Bean And Rice Patties In Pita With Yogurt Tahini Dressing Recipes

BLACK BEAN PITA POCKETS

Black Bean Pita Pockets image

"This is my own creation, invented one day at lunch time when I had limited time and ingredients," writes Ruth Lee, of Troy, Ontario. To add a fresh, crisp taste, add chopped cilantro to these pockets. Complete your meal by serving these with Chunky Tomato Guacamole.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

3/4 cup canned black beans, rinsed and drained
1/2 cup frozen corn, thawed
2 bacon strips, cooked and crumbled
2 tablespoons chopped sweet red pepper
2 tablespoons mayonnaise
1 tablespoon finely chopped celery
1 teaspoon sugar
1 teaspoon finely chopped onion
1 teaspoon cider vinegar
1 teaspoon olive oil
1 pita bread (6 inches), halved
3/4 cup torn romaine
1 plum tomato, seeded and chopped

Steps:

In a small bowl, combine the first 10 ingredients. Just before serving, fill pita bread halves with romaine, bean mixture and tomato.

Nutrition Facts : Calories 319 calories, Fat 11g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 615mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 7g fiber), Protein 12g protein.

THE BEST BAKED RICE AND BEANS

The Best Baked Rice and Beans image

Due to certain worldwide events, I've been getting lots of requests for easy, hearty recipes that can be made using basic dry and canned goods. This incredibly delicious Spanish-style baked rice and beans is all that and more. You'll also see a fantastic, foolproof way of making perfect rice, every time. Garnish with Monterey Jack cheese, sour cream, and chopped cilantro, if you like.

Provided by Chef John

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

Ingredients

3 cups basmati rice
2 teaspoons kosher salt, or to taste
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 tablespoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano
¼ cup olive oil
1 (16 ounce) jar tomato salsa
2 cups chicken broth
2 (15 ounce) cans kidney beans, rinsed and drained

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.

Nutrition Facts : Calories 422.2 calories, Carbohydrate 76.1 g, Cholesterol 1.5 mg, Fat 8.6 g, Fiber 8.3 g, Protein 12.4 g, SaturatedFat 1.3 g, Sodium 1344.2 mg, Sugar 2.3 g

BEAN AND RICE PATTIES IN PITA WITH YOGURT TAHINI DRESSING

Bean and Rice Patties in Pita With Yogurt Tahini Dressing image

This is a fun meal from Moosewood's Lowfat Favorites. The cookbook says this makes a lower fat substitute for felafel (which I love) - I don't know about replacing felafel, but these are good for their own sake. I added a bit more spice to the mix than the recipe called for - more cumin and a touch of cayenne - and next time I'll probably add even more - so feel free to season them however your family will like it best! Prep time does not include cooking brown rice.

Provided by pattikay in L.A.

Categories Brown Rice

Time 40m

Yield 18 patties, 4-6 serving(s)

Number Of Ingredients 23

Ingredients

2 teaspoons olive oil
2 cups minced onions (I probably used just 1 cup)
2 garlic cloves, minced
1 teaspoon salt
2 teaspoons cumin
1 cup bell pepper, minced
4 cups cooked cannellini beans (I actually used 2 16-oz cans of red kidney beans and they were great)
1 cup minced fresh parsley (I'm sure a couple T dried would be fine as well)
2 cups cooked brown rice
1 tablespoon lemon juice
pepper, to taste
cayenne, to taste (optional)
1 1/2 cups nonfat plain yogurt
2 tablespoons tahini
1 -2 garlic clove, minced
1 tablespoon lemon juice
1/2-1 teaspoon cumin
1/2 teaspoon salt
pepper, to taste
pita bread
shredded carrot
chopped tomato
sliced cucumber (add any fresh vegetables you like, good if first tossed with a little oil and vinegar)

Steps:

