Easy Rice Recipes for Exciting Sides and Meat-Less Main Dishes

Why, “Almost”? Well, the Cajun “trinity” – green pepper, onion & celery – is missing. But the okra and andouille (say, "an-doo-wee")sausage makes it “almost Cajun”.

8 oz andouille sausage (hard to find, but worth the effort), cut into 1/4-inch dice
1 medium onion, finely chopped
1 tsp minced garlic
1/2 lb fresh okra, sliced (optional)
4 cups cooked long-grain white rice (about 1 & 2/3 cups raw)
1 Tbsp Cajun seasoning

In a nonstick skillet, add sausage and stir often until slightly browned, 1 to 2 minutes. Add onion, garlic and okra; stir often until okra & onion soften, about 5-7 minutes.

Mix in the rice and seasoning; stir occasionally until the rice is hot and golden and the okra is really tender, about 5 minutes. Pour into a serving bowl.

What I’m trying to say about the water in the ingredient list is this: if the coconut milk is less liquid than the directions on the rice package call for, then add enough water to make up the difference. But you knew that’s what I meant, didn’t you?

1 cup of white or brown rice, uncooked
1 13-oz (approx.) can of unsweetened coconut milk
enough water to reach liquid requirement for rice

Put the rice, coconut milk, and water into your rice cooker or a sauce pan, cover and cook until liquid is fully absorbed, say, 20-25 minutes.

When rice is done season with salt to taste and serve.

Basmati might be a bit more expensive than plain white or brown rice, but it’s a lot more interesting; I mean, this rice has a distinctive flavor which the lemon & thyme only enhance.

1 & 1/2 cups water
1/2 tsp salt
3/4 cup basmati rice
1/2 medium lemon
1 Tbsp fresh thyme, chopped, or 1 tsp dried
pinch white pepper

In a medium pot, bring the water to a boil. Add the salt and basmati rice. Grate the rind from the lemon and add it to the boiling rice along with the juice from the lemon.

Reduce heat to a simmer, cover the pot and cook for 20-25 minutes, or until the rice is tender and water is gone. Stir in the thyme and white pepper. Done.

Whenever I write "quick brown rice" I think of the old typing exercise about the quick brown fox jumping over the lazy dog. I'll bet you don't even remember typewriters; word processors, maybe.

1 cup previously cooked quick brown rice
1 cup canned black beans (rinsed and drained)
1 medium zucchini, chopped
3/4 cup salsa
8 cups romaine lettuce, chopped
1 not-too-ripe avocado, diced
juice of 1 lime

Nuke the rice, beans, zucchini, and salsa in your nuker for 4-5 minutes, or in a covered skillet for 6.

In a serving bowl, lightly toss the romaine with the rice mixture, i/2 the avocado and lime juice; top with the rest of the 'cado and serve.

Viva Cuba! I'm celebrating their recipes, not their dictators.

1 cup quick white rice
1 Tbsp olive oil
1 onion, chopped

2 cloves garlic, chopped
kosher salt and black pepper
1 tsp ground cumin
2 15.5-oz cans black beans, rinsed
1 tsp dried oregano
1 Tbsp red wine vinegar

Cook the rice according to the package directions.

Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, garlic, 1 tsp salt, and 1/2 tsp pepper; saute, until softened, 5 to 7 minutes. Stir in the cumin and cook for another minute.

Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes. Add the vinegar and smash some of the beans with the back of a fork to thicken.

This will be tastier using fresh herbs and brown quick rice, but dry herbs and white rice are ok in a pinch. Like you really need me to approve, right?

2 Tbsp butter
2 green onions, finely chopped
2 & 1/2 cup water
1/2 tsp each salt & garlic powder
3 cups uncooked quick-cooking brown rice
2 Tbsp finely chopped fresh parsley
1 tsp chopped fresh or 1/4 tsp dried thyme
1 tsp chopped fresh or 1/4 tsp dried sage
1/2 tsp grated lemon rind (optional)

Melt butter in a medium saucepan over medium-high heat. Add green onions and sauté 2 minutes.

