I usually start making one rice dish and end up with fried rice. My intentions are honorable. For example, this was to be a Pecan Rice Rissoto with Apples. Sounds good, even better than fried rice….? I think, it does. I usually add some cranberries and have that winning combination of apples, cranberries and nuts.
As you can see, this has none of the above other than nuts and even the nuts are a different kind. This does have peas, onions, cashews and carrots and most important egg. This also is filled with flavor from the soy sauce. I tasted it before dinner and then had a bowl filled with goodness. I could not wait for dinner time.
Vegetable Fried Rice
- 4 cups brown rice, cooked
- 2 tablespoons sesame oil
- 1 medium onions, diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup cashews
- soy sauce, to taste
- Heat oil in a large skillet, and sauté onion until translucent. Add cashews, carrots and peas. When carrots are almost tender, add cooked rice and seasonings.
- Pour into serving dish and serve.
- Apple Brown Rice (bookcasefoodie.wordpress.com)
- Fried “Basque” Vegetable Rice (bookcasefoodie.wordpress.com)
Seeing a recipe, like the one below, is similar to putting a red cape in front of a bull. I jump right in to play and it is a lot less gory. Having a package of fresh Chinese noodles in my refrigerator, this was a no brainer and I made a dish that could be served both as a salad or as a side. Yum.
Ingredients for Noodles:
1 pound package Chinese noodles
2 tablespoons toasted sesame oil
Method: Boil noodles 3 minutes or according to directions. Shake to drain. Rinse. Put in bowl and add oil. Toss to coat. Cover and cool.
Ingredients for Peanut Sauce:
1/2 cup smooth peanut butter
3-4 tablespoons dark sesame oil
1/2 teaspoon salt
4 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1/4 cup cold water
2 teaspoons hot chili sauce
Method: In large bowl, combine peanut butter and oil, stirring constantly until smooth. Gradually stir in sesame oil, salt, sugar, soy, vinegar, water, and chili. Pour sauce on noodles, stir gently and taste for seasoning. Add more chili if preferred. Cover and refrigerate for at least an hour.
This is linked to Friday Food Sunday Supper Stumble Melt in Your Mouth Mondays My Meatless Mondays
Image by stu_spivack via Flickr
Some of our children and grandchildren were visiting us and one of the salads, I made, was this one, Mango Rice Salad. It is miraculous when everyone, all ages, eats something and likes it. It happened and it could be a first. It deserves its title as being miraculous. I did not make enough and I plan to make this as often, as I can.
Miraculous Mango Rice Salad This was adapted from IFood tv
2 cups cooked brown rice, cooled
diced 1/2 red bell pepper,
diced 1/2 red onion,
1/4 cup rice vinegar
2 tablespoons sugar
2 teaspoons soy sauce
1 teaspoon sesame oil
1/8 teaspoon sweet chili sauce,
1/8 teaspoon seasoned salt
1/8 cup vegetable oil
Combine the rice, mangoes, bell pepper and onion in a large bowl and mix gently.
Combine the rice vinegar, sugar, soy sauce, sesame oil, seasoned salt and vegetable oil in a covered jar; shake vigorously to blend.
Add enough dressing to the rice mixture to completely cover; the rice absorbs the dressing, so check before serving and add more dressing if necessary.
This is linked to Yummy Sunday My Meatless Mondays Made By You Monday Motivate Me Monday Mouthwatering Mondays Recipe Sharing Mondays Homemaker Mondays Make a Food-e Friend