Low Fat Rice With Peas Carrots Kosher Pareve Recipes

Steps:

• Preheat oven to 430°F.
• Place chicken quarters in oven pan facing down. (If there was skin, it would have been on bottom).
• Pour Coke on chicken quarters.
• Evenly spread onion soup powder.
• Cover and seal with heavy duty aluminum foil.
• Bake for 1 1/2 hours.
• Take pan out and uncover aluminum foil -- Careful! steam is very hot.
• Flip over chicken quarters.
• Put back into oven (without aluminum foil) for additional 10-15 minutes until chicken is nicely brown as desired.
• Occasionally wet chicken quarters with the fluids in the pan.
• Serving:.
• Arrange chicken quarters on a serving dish.
• Pour fluids into small pot and bring to a light gentle boil.
• In the meantime, mix and dissolve corn starch in one cup of tub water, and gradually add to the fluids in the pot. Make sure there are no lumps.
• Keep stirring the bubbly gravy on medium heat for additional 3-5 minutes until thickens.
• Pour some of the gravy to a serving gravy boat, and spread the rest all over ready to serve chicken quarters.
• Enjoy!

Steps:

• In a pot with a cover, bring 1 1/2 cups of water to a boil.
• Add 1 cup of sushi rice. Turn heat down to low, cover, and cook for 18 minutes.
• Turn off the burner, and let the rice steam in the covered pot for 5 minutes.
• Remove the cover and stir the rice vinegar, sugar and salt into the rice. Flake the rice with a fork, and let cool.
• Cut mango, cucumber, and celery into small squares.
• Grate carrot.
• Stir the vegetables into the cooled rice.
• In a small bowl, mix the soy sauce with the wasabi. Then stir the soy and wasabi mixture into the rice.
• Tear sushi seaweed paper into small pieces and sprinkle on top of the salad.

Steps:

• Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
• Add rice, onion, and bell pepper; saute 5 minutes.
• Add remaining ingredients; simmer, uncovered, 5 minutes or until liquid is absorbed.
• If using regular rice cook rice first.
• Add rice to sauteed ingredients.
• Add remaining ingredients and cook until heated through.

Steps:

• Boil bag of rice for about 1-2 min less than the box states (mine said 10-12 minutes and I boiled 9 minutes). spray small pan with pam and scramble egg whites. In a larger pan, add butter or margarine, onion, and carrots. Cook on medium heat for 3-4 minutes. Add cooked rice, eggs, chicken, pepper, and liquid aminos. Mix well and simmer about 3 minutes. Serve.

Steps:

• Warm oil in pot. Do not over heat!
• Add onion and reduce heat, cover and slowly allow onion to golden. If needed, occasionally add 1 Tbs boiled water to prevent burn).
• Add rice, and fry while stirring.
• Add water, salt, consomme, thyme (if desired) and peas & carrots.
• Bring to boil.
• Reduce to the lowest heat, cover with clean dry kitchen towel and cover with lid.
• Cook for 12 minutes and take off the stove. Leave covered for additional 5 minutes.
• Do not open until cooking is done.
• Fluff gently with fork before serving.
• Enjoy!