Brown Rice And Mushroom Casserole

Brown Rice and Mushroom Casserole

Easy and satisfying, this brown rice casserole works just as well as a main dish as it does a side.  Sautéed mushrooms make it savory, and low fat cream cheese adds a creamy richness.

Ingredients:

1 tablespoons olive oil

8 oz. white mushrooms

1 small onion chopped, about 1 cup

1 teaspoon dried thyme 

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 cups cooked brown rice

4 oz. low fat cream cheese, softened

2 tablespoons sliced, toasted almonds

2 tablespoons chopped Italian parsley

Directions:

Heat oven to 400*F.  Spray 1 quart baking dish or 9X5 inch loaf pan with cooking spray. 

 

Heat oil oil 10 inch non-stick skillet over medium-high heat.  Add mushrooms and cook, stirring frequently for 4 or 5 minutes, or until lightly browned.  Add onions and continue to cook, stirring for another 3 to 4 minutes until the onions are softened.  Add the thyme, salt, and pepper and cook for another minute.  Remove from heat and stir in rice and cream cheese until well combined.  Transfer to baking dish.  

Bake for 15 to 20 minutes, or until the top is lightly browned and the casserole is hot.  Let stand for 10 minutes.  Garnish with almonds and parsley and serve.

Pea Pesto And Poached Egg ~ Buddha Bowl

Pea Pesto And Poached Egg

1 cup cooked brown rice, warm or cold

White wine vinegar

1 egg

1 avocado, stoned, and sliced

For the Pesto

A large bunch of coriander

1/3 cup cashews, dry roasted in a pan 

1 garlic clove, peeled

3 tablespoons + 1 teaspoon olive oil (+)

Juice of lemon, to taste

Sea salt and black pepper

1 cup frozen petite peas

Pesto:  Place the coriander, garlic, olive oil, lemon juice, scrunch of salt, and a grind of black pepper in a food processor and blitz until a smooth paste forms.  Add the thawed peas and blend again, scraping the sides of the blender down so the ingredients are caught, until the ingredients form a medium thick  paste.

Stir 4 tablespoons of the pea pesto through the cooked brown rice and pile it into a bowl.

Heat a pan of water and add a scrunch of salt and a splash of white wine vinegar.  When it is a rolling boil, crack an egg into the water and cook it for 2 minutes for a soft poached egg, then remove it and place it on paper towel to drain.  Add the egg on top of the brown rice and alongside the avocado.

ChickenTeriyaki Fried Rice

Chicken Teriyaki Fried Rice

Ingredients

4 servings
4 skinless chicken breasts, cubed
1 cup teriyaki sauce
2 teaspoons oil
½ cup onion, diced
1 tablespoon garlic, minced
½ cup carrot, diced
1 cup broccoli floret
3 eggs, beaten
3 cups brown rice, cooked
2 tablespoons soy sauce
1 tablespoon sesame oil
pepper, to taste 

Directions:
Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.

In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.

In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.

Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.

Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.

Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.

Shrimp Creole

TOTAL TIME: Prep: 20 min. Cook: 40 min.YIELD:10 servings

Ingredients

• 2 tablespoons canola oil
• 1/2 pound fully cooked Spanish chorizo links, sliced
• 2 cups cubed fully cooked ham
• 3/4 pound boneless skinless chicken breasts, cubed
• 1 can (28 ounces) diced tomatoes, undrained
• 3 cups chicken broth
• 2 large green peppers, chopped
• 1 large onion, chopped
• 1 tablespoon Cajun seasoning
• 2 teaspoons hot pepper sauce
• 3 cups instant brown rice
• 1/2 pound uncooked medium shrimp, peeled and deveined

Directions

• 1. In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned.
• 2. Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender.
• 3. Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender. Yield: 10 servings.

Mexican Chicken Rice Bowls

Mexican Chicken Rice Bowls

Enjoy this PROTEIN filled dish tonight for an easy and HEALTHY dinner! Mexican chicken rice bowls will be a new family favorite – YUM!
Ingredients:

2-1/2 lbs chicken breasts, cut into 2-inch long strips
4 cloves garlic, minced
1 large organic sweet bell pepper, chopped
3 tablespoons extra virgin olive oil
1/4 cup lime juice, divided
1 can or 28 oounces of cooked black beans, rinsed and drained
1/2 cup sweet organic corn
1/2 cup fresh organic tomatoes, diced
1 small red onion, diced
1/4 cup fresh cilantro, minced
3 cups cooked brown rice
Salt and pepper to taste
avocado for topping, optional
Greek yogurt for topping, optional

Directions:

1. In a large skillet over medium-high heat, saute chicken, garlic, and pepper in oil until chicken is cooked and peppers are tender. Remove from heat and stir in 2 tablespoons lime juice and salt and pepper to taste. Set aside.
2. In a large bowl, combine, beans, corn, tomatoes, onion, cilantro, and remaining lime juice. Season with salt and pepper to taste.
3. In serving bowls, layer chicken mixture, bean mixture, and cooked rice. Top rice bowls with yogurt and avocado if desired.
4. Enjoy!

Mexican Chicken Rice Bowls

Mexican Chicken Rice Bowls

Enjoy this PROTEIN filled dish tonight for an easy and HEALTHY dinner! Mexican chicken rice bowls will be a new family favorite – YUM!
Ingredients:

2-1/2 lbs chicken breasts, cut into 2-inch long strips
4 cloves garlic, minced
1 large organic sweet bell pepper, chopped
3 tablespoons extra virgin olive oil
1/4 cup lime juice, divided
1 can or 28 oounces of cooked black beans, rinsed and drained
1/2 cup sweet organic corn
1/2 cup fresh organic tomatoes, diced
1 small red onion, diced
1/4 cup fresh cilantro, minced
3 cups cooked brown rice
Salt and pepper to taste
avocado for topping, optional
Greek yogurt for topping, optional

Directions:

1. In a large skillet over medium-high heat, saute chicken, garlic, and pepper in oil until chicken is cooked and peppers are tender. Remove from heat and stir in 2 tablespoons lime juice and salt and pepper to taste. Set aside.
2. In a large bowl, combine, beans, corn, tomatoes, onion, cilantro, and remaining lime juice. Season with salt and pepper to taste.
3. In serving bowls, layer chicken mixture, bean mixture, and cooked rice. Top rice bowls with yogurt and avocado if desired.
4. Enjoy!

Arizona Mountain Soup ..... "Flash Back Friday" to the days of the cooler Autumn weather and a warm bowl of soup.

Arizona Mountain Soup

The cool weather of Fall and Winter in Ohio usually meant a pot of soup was on the stove daily. Lunch was often soup and sandwich or just the freshly made warm bread. Now, that pot of soup will last all week unless we get company to share. Before we retired I used to share with my neighbors. We have changed residences and so have many of our former neighbors. This is a great soup and remember that rice and beans make a complete protein.

Ingredients:

1 1/4 cups dried pinto beans soaked overnight

2 sliced of bacon, diced and fried crisp and drained

2 medium onions, finely chopped

2 cloves garlic, finely chopped

1 16 ounce can tomatoes

1 1/2 cups cooked brown rice (3/4 cup raw)

1 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon pepper

***

Directions:

In a stockpot, combine beans with 5 cups of water and allow beans to soak overnight. Do not drain. Simmer covered for 2 hours or until beans are tender. Drain reserving 2 cups of liquid. In a skillet cook bacon until almost crisp, then add onion and when transparent add garlic and saute for one more minute. Stir vegetables to prevent browning. Bring all ingredients to a boil and simmer with the two cups reserved juice from the cooked beans. If soup is too thick add water.