Rice With Peas
Servings: 4
Ingredients:
2 tb Vegetable oil
1/2 ts Black mustard seeds
2 c Basmati rice
3 c Water
1 ts Salt
1 c Peas, frozen or fresh
Heat oil in pot. Add mustard seeds and leave them for 10 to 20 seconds.Add rice and peas (if using fresh) and stir-fry for 1 minute. Add water andsalt. Cover and bring to a boil, reduce heat to very low and cook till therice is almost done, 15 to 25 minutes depending [...]
Washington Pie
Servings: 6
Ingredients:
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Prepare one-egg cake batter. Pour into 2 well-oiled layer cake pans. Bakein moderate oven (375 F) about 20 minutes. Put layers together with creamfilling. Sprinkle top with powdered sugar. Serve with whipped cream. TheHousehold Searchlight
Rice Soup
Servings: 4
Ingredients:
1 tb Ghee
1 c Mixed vegetables, diced*
2 ea Garlic cloves
2 c Cooked rice
3 c Water
1/2 ts Sage
1 ts Rosemary
1 ts Parsley
1 tb Soy sauce
Salt and pepper
Heat ghee in a large soup pot. Saute the diced vegetables and garlic for 15minutes. Pour over water, bring to a boil and simmer until the vegetablesare almost tender. While the vegetables are simmering, add the herbs inorder. About 5 minutes before the end of the cooking time, add the cookedrice. Add more [...]
Rice Salad With Wasabi Dressing
Servings: 4
Ingredients:
———————————-DRESSING———————————-
2 ts Wasabi powder*
1 tb Soy sauce
1/4 c Rice wine vinegar
1 tb Sesame oil
1 ts Sugar
1 ts Ground white pepper
1/2 ts Grated lemon zest
———————————–SALAD———————————–3 Green onions1 Sweet red bell pepper1 sm Cucumber; peeled2 c Cooked white or brown rice
*Wasabi powder can be found in Oriental food markets For dressing, mixwasabi powder with 1 t. warm water and let stand 10 minutes. Combine alldressing ingredients and and whisk until smooth. For salad, thinly slicegreen [...]
Rice Patties
Servings: 24
Ingredients:
2 tb Oil
2 lg Onions, diced
1 Stalk celery, diced
2 Carrots, diced
1 Green pepper, diced
2 Garlic cloves, diced
6 tb Tamari
1/2 ts Garlic powder
1/2 ts Basil
1/2 ts Oregano
3 c Cooked rice
1/4 c Peanut butter
1/2 c Flour
In a large skillet, heat the oil over medium heat; add the onions andsaute for 5 minutes, until golden.
Add the celery, carrots, andpepper; saute for 5 minutes,, add the dicedgarlic, and saute for 5 minutes more until the vegetables are tender.Season with the tamari, garlic powder, basil and oregano.
Remove from heat. Add the [...]
Rice And Peas With Tempeh
Servings: 6
Ingredients:
2 c Uncooked brown rice
1/2 c Unsweetened coconut
2 1/2 tb Oil
4 c Water
1/2 ea Cinnamon stick
2 c Cooked black-eyed peas
3 ea Bay leaves
1 md Onion, chopped
3 ea Garlic cloves, minced
1/4 c Vegetable oil
1/2 sm Chili
1/2 ea Red or green bell pepper
8 oz Tempeh, cubed
1 pn Fennel seeds
1 ts Salt
1/2 ts Black pepper
2 ea Scallions, chopped
Saute rice and coconut in 2 1/2 tb oil for 2 to 3 minutes, stirringconstantly. Add water and cinnamon stick. Cover pot and bring to a boil.Reduce heat and simer for 40 minutes, or till all the water has evaporated.
Cook black-eyed peas with bay leaves (1 c dried = 2 [...]
Rice And Endive Soup
Servings: 8
Ingredients:
1 c Uncooked rice
1 1/2 c Chopepd onions
2 ea Celery stalks, sliced
2 sm Carrots, peeled and cut into
– half moons
3 tb Olive oil
3 c Vegetable stock
10 ea Ripe plum tomatoes, chopped,
– or 28 oz can whole plum
– tomatoes, crushed
1 ea Head curly endive, chopped
1/2 c Chopped fresh parsley
1 1/2 tb Chopped fresh basil
Salt and pepper
Cook the rice.
Meanwhile, saute the onions, celery and carrots in the olive oil tilltender. Add the stock and tomatoes and endive. Simer for about 15 minutes.Stir in the cooked rice. Add parsley and basil. Season with salt and pepperto taste.
\’Sundays at Moosewood Restaurant Cookbook\’
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