Low Fat Rice With Peas Carrots Kosher Pareve Recipes

EASY RICE PILAF WITH PEAS AND CARROTS

Steps:

• Wash the rice very well a few times until the water is clear. You can let it soak in water for about 10 minutes or so while preparing the rest of the ingredients.
• In a large heavy pan with a lid, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add the onions and garlic and cook for about 3 to 5 minutes, tossing regularly until softened. Add the peas and carrots. Season with a good pinch of kosher salt. Add the spices and mix to combine. Cook for another 5 minutes or so, tossing regularly until the carrots have softened.
• Drain the rice well and add it to the pan. Toss around to make sure the rice is well-coated with the spices. Pour in 2 ¼ cup of water. And season well with a big dash of kosher salt. Bring to a boil, then turn the heat to low. Cover and cook for 15 to 20 minutes until the rice is cooked through and has absorbed all the liquid.
• Allow the rice about 5 to 10 minutes to rest before serving.
• Serve with the nuts and raisins on top.

FRIED RICE WITH PEAS AND CARROTS

Steps:

• In a pot with a tight fitting lid, add the rice and 4 cups cold water. Put in the ginger and salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 to 20 minutes. Remove from the heat and set aside for about 10 minutes.
• Heat a wok or large nonstick skillet over medium-high heat. When it is hot, pour in the sesame oil. Add the scallions, ginger, and garlic; stir-fry for 1 minute until fragrant. Stir in the peas and carrots and cook for about 2 minutes. Pour in the eggs and stir-fry until they are cooked, about 2 to 3 minutes. Remove the ginger from the rice and add the rice to the wok; stir everything together and break up any clumps of rice. Add the soy and hoisin and stir some more. Taste for seasoning and add some salt if needed. Stir in the cilantro leaves and serve.

LOW FAT RICE WITH PEAS & CARROTS (KOSHER-PAREVE)

Steps:

• Warm oil in pot. Do not over heat!
• Add onion and reduce heat, cover and slowly allow onion to golden. If needed, occasionally add 1 Tbs boiled water to prevent burn).
• Add rice, and fry while stirring.
• Add water, salt, consomme, thyme (if desired) and peas & carrots.
• Bring to boil.
• Reduce to the lowest heat, cover with clean dry kitchen towel and cover with lid.
• Cook for 12 minutes and take off the stove. Leave covered for additional 5 minutes.
• Do not open until cooking is done.
• Fluff gently with fork before serving.
• Enjoy!

LOW FAT SWEET APPLES' LATKES (KOSHER-PAREVE)

Steps:

• Mix all ingredients.
• Spray a baking pan.
• Using two tablespoons, form latkes in the pan.
• Bake in 350°F.
• Turn Latkes over till both sides golden-brown.
• Nutrional Values per 1 serving: 59 Calories, 11 grams Carbohydrates, 1.5 grams Protein, 1 grams Fat, 36 Milligrams Cholesterol, 15.25% Fat!

VEGAN (KOSHER PAREVE) "PARMESAN CHEESE"

Steps:

• Blend all ingredients well in a food processor.

BROWNED RICE WITH PEAS

Steps:

• Preheat oven to 350 degrees.
• In dry skillet, brown rice, stirring often.
• Turn into a 1 1/2 qt casserole; add water and stir with fork to separate grains.
• Cover and bake for 30 minutes or until rice is tender.
• Meanwhile in skillet, over low heat, melt butter, add onion and mushrooms and saute, then remove from heat; add peas, chestnuts and soy sauce.
• Add to rice and blend gently.
• Bake uncovered for 15 minutes.
• Hint: Add 1 TBS oil, butter or margarine to rice before boiling to make grains separate and rice will never stick to pan.

SUSHI SALAD (PAREVE)

Steps:

• In a pot with a cover, bring 1 1/2 cups of water to a boil.
• Add 1 cup of sushi rice. Turn heat down to low, cover, and cook for 18 minutes.
• Turn off the burner, and let the rice steam in the covered pot for 5 minutes.
• Remove the cover and stir the rice vinegar, sugar and salt into the rice. Flake the rice with a fork, and let cool.
• Cut mango, cucumber, and celery into small squares.
• Grate carrot.
• Stir the vegetables into the cooled rice.
• In a small bowl, mix the soy sauce with the wasabi. Then stir the soy and wasabi mixture into the rice.
• Tear sushi seaweed paper into small pieces and sprinkle on top of the salad.

LOW FAT CHICKPEA SALAD (KOSHER-PAREVE)

Steps:

• Mix all and serve in room temperature or chilled.
• That's it!
• Enjoy!

JAMAICAN RICE WITH "PEAS"

Steps:

• Mix all ingredients in a big pot (cast-iron would be best). Add water until up to 2.5 cm above the rice.
• Bring to a boil slowly, using medium heat. Reduce to low heat and simmer for approximately 25 minutes until the rice is soft and has absorbed the liquid.
• Remove the chili and spice the rice with thyme, pepper and salt.
• Enjoy!