Another Notch Fried Rice

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Ingredients:

• 6 cups cooked rice
• 4 large eggs
• 1 1/4 teaspoons salt
• 1/8 teaspoon ground black pepper plus
• 1/4 teaspoon ground black pepper
• 4 teaspoons vegetable oil
• 2 cups yellow onions chopped
• 1 8 ounce package bean sprouts rinsed and patted dry
• 1 cup carrot peeled and grated
• 1 cup green onion chopped
• 1 cup frozen green pea
• 1/2 cup celery chopped
• 1 teaspoon garlic minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil

Steps:

• Cover a baking sheet with aluminum foil
• Spread the cooked rice out onto the prepared baking sheet and cool at room temperature for one hour
• In a small mixing bowl whisk together the eggs 1/4 teaspoon of salt and 1/8 teaspoon of pepper
• Heat 2 teaspoons of vegetable oil in a large heavy skillet over medium heat for 2 minutes
• Add the eggs and scramble stirring constantly
• Break up the eggs into little pieces with the back of a spoon
• Transfer the eggs to a bowl and set aside
• Increase the heat to medium-high and add the remaining 2 teaspoons of vegetable oil to the skillet
• Add the yellow onion bean sprouts 1 teaspoon salt and 1/4 teaspoon of pepper
• Cook stirring constantly for 2 minutes
• Add the carrots green onion peas celery and garlic
• Cook stirring constantly for 1 minute
• Add the cooled rice and cook stirring constantly for 4 minutes
• Return the scrambled eggs to the skillet
• Add the soy sauce and sesame oil
• Cook for 2 minutes stirring constantly
• Remove from heat and serve immediately

Apple Veggie Burgers

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Ingredients:

• 4 slices sandwich bread stale or toasted
• 1/2 cup chopped onion
• 1 granny smith apple grated
• 1/2 bell pepper chopped I use red
• 1 1/2 teaspoons chopped fresh ginger
• 1 cup cooked rice
• 1 egg
• 3 tablespoons rolled oats ground in food processor
• salt to taste
• black pepper to taste
• 2 teaspoons vegetable oil

Steps:

• Chop the bread very fine or break into pieces and throw in a food processor breaking it into crumbs
• Transfer to a large mixing bowl and add the onions
• Squeeze the grated apples lightly to remove excess juice then add to the bowl along with the bell pepper ginger rice egg and half the ground oats
• Season with salt and pepper to taste
• Form mixture into 1 1/2-inch thick patties
• Heat oil in a large skillet over medium heat Coat the patties with the remaining ground oats and cook for 2-3 minutes per side until browned slightly
• Serve with hot sauce cole slaw or whatever else tickles your fancy

Artichoke and red pepper risotto

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Ingredients:

• 2 -3 cups vegetable broth
• 1/2 small red bell pepper cut julienne
• 1/2 cup artichoke heart cooked
• 1 teaspoon olive oil
• 1 onion minced
• 1 cup arborio rice
• 1/3 cup dry white wine
• 1/4 cup parmesan cheese
• 1 tablespoon minced parsley

Steps:

• Heat broth to near boil and keep hot in saucepan
• Cook bell pepper and artichoke hearts in 2 tbs
• broth
• Remove
• Cook onion in 2 tbs
• broth until softened
• Add oil and rice and cook 1 minute
• Add wine
• Cook until wine is almost gone
• Add broth just to cover rice
• Cook and stir over medium heat until broth is absorbed
• Add more broth and continue cooking broth down and adding new broth until rice is just done about 20 minutes
• Add vegetables and cook to heat done
• Stir in Parmesan and parsley before serving
• Makes 2 servings

Beet Risotto With Greens

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Ingredients:

• 5 1/2-6 1/2 cups vegetable stock
• 3 tablespoons butter or a mixture of butter and olive oil
• 1/2 cup finely diced onion
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil or 1 tbls dried
• 2 -3 medium beets peeled grated about 2 cups
• 2 -3 cups greens finely chopped beet chard kale or spinach-stems removed
• salt
• fresh ground black pepper
• 1 lemon grated zest and juice
• 1/2 cup grated parmesan cheese

