Tonight I cooked the Brown Rice with Leeks, Carrots and Black Lentils. Actually, it had onions instead of leeks and burgul in addition to the brown rice. I’m mentioning this because of a comment by reader Ariela, who asks why I washed the rice and lentils. Fortunately Ariela is a loyal reader. Even though I […]
March 23, 2011
Recipe: Brown Rice with Leeks, Carrots and Black Lentils
Black lentils are a wonderful delicacy introduced to me by Yosefa. One day she also gave me some leeks that needed to be eaten, so I made this recipe loosely based on one in Lorna Sass’s cookbook. Recipe: Brown Rice with Leeks, Carrots and Black Lentils Summary: Pressure cooker vegetarian meal-in-one. Ingredients 1 tablespoon oil […]
November 10, 2010
Zucchini-Rice Frittata
I found this on Healthy Home Recipes the other day, and decided to make it with a few variations. Definitely doable in less than 20 minutes, assuming the rice has already been cooked. A frittata is a great way to use up leftover vegetables. I used brown rice, skipped the green chiles, and substituted red […]
July 28, 2010
Egyptian Rice and Lentils
Egyptian Rice and Lentils
From Mediterranean Light by Martha Rose Shulman
Serves 4
Ingredients:
* 6 ounces (1 cup) brown lentils, washed and picked over
* 3/4 teaspoon salt
* 1 tablespoons plus 1-1/2 teaspoon olive oil
* 1 large onion, 1/2 chopped and 1/2 thinly sliced
* 1 tablespoon crushed cumin seed
* 1/2 teaspoon ground cinnamon
* 1/2 cup long-grain (or brown ) rice
* 2 cups water
* freshly ground pepper
* 1/2 cup plain low-fat yogurt for topping
May 5, 2010
Twenty Minute Dinner Challenge: Tuna Stir-Fry
A reader with small children asked for specific dinner ideas. She had the following requirements: 20 minutes preparation time No food processor Not using the food processor means that you are less likely to cook with vegetables because it is more work. And while most recipes on this site that call for a food processor […]
April 21, 2010
Rice and Chickpea Casserole with Tomatoes
Wednesday is Recipe Day at CookingManager.Com. Today’s recipe is vegetarian, gluten-free, easy and delicious. The morning after I made this, my six-year-old asked if she could have some of the leftovers. Serves 4-6 Ingredients: 2 tablespoons oil 1.5 onions, chopped 4 cloves garlic, chopped or minced 1.5 cups brown or white rice 3 fresh, ripe […]
February 18, 2010
When Using Up Leftovers Is a Waste of Resources
Tesyaa left this comment on Why You Should Eat Everything on Your Plate:
Another thing about waste – quite often I’ve tried to avoid waste by making, say, a banana bread with overripe bananas, or using up rice in some other type of dish. Those items use energy to cook, and use other ingredients. If there is no real need for banana bread, making it to use up old bananas just wastes oil, eggs, sugar, & flour.
To me, avoiding foood “waste” is only helpful if it frees up other food items. If not, it’s not doing anyone any good.
I’m not sure what you mean when you write “there is no real need for banana bread.”
January 20, 2010
Rice Pudding in the Microwave
Thanks to reader Ilana for submitting this recipe, along with her notes.
Rice Pudding
From The Jewish Low-Cholesterol Cookbook by Roberta Leviton
* 1 cup raw rice, cooked (I use brown rice — it comes to about 2.5 cups cooked)
* 2 T sugar
* 1/2 t vanilla
* 1/2 t cinnamom
* 1 t lemon juice (I have also used orange juice instead)
* 3 egg whites (comes out fine with two whole eggs instead)
* 3/4 cup milk
* 1/4 cup melted margarine (I leave this out)
* 1/2 cup raisins or chopped dates (optional — I leave this out too).
December 16, 2009
Spanish Rice with Variations
Spanish rice doesn’t refer to a particular type of rice. It’s a cooking method. Instead of just cooking rice with water, you saute onions, add the rice, and brown it for a few minutes before continuing to cook. Spanish rice can be a side dish or a one-pot main course with the addition of meat or beans. My mother usually added an egg at the end for protein and to hold it together.
