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Rice and Pasta Dishes You Can Make Quickly and Easily

[ 0 ] February 5 |

When you need quick and easy dishes, turn to these recipes for rice and pasta. Try these tasty recipes for Rice and Cranberry Pilaf, Mushroom Risotto, and Spinach Fettuccine Alfredo.


1 cup low-sodium chicken broth

1/2 cup orange juice

2 tbsp sugar, optional

1 1/2 cups instant brown rice

1/2 cup fresh cranberries

2 tbsp toasted sliced almonds

In a saucepan bring the broth, orange juice, and sugar, if using, to a boil. Add the brown rice and cranberries; stir to blend. Reduce the heat to simmer and simmer, covered, for 5 minutes; remove from heat. Allow to stand for 5 minutes. Remove lid and stir in almonds before serving.

Yield: 4 servings

Per serving: 144 calories, 5 grams protein, 26 grams carbohydrates, 3 g fat, 199 mg sodium.


2 tbsp canola or olive oil

1 cup chopped fresh mushrooms

1/3 cup chopped onion

1 cup brown rice

2 cups water

3-oz Shredded Parmesan cheese

1/4 cup half and half cream

Heat oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook until tender. Stir in the rice and water; bring to a boil, cover, lower heat and simmer 20 minutes or until the rice is tender. Stir in 1/2 cup of the Parmesan cheese and the half and half cream.


8-oz spinach fettuccine noodles

1/4 cup butter

1 cup whipping cream

1/4 tsp salt

couple dashes of freshly ground black pepper

1 pkg (3-oz) Shredded Parmesan cheese

Prepare the fettuccine noodles according to the package directions; drain.

Over low heat, melt the butter in a 3-quart saucepan. Stir in the cream, salt, and pepper; heat thoroughly.

Add the drained fettuccine noodles and 1/2 cup of the Parmesan cheese, stirring until thoroughly heated. Serve with the remaining cheese.

Yield: 4 to 6 servings

Note: To add more vegetables to your diet, melt an additional 2 tablespoons butter in a 10 to 12-inch skillet. Add 2 cups frozen (thawed) vegetables and saute until vegetables are tender. Stir into the fettuccine as prepared above.


Serve with the remaining cheese.

Yield: 4 to 6 servings



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