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Misc. Rice:

 

Barley and Rice Bake

Cajun Rice

California Hoppin' John

Lentils and Eggplant with Brown Rice

Spanish Rice

 

 

* Exported from MasterCook *

 

Barley and Rice Bake

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Rice & Grains

 

Amount Measure Ingredient -- Preparation Method

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1 cup brown rice

1 cup barley

6 carrots -- cut into chunks

1 onion -- chopped

1/2 pound mushrooms -- chopped

1 dash garlic spice blend

8 cups water

Bragg's Liquid Aminos to taste

 

Put all ingredients in crockpot, cover, and cook on low overnight.

 

 

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Per Serving (excluding unknown items): 1622 Calories; 11g Fat (6.0% calories

from fat); 47g Protein; 343g Carbohydrate; 48g Dietary Fiber; 0mg Cholesterol;

250mg Sodium. Exchanges: 18 1/2 Grain(Starch); 12 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Cajun Rice

 

Recipe By :Jeanne Jones

Serving Size : 3 Preparation Time :0:00

Categories : Rice & Grains

 

Amount Measure Ingredient -- Preparation Method

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1 cup tomato sauce

1/2 cup finely chopped celery

1/2 cup finely chopped green pepper

1/4 cup finely chopped onion

1/2 teaspoon Tabasco sauce

1/2 teaspoon Cajun spices or Cajun Spice Mix -- (see recipe)

1/2 teaspoon oregano -- crushed

2 cups cooked brown rice

 

Combine all ingredients except rice and cook until vegetables are tender. Add

rice and continue to cook until all liquid is absorbed into the rice.

 

 

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Per Serving (excluding unknown items): 179 Calories; 1g Fat (6.3% calories from

fat); 4g Protein; 39g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 517mg

Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Vegetable; 0 Fat.

 

NOTES :

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

California Hoppin' John

 

Recipe By :Crockery Cookbook, Sunset, pg 72

Serving Size : 8 Preparation Time :0:00

Categories : Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 pound dried black-eyed peas

2 quarts plus 3 cups water

1 medium onion -- finely chopped

3 cloves garlic -- minced

1 7 oz can diced green chiles

2 teaspoons ground cumin

1/4 teaspoon pepper

1/4 teaspoon baking soda

1 dried or canned chipotle chile

1/2 cup short-grain brown rice

3 large tomatoes -- peeled & chopped

salt to taste

 

Rinse and sort through peas. In a deep 3 1/2 to 4 quart pan, bring 2 quarts of

the water to a boil over high heat. Add peas. Let water return to a boil; then

boil, uncovered, for 2 minutes. Remove pan from heat, cover, and let stand for

1 hour. Drain and rise peas, discarding cooking water.

 

In a 3 1/2 quart or larger slow cooker, combine onion, garlic, green chiles,

cumin, pepper, baking soda, and chipotle chile. Stir in peas; pour in remaining

3 cups water. Cover and cook at low setting until peas are tender and to bite

(9 to 10 hours).

 

Remove and discard chipotle chile; stir in rice and tomatoes. Increase cooker

setting to high; cover and cook until rice is tender to bite (45 to 55 more

minutes). Season to taste with salt. Serve in wide shallow bowls.

 

 

 

 

 

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Per Serving (excluding unknown items): 218 Calories; 1g Fat (4.0% calories from

fat); 14g Protein; 40g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 87mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Lentils and Eggplant with Brown Rice

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Beans & Legumes Main Dishes

Rice & Grains

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons sherry -- (or water or stock)

1 medium onion -- chopped

1 clove garlic -- chopped

1 cup chopped mushrooms -- (make 1/4 to 1/2 " pieces) optional

1 medium carrot -- chopped

1 small eggplant -- (1 lb) peeled & cubed

1 cup lentils

1 cup Texmati brown rice -- (or shortgrain)

1 8 oz can tomato sauce -- (8 oz) (8 to 10)

2 cups vegetable stock

2 cups water

1 teaspoon dried basil

1 teaspoon dried oregano

2 teaspoons chopped parsley to taste -- (up to 1/3 cup)

 

 

Saute the vegetables lightly, then add everything but parsley to the crockpot.

Cook on low if you want to ignore it all day, or 3-4 hours on high. Add parsley

and serve.

 

Source:

" Just Crockpot Recipes: http://www.justcrockpotrecipes.com/index.htm "

 

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Per Serving (excluding unknown items): 1326 Calories; 12g Fat (7.7% calories

from fat); 78g Protein; 233g Carbohydrate; 86g Dietary Fiber; 5mg Cholesterol;

4707mg Sodium. Exchanges: 11 Grain(Starch); 4 1/2 Lean Meat; 12 Vegetable; 2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Spanish Rice

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Rice & Grains

 

Amount Measure Ingredient -- Preparation Method

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1 onion -- diced

1 green pepper -- minced

2 tomatoes -- peeled, quartered

15 ounces tomato sauce

1 1/2 cups water

2 teaspoons chili powder

2 teaspoons worcestershire sauce

1 1/2 teaspoons garlic powder

3/4 cup brown rice

2 tablespoons salsa

 

Stir all ingredients together. Cover and cook on low 7-10 hours.

 

 

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Per Serving (excluding unknown items): 136 Calories; 1g Fat (7.0% calories from

fat); 4g Protein; 30g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 485mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0