Posted in Rice, Side Dishes, Vegetarian on Feb 26th, 2010
12 oz pkg wild rice ( I sometimes use 2/3 wild rice and 1/3 brown rice)
1 cup sliced mushrooms
1 large onion—–diced
1/4 cup olive oil
2 cans consomme
1 1/2 cans water
1 can cream of mushroom soup
1/4 cup slivered almonds
Wash rice. Brown onion and mushrooms in oil. Mix rice, onion, mushrooms, soups (undiiluted) and water. [...]
Posted in Beef & Lamb, Poultry, Rice, Vegetables on Feb 24th, 2010
This is a traditional Korean food. It’s very simple to make & very flavorful.
Ingredients:
- 1 lb of thinly sliced beef, or flank steak ***
- 1/2 cup of Brown Sugar
- 2 Pieces of Green Onions, julienned
- 1/2 of an Onion, chopped into thin sliced
- 1 Carrot, julienned
- 1/2 cup of Soy Sauce
- 1 Tbsp of Garlic, [...]
1/2 cup egg substitute
2 cups fat-free milk
1/2 cup SPLENDA® Granular
1/2 cup dark raisins
1 1/2 cups cooked white rice
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Preheat oven to 325°F.
In a large bowl, combine egg substitute, milk, SPLENDA® Granular, raisins, [...]
Posted in Rice on Oct 13th, 2009
(Serves 6)
1 cup rice
2 cups chicken broth
4 oz. green chiles
1 sm. onion, diced
1/3 cup fresh cilantro
1 tsp. oregano
1/2 tsp. salt
1-2 tsp. cumin
3 green onions.
Mix together and pour into greased 9 x 13 pan. Bake in the oven for 1 hour or until rice is done at 350.
Compare the recipe to Cafe Rio.