Steps:

• Bring stock to simmer on stove Heat the butter in a wide pot
• add onion
• and cook over medium heat 3 minutes
• stirring frequently
• Add the rice
• stir to coat it well
• and cook for 1 minute Add the wine and simmer until its absorbed
• then stir in half the parsley
• the basil
• grated beets
• and the chardor other greens
• Add 2 cups stock
• cover
• and cook at a fast simmer until stock is absorbed
• Begin adding the remaining stock in 1/2 cup increments
• stirring constantly until each addition is absorbed before adding the next When you have 1 cup left
• add the beet greens or spinach
• Taste for salt
• season with pepper
• then stir in the lemon zest and juice to taste
• Serve dusted with the Parmesan cheese and the remaining parsley

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

Camping Fruit and Rice

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Ingredients:

• 1 1/2 cups Minute Rice
• 1/2 teaspoon cinnamon
• 1/4 cup dried fruit
• 1 1/2 cups water
• 2 tablespoons margarine

Steps:

• At home put the rice cinnamon and dried fruit in a zip loc bag
• Seal
• Label add 1 1/2 cups water and 2 tbs margarine
• At camp put the rice mix and the water and margarine in a saucepan with a cover
• Bring water to a boil
• Cover
• Remove from heat
• Let sit 5-7 minutes; fluff with fork
• Serve with a bit of powdered milk mixed with water

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

Daifuku Cake

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Ingredients:

• 1 cup azuki beans
• 10 cups water
• 1/3 cup sugar
• 1 cup rice flour
• 1/4 cup sugar
• 1 1/4 cups water

Steps:

• For The Anko Filling
• Place 4 cups of water in a pan and add the azuki beans to the water
• Place on high heat and bring to a boil
• Remove from stove when mixture starts boiling and drain the water
• Place 6 cups of water in the pan with the azuki beans
• Place on low heat and simmer for about an hours until the azuki beans are softened
• Remove excess water and add sugar
• Stir on low heat for a few minutes just until it thickens
• Remove from heat and set aside
• For The Dough
• Place rice flour sugar and water in a pan
• Place on low heat and stir constantly until dough thickensPlace the dough on a floured surface and divide into 12 pieces
• Press the pieces into rounds
• Place a TBSP of anko in the center of each dough round and stretch the dough to enclose the anko
• Shape into a ball

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

Greek Rice With Cabbage and Tomatoes - Lahanorizo

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Ingredients:

• 1 medium cabbage finely chopped
• 3 tablespoons olive oil
• 1 medium white onion finely chopped
• 3 tablespoons parsley finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup long grain rice
• 2 large tomatoes finely chopped
• 1 1/4 cups water

Steps:

• Over low heat in a large skillet saut onion until just translucent
• Increase heat to medium and add cabbage Continue cooking until wilted
• Add tomatoes and water
• When in comes to a boil add rice parsley salt and pepper
• Reduce heat to simmer cover and cook until very little liquid remains and rice is tender
• Serve

Green Capsicum Pilaf

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Ingredients:

• 1 1/2 cups basmati rice washed drained and cooked
• 4 green capsicum chopped
• 2 potatoes chopped
• 2 tomatoes chopped
• 4 green chilies slit
• 1/2 inch ginger minced
• 1 cup green peas
• 1 large lemon
• 2 tablespoons cilantro chopped
• 2 sprigs curry leaves
• 1 large onion chopped
• 2 tablespoons coconut grated for garnishing
• 1 teaspoon mustard seeds
• 2 teaspoons black gram dal
• 2 teaspoons bengal gram dal
• 1/2 teaspoon turmeric powder
• 4 tablespoons oil
• salt
• 1/2 teaspoon garam masala

Steps:

