Very Yummy Rice Food

SPICY YUMMY RICE NOODLES

Spicy Yummy Rice Noodles image

Provided by Mary McCartney

Time 15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

7 ounces flat rice noodles
3 tablespoons toasted sesame oil
1 red onion, peeled, halved and thinly sliced
1 red bell pepper, deseeded and thinly sliced
12 ounces broccoli, broken into small florets and thinly sliced
2 tablespoons tamari (for gluten free) or soy sauce
2 tablespoons chili jam or sweet chili sauce
1/2 cup coconut milk
3 tablespoons crunchy peanut butter
1 1/4 cups hot vegetable stock (store-bought or 1/2 tablespoon vegetable bouillon mixed with 1 1/4 cups boiling water)
2 medium carrots, peeled and sliced into long ribbons using a vegetable peeler
Handful toasted peanuts, roughly chopped, to garnish (see Cook's Note)
Handful of cilantro leaves, to garnish

Steps:

Place the rice noodles in a large bowl and cover with boiling water. Leave them to soak according to the packet instructions, but a couple of minutes before the time is up check and drain them, as you want them slightly under cooked and still have a bite as they will finish cooking in the sauce.
To cook the vegetables, heat 2 tablespoons of the sesame oil in a wok (or use a large saute pan with deep sides or big saucepan). Add the onion and cook for a couple of minutes until just starting to soften then add the red bell pepper and broccoli. Stir well and leave to cook for about 3 minutes on a medium to high heat.
Meanwhile put the remaining 1 tablespoon sesame oil, the tamari, chili jam, coconut milk, peanut butter and vegetable stock into a measuring cup and stir together until totally combined - the hot stock helps to soften the peanut butter, so it mixes together more easily.
Pour the sauce into the wok with the vegetables and bring to a gentle simmer. Add the carrot ribbons and toss to combine. Be careful not to overcook the vegetables - they should be just cooked.
Drain the noodles in a colander, shake well to get rid of any excess water and add to the wok with the vegetables and sauce. Gently mix everything together making sure the noodles are well coated in the sauce.
Divide between bowls or tip onto a large serving platter and garnish with toasted, chopped peanuts and fresh cilantro leaves.

REALLY SIMPLE RICE

Really Simple Rice image

This is a very simple but tasty rice recipe. Makes a great side dish and leftovers are almost as good the next day.

Provided by Mark S.

Categories Side Dish Rice Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients 5

Ingredients

1 tablespoon olive oil
1 cup long-grain white rice
½ small onion, finely diced
2 cups low-sodium chicken broth
1 pinch garlic salt, or to taste

Steps:

Heat olive oil in a non-stick saucepan over medium-high heat nearly to smoking. Cook and stir rice in the hot oil quickly to toast the rice, 2 to 3 minutes. Stir the onion into the rice; cook and stir 1 minute more. Pour chicken broth over the rice mixture, season with garlic salt, and bring to a boil; reduce heat to low, place a cover on the saucepan, and cook until the broth is absorbed and the rice is tender, about 20 minutes. Remove from heat and allow to rest 5 minutes before lifting the lid.

Nutrition Facts : Calories 149.3 calories, Carbohydrate 26.9 g, Cholesterol 1.3 mg, Fat 2.6 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 93.7 mg, Sugar 0.6 g

VERY YUMMY RICE

Very Yummy Rice image

As the name says, this is a very YUMMY rice dish. I like to make this with a beef roast or steaks. You can substitute fresh mushrooms for the canned (brown them first in a little olive oil). You can also use almond slivers instead of the sliced almonds. Another variation is to use 1 cup of brown rice and 1 cup of white rice, although I have not yet tried that combination myself.

Provided by PugGrannie

Categories White Rice

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1/4 lb butter
1 very large onion, chopped fine
2 cups rice
2 (14 ounce) cans beef broth, lower sodium and fat-free
1/2 lb sharp cheddar cheese, shredded
2 (8 ounce) cans button mushrooms, with liquid
1 cup sliced almonds, toasted

Steps:

Preheat oven to 325 degrees.
In a large frying pan, saute' onion in butter.
Add uncooked rice and simmer 5 minutes.
Pour all ingredients except almonds into a casserole (I use a casserole that is probably 12" square, but you can use a 13x9" one just as well.
Bake 1 hour at 325 degrees.
Stir in almonds when done.

Nutrition Facts : Calories 495, Fat 28.2, SaturatedFat 13.8, Cholesterol 61.3, Sodium 1030.8, Carbohydrate 44.7, Fiber 2.8, Sugar 2.3, Protein 17.4

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