Add next 3 ingredients; bring to a boil and stir in brown rice; reduce heat to medium, and cook, uncovered, stirring occasionally, 10 minutes or until water is absorbed.

Fluff and stir in parsley, thyme, sage, and, if you choose, lemon rind. Done.

The only hard thing about this dish is remembering to say, “keen-wah”, and not, “kwin-o-ah”.

1 tsp. extra-virgin olive oil
1 cup quinoa
1 & 1/3 cups low-sodium chicken broth
I/4 tsp salt, or more to taste
I/2 cup chopped fresh flat-leaf parsley
1 & 1/2 Tbsp. fresh lemon juice

In a medium saucepan, heat oil over medium heat. Add quinoa and cook until lightly toasted, 3 to 4 minutes.

Stir in chicken broth and salt. Bring to a boil; reduce heat and simmer 15 minutes, or until broth is absorbed and quinoa is tender.

Remove from heat and fluff with a fork. Let cool slightly and stir in parsley and lemon juice. Adjust seasoning to taste and serve.

If you have trouble finding canned lentils you might (1) cook dried ones and add 15 or 20 minutes to your cooking time, or (2) do what any true quick & easy cooker would do: buy a can of lentil soup and strain a cup of cooked lentils from the can.

2 Tbsp Olive oil
1 & 1/2 oz pancetta or bacon finely chopped
1 medium onion, diced to 1/2-inch
1 rib celery, cut in half lengthwise, then sliced crosswise
2 large garlic cloves minced
1 tsp rosemary, finely chopped or 1/2 tsp dried, crushed
1 cup lentils green or brown
1 cup tomatoes, canned, diced, drained
4 cups Low fat & sodium Veggie or chicken broth
3/4 cup arborio rice or your choice
salt & pepper, to taste
3/4 cup shredded Parmesan cheese (optional)

Heat the oil in a large soup pot over medium heat and add the pancetta, onion, carrot, and celery and saute until the vegetables atart to brown, about 5 minutes.

Add the garlic, rosemary, lentils, and tomatoes. Stir well and cook, uncovered, to blend the flavors, 3 or 4 minutes.

If you don’t live near a Latin food store it's okay; you can buy tostada shells at Wal-Mart. In fact, they probably offer more such products than most of the other major chain grocers – that is, when their shelves are well-stocked.

1 & 1/2 cups water
1 & 1/2 cups quick-cooking brown rice
1/2 cup chopped onion (1 medium)
1 15-oz can chili beans with chili gravy, undrained
1 8-oz can whole kernel corn, drained
8 packaged tostada shells
3 cups shredded lettuce
1/2 cup shredded cheddar cheese (2 oz)
1 cup quartered cherry tomatoes

Preheat oven to 350F.

In a large saucepan, bring water to boiling, then stir in rice and onion. Return to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat, stir, cover and let stand for 5 minutes.

Stir chili beans and corn into the rice mixture and heat through.

Meanwhile, bake tostada shells on a baking sheet for, say, 3 minutes.

Don’t be scared off by “yogurt raita” or “garam masala” in the ingredients; the easy

recipe for the former is below and you can buy garam masala, an Indian spice, at any store with a good spice shelf.

1/2 cup chopped onion (1 medium)
1 tsp cumin seeds, crushed
1/2 tsp salt
1/8 tsp cayenne pepper
2 cloves garlic, minced
1 Tbsp olive oil
1 & 1/3 cups raw basmati or long grain rice
2 14-oz cans chicken broth
1/2 cup water
1 cup frozen peas
1/2 cup dry red lentils, rinsed and drained
1/4 cup snipped fresh mint 1 tsp garam masala 1 recipe for yogurt raita,(cucumber-mint sauce)

In a 4-quart Dutch oven cook and stir first 5 ingredients in hot oil over medium heat for 2 minutes; add rice. Cook and stir for a minute more, then add broth and water. Bring to boiling; then reduce heat, slap on the lid and simmer for 10 minutes.

Stir peas and lentils into onion mixture. Return to boiling; reduce heat and simmer, covered, for 8 to 10 minutes more or until lentils are just tender.

Remove from heat; stir in mint and garam masala. Let stand, covered, for 5 minutes before serving.