HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


 

Cookbook

 

Ricotta and Green Chili Rice

6 servings

 

A lively accompaniment to simple bean dishes or tortilla specialties.

 

1 to 2 vegetable bouillon cubes
1-1/2 cups brown rice
One 4-ounce can chopped mild green chilies or
   1 to 2 small fresh hot chilies, seeded and minced
1 cup part-skim ricotta cheese
1/4 cup minced fresh cilantro or parsley,
   or 2 to 3 scallions, thinly sliced
Freshly ground pepper to taste

 

1. Bring 4 cups water to a simmer with the bouillon cubes in a medium saucepan. Stir in the rice, cover, and simmer gently until the water is absorbed, about 35 minutes.

2. Stir in the remaining ingredients and continue to cook until everything is heated through. Serve at once.

 

Variations: To make a quick version of this, use quick-cooking brown rice. Follow package directions for a 6-serving portion.

Calories: 221, Total fat: 3 g, Protein: 9 g, Carbohydrate: 37 g, Cholesterol: 13 mg, Sodium: 103 mg.

Buy the Book!

 

The Vegetarian 5-Ingredient Gourmet
250 Simple Recipes and Dozens of Healthy
Menus For Eating Well Everyday

By Nava Atlas
Broadway Books, June 2001
Paperback, $15.95
ISBN: 0-7679-0690-X
Recipe reprinted by permission.

 

The Vegetarian 5-Ingredient Gourmet

Recipes

 


Cookbook Profile Archive

 

This page created September 2001


 


 
 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 

Kitchen & Home
Markdowns

 
.