Brown Rice Salad With Black-Eyed Peas

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Ingredients:

• 3 cups cooked long-grain brown rice
• 1 15 1/2 ounce can black-eyed peas rinsed and drained or 1 1/2 cup cooked
• 1/2 cup minced red onion
• 2 celery ribs cut into 1/4-inch slices
• 1/4 cup chopped toasted pecans
• 2 tablespoons minced fresh parsley
• 1/2 cup olive oil
• 3 tablespoons cider vinegar
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 cup cayenne

Steps:

• In a large serving bowl combine the rice black-eyed peas onion celery pecans and parsley; set aside
• In a small bowl combine the oil vinegar thyme salt and cayenne
• Mix well then pour the dressing over the salad; toss to combine and serve

Carrot Cutlets

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Ingredients:

• 2 cups cooked brown rice
• 1 tablespoon diced onion
• 5 tablespoons vegetable oil
• 1 tablespoon chopped parsley
• 1 cup cooked mashed carrot
• 1 tablespoon milk
• 1 egg beaten
• 3/4 cup breadcrumbs

Steps:

• In a bowl mix rice and carrots then add the egg and the milk Add onion and parsley
• Form into cakes and roll in the bread crumbs
• Use the oil to grease a baking dish and bake at 425 turning once for 15-20 minutes Or put the oil in a frying pan and fry them until lightly browned on both sides

Creamy Brown Rice Risotto

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Ingredients:

• 1 cup short grain brown rice or brown sushi rice
• 1/2 tablespoon olive oil
• 1 medium yellow onion finely diced
• 12 ounces mixed mushrooms thinly sliced
• 1/2 cup white wine
• 1 red bell pepper cored and diced
• 1 1/2 cups vegetable broth room temperature or chicken broth
• 1/2 tablespoon cornstarch mixed with 1 tablespoon water
• 1/2 cup grated parmesan cheese
• sea salt
• fresh ground black pepper to taste
• truffle oil

Steps:

• In a medium saucepan over medium-high combine the rice and 2 cups water Bring to a boil then cover reduce heat to simmer and cook for 20 minutes
• Remove the pan from the heat leaving it covered The rice will not be completely cooked and there will be some water in the pan Set aside
• In a large skillet over medium-high heat the oil Add the onion and mushrooms then saute until just starting to brown about 3 to 4 minutes Add the wine and stir vigorously for 1 to 2 minutes to deglaze the pan When the wine comes to a simmer add the bell pepper and the rice along with any liquid in the pan Stir well
• Add the broth and stir well Bring to a simmer and cook stirring frequently to prevent sticking until the liquid has thickened and reduced about 10 minutes Stir in the cornstarch mixture then cook for another minute Stir in the cheese until melted Season with salt and pepper If desired drizzle with truffle oil just before serving

Dan's Asian Rice

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Ingredients:

• 2 tablespoons olive oil
• 6 celery ribs chopped
• 4 carrots chopped
• 2 medium onions chopped
• 1 tablespoon fresh garlic chopped
• 1 -1 1/2 teaspoon sambal oblek chili paste depending on how spicy you like it
• 4 cups brown basmati rice cooked
• 2 tablespoons light soy sauce
• 2 tablespoons sweet soy sauce Kecap Manis ABC brand

Steps:

• Cook rice or use left overs Set aside
• In a wok over medium-high heat add olive oil Let the wok get hot then add in the celery and carrots Cook for 2 minutes stirring
• Add onions Cook 2 minutes
• Add garlic and chili paste and cook for 1 minute stirring as you cook
• Turn heat down to medium then add in the rice Mix rice in well with vegetables
• Add soy sauces and mix well Let rice get nice and hot before serving
• Serve

Pumpkin Rice Bread

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Ingredients:

• 1 1/3 cups brown rice flour
• 3/4 cup buckwheat flour
• 3 tablespoons rolled millet
• 1 teaspoon bicarbonate of soda
• 2 teaspoons cream of tartar
• 1 1/2 cups almond milk
• 1/4 cup mashed pumpkin
• 1 -2 tablespoon honey

Steps:

• Combine dry imgredients in a bowl
• Blend liquid ingredients and mix into dry ingredients
• Stirring well
• Pour into lightly greased loat tin and bake in moderate oven 350 degrees C for approximately 35- 40 minutes or until the bread comes away from the tin
• Cool on a wire rack
• Wait until the bread is cold before slicing

Spiced Rice With Lentils

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Ingredients:

• 1 cup brown basmati rice
• 1 cup lentils
• 1 medium onion halved and thinly sliced
• 1 tablespoon chopped fresh ginger
• 2 teaspoons chopped garlic
• 1 dried red chili
• 3/4 teaspoon ground turmeric
• salt
• 2 tablespoons fresh lemon juice

Steps:

• In large nonstick saucepan saute onion for 2 minutes or until translucent
• Add ginger garlic dried red chile and turmeric Stir fry 1 minute Add rice and lentils Stir gently to mix
• Add boiling water to cover ingredients by 1/2 inch Bring back to boil reduce heat and simmer covered 45-50 minutes or till liquid is absorbed and rice and letils are tender
• Remove mixture from heat and let sit covered about 5 minutes Fluff gently with fork
• Drizzle with lemon juice and garnish with chopped cilantro if desired

Weight Watchers Spanish Pepper Soup

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Ingredients:

• 2 red bell peppers
• 2 poblano chiles
• 2 large garlic cloves
• 3 1/2 cups reduced-sodium vegetable broth
• 2 cups green beans trimmed and cut into 1/2-inch lengths
• 1 cup canned tomato puree
• 1/4 cup brown rice
• 1 tablespoon red wine vinegar
• 1 teaspoon packed brown sugar
• 1 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• tiny pinch saffron
• 1/4 cup parsley

Steps:

• Preheat the broiler
• setting the rack 6 below the heat Line a baking sheet with foil; place both kinds of peppers and garlic on the foil Roast
• turning as needed until the peppers are evenly blistered and lightly charred on all sides
• and the garlic is deep brown
• 7-10 minutes Set aside 10 minutes to cool
• Wearing gloves
• peel and seed the peppers over a bowl
• saving the juices Chop the peppers and place in a medium saucepan Peel and smash the garlic; add to the peppers
• Strain the pepper juices into the saucepan Add the broth
• green beans
• tomato puree
• rice
• vinegar
• brown sugar
• paprika
• cayenne
• and saffron; bring to a boil Reduce the heat and simmer
• covered
• until the rice and beans are tender
• about 45 minutes Serve
• sprinkled with the parsley
• 1 serving = 2 points