How To make Rice Casserole w/Pine Nuts, Tomatoes
1 tb Olive oil
1 md Onion; chopped
1 Green bell pepper; cut in
-1/2" squares 1 lg Carrot; quartered length-
-wise and chopped 3 sm Celery ribs;cut in 1/2-inch
-pieces 3 Garlic cloves; minced
2 Bay leaves
1/4 ts Brown sugar
1 1/2 ts Paprika
1 ts Salt
1 c Long-grain brown rice
1 1/2 c Tomatoes;sliced
1 c ;water
1/4 c Currants or raisins
1/2 c Pine nuts or almonds;toasted
Lemon wedges Preheat oven to 350 degrees.Lightly oil an 8- by 10-inch baking dish. Heat oil in a large skillet. Add vegetables, garlic,herbs, and 2/4 cup parsley. Saute over medium-high heat for 6 minutes. Add sugar, paprika, salt and rice. Cook 1 minute. Add tomatoes, water and currants or raisins. Bring to a simmer. Transfer to baking dish, cover and bake until rice is tender, about 1 1/2 hours. Toss with pine nuts or almonds and remaining parsley. Garnish with lemon wedges. Serves 4 to 6. Per serving: 479 cal; 9 gprot; 12 g fat; 83 g carb; 0 chol; 592 mg sod; 7 g fiber; vegan Vegetarian Times, Nov 93/MM by DEEANNE
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AGLIO E OLIO
8oz pasta
4tbs olive oil
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3tbs parsley (chopped)
Salt + Lemon Juice
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This version takes the classic idea and adds just a couple of small twists that could even make it fit for a fancy meal to impress too!
Get the full recipe here:
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Ingredients:
6-7 pieces of garlic
1/2 onion
80g broccolini
1/4 red bell pepper
3 tbsp avocado oil
pinch crushed pepper flakes
1/4 cup corn
1 1/2 cups basmati rice (cooked)
1 tsp turmeric
pinch of salt
Directions:
1. Finely chop the garlic, onion, broccolini, and red bell pepper
2. Heat up a nonstick pan to medium low heat. Add 2 tbsp of avocado oil
3. Cook the garlic and onions for 6-7min. Add the crushed pepper flakes
4. Set the garlic and onions aside. Heat the pan to medium heat and add 1 tbsp of avocado oil
5. Sauté the broccolini and red bell pepper for a couple of minutes. Add the corn, basmati rice, turmeric, salt, and the cooked garlic and onions. Sauté for 2-3min
6. Plate and sprinkle with some more crushed pepper flakes
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Recipe Wild Rice and Beef Casserole
Recipe - Wild Rice and Beef Casserole
INGREDIENTS:
-1 lb lean (at least 80%) ground beef
●1 package (6 1/5 oz) fast-cooking long-grain and wild rice mix
●1 can (10 3/4 oz) condensed tomato soup
●1/4 cup milk
●1/4 teaspoon pepper
●1 cup shredded Cheddar cheese (4 oz)