Veggietofustirfrywithsesameseedsoverbrownrice Recipes

VEGETABLE FRIED RICE

Steps:

• In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
• Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.

VEGGIE TOFU STIR-FRY WITH SESAME SEEDS OVER BROWN RICE

Steps:

• Place tofu in a colander and drain 10 minutes.
• Pat dry with paper towels.
• Place soy sauce in a shallow dish, add tofu, cover, refrigerate, and marinate 15 minutes, or up to 1 hour, turning once.
• In medium covered saucepan, bring 2 cups vegetable broth or water to a boil.
• Slowly stir in rice, cover, and reduce heat to low.
• Simmer 40 minutes, or until all the water is absorbed.
• Meanwhile, heat the oil in a wok, large skillet, or heavy saucepan over medium-high flame.
• Add garlic and onion and sauté until onions are wilted, 1-2 minutes .
• Add broccoli and red peppers, the remaining 1 1/4 cup broth or water, and cook, stirring frequently, 5 minutes.
• Add mushrooms, water chestnuts, basil, oregano, and black pepper and continue to cook 2 more minutes, or until mushrooms are soft.
• Addsesame seeds and the marinated tofu with soy sauce, and cook, stirring gently, until tofu is heated through, about 5 minutes.
• Serve over the cooked rice.

FRIED BROWN RICE WITH SHRIMP AND VEGETABLES

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
• Add the shrimp to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the watercress, carrots, peas, garlic, soy sauce, and 1/4 teaspoon salt and cook, stirring constantly, until the watercress wilts and the peas heat through, 2 to 3 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, shrimp, and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and sesame oil and serve.

STEAMED VEGGIES WITH BUTTER SAUCE

Steps:

• You'll need a 3 quart saucepan with a lid and a steaming colander that fits into the top of the pan.
• Wash and peel turnips and rutabega (just like you would potatoes). Chop into bite size pieces. Place them in the colander along the bottom. They will take slightly longer to cook than the carrots, broccoli and brussell sprouts which you will be placing on top.
• I used fresh vegetables for this recipe. You can probably use frozen veggies but you'll need to make your own adjustments since frozen veggies often have a different texture than fresh.
• Wash and chop your carrots. Place them in your colander on top of your turnips and rutabega.
• Wash your brussell sprouts peeling away any damaged leaves. Add your brussell sprouts to your colander on top of the turnips, rutabega, and carrots.
• Chop the crowns off your broccoli, then chop the stems. When done, place all pieces in your colander.
• Fill your 3 quart saucepan with 4 cups of water (it should be about 1/2 full). Add 2 tablespoons Orrington Farms Chicken Flavored Soup Base to the water and stir gently.
• Place your saucepan on the burner and insert your colander. Sprinkle your veggies with 3 tablespoons Mrs. Dash Original Blend and place 1/4 lb (1 stick) of butter on top.
• Cover your saucepan setting the lid slightly off-center to vent your steam. Bring your water to a boil, then reduce the heat to medium high. Reduce heat gradually to medium maintaining a gentle boil to your liquid.
• While steaming it is important to check your liquid periodically to ensure it does not boil away during the steaming process. If you allow this to happen, your pan and burner may be damaged and your veggies will not cook completely.
• As the butter melts it will coat your veggies and drain through the colander into the seasoned water. The steamed vapor will add a savory flavor to your veggies as they cook.
• Steam for about 20-25 minutes until the turnips and rutabega are soft and tender. Use a fork to check tenderness, then add salt and pepper to suit your preferences.
• When you remove the veggies you will notice that much of the water has evaporated and your liquid has reduced to a salty buttery sauce. You have the option of pouring some of this sauce over your veggies before serving if you like.
• You can also drizzle your sauce over a batch of seasoned chicken legs you may have roasted in the oven while you were steaming your veggies.

BROWN RICE AND VEGETABLES

Steps:

• Place rice in a greased 4- or 5-qt. slow cooker. In a large bowl, combine the squash, apples, sweet potato, onion, salt and pepper; add to slow cooker. Pour broth over vegetables., Cover and cook on low for 5-6 hours, until vegetables are tender. Stir in raisins and tarragon.