Lebanese Orange Pilaf (vegan)

Lebanese Orange Pilaf (vegan)

"Lovely sweet rice pilaf."
Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's what's for dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 8 

Cuisine:  "Rice, Pilafs and Pulses"
Categories    : Corn Free, Dairy Free, Diabetic Friendly, Egg free, Gluten Free, International, Lebanese, Rice Dish


  3         tablespoons  coconut oil
  1         cup  vermicelli -- Gluten Free broken into small pieces
  1         teaspoon  salt
  1/4      teaspoon  pepper
  1/2      cup  golden raisins
  1         tablespoon  orange rind
  1/2      cup  slivered almonds
  2         cups Basmati rice -- long grain rice can also be used
  4         tablespoons  orange juice
  1/2      teaspoon  turmeric
  4         cups  vegetable stock
  1/2      cup  fresh parsley -- chopped

Melt oil over low heat. Add vermicelli, salt, and pepper; saute until
lightly browned.

Add almonds and saute about 1 minute more.

Add rice and saute, stirring, about 2-3 more minutes.

Add turmeric and stock, orange juice, orange rind and raisins, stir, raise
heat and bring to a boil. Cover; lower heat to lowest possible setting and
cook for 20 minutes. Do not lift lid!

After 20 minutes, remove from heat; crack lid and let set for 5 minutes.
Add parsley and stir.  Serve and enjoy
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Per Serving : 330 Calories; 10g Fat (27.4% calories from fat); 8g Protein; 53g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 345mg Sodium.  Exchanges: 3 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fruit; 1 1/2 Fat.

Thai Lime Vinaigrette

A tasty lightly spicy dressing for any crunchy fresh Asian Greens

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4     Preparation Time :0:00
Categories    : International
Cuisine:       Thai
Source:        Pooka's What's for Dinner: Gluten Free with Attitude

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  fresh lime juice
  6        tablespoons  olive oil
  1         tablespoon  toasted sesame oil
  1         tablespoon  light soy sauce
  1         pinch  brown sugar
  1         tablespoon  fresh ginger -- grated
  2         cloves  garlic -- minced
  2         teaspoons  Chinese sriracha hot Chili Sauce
  2         tablespoons  fresh cilantro -- finely chopped

Thoroughly mix all ingredients together.

Will keep in fridge for two days.

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Per Serving (excluding unknown items): 219 Calories; 24g Fat (94.8%
calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 157mg Sodium.  Exchanges: 0 Lean Meat; 0 Vegetable; 0
Fruit; 4 Fat; 0 Other Carbohydrates.

Thai Fried Rice (Khao Phad Goong Moo)

Recipe By     :Ellen M. Ennis Davis
Serving Size : 4   
Categories    : International
Cuisine         : Thai - Stir-Frying Method
Source          : Pooka's What's for Dinner: Gluten Free with Attitude           

  2       tablespoons  coconut oil -- or 3 tablespoons vegetable oil
  1       tablespoon  fresh ginger -- grated
  3       cloves  garlic -- minced
  3       cups  cooked rice
  1/2    cup coconut flakes -- unsweetened
  5       whole  green onion -- chopped
  2       medium  eggs -- slightly beaten
  2       teaspoons  Chinese sriracha hot Chili Sauce
  6       tablespoons  fish sauce
  1       tablespoon  fresh lime juice
  4       tablespoons  fresh cilantro -- chopped

Heat the oil in a wok or skillet. Add the ginger and garlic and stir-fry
until lightly browned.

Add rice and coconut, stir-fry until warmed through.

Make a well in the center of the rice and pour in the eggs. Cook the eggs
until almost set before mixing them into the rice.

Mix green onion, cilantro in the chile paste, fish sauce and lime juice.
Stir-fry until eggs are cooked.

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Per Serving (excluding unknown items): 259 Calories; 17g Fat (57.8%
calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 48mg
Cholesterol; 20mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.

Curry Fried Rice with Chori (adzuki beans)

Chori = Red Beans = Adzuki beans

serves 4

2 cup cooked rice, cooled

1 cup red chori (adzuki beans)

14 ounce can dice tomatoes, drained

1 medium onion, chopped

1 tablespoon fish sauce

1/4 teaspoon chilli flakes

1 tablespoon curry powder

1 egg, lightly beaten

1/2 cup cilantro, roughly chopped

3 cloves garlic, minced

1 inch piece of ginger, chopped

2 tbsp vegetable oil

Soak 1 Cup of red chori beans overnight.

In a sauce pan cover beans with water and bring to a boil; reduce heat to a simmer, cook for 35 minutes.

Heat a large nonstick skillet over medium high heat. Add 1 tablespoon of the oil, then the egg. Scramble and remove to a dish.

Reheat skillet over medium high heat. Add the remaining tablespoon of oil. When hot, add ginger, chilli flakes, garlic and onion. Stir-fry for about 30 seconds, add the beans, tomatoes and cilantro, and cook for 1 to 2 minutes to heat through. Add the egg and stir to combine.

Stir in curry powder and fish sauce.

Add the rice, and keep stir frying for 1 to 2 minutes, until it’s heated through. Turn off heat and taste for seasoning. Serve hot.

Arroz blanco (White rice)

Country: Dominican Republic

 

Arroz Blanco is the base of most Dominican lunch menus, one of the components of La Bandera Dominicana, and the ultimate test of the good Dominican cook. The perfectionists will strive for a tender “arroz graneado” and a thin and crispy “concón”.

Serves: 4 people

Ingredients:

4 cups of rice

6 cups boiling water

5 tablespoons of oil

1 teaspoon of salt

Preparation:

Heat up 3 spoons of oil, stir to coat all rice, add the salt and water. Bring back to a boil, cover with a tight fitting lid and allow to simmer at very low heat for 20 minutes and remove lid, add the remaining oil and cover again. In 5 minutes the rice should be firm but tender inside. Let dump rice out on a plate and break *concón into serving sizes to ensure everyone gets some.

* concón is the crusted rice on the bottom of the pan