Rice Melange Recipes

RICE COOKER MELANGE

Rice Cooker Melange image

This is a rice-based complete meal made in a rice cooker. I make this in a 7-cup rice cooker. I don't suggest using one much smaller than that.

Provided by SuBethJimBob

Categories Meat and Poultry Chicken

Time 1h10m

Yield 6

Number Of Ingredients 13

Ingredients

1 (14.5 ounce) can diced tomatoes, drained and juice reserved
1 (5 ounce) can chunk white chicken, or to taste, drained with liquid reserved
1 cup water, or as needed
1 (14.5 ounce) can fat-free chicken broth
1 cup uncooked brown rice
½ cup dry lentils
4 ounces frozen chopped spinach
1 (4 ounce) can sliced mushrooms, drained
1 ½ teaspoons dried basil
1 ½ teaspoons dehydrated onion flakes
½ teaspoon soy sauce
¼ teaspoon garlic powder
salt and ground black pepper to taste

Steps:

Measure reserved liquid from tomatoes and chicken together; pour into a bowl. Add enough water so the liquid equals 3 cups; pour into rice cooker along with chicken broth, tomatoes, rice, lentils, spinach, mushrooms, basil, onion flakes, soy sauce, garlic powder, salt, and pepper.
Cook in rice cooker until the "done" signal chimes and the rice is completely tender, 60 to 90 minutes.

Nutrition Facts : Calories 243.7 calories, Carbohydrate 38.2 g, Cholesterol 14.7 mg, Fat 3.1 g, Fiber 7.6 g, Protein 15.1 g, SaturatedFat 0.7 g, Sodium 483.9 mg, Sugar 2.9 g

TORTE MELANGE

Torte Melange image

A scrumptious pastry filled with prosciutto, spinach, and provolone cheese!

Provided by AUTUMNHEARTS

Categories Meat and Poultry Recipes Pork

Time 2h5m

Yield 12

Number Of Ingredients 10

Ingredients

8 sheets phyllo dough
¾ cup dry bread crumbs
1 pound thinly sliced prosciutto
2 (10 ounce) boxes frozen chopped spinach - thawed, drained and squeezed dry
1 pound sliced provolone cheese
4 green onions, sliced
2 banana peppers, seeded and sliced
6 sheets phyllo dough
1 egg
1 teaspoon water

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Prepare a 10 inch springform pan with nonstick cooking spray. Layer 8 sheets of phyllo dough into the bottom and sides of the pan, allowing the phyllo to hang 1/4 inch over the sides. Sprinkle 1/3 of the bread crumbs evenly into the bottom of the pan. Layer with 1/3 each of the prosciutto, spinach, provolone, green onions, and banana peppers. Repeat twice more to form three layers. Lay the edges of the exposed phyllo over the torte, then layer the remaining 6 sheets of phyllo dough over the top. Tuck the edges of the phyllo dough into the sides of the pan. In a small cup, mix together the egg and water. Brush over the top of the pastry.
Bake for 30 minutes, then cover loosely with aluminum foil. Continue baking until brown, about 45 minutes. Let stand 10 minutes before removing from pan and serving.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 20.1 g, Cholesterol 74.9 mg, Fat 24.5 g, Fiber 2.5 g, Protein 21.9 g, SaturatedFat 11.7 g, Sodium 1262.1 mg, Sugar 1.3 g

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