Re: Fwd: Rice Recipes

[Guest guest]

Thanks Adeena,

I think my gang would probably turn their nose up at the Artichoke one but that sounds so yummy I'm going to make some just for me (and of course when I say they can't have it, just about all of them will probably decide they want to taste it!!)

:-) in VA

Fwd: Rice Recipes

With all the rice recipes going through, I thought I'd send these in, too! I just got them from a different group I'm on - Old Fashioned Living. They are naturally GF, with the sub of GF soy sauce. Now, if I could sneak the Artichoke Rice recipe past my dh onto the table... it looks yummy! ~AdeenaFRIDAY'S RECIPES: SCRATCH RICE RECIPESI'll admit that boxed rice mixes are mighty convenient. I loved using them in my lunch stir-fries until I realized how much sodium was in a serving. I know from emails that many of you are also watching your sodium, as well as your fat. Processed foods are not a good thing, including the boxes or packets of rice and noodles. I've been experimenting on some recipes to use for lunch and as side dishes. A note on soy sauce-- it's FULL of sodium and even the low sodium types aren't that great. Try using less, and if possible cut it out of the recipe to make it a lower salt dish. I use fresh ground pepper and leave out the salt. I also buy low sodium broth or make my own. Rice has gotten a bad rap from low carb dieters, but aswith many things, if you use it in moderation mixed with vegetables it's a good choice.Oriental Brown RiceIngredients:5 cups chicken broth1 cup fresh or frozen peas2 cups long grain brown rice1/4 cup sweet onion, sliced thin then halved2 garlic cloves, minced1 tbsp. GF soy sauce1/2 tsp. cumin1/2 tsp. basil1/4 tsp. celery seed1/4 tsp. ground black pepperolive oiloptional: 1 tsp. sesame oilRinse rice well. In a medium to large pan (a skillet with a lid will work too) Sauté garlic and onion in a small amount of olive oil till softened and lightly browned. Rinse the rice, and add to the pot. Stir in the other ingredients, cover and bring just to a boil. Turn down the heat and simmer until the rice is tender and liquid has been absorbed, usually it takes about an hour. The rice will have cooking time on the package. Remove from heat, cool for 10 minutes and stir with a fork. .Spicy Rice and LentilsIngredients:1 cup brown basmati rice1 cup red lentils1 medium sweet onion, halved and thinly sliced1 tablespoon minced fresh ginger2 teaspoons minced garlic1 dried red chili or a 1/2 tsp. red pepper flakes3/4 teaspoon ground turmericboiling water2 tablespoons fresh lemon juicechopped cilantro for garnish (optional)In large nonstick saucepan, sauté the onion for 2-3 minutes until the onion is soft. Add the ginger, garlic, dried chile, and turmeric. Sauté 1 minute. Add the rice and lentils, stirring to mix. Add boiling water to cover ingredients by 1/2 inch. Bring back to a boil, reduce heat, cover and simmer 45-50 minutes or till liquid is absorbed and the rice and lentils are tender. Remove the pan from heat and allow it to sit, covered, about 5 minutes. Fluff with fork. Drizzle