BEANS AND RICE DINNER
On cold or rainy days, this comforting beans and rice dish really fills the tummy. Sometimes I switch up pinto beans for kidney beans or use white rice instead of brown. Add rolls and a green salad, and it's dinner! -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender., Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, until heated through, 7-9 minutes. Top with cheese, sour cream and green onions.
Nutrition Facts : Calories 354 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 549mg sodium, Carbohydrate 58g carbohydrate (13g sugars, Fiber 12g fiber), Protein 15g protein.
AUTHENTIC LOUISIANA RED BEANS AND RICE
Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.
Provided by MIAMI BEACH
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 11h30m
Yield 8
Number Of Ingredients 16
Steps:
- Rinse beans, and then soak in a large pot of water overnight.
- In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
- Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
- Stir sausage into beans, and continue to simmer for 30 minutes.
- Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g
PANFRIED ROMAINE
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Rinse romaine halves, then shake off water and pat dry.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then add 3 romaine halves, cut sides down, and sprinkle with a rounded 1/4 teaspoon sea salt.
- Cook, turning over once with tongs, until browned, about 2 minutes total, then cover and cook until just crisp-tender, 2 to 3 minutes more. Transfer to a platter.
- Cook remaining romaine halves in oil in 3 batches in same manner, transferring to platter. Cool to room temperature before serving.
SAUTEED ROMAINE LETTUCE
Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
- Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.
SAUTéED ROMAINE WITH BEANS AND RICE
There is more delicious or comforting than a warm salad during the cold weather season.
Provided by Catherine Cappiello Pappas
Categories Lettuce Salads
Time 20m
Number Of Ingredients 8
Steps:
- 1. Prepare rice as directed Place 2 tablespoons of olive oil in a large frying pan. Add the garlic and the chopped Romaine. Cover and gently heat the pan for a few minutes until the Romaine is gently wilted. Add the beans and seasonings and toss. Plate the rice; add the Romaine, squeeze of lemon and toss.
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30 BEST ROMAINE LETTUCE RECIPES (NOT JUST SALADS)
From insanelygoodrecipes.com
- Caesar Salad. Caesar salad is the perfect lunch dish. It’s light, fresh, and flavorful, and it has all the features of a good party starter. The combination of fresh, crisp romaine lettuce and crunchy bread is just perfection.
- Nicoise Salad. It’s no secret that the French have a way with food. They’re just so good at it! And if you’ve never had a Nicoise salad, you’re missing out.
- Steak Lettuce Wraps. Imagine biting into a steak lettuce wrap and feeling your teeth sink into the crispy lettuce leaves. Now, imagine the tender, juicy steak as it melts in your mouth.
- Mexican Salad with Lime Dressing. Bring brightness to your summer cookouts and whip up this Mexican salad with lime dressing. With juicy tomatoes, crisp cucumbers, and fresh romaine lettuce, this salad is sure to be a hit.
- Strawberry Romaine Salad. Looking for a salad that’s fresh, sweet, and satisfyingly crunchy? This strawberry romaine salad fits the bill! The combination of strawberries and romaine is a match made in heaven.
SAUTEED ROMAINE RECIPE - LEITE'S CULINARIA
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- Place a large, heavy sauté pan over medium-high heat. Gather everything you need for the recipe and have it measured out because once you start, things happen quickly. While it heats, cut the romaine head in quarters lengthwise, leaving the stem end intact. (Alternatively, if you prefer, you can remove the stem end and very roughly chop the lettuce.)
- Place 1 tablespoon butter in the pan and when it’s done foaming, add the lettuce and cook, turning frequently with tongs, until nicely browned, about 3 minutes. Season the lettuce with a few pinches kosher salt and then carefully add the chicken stock and lemon juice. When the stock hits the hot pan it will immediately start reducing, and when it’s reduced by about half, add the remaining tablespoon butter and stir well to create an emulsion between the butter and the stock. Add the pine nuts and cook just until everything is warmed through.
- Arrange the sauteed romaine on a platter, spooning the stock and the pine nuts over the top. Deliver to the table and make people happy.
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