FORBIDDEN BLACK RICE RECIPE
Steps:
- Place the black rice in a mesh sieve and run it under water until water runs clear.
- Melt the butter in a saucepan over medium heat. Add and stir the black rice, onion, and almonds for 5 to 10 minutes, or until lightly toasted.
- Add the water and bouillon cube and bring to a boil. Reduce the heat to low and cover the saucepan with a lid. Let the rice simmer for 25 to 30 minutes, or until it's tender, and the water is completely absorbed.
- Let the rice cool for about 5 to 10 minutes, then fluff it with a fork.
Nutrition Facts : Calories 266 cal
RICE PILAF WITH CRANBERRIES
The perfect side dish to poultry and seafood this rice pilaf is super easy to make! With tons of sweet flavor from the cranberries your family will want this rice side dish again and again.
Provided by Lauren Schmidt
Categories Side Dishes
Time 20m
Number Of Ingredients 8
Steps:
- In a small pot that has a lid melt butter over medium-high heat. Add onion to melted butter and sauté 1-2 minutes.
- Add rice, bay leaf, chicken bouillon base to the onions. Sauté 2-3 minutes spreading out the chicken base and slightly toasting the rice.
- Add water and cover. Bring to boil, then reduce heat to a simmer. Cook covered 10 minutes until rice is tender.
- Remove from heat, remove the bay leaf from the rice. Gently stir in the cranberries and parsley into the rice, serve immediately.
Nutrition Facts : Calories 198 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1/4 of the final dish, Sodium 187 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CARROT AND CRANBERRY SALAD WITH FRESH GINGER DRESSING
Provided by Amelia Saltsman
Categories Salad Blender Thanksgiving Quick & Easy Low Cal Dinner Cranberry Carrot Family Reunion Potluck Bon Appétit Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper.
- Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.
GINGERED CRANBERRY-CARROT SLAW
Gingered Cranberry-Carrot Slaw gives this meal a nice tang with its dried cranberries and sweet-tart pineapple dressing. It also complements Asian and Thai foods. Genise Krause of Sturgeon Bay, Wisconsin shared the recipe.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the pineapple juice, honey, lemon juice and vinegar until smooth. Add the carrots, cranberries and ginger; toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 133 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
BLACK RICE, CORN AND CRANBERRIES
This recipe came to us from Nava Atlas, the author of "Vegan Holiday Kitchen: More than 200 Delicious, Festive Recipes for Special Occasions." "The first time I came up with this recipe, I thought I'd better cut the recipe in half so my family of four wouldn't be eating it for the rest of the week. What a mistake-we tore through it in no time. While it's a festive eyeful, it's too good to save for only special occasions, and too simple not to make for everyday meals."
Provided by Tara Parker-Pope
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- If using black rice, combine in a saucepan with 2 cups water. Bring to a rapid simmer, then lower the heat, cover, and simmer gently until the water is absorbed, about 30 minutes. If you'd like a more tender grain, add 1/2 cup additional water and cook until absorbed. If using wild rice, combine with 3 cups of water and cook as directed above.
- Just before the rice is done, heat half the oil in a large skillet. Add the garlic and sauté over low heat until golden. Add the scallions and corn kernels and sauté just until warmed through.
- Transfer the cooked rice to the skillet. Turn the heat up to medium-high, then add the lime juice, cilantro, cumin, oregano, thyme, cranberries, and remaining oil. Gently stir the mixture, then season to taste with salt and pepper.
- To serve, transfer to an attractive serving platter and sprinkle the pumpkin seeds over the top.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 206 milligrams, Sugar 6 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love