You are currently browsing the tag archive for the ‘rice’ tag.

Found this recipe for Teriyaki Meatball Bowls on Pinterest.

It is a keeper.
And super easy.
I cooked the rice in coconut milk + water and it was delicious.
Go make it now!

teriyaki rice bowls


Sausage + Spinach + Sweet Pepper Rice + Spicy Bread

It couldn’t be simpler.
Chop up the veggies. 


Fry (or grill) up the links.



Broil the bread.

And toss the spinach with dressing.

Easy as pie.
(Which is not that easy in reality.  Unless it’s pumpkin.) 

Italian Sausage with Sweet-pepper Rice and Spinach
Adapted from Martha Stewart Everyday Food
serves: 4

Long-grain brown rice
1 lb. hot Italian poultry sausage (we used a chicken-turkey mix)
Olive oil
1/2 lb. Brussels sprouts, sliced thin
2 medium bell peppers (any color), chopped finely
1 small yellow onion, chopped finely
coarse salt + ground pepper
6 oz. baby spinach
dressing of choice (we used a Greek Vinaigrette from Wegman’s and loved it) 

Slices of fresh, crusty bread
Seasonings: Extra virgin olive oil, coarse salt, crushed red pepper, garlic powder

1) Cook rice according to package directions.  Set aside.
2) Fry sausage in a large skillet until cooked through, about 20 minutes.  Remove from pan and keep warm.
3) Add olive oil to the hot skillet and sauté onion, sprouts and bell peppers until soft and browned.  Add cooked rice to the pan and toss together.  Season well with salt and pepper.
4) In a medium bowl, toss spinach with dressing.  Set aside.
5) For the bread: brush with olive oil and sprinkle with coarse salt, crushed red pepper, Italian Seasoning and garlic powder.  Broil for 1-2 minutes until golden brown.
6) Slice the sausage and serve with rice, bread and salad.  Enjoy!

Yes, I know it’s 3 o’clock, and usually SNACKS are what you eat at 3 o’clock.
But I have a baby.
I don’t need any other defense.


This is my take on a Black Bean and Couscous Salad I’ve made before but, since I haven’t gone grocery shopping this week yet, I had to work with what was left from last week.  Fortunately, it turned out quite tasty.

Rice and Bean Salad

– 1 c. uncooked brown rice
– 2 1/4 c. chicken broth
– 3 TBSP extra virgin olive oil
– 2 TBSP lime juice
– 1 TBSP red wine vinegar
– 1/2 tsp. cumin
– 1/4 c. chopped fresh cilantro
– 1 c. frozen corn kernels, thawed
– 1 c. frozen peas, thawed
– 1 (15 oz.) can black beans, drained & rinsed
– 1 (15 oz.) can white Kidney Beans, drained & rinsed
– a few handfuls of baby spinach
– salt and pepper to taste

1) Cook the rice in the chicken broth according to packaged directions.
2) When rice is done cooking, place in a large bowl and add the cilantro, beans, peas, corn and spinach. 
3) Whisk together the olive oil, lime juice, red wine vinegar, cumin and salt and pepper.  Add to the rice and bean mixture and gently toss until coated.  Add more salt and pepper if needed.  Enjoy!

Collective Reminiscings

The Smittys

Enter your email address to subscribe

Join 20 other followers