**Brown basmati rice was used in this recipe. Cooking instructions for 1 cup (uncooked) rice:
Bring 2 cups water to a boil in saucepan. Add I cup rice. Reduce heat to simmer; place lid on pan. After 35 minutes, check to make sure that all water has been absorbed. If not, cook another 5 minutes, then remove lid. Fluff with fork after another five minutes.
You might need to buy:
- • 1/3 cup red wine vinegar
- • 1/3 cup olive oil
- • 2 teaspoons Tabasco sauce
- • 1/2 teaspoon ground cumin
- • 2 teaspoons salt
- • 1/2 teaspoon black pepper
You might need to buy:
- • 8-10 cups torn romaine
- • 4-5 roma tomatoes
- • 1/2 cup thinly sliced green onions
- DRESSING:
- • 1 1/2 cups mayonnaise
- • 1/2 cup salsa
- • 2 Tablespoons lime juice
- • 1/2 teaspoon ground cumin
- • 1/2 teaspoon chili powder
- • 1 1/2 cups minced fresh cilantro
You might need to buy:
- • 3 cups cooked brown rice
- • 1 small sweet onion
- • 1 1/2 Tablespoons olive oil
- • Salt to taste
You might need to buy:
- • 5 Tablespoons reduced-fat mayonnaise
- • 2 Tablespoons cider vinegar
- • 1/4 teaspoon pepper
- • 2 cups chopped romaine lettuce
You might need to buy:
- • 1/2 cup cooked bacon-crumbled
- • 1 cup grated cheese
- DRESSING:
- • 1 cup light mayonnaise
- • 1/3 cup sugar
- • 1 Tablespoon red wine vinegar
serves 4
You might need to buy:
- • 1 cup chicken broth
- • 1/4 cup sliced mushrooms
- • 1/2 cup broccoli slaw salad mix
- • 1 Tablespoon butter or margarine
- • 1/3 teaspoon dried basil
- • 1/4 teaspoon garlic powder
- • 1 cup cous cous
serves 6
You might need to buy:
- • 4 cups broccoli florets
- • 4 cloves minced garlic
- • 1-2 teaspoons Italian seasoning
- • Salt—to taste
This simple spring‐time recipe utilizes seasonal vegetables when they are at their peak in flavor, and is a tasty way to use any leftover cooked asparagus.
You might need to buy:
- • 1 pound pasta
- • 1‐2 cups cooked asparagus
- • 1/4 cup plus 2 Tablespoons olive oil
- • 1/4 cup red wine vinegar
- • Salt and pepper to taste
- • 1 Tablespoon chopped parsley
You might need to buy:
- • 1 Tablespoon butter or margarine
- • 1/4 cup olive or vegetable oil
- • 1 teaspoon salt
- • 1/4 cup shredded parmesan cheese
serves 12
You might need to buy:
- • 1 cup matchstick carrots
- • 1-16 oz. bottle light zesty Italian dressing
- • Parmesan cheese