• Cook rice in 3 cups water
• Once cooked water has evaporated and rice is ready allow it to cool
• In the meantime
• chop the onion
• potatoes and capsicums
• Bring the green peas to a boil
• Heat oil in a wok
• Add mustard seeds and the black gram and bengal gram dals
• Stir-fry for a minute
• Add green chillies
• ginger and curry leaves
• Continue to stir-fry
• Add the chopped onions
• Add capsicums
• potatoes and tomatoes and fry
• Add half a cup of water and salt
• Cook until the vegetables are tender
• Add the green peas
• Stir until all the water has evaporated
• Allow to cool
• Add lemon juice and cilantro
• chopped for garnishing
• Pour seasoning into rice and mix well
• To serve
• put rice on a serving plate
• Garnish with grated coconut and the remaining cilantro and serve
• Notes Ive been told that a tbsp of sambhar powder when added to the vegetables enhances the taste tremendously
• Im yet to try this addition

Hair Growing Soup

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Ingredients:

• 1 cup long-grain white rice uncooked
• 1 cup black sesame seed
• 1 tablespoon sugar to your own tastes

Steps:

• Wash and drain the rice and the sesame seeds in separate containers
• Stir-fry the sesames seeds in a dry skillet over low heat for approximately 5 minutes or until the heat releases their fragrance
• Be careful to not let them burn
• Grind the rice and toasted seeds with 1/4 cup of water in a blender or food processor
• Pour the mixture plus an additional 1 3/4 cups of water into a medium-sized saucepan
• Cook over medium heat for approximately 10 minutes stirring often to avoid burning
• Add sugar as desired to taste

Lentil Pilaf

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Ingredients:

• 2 cups lentils washed thoroughly
• 8 cups water
• 1 tablespoon salt
• 1/2 cup rice washed thoroughly
• 1 cup onion chopped
• 1/4 cup olive oil
• 1/4 cup vegetable oil
• 1/4 cup vinegar balsamic perhaps

Steps:

• Clean the lentils with fresh cold water to avoid foaming when cooking
• Mix 2 cups of lentils with the 8 cups of water and 1 tablespoon of salt
• Heat on high uncovered for approximately 30 minutes mixing slightly every 10 minutes removing any foam that may have come up
• After the lentils turn tender and soft not melted make sure there is only about 2 cups of water remaining add or remove water
• Add the half cup of rice Cook for 10 mins at medium fire
• Simultaneously with the rice fry the chopped cup of onion in the olive oil and vegetable oil until golden brown should be about 10 minutes
• After the 10 minutes pass slowly pour the oil and onion over the lentils and rice Lower the heat to Low and let it lay for 10 minutes do NOT mix
• After the 10 minutes pass add the quarter cup of vinegar and mix everything
• Cover with a thick clean kitchen towel and leave covered for about 10 minutes
• After the 15 minutes pass you should have a thick pilaf of lentils and rice with onions showing up here and there

Mexi Lentil Rice

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Ingredients:

• 1 cup uncooked rice
• 1 cup dried lentils
• 1 cup chopped onion about 1 medium
• 32 ounces water or 32 ounces broth of choice
• 1 -2 teaspoon cumin
• 1 1 ounce package taco seasoning
• 2 -8 ounces of shredded cheese
• shredded cheese
• sour cream
• salsa

Steps:

• spray inside of crock pot with non stick cooking spray
• add all ingredients except toppings and mix well
• cook on high for two to two and a half hours
• serve topped with additional cheese
• sour cream and salsa if desired

Mirj's Foolproof Microwave Rice - Perfect Every Time

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Ingredients:

• 1 cup rice I like Basmati or Persian
• 2 cups water
• 1 dash salt

Steps:

• Put rice in a micro-safe bowl
• Add water
• Swirl for 2 seconds
• Add salt
• Swirl again
• Cover with vented plastic wrap or a loose plastic cover
• Nuke on high for 12 minutes
• Let rest for 5 minutes
• Dump rice into a strainer and rinse under cold water
• Place in micro-safe serving dish or back in the rinsed out bowl
• add seasonings to taste onion soup mix
• salt and pepper
• hot chilles
• whatever you like in your rice and heat on medium for 5 minutes until it reaches desired serving temperature
• If the rice is going to be part of a salad
• you can use it straight away
• This makes perfect
• every grain separate rice
• every time