Warm olive oil in nonstick skillet. Add onions, garlic and salt and cook on medium low heat, stirring often, for 5-10 minutes, till onions are tender.
Add the bell peppers and cumin and cook for 5 minutes more, till peppers are soft, stirring frequently.
Remove from heat and set aside.
Thoroughly mash the beans by hand in a large mixer bowl (I used a potato masher).
Combine the parsley, rice and lemon juice into the mashed beans.
Add the cooked vegetables and mix well.
Add black pepper to taste (and any other seasonings you might like, especially if you like things spicy).
At this point, you could chill the mixture till you're ready to make the patties - I did and it probably helped make them a little easier to handle.
Shape the mixture into about 18 small patties, about 2 1/2 inches across.
Prepare a large nonstick skillet with cooking spray.
Heat the skillet and cook the patties to medium heat till golden brown on the underside, about 5-8 minutes.
Gently turn them and lightly brown the other side, about 3-5 minutes longer.
Serve hot or at room temperature - good stuffed into pita pockets with chopped veggies tossed in oil and vinegar and toppped with yogurt tahini dressing.
For dressing:.
Whisk together all the ingredients in a mixing bowl. Will keep for a week in a tightly covered container in the refrigerator.

Nutrition Facts : Calories 528.7, Fat 8, SaturatedFat 1.3, Cholesterol 1.8, Sodium 974.7, Carbohydrate 89.6, Fiber 16.2, Sugar 12.4, Protein 28.2

YOGURT-TAHINI DRESSING

Yogurt-Tahini Dressing image

Provided by Food Network

Categories appetizer

Time 5m

Yield 1 serving

Number Of Ingredients 4

Ingredients

2 tablespoons yogurt
1 tablespoon tahini (sesame paste)
1 tablespoon lime juice
1 teaspoon honey

Steps:

Combine ingredients in a bowl. Drizle over cooked broccoli, cauliflower, or beans. Or serve it as a dip for barley cooked vegetables.

LEMON TAHINI DRESSING

Lemon Tahini Dressing image

This is from my Simple Foods for the Pack cookbook. This would be good tossed with tuna, peas and pasta.

Provided by dicentra

Categories Salad Dressings

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup lemon juice
3 tablespoons oil
2 tablespoons sesame tahini
1 tablespoon soy sauce
1 tablespoon water
1 garlic clove
1 pinch salt and pepper

Steps:

Combine all the ingredients in a blender.
Blend until smooth.
Carry in an airtight plastic bottle.
Shake before using.

Nutrition Facts : Calories 281.1, Fat 27.6, SaturatedFat 3.6, Sodium 514.5, Carbohydrate 7.6, Fiber 1.6, Sugar 0.9, Protein 3.8

PECAN AND RICE PATTIES

Pecan and Rice Patties image

Interesting! I haven't tried them YET. Suppose to be good for you, especially if you use organic and purified water. Sorry but servings are guestimated.

Provided by Chef Mommie

Categories Brown Rice

Time 50m

Yield 4 patties, 3-4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup pecans (chopped)
1 cup cooked brown rice
1 cup fresh whole wheat bread crumbs
1 -2 tablespoon whole grain wheat flour
2 stalks celery (chopped)
1 -2 tablespoon parsley (chopped)
1 small onion (finely chopped)
1 cup water

Steps:

Combine all ingredients and shape into 3-inch patties.
Place on sprayed cookie sheet.
Bake in a 350-degree pre-heated oven for about 40- 45 minutes, or until golden brown.

Nutrition Facts : Calories 532.1, Fat 30, SaturatedFat 3.1, Sodium 423.5, Carbohydrate 60.2, Fiber 11, Sugar 7.2, Protein 12.9

LOW FAT TAHINI DRESSING

Low Fat Tahini Dressing image

This dressing is great for vegetable salad. You can use it as dipping sauce as well if you reduce the amount of water.

Provided by InnerHarmonyNutriti

Categories Salad Dressings

Time 10m

Yield 1 cup, 16 serving(s)

Number Of Ingredients 11

Ingredients

5 tablespoons tahini
1 tablespoon miso or 1 tablespoon tahini
3 garlic cloves
1 inch fresh ginger
1 -2 tablespoon soy sauce
3 tablespoons rice vinegar
2 teaspoons sake
1 tablespoon honey
5 tablespoons water
1/2 teaspoon salt
1/4 teaspoon hot chili paste (option)

Steps:

Cut garlic and ginger into smaller pieces.
Put all the ingredients in the food processor and process until the dressing becomes creamy.
Adjust the amount of ingredients to your liking.

Nutrition Facts : Calories 34.4, Fat 2.3, SaturatedFat 0.3, Sodium 179.6, Carbohydrate 2.8, Fiber 0.5, Sugar 1.2, Protein 1.1

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