Recipe Tag: Starches

Saffron Brown Rice

Place the water and the saffron in a medium saucepan.

Stir and bring the water to a boil.

Add the salt, pepper, and rice, stir, then reduce heat to a simmer.

Add the carrots, stir, and cook, partially covered, for 30-35 minutes.

Add the frozen peas and stir to incorporate. Partially re-cover the pan and cook for another 5-10 minutes.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.

Just before serving, add the green onions and fluff the rice with a fork. Serve immediately.

Rosemary Potatoes

Preheat oven to 325° F.

Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters.

Place potatoes in a roasting pan large enough so that they are not crowded.

Put the butter and olive oil on top and sprinkle the garlic, rosemary, salt and pepper over the potatoes.

Place the pan in the oven and roast for about 25 -30 minutes. As soon as the butter has melted stir the potatoes and then stir them gently about every five minutes.

They are done when they are slightly crisp on the outside (about 20 – 25 minutes).

Romano Grits

Place the water in a medium sauce pan over high heat.

When the water boils reduce the heat to medium-high and slowly add the grits. Stir continuously while adding the grits.

Add the salt and stir.

Reduce the heat to medium and cook the grits for 12 minutes stirring to keep the grits from sticking to the bottom of the pan.

Add the cheese and stir until well blended.

Low Sodium Roasted Yams with Rosemary

Place a large skillet in the oven and preheat the oven to 375°F.

When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes.

After 10 minutes add the yams and stir well. Increase the temperature of the oven to 375°F. Stir the yams every 5 – 7 minutes. It will take about 40 minutes for them to cook. They are done when the yams are tender but not mushy.

About 10 minutes before the yams are done (when they have begun to soften) add the rosemary.

Remove from the oven and place in a large bowl. Stir in the 2 teaspoons olive oil and serve (or chill).

Roasted Yams with Rosemary

Place a large skillet in the oven and preheat the oven to 325°F.

When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes.

After 10 minutes add the yams and stir well. Increase the temperature of the oven to 375°F. Stir the yams every 5 – 7 minutes. It will take about 40 minutes for them to cook. They are done when the yams are tender but not mushy.

About 10 minutes before the yams are done (when they have begun to soften) add the rosemary.

Remove from the oven and place in a large bowl. Stir in the 2 teaspoons olive oil and serve (or chill).

Roasted Tomato Shallot Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before adding the other ingredients.

While the rice is cooking, place a small skillet in the oven and preheat to 325°F.

Add the tomatoes and oil when the oven is hot.

Roast for about 5 minutes and remove the pan from the oven. Toss the tomatoes well and add the sliced shallot.

Return the pan to the oven and roast for another 10 minutes. Toss occasionally.

Add the capers, toss the contents of the pan, and roast for another 5 minutes. Remove the pan from the oven, and when the rice is done, add the tomato/shallot/caper mixture and the olives to the rice and fold gently until just blended.

Serve.

Roasted Potatoes

Preheat oven to 400° F.

Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove.

Drain potatoes and let them cool slightly.

Place potatoes in a roasting pan large enough so that they are not crowded.

Put the butter on top and sprinkle the garlic, parsley, chives, salt, and chili powder over the potatoes.

Place the pan in the oven and roast for about 25-30 minutes. As soon as the butter has melted, stir the potatoes, then stir them gently about every five minutes thereafter.

They are done when they are slightly crisp on the outside (about 25-30 minutes).

Roasted Mixed Potatoes

Place a large skillet in the oven and preheat to 325°F.

When the oven is hot add the olive oil and swirl until the pan is coated.

Add the potatoes and yams along with the onion, salt, pepper and cayenne.

Roast for 30 minutes. Toss frequently.

Remove and add the chives. Toss well and serve.

Roasted Garlic Succotash – Low Sodium Version

Place the corn kernels and water in a small sauce pan over medium high heat. Bring the water to a boil and immediately reduce the heat until the corn is simmering.

Add the salt and pepper. Cook for about 7 – 10 minutes until the water is almost evaporated.

Add the lima beans and cook for about 3 minutes until the water has almost evaporated.

Mash the roasted garlic into the butter using the tines of a fork. Place the garlic butter in the pan and toss until melted. Serve.

Roasted Garlic Succotash

Place the corn kernels and water in a small sauce pan over medium high heat. Bring the water to a boil and immediately reduce the heat until the corn is simmering.

Add the salt and pepper. Cook for about 7 – 10 minutes until the water is almost evaporated.

Add the lima beans and cook for about 3 minutes until the water has almost evaporated.

Mash the roasted garlic into the butter using the tines of a fork. Place the garlic butter in the pan with the lima beans and corn and toss until melted. Serve.