MENU

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...

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. If you want the rice less spicy, leave out the cayenne.


 

Dirty Rice

Servings: 2 | Serving size: 1 1/2 cups rice

Cooking Time: 60 Minutes

This recipe can easily be multiplied and keeps well.

Dirty Rice recipe from Dr. Gourmet

Ingredients

  • 1/4 tsp salt
  • 1/2 cup brown rice
  • 2 tsp olive oil
  • 1 large shallot (minced)
  • 2 large green onions (sliced crosswise, white and green parts kept separate)
  • 1/2 large green bell pepper (seeded and diced)
  • 1/2 large red bell pepper (seeded and diced)
  • 1/4 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp dried oregano
  • 1/8 tsp. 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 40 to 45 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 for 1 minute, stirring occasionally.

Add the white part of the green onions and cook for about 1 minute.

Add the peppers and cook for about 5 minutes, stirring frequently.

Add the cumin, chili powder, oregano, and cayenne.

Cook for about 1 minute, stirring until the spices are well blended.

When cooked, set the veggeis aside until the rice is done.

When the rice is cooked and has stood for 3 minutes, add the spiced veggies and the green onion tops to the rice and stir well.

Serve.

Nutrition Facts

Serving size: 1 1/2 cups rice

Servings: 2

Amount Per Serving

Calories 250 Calories from Fat 54
% Daily Value
Total Fat 6g 8%
    Saturated Fat 1g 5%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 330mg 14%
Total Carbohydrates 44g 16%
    Dietary Fiber 5g 17%
    Sugars 5g
Protein 5g
Vitamin A 11% Vitamin C 101%
Calcium 3% Iron 10%
Vitamin K 60mcg Potassium 400mg