DILLED RICE
This dish complements fish nicely, and with just five ingredients, it's a snap to prepare.-Judie Anglen, Riverton, Wyoming
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, saute rice in butter until golden, stirring constantly. Add broth and onion; bring to a boil. Reduce heat to low; cover and cook for 20 minutes or until rice is tender. Stir in dill.
Nutrition Facts : Calories 253 calories, Fat 7g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 137mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
FRIED RICE WITH TOFU
I make this fried rice recipe with tofu all the time, as we always seem to have leftover cooked rice. You can add other vegetables or leftover cooked chicken as well. Make sure you have all your ingredients prepared by the time you start cooking!
Provided by barbara
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Combine tofu and 2 tablespoons soy sauce in a bowl and marinate while you prepare the rest of the ingredients.
- Heat oil in a skillet over medium heat. Add onions and carrot; cook until lightly browned, about 5 minutes. Add tofu and marinade and cook for 2 to 3 minutes, stirring occasionally. Stir in rice and cook for 3 minutes while stirring.
- Move all ingredients to one half of the skillet and crack eggs into the empty half. Cook for 2 minutes until eggs start to set. Mix eggs and the rest of the ingredients until well combined. Season with remaining soy sauce and sugar; mix well.
- Stir tomato into the skillet; cook and mix for 1 minute. Season with salt, white pepper, and more soy sauce if desired.
Nutrition Facts : Calories 313 calories, Carbohydrate 39.3 g, Cholesterol 139.5 mg, Fat 12.4 g, Fiber 1.4 g, Protein 11.2 g, SaturatedFat 2.5 g, Sodium 775.7 mg, Sugar 3.9 g
SPINACH WITH CHICKPEAS AND FRESH DILL
This is a Sephardic Passover recipe that is great as a side dish. It is flavorful and very refreshing.
Provided by Sara
Categories Side Dish Vegetables Greens
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil.
- Clean spinach well and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender.
- Stir in lemon juice, and season with salt and pepper to taste. Serve warm.
Nutrition Facts : Calories 141.9 calories, Carbohydrate 20.3 g, Fat 6 g, Fiber 7.3 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 163.1 mg, Sugar 3 g
DILL TOFU ON RICE
Extra firm tofu popping with bold flavors of onion, garlic, mushrooms and tomatoes. Fresh dill weed makes this dish sensational!
Provided by DustyPyatt
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large freezer bag, place the tofu. Squeeze out as much air as possible.
- In a 2nd large freezer bag, combine the onion, garlic, tomatoes, mushrooms, lemon juice and dill weed. Seal the bag and toss baggie to mix well. Gently squeeze out as much air as possible.
- I choose at this point to also add in the cooked brown rice in quart size baggie. I like to have a "dinner kit" in the freezer.
- Place the 3 filled bags into a large freezer bag, along with this printed recipe and seal. Freeze.
- To cook; thaw.
- Cook brown rice if you didn't prior.
- Preheat oven to 350 degrees.
- Place tofu in a greased baking dish.
- Bake, uncovered, for 15 minutes, or until golden brown.
- While the tofu is cooking, heat a large skillet over medium heat. Add tomato mixture and heat thoroughly for about 10 minutes or until veggies are done.
- Salt and pepper the cooked tofu to taste.
- Make a bed of rice on each dinner plate and top with a tofu fillet; spoon vegetable mixture evenly over each tofu steak.
Nutrition Facts : Calories 225.6, Fat 5.7, SaturatedFat 1.2, Sodium 165.4, Carbohydrate 33.6, Fiber 4.3, Sugar 4.9, Protein 13
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