One Pot Vegan/Vegetarian Rice and Lentils Dish - Khichdi

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Ingredients:

• 1/2 cup basmati rice white
• 1/2 cup mung beans yellow split variety
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1 teaspoon cumin seed
• 2 sticks cinnamon
• 2 cloves
• 1/2 teaspoon asafoetida powder
• 1 red chili
• 1 cup mixed vegetables chopped frozen or fresh use firm veggies only like carrots peas greenbeans
• 1 potato quartered
• 2 tablespoons butter or 2 tablespoons vegan margarine

Steps:

• Wash mung and rice together in a few changes of water Place in pressure cooker
• Put sufficient water in the pressure cooker in my cooker i use 2 cups of water for the 1/2 cups rice and 1/2 cup mung
• Put all other ingredients in except for cumin ghee chillies and asafetida
• Cook for 3 whistles roughly 5 minutes after cooker has gained full pressure
• Let it cool down and you can do this by running the closed cooker under cold water to facilitate faster cooling
• Heat ghee in pan add chilli and cumin and asafetida fry for a few seconds and mix into khichdi
• Serve

One-Pot Hotshot Vegan Jambalaya

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Ingredients:

• 4 tablespoons olive oil
• 1 -2 bell pepper any color chopped
• 4 stalks celery chopped
• 1/2 large onion chopped
• 3 green onions diced
• 3 dried chipotle peppers deseeded and chopped
• 1 tablespoon fresh parsley chopped if you don't have fresh use 1 - 2 teaspoons of each herb dry
• 1 tablespoon fresh oregano chopped
• 1 tablespoon fresh parsley chopped
• 2 teaspoons fennel seeds
• 1 teaspoon thyme
• 2 tablespoons regular chili powder or your fave spicy seasoning or 2 tablespoons hot sauce or your fave spicy seasoning
• 3 bay leaves
• 1 15 ounce can black beans or 1 15 ounce can pinto beans
• 1 cup brown rice uncooked
• 1/3 cup Bulgar wheat uncooked use more rice if you don't have
• 4 cups water
• 3 vegetable bouillon cubes several teaspoons of concentrated veggie boullion
• 1 28 ounce can diced tomatoes with juice

Steps:

• Saute peppers
• celery
• onion and green onion in olive oil til tender
• Add all other ingredients and bring to a boil
• Reduce to a simmer and cover until rice is done
• stirring every few minutes
• Add more water if needed to get the rice done You want to have a little sauce at the end
• and no burnt rice
• Use more boullion
• chili powder
• a shot of hot sauce
• and/or more of the spices for flavor if needed
• You may want to add salt and pepper depending on the saltiness of your boullion
• Optional When its about ready
• add these and simmer until heated through 1/2 cup veggie sausage and/or 1/2 cup veggie chikn
• Remove bay leaves and enjoy Goes great with some nice crusty bread

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

Rice amp; Pea Salad With Soy amp; Cilantro

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Ingredients:

• 3/4 cup peas fresh or frozen
• 1 1/2 cups rice
• 3/8 cup citrus juice
• 3 tablespoons oil
• 3 tablespoons soy sauce or 3 tablespoons fish sauce
• 3/8 cup fresh cilantro or 3/8 cup of fresh mint
• salt to taste
• pepper to taste

Steps:

• Boil the rice Drain amp; rinse
• Lightly boil the peas so they dont taste raw Drain amp; rinse
• Combine with other ingredients
• Taste and adjust seasonings
• Serve cold or at room temperature
• Can be totally animal free if you dont use fish sauce or an animal based oil
• Easily adjusted for larger or smaller amounts with identical results

Risotto With Peas amp; Mushrooms

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Ingredients:

• 4 cups chicken broth or 4 cups beef broth
• 3 tablespoons olive oil
• 1/2 cup finely chopped onion more if desired
• 1 10 ounce package frozen peas
• 1 4 ounce can mushrooms stems and pieces
• 1 cup unwashed risotto rice
• 1/2 cup grated parmesan cheese
• 1 tablespoon unsalted butter
• 1 tablespoon chopped parsley fresh is better but use what you have

Steps:

• In skillet over medium high heat stir fry onions and peas for 1 minute in oil
• Add rice and stir fry another minute
• Stir in a generous ladle full of broth turn heat to medium
• Keep stirring until broth absorbed
• Add another ladle full continuing until all broth is used up and 22 minutes have passed
• By this time it should be just done
• Cook an additional minute to absorb all the liquid
• Add cheese and butter
• Stir until both disappear into the rice
• Sprinkle parsley over top and stir Turn off heat and let rest for 1 to 2 minutes then serve

South Texas Spanish Rice

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Ingredients:

• 1 1/2 cups white rice
• 1 8 ounce can Ro-Tel tomatoes stewed diced tomatoes with green chiles
• 1 teaspoon cumin
• 1 -2 teaspoon chili powder personal taste
• 1 teaspoon salt to taste
• 1 teaspoon pepper to taste
• 3 cups water
• 1 medium onion
• 1 teaspoon minced garlic
• 1 tablespoon cooking oil

Steps:

• Saute garlic and onions with cumin salt amp; pepper
• Add rice and brown It should take 2-4 minutes stirring frequently
• Add chili powder; stir well
• Add undrained Ro-tel tomatoes Let sit on heat for 2-3 minutes
• Add water bring to boil reduce to good simmer cover and cook 17-20 minutes
• Remove from heat stir cover and let sit 5 minutes

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

Vegan Rice Pudding With Coconut

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Ingredients:

• 2 1/2 cups rice milk
• 1/2 cup short-grain rice
• 1/4 cup sugar or 1/4 cup sugar substitute
• 1 cup coconut milk from can make sure you shake it
• 1/2 teaspoon vanilla
• shredded coconut flakes if you like

Steps:

• Bring rice milk and cocnut milk to a boil
• Add rice let boil for about three minutes
• Reduce heat add sugar and let simmer for about 20-30 minutes
• Right before taking off heat add vanilla and sprinkle coconut flakes on top
• Enjoy

Vegetable Biryani

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Ingredients:

• 1 tablespoon vegetable oil
• 1 onion diced
• 1 green bell pepper diced
• 8 ounces green beans trimmed and cut into 1-inch pieces
• 1 carrot sliced thin
• 1 teaspoon minced fresh ginger
• 2 garlic cloves minced
• 2 teaspoons garam masala
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 1 1/2 cups basmati rice
• 4 cups water
• 1 1/2 cups cooked kidney beans rinsed and drained
• peanuts
• raisins

Steps:

• Let the oil get heated in a large ovenproof casserole over medium heat
• Add in the onion bell pepper green beans and carrot; stir/saute for about 10 minutes or until soft
• Add in the ginger garlic garam masala turmeric salt and cayenne; cook and stir occasionally for 2 more minutes
• Stir in rice then stir in water
• Cover and bake in a 375 oven for 30 minutes or until the rice and vegetables are tender
• Remove from oven; stir in the kidney beans and replace the lid
• Let stand for 5 minutes
• Serve onto individual plates; garnish with peanuts and raisins 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

Yellow Salsa Rice

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Ingredients:

• 1 14 ounce can vegetable broth
• 1/2 teaspoon ground turmeric
• 1 cup long grain rice
• 1/4 cup prepared salsa
• 1 medium tomatoes chopped
• salt and pepper
• cilantro to garnish

Steps:

• Heat broth and turmeric to boiling in a medium saucepan; stir in rice and salsa
• Reduce heat and simmer covered until rice is tender and liquid is absorbed 20-25 minutes; stir in tomato during last 5 minutes of cooking
• Season to taste with salt and pepper Serve garnished with cilantro