the lemon juice and garnish with chopped cilantro, if desired. Split Pea and Rice SoupIngredients:1 cup dried split peas2 bay leaves3 cups water2 cups onions, chopped2 large garlic cloves, minced1/4 cup olive oil1 teaspoon ground cumin1/2 teaspoon cinnamon1/4 teaspoon cayenne1/2 teaspoon ground cardamom2 cups vegetable, chicken or ham stock2 teaspoons fresh lemon juice1/2 cup cooked ricesalt and ground black pepper1/4 cup fresh parsley, choppedRinse the split peas and place them in a pan with 3 cups of water with the bay leaves. Bring to a boil, reduce heat, cover and simmer till tender. This takes about 45 minutes, depending on how soft you prefer them. I don't like mushy peas. Meanwhile, in a skillet, sauté the onions and garlic with a small amount ofoil. Sauté until soft. Mix in the spices and sauté for 5 minutes or so, stirring frequently. Set aside. When the split peas are tender, stir in the onion mixture along with the stock. Add the lemon juice and cooked rice. Season with salt and pepper. Stir in the parsley and gently reheat.Artichoke RiceIngredients:2 (6 ounce) jars marinated artichoke hearts2 cups quick cooking rice2 cups chicken stock or water with chicken base added1/4 cup grated ParmesanMinced fresh parsleyDrain the artichoke marinade into a measuring cup and add enough water to equal 2 cups. Combine 2 cups broth, the 2 cups of the marinade/water mixture in a medium pan and bring to boil. Add the rice and return to a boil. Remove from heat, cover and allow to stand for 5 minutes. Stir in half of the artichokes, and all of the cheese. mix well. Top with remaining artichokes and minced parsley before serving. Makes 6 ServingsVegetable Fried RiceIngredients:3 cups cooked rice, any type--leftover or cooled1 tablespoon peanut or vegetable oil1/2 cup mushrooms, sliced1/2 cup thinly sliced carrots1/2 cup frozen peas1 cup fresh bean sprouts2 medium green onions, trimmed and sliced1/4 cup leftover pork, beef, chicken or shrimp, choppedOptional:2 eggs2-3 tablespoons GF reduced sodium soy sauce1 tsp. sesame oilHeat oil over medium heat in a large nonstick skillet or wok. Sauté the mushrooms and carrots in oil for 2-4 minutes or until done to how you like---usually crisp tender. Add the bean sprouts, onions, meat and rice.Stir-fry until everything is heated through. If using egg, push the rice mixture to one side of the skillet and reduce heat. Beat the eggs slightly in a small bowl and add to the empty side of the skillet. Cook over medium heat, stirring frequently until eggs are cooked but still moist. Mix the eggs with the rice mixture, stir in soy sauce and sesame oil. Makes 6-8 ServingsNotes: I make this all the time, usually without measurements. I use the sesame oil as a seasoning because it has no sodium. You can also add sesame seeds to the stir-fry. The peanut oil costs more, but it adds some flavor too. I try to stay away from the soy sauce, but if I use it I only use a tablespoon, if that. Brown rice is really good here-- I have used brown Minute Rice and it's nice. You can also throw in some unsalted nuts for a nice change!

