VEGGIE BROWN RICE WRAPS
Salsa gives a bit of zip to the brown rice and bean filling in the meatless tortilla wraps Lisa Sullivan shares from St. Marys, Ohio.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large cast-iron or other heavy skillet, saute red pepper and mushrooms in oil until tender. Add garlic; cook 1 minute. Add the rice, beans, corn, green onions, cumin, pepper and salt. Cook and stir until heated through, 4-6 minutes. , Spoon 3/4 cup onto each tortilla. Sprinkle with cheese; drizzle with salsa. Fold sides of tortilla over filling; serve immediately.
Nutrition Facts : Calories 377 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 675mg sodium, Carbohydrate 62g carbohydrate (4g sugars, Fiber 7g fiber), Protein 15g protein.
SLOW-COOKER SPANISH RICE
Here's an economical dish with authentic Tex-Mex taste. Even the little ones will go for this Spanish rice. -Sharon Tipton, Casselberry, Florida
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large skillet over medium-high heat, cook beef, onions, pepper and celery 7-8 minutes or until no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Drain and transfer meat mixture to a 4- or 5-qt. slow cooker. Add next eight ingredients., Cook, covered, on low until rice and vegetables are tender, 4-5 hours, stirring once. Top with olives and cheese before serving.
Nutrition Facts : Calories 378 calories, Fat 13g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 632mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein.
RICE PAPER WRAPS
Make these rice paper wraps for an easy snack or appetizer. Kids will love them and they're wholesome, too, filled with plenty of protein and veg
Provided by Lulu Grimes
Categories Dinner, Lunch, Side dish, Snack, Starter
Time 23m
Number Of Ingredients 9
Steps:
- Put the noodles in a pan of water and bring to the boil, simmer for 3 mins, then cool under running water. Drain thoroughly.
- Cut the carrot into matchsticks using a knife or a mandoline. Cut the avocado into strips and the cucumber into thin sticks. Soak 2 of the rice paper wraps in cold water for 1-2 mins until floppy.
- Lift 1 sheet of rice paper out of the water, shake gently, then lay it carefully on a board. Place 2 prawns in the centre, with a mint leaf between them. Add a strip of avocado, pile some noodles on top, then add a layer of carrot and cucumber. Fold the bottom half of the rice paper over, then fold the sides in and tightly roll it up. Repeat using the second wrapper and soak 2 more to make 2 more rolls.
- Make the rest of the rolls up using the remaining 4 wraps and the shredded chicken instead of prawns. Serve the rolls with the sweet chilli sauce for dipping.
Nutrition Facts : Calories 125 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
RICE PAPER WRAPS WITH VEGETABLES
Steps:
- In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft. Lay wrapper out on a tea towel to absorb excess water. Transfer wrapper to a flat surface. About 1/3 from the bottom of the wrapper, create a 3-inch long row by placing some cilantro leaves followed by some red pepper, yellow pepper, snow peas, mushrooms, bean sprouts, buckwheat noodles and a little ginger. Season, to taste, with salt and pepper. Sprinkle the top 1/3 of the rice wrapper with black sesame seeds. Carefully fold the bottom of the rice paper wrapper over the vegetables. Turn in the sides and continue rolling up from the bottom.
- To serve, slice the roll in half on a bias. Serve with Orange-Chili Dipping Sauce.
- In a medium sized bowl, whisk together the sesame oil and rice wine vinegar. Toss the cooked buckwheat noodles in the sesame mixture. Set aside.
- Whisk together all the ingredients in a mixing bowl. Allow the sauce to stand for 30 minutes so that the flavors can infuse. Serve at room temperature.
SPANISH RICE WRAP SANDWICHES
From Linda Larsen,Your Guide to Busy Cooks at About.com Long grain rice, flavored with Spanish spices, makes a wonderful filling for wrap sandwiches. Cooking time is actually chilling time.
Provided by Nana Lee
Categories Lunch/Snacks
Time 21m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In medium bowl, combine green pepper, celery, onion, and rice and mix gently to combine.
- In small bowl, combine cumin, turmeric and tomatoes and mix well.
- Add to rice mixture and stir to blend.
- Place filling on tortillas and top with grated cheese.
- Roll up and wrap in plastic wrap.
- Refrigerate 1-2 hours to blend flavors before serving.
Nutrition Facts : Calories 445.9, Fat 14.4, SaturatedFat 6.8, Cholesterol 25.1, Sodium 610.3, Carbohydrate 62.7, Fiber 3.6, Sugar 3.7, Protein 15.5
EASY CHICKEN & RICE WRAPS BY RICE-A-RONI RECIPE - (4.4/5)
Provided by pmhare
Number Of Ingredients 9
Steps:
- 1. In large skillet over medium-high heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown. 2. Slowly stir in 2 cups water, salsa, chicken and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender and chicken is no longer pink inside. 3. Stir in beans and corn; let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream, if desired. Tip To warm tortillas, wrap them in aluminum foil and bake in a 350°F oven for about 5 minutes. Turn off the heat and keep them in the oven until ready to serve.
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