Vegetable Rice

Do not be fooled by it's name!
Vegetable Rice? Bleah!

This moist rice is so irrisistable you forget about the peppers and carrots and celery inside it. And this is coming from an extremely ANTI-VEG fifteen year-old.

So it tastes great PLUS it's nutritious?
Now i want to eat it everyday.

Vegetable Rice
1 tbsp Oil
1 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped red peppers
14.5 oz chicken broth
1 1/2 cup white rice, uncooked
1 cup frozen peas (i took a stand here and excluded the peas. Absolutely hate 'em)
Salt and Pepper to taste

Heat oil in a skillet and saute onions, celery, carrots and peppers for about 7 minutes. Season with salt and pepper, to taste. Add broth and bring to a boil. Stir in rice and peas. Cover and let simmer for 5 min then remove from heat and let sit for 5 min so that liquid is absorbed.

Alternatively, if you posses a rice cooker (i do!), just pour the broth into the cooker along with the rice and peas after boiling and hit 'Cook'.

This is the life.

Mushroomy Wild Rice

Recently i have discovered my mushroom passion.
Let me say that one more time.

Mushroom passion, mushroom passion, mushroom passion.

And the only thing better than my mushroom passion is my mushroom with garlic passion.

On spaghetti, or pasta, or pizza or rice.
I'll have it anywhere, now.

I adapted this recipe from here.
It's a great site.

Mushroomy Wild Rice
1 tsp oil

1 cup sliced button mushrooms

1/2 cup diced tomatoes
1 garlic clove, minced

1 cup uncooked wild rice
1/4 t salt
1/8 t pepper

Heat oil in a large skillet on medium high and add mushrooms. Cook for 2 minutes and add tomatoes and garlic and cook another 2 minutes.
Cook rice in rice cooker. Add to mushroom mix along with salt and pepper. Serve immediately.

Doesn't that look great?
I love the colour of wild rice.
All rice should be coloured like wild rice.

Red Rice

I'm a tomato-holic.

And what really gets me hungry is sun-dried tomatoes.
man, i can already taste them in my mouth.

So when i came upon a recipe for Red Rice from 400 Calories Or Less, I knew I had to try it.

Such flavour.
Such smokiness.
Such...

Just make it already, will you?

I'm loving the little oregano leaves you can see there.
Hmmmm, another thing i love: Oregano.

Oh, and the best part?
Only 209 calories per serve.

Red Rice
(adapted from 400 calories or less)

1 tablespoon oil

1 large shallot, finely chopped

1 garlic clove, minced

2 tablespoons tomato paste
1 cup white rice
1 ¾ cups chicken or beef broth

½ teaspoon oregano flakes

Coarse salt to taste

Pepper

Heat oil and cook garlic and shallot until shallot begins to brown, about 7 minutes.
Then add tomato paste and stir well.
Add rice, broth, oregano, salt and pepper and bring to a boil them reduce heat to low, cover and cook until liquid is absorbed, about 15 minutes.
Let sit covered 5 minutes. Serve warm
(serves 4)

i took the easy way out and popped the rice along with the stock into the rice cooker after it boiled. Turned out might fine, so if you have a rice cooker, it would be much easier to use.