Enter your search terms  Submit search form
drgourmet.com Web

  Email To A Friend
  Print This Recipe
  Add To My Recipe Box

           

 

Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Respect Your Dinner: idolize it, enjoy it properly. You will be many hours in the week, many weeks in the year, and many years in your life happier if you do."
-William Makepeace Thackeray, Author

The refrigerator light goes on...

If you haven't noticed, I love rice. Jasmine, sushi, brown, long grained, short grained, risotto – it doesn’t matter. You can make rice dirty any way you like. Use whatever leftover veggies that you have. Celery, carrots, peppers, onions, mushrooms will all work well.

Chili Oil

Most chili oil available is made with either peanut or sesame oil. Many of the items imported from Asia are not well labeled.  Given that this oil is very spicy (I repeat, VERY SPICY) you won’t be using enough of it to matter whether it is a perfectly healthy oil or not.

Dirty Rice

Servings = 4 | Serving size =3/4 cup rice

Cooking Time = 45 Minutes

This recipe can be multiplied by 2,3,4.

The cooked rice doesn't keep well.

1/4 tsp	salt
1/2 cup	uncooked brown rice
2 tsp	olive oil
1 large	shallot (minced)
	green onions (to taste)(sliced crosswise into white and green parts)
1/4 large	green bell pepper (seeded and diced)
1/4 large	red bell pepper (seeded and diced)
1/4 tsp	ground cumin
1/2 tsp	chili powder
1/2 tsp	dried oregano
	cayenne (to taste)

In a medium-size saucepan, heat 2 1/2 cups water and the salt. When the liquid comes to a boil, stir in the brown rice.

Lower the heat to medium-low and simmer, covered, for 30 to 35 minutes. Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains (about 1 tablespoon), remove the pan from the burner and let it stand, covered, for 3 minutes.

While the rice is cooking, heat the oil in a medium-size skillet over medium heat. Add the shallots and cook, stirring occasionally. Add the white part of the green onions and cook for about 1 minute. Add the peppers.

Cook for about 5 minutes, stirring frequently. Add the cumin, chili powder, oregano, and cayenne to taste. Cook for about 1 minute, stirring until the spices are well blended.

When cooked, set aside until the rice is done. Add the spiced veggies to the rice with the green onion tops, and stir well. Serve.