Rice Noodle Bowl With Broccoli And Bell Peppers Recipes

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RICE NOODLE BOWL WITH BROCCOLI AND BELL PEPPERS



Rice Noodle Bowl With Broccoli and Bell Peppers image

From Vegetarian Times-July/August 2010. Rice noodles give a simple stir-fry a homey feel. Because the bunches of long threads can be hard to measure for one person, we've called for breaking them into pieces. Some other vegetables to throw into the stir-fry along with or in place of the broccoli: yellow squash, snow peas, sliced mushrooms, and grated carrots. *This only makes one serving so you may want to multiply the recipe amounts!

Provided by Dominick and Amanda

Categories     Vegetable

Time 20m

Yield 1 serving(s)

Number Of Ingredients 11

1 1/2 ounces dried rice noodles, broken into 1-inch pieces (3/4 cup)
2 teaspoons low-sodium soy sauce
1 teaspoon rice vinegar
1 teaspoon sugar
1 teaspoon chile, sauce (to taste)
2 teaspoons canola oil
1/4 cup onion, finely chopped
1 garlic clove, minced
1/2 cup red bell pepper, thinly sliced
1/2 cup broccoli floret
1 tablespoon roasted peanuts, chopped (optional)

Steps:

  • Bring 2 cups water to a boil in medium saucepan. Add broken noodles. Remove from heat, and let stand 5 to 7 minutes, or until noodles are rehydrated. Drain, and discard water.
  • Meanwhile, whisk together soy sauce, rice vinegar, sugar, chile sauce, and 1/4 cup water in small bowl. Set aside.
  • Heat oil in skillet over medium-high heat. Add onion and garlic, and stir-fry 1 minute. Add bell pepper and broccoli, and cook 1 minute more. Add soy sauce mixture, bring to a boil, and cook 1 minute more, or until bell pepper and broccoli are tender. Stir in noodles. Serve sprinkled with roasted peanuts, if using.

Nutrition Facts : Calories 308.4, Fat 9.6, SaturatedFat 0.8, Sodium 760.5, Carbohydrate 51.7, Fiber 2.9, Sugar 9.3, Protein 5.1

BROWN RICE BOWLS WITH STEWED PEPPERS



Brown Rice Bowls With Stewed Peppers image

I always include at least three elements in my grain bowls: the grains, the topping and something to garnish the topping, usually a protein, often a poached egg. I wanted some contrasting crunch as well as some cheese, so I made Parmesan crisps, also known as frico, one of the easiest, best-kept secrets in the Italian repertoire.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds sweet peppers, preferably a combination of red, yellow and orange (about 3 large)
2 tablespoons extra-virgin olive oil
1 small red onion, chopped
2 plump garlic cloves, minced
1 Anaheim chile pepper, seeded and cut in 1-inch strips, or 1 or 2 serrano or jalapeño peppers, minced (optional)
Salt and black pepper
3/4 pound tomatoes, grated, or peeled, seeded and chopped (1 cup)
Pinch of sugar
1 basil sprig, plus 1 tablespoon slivered basil, and additional leaves for garnish
2 ounces Parmesan, finely grated (about 1/2 cup)
3 cups cooked brown rice

Steps:

  • Cut tops off peppers, then cut lengthwise into sections along creases. Remove seeds and membranes. Slice sections crosswise.
  • Heat oil in a large heavy skillet over medium heat and add onion. Cook, stirring, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add sweet peppers and, if using, chiles. Cook, stirring often, until peppers have softened slightly, about 5 minutes. Add salt to taste and continue to cook for another 5 minutes, until peppers are tender.
  • Add tomatoes, sugar, basil sprig and black pepper. Bring to a simmer and cook, stirring from time to time, until tomatoes have softened and cooked down, 5 to 10 minutes.
  • Cover skillet, reduce heat and simmer for another 10 minutes, stirring occasionally, until mixture is thick and fragrant. Stir in slivered basil. Taste and adjust seasonings. Keep warm.
  • Make Parmesan crisps: Heat oven to 350 degrees. Line 1 or 2 baking sheets with silicon mats or parchment. Spoon heaped tablespoons (about 1/2 ounce) grated Parmesan onto silicon mat or parchment, then use a spoon to flatten rounds until they are about 4 to 4 1/2 inches in diameter and very thin. They should be about 2 inches apart. Bake 9 to 10 minutes, switching pans front to back, until the cheese is brown and lacy. Remove from heat and allow the rounds to cool. Once cooled, they should be crisp all the way through.
  • Spoon rice into bowls. Top with peppers. Garnish with torn leaves of fresh basil and a Parmesan crisp.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 8 grams, Carbohydrate 59 grams, Fat 12 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 918 milligrams, Sugar 18 grams

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