Recipe by sasa
"A quick and easy way to cook the most flavorsome yellow rice and the best-ever vegetables."
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2 1/2 cups
instant brown rice
chopped fresh mushrooms
red bell pepper, chopped
yellow bell pepper, chopped
minced fresh ginger root
ground black pepper
fresh pineapple - peeled, cored and chopped
This was really, really good served with roasted lamb. I think it would be good with chicken too! Next time, I'll make sure I have "instant" brown rice, or use basmati, the cooking time will be much less than the 45 minutes it took to cook regular brown rice! I may try adding a little heat with some red pepper flakes. Overall, this was great!
It had a weird flavor that didn't seem to be as good as all the ingredients that went into it. The citrus flavor really came through, if that's what your goal is.
A little heavy on the spices, I would scale back on the turmeric and cumin next time or just add more rice to the pot. It took more like 1 hr to prepare. Also, I can't eat onions or MSG (migraines) so I used 4 cups Progresso Tuscany chicken broth, and just omitted the onion. I had ground ginger from another recipe so I didn't buy fresh; I doubt it made a difference. It's wonderful served with harira (soup) and warm batbout (pitas). Everyone complimented me on it when I brought it to Bible study!
Tried chicken in it, and Aztec rice. Was ok
I wanted so much to like this recipe since I like everything that went into it- but unfortunately it really didn't work at all for me. Would not make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Mediterranean Yellow Rice and Vegetables
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 336
** Calories from Fat: 59
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