Joanna Slan

2 cups long grain rice 1 can (13-1/2 oz.) coconut milk 1 can (15-1/2 oz.) Goya dry pigeon peas (look in the canned vegetable section near beans) 1 cup chopped green onion 2 Tbsp. butter or margarine Combine coconut milk, juice from peas, and water to make 4 cups of liquid. Cook the rice as directed on the package. When the liquid is absorbed, mix in green onions, pigeon peas, and butter. Add salt to taste. Serves 8. … [Read more...] about Caribbean Rice With Pigeon Rice

15 oz. can of Healthy Choice cream of celery soup 1 cup reduced?fat sour cream 1 Tbsp. flour … [Read more...] about Cheesy Hash Brown Casserole

4 cups water 2 cups uncooked long grain rice 1 Tbsp. butter 16 oz. package frozen peas, cooked & drained 1 cup diced celery 5 green onions, sliced … [Read more...] about Curried Rice and Peas

2 cups large grained couscous Low sodium chicken broth 8 oz. fresh gourmet mushroom blend, coarsely chopped 2 garlic cloves, chopped 2 Tbsp. olive oil 1 tsp. fresh thyme 2 tsp. Worcestershire sauce Preheat oven to 400 degrees. Mix together mushrooms, garlic, olive oil and thyme, and spread in aluminum foil lined baking pan coated with cooking spray. Bake for 20 minutes. Meanwhile, cook couscous in chicken broth according to package directions. … [Read more...] about Israeli Couscous With Mushrooms

16 oz. sliced mushrooms 8 oz. sliced Portobello mushrooms 2 large shallots, peeled and diced 2 Tbsp. olive oil 1 cup parmesan cheese … [Read more...] about Mushroom Pie

3 Tbsp. olive oil 1?1/2 pounds sliced mushrooms 1/2 cup port wine 48 oz. chicken broth 2 cups onion, chopped 2 cups Arborio rice 1 cup dry white wine 1 cup freshly grated parmesan cheese In a saut … [Read more...] about Mushroom Risotto