RAINBOW RICE
Provided by Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Chop peppers and onions into small pieces. Saute peppers and onions in olive oil and season with garlic and black pepper. Add mushrooms and olives to the mix. Slow cook 1 cup of rice with water according to package instructions. When done add peppers, mushrooms, onions and olives.
DOMINICAN RAINBOW RICE
Make and share this Dominican Rainbow Rice recipe from Food.com.
Provided by Little Italy
Categories White Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the vegetables into very small cubes.
- Sauté all the ingredients (except for the rice) using the butter until the onions are semi-transparent. Add salt to taste.
- Finally add the rice and combine all the ingredients. Fluff the rice using a fork. Dish up hot.
Nutrition Facts : Calories 316.2, Fat 9.6, SaturatedFat 5.7, Cholesterol 22.9, Sodium 69.6, Carbohydrate 53.2, Fiber 3, Sugar 4.4, Protein 5.5
RAINBOW RICE (FRIED RICE)
This is from Richard (Dick) Immershein. Cook the rice ahea of time. It needs enough time in the fridge to get cold. Cook the day before or at least a few hours in advance.
Provided by abigail363
Categories Rice
Time 2m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Measure cold rice for each serving (cook only four or five servings at a time, to cook more repeat, keeping each batch warm in an oven and stir together all of the batches at the end and serve). Break any lumps apart in the cold rice rather than doing it while cooking.
- Measure all other ingredients separately as they will be added individually.
- Cooking Instructions:.
- Heat wok or deep skillet hot and dry.
- Add sufficient oil depending upon number of servings.
- After oil is heated add the shrimp (if using shrimp) and cook for 60 seconds (more time if cooking larger quantity).
- Push shrimp (if used) aside and add lightly beaten egg and stir gently for 30 seconds.
- Push Shrimp (if used) and egg up on wok side and add precooked rice in the center. After about 20 seconds or enough time for the rice to start to warm, then stir to remove any remaining lumps for about 60 seconds.
- Add peas and carrots stir while cooking for 15 seconds.
- Add Salt and continue stirring for 5 seconds.
- Add cut up chicken or Ham and continue stirring for about 10 seconds.
- Add Green Onion and stir for another 15 seconds ( By now egg and shrimp on the sides will have been stirred into the mixture).
- If the rice is still dry add broth or water and continue lightly stirring for another 15 seconds.
- Add Light Soy Sauce and stir for another 15 seconds.
- Add pinch of White Pepper and stir for another 15 seconds.
- Remove to warming or serving platter.
Nutrition Facts : Calories 421.4, Fat 16.8, SaturatedFat 3.3, Cholesterol 106.1, Sodium 4238.5, Carbohydrate 57.4, Fiber 1.6, Sugar 1.1, Protein 9.3
RAINBOW RICE
This colourful salad is a good way of getting lots of veggies and seeds into your childrens diet
Provided by Lesley Waters
Categories Buffet, Lunch, Side dish, Snack
Time 30m
Yield Serves 2 big kids or 4 small
Number Of Ingredients 8
Steps:
- Cook the rice as per pack instructions. Drain, rinse and drain again. Mix with the red pepper, cucumber, grated carrot, dried apricots and toasted pumpkin seeds. Drizzle over olive oil and the orange juice.
Nutrition Facts : Calories 450 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.07 milligram of sodium
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