[Guest guest]

Thanks Adeena,

I think my gang would probably turn their nose up at the Artichoke one but that sounds so yummy I'm going to make some just for me (and of course when I say they can't have it, just about all of them will probably decide they want to taste it!!)

:-) in VA

Fwd: Rice Recipes

With all the rice recipes going through, I thought I'd send these in, too! I just got them from a different group I'm on - Old Fashioned Living. They are naturally GF, with the sub of GF soy sauce. Now, if I could sneak the Artichoke Rice recipe past my dh onto the table... it looks yummy! ~AdeenaFRIDAY'S RECIPES: SCRATCH RICE RECIPESI'll admit that boxed rice mixes are mighty convenient. I loved using them in my lunch stir-fries until I realized how much sodium was in a serving. I know from emails that many of you are also watching your sodium, as well as your fat. Processed foods are not a good thing, including the boxes or packets of rice and noodles. I've been experimenting on some recipes to use for lunch and as side dishes. A note on soy sauce-- it's FULL of sodium and even the low sodium types aren't that great. Try using less, and if possible cut it out of the recipe to make it a lower salt dish. I use fresh ground pepper and leave out the salt. I also buy low sodium broth or make my own. Rice has gotten a bad rap from low carb dieters, but aswith many things, if you use it in moderation mixed with vegetables it's a good choice.Oriental Brown RiceIngredients:5 cups chicken broth1 cup fresh or frozen peas2 cups long grain brown rice1/4 cup sweet onion, sliced thin then halved2 garlic cloves, minced1 tbsp. GF soy sauce1/2 tsp. cumin1/2 tsp. basil1/4 tsp. celery seed1/4 tsp. ground black pepperolive oiloptional: 1 tsp. sesame oilRinse rice well. In a medium to large pan (a skillet with a lid will work too) Sauté garlic and onion in a small amount of olive oil till softened and lightly browned. Rinse the rice, and add to the pot. Stir in the other ingredients, cover and bring just to a boil. Turn down the heat and simmer until the rice is tender and liquid has been absorbed, usually it takes about an hour. The rice will have cooking time on the package. Remove from heat, cool for 10 minutes and stir with a fork. .Spicy Rice and LentilsIngredients:1 cup brown basmati rice1 cup red lentils1 medium sweet onion, halved and thinly sliced1 tablespoon minced fresh ginger2 teaspoons minced garlic1 dried red chili or a 1/2 tsp. red pepper flakes3/4 teaspoon ground turmericboiling water2 tablespoons fresh lemon juicechopped cilantro for garnish (optional)In large nonstick saucepan, sauté the onion for 2-3 minutes until the onion is soft. Add the ginger, garlic, dried chile, and turmeric. Sauté 1 minute. Add the rice and lentils, stirring to mix. Add boiling water to cover ingredients by 1/2 inch. Bring back to a boil, reduce heat, cover and simmer 45-50 minutes or till liquid is absorbed and the rice and lentils are tender. Remove the pan from heat and allow it to sit, covered, about 5 minutes. Fluff with fork. Drizzle the lemon juice and garnish with chopped cilantro, if desired. Split Pea and Rice SoupIngredients:1 cup dried split peas2 bay leaves3 cups water2 cups onions, chopped2 large garlic cloves, minced1/4 cup olive oil1 teaspoon ground cumin1/2 teaspoon cinnamon1/4 teaspoon cayenne1/2 teaspoon ground cardamom2 cups vegetable, chicken or ham stock2 teaspoons fresh lemon juice1/2 cup cooked ricesalt and ground black pepper1/4 cup fresh parsley, choppedRinse the split peas and place them in a pan with 3 cups of water with the bay leaves. Bring to a boil, reduce heat, cover and simmer till tender. This takes about 45 minutes, depending on how soft you prefer them. I don't like mushy peas. Meanwhile, in a skillet, sauté the onions and garlic with a small amount ofoil. Sauté until soft. Mix in the spices and sauté for 5 minutes or so, stirring frequently. Set aside. When the split peas are tender, stir in the onion mixture along with the stock. Add the lemon juice and cooked rice. Season with salt and pepper. Stir in the parsley and gently reheat.Artichoke RiceIngredients:2 (6 ounce) jars marinated artichoke hearts2 cups quick cooking rice2 cups chicken stock or water with chicken base added1/4 cup grated ParmesanMinced fresh parsleyDrain the artichoke marinade into a measuring cup and add enough water to equal 2 cups. Combine 2 cups broth, the 2 cups of the marinade/water mixture in a medium pan and bring to boil. Add the rice and return to a boil. Remove from heat, cover and allow to stand for 5 minutes. Stir in half of the artichokes, and all of the cheese. mix well. Top with remaining artichokes and minced parsley before serving. Makes 6 ServingsVegetable Fried RiceIngredients:3 cups cooked rice, any type--leftover or cooled1 tablespoon peanut or vegetable oil1/2 cup mushrooms, sliced1/2 cup thinly sliced carrots1/2 cup frozen peas1 cup fresh bean sprouts2 medium green onions, trimmed and sliced1/4 cup leftover pork, beef, chicken or shrimp, choppedOptional:2 eggs2-3 tablespoons GF reduced sodium soy sauce1 tsp. sesame oilHeat oil over medium heat in a large nonstick skillet or wok. Sauté the mushrooms and carrots in oil for 2-4 minutes or until done to how you like---usually crisp tender. Add the bean sprouts, onions, meat and rice.Stir-fry until everything is heated through. If using egg, push the rice mixture to one side of the skillet and reduce heat. Beat the eggs slightly in a small bowl and add to the empty side of the skillet. Cook over medium heat, stirring frequently until eggs are cooked but still moist. Mix the eggs with the rice mixture, stir in soy sauce and sesame oil. Makes 6-8 ServingsNotes: I make this all the time, usually without measurements. I use the sesame oil as a seasoning because it has no sodium. You can also add sesame seeds to the stir-fry. The peanut oil costs more, but it adds some flavor too. I try to stay away from the soy sauce, but if I use it I only use a tablespoon, if that. Brown rice is really good here-- I have used brown Minute Rice and it's nice. You can also throw in some unsalted nuts for a nice change!

