Vegetable Fried Rice

Recipe by dakota kelly

Image Credit : http://allrecipes.com

"This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables."

3 cups water

 1 1/2 cups quick-cooking brown rice

 2 tablespoons peanut oil

 1 small yellow onion, chopped

 1 small green bell pepper, chopped

 1 teaspoon minced garlic

 1/4 teaspoon red pepper flakes

 3 green onions, thinly sliced

 3 tablespoons soy sauce

 1 cup frozen petite peas

 2 teaspoons sesame oil

 1/4 cup roasted peanuts

Directions

In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.

Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.

Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.

Tofu

Tofu Rice 

Image Credit: http://www.sheknows.com/

Ingredient

Oil :  2 Teaspoons

Onion : 1 Numbers

Salt : 10

Capsicum (chopped)  : 1 Numbers

Potatoes (chopped)  : 1Numbers

Carrot (chopped) : 1 Numbers

Turmeric : ½ Teaspoons

Coriander powder : 1 Teaspoons

Cumin powder :  ½ Teaspoons

Red chili powder : 1Teaspoons

Tofu(chopped) :  1Cup

Boiled rice : 2 Cup

1. Add some oil in a pan and add onion, salt, capsicum, potatoes, carrot, turmeric and saute it till it’s 80% cooked.

2. Now add coriander powder, cumin powder, red chili powder, tofu and mix it properly.

3. Now add boiled rice and mix thoroughly.

4. Switch off the flame and serve hot in a plate or pack in your kid’s lunch box.

Chicken Alfredo

Chicken Alfredo and Rice Casserole

ingredients

• 1 10-oz. container refrigerated light Alfredo pasta sauce
• 1/2 cup milk
• 2-1/2 cups cooked white rice or wild rice
• 2 cups cubed cooked chicken
• 1 cup frozen peas
• 1/3 cup chopped bottled roasted red sweet peppers
• 1/4 cup slivered almonds, toasted (optional)
• 1 Tbsp. snipped fresh basil or 1/2 tsp. dried basil, crushed
• 1 cup soft bread crumbs
• 1 Tbsp. butter, melted

directions

1. Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.
2. Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.

recipe source: BHG.com

Chicken Biryani

Ingredients:

2 cups Basmati Rice

3/4 kg Chicken Pieces

1/2 cup Milk

1 cup Yogurt (curd)

3 sliced onion

1 tsp Ginger Paste

1/2 tsp Garlic Paste

1 tsp Green Chilli Paste

1/2 cup Tomato Puree

2 tsp Red Chilli Powder

1 tsp Turmeric Powder

1 tsp Roasted cumin powder

2 tsp Garam Masala Powder

1/2 tsp Green Cardamom Powder

Saffron a pinch

1 tsp Coriander Powder

2 tbsp Green Coriander Leaves

Salt to taste

7 tbsp Oil

Preparation:

    * Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder,       roasted cumin powder, garam masala, coriander powder and salt. Stir well.

    * Marinate the chicken with this mixture and keep aside for 3-4 hours.

    * Heat oil in a pan. Fry the onions until golden brown.

    * Add the marinated chicken and cook for 10 minutes.

    * Add 4 cups of water to the rice. Mix saffron in milk and add to it.

    * Add cardamom powder. Add the chicken pieces.

    * Pressure cook the rice. Mix gently.

    * Garnish with green coriander leaves and serve hot.