Showing posts with label sesame seeds. Show all posts
Showing posts with label sesame seeds. Show all posts

Saturday, March 27, 2010

Vegetable Fried Rice

What do you do with leftover rice?
I had some brown rice leftover after I made Caribbean Red Beans and Brown Rice and knew right away that I was going to use it to make some version of fried rice.
I really wanted to make a vegetable version and found a great recipe online. I just wanted to add a couple more vegetables and ended up doing the recipe my way. I adapted the recipe according to what I did and also included a link for the original recipe.

We had this alongside the salmon in the previous post and it was a really great combination and a really delicious dinner.

There was enough leftover from this recipe, that I was able to add some cooked, chopped chicken to it and it provided us with another dinner later in the week. I love it when that happens.

Vegetable Fried Rice adapted from Eating Well

2 cups cooked brown rice

4 eggs, lightly beaten

2 teaspoons canola oil

8 oz sliced mushrooms

1 lb asparagus spears, trimmed and cut into 1-inch pieces

1 medium red bell pepper, chopped

2 cups sugar snap peas

4 scallions, cut into 1-inch pieces

3 clove garlic, minced

1 tablespoon minced fresh ginger

1 tablespoon reduced-sodium soy sauce

2 tablespoons rice vinegar

1 teaspoon toasted sesame oil

2 tablespoons toasted sesame seeds

  1. Heat canola oil in the pan over medium-high; add mushrooms and cook for two minutes. Add asparagus, bell pepper, scallions, garlic and ginger; cook, stirring, until the vegetables are just tender, about 2 minutes.
  2. Scoot all the veggies to one side of your pan and add eggs. Cook and scramble for about 1 minute. Mix into vegetables.
  3. Add the cooked rice, soy sauce, vinegar and sugar snap peas to the pan; cook until the liquid is absorbed, 1-2 minutes. Remove from the heat; stir in sesame oil and sprinkle with the toasted sesame seeds.

Original Recipe for Vegetable Fried Rice

Monday, January 4, 2010

Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans & Seeded Cornmeal Biscuits

I have professed my love for red lentils before. I actually love all types of lentils, but red ones are just so delicious.
One of my good friends, who I was able to reconnect with recently, shared a great recipe with me a number of years ago and I shared it HERE. (along with another great red lentil soup)

Ever since I tried my friends soup years ago, I have been buying red lentils- at the local health food store, in the bulk section) and trying different recipes with them.
I love it when lentils are combined with dark greens and swiss chard is a definite favorite. I always use the stems and ribs of my swiss chard, because they soften up nicely and are yummy.

This Stew contains curry powder and garbanzo beans, so it is super healthy. And so tasty.
Perfect for the cold weather we are having. I know lots of places are colder than here right now, but this morning when I went to exercise it was a whopping 18 degrees! Not fun.

I found the Seeded Cornmeal Biscuits when I was searching on for a hearty bread item to go along with this stew. They sounded perfect- a combination of whole wheat flour, cornmeal and lots of seeds on top. I have had great success with other biscuits on this site and knew they would be fabulous.
Once again, I like hearthy, healthy tasting breads. Some people in my family do not- mainly my hubby. He prefers Wonder Bread.
But the good news on these biscuits is that they were really popular with my kids. And they tasted good the next day and the next one after that.
I wish I had some of this leftover right now because I would eat it for breakfast.
(The recipe uses plain yogurt as a topping, I used Greek yogurt)

Recipe for Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans

Recipe for Seeded Cornmeal Biscuits