing in a greased casserole during last 30 minutes. YIELD: Stuffing for a 12 Lb. Turkey recipe from GLADYS BARRON http://www.barronspecialties.com/recipes.htm MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/16/98; adapted by pdH 1999. cals 302, 3 g fat, 3g fiber. NOTES : Original recipe called for 1 pound bacon, fried until crisp; drained on paper towels and crumbled. It also reserves 3/4 cup bacon drippings to saute onions, etc. Recipe by: Minnesota Paddy Wild Rice Recipes, Etc. No. 91a Posted to EAT-LF Digest by Pat_H on Nov 12, 1999, converted by MM_Buster v2.0l.

Servings: 1 servings
Category: Rice
Ingredients

• 1 c Cannellini Beans; Dried
• 1 c Lima Beans; Dried
• 2 tb Olive Oil
• 1 2/3 c Tomato; Chopped
• 1 c Red Bell Pepper; Chopped
• 1 c Yellow Pepper; Chopped
• 3/4 c Onion; Chopped
• 3/4 c Zucchini; Diced
• 3/4 c Yellow Squash
• 1 ts Dried Rosemary
• 2 Garlic Cloves; Minced
• 2/3 c Water
• 1/3 c Kalamata Olives; Pitted And
• -Sliced
• 1 1/4 ts Saffron Threads; Crushed
• 1 ts Paprika
• 1/2 ts Salt
• 1/4 ts Pepper
• 14 1/2 oz Vegetable Broth
• 3 c Cooked Wild Rice

Directions
Sort and wash beans; place in a large dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans in a colander, and set aside. Heat oil in a large Dutch oven over medium heat. Add tomato and next 7 ingredients (tomato through garlic); saut?5 minutes or until tender. Add beans, water, and next 6 ingredients (water through broth); cover, reduce heat, and simmer 1 hour or unitl beans are tender. Stir in rice, and simmer an additional 3 minutes or until thoroughly heated. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn on Jan 30, 1999, converted by MM_Buster v2.0l.

Servings: 2 servings
Category: Rice | Side dishes | Vegetables
Ingredients

• 1 lg Red sweet potato; peeled and
• -cut into 1/8-inch cubes
• -(about 1+1/4-cups)
• 1 ts Olive oil
• 1 ts Unsalted butter; or more oil
• 1 pn Coarsely ground pepper
• 1/4 c Dry sherry
• 1 1/2 c Vegetable stock; heated
• 4 Green onions; trimmed and
• -diced
• 1 Garlic clove; minced
• 4 tb Chopped fresh cilantro; or
• -less to taste
• 2/3 c Cooked basmati rice; cold

Directions
note – *Inspirations and adaptations* Ming Tsai suggested preparing a brunoise of sweet potato as we would risotto. This recipe is the result of that suggestion. It combines some of our favorite foods. We mixed the caramelized sweet potato with leftover (cold) basmati rice, garlic and fresh cilantro. We served it with steamed broccoli spears and an entree (grilled herb chicken breast or seitan patty). It is easy and fast; a great new way to prepare a vegetable. Serve to company. 1) Heat a 3-quart non-stick sauce pan with heavy bottom over high heat; add oil and butter and swirl to melt and coat bottom of pan. Add the diced potato and shake pan to coat the cubes. Season with pepper and cook over high heat, stirring/shaking frequently until almost al dente, about 8 minutes total. 2) Add the wine and burn off alcohol (1-2 minutes). Add heated broth, 1/3 cup at a time; add more only after the previous liquid is almost completely absorbed. A sauce will form after about 1 cup of the broth has been used. 3) When the sauce forms, add the green onions and garlic and cook for 1 or 2 minutes. Add 1/4 cup of broth and cook for about 3 to 5 minutes more. Finally, add the cold rice and the cilantro. Stir to combine. Add the last 1/4 cup of broth and heat through. Serve at once or keep warm on a very slow burner. EACH SERVING: 413 cals, 8g fat (19% cff). Serve as a side dish. Estimated by Mastercook. Recipe tested by Pat and Bob Hanneman 3/99 fn *Inspirations and Adaptations is the name of a chapter in Alice Waters ‘ CHEZ PANISSE MENU COOKBOOK. Recipe by: Hanneman: 03/11/1999 Riverside (see note) Posted to EAT-LF Digest by PatHanneman on Mar 11, 1999, converted by MM_Buster v2.0l.

