SEARED RED RICE WITH SPINACH, MUSHROOMS, CARROT AND EGG
Rice bran oil has a very high smoke point, so it's a perfect oil for searing and stir-fries where that high-heat seared flavor is desired. You can make this dish with any type of rice, but I love the red rice I've been finding in whole-foods stores, whether from Thailand or Bhutan.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat a 14-inch wok or large, heavy skillet over high heat until a drop of water evaporates upon contact. Swirl in the oil and add the onion, carrot, tofu and mushrooms. Stir-fry until the vegetables are crisp-tender and the tofu is lightly colored, about 2 minutes. Add the garlic and chili, stir-fry for no more than 10 seconds, and add the spinach. Stir-fry until the spinach wilts, season to taste with salt and pepper, and pour in the beaten egg. Stir-fry until the egg is scrambled, and add the rice. Cook, scooping up the rice with your paddle, then pressing it into the pan and scooping it up again, for about 2 minutes, until the mixture has a nice seared aroma. Add the fish sauce or soy sauce and chopped scallions, stir together for about half a minute, and serve, passing the optional garnishes.
SPINACH RICE
Even if you don't like spinach, you will love this creamy rice dish. Add more or less jalapeno peppers to your liking.
Provided by Marites
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a bowl, mix the soup, milk, jalapeno peppers, salt, and pepper.
- Melt the butter in a large skillet over medium-low heat, and cook the onion until tender. Mix in the cooked rice and spinach. Pour the soup mixture into the skillet, and continue cooking until heated through. Mix in the cubed processed cheese, and transfer to the prepared baking dish.
- Bake 25 minutes in the preheated oven, until bubbly and lightly browned.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 17.9 g, Cholesterol 30 mg, Fat 12.1 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 6.2 g, Sodium 830.3 mg, Sugar 3.2 g
SIDECARS WITH DRIED CHERRIES
Provided by Ina Garten
Time 5m
Yield 2 servings
Number Of Ingredients 7
Steps:
- To sugar the glass rims, pour the juice of 1 lemon into a shallow bowl and put the sugar on a small plate. Dip the rims of 2 glasses first in the lemon juice and then in the sugar. Set them aside to dry.
- In a small bowl, combine the dried cherries with 2 ounces of cognac and microwave on high for 60 seconds. Set aside.
- Combine the 3 ounces lemon juice with the remaining 4 ounces cognac, the Grand Marnier and 1 teaspoon of the marinated-cherry liquid. Fill a cocktail shaker three-quarters full with ice and pour in the cocktail mixture. Shake the mixer for a full 30 seconds (it's longer than you think!) and strain into the prepared glasses, either straight up or over ice. Thread 3 or 4 marinated cherries on small skewers and serve each drink ice cold with a skewer of cherries.
RICE, LENTILS AND DRIED CRANBERRIES GARNISHED WITH PINE NUTS
Make and share this Rice, Lentils and Dried Cranberries Garnished With Pine Nuts recipe from Food.com.
Provided by Rita1652
Categories White Rice
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place all but pine nuts in pot.
- Top with 4 cups of water. Or just cover by almost an inch of water in a rice cooker.
- Cover and cook till tender about 20 minutes.
- Garnish with nuts.
Nutrition Facts : Calories 271.5, Fat 4.8, SaturatedFat 0.4, Sodium 4.7, Carbohydrate 46, Fiber 11.1, Sugar 1.1, Protein 11.2
RICE AND LENTIL SALAD WITH ORANGE AND DRIED CHERRIES
Categories Salad Fruit Rice Side Vegetarian Quick & Easy Orange Dried Fruit Cherry Lentil Healthy Vegan Simmer Gourmet
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Boil water, rice, and salt in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear and surface looks dry, about 8 minutes. Reduce heat to very low and cook, covered and undisturbed, 15 minutes more.
- While rice cooks, simmer lentils in water to cover by 2 inches 18 to 20 minutes, or until just tender, then drain.
- Stir together shallot, vinegar, and lemon juice and let stand. Finely grate zest from orange and cut away remaining peel and pith. Cut sections free from membranes and cut sections into 1/2-inch pieces. Toss warm rice with lentils, shallot mixture, orange, zest, cherries, oil, and parsley and season with salt and pepper. Serve warm or at room temperature.
SPINACH SALAD WITH DRIED CHERRIES
I love spinach salads, dijon mustard and dried cherries so this was a hit with me from the get go. It's a Martha Stewart recipe and absolutely rocks! You could easily substitute dried cranberries, but the tartness of the cherries are amazing. Enjoy! Note: prep time includes time for toasting pumpkin seeds.
Provided by Love2Eat
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 deg. Spread the pumpkin seeds in a single layer in a pie plate. Bake until puffed and brown, approximately 10 minutes.
- Meanwhile, in a large bowl, whisk together the vinegar, mustard and oil until combined and thickened. Season with salt and pepper.
- Arrange spinach on a plate, sprinkle with onions, pumpkin seeds and cherries. Drizzle with dressing, allow each person to "toss" their own salad.
Nutrition Facts : Calories 130.3, Fat 11.1, SaturatedFat 1.7, Sodium 89.2, Carbohydrate 5.9, Fiber 2, Sugar 1.3, Protein 4.1
SPINACH SALAD WITH DRIED CHERRIES
This salad combines, earthy, sweet, tart, and savory flavors.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together vinegar, mustard, and oil until combined and thickened; season with salt and pepper.
- Add spinach, onion, and cherries; toss to combine. Serve immediately, topped with pumpkin seeds.
SOUR CHERRY RICE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
Steps:
- Place rice in a medium bowl, and add enough water to cover. Pour off water, and repeat process 2 to 3 more times. Add enough cold water to cover. Add salt, and let stand for 10 to 15 minutes. Drain.
- Bring a large pot of water to a boil. Add rice, and cook until almost tender, 5 minutes. Drain.
- Meanwhile, in a medium nonstick stockpot, combine 2 tablespoons water, butter, yogurt, and 1 teaspoon saffron water. Add rice, layering with the cherries, and cherry liquid. Sprinkle with remaining saffron water and the oil. Cover top of stockpot with a thick kitchen towel, and place lid on top. Cook over medium heat for 5 minutes. Reduce heat to low, and cook for 30 minutes more. Invert rice onto a large platter. Serve immediately.
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RED RICE WITH SPINACH AND DRIED CHERRIES – HEALTHY BLOG
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Category Lunch, Dinner, Side DishCalories 279 per serving
- Combine the red rice, 2 cups water, and 1/2 tsp salt in a medium saucepan. Cover and bring to a simmer over medium heat. Reduce the heat to medium-low and cook until the rice is tender, about 45 minutes*.
- Meanwhile, heat the olive oil in a large deep skillet over medium-high heat. Add the onion and season with salt and pepper. Cook, stirring, until the onion is soft, about 5 minutes. Add the ginger and dried cherries; cook, stirring, until the onion is golden brown, about 5 more minutes.
- Stir the prepared rice into the onion mixture. Add the baby spinach and orange juice and stir until the spinach is just wilted for about 1 minute. Season with salt and pepper and enjoy!
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