Wednesday, April 12, 2017

Sunshine Noodles

Whole grains, dried fruit, nuts and low fat dairy made for a delicious breakfast as well as a dinner dessert.  The recipe for Noodle Rice is from Food and Wine Magazine.  My method and amounts were modified.  I cooked a little extra noodles earlier in the week, which were ready to mix with the other ingredients when I needed them.

Whole Grain Noodles & Red Rice

(Serves 5)

3/4 cup cooked whole wheat egg noodles

Cook rice in stove top pressure cooker for 45 minutes.  
1/4 cup red rice
2 cups water

Soak saffron in 2 ounce drained rice water.
Pinch of saffron 

Drain remaining rice.

On stove top, melt buttery spread in a small saucepan.  Stir in dates, raisins and orange juice.  Simmer until thick, about 5 minutes.  Remove from heat. 
1 tablespoon Earth Balance Buttery Spread
2 ounce dates, diced
1/4 cup golden raisins
1 tablespoon orange juice

Mix noodles, rice, date mix and pistachios.
2 tablespoon ground pistachios

Place 1/2 of noodle-rice mix in a 3 cup baking dish greased with olive oil spray.
Sprinkle with 1/2 of coriander and cardamom.  Place remaining noodle-rice mix in dish and sprinkle with remaining coriander and cardamom.  Pour saffron water over top.
1/2 teaspoon coriander
1/8 teaspoon cardamom 
Bake at 350 F. for 30 minutes.

Garnish with rose petals.

For dinner, we enjoyed this dish as dessert with a little ice cream.  For breakfast, I enjoyed this with part skim ricotta cheese and a glass of skim milk.

We enjoyed another dish from Food and Wine Magazine for dinner as well-Red Wine BBQ Chicken.  Also on the platter were fresh green beans and twice baked red potatoes. I cut up chicken thighs for the entree.

I welcome the spring weather and love working outside in the morning then preparing a delicious dinner in the afternoon.  We'll have to make these again!

  

   
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