CENTRAL ASIAN RICE AND BEAN STEW
Steps:
- In a large heavy pot, heat the oil or fat until very hot. Add the onions, lower the heat to medium, and cook, stirring occasionally, until lightly golden, about 10 minutes. Add the potatoes and carrots and cook, stirring occasionally, for 10 minutes.
- Stir in the tomatoes, then add the cumin, chile, salt, and pepper and stir well. Add 2 cups of the boiling water or stock and bring to a boil. Let boil vigorously for several minutes, then stir in the dal. Once the mixture has again returned to the boil, lower the heat, cover, and simmer until the mung beans are tender, 30 to 40 minutes, stirring every 10 minutes or so to prevent sticking. Add more boiling water or stock if necessary.
- When the beans are done, stir in the cooked rice. The mixture should be moist; add a little hot water or stock if necessary. Taste for seasoning. Serve hot, garnished with sprigs of fresh mint (if available) and accompanied by plain yogurt.
- Alternative: An Uzbek version of this stew includes lamb: Cut 1/2 pound lean lamb into small cubes. Add the meat several minutes after you begin sautéing the onions. You may wish to increase the salt and pepper.
KOREAN BEEF AND RICE
A friend raved about Korean recipes for bulgogi-beef cooked in soy sauce and ginger-so I tried it. It's delicious! Dazzle the table with this tasty version of Korean beef and rice. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 413 calories, Fat 13g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 647mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
RICE & BEANS (HAITIAN STYLE)
This recipe for rice and beans is so delicious! I have adapted it from the traditional Haitian style of making rice and beans. The scent and taste of the cloves make the dish! Serve with avocado on the side and you'll want it every night of the week!
Provided by La La
Categories Side Dish Rice Side Dish Recipes
Time 2h15m
Yield 6
Number Of Ingredients 13
Steps:
- Place beans in a large pot, and cover with 3 inches of water. Bring to a boil, reduce heat, and simmer 1 1/2 hours, or until tender. Drain, reserving liquid.
- Heat oil in a large skillet over medium heat. Saute shallot and garlic until fragrant. Stir in cooked beans, and cook for 2 minutes. Measure reserved liquid, and add water to equal 5 cups; stir into skillet. Stir in the uncooked rice. Season with bay leaves, adobo seasoning, salt, pepper, and cloves. Place sprigs of parsley and thyme, and scotch bonnet pepper on top, and bring to a boil. Reduce heat, cover, and simmer for 18 to 20 minutes. Remove thyme, parsley, and scotch bonnet pepper to serve.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 52.2 g, Fat 9.9 g, Fiber 6.9 g, Protein 11.7 g, SaturatedFat 1.4 g, Sodium 975.3 mg, Sugar 1.2 g
SMOKY PINTO BEAN STEW WITH CILANTRO RICE
Smoked paprika is a master of illusion. Its deep flavor has the power to trick your brain (and your taste buds) into thinking that whatever dish it seasons-including this delicious pinto bean stew-must have smoked bacon in it. The upshot is that this vegetarian dish is hearty and flavorful enough to turn even the most fervent meat-eaters into vegetarians (for 1 night, at least). Calories 621kcal, Fat 8.2g, Proteins 17.4g, Carbs 116.0g
Provided by lizlewis20
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse rice in a fine-mesh sieve until water runs clear. Place rice in a small saucepan, along with water and ½ teaspoon salt and bring to a boil. Cover, reduce heat to low, and simmer until water is absorbed and rice is tender, about 17 minutes.
- Meanwhile, halve bell pepper, remove stem and seeds, and cut into ½-inch pieces. Finely chop cilantro leaves and stems.
- In a large saucepan, heat oil over medium flame until shimmering. Add paprika. Cook, stirring frequently, for 30 seconds. Add chopped bell pepper, ½ teaspoon salt, and a dash of pepper. Cover and cook, stirring occasionally, until peppers are soft, 4-5 minutes.
- Rinse then add beans plus ¼ cup water to the saucepan. Partially cover and cook over medium-high until beans are tender and liquid has thickened, about 10 minutes.
- Add 1 tablespoon of cilantro mixture to rice, and separately to beans. Season to taste with salt and pepper. Serve rice topped with bean stew.
Nutrition Facts : Calories 520.5, Fat 5.3, SaturatedFat 0.9, Sodium 299.5, Carbohydrate 96.6, Fiber 20.9, Sugar 2.1, Protein 22.7
HEARTY BEAN STEW
From Regina, Saskatchewan, Penny Giles writes, "A Canadian prairie winter can be bone-chilling. A bowl of this meatless stew over couscous, rice or with cornbread is all it takes to warm us up. It's hearty, tasty and-unbeknownst to your family-healthy, too!" stew can be served over rice (note to editors: this is not meatless because of the beef broth)
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onions in oil until tender; add the garlic, cook 1 minute longer. Add the tomatoes, carrots, celery, broth and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the beans, tomato paste, chili powder and pepper. Cover and simmer for 30 minutes, stirring occasionally.
Nutrition Facts : Calories 306 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 712mg sodium, Carbohydrate 55g carbohydrate (16g sugars, Fiber 15g fiber), Protein 14g protein.
CHINESE FRIED RICE WITH BEANS
This is not authentic Chinese fried rice but as far back as I can remember ,my mom has always made this for us as well as for anyone who has always requested it. Very delicious and it goes great with Chinese chilly chicken.
Provided by UmmAzhar
Categories Lunch/Snacks
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Wash and soak rice for half an hour.
- Par boil rice in water to which 3 tsps of salt has been added.
- Drain well and if possible spread it out on a clean tea towel to dry and let the grains separate.
- In a large wok add 2 1/2 tbsp oil and stir fry the chopped onions,the carrots, beans, peppers and chicken for 1-2 minutes.
- Add the soya sauce, pepper powder and salt to taste.
- Add the melted stock cube.
- **Keep in mind that SOYA SAUCE AND THE STOCK CUBE HAVE ADDED SALT IN IT so go by your judgment**.
- Add the cooled rice to the wok and mix with a light hand so as to not break the rice.
- Sprinkle with the chopped green spring onions.
- Place on low heat for 10 minutes till rice is done.
- Scramble a egg and serve on top of the rice.
- Serve steaming hot!
Nutrition Facts : Calories 841.9, Fat 17.2, SaturatedFat 2.6, Cholesterol 0.2, Sodium 4201.8, Carbohydrate 154.8, Fiber 10.2, Sugar 6.9, Protein 18
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