Quick Green Rice Ww Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Pour the Tomatillo Salsa into a food processor or a blender. Add the poblano chiles, lettuce leaves, cilantro, scallions, garlic, water, and salt and process until liquefied. (If using a blender, work in batches.) Set aside.
• Heat the vegetable oil in a medium skillet over medium-low heat. Saute the rice, stirring constantly, until golden and crackling, about 5 minutes. Pour in the reserved green puree and stir to combine. Transfer to a 4-quart baking dish or casserole. Cover with foil and bake until the liquid is absorbed and the rice is tender, 30 to 35 minutes. Stir with a fork and serve hot.
• Place the tomatillos, jalapenos, and water in a blender or food processor fitted with the metal blade. Puree just until chunky. Then add the remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.

Steps:

• Combine the broth, soy sauce, lime juice, ginger, and curry paste in a medium bowl.
• Place the tofu in a 1 1/2-quart microwavable dish and pour the broth mixture over the top.
• Cover with plastic wrap; then prick a few holes in the plastic.
• Microwave on HIGH until heated through, 4-5 minutes.
• Top with the bean sprouts, carrots, and basil.

Steps:

• In a saucepan, bring chicken broth to a boil, add the rice and salt.
• Cover and reduce heat to low, simmer covered for 30 minutes or until no liquid remains.
• Stir in cilantro and green onions and fluff with a fork.

Steps:

• Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.
• When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside.
• Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.
• Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cup per serving.

Steps:

• Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.
• Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, about 5 minutes.
• Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute.

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add snow peas and garlic; cook, stirring frequently, until the snow peas are crisp-tener, about 2 minutes.
• Stir in 1 (8.8-oz.) package cooked brown rice. Cook, stirring occasionally, until hot, about 2 minutes.
• Stir in chopped fresh cilantro.