Nutty Jasmine Rice

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Courtesy of Numi Organic Tea.

Prep Time: 25 minutes

Cook Time: 45 minutes

Ingredients:

  • 2 tea bags Numi Jasmine Green
  • 2 ½ tsp. extra virgin olive oil
  • ½ tsp. salt
  • 2 cups uncooked rice, preferably Basmati
  • 1 tsp. crushed saffron
  • ¼ cup slivered almonds
  • ¼ cup pine nuts
  • 1 Tbsp. chopped parsley
  • yogurt (optional)

Directions:

  1. Bring 2 cups water to a boil in a deep pot. Steep 2 tea bags of Jasmine Green for 5 minutes. Squeeze before removing tea bags.
  2. Stir in 1 tsp. oil, salt, and rice. Cover and cook over low heat for 10 minutes.
  3. Steep saffron in 1/8 cup water for 5 minutes. Pour saffron mixture over rice and recover.
  4. Cook another 5 minutes, until rice is tender.
  5. Fry nuts in 1 ½ tsp. oil in frying pan until golden. Garnish with nuts and parsley before serving.
  6. Serve with yogurt or Numi’s Green Tea Salmon.

Servings:

Makes 4 Servings

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Basic Tofu Stir Fry

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Recipe submitted courtesy of Nasoya®.

Ingredients:

  • 1 pkg Nasoya® Extra Firm tofu, patted dry and cut into ½” cubes
  • 1 red pepper, chopped
  • 2 carrots, julienne
  • 2 cups broccoli, chopped
  • 2 mushrooms, sliced
  • 2 tbsp canola oil
  • 8-oz of your favorite stir fry sauce

Directions:

  1. Heat 1 tbsp of oil in a large nonstick pan over medium high heat.
  2. Once hot, add the tofu to the pan. Allow the tofu to cook for about 4 minutes or until lightly browned. Flip the cubes and cook an additional 4 minutes.
  3. Reduce the heat to medium and add the remaining 1 tbsp of oil and the vegetables.
  4. Stir often to cook evenly.
  5. When the vegetables are almost cooked, add the stir fry sauce to the pan. Reduce heat to low and stir for 2 minutes.
  6. Serve over rice or noodles. Enjoy!

Tip: Pressed for time? Use 1 (16-oz) package frozen stir-fry vegetables

Servings:

Serves 5

Nutritionals:

Calories 190, Calories from Fat 90, Total Fat 10 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 420 mg, Total Carbohydrate 14 g, Dietary Fiber 2 g, Sugars 7 g, Protein 10 g

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Wild Blend® Rice with Butternut Squash and Apples

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Recipe submitted courtesy of Lundberg Family Farms.

Ingredients:

    • 1-1/2 cups Lundberg Wild Blend®
    • 3-1/2 cups water
    • 1/2 cup fresh parsley, chopped
    • 2 Tbsp. olive oil
    • 1 medium onion, chopped
    • 3 cups 1/2 inch cubed butternut squash (from 1-1/2 pound squash)
    • 2 Granny Smith apples, unpeeled, cored, cut into 1/2 inch cubes
    • 1 Tbsp. dried thyme
    • 1 cup chicken broth or water
    • 1/2 cup walnut pieces

      Directions:

        1. Preheat oven to 425°F
        2. 9 X 13 inch well buttered baking dish
        3. Combine water and Lundberg Wehani® Rice in a large saucepan with lid. Bring water to boiling, reduce heat to simmer and cover. Cook 50 minutes, remove from heat with lid on and steam 10 minutes. Stir in parsley and set aside.
        4. Heat oil in a large skillet and sauté onion over medium-high heat until translucent.  Add butternut squash, apples, and thyme and sauté 5 minutes.
        5. Stir in broth. Combine rice and onion/butternut squash/apple mixture and pour into a buttered 9X13 inch baking dish. Sprinkle walnuts over the top.
        6. Bake 425°F for 20-25 minutes until heated through and squash is tender.

          Servings:

          Serves 10-12
          Yield : 10 cups
          1 cup= 141 grams

          Nutritionals:

          Contains Tree Nuts. Serving size 1 cup, Calories 120, Calories from Fat 40, Total Fat 4.5g (Sat. Fat .05g, Trans Fat 0g), Cholesterol 0mg, Sodium 60mg, Total Carbohydrates 20g, Fiber 2g, Sugars 3g, Protein 3g.

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          Vegetarian Sushi

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          Vegetarian SushiRecipe submitted courtesy of Lundberg Family Farms.

