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Green Rice Recipe

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4 c Chicken stock

1 c Wild rice; rinsed

1 c Long-grain brown rice

1 tb Butter

1 tb Vegetable oil

1 sm Sweet green pepper; diced

1/2 c Parsley; fresh, chopped

6 Green onions, chopped

1 cl Garlic; chopped

In 12-cup casserole, cover and microwave stock and wild rice at High for 10 minutes.
Stir in brown rice; cover and microwave at Medium (50%) for 45

minutes or until tender.
Let stand for 15 minutes.
In microwaveable dish melt butter with oil.
Add green pepper, parsley, onions and garlic; microwave at High for 2 minutes or until slightly softened.
Stir into rice.

Curried Rice and Lentils - Recipe for you

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Curried Rice and Lentils - Recipe2 c Lentils; rinsed

4 c Water

1/2 c Butter (less if desired)

2 Carrots; grated

2 Onions; finely chopped

2 Cloves garlic;finely chopped

6 tb Flour

2 c Applesauce

1 tb Curry powder

2 c Water

1/4 c Lemon juice

2 c Cooked rice

Cook the lentils in the water for 30 minutes; drain.
Melt butter and add the carrot, onion, and garlic and saute for a minute.
Add the flour, applesauce, curry powder and 2 cups water.
Simmer for 30 minutes.
Add the lemon juice, lentils, and rice.
Heat the dish thoroughly and serve.

Tamatar Bhat (Tomato Pilaf) - Recipe

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3 tb Light Vegetable Oil1/2 c Finely Chopped Onion

2 ts Ground Coriander

1 lb Red Ripe Tomatoes, Pureed

With Skin — –or– 2 c Canned Tomatoes — pureed

1/2 c Water

1 1/2 ts Coarse Salt

1 ts Black Pepper

5 c Cooked Rice — * see note

1 To 1-1/2 Cup Water

3 tb Sweet Butter

Fried Potatoes (See Below) Or– Grated Or Sliced Daikon Radish For Garnish — (optional) * preferably day-old basmati rice.
Heat the oil in a large skillet over medium-high heat.
Add the

onion and cook, stirring until light brown (about 7 minutes)/ Add the coriander and let sizzle for 25 to 30 seconds.
Add the tomatoes and the 1/2 cup water, mix well, and cook over low heat, covered, for 15 minutes or until reduced to pulpy sauce.
Add salt, pepper, rice, and water.
Gently mix to fold the rice

into the sauce.
Add butter and fold to coat the rice evenly.
Cover tightly and steam the rice over low heat for 15 to 20 minutes, or until the sauce is absorbed into the rice.
If you are garnishing the pilaf with fried potatoes, you can begin making them now while the rice is cooking.
Turn off the heat, fluff the rice, and serve surrounded with fried potatoes or grated or sliced daikon radish if desired.
Fried potatoes: 4 tablespoons light vegetable oil

1 pound potatoes, diced into 1/4-inch pieces with skin

Note: I finally added some ghee to brown the potatoes, the vegetable oil just didn’t do it alone.
Heat the oil in a large frying pan over medium heat until it is very hot.
Add the potatoes and cook, turning and tossing, until they are browned and cooked (20-25 minutes).
Remove with a slotted spoon and drain on paper towels.
Note: I folded Spicy Mushrooms with Ginger and Chilies into the Pilaf.
It was very good the first day and exceptional the second day Recipe By : Pat Gold

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