12 eating beans rice Recipes

bell peppers, halved and membrane and seeded, diced raw vegetables (such as tomato, mushrooms, corn kernels, bell pepper, cucumber, carrot), diced low-fat cheese (optional) or raw unsalted nuts (optional) or seeds (optional) or diced ham (optional) or cooked meat (optional) or diced marinated tofu (optional) or tinned beans (optional) or cooked rice (optional) or pasta (optional)

water, uncooked long-grain white rice, olive oil, water, fresh dill, chopped, fresh parsley, chopped, fresh cilantro, chopped, fresh fava beans, ground turmeric, shelled pistachio nuts, salt and fresh grown pepper to taste

blacan (shrimp paste), thick or 3 thin stalks fresh lemongrass, chopped peeled fresh or frozen galangal, chopped peeled fresh ginger, chopped peeled fresh or frozen turmeric or 1 tsp turmeric powder, onion, chopped, fresh hot red chiles (such as thai or serrano), seeded if desired and chopped, garlic cloves, chopped, candlenuts (do not eat raw) or macadamia nuts, chopped, water, fried bean-curd puffs, chicken breast halves with skin and bones, chicken stock (preferably homemade ), fresh bean sprouts (21/2 cups), threadlike tails discarded, olive or vegetable oil, well-shaken unsweetened coconut milk, sugar, shrimp, shelled and deveined, fresh round (not flat) rice noodles or wheat noodles or 1/2 lb dried egg noodles, garnish: fresh cilantro sprigs

frozen pre-cooked peel and eat shrimp ., cream of shrimp soup ., corn kernels (drained ), rice-a-roni red beans and rice mix w/seasoning packet, milk, black pepper (to taste)

vegetable oil, garlic cloves, minced, onion, diced, fresh thyme, minced, fresh sage, minced, salt, fresh ground pepper, dried italian herb seasoning, riesling wine or 1/2 cup dry vermouth, vegetable broth, parsnip, diced, carrot, diced, russet potato, peeled and diced, butternut squash, peeled and diced, wild rice, green beans, diced, diced tomatoes, drained, cremini mushrooms or 1 cup button mushroom, chopped, chopped baby spinach, diced romano cheese or 1/2 cup parmesan cheese

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

wide rice noodles , preferably brown-rice noodles, peanut oil, garlic cloves, minced, egg, lightly beaten, shrimp, peeled deveined, mung bean sprouts, sliced scallion top, rice vinegar, fish sauce, sugar, chili-garlic sauce, chopped dry roasted peanuts

olive oil, coarsely chopped onion, uncooked long-grain brown rice, water, low-salt chicken broth, coarsely chopped plum tomato, cubed ready-to-eat roasted skinned , boned chicken breasts (about 2 breasts), chopped fresh basil, chopped fresh oregano, coarsely chopped ripe olives, white balsamic vinegar, salt, chickpeas (garbanzo beans), drained, garlic cloves, minced

skim milk (1%), cornstarch (arrowroot), reduced-fat cheddar cheese, shredded, plain fat-free yogurt (lowfat ), sea salt, cooked brown rice (original calls for 8 oz whole wheat pasta), carrot, sliced (2 in original), green beans (not in original), broccoli florets, cauliflower florets, onion, diced, cooked turkey breast, almonds

chopped fresh chicken meat, rehydrated dried black fungus, cooked bean threads, chopped white onion, fresh crabmeat, raw chopped shrimp, shredded carrot, bean sprouts, egg, fish sauce , to taste, white pepper, sheets rice paper, round (or more , as needed), vegetable oil (for frying ), assorted fresh vegetable , and herb platter to eat with spring roll (red leaf lettuce, mint, cilantro, basil.), shredded carrot, crushed red pepper sauce, to taste (tuong ot toi ), lemon juice, granulated sugar, boiling water, fish sauce , to taste