Tag Archives: brown rice

Mushroomy Brown Rice

October 1, 2010 admin Leave a comment

Umami – the fifth taste (after salt, sweet, bitter, and sour) – Umami tastes earthy and savory – and a perfect example of the taste is mushrooms or tomatoes – and this recipe has both – it is umami-delicious !

4 servings
108 calories per serving

Just about any mushroom with work in this recipe, but I like portobellos for their intense mushroom flavor.

1 t oil
1 c sliced baby portobello mushrooms
1/2 c grape tomatoes, halved
1 garlic clove, minced
2 containers precooked brown rice (4.4 oz each)
1/4 t salt
1/8 t pepper

Heat oil in a large skillet on medium high and add mushrooms. Cook for 2 minutes and add tomatoes and garlic and cook another 2 minutes. Heat rice in microwave according to package instructions. Add to mushroom mix along with salt and pepper. Serve immediately.

Dinner

Rice and Sausage

September 16, 2010 admin Leave a comment

What a great quick and easy meal for a weeknight ! It’s kinda like having sausage and peppers over rice – definitely a great flavor !

4 servings
397 calories per serving

Pam
10 oz. low fat andouille sausage or kielbasa, cut into bite sized pieces
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 celery stalk, diced
Salt and pepper to taste
1 14.5 oz. can diced tomatoes
2 c cooked brown rice

Heat skillet and spray with Pam and cook sausage until crispy, about 10 minutes. Add onion, garlic, red pepper, celery, salt and pepper and cook 8-10 minutes then add tomatoes and cook another 4 minutes. Serve with brown rice.

Dinner, Salads, Sides, Vegetables

Citrus Salad

September 15, 2010 admin Leave a comment

Great served hot – and equally as good served chilled. This side salad has a great taste and is very easy to prepare!

4 servings
280 calories per serving

2 c Minute brown rice, uncooked
6 oz. baby spinach leaves
11 oz. can mandarin oranges
½ c light Catalina dressing

Cook rice according to package instructions. Place in a bowl and add spinach and oranges then toss with dressing t coat.

Appetizers, Lunch, Vegetables

Quiche with Rice Crust

September 3, 2010 admin Leave a comment

This is an excellent quiche – no one would ever know you never even opened the oven ! The Swiss cheese is just perfect with the spinach and mushrooms. And the crust is so much more flavorful than a regular crust. You’ll definitely make this one again and again.

8 servings
116 calories per serving

1 ½ c cooked brown rice
1 c shredded low fat swiss cheese
¾ c Egg Beaters
¼ t curry powder
10 oz. package of frozen spinach, thawed and pressed dry in a colander
¾ c evaporated skim milk
½ c sliced mushrooms
2 T chopped shallots
¼ t garlic powder
¼ t onion powder
¼ t salt
1/8 t pepper

Combine rice, ½ c cheese, ¼ c Egg Beaters and curry and press into the bottom of a 9” glass pie plate. Microwave 4 minutes or until firm. Combine spinach, milk, mushrooms, onion, spices, ½ c cheese and ½ c Egg Beaters and mix well then pour into the crust and microwave on 50% power 20 minutes (rotate it every 5 minutes or so if your microwave does not have a turntable) or until a knife inserted comes out clean.

Dinner, Fish

Curried Shrimp and Broccoli

May 28, 2010 admin Leave a comment

The curry sauce in this dish is just perfect – very creamy and just enough of it. This makes a great professional tasting dinner and does not take long at all to put together.

4 servings
290 calories per serving

1 c uncooked brown rice
1 c water
1 t oil
2 cloves garlic, minced
4 c small broccoli florets
½ c fat free chicken broth
3 t curry powder
1 c fat free evaporated milk
1 T cornstarch
½ t salt
4 t lime juice
¾ lb. cleaned and shelled shrimp
Salt and pepper to taste

Cook rice in water according to package instructions. Heat oil in skillet and add garlic and cook 30 seconds then add broccoli, broth and curry and heat until simmering. Cover and continue cooking 8 minutes or until broccoli is starting to get tender. Mix milk, starch and salt and add to skillet. Bring to a boil and cook 2 minutes or until thickened, stirring constantly. Stir in lime juice and shrimp and cook until shrimp is done and all is heated through. Add salt and pepper.

Asian, Chicken, Dinner

Orange Ginger Chicken

May 17, 2010 admin Leave a comment

Such crisp flavors ! The ginger, orange and teriyaki glaze mix perfectly and this meal comes together in a flash. Asian stir fries are so very good and this one is no exception.

4 servings
395 calories per serving

½ c teriyaki glaze
1/3 c orange juice
1 t finely chopped fresh ginger
1 T oil
1 lb. cubed boneless skinless chicken breasts
1 c snow pea pods
1 yellow bell pepper cut into strips
3 ½ c hot cooked brown rice
Salt and pepper to taste

Mix teriyaki, juice and ginger. Heat oil in skillet and cook chicken 4-5 minutes. Add pea pods, bell pepper and teriyaki mix. Heat to boiling then reduce heat and simmer 3 minutes. Serve over rice.

Beef, Dinner, Polish

Lazy Man’s Stuffed Cabbage

January 14, 2010 admin Leave a comment

I love stuffed cabbage, but it is a major undertaking when you are rolling them all individually. Get the same taste with so much less effort with this great ‘Lazy’ recipe. Here you just make a casserole with layers of all the ingredients and it cuts the prep time down incredibly.

4 servings
394 calories per serving

1 lb. extra lean ground beef
1 cup uncooked brown minute rice
1 onion, chopped
1 can diced tomatoes
1/4 c ketchup in mix and 1/2 c for top of casserole
1 medium head of cabbage, sliced
Couple of drops of smoked flavoring (optional)
Salt and pepper to taste
½ t onion powder
Pam

Preheat oven to 375 degrees

Brown meat and onion in a skillet. Drain well. Cut cabbage into small shreds (not so small as coleslaw cabbage, just smallish slices). Add tomatoes, ketchup, smoked flavor, salt, pepper, onion powder and rice to meat. Simmer 2 minutes. If rice needs more water to soak up, add it (last time I made it, it needed about ½ cup added) . Place a layer of cabbage in a large baking pan sprayed with Pam. Cover with a layer of the meat mix. Repeat with a layer of cabbage. Add extra ketchup to the top layer. Bake 45 minutes to 1 hour, until cabbage is tender.