Tags Kitchen » Rice

Wild Rice Casserole

Becca — Fri, 26 Feb 2010 17:30:16 +0000

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. Brown slivered almonds in butter and add to mixture. Put in a 4 quart casserole. Cover and bake 1 1/2 hours or until liquid is absorbed at 350 degrees.

You can add more water.

You could probably cut this recipe in half pretty easily.

Grilled Marinated Beef Bulgogi

Becca — Wed, 24 Feb 2010 18:23:20 +0000

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, minced

- 2 Tbsp of Cooking Wine

- 2 Tbsp of Sesame Seeds

- 2 Tbsp of Sesame Oil

Combine all ingredients in a bowl or a large Ziploc bag.
Mix ingredients well and marinate in the refrigerator for at least 2 hours.
Cook over medium high heat in a large frying pan for about 3-5 minutes, or until meat is cooked.
Serve with steamed rice!

Enjoy!

*** This weekend I wanted to make Bulgogi, but I didn’t have any beef at home. I tried it with thinly sliced Chicken and it was DELICIOUS!!! I’m sure the Bulgogi sauce would work well with any type of meat.

Rice Pudding – For Diabetics

Becca — Thu, 15 Oct 2009 18:25:34 +0000

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, cooked rice, vanilla and salt. Mix well.
Add cinnamon and nutmeg.
Pour into a 10 x 6-inch glass-baking dish. Bake for 25 minutes.
Sprinkle with cinnamon and stir.
Continue baking for an additional 40 minutes or until knife inserted halfway between edge and center comes out clean.

Makes 6 servings.

Nutrients Per Serving:
Serving Size 6 ounces (170 g)
Calories 170, Carbohydrates 30 g, Protein 9 g, Dietary Fiber 1 g, Total Fat 2 g, Saturated Fat 0.5 g,
Cholesterol 2 mg, Sodium 300 mg

Green Chile Rice

Becca — Wed, 14 Oct 2009 04:39:42 +0000

(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.