[Guest guest]

Wonderful recipes this morning gang!! Gee ...Eggplant and Artichokes in one week! Have they checked you for a fever? hehe That Con Queso Rice DOES sound good and I might have to try that soon too! Stir fries have never been my forte. But I think I'll give one of these a whirl as well!! Thanks all!! kathi":-)" wrote: Thanks Adeena, I think my gang would probably turn their nose up at the Artichoke one but that sounds so yummy I'm going to make some just for me (and of course

when I say they can't have it, just about all of them will probably decide they want to taste it!!) :-) in VA Fwd: Rice Recipes With all the rice recipes going

through, I thought I'd send these in, too! I just got them from a different group I'm on - Old Fashioned Living. They are naturally GF, with the sub of GF soy sauce. Now, if I could sneak the Artichoke Rice recipe past my dh onto the table... it looks yummy! ~AdeenaFRIDAY'S RECIPES: SCRATCH RICE RECIPESI'll admit that boxed rice mixes are mighty convenient. I loved using them in my lunch stir-fries until I realized how much sodium was in a serving. I know from emails that many of you are also watching your sodium, as well as your fat. Processed foods are not a good thing, including the boxes or packets of rice and noodles. I've been experimenting on some recipes to use for lunch and as side dishes. A note on soy sauce-- it's FULL of sodium and even the low sodium types aren't that great. Try using less, and if possible cut it out of the recipe to make it a lower salt dish. I use fresh ground pepper and leave out the

salt. I also buy low sodium broth or make my own. Rice has gotten a bad rap from low carb dieters, but aswith many things, if you use it in moderation mixed with vegetables it's a good choice.Oriental Brown RiceIngredients:5 cups chicken broth1 cup fresh or frozen peas2 cups long grain brown rice1/4 cup sweet onion, sliced thin then halved2 garlic cloves, minced1 tbsp. GF soy sauce1/2 tsp. cumin1/2 tsp. basil1/4 tsp. celery seed1/4 tsp. ground black pepperolive oiloptional: 1 tsp. sesame oilRinse rice well. In a medium to large pan (a skillet with a lid will work too) Sauté garlic and onion in a small amount of olive oil till softened and lightly browned. Rinse the rice, and add to the pot. Stir in the other ingredients, cover and bring just to a boil. Turn down the heat and simmer until the rice is tender and liquid has been absorbed, usually it takes about an hour. The rice will have cooking time

on the package. Remove from heat, cool for 10 minutes and stir with a fork. .Spicy Rice and LentilsIngredients:1 cup brown basmati rice1 cup red lentils1 medium sweet onion, halved and thinly sliced1 tablespoon minced fresh ginger2 teaspoons minced garlic1 dried red chili or a 1/2 tsp. red pepper flakes3/4 teaspoon ground turmericboiling water2 tablespoons fresh lemon juicechopped cilantro for garnish (optional)In large nonstick saucepan, sauté the onion for 2-3 minutes until the onion is soft. Add the ginger, garlic, dried chile, and turmeric. Sauté 1 minute. Add the rice and lentils, stirring to mix. Add boiling water to cover ingredients by 1/2 inch. Bring back to a boil, reduce heat, cover and simmer 45-50 minutes or till liquid is absorbed and the rice and lentils are tender. Remove the pan from heat and allow it to sit, covered, about 5 minutes. Fluff with fork. Drizzle the

lemon juice and garnish with chopped cilantro, if desired. Split Pea and Rice SoupIngredients:1 cup dried split peas2 bay leaves3 cups water2 cups onions, chopped2 large garlic cloves, minced1/4 cup olive oil1 teaspoon ground cumin1/2 teaspoon cinnamon1/4 teaspoon cayenne1/2 teaspoon ground cardamom2 cups vegetable, chicken or ham stock2 teaspoons fresh lemon juice1/2 cup cooked ricesalt and ground black pepper1/4 cup fresh parsley, choppedRinse the split peas and place them in a pan with 3 cups of water with the bay leaves. Bring to a boil, reduce heat, cover and simmer till tender. This takes about 45 minutes, depending on how soft you prefer them. I don't like mushy peas. Meanwhile, in a skillet, sauté the onions and garlic with a small amount ofoil. Sauté until soft. Mix in the spices and sauté for 5

