Fwd: Rice Recipes

January 15, 2006

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!

~Adeena

FRIDAY'S RECIPES: SCRATCH RICE RECIPES

I'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 as

with many things, if you use it in moderation mixed with vegetables it's a good choice.

Oriental Brown Rice

Ingredients:

5 cups chicken broth

1 cup fresh or frozen peas

2 cups long grain brown rice

1/4 cup sweet onion, sliced thin then halved

2 garlic cloves, minced

1 tbsp. GF soy sauce

1/2 tsp. cumin

1/2 tsp. basil

1/4 tsp. celery seed

1/4 tsp. ground black pepper

olive oil

optional: 1 tsp. sesame oil

Rinse 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 Lentils

Ingredients:

1 cup brown basmati rice

1 cup red lentils

1 medium sweet onion, halved and thinly sliced

1 tablespoon minced fresh ginger

2 teaspoons minced garlic

1 dried red chili or a 1/2 tsp. red pepper flakes

3/4 teaspoon ground turmeric

boiling water

2 tablespoons fresh lemon juice

chopped 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 Soup

Ingredients:

1 cup dried split peas

2 bay leaves

3 cups water

2 cups onions, chopped

2 large garlic cloves, minced

1/4 cup olive oil

1 teaspoon ground cumin

1/2 teaspoon cinnamon

1/4 teaspoon cayenne

1/2 teaspoon ground cardamom

2 cups vegetable, chicken or ham stock

2 teaspoons fresh lemon juice

1/2 cup cooked rice

salt and ground black pepper

1/4 cup fresh parsley, chopped

Rinse 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 of

oil. 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 Rice

Ingredients:

2 (6 ounce) jars marinated artichoke hearts

2 cups quick cooking rice

2 cups chicken stock or water with chicken base added

1/4 cup grated Parmesan

Minced fresh parsley

Drain 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

Servings

Vegetable Fried Rice

Ingredients:

3 cups cooked rice, any type--leftover or cooled

1 tablespoon peanut or vegetable oil

1/2 cup mushrooms, sliced

1/2 cup thinly sliced carrots

1/2 cup frozen peas

1 cup fresh bean sprouts

2 medium green onions, trimmed and sliced

1/4 cup leftover pork, beef, chicken or shrimp, chopped

Optional:

2 eggs

2-3 tablespoons GF reduced sodium soy sauce

1 tsp. sesame oil

Heat 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 Servings

Notes: 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!

January 15, 2006