Greenandredtomatorice Recipes

GREEN AND RED TOMATO RICE

Another recipe from my favorite Italian cookbook "The North End Italian Cookbook". I'm dying to try this recipe but my green tomatoes are still to young.

Provided by Lorac

Categories White Rice

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

Green and Red Tomato Rice image

Steps:

Add oil to a medium size sauce pan.
Add chopped vegetables and saute over medium heat until tender.
Add 2 1/2 cups water, salt and pepper, cover and bring to a boil.
Add rice, stir and cover.
Reduce heat and simmer 15 minutes.
Remove pan from heat and let sit until liquid is absorbed and rice is fluffy.

Nutrition Facts : Calories 154.5, Fat 2.7, SaturatedFat 0.4, Sodium 6.9, Carbohydrate 29.1, Fiber 1.6, Sugar 2.6, Protein 3.3

Ingredients

1 tablespoon olive oil
1 large soft green tomato, chopped
1 large ripe tomatoes, chopped
1 small onion, chopped
1 clove garlic, chopped
salt & fresh ground pepper
1 cup converted rice, washed

GREEN FRIED RICE

Provided by Giada De Laurentiis

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Green Fried Rice image

Steps:

Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon sesame oil to the pan and continue to heat for an additional minute. Add the scallion, ginger, garlic and 1/2 teaspoon salt to the pan. Cook, stirring often for about 2 minutes or until fragrant. Add the rice and toss to coat. Spread the mixture evenly over the bottom of the pan and allow to cook undisturbed for 2 minutes. Using a wooden spoon, scrape the crispy rice from the bottom of the pan and stir well to distribute. Repeat this step to create layers of
crispy, golden brown rice. Add the stems of the swiss chard and repeat that step one more time. Add all of the greens along with 1 teaspoon kosher salt. Carefully start to stir in the greens. It will get easier as they wilt. Cook until fully wilted and incorporated into the rice about 5 to 8 minutes. Season with the remaining 1/2 teaspoon of salt. Serve topped with sliced avocado, julienned cucumber and a sprinkling of toasted sesame seeds if desired.

Ingredients

2 tablespoons olive oil
1 tablespoon toasted sesame oil
1 bunch scallions, chopped
1 (2 inch) piece ginger root, peeled and finely chopped
1 garlic clove, roughly chopped
2 teaspoons kosher salt, divided
3 cups cooked brown rice
1 bunch swiss chard, stems finely chopped and leaves cut into 1-inch pieces
4 cups baby kale, chopped
1 avocado, pitted and sliced
1/2 English cucumber, peeled and julienned
Toasted sesame seeds, optional garnish

MOM'S FRIED RED TOMATOES

My mom's simple recipe. Easy, great and tasty! Please remember the nutritional facts are not correct, because you are not eating all the coating ingredients. Also, these amounts are to my families tastes, adjust to your liking. REMEMBER: TO ADD MORE BUTTER AND OLIVE OIL TO THE PAN AS NEEDED. THERE SHOULD ALWAYS BE A LAYER OF LIQUID TO FRY IN.

Provided by CGchef

Categories Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 7

Mom's Fried Red Tomatoes image

Steps:

Cut tomatoes into thick slices. Put aside.
Mix flour, salt and pepper in shallow dish for coating.
Heat butter and olive oil in pan, until it's hot enough to fry inches.
Pre-heat oven to warm setting. (Lowest setting).
Coat tomato slices in flour mixture.
Place in pan until gloden brown.
Place on baking sheet and place in warm oven until ready to serve. (I think they taste better if put in the oven for a little bit because it crisps them up a bit.).

Nutrition Facts : Calories 506.3, Fat 14, SaturatedFat 4.9, Cholesterol 15.3, Sodium 2383, Carbohydrate 83.6, Fiber 6.4, Sugar 7.5, Protein 12.4

Ingredients

3 large tomatoes (not to ripe because you want them to hold up during cooking)
1 1/2 cups flour
2 teaspoons salt
2 teaspoons pepper
2 teaspoons seasoning salt (I use Lowery's)
1 tablespoon butter (per frying batch- maybe 3 Tbsps. needed total)
1 tablespoon olive oil (per frying batch- maybe 3 Tbsps. needed total)

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