Lamb & Rice Stuffed Grape Leaves  Wednesday, Oct 12 2016 

1 15- to 16-ounce jar grape leaves, drained
1 pound ground lamb
2 cups instant brown rice
1/3 cup minced fresh parsley
2 tablespoons minced fresh mint or 2 teaspoons dried
1 tablespoon dried marjoram leaves
1 tablespoon extra-virgin olive oil
2 teaspoons ground cinnamon
2 teaspoons ground cumin1 teaspoon salt
3/4 teaspoon freshly ground pepper
1/2 teaspoon ground allspice
4 tablespoons lemon juice, plus lemon wedges for serving
Plain yogurt for serving

Time: 2 1/2 hours

Put a large saucepan of water on to boil. Remove grape leaves from the jar and unroll. Separate into two piles—one of whole leaves and one with any torn leaves or pieces of leaves. The whole leaves will be used for rolling. Set aside the others for Step 5.

Cook the whole grape leaves in the boiling water for 5 minutes; drain in a colander.

To prepare filling: Combine lamb, rice, parsley, mint, marjoram, oil, cinnamon, cumin, salt, pepper and allspice in a medium bowl until well combined.

To assemble grape leaves: Lay a clean kitchen towel on a work surface. Place 4 to 6 whole grape leaves at a time on the towel with the stem-side up and stem end pointing toward you. Pinch or trim off any long or tough stems. Depending on the size of the leaf, shape 2 teaspoons to 1 tablespoon of the filling into a 1 1/2- to 2-inch log and place it on the leaf, perpendicular to the stem end. Roll the end of the leaf over the filling, tuck in the sides and roll tightly into a cigar shape. Repeat with the remaining grape leaves and filling. (You may have filling or grape leaves left over.)

Place the torn or very small leftover grape leaves in a large saucepan, covering the bottom completely; this will prevent the stuffed leaves from sticking as they cook. Place about half of the stuffed grape leaves in one tight layer in the pan and drizzle with 2 tablespoons lemon juice. Make a second layer of grape leaves on top of the first and drizzle with the remaining 2 tablespoons lemon juice.

Place the largest heatproof plate you have that will fit in the pot on top of the grape leaves. Place a small-to-medium heatproof bowl on top of the plate and fill it three-quarters full with water (this will act as a weight to keep the grape leaves submerged). Add water to the pan until it reaches the rim of the plate.

Timing: Bring to a boil, then reduce heat to a simmer. Cook until the rice is tender, adding water as necessary to keep the grape leaves submerged, about 45 minutes. (To check if the rice is done, carefully remove the bowl and plate, take out one stuffed grape leaf using a slotted spoon and cut it open.)

Carefully remove the bowl and plate, then transfer the grape leaves from the water using a slotted spoon. Serve warm with lemon wedges and yogurt for dipping, if desired.

Eating Well, May/June 2011, page 83


Black Pepper Caramel Shrimp Friday, Oct 11 2013 

1 (3 1/2-ounce) bag boil-in-bag brown rice
1 tablespoon water
2 teaspoons cornstarch
1 1/2 tablespoons dark sesame oil
1 pound large shrimp, peeled and deveined
2 cups diagonally cut snow peas
2 teaspoons minced fresh garlic
2 teaspoons freshly ground black pepper
1/8 teaspoon salt
1/2 cup fat-free, lower-sodium chicken broth
3 tablespoons brown sugar
2 teaspoons fish sauce

Cook rice according to package directions, omitting salt and fat. Keep warm.

Combine 1 tablespoon water and cornstarch in a small bowl, stirring with a whisk; set aside. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shrimp; sauté 2 minutes or until shrimp begin to turn pink. Add peas, garlic, pepper, and salt; cook 1 minute. Remove from heat.

Combine broth, sugar, and fish sauce in a small saucepan over high heat. Bring to a boil; stir in cornstarch mixture. Cook 30 seconds or until mixture thickens, stirring constantly. Pour sugar mixture over shrimp. Return shrimp mixture to medium-high heat; cook 2 minutes or until thoroughly heated. Serve over cooked rice.