minutes or so, stirring frequently. Set aside. When the split peas are tender, stir in the onion mixture along with the stock. Add the lemon juice and cooked rice. Season with salt and pepper. Stir in the parsley and gently reheat.Artichoke RiceIngredients:2 (6 ounce) jars marinated artichoke hearts2 cups quick cooking rice2 cups chicken stock or water with chicken base added1/4 cup grated ParmesanMinced fresh parsleyDrain the artichoke marinade into a measuring cup and add enough water to equal 2 cups. Combine 2 cups broth, the 2 cups of the marinade/water mixture in a medium pan and bring to boil. Add the rice and return to a boil. Remove from heat, cover and allow to stand for 5 minutes. Stir in half of the artichokes, and all of the cheese. mix well. Top with remaining artichokes and minced parsley before serving. Makes 6 ServingsVegetable Fried RiceIngredients:3 cups cooked rice, any

type--leftover or cooled1 tablespoon peanut or vegetable oil1/2 cup mushrooms, sliced1/2 cup thinly sliced carrots1/2 cup frozen peas1 cup fresh bean sprouts2 medium green onions, trimmed and sliced1/4 cup leftover pork, beef, chicken or shrimp, choppedOptional:2 eggs2-3 tablespoons GF reduced sodium soy sauce1 tsp. sesame oilHeat oil over medium heat in a large nonstick skillet or wok. Sauté the mushrooms and carrots in oil for 2-4 minutes or until done to how you like---usually crisp tender. Add the bean sprouts, onions, meat and rice.Stir-fry until everything is heated through. If using egg, push the rice mixture to one side of the skillet and reduce heat. Beat the eggs slightly in a small bowl and add to the empty side of the skillet. Cook over medium heat, stirring frequently until eggs are cooked but still moist. Mix the eggs with the rice mixture, stir in soy sauce and sesame oil. Makes 6-8 ServingsNotes: I make this

all the time, usually without measurements. I use the sesame oil as a seasoning because it has no sodium. You can also add sesame seeds to the stir-fry. The peanut oil costs more, but it adds some flavor too. I try to stay away from the soy sauce, but if I use it I only use a tablespoon, if that. Brown rice is really good here-- I have used brown Minute Rice and it's nice. You can also throw in some unsalted nuts for a nice change!

[Guest guest]

Well I always did like the more "different" vegies!! I love Brussel Sprouts (even as a kid) and I also love Artichoke Dip, also like stuffed grape leaves, and sour soup with mushrooms and dumplings, (broth made with sour kraut juice), so they won't think me any odder than usual (LOL)

The difficulty comes in convincing them to "try" something different, cause they might just like it!

When we used to order chinese I always had to get fried rice, I'd never even attempted to make my own until I went GF, but since I really wanted it and needed it to be safe I had to learn how. Now it's a staple too! And the leftovers never last past the second day! And of course if I'm making fried rice, we usually have a stir fry to go with it.

BTW- I bought another eggplant (for next week so I don't overload them on it) ...now what to do... what to do... I'm torn between using it for stuffed eggplant or eggplant cheesecake-- both recipes sound great!!

:-) in VA

Re: Fwd: Rice Recipes

Wonderful recipes this morning gang!! Gee ...Eggplant and Artichokes in one

week! Have they checked you for a fever? hehe That Con Queso Rice DOES sound

good and I might have to try that soon too! Stir fries have never been my forte. But I

think I'll give one of these a whirl as well!!

Thanks all!!

kathi

[Guest guest]

Well I always did like the more "different" vegies!! I love Brussel Sprouts (even as a kid) and I also love Artichoke Dip, also like stuffed grape leaves, and sour soup with mushrooms and dumplings, (broth made with sour kraut juice), so they won't think me any odder than usual (LOL)

The difficulty comes in convincing them to "try" something different, cause they might just like it!

When we used to order chinese I always had to get fried rice, I'd never even attempted to make my own until I went GF, but since I really wanted it and needed it to be safe I had to learn how. Now it's a staple too! And the leftovers never last past the second day! And of course if I'm making fried rice, we usually have a stir fry to go with it.

BTW- I bought another eggplant (for next week so I don't overload them on it) ...now what to do... what to do... I'm torn between using it for stuffed eggplant or eggplant cheesecake-- both recipes sound great!!

:-) in VA

Re: Fwd: Rice Recipes

Wonderful recipes this morning gang!! Gee ...Eggplant and Artichokes in one

week! Have they checked you for a fever? hehe That Con Queso Rice DOES sound

good and I might have to try that soon too! Stir fries have never been my forte. But I

think I'll give one of these a whirl as well!!