Servings: 4 servings
Category: Rice | Soy product | Vegetarian
Ingredients

• 1/2 c Soy sauce
• 1/2 ts Grated gingerroot
• 1 tb Rice vinegar
• 4 oz Firm tofu; cubed
• 2 tb Vegetable oil; or less
• 1 lg Sweet potato; cooked but
• -still firm, peeled and
• -diced
• 6 Green onions; trimmed, green
• -and white parts, 1/2-inch
• -chop
• 3 c Cooked rice
• Salt and black pepper; to
• -taste

Directions
1) In a cup or small bowl, mix together the soy, ginger, and rice finegar. Pour over the cubed tofu and marinate for about 5 minutes. 2) Heat oil in a wok or large skillet. Add the sweet potato, onions and tofu with the marinade. Stir fry until the tofu is lightly browned. 3) Add the rice, and stiry fry 3 minutes longer. Add salt and pepper. Serve hot. ONE-THIRD recipe: 365 cals, 9g protein, 11g fat (28% cff) 57g carb. est by publisher. SOURCE: Flavors of Korea: Delicious vegetarian cuisine / Deborah Coultrip-Davis, Young Sook Ramsay (1998 Book Publishing Co) <>kitpath@earthlink.net 3/99 NOTES : Makes 2 generous main-dish servings or 4 side-dish servings. Cook use of left over rice. Recipe by: Flavors of Korea: Vegetarian Cuisine 1998 Posted to EAT-LF Digest by PatHanneman on Mar 31, 1999, converted by MM_Buster v2.0l.

Servings: 4 servings
Category: Rice & grai | Vegetarian
Ingredients

• 1 tb Vegetable oil
• 2 ts Garlic; crushed
• 1/2 c Onion; chopped
• 1/2 c Zucchini; chopped
• 1/4 c Sweet red peppers; chopped
• 1 c Rice; uncooked
• 1 1/2 c Chicken stock
• 1 ts Oregano
• 1 ts Dried basil
• 1 ts Chili powder
• 1/4 c Black olives; sliced
• 2 oz Feta cheese; crumbled

Directions
In a large nonstick saucepan, heat the oil; saute the garlic, onion, zucchini, and red pepper until softened, approximately 5 minutes. Add the rice and brown for 2 minutes, stirring constantly. Add the stock, oregano, basil, chili powder, and olives; covver and simmer for approximately 20 minutes or until tender. Pour into a serving dish and sprinkle with the cheese. Serves 4. Per serving: calories: 268 total fat: 8 g [27% of calories] sodium: 295 mg sat.fat: 3 g cholesterol: 13 mg Recipe by: Nutrition Action Healthletter Posted to EAT-LF Digest by KSBAUM@aol.com on Mar 1, 1999, converted by MM_Buster v2.0l.

Servings: 4 servings
Category: Rice | Lowfat
Ingredients

• 2 ts Olive oil; may be tripled
• 1/2 c Okra
• 4 oz Zucchini; cut into thin
• -strips
• 2 Celery stalks; sliced
• 1/2 c Green beans; trimmed and cut
• -and sliced lengthwise,
• -optional
• 1 Green bell pepper; cut into
• -strips
• 1 Green chile; such as anaheim
• -chili pepper, sliced
• 1 ts Chili powder
• 1 ts Ground coriander
• 1 ts Garam masala or curry powder
• 1/2 ts Ground cinnamon
• 4 tb Almonds; blanched, chopped
• -or slivered, may be doubled
• 1/2 c Wild rice
• 1/4 c Brown rice; rounded measure
• 1/4 c Wheatberries; presoaked and
• -dried or Wehani rice
• 2 tb Soy sauce; low sodium
• 2 1/2 c Low-fat vegetable broth

