Garden Pilaf

Garden Pilaf

2 3/4 c. water

1/4 c. butter 

2 T. instant chicken bouillon

1/4 tsp. salt

pinch pepper

1 clove garlic, minced

1 1/4 c. uncooked long grain rice

1/3 c. finely chopped carrots

1/2 c. toasted almonds ( to toast: bake 20 min. @ 250 degrees)

1/4 c chopped pressed parsley

1 T. sliced green onions

optional 3/4 c golden raisins

In a 2 qt pan, bring water, butter, chicken bouillon, salt, pepper, and garlic to a boil. Add rice and carrots. Return to a full boil, cover and reduce heat to low and simmer until rice is tender (25-30 min.)

Stir in remaining ingredients.

Natalie's Pomegranate Salad

3 pomegranates
2 large apples
2 cans mandarin oranges, drained
1 cup mini marshmallows
1 pint whipping cream
sugar
cinnamon
1 package instant vanilla pudding
1/2 cup sour cream

Peel and separate pomegranate seeds. Peel and dice apples. Whip up whipping cream with sugar and cinnamon. Fold in pudding and sour cream. Mix in all ingredients and chill.

Asian Chicken Salad

Note: Dressing should chill 1 hour before serving, so you may want to make the dressing first.

Salad ingredients:

1 lb. linguini
1 1/2 - 2 lbs. cooked chicken or pork, cut in bite size pieces or thin sliced strips
3/4 - 1 cup frozen peas
1 - 2 large carrots, julienned
1 red bell pepper, seeded and sliced or chopped
3 or 4 green onions, sliced on diagonal (use whole onion)
1 tsp. minced garlic.

Bring water to boil in large pot. Add lots of salt to boiling water; cook linguini to al dente (check at 6 minutes); drain, rinse with cold water; put back in pot and add a little e.v.o.o. to keep it from sticking to itself.

While water is heating for linguini, cut up the meat and prepare the fresh vegetables.
Add meat, frozen peas, cut up vegetables and minced garlic to linguini; toss, cover and chill until ready to serve. Add dressing just before serving.

Dressing:
1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup rice vinegar
few drops Mongolian Fire Oil, Tobasco, or Ceyenne (to taste)
1 Tbsp. brown sugar
Toasted sesame seeds (opt.)

Mix to emulsify. Chill 1 hour. Add to salad just before serving and toss to mix through. This is good the next day, too.