Thanks all!!

kathi

[Guest guest]

Well I always did like the more "different" vegies!! I love Brussel Sprouts (even as a kid) and I also love Artichoke Dip, also like stuffed grape leaves, and sour soup with mushrooms and dumplings, (broth made with sour kraut juice), so they won't think me any odder than usual (LOL)

The difficulty comes in convincing them to "try" something different, cause they might just like it!

When we used to order chinese I always had to get fried rice, I'd never even attempted to make my own until I went GF, but since I really wanted it and needed it to be safe I had to learn how. Now it's a staple too! And the leftovers never last past the second day! And of course if I'm making fried rice, we usually have a stir fry to go with it.

BTW- I bought another eggplant (for next week so I don't overload them on it) ...now what to do... what to do... I'm torn between using it for stuffed eggplant or eggplant cheesecake-- both recipes sound great!!

:-) in VA

Re: Fwd: Rice Recipes

Wonderful recipes this morning gang!! Gee ...Eggplant and Artichokes in one

week! Have they checked you for a fever? hehe That Con Queso Rice DOES sound

good and I might have to try that soon too! Stir fries have never been my forte. But I

think I'll give one of these a whirl as well!!

Thanks all!!

kathi

[Guest guest]

where do you find stuffed grape leaves??? i cannot find them anywhere and when i do i load up on them. cm":-)" wrote: Well I always did like the more "different" vegies!! I love Brussel Sprouts (even as a kid) and I also love Artichoke Dip, also like stuffed grape leaves, and sour soup with mushrooms and dumplings, (broth made with sour kraut juice), so they won't think me any odder than usual (LOL) The difficulty comes in convincing them to "try" something different, cause they might just like it!

When we used to order chinese I always had to get fried rice, I'd never even attempted to make my own until I went GF, but since I really wanted it and needed it to be safe I had to learn how. Now it's a staple too! And the leftovers never last past the second day! And of course if I'm making fried rice, we usually have a stir fry to go with it. BTW- I bought another eggplant (for next week so I don't overload them on it) ...now what to do... what to do... I'm torn between using it for stuffed eggplant or eggplant cheesecake-- both recipes sound great!! :-) in VA Re: Fwd: Rice Recipes Wonderful recipes

this morning gang!! Gee ...Eggplant and Artichokes in one week! Have they checked you for a fever? hehe That Con Queso Rice DOES sound good and I might have to try that soon too! Stir fries have never been my forte. But I think I'll give one of these a whirl as well!! Thanks all!! kathi

Yahoo! Photos Got holiday prints? See all the ways to get quality prints in your hands ASAP.

[Guest guest]

where do you find stuffed grape leaves??? i cannot find them anywhere and when i do i load up on them. cm":-)" wrote: Well I always did like the more "different" vegies!! I love Brussel Sprouts (even as a kid) and I also love Artichoke Dip, also like stuffed grape leaves, and sour soup with mushrooms and dumplings, (broth made with sour kraut juice), so they won't think me any odder than usual (LOL) The difficulty comes in convincing them to "try" something different, cause they might just like it!

When we used to order chinese I always had to get fried rice, I'd never even attempted to make my own until I went GF, but since I really wanted it and needed it to be safe I had to learn how. Now it's a staple too! And the leftovers never last past the second day! And of course if I'm making fried rice, we usually have a stir fry to go with it. BTW- I bought another eggplant (for next week so I don't overload them on it) ...now what to do... what to do... I'm torn between using it for stuffed eggplant or eggplant cheesecake-- both recipes sound great!! :-) in VA Re: Fwd: Rice Recipes Wonderful recipes

this morning gang!! Gee ...Eggplant and Artichokes in one week! Have they checked you for a fever? hehe That Con Queso Rice DOES sound good and I might have to try that soon too! Stir fries have never been my forte. But I think I'll give one of these a whirl as well!! Thanks all!! kathi

Yahoo! Photos Got holiday prints? See all the ways to get quality prints in your hands ASAP.

[Guest guest]

where do you find stuffed grape leaves??? i cannot find them anywhere and when i do i load up on them. cm":-)" wrote: Well I always did like the more "different" vegies!! I love Brussel Sprouts (even as a kid) and I also love Artichoke Dip, also like stuffed grape leaves, and sour soup with mushrooms and dumplings, (broth made with sour kraut juice), so they won't think me any odder than usual (LOL) The difficulty comes in convincing them to "try" something different, cause they might just like it!

