Quick Vegetable Rice Pilaf

1/2c Carolina white rice 

~ or any 20 minute rice ~

some finely chopped onion

2T EVOO or butter

1c± water

Sauté these together until the rice is snapping and browning. Add a little water and 1-1½c sliced or chopped vegetables. I used 1 carrot and 3 big Brussels sprouts and 1/4 purple onion.

Stir and sauté adding more water as needed. Once all the water is in the pot, cover and bring to a simmer. Turn off the burner and let the cooking complete with the residual heat.

Serve with roasted chicken, fish or a grilled steak, or just by itself. If you want, add some roasted pumpkin seeds, sunflower seeds, chopped walnuts or spicy cashews. I had this last night and this morning as breakfast! . .Lin

Lemon-Chicken, Broccoli, Mushroom, Rice Pilaf

Creating this recipe proved to me that ~surprisingly~ onion and garlic are not absolutely necessary to create a chicken dish with a LOT of wonderful flavor!

12oz. boneless chicken breast

3/4c long grain white rice

2T good quality EVOO

Cut the chicken into bite size pieces and sauté' with the rice and oil, over medium heat, until everything is sizzling and nicely browned. Add the following, cover and simmer for 20 minutes over low heat:

fresh ground black pepper

1-2T white balsamic vinegar

8oz. fresh sliced mushrooms

juice and zest-peel of 1/2 a fresh lemon

1-2T Better Than Bouillon - chicken flavor

1 to 1-1/2c water

stir/check often, adding more if needed

When this is 5 minutes from being fully cooked, add the broccoli florets, cover and turn off the heat. Broccoli is cooked when the color is bright and the peeled stems are done. This made 3 servings. . .Lin

Vegetable Rice Pilaf

• 1c Uncle Ben's white rice
• 1-2 chopped or grated carrots
• 1-2c frozen skinny green beans - chopped
• 2t chicken soup base
• 1T coconut oil

I cooked this the other day and had a big bowl, just by itself, for dinner. There's still so much, I'll be able to pair it with a side of fruit or vegetables, and meat for a couple more dinners.

Today I steamed a little broccoli for 4 minutes, drained it then added a pat of butter, salt and pepper. Shrimp sounded perfect, so I thawed 4oz. and sautéed that in lemon juice and zest, a tablespoon or so of coconut oil, salt and pepper. It was so good!! A pilaf like this would work well with other baked fish, chicken, or added to chicken broth for a quick simple soup. . .Lin

Chili-Lime Florentine Shrimp

½c white rice

1-2T coconut oil and butter

1-2T chili lime seasoning

½ lg. Roma tomato

½ lg. yellow onion - diced

5 lg. garlic cloves - minced

~ 1c water

~ 2T lemon or lime juice

~ 14 med.-lg. wild ocean Argentina red shrimp

~ a large handful of baby spinach - chopped

Saute' the rice and the next 6 ingredients in that group.  Once the rice is snapping, turn down the heat, simmer and stir a few minutes to blend the flavors.  Cover, turn off the heat and let stand 15 minutes.  Next, add the water, lemon or lime juice, shelled-cleaned shrimp and spinach.  Return the pot to a simmer for another 15-20 minutes until the water is absorbed then plate and serve.  .  .Lin