Saturday, September 11, 2010

Whole grains make great "Spanish Rice" and inserts

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If you try to forget whole grains to your diet, do not include contours traditional white rice. It's so easy to cook these recipes do subsituting brown rice, barley or other grains of refined carbohydrates and convert rice. Try these three recipes, so use the same strategy to your own recipes rice.

Spanish Rice

2 cups cooked brown rice or barley

1 cup tomato sauce

1 bunch chopped green onions (whiteParty)

1 teaspoon chili powder

2.1 teaspoon ground cumin

2.1 tsp oregano

A pinch of cayenne pepper to taste

1 cup frozen peas

04:01 cup sliced stuffed olives (optional)

cilantro or Italian parsley for garnish (optional)

Combine corn, tomatoes, onions and spices in a saucepan. Bring to a boil, reduce heat and simmer 5 minutes. Stir in peas, olives and cook for 2-3 minutes more. Garnish with cilantro or parsley, if desired.


Wild rice with dried cherries or cranberries

Here's a simple dish that is a holiday favorite in our house.

4 cups cooked wild rice

02:01 cup dried cherries, dried cranberries or other dried fruit of your choice

Mix the dried fruit in the wild rice while still hot, or heat together in the microwave.



This is a traditional Indian rice disheven tastier, healthier and certainly more than made with brown rice or barley.

1 sweet onion, chopped

1 green pepper, diced

2 carrots, diced

1 tablespoon fresh ginger

02:01 Cup broth

4 cups cooked barley or brown rice

cup golden raisins 02:01

1 16 oz can beans or pink beans, drained

A pinch of cayenne pepper or to taste

1 cup frozen peas

1 ripe tomato, chopped

04:01 cup cilantro or ItalianParsley

Can bring the onion, peppers, carrots and ginger and 1 / 2 cup of broth to a boil and cook, covered, until carrots are tender, about 15 minutes. Add other ingredients and heat through.

6-8 persons

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