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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Xxcarol's Fast-n-Dirty Rice
Categories: Xxcarol, Rice, Seafood, Diabetic
Yield: 8 Servings
2 c Dry medium grain rice
2 1/2 c Water
1 tb Blackened pepper seasoning
1/2 c Chopped raw squid
1/2 c Shredded cabbage (not packed
This is a simple timesaver for those of us used to making rice all the
time in a ricemaker, and looking for a little variation. It is not
'classic' dirty-rice.
Vary the amount of water and rice according to your rice maker's
directions. The rice type should be a medium grain 'sticky rice' like
Calrose or an aromatic like Basmati.
The blackened-pepper seasoning should be mostly spice (IE: little
salt or salt free). There are many variations on this spice and they
all work well. If you do not have a mix handy, use 1/2 TB black
ground pepper and 1/2 TB mixed 'anything else you like to make up 1/2
TB'. Comino seeds, chinese 5 spice, and a bit of garlic powder are
good choices for that.
On the chopped squid, make it small bits no bigger than 2 times the
size of your thumbnail and no smaller than a thumbnail. If you also
have some catfish or pink snapper, add 1/4 cup of roughly 1 inch
cubes.
The cabbage is optional and there mosty for making it look 'pretty'.
Strips of bok choy or KangKoon work well, but any type will do. Dont
add more than 1/2 cup loosely packed. You can also mince up a single
brussel sprout and hit this dish perfectly.
Place it all in the rice maker, stir a bit to mix, and turn it on.
Depending on your rice maker, 10-15 mins later it's ready to serve.
Serving suggestions: This is a basic 'go with' dish that is fast and
easy. Excellent to add a scoup to a bowl then pour gumbo soup over
it. Also, makes a really good rice bed to place a fast
butter-pan-fried fish on. It is low-sodium, low-fat, and low-cal.
Leftovers are perfect for 'fried rice'.
From the Sasebo Japan kitchen of: xxcarol 18SEP2005
MMMMM
xxcarol
--- Telegard v3.09.g2-sp4
* Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)SEEN-BY: 633/267 270 @PATH: 757/1 140/1 106/2000 633/267 |
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