Simple Feasts

becausefood:

Chicken and Rice Salad

• 110g jasmine rice
• 3 spring onions, sliced
• 1/3 cucumber, diced
• 1/2 red pepper, diced
• 85g cooked chicken, diced
• 1/4 avocado, sliced
• salt and black pepper 

For the dressing

• 2 tbsp mirin (japanese rice vinegar)
• 1 tbsp caster sugar
• 1/2 tbsp sunflower oil

Put the jasmine rice in a large pan with plenty of cold water and a pinch of salt. Bring to the boil and simmer for 12-15 minutes until the rice is just tender. Drain and leave to stand in a sieve for 15 minutes, stirring halfway through, then transfer to a bowl. 

To make the dressing, gently warm the rice wine vinegar and sugar in a small saucepan until the sugar has dissolved. Add the sunflower oil and stir into the rice. 

Cut the cucumber in half lengthways and scoop out the seeds with a teaspoon. Dice the flesh. Stir into the dressed rice together with the spring onions, pepper, chicken and avocado. Season to taste.

Source

(via namastenamaste-deactivated20120)

lisa-and-amy:

Sometimes you just need to use up all of those leftover bits in the fridge. This is what I came up with. It is pretty nutritious with all those vegetables and the protein from the chickpeas and the whole grain brown rice.

1 T. olive oil

1/2 large onion, diced

1 stalk celery, diced

1/2…

recipes-i-want-to-try:

 Cashew Chicken (serves 2-3)

2 large boneless, skinless chicken breasts, chopped
2 tablespoons cornstarch
2 tablespoons olive oil
1 cup mushrooms
1/2 red pepper, sliced thin
3 green onions, chopped
1/4 cup shelled edamame
2 cloves garlic, minced
1/2 cup unsalted cashews
3 tablespoons honey
3 tablespoons low sodium soy sauce

Heat a skillet on medium heat and add 1 tablespoon olive oil. Add mushrooms and saute until soft, about 5 minutes. Remove from skillet. Season chicken with salt and pepper, then sprinkle cornstarch on chicken pieces and make sure each piece is somewhat coated. (You can add a little more if needed.) Add the remaining olive oil to the skillet and add chicken. Brown on both sides until cooked, about 5 minutes per side. Add garlic, red pepper, edamame, half of the green onions and cashews and stir for 30 seconds. Turn heat to medium low.

In a small bowl, mix soy sauce and honey. Pour into skillet, coating chicken and vegetables. Serve with jasmine rice.

(Source: )

cherylab:

Heart Healthy Burrito

Ingredients

• 4 (10 inch) wheat  Tortillas
• 2 cups grilled chicken strips, pre-cooked, prepared refrigerated or frozen
• 1 1/3 cups brown rice,  can be microwaveable
• 1 1/3 cups broccoli, can be microwaveable
• 2 cups Cheddar Cheese, shredded
• salsa to taste

Directions

1. Cook chicken strips, brown rice and broccoli according to each of their package instructions. Reserve hot.
2. Warm tortillas in a microwave for 10 seconds.
3. To build 1 burrito: Place 1/2 cup of chicken on the bottom third of each tortilla, followed by 1/3 cup of brown rice, then 1/3 cup of broccoli.
4. Evenly sprinkle 1/2 cup of cheese over the broccoli.
5. Repeat steps 1 through 4 using remaining tortillas and ingredients.
6. Roll each tortilla into a burrito, forming a larger size burrito. Cut each burrito in half, on an angle, and serve hot.

(Source: livehappyandhealthy)

breakfast-brunch-dessert:

Pumpkin Rice Pudding

• 1 cup brown rice 
• 2 1/4 c water 
• 3 cups milk 
• 1/2 teaspoon salt 
• 1/4 cup brown sugar 
• 1 teaspoon cinnamon 
• 1/2 teaspoon ginger 
• 1/4 teaspoon nutmeg 
• 1/2 cup pumpkin 
• 1 teaspoon vanilla

Directions

1. Combine the rice and water. Bring to a boil then reduce the heat and simmer covered for 20 minutes. 
2. Add the milk, brown sugar, salt and spices to the rice. Bring back to a boil then turn the heat to low and simmer uncovered for 20 minutes. Add pumpkin and vanilla. Cook on low for 10 minutes. Remove from the heat and let sit 15 for minutes. Serve warm with lightly whipped cream. 
3. Can also be served cold for breakfast.

(via )

Lemon Chicken with Feta and Rice

2 c. rice, cooked

2 boneless chicken breasts, cut into strips

1/2 c. feta cheese

1 c. frozen vegetables

1 TBSP lemon pepper

2 TBSP lemon juice

1 tsp salt

1 TBSP basil

1 TBSP Italian seasoning

1/4 c. white wine

1 TBSP olive oil

1. Heat olive oil in large skillet, cook chicken 2 min.

2. Add white wine, cook chicken about 5 min. (until chicken is no longer pink)

3. Add vegetables and all spices and lemon juice, cook 5 min.

4. Add rice, stir constantly and cook 2 min.

5. Divide among 4 plates and serve with feta on top.

This is a slightly sweet rice creation of mine that goes best with Asian dishes. I don’t think it’s sweet enough to really work as a dessert, though.

Jasmine Rice with Pears

2 c. pre-cooked jasmine rice

1 medium pear, Bartlet or d’Anjou, still hard (not ripe yet)

1 tsp. ginger

2 TBSP sugar

1/4 cup water

1. Slice pear thinly. Cook in water in a medium-fry pan over medium heat, stirring occasionally, about 5 min (until slightly tender)

2. Add rice, sugar, ginger. Stir constantly and cook about 2 min.

3. Serve immediately.

Spicy Fried Rice

2 c. cooked rice (I like brown rice, but any kind of rice will do)

3 large eggs

4 TBSP soy sauce

4 silces of lunch meat ham, shredded (optional, but makes this a complete meal instead of side dish)

1/2 to 1 1/2 tsp. of chili oil (I use Asian Gormet brand. This is the spicy part, and it needs to be varied according to taste. The oil is quite potent and should not be underestimated  —1 1/2 tsp. is Very Hot. Any more than that it’s almost too hot to be enjoyable.)

1 tsp. ginger — also adds to the spice level — if you like things less hot use 1/2 tsp.

1. Spray a large skillet with high sides with the non-stick cooking spray. Heat over medium-high heat.

2. When pan is hot, crack eggs into the hot pan and break the yolks, mixing the eggs but they don’t need to be completely and evenly scrambled. Cook for 2 min, stirring occasionally, until egg is mostly cooked.

3. Add rice, oil, soy sauce and ginger (and ham if this is being used). Turn heat down to medium. Cook 3 more min, stirring constantly — this is important because the flavors are very potent and you want it mixed well, and also the rice will stick to the pan very easily.

Serve immediately; serves 4.