Spicy Brown Rice with Green Beans and Fresh Herbs - 6 WBMO

Spicy Brown Rice with Green Beans and Fresh Herbs
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From member Associate BMOS RikkiM. You need to spend a little time in the kitchen to make the Caribbean Seasoning Sauce , however, this sauce keeps well in the fridge. I've only used it with rice but it could be used to cook chicken, fish and other meats as well as veggies.

• 2 cups uncooked brown rice, washed
• 20 green beans, cut crosswise into ½ inch pieces
• 2 tablespoons Caribbean Seasoning Sauce found in the Condiments section of the Recipe Forum)
• 2 teaspoons red chili pepper flakes, optional

Put all ingredients into an electric rice cooker. Add 3½ cups water. Turn on rice cooker and allow to cook until rice is done.

Note: To make more or less rice, use 1 tablespoon Caribbean Seasoning Sauce per 1 cup of rice.

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Carb B, Free Veggies

Salsa Rice - 6WBMO

Salsa Rice
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From member Sharon Hamilton. I have a good way to spice up your rice!

• 1 cup brown or white rice
• 1 cup water
• 1 cup salsa (I made the one that came with the kit)
(BMOS Note: Or see Condiments Section, this forum for additional ideas.)

Put all ingredients in a saucepan and cook as regular rice.

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Carb B

Spicy Mexican Rice - 6WBMO

Spicy Mexican Rice
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From member credezio. Makes a great accompaniment to my Spicy Chicken Fajita recipe that is also in the forum.

• 1 teaspoon ground turmeric
• 1 teaspoon garlic powder
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander seed
• 1-2 teaspoons hot paprika (only use 2 if you like it really spicy. If you do not
  have hot paprika, just use 2 teaspoons of regular and add an extra pinch of
  cayenne)
• 1 pinch cayenne (ground red pepper)
• 3 green onions, green and white parts, finely sliced
• 1 green bell pepper, chopped
• 2 small tomatoes, diced
• 2-3 tablespoons nsa tomato paste
• 2 cups cooked brown rice
• a few tablespoons water

Place the turmeric, garlic powder, cumin, coriander, paprika, and cayenne into a cold sauté pan. Roast spices for a minute or two on medium heat. Add the green onions and the green peppers; sauté 1 to 2 minutes. Add tomatoes and sauté until tomatoes release their juices. Add rice and stir. Add tomato paste and stir until mixed through. Add a few tablespoons of water, a tablespoon at a time if the mixture appears too dry. Continue to heat until rice is heated thoroughly

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Carb B, Free Veggies

6 WBMO - Chicken Broccoli Rice

Recipe found here

Chicken Broccoli Rice 

chopped onion

vegetable broth

chopped fresh mushrooms

finely chopped broccoli florets

2 oz chopped cooked chicken breast

1/2 cup cooked rice

Simmer chopped onion in vegetable broth until tender. Add mushrooms, broccoli, and fresh parsley, chicken and rice. Add a little more broth if necessary and simmer until broccoli is tender.

Compatible with Body Type:
Breakfast
Morning Snack
Lunch A-B-C-D-E
Afternoon Snack
Dinner A-B-C-D-E
Evening Snack

This Recipe Contains: Protein B, Carbohydrate B, Vegetable A
 

6 WBMO - Gourmet Rice Pilaf

Recipe found Here

Gourmet Rice Pilaf 

 3 Cups Black Japonica and Wehani Rice Blend (available at New Frontiers)
5 Cups No Salt Added Chicken Broth (also available at New Frontiers, or make your own)
3 Bay Leaves
¼ Teaspoon Chili Powder
1 Tablespoon McCormick Salt Free Garlic & Herb Seasoning
1 Sweet Onion, Diced
1 Cup Baby Carrots, Diced
1 Portabella Mushroom, Diced
¼ Cup Fresh Cilantro, Chopped
1 Tablespoon Roasted Anaheim Chili, Finely Chopped
1 Tablespoon Balsamic Vinegar

Bring chicken broth to a boil in a large covered pot.  Add rice, bay leaves, chili powder and garlic & herb seasoning to broth.  Stir well, cover and simmer for about 20 minutes until rice is tender. While rice is cooking, sauté onion, carrots and mushroom in a large non-stick skillet. When rice is done, drain off any excess liquid then stir in sautéed vegetables, cilantro, chopped chilies and balsamic vinegar and serve. 

Servings:  About 12 cup servings containing  ½ cup Carb B

6 WBMO --RICE CUPCAKES

RICE  CUPCAKES

I'm a Type A, and a chef, and I decided to experiment. I make 3 days worth in advance, (anymore and they get "ripe") and then just grab them in the morning. They are perfect for meals-on-the-go. Fruit can be added if that is allowed on your diet, and I can only imagine how good they would taste with applesauce or pears.

1 cup cooked white rice
4 egg whites
1 teaspoon of your favorite extract (optional- I have tested vanilla, almond, and lemon, all with great results)
1 packet of Splenda (optional)

Combine all the ingredients in a bowl, and let sit for about 5 minutes so the rice can soak in as much flavor as possible. In non-stick muffin tins, fill 4 sections equally. The liquid must be as close to equal as possible in each cup.

Bake at 350° for approximately 8-12 minutes, or until the liquid is not liquid anymore. Options: Sweeter: Use the Splenda if you need that sweet craving fulfilled, or Just use half a packet if you don't want it too sweet. Coffee cake: Sprinkle ground cinnamon on top of the ones made with vanilla extract before you bake them. Pumpkin Apple: Sprinkle Pumpkin Pie spices and Apple Pie spices on top of the ones made with Lemon or Almond extract.