          Ingredients:

            • 1 cups Lundberg Family Farms Sushi Rice
            • 1-1/2 cups water
            • 2 Tbsp. seasoned rice vinegar
            • 3 (8 X 7 inch) sheets roasted nori
            • 1 hot house cucumber, peeled, seeded and cut into 1/16-inch-thick matchsticks
            • 1 carrot, peeled and cut into 1/16-inch-thick matchsticks
            • 1 avocado, peeled and pitted, sliced in 1/4 inch-thick pieces
            • Optional additions: green onions, sprouts, stir-fried extra-firm tofu, steamed asparagus tips, julienned raw summer squash

              Directions:

                1. In a large fine sieve rinse the rice under running cold water until the water runs clear with no milky residue and drain it well. In a large saucepan combine the rice with 1 1/2 cups water and soak for 30 minutes.
                2. Bring the water to a boil, reduce heat to very low and simmer, covered tightly, for 20 minutes, or until the water is absorbed and the rice is tender. Remove the pan from the heat, let the rice stand covered for 10 minutes; transfer it to a wide, shallow glass bowl, spreading it in an even layer.
                3. Sprinkle the rice with vinegar to moisten it lightly, tossing it carefully, and cover it with a dampened cloth. (Do not chill the rice.) The rice may be made 3 hours in advance and kept, covered with the dampened cloth, at room temperature.
                4. Place bamboo sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers gently press about 3/4 cup rice onto nori in 1 layer, leaving a 1/2-inch borders on long sides.
                5. Arrange several of the cucumber, carrot, and avocado in even strips horizontally across the rice, starting 1 inch from side nearest you.
                6. Beginning with edge nearest you, lift mat up with your thumbs, holding filling in place with your fingers, and fold mat over filling so that upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging edge of mat farthest from you to tighten. (Nori border will still be flat on mat.) Lightly moisten top nori border with water.
                7. Open mat and roll log forward to seal with nori border. Make remaining logs in same manner. Transfer roll, seam side down, to a cutting board; let “rest” for a few minutes then cut each log crosswise into 6 pieces with a wet thin-bladed or serrated knife.
                8. Serve with wasabi paste, soy sauce, and pickled ginger.

                  Servings:

                  1 roll= 186.8 grams   1 piece (1/6th of a roll) =31.1 grams
                  Yield : approximately 18 pieces
                  Serves 3

                  Nutritionals:

                  Serving size 4 pieces, Calories 130, Calories from Fat 35, Total Fat 3.5g (Sat. Fat 0.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 85mg, Total Carbohydrates 22g, Fiber 3g, Sugars 2g, Protein 3g.

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                  Spicy Countrywild® Black Bean Chili

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                  Recipe submitted courtesy of Lundberg Family Farms.

                  Ingredients:

                    • 1/2 cup Lundberg Family Farms Countrywild® rice
                    • 2 cups vegetable broth or water
                    • 2 Tbsp. olive oil
                    • 1 large onion, finely chopped
                    • 1 large yellow bell pepper, diced
                    • 5 cloves garlic, minced
                    • 1-1/2 tsp. chili powder
                    • 1 tsp. ground cumin
                    • 3/4 tsp. ground oregano
                    • 1/4 tsp. salt
                    • 1/4 tsp. ground pepper
                    • 2 (15 ounce) cans black beans, rinsed and drained
                    • 2 (14 ounce) cans diced tomatoes, undrained
                    • 1-2 canned chipotle peppers in adobo sauce, finely chopped
                    • Juice of one lime

                      Directions:

                        1. Heat oil in a stockpot over medium high heat; add onions, bell pepper, garlic, and spices and cook until tender, about 5 minutes.
                        2. Add beans, tomatoes, chipotle chilies to taste, broth and rice. Bring to a boil, cover and simmer 50 minutes.
                        3. Remove from heat and stir in lime juice and serve in bowls garnished with diced avocado and chopped cilantro.

                          Servings:

                          Serves 8-10
                          Yield: 9.5 cups
                          1 cup= 248.8 grams

                          Nutritionals:

                          Serving size 1 cup, Calories 130, Calories from fat 30, Total Fat 3.5g (Sat. Fat 0g, Trans Fat 0g), Cholesterol 0mg, Sodium 710mg, Total Carbohydrates 24g, Fiber 4g, Sugars 4g, Protein 5g.

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                          Spicy Luau Rice

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                          Recipe submitted courtesy of Lundberg Family Farms.

