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Archive for the ‘Brown rice’ Category

Makes 6 servings

  • 6 medium red, yellow, orange and/or green peppers
  • 1 tbsp extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 2 garlic cloves, finely chopped
  • 8 oz ground white-meat chicken or turkey
  • 1 1/2 cups cooked long-grain brown or white rice
  • 2 tbsp chopped parsley
  • salt and freshly ground black pepper
  • 1/4 cup pine nuts (optional)
  1. Cut stem ends from each pepper and reserve, keeping matching tops and bottoms together.  Remove seeds and membranes from peppers and discard. 
  2. Preheat oven to 350°F.  Prepare filling: In nonstick 12″ skillet, heat olive oil and add onion, celery, and garlic; cook over medium heat 5 minutes or until soft.  Add chicken and cook 5 minutes or just until no longer pink, stirring occasionally.  Remove from heat and stir in rice, parsley, 1/2 tsp salt, 1/4 tsp pepper, and pine nuts, if using. 
  3. Arrange peppers, close together, in baking dish just large enough to hold peppers; replace tops.  Cover and bake 45-55 minutes or until peppers are tender. 
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Serves 4

  • 1 lb ground beef
  • 1 pkg (10 oz) frozen whole kernel corn
  • 1 1/2 cups thick ‘n chunky salsa
  • 1 1/2 cups cooked brown rice
  • 4 large bell peppers, cut in half lengthwise, seeds removed
  • 1 cup shredded Colby & Monterey Jack cheese
  1. Preheat oven to 450°F.  Brown meat; drain.  Stir in corn, salsa and rice. 
  2. Pierce peppers with a fork or sharp knife; place in 13×9″ baking dish.  Fill evenly with meat mixture.  Cover with foil. 
  3. Bake 20 minutes.  Uncover; sprinkle with cheese.  Continue baking 5 minutes or until cheese is melted. 

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Makes 4 servings

  • 2 cups brown rice, uncooked
  • 1/4 cup soy sauce
  • 2 tbsp Catalinia Dressing
  • 3/4 tsp ground ginger
  • 1 lb beef flank steak, cut into thin strips
  • 2 tsp cornstarch
  • 1 bag (16 oz) Oriental-style frozen stir-fry vegetables, thawed, drained
  • 1/4 cup dry roasted peanuts
  1. Prepare rice as directed on package.  Meanwhile, mix soy sauce, dressing and ginger until well blended; set aside.
  2. Toss steak with cornstarch.  Spray large nonstick skillet with cooking spray; heat on medium-high heat.  Add steak mixture; cook and stir 3 minutes or until steak is cooked though.  Add vegetables and soy sauce mixture; cook and stir 3 minutes or until sauce thickens and vegetables are heated through.
  3. Serve steak mixture over rice; top with peanuts.

Jazz it up: Add 2 tbsp orange marmalade and 1/8 tsp crushed red pepper to the soy sauce mixture.

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Makes 4 servings

  • 1/2 cup Zesty Italian Dressing
  • 4 boneless skinless chicken breast halves (1 lb), cut into strips
  • 2 cups brown rice, uncooked
  • 1 1/4 cups chicken broth
  • 2 cups small broccoli florets
  • 1 1/2 cups chopped tomatoes
  • 1 cup shredded mild cheddar cheese
  • 1/2 cup sliced green onions
  1. Heat dressing in large nonstick skillet on medium-high heat.  Add chicken; cook and stir 2 minutes.
  2. Stir in rice, broth and broccoli.  Bring to boil; cover.  Reduce heat to low; simmer 5 minutes or until chicken is cooked through and rice is tender.  Let stand covered, 5 minutes or until liquid is absorbed.
  3. Add tomatoes, cheese and onions; stir until blended.

Jazz it up: Sprinkle with black pepper or a few dashes of hot pepper sauce.

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Makes 4 servings

  • 2 cups instant brown rice, uncooked
  • 1 lb beef sirloin steak, well trimmed, cut into thin strips
  • 1/2 cup Balsamic Vinaigrette Dressing, divided
  • 2 cloves garlic, minced
  • 1 tbsp cornstarch
  • 5 cups mixed cut-up fresh vegetables (red peppers, broccoli, green onions)
  • 2 tbsp soy sauce
  • 1 tsp ground ginger
  • 1/2 cup dry roasted peanuts, chopped
  1. Cook rice as directed on package.
  2. Meanwhile; toss steak with 1 tbsp of the dressing and the garlic.  Add cornstarch; mix well.  Heat large nonstick skillet sprayed with cooking spray on medium-high heat.  Add steak mixture; stir-fry 3 minutes or until steak is cooked through.  Remove from skillet; cover to keep warm.
  3. Add vegetables, soy sauce, ginger and remaining dressing to skillet; stir-fry 5 minutes or until vegetables are crisp-tender.  Return steak to skillet; stir-fry 1 minute or until steak is heated through and sauce is thickened, stirring occasionally.  Serve over rice.  Top with peanuts.

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