Directions
———————————ADDITIONS——————————— 4 tb Plain nonfat yogurt; -sweetened with 1 tb Nonfat dry milk powder; or -5-tbl heavy cream 2 tb Chopped fresh parsley; or -cilantro leaves, divided -use Freshly ground black pepper Ground flaxseed or bran -buds; optional Feast for the eyes! There is something very pleasing both to the eye and the palate about a mixture of green vegetables and rice. All the grains should cook in the same amount of time (30 to 40 minutes). Adjust cooking time for grains if necessary. Add extra crunch by mixing the parsley with wheatgerm or bran buds before using as directed. 1. Trim the green beans of stems and marks. Cut once lengthwise (optional) and cut into 1-inch lengths or slightly longer. 2. Heat the oil in a wok or frying pan, and saute the vegetables for 5 minutes. Add the spices, nuts, and rices and cook for 1 minute. Stir in the soy sauce and broth, bring to a boil. Reduce the heat, cover, and simmer until all the liquid has been absorbed and the grains are fully cooked: from 30 to 40 minutes depending on the combination of grains you have chosen. 3. Stir in the yogurt or cream, and half the parsley. Add pepper, adjust salt. Transfer to a warmed serving dish, sprinkle with remaining parsley, and serve. Ref: THE SOY SAUCE COOKBOOK, by Jenny Stacey and Maureen Keller (1998: Quintet, London). >EACH serving 273 cals, 8g fat (26% cff); estimated by MasterCook. E*mail edition from kitpath@earthlink.net (Pat Hanneman) 3/99 Tip: Mix coarsely ground pepper with ground flaxseed and keep (chilled) in a shaker; use like pepper. -pat Recipe by: Jenny Stacey and Maureen Keller Posted to EAT-LF Digest by PatHanneman on Mar 07, 1999, converted by MM_Buster v2.0l.

Servings: 1 servings
Category: Rice | Pam
Ingredients

• 4 c Uncooked Japanese rice
• (kind that sticks together
• -after cooking)
• 4 c Water; to cook rice
• 5 Sushi nori sheets; (seaweed
• -in big squares)
• 1 cn Spam or Spam Lite -; (12 oz)
• 1/4 c Soy sauce
• 1/4 c Sugar
• 1/4 c Rice wine; (mirin or
• -aji-mirin)

Directions
Cook rice in rice cooker for best results, allow approximately 20 to 25 minutes. If no rice cooker is available pour rice and water into a large saucepan that is made from heavy material. Heat water and rice until boiling then immediately turn down and simmer for approxiamately 20 to 25 minutes, or until soft. Boil soy sauce, sugar and rice wine. After it boils, turn off flame. Cut spam into 1/4-inch wide slices. Fry in pan. Soak fried spam in soy sauce mixture. Line a musubi-maker with a piece of waxed paper that is the same size as the sushi nori. Then place sushi nori inside so that both edges stick straight up. Spread cooked rice across bottom of musubi maker, on top of nori (1/4-inch high is fine). Place two pieces of Spam in musubi maker on top of rice. Spam should cover most of the length of the musubi maker. Spread more cooked rice on top of Spam, about 1/4-inch high. Fold over one side of the nori. Use musubi maker insert to press down on top of nori, rice and spam. Fold over other side of nori and press down. Remove musubi log from maker, but leave wax paper for next use. Cut each log into four pieces. This recipe yields ?? servings. Source: “Undocumented, but from somewhere on the WWW” S(Formatted for MC5): “10-08-1999 by Joe Comiskey – jcomiskey@krypto.net” Per serving: 232 Calories (kcal); trace Total Fat; (0% calories from fat); 4g Protein; 56g Carbohydrate; 0mg Cholesterol; 4144mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 3 1/2 Other Carbohydrates Recipe by: n/a Converted by MM_Buster v2.0n.

Servings: 10 Servings
Category: Rice | Side dish | Casserole
Ingredients

• 3 c Cooked white rice
• 1 c Frozen bell pepper stir-fry
• - from 1 lb package
• 14 1/2 oz Can diced peeled tomatoes
• - with spicy seasonings
• 8 oz Can tomato sauce

Directions
1. Heat oven to 350 degrees. In ungreased 1 1/2-quart casserole, combine all ingredients; mix well. 2. Bake at 350 degrees for 35 to 40 minutes or until thoroughly heated. Nutrition Information Per Serving: 80 Calories, 0 g Fat, 310 mg Sodium taken from Pillsbury Classic Cookbooks magazine. Posted to MM-Recipes Digest by Paula on Aug 15, 1998