When we used to order chinese I always had to get fried rice, I'd never even attempted to make my own until I went GF, but since I really wanted it and needed it to be safe I had to learn how. Now it's a staple too! And the leftovers never last past the second day! And of course if I'm making fried rice, we usually have a stir fry to go with it. BTW- I bought another eggplant (for next week so I don't overload them on it) ...now what to do... what to do... I'm torn between using it for stuffed eggplant or eggplant cheesecake-- both recipes sound great!! :-) in VA Re: Fwd: Rice Recipes Wonderful recipes

this morning gang!! Gee ...Eggplant and Artichokes in one week! Have they checked you for a fever? hehe That Con Queso Rice DOES sound good and I might have to try that soon too! Stir fries have never been my forte. But I think I'll give one of these a whirl as well!! Thanks all!! kathi

Yahoo! Photos Got holiday prints? See all the ways to get quality prints in your hands ASAP.

[Guest guest]

I've gotten already made canned ones at Big Lots but don't care for those. My parents have made home-made ones that are awesome. They are in PA and I'm not sure where they get the leaves, but I can ask. Sorry I can't be of more help.

:-) in VA

Re: Fwd: Rice Recipes

Wonderful recipes this morning gang!! Gee ...Eggplant and Artichokes in one

week! Have they checked you for a fever? hehe That Con Queso Rice DOES sound

good and I might have to try that soon too! Stir fries have never been my forte. But I

think I'll give one of these a whirl as well!!

Thanks all!!

kathi

Yahoo! PhotosGot holiday prints? See all the ways to get quality prints in your hands ASAP.

[Guest guest]

I've gotten already made canned ones at Big Lots but don't care for those. My parents have made home-made ones that are awesome. They are in PA and I'm not sure where they get the leaves, but I can ask. Sorry I can't be of more help.

:-) in VA

Re: Fwd: Rice Recipes

Wonderful recipes this morning gang!! Gee ...Eggplant and Artichokes in one

week! Have they checked you for a fever? hehe That Con Queso Rice DOES sound

good and I might have to try that soon too! Stir fries have never been my forte. But I

think I'll give one of these a whirl as well!!

Thanks all!!

kathi

Yahoo! PhotosGot holiday prints? See all the ways to get quality prints in your hands ASAP.

[Guest guest]

thats where i have gotten them before too, i used to live in nepa. and found them t her but now live in az and big lots has them onve in a blue moon. thanks though":-)" wrote: I've gotten already made canned ones at Big Lots but don't care for those. My parents have made home-made ones that are awesome. They are in PA and I'm not sure where they get the leaves, but I can ask. Sorry I can't be of more help. :-) in VA Re: Fwd: Rice Recipes Wonderful recipes this morning gang!! Gee ...Eggplant and Artichokes in one week! Have they checked you for a fever? hehe That Con Queso Rice DOES sound good and I might have to try that soon too! Stir fries have never been my forte. But I think I'll give one of these a whirl as well!! Thanks all!! kathi Yahoo! PhotosGot holiday prints? See all the ways to get quality prints in your hands ASAP.

Yahoo! Photos Got holiday prints? See all the ways to get quality prints in your hands ASAP.

[Guest guest]

thats where i have gotten them before too, i used to live in nepa. and found them t her but now live in az and big lots has them onve in a blue moon. thanks though":-)" wrote: I've gotten already made canned ones at Big Lots but don't care for those. My parents have made home-made ones that are awesome. They are in PA and I'm not sure where they get the leaves, but I can ask. Sorry I can't be of more help. :-) in VA Re: Fwd: Rice Recipes Wonderful recipes this morning gang!! Gee ...Eggplant and Artichokes in one week! Have they checked you for a fever? hehe That Con Queso Rice DOES sound good and I might have to try that soon too! Stir fries have never been my forte. But I think I'll give one of these a whirl as well!! Thanks all!! kathi Yahoo! PhotosGot holiday prints? See all the ways to get quality prints in your hands ASAP.

Yahoo! Photos Got holiday prints? See all the ways to get quality prints in your hands ASAP.