Black Beans and Brown Rice

Serve: 6 Prep: 5 mins Cook: 1 hour

Ingredients:

• 1 Tbsp olive oil
• 1/2 cup chopped onions
• 4 garlic cloves, minced
• 1/4 cup sliced green onions
• 1 cup long grain brown rice
• 2 1/2 cup low-sodium chicken broth
• 1 (15 oz.) can black beans, drained and rinsed
• 2 Tbsp finely chopped cilantro
• a pinch of ground tumeric 
• a pinch of ground cayenne pepper 
• salt and splash lime to taste

Directions:

1. Olive oin in the sauce pan. Heat over medium until hot.
2. Saute onions and garlic until tender, about 5 minutes
3. Add rice; cook over medium heat until rick is lightly browned, 2-3 minutes, stirring frequently.
4. Add broth,tumeric, csyenne pepper to saucepan and heat to boiling, reduce heat and simmer, covered, until rice is tender, 40-45 minutes, add beans and green onions, stir lightly, then cover and stand 10 minutes.
5. Stir in cilantro, season to taste with salt and lime.

Rice with Shrimp and Scallops in Thai Green Sauce

Serve 4 Prep 20 mins Cook 30 mins

Ingredients:

• 2 Tbsp Peanuts oil
• 2 dried hot chili pepper
• 1/2 onion, thinly sliced
• 3 scallions, white and green parts thinly sliced separately
• 1 Tbsp minced garlic
• 1 lb sea scallops, tough muscle removed from side of each if necessary
• 3/4 lb large shrimp, shelled and divined
• 10 oz Thai Green Curry Sauce ( I bought 12oz. curry sauce from Trader Joe's)
• 1 tsp chili garlic sauce (optional)
• 1/4 cup chopped fresh cilantro
• 2 cups Jasmin rice

Directions:

1. Heat 1 Tbsp oil in 12 inch nonstick skillet over medium high heat. When the skillet is hot but not smoking, then saute chile and onions and white parts of scallions, stirring occasionally, until lightly browned. Transfer with a slotted spoon to plate.
2. Pat scallops and shrimp dry separately. Heat remaining 1 Tbsp oil in same skillet over medium high heat, then cook scallop until browned, 2 to 3 minutes on each side. Transfer scallops to a bowl and saute shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes. Transfer shrimps to scallops.
3. Add Thai green Sauce to skillet, then simmer, stir in sauteed onions and green onions, stirring occasionally, 3 minutes.
4. Meanwhile, boil 3 cups of water, then add 2 cups of Jasmin rice, simmer cook for 25 minutes.
5. Stir scallops and shrimps with any liquid in bowl into sauce in skillet and heat to boiling. reduce heat and simmer until scallops and shrimp are just cooked through, about 3 minutes.
6. Transfer seafood to a clean bowl with slotted spoon and add cilantro to sauce in skillet.
7. Divide rice and and sauce among 4 bowls. Top with seafood and sprinkle with scallion greens. 

Mango Couscous

Ingredients:

1 cup couscous
1 Mnago, peeled and diced
1/4 cup chopped red onion
1/4 cup chopped cilantro
1 tsp freshly squeezed lime juice
1 Tbsp chopped mint (optional)
salt & pepper to taste

Directions:
1. Cook couscous according to package directions.
2. Combine with Mango, red onions, cilantro & lime juice.
3. Season to taste with salt and black pepper.

Mung beans & rice Porridge (Nokdujuk)

Usually, peeled and split mung beans are found in Asian grocery stores only. Because they have a long shelf life, it may be a good idea to keep one bag in pantry, just in case you need them. You could buy whole mung beans, too. But, most Korean mung bean recipes that I know require peeling. Since I am not gourmet enough, I cannot tell the difference between starting from the whole beans and using these semi-prepared ones, at least not yet. I used this particular brand of peeled and slit mung beans for my Mungbean Pancakes or Mungbeans & Rice porridge...

Ingredients:
1 cup peeled mung beans
1 cup rice
5 cups homemade chicken stock (if you don't have homemade chicken stock, use plain water)
3 cups of water
2 Tbsp finely chopped carrot
3 Tbsp finely chopped green onions
a pinch of salt to taste

Directions:
Wash 1 cup of rice and soak it in cold water for 2 hours. Drain it through a strainer. Also soak mung beans in the 3 cups of cold water about 2 hours.
Add 5 cups of chicken stock and 3 cups of mung beans soaked water and mung beans in a large pot, boil with high heat, then reduce heat to medium (lower the heat if it boils over & uncover the lid slightly); cook about 20 minutes till the mung beans is cooked.
Remove the cooked mungbeans using a strainer from the pot; put it into food processor and grind the mung beans roughly.
Add rice and carrots into the pot and boil in high heat; then reduce to medium heat.
Every now and then open the lid and stir the porridge so the rice doesn’t burn on the bottom the pot.
When the rice looks cooked and add the grinded mung beans, then boil again.
Add green onions and stir often until the rice and mung beans mixture cooked all the way about 10 to 15 minutes.

Chinese Fried Rice

Serve: 4 Prep: 10 minutes Cook: 40 minutes

Ingredients:

• 2 cups uncooked basmati rice
• 2 cups water
• 1/2 cup ham steak (cut into cubes:pea size)
• 1/2 cup frozen peas & carrots
• 1 cup thinly sliced green onion
• 1/3 cup chopped shiitake mushroom
• 3 eggs, lightly beaten
• 3-4 tablespoons canola oil (or peanut oil)
• 1/4 teaspoon salt
• 1/4 tsp white pepper
• 1 Tbsp oyster sauce
• 1 tsp sugar

Direction:

1. Cook your rice (I use a rice cooker). You want it a bit on the crucnhy side, so even though you might want to add more water, DON'T.
2. Let your rice cool completely (I spread it out on a baking sheet and put it in the freezer if I'm in a hurry). You can even cook your rice the night before and let cool in the fridge.
3. In wok or heavy large sauté pan over moderately high heat, heat oil until hot but not smoking. Add half of scallions (reserve remainder for garnish) about 1-2 minutes..
4. Add eggs and rice and stir-fry until eggs are just set, about 1 minute. Add mushrooms, peas, ham, oyster sauce, sugar, salt, and pepper and stir-fry until heated through and fluffy, 4 to 5 minutes.
5. Garnish with remaining scallions and serve.

http://www.grouprecipes.com/89332/chinese-style-fried-rice.html