Rice table - main dishes featuring rice - includes recipes, tips on cooking, and a rice glossary

Vegetarian Times, Feb, 1997 by Jay Solomon

or guacamole

Heat oil in large nonstick skillet over medium-high heat. Add mushrooms, bell pepper and garlic. Cook, stirring, for 5 to 6 minutes. Stir in rice, beans, corn, scallions and seasonings. Cook over medium heat and stir frequently, until mixture is steaming, about 4 to 6 minutes. Remove from heat.

Warm tortillas over hot burner or in skillet and place on large serving plates. Spoon rice and bean mixture down center of each tortilla. Top each with 2 tablespoons cheese. Roll tortillas around filling, folding ends in as you roll. Spoon your favorite salsa or guacamole over burritos. Makes 4 large burritos. PER BURRITO: 445 CAL.; 17G PROT.; 10G TOTAL FAT (2G SAT. FAT); 73G CARB.; 8MG CHOL.; 1,1186MG SOD.; 12G FIBER. LACTO

Caribbean Curry Rice

with Butternut

Squash

This tropical version of rice and beans beckons with sultry curry flavors. Butternut squash melds seamlessly with the rice and warm spices.

2 tsp. oil

1 medium yellow onion, diced

2 cloves garlic, minced

1 jalapeno or other hot chili, seeded

and minced (optional)

2 cups peeled, diced butternut

squash

2 tsp. curry powder

1 tsp. ground coriander

1/2 tsp. each salt and freshly ground

black pepper

3 1/4 cups water

1 1/2 cups long-grain brown or white

rice

15-oz. can red kidney beans, rinsed

and drained

4 whole scallions, trimmed and

chopped

Heat oil in large saucepan. Add onion, garlic and chili if using. Cook, stirring, until onion is soft, about 5 minutes. Stir in squash and seasonings; cook for 1 minute more.

Stir in water, rice and beans. Bring to a simmer over medium-high heat. Cover, reduce heat to medium-low and cook for 35 to 40 minutes (if using white rice, 15 to 20 minutes).

Fluff rice; fold in scallions. Let stand covered for 5 to 10 minutes before serving. Makes 6 servings.

Helpful hint: Soaking the brown rice at least an hour will reduce the overall cooking time by 5 to 10 minutes. PER 1-CUP SERVING: 256 CAL.; 8G PROT.; 3G TOTAL FAT (0.3G SAT. FAT); 51G CARB.; 0 CHOL.; 446MG SOD.; 7G FIBER. VEGAN

Jay's Pina Colada

Rice Pudding

Pineapple, coconut and rum imbue this sweet treat with a taste of the islands. Recipe adapted from Vegetarian Rice Cuisine by Jay Solomon (Prima Publishing, 1996).

3 cups cooked short-grain rice

(preferably Arborio)

1 cup coconut milk

15-oz. can diced pineapple, with juices

1/2 cup brown or white sugar

1/4 cup shredded coconut

3 Tbs. dark rum

Ground nutmeg for garnish

Combine all ingredients except nutmeg in medium saucepan. Cook for 10 to 12 minutes over medium-low heat, stirring frequently. Remove from heat; let cool slightly. Chill for at least 1 hour before serving.

When ready to serve, spoon pudding into bowls; sprinkle nutmeg over top. Garnish if desired with tiny paper umbrellas or swizzle sticks. Makes 10 servings.

Helpful hint: 1 cup uncooked Arborio rice cooked in 3 cups water for 20 to 25 minutes yields about 3 cups cooked rice. PER 3/4-CUP SERVING: 195 CAL.; 2G PROT.; 6G TOTAL FAT (6G SAT. FAT); 31G CARB.; 0 CHOL.; 8MG SOD.; 1G FIBER. VEGAN

Wild Rice, Mushroom

and Barley Soup

Wild rice adds earthy flavors and textures to this wholesome cauldron of soup. You can ration wild rice by mixing in brown rice.