http://riceinfo.com Get the Scoop on Rice Tue, 28 Apr 2009 14:59:05 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://riceinfo.com/recipes/entrees/korean-rice-bowl/comment-page-1/#comment-7 riceinfo1 Tue, 28 Apr 2009 14:59:05 +0000 http://riceinfo.com/?page_id=1513#comment-7 I made this for dinner with leftover brown rice. Turned out great and I loved the authentic flavours! I made this for dinner with leftover brown rice. Turned out great and I loved the authentic flavours!

]]> http://riceinfo.com/recipes/entrees/sausage-and-rapini-rice-skillet/comment-page-1/#comment-6 riceinfo2 Mon, 09 Feb 2009 18:13:12 +0000 http://riceinfo.com/rice_recipes/?page_id=182#comment-6 I love this recipe! It's easy to make! I love this recipe! It’s easy to make!

]]> http://riceinfo.com/recipes/desserts/caramel-chocolate-rice-pudding-tarts/comment-page-1/#comment-5 Day 346: Daal Dip, Pitas and Chocolate-Caramel Rice Pudding Tarts — dinner with Juliedinner with Julie » Day 346: Daal Dip, Pitas and Chocolate-Caramel Rice Pudding Tarts Fri, 12 Dec 2008 07:12:51 +0000 http://riceinfo.com/rice_recipes/?page_id=14#comment-5 [...] it best to pawn off the sum of their parts on my sister and her family rather than have a dozen chocolate-caramel tarts staring me down for the next week. (I become extremely selective with my calorie consumption over [...] [...] it best to pawn off the sum of their parts on my sister and her family rather than have a dozen chocolate-caramel tarts staring me down for the next week. (I become extremely selective with my calorie consumption over [...]

]]> http://riceinfo.com/recipes/soups-and-salads/rice-and-edamame-salad/comment-page-1/#comment-4 Day 345: Brown Rice and Edamame Salad and Citrus Shortbread — dinner with Juliedinner with Julie » Day 345: Brown Rice and Edamame Salad and Citrus Shortbread Thu, 11 Dec 2008 06:50:28 +0000 http://riceinfo.com/rice_recipes/?page_id=12#comment-4 [...] Spent most of the day in Edmonton cooking cheap/healthy/simple meals to help us through fast food season (that’s now) on BT, and inexpensive party food on the CTV noon news. Everything I made utilized brown rice, one of my favourite underused ingredients. (It costs about 6 cents per serving, and W will eat it.) Honestly, at this time of year I need dinner to be fast, nourishing if at all possible to counteract the abundance of eggnog lattes, caramels and shortbread, and cheap - no need for an explanation there. One of the best ways to get a head start on meals for a week or so is to cook up a big pot of rice to use as a foundation for lunches, dinners and even breakfasts (remember yesterday’s muesli?) White is fine but brown is a whole grain with the bran left intact, making it much higher in fiber, potassium and B vitamins than plain old white rice. (The only difference when you cook it is that it takes 45-50 minutes, rather than 20.) Rice is one of those ingredients that’s almost better as leftovers - as it cools the grains separate, making it ideal for fried rice or skillet jambalaya, and if you just want to reheat it (in the microwave or with a spoonful of water on the stovetop you end up with perfectly un-clumpy rice. It freezes well too - it thaws quickly to cook with (without getting mushy), or you can throw it frozen straight into a pot of soup. Cold rice makes a great canvas for grainy salads too, which are perfect for stashing in the fridge and dipping into all week long or bringing to a potluck or to work or school for lunch - add whichever veg you’re in the mood for, and lentils, black beans or edamame to make a complete protein. Today I was tempted to make my usual brown rice salad with dried fruit and pecans, but instead made an Asian-inspired edamame and brown rice salad that actually improves after a day in the fridge, so having made it in the morning the flavours had some time to get to know each other for a few hours before the drive home. Brown rice salad with vegetables and edamame was a far better car meal (fine at room temp, can be eaten with a plastic spoon) than Wendy’s on the highway. Bad news though: my camera batteries died en route, But if you’d like a visual you can see a photo of the rice salad here. [...] [...] Spent most of the day in Edmonton cooking cheap/healthy/simple meals to help us through fast food season (that’s now) on BT, and inexpensive party food on the CTV noon news. Everything I made utilized brown rice, one of my favourite underused ingredients. (It costs about 6 cents per serving, and W will eat it.) Honestly, at this time of year I need dinner to be fast, nourishing if at all possible to counteract the abundance of eggnog lattes, caramels and shortbread, and cheap – no need for an explanation there. One of the best ways to get a head start on meals for a week or so is to cook up a big pot of rice to use as a foundation for lunches, dinners and even breakfasts (remember yesterday’s muesli?) White is fine but brown is a whole grain with the bran left intact, making it much higher in fiber, potassium and B vitamins than plain old white rice. (The only difference when you cook it is that it takes 45-50 minutes, rather than 20.) Rice is one of those ingredients that’s almost better as leftovers – as it cools the grains separate, making it ideal for fried rice or skillet jambalaya, and if you just want to reheat it (in the microwave or with a spoonful of water on the stovetop you end up with perfectly un-clumpy rice. It freezes well too – it thaws quickly to cook with (without getting mushy), or you can throw it frozen straight into a pot of soup. Cold rice makes a great canvas for grainy salads too, which are perfect for stashing in the fridge and dipping into all week long or bringing to a potluck or to work or school for lunch – add whichever veg you’re in the mood for, and lentils, black beans or edamame to make a complete protein. Today I was tempted to make my usual brown rice salad with dried fruit and pecans, but instead made an Asian-inspired edamame and brown rice salad that actually improves after a day in the fridge, so having made it in the morning the flavours had some time to get to know each other for a few hours before the drive home. Brown rice salad with vegetables and edamame was a far better car meal (fine at room temp, can be eaten with a plastic spoon) than Wendy’s on the highway. Bad news though: my camera batteries died en route, But if you’d like a visual you can see a photo of the rice salad here. [...]

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