World Best Rice Recipes

Monday, June 1, 2015

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

1 cook pasta according to package, drain.
2 in a medium bowl, combine squash, tomatoes, oil, garlic, salt, basil, and pepper.
3 set aside.
4 heat up grill (medium-high heat if you have temperature control, mine has just the one temperature setting).
5 grill the vegetables 3-5 minutes per side until they are slightly softened and browned (it takes more like 20 minutes total in my grill, so you may really need to experiment with cooking times).
6 remove from grill and allow to cool enough for you to handle.
7 cut the veggies into bite-sized pieces.
8 toss pasta and vegetables together in a large serving bowl.
9 top with cheese.

Total Time: 1 hr 20 mins Preparation Time: 1 hr 10 mins Cook Time: 10 mins

1 cut the ends off the squashes. cut into 1 1/2 inch chunks. combine the olive oil, garlic and shallot, 1 tbls. basil and black pepper. pour over the squash to coat. cover and marinate about 1 hour.
2 cream together the butter, remaining basil, pepper and salt. set aside.
3 place the vegetables in a grilling basket, or thread onto skewers. grill over medium-hot coals (or preheated gas grill) 10 minutes, turning occasionally.
4 drain the pasta and put back into the hot pan. add the basil butter and vegetables, removing the skewers if used. stir in the parmesan and parsley. serve immediately.

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

1 cup brown rice (cooked in 2 cups vegetable broth or water or another grain of your choosing)
1 cup puy lentils (french green, cooked in 2 cups of broth or water)
1 teaspoon olive oil
1/2 small red onion, chopped
2 garlic cloves, minced
6 sun-dried tomatoes (rehydrated or oil packed)
1/2 red pepper, seeded and chopped
1 1/2 teaspoons capers
1 medium sized tomato, chopped
1/2 cucumber, chopped
3 large kale leaves, roughly chopped (or another seasonal green of your choosing)
3 tablespoons parsley, finely chopped
salt and pepper
kalamata olives and lemon wedge (to garnish)
1/4 cup tahini
2 -3 garlic cloves, finely minced
1/2 cup lemon juice
1/4 cup nutritional yeast
2 tablespoons olive oil
1 teaspoon kosher salt
1/3 cup water
pepper

1 cook rice (or other grain) and lentils according to package directions; lentils should take approximately 35 to 45 minutes.
2 drain and set aside.
3 prepare the tahini lemon garlic sauce (see below).
4 in a large skillet over medium heat, add olive oil and sauté the red onion for a few minutes. add the garlic, red pepper, capers and sundried tomatoes, sauté until the onions and peppers have softened, being careful not to burn the garlic.
5 add in the cooked lentils and tahini lemon garlic sauce and bring the skillet up to medium high heat. cook until the sauce begins to bubble, then add in the tomato, cucumber, kale and sauté until kale begins to wilt. (i might try leaving the cucumber and maybe tomato raw in this recipe).
6 remove from heat and mix in the parsley, season with salt and pepper.
7 portion rice in bowls and place lentil mixture over top. garnish with olives and lemon wedges.
8 tahini lemon garlic sauce:.
9 in a small bowl, whisk all ingredients together until smooth.

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

1 tear off enough foil to hold all the ingredients, or enough to make 2 separate packages.
2 prepare foil with nonstick cooking spray.
3 place chicken breasts in the center of half the foil.
4 season with salt and pepper.
5 place bell peppers and onions on top of the the chicken.
6 top with pineapple chunks.
7 combine marmalade, vinegar, cornstarch and soy sauce in a small bowl.
8 stir until cornstarch is dissolved.
9 pour over vegetables.
10 double fold sides and ends of foil packets, leaving head space for heat circulation.
11 grill over medium high coals for about 15 minutes or until chicken is no longer pink in the center.
12 or bake in a 450 degree oven for 16 to 18 minutes.
13 serve with hot cooked rice if desired.

Total Time: 8 hrs 15 mins Preparation Time: 8 hrs Cook Time: 15 mins

Servings: 4
1 lb skinless chicken breast (chopped)
1/2 cup dark soy sauce
1/2 teaspoon garlic powder
5 tablespoons pickled ginger (can use fresh if you can't get pickled but use less or will be too powerful)
1 tablespoon rice wine vinegar or 1 tablespoon pickled ginger liquid, from jar
4 tablespoons toasted sesame seeds
1 teaspoon sesame oil
1 tablespoon vegetable oil

1 chop the pickled ginger finely.
2 put chicken, ginger, garlic powder, soy sauce, and vinegar in a bowl and mix. the chicken should be fully covered.
3 let chicken marinate for at least 8 hours, overnight is even better.
4 heat pan with oil.
5 add chicken with marinade to pan. cover and cook for 5 minutes.
6 turn the chicken and cover for another 5 minutes.
7 remove lid and cook until the chicken is fully cooked and the sauce thickens a bit.
8 serve and top with toasted sesame seeds.

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Total Time: 9 mins Preparation Time: 5 mins Cook Time: 4 mins

1 in a small, dry saucepan, toast the chili flakes over high heat until fragrant, 1 to 2 minutes.
2 add the salt, sugar, and rice vinegar; cook over medium-low heat until the salt and sugar are dissolved.
3 stir in the garlic.
4 remove the sauce from the heat and let cool.