SESAME SHRIMP FRIED RICE WITH CABBAGE
This dish is a 10 minute meal in a bowl that gives you all the full-flavor satisfaction of fried rice without loads of grease and salt. Make sure you use very cold cooked rice (hello leftover Chinese food), or you will wind up with a sticky mess.
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a very large nonstick skillet or wok over a high heat. Add the scallions, ginger and shrimp and cook stirring frequently until the shrimp turn pink, about 1 1/2 minutes. Add the cabbage and continue cooking until it begins to soften, but is still somewhat crisp, about 2 minutes more. Transfer the shrimp-cabbage mixture to a bowl.
- Heat the sesame oil in the same skillet or wok over a medium-high heat. Add the rice and cook stirring frequently, until heated through, about 3 minutes. Add the shrimp-cabbage mixture back to the skillet, stir in the soy sauce and sesame seeds and serve.
SESAME BROWN RICE AND CABBAGE
Give rice some extra zip with this Asian-inspired dish.This recipe is from the new "Martha Stewart's Dinner at Home" cookbook.Photo credit: Kate Sears
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 9
Steps:
- Heat oil in a 4-quart saucepan with a tight-fitting lid over medium. Add cabbage, ginger, and garlic; cook (uncovered), stirring often, until cabbage is wilted, about 2 minutes. Spoon cabbage mixture onto plate.
- Add rice to the pan, and stir to coat with oil; cook, stirring, until lightly toasted, about 1 minute. Add 1 teaspoon salt and the water; bring to a boil, then reduce heat to low. Cover and cook 30 minutes. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork, then add cabbage mixture, vinegar, and sesame seeds, and toss to combine.
NEW CABBAGE SOUP WITH BROWN RICE
This is awesome!! I went on this diet years ago and hated it because it tasted so bland and just wasn't for me. They have improved the flavor and gives you different adaptations to the new basic recipe. I'm giving you my favorite kicked up version. I may have added more garlic, pepper and salt to my own. You can adjust seasoning to your taste. I love garlic and peppers.
Provided by lovesgoodfood
Categories Brown Rice
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Place all vegetables in a very large pot. It will cook down a bit, but make sure your vegetables can fit in the pot even if it's a tight fit.
- Pour brown rice on top of vegetables. Add seasonings, broth, and water.
- Cook uncovered over medium heat until liquids boil.
- Once boiling, reduce heat to medium low, cover with lid. Stir about every 30 min or so until vegetables and rice are tender. Enjoy!
- If you like garlic and red peppers like me -- add as much as you like. You could also add 1 diced jalepeno if you like it really spicy. I just always have crushed red pepper in the pantry.
Nutrition Facts : Calories 106.5, Fat 0.7, SaturatedFat 0.2, Sodium 274.7, Carbohydrate 21.8, Fiber 3.7, Sugar 6.2, Protein 4.2
SESAME RICE
Rice flavored with scallions and sesame seeds pairs nicely with roasted chicken or fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 45m
Number Of Ingredients 5
Steps:
- In a medium saucepan, boil 1 1/2 cups water with 1 teaspoon salt. Stir in rice; return to a boil. Reduce heat to a simmer; cover and cook until rice is almost dry, 15 to 20 minutes. Remove from heat. Let stand, covered, until completely dry, 10 to 15 minutes.
- Fluff with a fork; toss with scallions, sesame seeds, and sesame oil. Season with salt and pepper.
Nutrition Facts : Calories 187 g, Fat 1 g, Protein 3 g
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