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| Wild Rice Casserole | | Metric | Ingredient | Imperial | | 250 ml | wild rice | 1 cup | | 175 ml | corn kernels | 3/4 cup | | 1 | red pepper, diced | 1 | | 1 | jalepeno pepper, diced | 1 | | 125 ml | fresh parsley, chopped | 1/2 cup | | 50 ml | green onions, chopped | 1/4 cup | | 175 ml | feta cheese, crumbled | 3/4 cup | | 250 ml | canned lentils | 1 cup | | 40 ml | cider vinegar | 3 tbsp | | 3 | cloves garlic, minced | 3 | | - | salt & pepper to taste | - | | 40 ml | olive oil | 3 tbsp | | | Cook rice according to package directions. Add corn, red pepper, jalapeno pepper, parsley, onions, half of feta cheese, lentils, vinegar, garlic, salt, pepper and oil. If serving hot, sprinkle remaining feta on top and bake in preheated 350 F (180 C) oven for 20 minutes. If serving cold, chill in refrigerator, stir to blend flavours and sprinkle feta on top before serving. Serves 8 | |
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this sounds delicious............im gonna try it........thanks!!! |
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| Tuna Rice Salad | | Metric | Ingredient | Imperial | | 1 L | water | 4 cup | | - | salt & pepper | - | | 500 ml | long grain white rice | 2 cup | | 2 | cans tuna (6 oz / 185 g), drained & flaked | 2 | | 50 ml | lemon juice | 1/4 cup | | 50 ml | olive oil | 1/4 cup | | 125 ml | parsley, chopped | 1/2 cup | | 125 ml | fresh basil, chopped | 1/2 cup | | 125 ml | fresh cilantro, chopped | 1/2 cup | | 2 | green onions, finely chopped | 2 | | | In a saucepan, over high heat, combine water and 1/2 teaspoon (2 ml) salt. Bring to boil. Add rice, bring back to boil, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, until completely cool (at least an hour). Separate grains with fork. In a large bowl; stir together lemon juice, oil, 1 teaspoon (5 ml) salt and 1/2 teaspoon (2 ml) pepper. Add rice, tuna, parsley, basil, cilantro and green onions. Mix gently. Transfer to serving bowl. Serves 8 | |
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