I hope you and your family enjoy this as much as I do. It makes me so mad that to get decent, healthy food requires 50 hours per week of research to find out what the hell we’re actually consuming.
1- 1/2 cups Basmati or other long grain white rice
3 TBSP unsalted butter
2 oz. Vermicelli, broken into 1 inch pieces (there is a German noodle that’s already broken up but I can’t think of the name off hand)
1 onion grated (box grater, I guess the essence but not pieces is what they want)
1 clove garlic, minced
2 1/2 cups chicken broth
1- 1/4 tsp.salt
3 TBSP minced fresh parsley
Put rice in a medium bowl and cover with HOT tap water by 2 or 3 inches. Let it stand for 15 minutes.
Using your hands, gently swish the grains to release the excess starch. Carefully pour off the water, leaving rice in the bowl. Add cold tap water to rice and pour off. Repeat adding and pouring off cold water 4 or 5 times, until water runs almost clear. Drain in a fine mesh strainer (I use cheesecloth, I don’t have a strainter that fine)
Melt butter in a saucepan over medium heat. Add pasta and cook, stirring occasionally until browned, about 3 minutes (WATCH THIS STEP…it’s like toasting pine nuts…it happens VERY FAST)
Add onion and garlic and cook, stirring occasionally until onion is soft but not browned-about 4 minutes.
Add rice and cook, stirring occasionally, until the edges of the rice begin to turn translucent, about 3 minutes. Add broth and salt and bring to the boil. Reduce heat to low, cover and cook until all liquid is absorbed, around 10 minutes. Fluff with a fork, stir in parsley and serve. Serves 4 to 6
Now you can serve your family a healthy version without needing a degree in chemistry to understand what all is in the packaged junk.
The eggless Egg Salad can be found HERE on Christina Pirello’s site. This is SO good and I’m happy I can eat this as much as I want without worrying about cholesterol. I guarantee you, if you make this with nobody around, nobody will be able to tell it’s not egg salad. Absolutely ndelicious…looks and taste wise. Let me know how it goes!
Typing this up just made me realise that there’s all kinds of crap in places we never think to look. For instance, I found triglycerides in garlic powder. I forget which brand but watch your labels. I used to put garlic powder on my salads with total abandon thinking it was healthy and I was doing my body good. NEVER thought to look to see what was lurking in it. Triglycerides were the LAST thing I’d expect to find. Now I just mince up a clove of real garlic & toss it in my salad.
I also used to buy Carolina Brand Yellow Rice. Until I noticed it also contained trans fats. If there’s partially hydrogenated anything in something like rice or garlic powder I think we, the consumer, have a right to know. So I wrote to Carolina Brand company asking why there are trans fats in rice. They replied that they’d get back to me. About 2 weeks later I got an email from a “Scientist” at that company asking exactly which product, UPS code and all. I said you don’t need to know the UPC code..I’m telling you your YELLOW RICE has trans fats in it. WHY? They never responded even after I fired off 3 or 4 more asking why so I vowed I was going to spread the word as wide as I could. Why does a ‘scientist’ need to reply? It’s a question any employee at that company should be able to answer..weather it’s in rice or flour or whatever. If its to prevent caking, I’d rather use a skewer and break a caked product up myself (think SPIKE seasoning). As someone who has always eaten pretty healthy (not a big meat fan and never was), I was shocked to learn I had high cholesterol about a decade ago…went to a dietician to try & get to the bottom of it and she wanted me to pretty much eat nothing but nuts. I said I’m a sushi fan, I will not give up sushi and if I altered my diet anymore than do, I’ll be eating dried twigs and dead leaves. What the food industry is doing to those not alert is CRIMINAL.
I used to LOVE Cento Pepperoncini. I grew up with them in salads. I don’t like the artificial colouring in them and had stopped buying them for the past 5 years or so. I now use Jeff’s Naturals Pepperoncini available on Amazon. There’s maybe 5 ingredients in them, all can be pronounced by us everyday people and the yellow colouring if not a toxic FDC dye, but it comes from the healthy Turmeric seasoning. And the taste? For the first time in my 47 years I think I’ve actually tasted these and it’s put of this world good…VERY different from the chemical laden crap Cento sells.
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