Canice! I found something for you!

[ErinM]

And also for all vegetarians and veggie loving people as well!

I found a new roundup called "No Croutons Required" that just started in February and will be devoted to vegetarian soups and salads. Every month, there will be a different theme. From what I can tell, March is Spicy Soups.

Here's a link to #1...http://foodandspice.blogspot.com/2008/02/no-croutons-required-roundup.html

Enjoy, everyone! I know I will!

[Jessica K]

ErinM,

Thank you for posting this link! I found several delicious recipes in this month's round-up, along with several food blogs I'll return to again. Can't wait for next month!

[Canice]

Well, that's fun! Definitely need to spend some more time there. For now, the Hungarian Mushroom Soup gets a spot on the top of my list - what a great idea that is.

Thanks, Erin!

[Libra20]

I love Lisa's site (I've been a fan for a while) and am very excited about her new round-up.

[rjbq]

What would you substitute for the 'boil-in-bag' rice in this recipe? It's from the March '08 magazine.

Parmesan Chicken Rice Casserole

Ingredients

Cooking spray
1 cup chopped onion
2 garlic cloves, minced
2 (3 1/2-ounce) bags boil-in-bag brown rice
1/3 cup dry white wine
8 skinless, boneless chicken thighs (about 1 3/4 pounds)
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon salt
2 cups fat-free, less-sodium chicken broth
3 tablespoons whipping cream
1/3 cup (1 1/2 ounces) shredded Parmesan cheese
Preparation
1. Preheat oven to 450°.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 2 minutes. Add garlic; sauté 30 seconds. Remove rice from bags; add to pan. Sauté 30 seconds. Stir in wine; cook 30 seconds or until liquid almost evaporates. Spoon rice mixture in an even layer into a 13 x 9–inch baking dish coated with cooking spray.

3. Arrange chicken thighs in a single layer over rice mixture; sprinkle evenly with thyme and salt. Combine broth and cream, stirring well; pour over chicken and rice mixture.

4. Bake at 450° for 15 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until chicken is done.

[funniegrrl]

Boil-in-bag rice is par-cooked. So I would sub an equal amount by weight of raw rice, and increase liquid and cooking time. OR cook the rice first, and skip the part where it's sauteed in the pan.

[potato_moose]

I'm really glad you asked this. I didn't realize it was par-cooked. I haven't done any recipes yet where it would have mattered, but eventually, I would have had something fail because I thought I could just substitute an equal amount of regular rice.

[EllenL]

Thanks, Erin! The entire blog is wonderful.

[CLModerator]

I have accidentally merged the boil-in-bag rice question into this thread. No, I can't figure out how I did it, either. I apologize for the inconvenience.

Jen

[ljt2r]

I have accidentally merged the boil-in-bag rice question into this thread. No, I can't figure out how I did it, either. I apologize for the inconvenience.

Jen

LOL!! It's good to know the moderators are human too. ;)

[CLModerator]

LOL!! It's good to know the moderators are human too. ;)

Er, maybe a little too human sometimes... ;)

In the meantime, who's hungry for some vegetarian dishes with parboiled rice...?

[bobmark226]

I have accidentally merged the boil-in-bag rice question into this thread. No, I can't figure out how I did it, either. I apologize for the inconvenience.
Jen

http://community.cookinglight.com/images/buttons/yellowcard.gif

Reason: screwed up boil-in-bag thread.

[fci5767]

http://community.cookinglight.com/images/buttons/yellowcard.gif

Reason: screwed up boil-in-bag thread.

My baby is sitting here wondering why I'm laughing so hard.

[CLModerator]

I kind of had a feeling this was coming...:p