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View Recipe. While not traditional, these protein-rich brown rice bowls take inspiration from Korean bibimbap, with a mix of sweet and spicy ground beef and sliced veggies topped with a fried egg.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
To make it a full, satisfying dinner, serve over cooked brown rice. When shopping for simmer sauce, look for one with 400 mg of sodium or less and check the ingredient list for cream or fish sauce ...
This sheet-pan shrimp and asparagus is a complete meal all on one pan! The shrimp and asparagus cook perfectly together. Crushed red pepper adds a dash of heat, while lime juice brightens the dish.
Stir the broth and wild rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes. Stir in the white rice. Cover and cook for 20 minutes or until the rice is tender. Sprinkle with the parsley. Tip: Wild rice is a relatively expensive ingredient, but a little goes a long way. The 1/2 cup in this recipe lends ...
Add the rice and cook over low heat for a few minutes, stirring with a wooden spatula, until thoroughly coated and translucent; do not allow the rice to burn. Add the hon tsuyu sauce mix well and deglaze the bottom of the pan again, scraping up any bits on the bottom of the pan with the wooden spatula.
Heat dressing in Dutch oven or large deep skillet on medium-high heat. Add chicken; cook 3 min., stirring occasionally. Stir in broth; bring to boil.
Vegetarian options make it easy to skip a trip to the store while creating hearty, satisfying meals calling for frozen and fresh vegetables, and pantry ingredients to do the heavy lifting.
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