Cooking Light, April 2013, page 25


Creole Dirty Rice with Turkey Sausage & Red Beans Tuesday, Nov 22 2011 

1 cup brown rice
7 oz deli-fresh smoked lean turkey sausage
Olive oil cooking spray
1 medium yellow onion, diced
1 green bell pepper, cored, seeded and diced
3 cloves garlic, minced
8 oz dried red beans, soaked overnight in water in a covered pot
1 bay leaf
2 tomatoes, preferably Roma, cored, seeded and finely chopped
1½ tsp Cajun seasoning
Sea salt and fresh ground black pepper, to taste
4 tbsp fresh cilantro, minced

Cook brown rice according to package directions. Remove from eat and set aside.

In a medium-size pot cover saususage with about 3 inches of water. Bring to a boil, then allow to boil for 10 minutes. Remove from heat, drain and let cool for 5 minutes before slicing sausage.

Heat a large pot over medium-high heat. Mist with cooking spray and add onion, green pepper and garlic. Sauté for about 5 minutes or until vegetables are cooked through. Drain soaked beans and rinse with cold water. Add beans, bay leaf and 3 cups water to pot with vegetables. Bring to a boil, then let oil for 20 minutes before reducing heat to medium-low. Cook until beans are soft, stirring occasionally and adding more water as it evaporates, about 2 hours. When beans are cooked through and water has reduced to less than 1 cup, add tomatoes and cook for at least 15 more minutes.

Remove bay leaf. Stir in Cajun seasoning, cooked rice and sausage and cook for about 10 minutes. Season with salt and black pepper and garnish with cilantro before serving.

Nutrition per 1-cup serving: Calories 292 Total Fat 2g, Sat fat O.5g, Carbs 53g, Fiber 4g, Sugar 49g, Protein 15g, Sodium 427mg, Cholesterol 7mg

Clean Eating, May/June 2010 Page 75


Picadillo Chowder with Rice Browns Wednesday, Jul 13 2011 

Serves 4 Hands-on time: 30 minutes Total time: 1 hour

3/4 cup brown rice
2 egg whites
2 tsp extra-virgin olive oil, divided

1 lb lean ground pork
1 medium yellow onion, chopped
4 cloves garlic, chopped
32 oz low-sodium fat-free chicken broth
1 cup Black Beans, drained and rinsed
1/4 cup brown rice
1 tsp ground cumin
1 tsp chile powder
Juice 1 lime
Chopped fresh parsley for garnish, optional

ONE: Prepare 3/4 cup rice according to package directions. Remove from heat and fluff with a fork; set aside.

TWO: Prepare chowder: Place a large stockpot on medium heat. Add pork and onion and cook for 3 minutes or until pork is opaque and onion begins to turn translucent. Stir in garlic and cook for 2 more minutes.

THREE: Remove pot from heat, pour pork mixture into a heat-proof colander and drain fat from meat. Return pork mixture to pot and add broth. Stir in beans, 1/4 cup rice, cumin and chile powder. Bring chowder to a boil, then reduce to a simmer and cook for 20 minutes. Stir in lime juice and continue to simmer for another 15 minutes.

FOUR: Prepare rice browns: In a large bowl, gently combine cooked rice from Step One with egg whites, mixing with fingertips. Heat 1 tsp oil for 1 minute in a medium pan on medium heat. Add 4 separate 1/8-cup scoops of rice mixture to pan and use the flat side of a spatula to gently press each 1 into a small patty. Cook for 4 minutes, shaking pan slightly halfway through to ensure patty doesn’t stick. Quickly slide a spatula underneath each patty and flip over. (TIP: The goal is to jostle the cakes as little as possible.) Cook for 4 more minutes, then remove patties from heat and place on a paper towel to drain. Repeat process with remaining 4 rice browns. Garnish chowder with parsley, if desired, and serve with crispy-hot rice browns on the side.

Clean Eating, February 2011, page 66

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