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Rice and Bulgur Pilaf Recipes

Rice-Cheese Bake

This recipe was submitted by Cheryl from the Potatoes not Prozac Community Forum.
"Here's a quick, simple recipe for a yummy hot casserole. Enjoy!"

Ingredients:
  • 1 cup long grain brown riceicon, cooked
  • 1 cup (4 ounces) grated cheddar cheese
  • 1-1/2 cups milk (can use oatmilkicon or soy milk)
  • 2 eggs, beaten
  • 1 tsp. sea salticon
  • 1/8 tsp. pepper
Directions:
Combine ingredients in a large mixing bowl; toss gently to mix. Pour into greased 1-1/2 quart shallow baking dish.

Bake at 350 degrees fahrenheit for 30 minutes.

Makes 6-8 servings.

NOTE: I also sometimes add 1 cup chopped broccoli and 1/4 cup chopped onion for variety.

This recipe is from the Six Ingredients or Less by Carlean Johnson.


Yellow Rice

This recipe was submitted by Cheryl from the Potatoes not Prozac Community Forum.

"Here's a recipe that I created. Yellow rice is one thing that I have really missed since I no longer go out for Chinese, so I decided to experiment and see if I could come up with my own version. I am very pleased with the final product.

It is good as a lunch entree (you might want to use the whole recipe as one serving in that case), or as a good side dish with a meal. If you want, you could also add some left over chopped pork, chicken or beef to the rice as well.

Enjoy!"

Ingredients:
  • 1 cup brown riceicon, cooked
  • 2 baby carrots, sliced thin
  • 1 stalk celery, sliced thin
  • 1 slice from medium size onion, chopped
  • 1/4 cup frozen peas
  • 1/2 tsp minced garlic (I use the preminced in jar type)
  • 1 egg
  • 1 tbsp vegetable oil (I use canola)
  • slivered almonds (just a few for some crunch)
  • dash tumeric (for color)
  • dash curry powder
  • sea salticon and pepper to taste
Directions:
Heat oil in non-stick pan over medium heat. Add garlic to season oil.

Add carrots, celery, and onions and saute til just tender (2-3 min.). Add rice and peas and cook until heated through.

Add tumeric, incorporating well (remember - just a small amount is all you need for a yellow color to appear). Add almonds, curry, salt and pepper.

Move rice mixture to edges of pan, forming a clear space in center, add egg to space and scramble, then stir the rice mixture into the egg and continue cooking til egg is incorporated well.

Remove from heat and serve.

Makes: 2 servings


This recipe was created by Cheryl A. Cunningham.


Brown Rice and Spinach Salad

This recipe was contributed by Cheryl from the Potatoes not Prozac Community Forum.

Ingredients:
  • 2 tsp extra virgin olive oilicon
  • 1 tbsp minced scallions
  • 4 cups chopped fresh spinach
  • 2 tbsp Barlean's organic flax oil
  • 2 tsp lemon juice
  • 2 tsp rice vinegar
  • 2 tbsp soy sauce or tamari
  • 4 cups cooked brown riceicon
Directions:
Heat the olive oil in a skillet. Add the scallions and saute until soft, adding a few teaspoons of water to prevent browning. Add the spinach and braise until soft. Set aside.

In large bowl combine the flax oil, lemon juice, rice vinegar, and soy sauce. Stir in the rice and the spinach mixture.

Serves 4


This recipe is from the Flax for Life!: 101 Delicious Recipes and Tips Featuring Fabulous Flax Oil, by Jade Beutler and Ann Louise Gittleman, M.S., Certified Nutrition Specialist.


Bulgur-Lentil Pilaf with Olive Oil (Turkish Recipe - Muceddere)


Ingredients:
  • ¾ cup plus 2-½ tablespoons (170 g.)green lentils
  • 2 cups (500 g.) water
  • 2 small size (90 g.) onions
  • ½ cup (100 g.) olive oilicon
  • 1-½ tablespoons (20 g.) tomato paste
  • 2 teaspoons (12 g.) sea salticon
  • 3-⅓ cups (800 g.) water
  • 2 cups (300 g.) bulgur
  • ⅓ teaspoon (0.7 g.) black pepper
  • ½ teaspoon (1 g.) red pepper
Directions:
Soak lentils overnight with water. Cook for 30-35 minutes or until tender. Set aside.

Saute finely chopped onions in olive oil for 5-6 minutes in a covered saucepan. Add lentils with cooking liquid, tomato paste, salt and water; stir well. Bring to boil.

Stir in bulgur; mix well. Cover and simmer for 15-20 minutes; drain.

Sprinkle with spices. Remove from heat. Let stand covered for 30 minutes before serving.

Serve hot or cold. 6 servings.


This recipe is from Samples from Turkish Cuisine produced by the Turkish Ministry of Culture and published in Turkey in 1993.


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