                          Ingredients:

                          • 1-1/2 cups Lundberg Family Farms Brown Jasmine rice
                          • 3 cups water
                          • 1 fresh pineapple, cut into 1 inch cubes, about 4 cups
                          • 1 red bell pepper, cored and seeded, cut into 1 inch cubes
                          • 1 red onion, cut into thin wedges
                          • 1 Tbsp. toasted sesame oil
                          • 1 Tbsp. vegetable oil
                          • 1 Tbsp. brown sugar
                          • Juice of one lime (1 tablespoon)
                          • 1/8 tsp. dried red pepper flakes

                          Directions:

                            1. Preheat oven to 400°F
                            2. Bring water to boil in a medium saucepan with a tight fitting lid. Stir in Lundberg Brown Jasmine. Cover and reduce heat to simmer, and cook 50 minutes. Remove from heat and let steam with lid on, for 10 minutes. Set aside.
                            3. Whisk together in a large bowl sesame oil, vegetable oil, brown sugar, red pepper flakes and lime juice. Add cubed pineapple, bell pepper, and onion and toss to coat. Spread the pineapple, bell pepper, and onion on a rimmed baking sheet and roast in oven for 30 minutes.
                            4. To serve arrange roasted pineapple/bell peppers/ onion on cooked Brown Basmati rice in a wide rimmed bowl.
                            5. Great with barbecued shrimp, pork, or chicken

                              Servings:

                              Serves 8-9
                              Yield: 9 cups
                              1 cup=166.4 grams

                              Nutritionals:

                              Serving size 1 cup, Calories 140, Calories from Fat 30, Total Fat 3.5g (Sat. Fat .5g, Trans Fat 0g), Cholesterol 0mg, Sodium 5mg, Total Carbohydrates 28g, Fiber 2g, Sugars 8g, Protein 2g.

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                              Mexican Rice with Beans & Cheese Bake

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                              Recipe submitted courtesy of Lundberg Family Farms.

                              Ingredients:

                              • 1 Tbsp. olive oil
                              • 1 onion, finely chopped
                              • 3 cloves garlic, minced
                              • 1-1/2 cup Lundberg Family Farms Long Grain Brown Rice
                              • 1 (14.5oz) can tomatoes with jalapeños, undrained
                              • 2 (15 oz) cans pinto beans, drained
                              • 2 (7 oz) cans chopped green chilies, undrained
                              • 2-1/2 cups water
                              • 1/8-1/4 Tsp. dried red pepper flakes (optional)
                              • 2 cups shredded Monterey Jack or Pepper Jack cheese, divided

                              Directions:

                              1. Preheat oven to 350°F.
                              2. 9″ X 13” well buttered baking dish.
                              3. Heat olive oil in a large skillet over medium heat and add onions and garlic; cook for 4-5 minutes until onions are translucent. Transfer into a large bowl.
                              4. Stir in Lundberg Long Grain Brown Rice, tomatoes, beans, and green chilies. Heat water to boiling and stir into rice/bean mixture; pour into baking dish.
                              5. Stir in one cup grated cheese. Cover with aluminum foil. Bake for 65-70 minutes or until rice is tender. (If rice is tender but excess water remains, remove foil and cook 5 more minutes.)
                              6. Just before serving sprinkle with reserved grated cheese. Return to oven until cheese is melted.
                              7. Serve with warm tortillas, sour cream, sliced green onions, cilantro, and salsa.

                              Servings:

                              9-10  generous servings
                              Yield: 9.5 cups
                              1 cup= 232.2 grams

                              Nutritionals:

                              Serving size 1 cup, Calories 230, Calories from Fat 70, Total Fat 8g (Sat. Fat 4g, Trans Fat 0g), Cholesterol 15mg, Sodium 530mg, Total Carbohydrates 32g, Fiber 6g, Sugars 3g, Protein 10g.

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                              Lemony Risotto with Asparagus

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                              Recipe submitted courtesy of Lundberg Family Farms.

                              Ingredients:

                              • 3 cups reduced-sodium chicken broth
                              • 2 cups water
                              • 2-3/4 cups (about 3/4 pound) asparagus, trimmed and cut into 1-inch pieces
                              • 1 onion, finely chopped
                              • 1 Tbsp. butter
                              • 1 cup Lundberg Family Farms Arborio rice
                              • 1/4 cup dry white wine
                              • 1 Tbsp. grated lemon zest
                              • 1/4 cup grated parmesan cheese

                              Directions:

                              1. Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer until just tender, about 3-4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking; drain. Keep broth on low.
                              2. Sauté onion in butter until softened, add rice and stir 1 minute. Add in wine and stir until absorbed.
                              3. Stir in broth mixture 1 cup at a time and briskly simmer, stirring constantly until absorbed. Continue adding broth mixture one cup at a time, stirring until absorbed, before adding more broth.
                              4. Risotto is done when it has the consistency of pudding. (There maybe leftover broth.) Take off heat.
                              5. Stir in asparagus, lemon zest, and parmesan. Pepper to taste.

