Recipe Tag: Starches

Low Sodium Savory Lemon Rice

Place a medium sauce pan over high heat. Add the water, chicken stock and salt. Place the whole clove of garlic in the water.

When the liquid boils, stir in the brown rice, lemon zest and lemon juice.

Reduce heat to medium-low and simmer, partially covered, for about 25 – 30 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 about 5 minutes before serving. Remove the garlic clove and discard before serving.

Low Sodium Jasmine Rice

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

Reduce heat to medium-low and simmer, partially covered, for about 20-30 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 serving.

Low Sodium Roasted Garlic Mashed Potatoes

Place the water in a large stock-pot over high heat.

Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.

Cook the potatoes about 15 – 20 minutes, until slightly soft in the middle. They should give when squeezed.

Remove from heat and drain water. Add butter, buttermilk, milk, salt and roasted garlic. Mash potatoes until creamy and the roasted garlic is well blended. I like to leave some chunks of potatoes. If you like them smooth, be careful because over mashing will result in pasty potatoes.

Add ground black pepper to taste.

Coumadin Safe Dirty Rice

In a medium-size saucepan, heat 2 1/2 cups water and the salt. When the liquid comes to a boil, stir in the brown rice.

Lower the heat to medium-low and simmer, covered, for 40 to 45 minutes. Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains (about 1 tablespoon), remove the pan from the burner and let it stand, covered, for 3 minutes.

While the rice is cooking, heat the oil in a medium-size skillet over medium heat. Add the shallots and cook for 1 minute, stirring occasionally.

Add the white part of the green onions and cook for about 1 minute.

Add the peppers and cook for about 5 minutes, stirring frequently.

Add the cumin, chili powder, oregano, and cayenne.

Cook for about 1 minute, stirring until the spices are well blended.

When cooked, set the veggeis aside until the rice is done.

When the rice is cooked and has stood for 3 minutes, add the spiced veggies and the green onion tops to the rice and stir well.

Serve.

Low Sodium Cinnamon Rice

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

Reduce heat to medium-low and simmer, partially covered, for about 15 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 serving.

Low Sodium Cilantro Rice

In a medium sauce pain, heat the water, black pepper and salt. When the liquid boils, stir in the rice.

Reduce heat to medium-low and simmer, covered, for about 25 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.

Add the butter and the chopped cilantro.

Stir and let the rice stand, covered, for 3 minutes before serving.

Low Sodium Cilantro Lime Rice

Shake the can of coconut milk very well before opening it.

In a medium sauce pain, heat the coconut milk, water, salt and lime juice. When the liquid boils, stir in the rice.

Reduce heat to medium-low and simmer, covered, for about 40-45 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. Fold in the chopped cilantro and serve.

Roasted Chili Sweet Potatoes

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

When hot add the olive oil to the pan. Swirl to coat.

Add the yams, onions, garlic, jalapenos, rosemary, salt and pepper.

Toss well.

Place the pan in the oven and roast for 15 minutes.

Stir the potatoes and return the pan to the oven.

Roast for another 15 minutes.

Remove and toss well.

Increase the heat to 375°F and roast for another 15 minutes.

Serve.

Low Sodium Cheesy Quinoa

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

When the water boils, add the quinoa. Reduce the heat to a high simmer. Cover the pan partially. Cook until the water is almost evaporated. Stir occasionally.

When the quinoa is just tender, add the goat cheese, the parmesan cheese and salt. Stir until the cheese is melted and serve.

Low Sodium Creamy Cauliflower with Lentils

Place 3 cups water in a medium sauce pan over high heat.

When the water is boiling add the lentils, stir and reduce the heat to a simmer.

Cook slowly until the lentils are tender and the water is evaporated – about 20 to 25 minutes.

You may have to add more water if the water evaporates before the lentils are tender. Add water 1/4 cup at a time.

When the lentils are done, set aside.

While the lentils are cooking, place 2 cups water in a medium stock pot fitted with a steamer basket over high heat.

Place the cauliflower in the steamer basket and steam for about 20 – 25 minutes until soft.

Using a blender or a stick blender, pureé the cauliflower until smooth.

Add the light coconut milk, salt, and pepper, and pureé.

Fold the lentils into the cauliflower and serve.