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SUNSHINE6442 Posts: 2,314
10/6/13 11:27 P

Wild Rice Stuffing
This whole grain side dish recipe has only 1 gram of fat per serving yet is hearty and satisfying, especially when served with lean meats, chicken or fish.
1/4 cup wild rice
1 3/4 cups water
1/4 cup brown rice
1 teaspoon instant chicken bouillon granules
1/8 - 1/4 teaspoon ground sage or nutmeg
2 cups sliced fresh mushrooms
1/2 cup chopped celery (1 stalk)
1/3 cup sliced green onion (3)
1/2 cup sliced almonds or pine nuts, toasted (optional)
1. Rinse uncooked wild rice in a strainer under cold water about 1 minute; drain. In a medium saucepan combine wild rice, the 1-3/4 cups water, uncooked brown rice, bouillon granules, and sage. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
2. Add mushrooms, celery, and green onion. Cook, covered, over medium-low heat about 25 minutes more or until vegetables are just tender, stirring frequently. If desired, stir in almonds. Serve immediately, or cool and use to stuff a 3-1/2- to 4-pound broiler-fryer chicken (see stuffing tips). Makes 6 servings.
Make Ahead Tip
Prepare as above through step 2. Transfer stuffing to a 1-quart casserole. Cover and chill for up to 24 hours. Stir in 1/4 cup water. Bake, covered, in a 375 degree F oven about 30 minutes or until heated through.
Fat, total(g): 1 carb.(g): 13 fiber(g): 1 sugar(g): 1

YERVANT Posts: 73
9/3/13 2:23 P

You may want to check out a book called "The Ultimate Rice Cooker Cookbook: 250 no-fail recipes for pilafs, risotto, polenta, chilis, soups, porridges, puddings, and more from start to finish in your rice cooker" by Beth Hensperger. All you could want and plenty you didn't even know you wanted!

LDHAWKE SparkPoints: (19,069)
Fitness Minutes: (1,818)
Posts: 771
8/2/13 8:03 P

It was my pleasure to post them. Enjoy and best wishes for a speedy recovery.

SOUFFOUE SparkPoints: (120)
Fitness Minutes: (0)
Posts: 7
8/1/13 3:14 A

Thanks so much for sharing these recipes. These will be perfect for my DH to make while I'm recuperating from surgery. Can't wait to try them.

LDHAWKE SparkPoints: (19,069)
Fitness Minutes: (1,818)
Posts: 771
7/31/13 7:33 A

Vegetable Fried Rice


1/2 Fat-free egg substitute
1/2 tsp sesame oil
1 cup chopped onions
3 cloves garlic, minced
3/4 cup diced carrots
3/4 cup diced celery
1/2 chopped green onion
1 tsp grated ginger root
1/4 cup reduced sodium soy sauce
1 tbsp honey
4 cup cooked brown rice (cool before adding)

1. Whisk together egg substitute and sesame oil in small bowl. Pour over bottom of small skillet. Cook for three minutes. Remove from heat and cut into bite sized pieces.

2. Add olive oil to a large non-stick pan. Add onions, garlic, carrots, celery, green onions, and ginger.

3. Cook and stir over medium heat for 5 minutes, until vegetables are softened. Add soy sauce, honey, cooked egg, and cooked rice. Cook 3 minutes until heated through.

Servings: 8
Calories: 127
Fat: 2g
Saturated fat: 0g
Protein: 4.8 g
Carbs: 24 g
Sodium: 310 mg

LDHAWKE SparkPoints: (19,069)
Fitness Minutes: (1,818)
Posts: 771
7/31/13 7:33 A

Red Beans and Rice

1 lb. dried red kidney beans
1/2 lb. ham, smoked sausage or seasoning meat, diced
8 cups of water
1 large onion, chopped
1 toe garlic, minced
3 ribs of celery, chopped
1/2 green bell pepper, chopped
1 large bay leaf
Red pepper flakes, to taste
Creole seasoning, to taste
Salt and black pepper, to taste
2 tbs. Parsley chopped

Cooking Directions:

Rinse and sort beans. Cover with 8 cups of water and bring to a boil. Boil for 2 minutes, remove from heat and let stand 1 hour. Drain beans.

Add 8 cups hot water and return pot to heat. Add ham, onion, garlic, celery and bell pepper, bring to a boil. Reduce to simmer and add bay leaf, pepper and creole seasoning. Simmer uncovered for two hours. Do not add salt until beans are soft. When beans are soft, add salt and taste for seasoning. Add seasonings to taste. Beans are done when creamy and not soupy. Stir in parsley just before serving.

Serving suggestions: Serve over fluffy rice with hot French bread and salad. Always have Tabasco on the table.

