Servings: 8 You’ll need: 1 cup Basmati rice 2 cups fresh cherries, washed, stems removed, pitted and halved 2 tsp. salt Warm water 2 Tbsp. canola oil 1-2 tsp. sugar, Truvia or Splenda (optional) Salt to desired taste In a colander rinse rice twice, then soak in a covered bowl with 1 tsp. salted of at least 2 cups of warm water for 1-4 hours. Drain the water from the rice in a colander. Pour water in a large non-stick pan, until half full and bring to a boil. Add rice and 1 tsp. of salt and continue boiling until rice slightly softens. Pour rice into colander and wash it with slightly warm water. Pour 1 Tbsp. of canola oil into the pan and add rice. Pour another Tbsp. canola oil over rice. Cover the pan and cook over low heat for about twenty minutes. Add the cherries (and optional 1-2 tsp. of sugar) and cook for ten more minutes. If cooking time is increased, a delicious crispy layer of rice will form at the bottom of the pan. Salt to desired taste and serve along with your favorite grilled meat. Karen’s Note: This is not only an international treat, but quite a tasty Cherry Rice side dish to serve alongside any grilled meat, especially with grilled chicken, salmon or turkey. Can also be stored in a sealed casserole dish and reheated, as this Cherry Rice side dish will have just as much nutty and sweet aromatic flavor (if not more so) in the next day or two.
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Servings: 4 You’ll need: 16 oz. of shredded broccoli and carrot slaw* 1 cup seedless red grapes, rinsed and halved 1/4 cup walnut nuggets (slightly chopped whole walnuts) 2 Tbsp. finely chopped red onion 2 Tbsp. red wine vinegar 1-2 tsp. sugar, Truvia or Splenda (optional) 1 Tbsp. olive oil 1/4 tsp. salt Freshly ground black pepper Toss all ingredients together in a large bowl. Chill 1-2 hours or overnight in a covered bowl and serve. Karen’s Note: I used Green Giant’s Broccoli and Carrot Slaw* mix for this unique slaw recipe. It’s great served with any grilled meat, however marinated or seasoned grilled chicken breasts are highly recommended as the main course served alongside this Broccoli, Carrot and Grape Slaw side dish. Servings: 2 You’ll need: 1-1/2 cups precooked white or brown rice 2 Tbsp. light butter 2 tsp. canola oil 1/4 cup almond slices 1/2 small peeled, cored and chopped red delicious apple* 1/4 cup raisins 1/4 cup fat free milk* 2 tsp. cinnamon sugar* Melt 1 Tbsp. light butter in 1 tsp. canola oil in a medium pan. Add almond slices and toast on medium/low heat, while stirring, until a golden brown. Stir in apples and saute, while stirring on medium/low for about 5 mins. Stir in raisins, the remainder of canola oil and butter. Add fat free milk. Turn heat to low and cook, while continually stirring, until liquid is absorbed, but do not scorch or burn milk to the bottom of the pan. Serve immediately, while still hot and sprinkle the top of each with 1 tsp. cinnamon sugar. Karen’s Note: This side dish can be served for breakfast or snack too! It is great with fat free milk or ff half & half too! *Another variety is to use chopped onions instead of apples and vegetable broth instead of milk and stir in 1/2 tsp. cumin and sprinkle with 1/2 tsp. ground cinnamon without sugar for a vegetarian and sugar-free side dish. Serving suggestion: Garnish with the remaining half apple sliced with a wedge of Laughing Cow or Baby Bell light Swiss cheese and 5 whole wheat crackers to round out this meatless side dish. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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