food processor or blender with remaining rub ingredients. Grind to
00b0F. Line 2 baking trays with parchment paper.
Melt butter
orced oven).
Place cooked rice, flaked salmon and dill (or chives
ined baking sheet and sprinkle with 1 tablespoons oil; bake 12
Flake salmon (remove bones or crush finely).
Combine with rice.
Melt margarine; remove from heat; blend in flour.
Stir in milk and seasonings and cook over low heat until sauce is thickened.
Combine sauce with salmon-rice mixture and place in 1 1/2-quart slightly greased casserole.
Top with cheese.
Cover. Bake in 350\u00b0 oven 30 minutes.
Yields 4 to 6 servings.
Lightly coat a large saucepan with oil and set over medium
Combine rice, edamame, carrot, scallions and cooked vegetables.
Season to taste with rice wine vinegar, soy sauce, sesame oil, pepper (and additional salt if desired).
Divide between two containers/plates. Top with salmon broken into smaller pieces. I think this would be fine with canned salmon, which is already cooked. Just be sure to remove the bigger bones and skin first. Keep cool until ready to serve.
nd salt in mortar. Pound with pestle until smooth. Whisk in
come watery.
Add the rice to the vegetables and heat
-Rinse and clean the rice with water a few times until
Cook tortellini in boiling salted water according to package directions. Drain. Meanwhile, heat oil in a frying pan and saute salmon for 4 mins. Add spring onions, ricotta and stock and simmer for about 3 mins. Add dill.
To serve, arrange pasta on a serving dish, top with salmon sauce and garnish with dill and pink peppercorns.
ater, then drain.
Place rice and water in a saucepan
o a boil and simmer with 1 onion, 2 garlic cloves
o 300\u00b0F. Toss almonds with oil on a small rimmed
Cook the rice according to packet instructions. In
Wash the rice (and soak, if desired) as described on package, if needed.
Bring water to a boil in a medium saucepan. Stir in rice, raisins, and lemon peel. When water boils again, reduce heat to medium-low, cover saucepan, and simmer 20 minutes (45 minutes for brown rice), until liquid is absorbed.
Remove from heat and let stand covered, 5 minutes. Fluff rice with a fork, spoon into a serving bowl, and sprinkle with pistachios.
cup of uncooked white rice with 1 cup orange juice and
boneless, skinless chicken breasts with salt, pepper and garlic powder
bring to boil. Stir in rice; return water to boil. Boil
Soak the beans in plenty of water overnight. Drain and rinse well.
Cook the soaked beans in a large pot with the onion, garlic and boiling water.
In a separate pot, cook the brown rice according to package directions.
After beans have cooked 45 minutes, add TVP, chili powder and cumin. Continue cooking until beans are tender, about 20-30 more minutes.
Most of the liquid should have cooked into the beans and TVP. Add salt to taste.
Mix the cooked rice with the cooked beans, add a pinch of cayenne or hot sauce if desired.