Rice with Shrimp Sauté for Easter

Ingredients:

300 g of rice
12 large shrimp, peeled and cleaned
6 Chinese green beans (tiny peas)
2 carrots, sliced
1 onion, julienned
1 red bell pepper, julienned
1 scallion, chopped
2 tbsp olive oil
Salt and pepper

Preparing:

Cook the rice to taste.

Sauté vegetables in a pan with oil.
Add shrimp and cook for 2 minutes.
Add the cooked rice.
Season it with salt and pepper, mix well and serve.

March 15th, 2010 | Category: carrot, cook, cooking, Easter food, easter recipes, easy recipes, food, free, free recipes, green beans, healthy recipes, light, low fat recipes, olive oil, onion, pepper, recipe, recipes, rice, scallions, seafood, shrimp, shrimps, vegetables | Leave a comment

Tropical Rice Salad

Ingredients:

1 cup canned corn, drain
1/2 cup long-grain rice
225 g canned pineapple pieces in natural juice, drain reserving their juice
4 scallions, sliced
2 red bell peppers, seeded and diced
3 tbsp golden raisins

Dressing:
1 tbsp groundnut oil
1 tbsp hazelnut oil
1 tbsp light soy sauce
1 tbsp chopped fresh gingerroot
1 garlic clove, chopped

Preparing:

Cook the rice in salted boiling water for 15 minutes.
Drain thoroughly and rinse under cold running water.
Mix the pineapple pices, corn, peppers, scallions, raisins and rice.

Add all the dressing ingredients to the pineapple juice and whisk well.
Season with salt and pepper.
Pour the dressing over the rice salad and serve.

February 19th, 2008 | Category: appetizer, cook, cooking, corn, dressing, easy recipes, food, free, free recipes, garlic, healthy recipes, low fat recipes, pepper, pineapple, raisin, raisins, recipes, rice, salad, scallions, soy sauce | Leave a comment

Christmas Eggplant with Tsatziki

Ingrdients:

2 eggplants, thinly sliced
2 tbsp olive oil
Sal and pepper

Tsatziki:
4 scallions, finely sliced
3/4 cup natural Greek yogurt
1/2 cucumber, finely chopped
3 tbsp chopped fresh mint
1 garlic clove chopped
Salt and pepper

Preparing:

Preheat the grill.

Mix the yogurt with the cucumber, te scallions, garlic, mint, salt and pepper.
Cover with plastic wrap and leave to chill in the refrigerator for 20 minutes.

Brush the eggplant with olive oil, salt and pepper.
Cook the eggplant over hot coals for 5 minutes on each side.

Serve with the Tsatziki.

December 23rd, 2007 | Category: appetizer, Christmas appetizers, Christmas food, Christmas recipes, cook, cucumber, eggplant, european recipes, free, free recipes, garlic, grilled recipes, healthy recipes, low fat recipes, mint, olive oil, pepper, recipes, scallions, tsatziki, yogurt | Leave a comment
 
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