2 Main Dishes

[Guest guest]

* Exported from MasterCook *

 

Baked Rice w/Green Chiles & Cheese

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Beans Rice

Mexican/Southwestern " Post "

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

1 medium onion -- chopped

4 cups cooked brown rice (from 1 1/2 cups raw)

raw)

8 ounces reduced-fat grated cheddar cheese

1 cup non-fat ricotta cheese

1 fresh jalapeño peppers -- seeded and minced,

(1 to 2)

or 1 to 2 4-ounce cans chopped mild green

chilies

1/4 cup minced fresh cilantro

1/2 teaspoon ground cumin

Salt and freshly ground black pepper

 

Preheat the oven to 350 degrees.

Heat the oil in a small skillet. Add the onion and saute over low heat

until lightly browned.

In a mixing bowl, combine the onion with the rice and all the remaining

ingredients. Stir together thoroughly. Pour the mixture into a lightly oiled, 1

1/2-quart baking casserole.

Bake for 35 minutes, or until the top is golden brown and bubbly.

 

6 SERVINGS

 

 

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NOTES : NOTES:

* Exported from MasterCook *

 

BARLEY WITH CARAMELIZED ONIONS & BOW-TIE PASTA

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : " Post "

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

2 large onions -- chopped

1 cup pearl barley

1/2 pound mushrooms -- sliced

2 cups canned vegetable broth

1 cup small bow-tie pasta -- freshly cooked

 

Heat oil in heavy large saucepan over medium-high heat. Add onions and saut‚

until deep brown, about 15 minutes. Add barley and stir 30 seconds. Add

mushrooms; saut‚ until barley browns and mushrooms begin to soften, about 5

minutes. Add broth. Bring mixture to boil. Cover pan; reduce heat to

medium-low. Simmer until barley is tender and broth is absorbed, about 25

minutes. Mix in pasta. Season to taste with salt and pepper and serve.

 

Makes 6-8 servings.

 

Bon App‚tit March 1998

 

MC-Busted by Karen C. Greenlee

 

 

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