                              Servings:

                              Serves 4-5
                              Yield: 5 cups
                              1 cup= 222.3 grams

                              Nutritionals:

                              Serving size 1 cup, Calories 130, Calories from Fat 25, Total Fat 2.5g (Sat. Fat 1g, Trans Fat 0g), Cholesterol 0mg, Sodium 340mg, Total Carbohydrates 19g, Fiber 1g, Sugars 2g, Protein 6

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                              Creole Rice with Shrimp and Sausage

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                              Recipe submitted courtesy of Lundberg Family Farms.

                              Ingredients:

                                • 1 cup Lundberg Family Farms Short Brown rice
                                • 2 cups low sodium chicken broth or water
                                • 1 onion, finely chopped
                                • 2 garlic cloves, minced
                                • 1 large green bell pepper, cored, seeded and chopped
                                • 1 (14.5 oz) can stewed tomatoes, undrained, chopped up with wooden spoon
                                • 1/2 tsp. each dried basil and dried thyme
                                • 1/8 -1/4 tsp. crushed red pepper flakes (optional)
                                • 1 (12 oz) package cooked Andouille (hot links) sausage, cut into rounds
                                • 1 Tbsp. butter
                                • 3/4 pound cleaned raw shrimp
                                • 1 Tbsp. olive oil
                                • Salt & pepper to taste

                                  Directions:

                                    1. Combine Lundberg Short Grain Brown rice with broth in a medium saucepan with a tight fitting lid. Bring broth to boil, cover, and reduce heat to simmer. Cook 50 minutes; remove from heat (do not lift lid) and steam 10 minutes.
                                    2. Meanwhile, heat olive oil in skillet over medium heat, sauté onion and bell pepper for about 5 minutes; add garlic and stewed tomatoes, basil, thyme, and red pepper flakes. Add Andouille chicken sausage to heat through.
                                    3. Melt butter in a large skillet and add shrimp. Sauté 3-4 minutes, until pink. Stir into tomato-sausage mixture.
                                    4. To serve, place rice in a large, wide bowl and spoon tomato-shrimp-sausage mixture on top.
                                    5. Serve with cornbread or cornmeal muffins

                                      Servings:

                                      Serves 6 to 8
                                      Yield: 8 cups
                                      1 cup = 198.3

                                      Nutritionals:

                                      CONTAINS SHELLFISH. Serving size 1 cup, Calories 200, Calories from Fat 80, Total Fat 9g (Sat. Fat 3.5g, Trans Fat 0g), Cholesterol 70mg, Sodium 500mg, Total Carbohydrates 18g, Fiber 2g, Sugars 2g, Protein 14g.

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                                      Brown Basmati Pilaf with Almonds and Raisins

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                                      Recipe submitted courtesy of Lundberg Family Farms.

                                      Ingredients:

                                        • 1 cup Lundberg Family Farms Brown Basmati
                                        • 2 cups water
                                        • 1 Tbsp. butter
                                        • Juice of one lemon
                                        • 1 tsp. lemon zest
                                        • 1/2 tsp. ground cumin
                                        • 1/4 cup golden raisins
                                        • 1/4 cup green onion slices
                                        • Garnish with 2 Tbsp. slivered almonds

                                          Directions:

                                            1. Bring water to a boil in a medium saucepan with lid, and add Lundberg Brown Basmati, butter, lemon juice & zest, cumin, and raisins.
                                            2. Cover and reduce heat to simmer; cook 50 minutes. Remove from heat and let steam 10 minutes with lid on.
                                            3. Fluff with fork, stir in green onions and serve garnished with slivered almonds.

                                              Servings:

                                              Yield: 3.3 cups
                                              Serves 6 as a side dish (approximately ½ cup)
                                              1 cup= 185.3 grams

                                              Nutritionals:

                                              CONTAINS TREE NUTS. Serving size ½ cup, Calories 110, Calories from fat 25, Total Fat 3g (Sat. Fat 1g, Trans Fat 0g), Cholesterol 5mg, Sodium 15mg, Total Carbohydrates 21g, Fiber 2g, Sugars 4g, Protein 2g.

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