Neutral Ab Method Mushrooms St Tropez Rice Salad Recipes

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ST. TROPEZ SALAD



St. Tropez Salad image

This is a recipe from Harold's Restaurant, in Portsmouth, Ohio (burned to the ground now), which was the finest restaurant in south-central Ohio for half a century. I'd flag this one for a try later if you're not going to use it right now. Cooking time includes "chilling" time in the refrigerator. Enjoy!

Provided by Bone Man

Categories     Spinach

Time 25m

Yield 1 large salad, 1 serving(s)

Number Of Ingredients 10

4 ounces mixed salad greens
1 ounce fresh spinach
2 ounces hearts of palm
3 artichoke hearts
2 ounces mandarin oranges, drained
1 ounce feta cheese, crumbled
1 ounce salad dressing, lemon oil-type
1 ounce salad dressing, champagne-type
1/4 ounce mixed sprouts (alfa sprouts)
3 parsley sprigs

Steps:

  • Place the mixed greens and spinach on a chilled salad plate.
  • Arrange the hearts of palm on the chilled greens.
  • Cut the artichoke hearts into pieces and place on the greens. Arrange the orange pieces on the salad. Sprinkle the feta cheese on top.
  • Dress the salad with the lemon oil dressing and the champagne dressing.
  • Garnish with the alfa sprouts and the parsley sprigs.

Nutrition Facts : Calories 405.4, Fat 13.1, SaturatedFat 6.4, Cholesterol 59.3, Sodium 2215.9, Carbohydrate 61.9, Fiber 22.7, Sugar 16.4, Protein 22.3

DIRTY RICE WITH MUSHROOMS



Dirty Rice With Mushrooms image

This vegetarian version of Southern dirty rice replaces the traditional ground beef and chicken livers with hearty mushrooms, creamy black-eyed peas and flavorful spices for a satisfying one-pot meal. The recipe starts with the classic Cajun holy trinity - onion, green bell pepper and celery in equal parts - to create a flavorful foundation. Mushroom broth adds even more depth and reinforces the earthy cremini mushrooms, while a drizzle of hot sauce adds tang and kick. Serve with simple leafy greens or chopped salad.

Provided by Kay Chun

Categories     dinner, weeknight, grains and rice, main course, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1/4 cup neutral oil, such as safflower or canola
1/2 cup finely chopped yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
Kosher salt (Diamond Crystal) and black pepper
8 ounces cremini mushrooms, trimmed and finely chopped
1 tablespoon minced garlic
2 cups long-grain white rice
2 teaspoons Cajun seasoning
3 cups store-bought or homemade mushroom broth
1 (15-ounce can) black-eyed peas, rinsed and drained
1/2 cup thinly sliced scallions, plus more for garnish
Hot sauce, for serving

Steps:

  • In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add onion, celery and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until softened, 5 minutes. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and their liquid is absorbed, 5 minutes. Stir in garlic until fragrant, 1 minute.
  • Add rice, Cajun seasoning, 1 teaspoon salt, ½ teaspoon pepper and the remaining 2 tablespoons oil. Stir until well blended, then add broth, scraping bottom of pot to remove any browned bits. Bring to a boil over high heat.
  • Cover and reduce heat to low. Cook until rice is tender and liquid is absorbed, about 15 minutes. Scatter black-eyed peas on top in an even layer, cover and cook 3 minutes longer. Turn off heat.
  • Add scallions to the pot, and fluff rice with a fork. Divide among bowls and garnish with more scallions. Serve with hot sauce.

MUSHROOM-RICE SALAD



Mushroom-Rice Salad image

This warm rice dish, flavored with onion and studded with mushrooms, slivered almonds and green peas, makes a versatile side dish.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 6 servings.

Number Of Ingredients 7

2 Tbsp. butter or margarine
1 small onion, chopped
1 can (14-1/2 oz.) beef broth
1 cup frozen peas
1 can (4-1/2 oz.) sliced mushrooms, undrained
1/4 cup slivered almonds
2 cups instant white rice, uncooked

Steps:

  • Melt butter in 2-qt. saucepan. Add onions; cook and stir until crisp-tender.
  • Add broth, peas, mushrooms and almonds; stir. Bring to boil.
  • Stir in rice; cover. Remove from heat. Let stand 5 min. Fluff with fork before serving.

Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

NEUTRAL - A&B METHOD - MUSHROOMS ST. TROPEZ & RICE SALAD



Neutral - A&B Method - Mushrooms St. Tropez & Rice Salad image

I have not tried this, I'm just putting it on the net so that when I get ready to go to the store, I have a list of the ingredients needed without having to go through recipe by recipe. It is from Sylvia Bennett's $5 Dollar Menus for Two, the A&B Biochemical Machine Method.

Provided by Kari Homan Shannon

Categories     Brown Rice

Time 2h30m

Yield 2 serving(s)

Number Of Ingredients 21

1/2 lb mushroom
1 tablespoon butter
1 tablespoon lemon juice
sea salt, to taste
garlic salt, to taste
soy sauce, to taste
4 -6 egg yolks
1 bunch celery, chopped
1 cup brown rice (uncooked)
4 cups lettuce or 4 cups other greens, chopped
1 tomatoes, quartered
1 medium onion, quartered
1/2 cup sliced green olives or 1/2 cup black olives
1/2 cup walnuts, chopped
1 tablespoon olive oil
vinegar, to taste
1 teaspoon dried basil or 2 teaspoons fresh basil
1 teaspoon dried oregano or 2 teaspoons fresh oregano
sea salt, to taste
cayenne pepper, to taste
ground black pepper, to taste

Steps:

  • MUSHROOMS ST.
  • TROPEZ COOKING DIRECTIONS: Wash the mushrooms and cut ends off the stems.
  • Cut mushrooms into slices.
  • In a medium saucepan, over medium heat, melt butter.
  • Add the mushrooms, tossing lightly until soft.
  • Add soy sauce.
  • In small bowl, beat egg yolks.
  • Pour over mushrooms.
  • Cook for four minutes.
  • Season to taste.
  • Sprinkle parsley over mushrooms, serve with rice salad.
  • RICE SALAD COOKING DIRECTIONS:.
  • cook the rice.
  • (Usually you would use twice as much water as the recipe calls for rice, so one cup rice would be cooked in two cups water, however, brown rice may need a bit more water, like a tablespoon or two).
  • Let stand until cool enough to refrigerate.
  • Refrigerate rice for one hour.
  • Add lettuce, tomato, onion, olives, walnuts, olive oil, vinegar, basil and oregano.
  • Season to taste.
  • Mix well.

Nutrition Facts : Calories 899.3, Fat 48.7, SaturatedFat 10.8, Cholesterol 392.9, Sodium 808.4, Carbohydrate 99.9, Fiber 14.1, Sugar 12.9, Protein 24.4

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