Do you have any good ideas for rice meals? I'm a student, and I don't have a huge amount of time, but I like cooking up a bunch of rice at the start of the week and using it throughout the week in stuff. The problem is, all I can think of to make with it is some steamed veggies and turkey breast burger things.
Can you guys point me to some websites or offer any ideas?
I sometimes make red beans and rice which is pretty economical for a student. Just cook up some onion and greenpepper and add your favorite seasonings. Add a can of kidney beans and serve over rice. Or add a can of stewed tomatoes to rice and make Spanish rice.
It's for sure, its cheap in the large packages.
I've also made salads with rice using pasta salad recipes, just substituting rice.
Crust:
1 1/2 cups hot cooked rice
1/4 cup FF Parmesan
1 tbl chopped green onion tops
1 egg white
Filling:
8 egg whites
1 cup shredded FF white cheese
2/3 cup skim milk
1/4 cup sliced green onions
1/4 tsp salt
1/4 tsp ground pepper
1/4 tsp ground nutmeg
1 pkg (10 oz.) frozen chopped spinach, thawed and pressed dry (
Heat oven to 325 F. Pam pie plate, 9 x 1 1/4 in. Mix rice, Parmesan cheese, 1 tbl green onion tops and the egg white with fork. Press mixture evenly on bottom and up side of pie plate. DO NOT leave any holes. Bake 5 minutes.
Beat egg whites untill almost peaking. Stir in remaining ingredients. Pour into rice shell. Bake about 45 minutes or until knife inserted in center comes out clean. Serve with additional Parmesan cheese if desired.
1 c rice
6 cloves garlic, minced
2 small onions, minced
1 can stewed tomatoes
1 can chopped green chiles
1 pkg taco seasoning
Prepare rice as usual. While rice is cooking, saute garlic and onions. When onions are slightly translucent, add chiles, and tomatoes. Cook for 30 seconds, then add 1/4 c. water and taco seasoning. Cook for a few minutes, then add to rice. Use to stuff torilla or taco shells.
1 can (14 1/2 ounces) vegetable broth
1/2 cup uncooked regular long-grain rice
1/3 cup dried lentils
2 tablespoons chopped fresh parsley
Generous dash ground red pepper
1 stalk celery, sliced (about 1/2 cup)
1 medium red onion, chopped (about 1/2 cup)
1/2 cup diced green or red pepper
1/2 cup prepared zesty fat-free Italian vinaigrette
Lettuce leaves
1. In medium saucepan over medium-high heat, heat broth to a boil. Stir in rice and lentils. Reduce heat to low. Cover and cook 20 minutes or until rice is done. Let stand 5 minutes or until liquid is absorbed.
2. In large bowl toss lentil mixture, parsley, ground red pepper, celery, onion, green pepper and vinaigrette until evenly coated. Refrigerate at least 2 hours or overnight. Serve on lettuce.
You can find dried cherries at most bulk food stores. However, you can substitute dried cranberries or raisins.
RICE PUDDING WITH DRIED CHERRIES AND VANILLA
6 Servings
1/3 cup dried tart cherries
4 1/2 cups skim milk
2/3 cup long-grain white rice
1/3 cup sugar
1 3x1-inch orange peel strip (orange part only)
Generous pinch of salt
1 1/2 teaspoons vanilla extract
Place cherries in small bowl. Cover with hot water. Let stand 15 minutes. Drain.
Combine milk, rice, sugar, orange peel and salt in heavy medium saucepan. Bring to simmer over medium heat, stirring often. Reduce heat to medium-low; simmer gently uncovered until rice is very tender and pudding is creamy, stirring occasionally, about 30 minutes. Mix in cherries and vanilla. Divide among 6 custard cups. Cool. (Can be made 6 hours ahead. Cover; chill.) Serve chilled or at room temperature.
6 medium-size yellow bell peppers
2 cloves garlic, minced or pressed
1 large can tomato sauce
1/4 cup dry white wine
2 tablespoons cider vinegar
1 1/2 teaspoons ground cinnamon
1 teaspoon dried oregano
1/2 cup raisins
3 cups cooked brown rice
1 can black beans
2 tablespoons FF Parmesan
Cut off stem ends of peppers and remove seeds. If necessary, trim bases so peppers will stand upright. In a 6- to 8-quart pan, bring 3 to 4 quarts water to a boil over high heat. Add peppers; cook for 2 minutes. Using tongs, lift peppers from pan and plunge into cold water to cool; drain and set aside.
Spray a wide nonstick frying pan with cooking spray and heat over medium-high heat. Add garlic and cook, stirring, just until soft (about 2 minutes). Add 1 cup of the tomato sauce, wine, vinegar, cinnamon, oregano, and raisins; cook, stirring occasionally, for 15 minutes. Stir in rice and beans.
Fill peppers equally with rice mixture; set upright in a shallow 1 1/2-quart baking pan. Pour remaining tomato sauce into pan around peppers. Cover and bake in a 375 degree F oven for 30 minutes. Uncover; sprinkle peppers evenly with cheese. Continue to bake until cheese is golden brown (about 15 more minutes).
2 cups rice, uncooked
4 cups vegetable broth
1 clove minced garlic
1 diced green bell pepper
1 can (14.5-oz.) tomatoes & green chilies
8 green onions, thinly sliced
2 Tbsp. barbecue spice rub
Combine ingredients in aluminum drip pan and seal tightly with foil. Place on center oven rack and cook at 350 degrees until rice is done and liquid is absorbed, about 40 minutes.
4 cups cooked rice
1 onion, chopped
1 red bell pepper, chopped
1 small zucchini, chopped
1 small yellow squash, chopped
1 1/4 cups teriyaki sauce
3 tablespoons soy sauce
2 teaspoons garlic powder
1/2 teaspoon salt
1 teaspoon ground black pepper
Spray a large skillet with cooking spray and heat over medium heat. Saute onion, bell pepper, zucchini and yellow squash, until onions are tender. Stir in the teriyaki sauce. When the vegetables are tender, stir in the cooked rice, soy sauce, garlic powder, salt and pepper. Simmer for 3 to 5 minutes.
1 medium onion, chopped
1 green pepper, chopped
3 cups cooked brown rice
2 16-ounce cans Mexican style pinto beans
3/4 cup lite barbecue sauce
6 whole grain buns
Spray a large skillet and heat over medium-high heat. Add onion and green pepper; cook 2 to 3 minutes. Add rice, beans and barbecue sauce. Simmer 10 to 15 minutes, until heated through. Serve on buns.
Rice
