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PostPosted: Wed Oct 19, 2016 3:30 pm 
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I am interested in your favorite easy to cook rice dish. I am trying my best to start eating healthy again and I'm going to be doing a lot of rice.

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PostPosted: Wed Oct 19, 2016 3:59 pm 
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I'll look when I get home. You can do this!

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PostPosted: Wed Oct 19, 2016 4:10 pm 
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This is one I use all the time and sometimes I double it if Rod is going to eat with me. You can use garlic too but I don't like garlic so I leave it out. Sometimes I will add celery and mushrooms too.

VEGAN FRIED RICE


PREP TIME
5 mins
COOK TIME
20 mins
TOTAL TIME
25 mins

Vegan Fried Rice. A simple recipe with just a few ingredients. So tasty and you can use your favorite veggies, it's always delicious!
Author: Minimal Eats
Recipe type: Rice
Cuisine: Vegan, Gluten-free, Chinese
Serves: 2
INGREDIENTS
1 cup rice
½ cup corn kernels
½ cup peas
½ onion
1 carrot
2 tablespoons soy sauce or tamari
INSTRUCTIONS

Cook the rice according to package directions. I recommend you to cook it the day before.
If you use fresh or frozen peas and corn kernels, cook them according to package directions. If you use canned peas or corn kernels, skip this step.
Sauté in vegetable broth the onion and diced carrots, cook them over medium-high heat for about 2 minutes. Add peas and corn kernels and cook for 2 minutes.
Add the rice, soy sauce or tamari and cook for 2 or 3 minutes or until rice is hot.
NUTRITION INFORMATION
Serving size: ½ of the recipe Calories: 552 Fat: 8.2 g Saturated fat: 1.2 g Carbohydrates: 105 g Sugar: 7.5 g Sodium: 1039.9 mg Fiber: 5.1 g Protein: 13.1 g


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PostPosted: Wed Oct 19, 2016 4:19 pm 
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thanks Debbie I actually found this one and may give it a try. I don't have many of those veggies but I can add carrots, mushrooms and onion. I do like garlic so I will use that.
Debbie J wrote:
This is one I use all the time and sometimes I double it if Rod is going to eat with me. You can use garlic too but I don't like garlic so I leave it out. Sometimes I will add celery and mushrooms too.

VEGAN FRIED RICE


PREP TIME
5 mins
COOK TIME
20 mins
TOTAL TIME
25 mins

Vegan Fried Rice. A simple recipe with just a few ingredients. So tasty and you can use your favorite veggies, it's always delicious!
Author: Minimal Eats
Recipe type: Rice
Cuisine: Vegan, Gluten-free, Chinese
Serves: 2
INGREDIENTS
1 cup rice
½ cup corn kernels
½ cup peas
½ onion
1 carrot
2 tablespoons soy sauce or tamari
INSTRUCTIONS

Cook the rice according to package directions. I recommend you to cook it the day before.
If you use fresh or frozen peas and corn kernels, cook them according to package directions. If you use canned peas or corn kernels, skip this step.
Sauté in vegetable broth the onion and diced carrots, cook them over medium-high heat for about 2 minutes. Add peas and corn kernels and cook for 2 minutes.
Add the rice, soy sauce or tamari and cook for 2 or 3 minutes or until rice is hot.
NUTRITION INFORMATION
Serving size: ½ of the recipe Calories: 552 Fat: 8.2 g Saturated fat: 1.2 g Carbohydrates: 105 g Sugar: 7.5 g Sodium: 1039.9 mg Fiber: 5.1 g Protein: 13.1 g

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PostPosted: Wed Oct 19, 2016 6:45 pm 
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Sending you one via email. It's for stuffed peppers. I've only made the filling but as long as it's not a green bell pepper, I know it would be delicious. Most of my favorite recipes would be too spicy for your taste. Forks Over Knives has a great recipe collection and you could substitute rice for any of the grains.

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PostPosted: Wed Oct 19, 2016 8:10 pm 
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Thanks Pam you are right, I don't like spicy food much.

Debbie I made a version of the one you sent for dinner tonight. Very good.

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PostPosted: Wed Oct 19, 2016 8:49 pm 
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Good For you Cheryl! This is a doable lifestyle.

That sounds delicious Debbie.

We like stuffed zucchini boats. I combine cooked brown rice with sauteed chopped onion, and bell pepper. I then add chopped tomatoes, fresh or canned (drained), and canned, drained black beans. The zucchini I slice in half length-wise and scoop out the center enough to make a boat that will hold the veggies. I use an apple coring tool to do that. You can add the scooped zucchini, chopped, to the mix or hold for a soup later. I will first steam the boats for a few minutes then stuff them with the rice/veggie mixture. Then bake, lined up in an oven proof dish, in the oven for about 20-30 minutes. This is a great dish for parties since you can do this a day ahead and refrigerate until time to actually bake them.

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PostPosted: Thu Oct 20, 2016 5:27 am 
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Farley thanks that sounds good. I would do away with the peppers as neither of us like them. I would add the zucchini back. I am finding rice is very rilling and am learning to acquire a taste for it.

Pam I got your recipe and I do get Forks Over Knives need to look more.

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PostPosted: Thu Oct 20, 2016 7:44 am 
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Try the pesto recipe in F over K. Fabulous. I skip the yeast. Awesome with brown rice pastas and on veggie sandwiches.

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PostPosted: Thu Oct 20, 2016 8:25 am 
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Do you sometimes use sundried tomatoes?

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PostPosted: Thu Oct 20, 2016 8:44 am 
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Farley's idea for stuffed zucchini is great. I used to make this one but now I use lentils instead of ground meat. http://www.sbs.com.au/food/recipes/stuf ... usa-mahshi
I've taken it to pot lucks and everyone loves it. If you don't have luck hollowing out the zucchini, you can just half them length-wise and scoop out the seeds - or even cut them into large cubes and ladle the filling on top. Very forgiving recipe.

I love, love sundried tomatoes but I avoid the ones packed in oil. I don't need any fat in my diet.

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PostPosted: Thu Oct 20, 2016 10:59 am 
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That zucchini boat sounds really good. I might make it for dinner tonight.


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PostPosted: Thu Oct 20, 2016 11:44 am 
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Bought zucchini today and have the rest that I need to make that. The Sun Dried that I have are not packed in oil so I may sub/add them along with the tomatoes.

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PostPosted: Thu Oct 20, 2016 5:40 pm 
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Like Pam said, sundried are fine as long as they're not packed in oil.


I like the idea of using lentils in the zucchini boats! Lentils are a favorite of mine. Hmmm, next time I make curried lentils I'll use the leftovers to fill zucchini.

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