Serve with Rice Dinners

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      Lemony Fish over Vegetables and Rice

      Prep Time:15 min

      Start to Finish:35 min

      Makes:4 servings

      1 package (6.2 ounces) fried rice (rice and vermicelli mix with

      almonds and Oriental seasonings)

      2 tablespoons margarine or butter

      2 cups water

      1/2 teaspoon grated lemon peel

      1 bag (1 pound) frozen corn, broccoli and red peppers

      1 pound mild-flavored fish fillets, about 1/2 inch thick

      1/2 teaspoon lemon-pepper seasoning

      1 tablespoon lemon juice

      2 tablespoons chopped fresh parsley

      1. In 12-inch nonstick skillet, cook rice and margarine over medium

      heat 2 to 3 minutes, stirring occasionally, until rice is golden

      brown. Stir in water, seasoning packet from rice mix and lemon peel.

      Heat to boiling; reduce heat. Cover and simmer 10 minutes.

      2. Stir in vegetables. Heat to boiling, stirring occasionally. Cut

      fish into 4 serving pieces; arrange on rice mixture. Sprinkle fish

      with lemon-pepper seasoning; drizzle with lemon juice. Reduce heat.

      Cover and simmer 8 to 10 minutes or until fish flakes easily with

      fork and vegetables are tender. Sprinkle with parsley.


      Southern Stir-Fry

      Prep Time:5 min

      Start to Finish:15 min

      Makes:4 servings

      1 tablespoon vegetable oil

      1 cup cold cooked white rice

      1 cup Green Giant® Niblets® frozen whole kernel corn

      1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried

      thyme leaves

      1/2 teaspoon garlic salt

      1/8 teaspoon ground red pepper (cayenne)

      1 can (15 to 16 ounces) black-eyed peas, rinsed and drained

      2 cups lightly packed spinach leaves

      1. Heat wok or 12-inch skillet over medium-high heat. Add oil; rotate

      wok to coat side.

      2. Add all ingredients except spinach to skillet; stir-fry 3 to 4

      minutes or until heated through. Add spinach; stir-fry 1 to 2 minutes

      or until spinach begins to wilt.


      Hot-and-Sweet Apricot Chicken

      Prep Time:25 min

      Start to Finish:30 min

      Makes:6 servings

      1 can (15 1/4 ounces) apricot halves in juice, drained and juice


      1 tablespoon cornstarch

      1 teaspoon five-spice powder

      2 teaspoons reduced-sodium soy sauce

      1/2 teaspoon crushed red pepper

      2 teaspoons chili or vegetable oil

      1 pound boneless skinless chicken breast, cut into 2×1/4-inch slices

      1 tablespoon finely chopped gingerroot

      1 pound asparagus, cut into 1-inch pieces

      4 medium green onions, cut into 1-inch pieces

      1 can (8 ounces) pineapple chunks in juice, drained

      6 cups hot cooked brown rice

      1. Chop apricots. Mix reserved juice, the cornstarch, five-spice

      powder, soy sauce and red pepper.

      2. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to

      coat side. Add chicken and gingerroot; stir-fry about 2 minutes or

      until chicken is no longer pink in center. Add asparagus and onions;

      stir-fry about 2 minutes or until asparagus is crisp-tender.

      3. Stir in juice mixture, apricots and pineapple. Heat to boiling,

      stirring constantly. Boil and stir 1 minute. Serve with rice.

      Kelly in IL

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