In a large skillet or wok on medium to medium high heat, heat 1 tablespoon oil. Add the carrot and onion and sauté until tender. Next add the garlic and ginger to the pan and heat for 1 minute. Continue by adding an additional tablespoon of oil, then the rice and peas, and cook until warmed through.
Preheat oven to 350 degrees. Prepare a 11x7 baking dish with cooking spray or greased with butter.
Combine the spinach, rice, 1/3 cup melted butter, cheeses, shallot, garlic, eggs and half & half in a medium to large bowl. Add salt and pepper and stir to combine.
Cook 3 cups Long Grain Rice using broth on place of water.
In a large skillet, add chopped onion and bell peppers and cook until soft. Add garlic powder, cumin, chili powder, tomato sauce and Tabasco sauce. Let sauce come to a simmer and add hot cooked rice. Stir to combine; salt & pepper to taste.
*For variety, brown 1 pound of hamburger with the onion and bell peppers.
While rice is cooking, mix the mayonnaise and Sriracha sauce to taste and set aside. In a large bowl, mix rice, vinegar, sugar and salt. Set aside until rice is cool enough to handle.
Cook quinoa according to package instructions.
In a small skillet, heat olive oil over medium heat. Add mushrooms, asparagus, salt and pepper and cook until tender.
In a large bowl, combine all remaining vegetables. Stir in the quinoa, mushrooms and asparagus. Drizzle with the lime juice and mix well.
Looking for a healthy option? You've found it!
Bring chicken broth to a boil in a sauce pan. Stir in couscous, cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar, garlic, cumin and cayenne. Add the green onions, red pepper, cilantro, corn, beans, and jalapeño and toss to coat.
In a saucepan, bring the broth to a boil. Add the quinoa, reduce heat to a simmer, cover and cook for about 15 minutes, or until quinoa is tender and has opened.
In a bowl, toss the quinoa with the garlic, parsley, thyme, salt and onion. Sprinkle with lemon juice and serve warm or at room temperature.
In a sauce pan, comnine the quinoa and the broth and bring to a boil. Reduce heat to a simmer and cover. Simmer for about 10 minutes or until done.
In a large bowl, place cooked rice. In a medium sized skillet, melt butter over medium high heat and add zucchini, garlic, corn and agave. Cook until heated through.
Add skillet contents to cooked rice. Add scallions and lemon juice. Season with salt and pepper and stir to combine.
Serve immediately.
Wine Pairing: Earth Pinot Noir