LDHAWKE SparkPoints: (19,069)
Fitness Minutes: (1,818)
Posts: 771
7/31/13 7:32 A

Dirty Rice

1 lb extra lean ground beef
2 cloves garlic, minced
2 stalks celery, chopped
1 onion, chopped
1 TBS chopped parsley
1 green bell pepper, chopped
1 red bell pepper, chopped
1 TBS Worcestershire sauce
¼ tsp. red pepper
¼ tsp pepper
1 tsp salt
1 c brown rice (either regular or instant)
1 (14.5 oz) can beef broth
1 c water

In a large skillet, add beef and all vegetables, cooking until beef is done and vegetables are tender. Add seasonings, stirring well. Add rice, broth, and water, mixing well. Bring to a boil and reduce heat, cover, and cook 25-30 minutes for regular rice, or 10 minutes for instant rice, cooking until rice is done.

Serves 4-6
Based on a recipe from A Trim & Terrific Louisiana Kitchen (Clegg), 1993
Source: "Pattywin - 2010 holiday card exchange"
238 Calories; 4g Fat; 21g Protein; 29g Carbohydrate; 2g Dietary Fiber

LDHAWKE SparkPoints: (19,069)
Fitness Minutes: (1,818)
Posts: 771
7/31/13 7:31 A

Cheesy Zucchini Rice

Adapted from Bunsinmyoven blog via Pinterest

Servings: 6

Cindy's Note: Delicious! We served this as a side to a lean ham steak. I reduced the butter from 2 tablespoons to one and omitted the garlic powder (we didn't have any). I used white rice and regular cheddar; but, I've provided NI for brown rice and low-fat cheddar for those looking to cut PP value.

1 tablespoon olive oil
1 cup long-grain white rice
2 cups nonfat chicken broth
1 tablespoon butter
1 cup shredded zucchini
1 cup shredded cheddar cheese -- shredded
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 tablespoons skim milk

Heat the olive oil in a medium saucepan over medium heat.

Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.

Pour in the chicken broth; bring to a boil; turn heat to low and cover.

Cook, covered, for 15-20 minutes or until most of the liquid is absorbed.

Remove from heat and add the butter, zucchini, cheddar, garlic powder, black pepper and skim milk. Stir until well incorporated. Cover and let set for 5 minutes.

Add a little more milk if you prefer a creamier texture.

Per Serving (using long-grain white rice and regular cheddar cheese): 237 Calories; 11g Fat (39.0% calories from fat); 11g Protein; 27g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 308mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

Per Serving (using long grain brown rice and reduced fat cheddar cheese): 195 Calories; 6g Fat (28.1% calories from fat); 11g Protein; 26g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 307mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.

LDHAWKE SparkPoints: (19,069)
Fitness Minutes: (1,818)
Posts: 771
7/31/13 7:30 A

Cashew Rice

Posted By: Quilting Barbie


1/2 cup beef or chicken broth
2 tablespoons shredded carrot
2 tablespoons finely chopped celery
1 tablespoon sliced green onion
1 teaspoon butter
Dash pepper
1/2 cup uncooked instant rice
Chopped cashews


In a small saucepan, combine broth, carrot, celery, onion, butter and pepper. Bring to a boil; remove from the heat. Stir in rice; cover and let stand for 5 minutes or until the liquid is absorbed. Sprinkle with cashews.

Yield: 2 servings

Nutrition Facts: 1 serving (1/2 cup) equals 117 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 235 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

LDHAWKE SparkPoints: (19,069)
Fitness Minutes: (1,818)
Posts: 771
7/31/13 7:29 A

Brazilian Rice
posted by CrissyBear - 10/18/10

Just a very small amount of oil creates a rich and more flavorful rice.

2 cups chopped onion
1 tsp vegetable oil
2 cups chopped fresh tomatoes
1 tsp salt
2 cups brown rice
3 cups water

In a covered saucepan, saute the onions in the oil for 5 minutes on medium-high heat, stirring frequently. Add the tomatoes and salt and continue to cook for 5 minutes. Stir in the rice and water, cover and bring to boil. Reduce the heat and gently simmer on very low heat for about 40 minutes, until the rice is tender.

This recipe serves 6 (serving size: 1 cup).

Per 7-oz serving: 186 calories; 4.2g protein, 2.3g fat; 38.4g carbo; 0mg chol; 304mg sodium; 1.0g fiber.

CANDYCAIN70 SparkPoints: (18)
Fitness Minutes: (0)
Posts: 6
7/30/13 11:12 A

I am looking for some good rice recipes for my rice cooker. My rice is always plain and I would like to have some healthy flavours.

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