You could easily turn this into a carnivorous meal for two by adding sausage. - 2.5 ounces long grain and wild rice mix
- 1 cup vegetable stock
- 1 teaspoon Italian Seasoning
- 1 celery rib, chopped
- 1/2 medium onion, chopped
- 1/2 cup chopped mushrooms (I used shiitake)
- 1 tablespoon olive or vegetable oil
- 1/2 cup dried cranberries
- 1/2 cup coarsely chopped pecans
- 1 medium acorn squash
- 3/4 cup water
Preparation- In a large saucepan, combine the rice with broth and Italian Seasoning. Bring to a boil. Reduce heat; cover and simmer for 23-25 minutes or until rice is tender and liquid is almost absorbed. Meanwhile, in a large skillet, saute celery and onion in oil until tender. Stir in mushrooms, cranberries, and pecans. Remove from the heat. Stir in rice mixture.
- Cut squash in half widthwise. Remove and discard seeds and membranes. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. Fill squash halves with about 1/2 cup rice mixture. Place in a baking pan. Pour water into pan.
- Cover pan tightly with foil. Bake at 350 degrees F for 40-50 minutes or until squash is tender.
Adapted from www.eatingwell.com - 1 1/2 cups brown rice (Lundberg Farms Organic Basmati Rice)
- 1 cup reduced-sodium chicken broth (Imagine Organic No-Chicken Broth)
- 1 1/2 tablespoons honey
- 2 tablespoons reduced-sodium soy sauce (San-J Organic Tamari Reduced Sodium Soy Sauce)
- 1 tablespoon mirin
- 2 large egg whites
- 1 large egg
- 8 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 6 scallions, trimmed and thinly sliced
Preparation- Prepare brown rice.
- Pour broth into a heavy medium saucepan, along with honey, soy sauce and mirin. Bring to a boil; reduce heat to medium-low.
- Stir egg whites and whole egg in a small bowl until just mixed. Add chicken to the simmering broth. Gently pour in the egg mixture, without stirring. Sprinkle scallions on top. When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife. (The chicken will be cooked by now.) Divide the rice among 4 deep soup bowls and top with the chicken mixture.
- 2 tablespoons vegetable oil
- 1/2 cup finely chopped onion
- 1 cup diced orange bell pepper
- 1 teaspoon turmeric
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1 1/4 cups basmati rice (Lundberg Farms Organic Basmati Rice)
- 2 1/2 cups vegetable broth (Pacific Naturals Organic Vegetable Broth)
- 1 14 oz. can chickpeas, drained
- Salt to taste
Preparation- Add all ingredients to a small pot and bring to a boil.
- Once boiling, put lid on the pot and simmer for approximately 40 minutes or until done.
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