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Click below to download : Rice - Creole Lentils And Rice (Format : PDF)
Rice - Creole Lentils And Rice
1 medium onion -- chopped1 green bell pepper -- chopped
2 large cloves garlic -- minced
1/4 cup water
1 (16 oz.) can lentils -- drained and rinsed (or black-eyed peas)
1 (8 oz.) can tomato sauce
1/2 pkg. Goya Jamon seasoning
1/2 tsp. Bayou Blast or your favorite creole blend
1 cup parsley -- chopped
1 cup Minute Brown Rice
1 cup water
salt -- to taste
Heat a nonstick pan. When hot (at medium-high heat), add onion, bell pepper and garlic and cook until tender.
Pour Jamon seasoning into tomato sauce. Put water and tomato/Jamon mixture into vegetables. Put lentils in pan. Cook over medium heat until lentils are heated through.
Put up water to boil. When boiling, put rice and salt in. Cover and cook until done, about 5 minutes or so. Turn off heat and cover. Set aside.
Add Bayou Blast to lentil mixture and cook for 1 minute. Stir in parsley. Yield: 4 servings.
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3 cups cooked rice 1/2 stick margarine or butter, melted 1 teaspoon curry powder (or to taste) 1 1/2 teaspoon salt 1 (4 oz.) Can Drained sliced mushrooms 1/4 cup Ripe olives, drained and sliced 1/2 cup raisins, plumped 1/2 cup slivered almonds, toasted Combine all ingredients and cool thoroughly before serving cold or heat thoroughly before serving hot. To plump raisins place in a small bowl and cover with boiling water for 3 to 5 minutes. Drain well before adding to mixture.
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2 heads fresh garlic olive oil 3 cups cooked brown rice -- warmed 1/4 cup butter -- or margarine, melted 1/2 cup sour cream 1/2 cup heavy cream -- whipped salt -- to taste Preheat oven to 325 degrees. Rub head of garlic with olive oil, wrap loosely in foil and place on baking sheet. Bake for 1 to 1-1/2 hours. Garlic will be properly roasted when it is lightly browned, soft and smells deliciously sweet. Squeeze pulp out of skins and stir into warm rice. Add butter, sour cream and heavy cream; stir to blend.
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