Brown Rice Pilaf and Rice Pilaf Salad
Total time: 30 minutes
I use Uncle Ben's Brown Rice which looks like brown Basmati and cooks quickly, in about 15 minutes. If you can't find a quick cooking brown rice and don't want to wait for the traditional to cook in 40 minutes (or so) you can substitute white Basmati which also cooks in about 15 minutes. Look for the brown, though, better flavor and more nutrition. This recipe plans on making the Brown Rice Pilaf Salad with the leftover rice pilaf.
Ingredients:
- 3/4 cup quick cooking brown rice, 135gr, 4.8oz
- 1 1/2 cups chicken stock, 340gr, 12oz
- 1/3 cup onion, finely chopped, 50gr, 1.8oz
- 1/3 cup green pepper, finely chopped, about 1/3 pepper, 55gr, 1.9oz
- 1/3 cup carrot, finely chopped, about 1 medium, 60gr, 2.1oz
- 1 tbs fresh snipped chives
- 1 tbs fresh snipped oregano
- 1 1/2 tsp soy sauce, 8gr, .27oz
Instructions:
- Finely chop all vegetables.
- Put all ingredients, except herbs, into a saucepan and cook - according to package directions for rice. Mine takes about 20 minutes.
- When done, fluff with a fork, add herbs and serve.
Note: There should be about half leftover for Rice Pilaf Salad. If you don't want the leftovers, reduce:
rice to 1/2 cup
chicken stock to 1 cup
all vegetables to scant 1/4 cup
soy sauce to 1 tsp
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 292 / 146 Total Carbohydrates: 60 / 30 Dietary Fiber: 5 / 2.5 Total Fat: 2 / 1 Saturated Fat: .5 / .25 Cholesterol: 5.5 / 2.75 Protein: 8 / 4 Calcium: 45 / 22.5 Sodium: 521 / 260.5 |
General Technical Details and Disclaimer:
Note: The Nutrition Information is for half of the recipe.
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
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Rice Pilaf Salad
Total time: 15 minutes
Part of what cooking in summer is all about is making things easy. Cooking extra Rice Pilaf to use to make a salad is a perfect example. All that's needed is more vegetables and a light vinaigrette to make a great summer salad! Any leftover salad makes a lovely lunch. This dressing is similar to Ranch, but with far fewer calories and all natural ingredients.
Ingredients:
- leftover brown rice pilaf
- 1 3/4 cup red kidney beans, 450gr, 15.8oz
- 3oz (100gr) cherry tomatoes about 1/2 cup before slicing, 90gr, 3.2oz
- 2 tbs snipped fresh oregano
- Creamy Herb Dressing
- 1/2 cup (4oz, 125ml) Greek or plain yogurt, 150gr, 5.3oz
- 1 tbs Dijon mustard, 15gr, .53oz
- 1 tbs lemon juice, 15gr, .53oz
- 1 tbs fresh snipped chives
- 3 tbs good olive oil, 40.5gr, 1.4oz
Instructions:
- Drain the beans and mix with the Rice Pilaf.
- Slice the tomatoes and add.
- Snip the oregano and add.
- Add half of the Herb Dressing and taste. Add more until your happy. Serve.
- Creamy Herb Dressing
- Snip chives with scissors.
- In small bowl whisk yogurt, mustard and lemon juice.
- Add oil, a bit at a time and whisk well.
- Add herbs. This will keep a week.
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Nutrition Information |
Nutrition Information Salad with Dressing Recipe serves 2 Entire Recipe / per serving Calories: 964 / 482 Total Carbohydrates: 138 / 69 Dietary Fiber: 30 / 15 Total Fat: 32 / 16 Saturated Fat: 8 / 4 Cholesterol: 20 / 10 Protein: 36 / 18 Calcium: 284 / 142 Sodium: 1774 / 887 |
General Technical Details and Disclaimer:
Note: The Nutrition Information assumes half the Dressing is used.
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
