All recipes » Rice & grains » 400 or fewer calories
Spanish Rice by Wendi TaylorEver wondered how to get that perfect consistency of spanish rice that's served in restaurants? Here's the secret... |
6 votes
11495 views
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Turkey Stuffing or Side: Brown & Wild Rice w/Apples, Cranberries & Pecans by Salad FoodieAt last ~ a HEALTHY stuffing.....that seems like an oxymoron! High in fiber and nutrients but low in fat, this recipe is based on one from the USA Rice Federation. It's quick to make and can be the poultry stuffing, served as a side to holiday… |
1 vote
3961 views
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Arroz A La Mexicana by Brett Ede
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1 vote
3046 views
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Yakimeshi by CHEF ASHRAF ABD ALEEM ELKHARBOTLYYakimeshi |
1 vote
13919 views
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Mexican Rice Pilaf by myra byankaGenerally, Mexican cooks make this rice with fresh tomatoes, but ever the corner-cutter, I use petite diced, drained. |
1 vote
5477 views
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Dirty Rice with Andouille Sausage by myra byankaThis is a great recipe for potlucks or holidays. I have substituted andouille sausage for gizzards. |
1 vote
6791 views
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Brown & Wild Rice Stuffed Squash by Salad FoodieA healthy and delectable alternative to traditional stuffing, Brown & Wild Rice Stuffed Squash by the California Wild Rice Advisory Board is perfect for the holiday season. This festive dish combines the warm flavors of acorn squash, maple syrup and nutmeg with 100% whole grain brown and wild rice. I can see this stuffing also served… |
1 vote
3670 views
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Cheesy Spinach Rice by Wendi TaylorLightly seasoned rice, tender baby spinach, and mild cheddar cheese in a delicious casserole. |
1 vote
1487 views
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Easy-Does-It Fried Rice by Salad FoodieLeftover rice is a perfect excuse to make fried rice, and this is a simple recipe for a favorite oriental comfort food. Add in any desired meat or shrimp to make a more hearty main dish. Two cooking options are possible with the same ingredients - see Methods 1 and 2 below included in directions. |
1 vote
3785 views
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Lovely Springtime Asparagus Risotto by Skinny Kitchen with Nancy FoxRisotto is one of Italy’s great culinary contributions. In Italy, risotto is often served as a first course or side dish for meat or fish. Unlike many rice dishes, risotto should be served in a warm dish and eaten immediately. It will not reheat and must be made at the last minute. If done right, risotto is so rich, creamy and… |
1 vote
2177 views
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Tri-Color Vegetable Risotto by Chef Smith
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2 votes
2247 views
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