soups and salad Recipes:
Lentil and Rice Soup
5 cups chicken broth or vegetable broth
1 1/2 cups lentils, picked over and rinsed
1 cup Polit Organic Long grain Brown Rice
1 (2 lb) can tomatoes, drained,reserving juice,and chopped
3 carrots, halved lengthwise and cut crosswise into 1/4 inch pieces
1 onion, chopped
1 stalk celery, chopped
3 cloves garlic, minced
1/2 teaspoon crumbled dried basil
1/2 teaspoon crumbled oregano
1/4 teaspoon crumbled dried thyme
1 bay leaf
1/2 cup minced fresh parsley
2 tablespoons cider vinegar
Combine broth, 3 cups water, lentils, rice, tomatoes with reserved juice, carrots, onion, celery, herbs and sausage and bring to boil (do not add parsley and vinegar).
Simmer, covered, stirring occasionally, 45-55 minutes, or until lentils and rice are tender.
Stir in parsley and vinegar and season to taste.
Freezer Note: I often make up a double batch of this delicious soup, freezing half the batch, to provide me with a quick, nutritious dinner further on down the line when time is short and you don't want to resort to ordering in. Just defrost in microwave, reheat well and serve
Chicken and Rice Salad with Roasted Red Peppers
1/3 cup light mayonnaise
1/4 cup roasted red pepper (water packed), chopped
2 tsp dijon-style mustard
1 cup cooked, Polit Organic Long Grain Brown Rice
1 cup cooked boneless, skinless chicken breasts, diced (about 6 oz)
1/2 cup celery, chopped
Salt and pepper, optional
2 whole wheat pita pockets, cut in half
4 lettuce leaves
In a medium bowl, combine mayonnaise and Dijon mustard. Add chicken, peppers and celery.
Add rice and mix lightly.
Season with salt and pepper to taste, if desired.
Line pita pockets halves with lettuce leaves and spoon in salad.
1) Cook extra white or brown rice. It can be stored in the refrigerator up to six days; or, the freezer for up to six months.
2) Using a non-stick skillet to brown meat and other vegetables helps reduce the need for added oil.
3) Reheat pita pockets in the microwave for about 10 to 20 seconds to soften.