Asian Rice and Vegetable Bowl With Eggs and Chili Sauce

Hans Gissinger

Serves 4| Hands-On Time: 15m | Total Time: 1hr 10m

Ingredients

• 2/3 cup short-grain brown rice
• 1/3 cup Thai sweet chili sauce (such as A Taste of Thai; found in the international aisle)
• 3 to 4 teaspoons Sriracha or Asian chili-garlic sauce
• 3/4 teaspoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 bunch broccoli, cut into florets
• 2 red or yellow bell peppers, thinly sliced
• 2 carrots, peeled and cut into thin sticks
• 2 tablespoons plus 1 teaspoon canola oil
• 4 large eggs

Directions

1. Cook the rice according to the package directions. In a small bowl, combine the sweet chili sauce, Sriracha, sesame oil, and vinegar; set aside.
2. Meanwhile, heat oven to 450° F. After the rice has been cooking for 25 minutes, place the broccoli, bell peppers, and carrots on a large rimmed baking sheet; toss with 2 tablespoons of the canola oil. Roast, tossing once, until tender, 20 to 25 minutes.
3. Heat the remaining teaspoon of canola oil in a large nonstick skillet over medium heat. Crack the eggs into the skillet and cook, covered, 2 to 3 minutes for slightly runny yolks. Serve the vegetables and eggs over the rice and drizzle with the sauce.

By Charlyne Mattox,  February 2011

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/asian-rice-and-vegetable-bowl-with-eggs-and-chili-sauce-00000000051136/index.html

Gingery Shrimp and Couscous

Quentin Bacon

Serves 4| Hands-On Time: 30m | Total Time: 30m

Ingredients

• 1 10-ounce box (1 1/2 cups) couscous
• 1 tablespoon olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, finely chopped
• 3 tablespoons finely chopped ginger
• 1 cup white wine
• 1 pound shrimp, peeled and deveined
• 8 ounces snow peas, cut in half on the diagonal
• 1/3 cup fresh cilantro, roughly chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Directions

1. Cook the couscous according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 12 minutes.
3. Stir in the garlic and ginger and cook 2 minutes. Add the wine and bring to a boil.
4. Nestle the shrimp in the onion mixture and simmer for 2 minutes.
5. Add the snow peas and stir. Continue cooking until the shrimp are bright pink and cooked through, about 2 minutes. Stir in the cilantro, salt, and pepper.
6. Divide the couscous among bowls. Spoon the shrimp and snow peas on top.

By Kate Merker,  June 2007

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/gingery-shrimp-couscous-10000001617884/index.html

White Bean and Tuna Panzanella

Anna Williams

 Serves 4| Hands-On Time: 05m | Total Time: 10m

Ingredients

• 1/2 baguette, torn into 2-inch pieces
• 4 tablespoons olive oil
• 1 19-ounce can cannellini beans, rinsed
• 2 pickles (preferably half-sour), cut into bite-size pieces
• 1 small red onion, thinly sliced
• 2 tablespoons red wine vinegar
• kosher salt and pepper
• 2 6-ounce cans tuna, drained

Directions

1. Heat broiler. On a broilerproof rimmed baking sheet, toss the baguette pieces with 1 tablespoon of the oil. Broil until golden, 3 to 4 minutes.
2. In a large bowl, combine the beans, pickles, onion, vinegar, the remaining 3 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Fold in the toasted baguette.
4. Divide the mixture among bowls and top with the tuna.

By Sara Quessenberry and Kate Merker,  August 2008

 

Fonte e imagem:

http://www.realsimple.com/food-recipes/browse-all-recipes/white-bean-tuna-panzanella-00000000000706/index.html