Storage: Do NOT cover them (Tupperware, plastic bag, whatever) until they are COMPLETELY cooled. Storing cooked rice in an airtight container while it is still hot can cause it to become sour, and the condensation in the container will make the cupcakes too soft and they will fall apart.

Gail had this to say about servings: 

The ingredients in this recipe are: 1 cup cooked white rice, 4 egg whites extracts and Splenda. it makes 4 muffins. This means each muffin contains 1/4 cup rice and 1 egg white. Now, compare that to your Fast Track card to figure out how much you're supposed to be eating any time you're allowed the combination of Protein and Carb.
So, for me as an A, 2 of these is one serving (plus a fruit if it's a pre-workout meal!).

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack
This Recipe Contains: Protein A, Carb B

6 WBMO - Heavenly Rice Casserole

From member ....

• 1 cup broccoli, chopped into small pieces
• ½ cup carrot, chopped into ½ " pieces
• 1 cup long grain white rice
• 2 cups defatted nsa chicken broth, heated (bring to a boil just before adding broth to ingredients)
• ½ cup water
• 1 medium onion, finely minced

Sauté onion in ½ cup water until transparent. Combine onion, rice, hot broth and chopped veggies in a non-stick baking dish and cover. Place in a preheated 325 degree oven for 20 minutes.

Great hot or cold!

Added note: I have also added some shredded or chopped chicken breast to this dish for an occasional change.

Be creative and try some of your favorite OP veggies. 

Compatible with Body Type:
Breakfast
Morning Snack
Lunch A-B-C-D-E
Afternoon Snack
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Carb B, Veggie A, Free Veggies

6 WBMO - Fried Brown Rice

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From member .... Another one from www.recipesource.com 

BMOS Note: Although the original recipe posted in early 2003 called for a handful of frozen peas and low sodium soy sauce, to keep this recipe completely on-plan we have made the substitutions below. 

• 4 cups leftover cooked, cold brown rice 
• 1 teaspoon minced ginger 
• 1 teaspoon minced garlic 
• 1 large onion, chopped 
• ½ lb mushrooms 
• 2-3 green onions, sliced 
• handful of fresh or frozen snow peas 
• any other compatible vegetables you have in your refrigerator, chopped
• soy sauce substitute (see Condiment Recipe Forum)
• water or nsa chicken broth as desired, for sautéing (optional)

In a large non-stick skillet, sauté the ginger, garlic, onion, mushrooms and any other vegetables that need pre-cooking, for about 5 minutes over medium-high heat. (BMOS Note: You may add a bit of broth if you wish, or rely upo the vegetables' natural moisture for sautéing.) Transfer to a bowl. Dry off bottom of skillet, return to heat and add rice. Dry fry rice for a while, until some it turns golden brown. Add back cooked vegetables, green onions, and snow peas. Sprinkle with soy sauce substitute to taste and mix well. 

Compatible with Body Type:
Breakfast
Morning Snack
Lunch A-B-C-D-E
Afternoon Snack
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Carb B, Veggie A, Free Veggies

6 WBMO - Greek Spinach and Rice

From member .... When I was a little girl, both my grandmother and mother made a wonderful spinach and rice dish. I adjusted it to plan, and it's still as yummy as ever! This dish is wonderful served cold.

• 1¾ cups long grain rice (white or brown) 
• 3 (16 oz) packages nsa frozen chopped spinach 
• 2 tablespoons nsa chicken broth 
• lemon juice, to taste 
• lots of dill

Combine ingredients in large pot, and cover with water. (Use a little less water than you would normally to cook rice, as the spinach will add some moisture). Bring to a boil, then cover and reduce to med/low and simmer for about ½ an hour. 

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Carb B, Free Veggie

6 WBMO - Breakfast Cupcakes

From member ...... Hi there- I'm a Type A, and a chef, and I decided to experiment. I make 3 days worth in advance, (anymore and they get "ripe") and then just grab them in the morning. They are perfect for meals-on-the-go. Fruit can be added if that is allowed on your diet, and I can only imagine how good they would taste with applesauce or pears.

• 1 cup cooked white rice 
• 4 egg whites 
• 1 teaspoon of your favorite extract (optional- I have tested vanilla, almond, and lemon, all with great results) 
• 1 packet of Splenda (optional)

Combine all the ingredients in a bowl, and let sit for about 5 minutes so the rice can soak in as much flavor as possible. In non-stick muffin tins, fill 4 sections equally. The liquid must be as close to equal as possible in each cup. Bake at 350º for approximately 8-12 minutes, or until the liquid is not liquid anymore.

Options:
Sweeter: Use the Splenda if you need that sweet craving fulfilled, or Just use half a packet if you don't want it too sweet.
Coffee cake: Sprinkle ground cinnamon on top of the ones made with vanilla extract before you bake them.
Pumpkin Apple: Sprinkle Pumpkin Pie spices and Apple Pie spices on top of the ones made with Lemon or Almond extract.

Storage: Do NOT cover them (Tupperware, plastic bag, whatever) until they are COMPLETELY cooled. Storing cooked rice in an airtight container while it is still hot can cause it to become sour, and the condensation in the container will make the cupcakes too soft and they will fall apart. 

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Protein A, Carb B