So which is better...pasta or rice?

[Jewel]

I'm back to work, and I am trying to get some lunch ideas lined up. I can't do salads every day, they just don't satisfy! I'm not a daytime veggie person, no matter how hard I try! I like protein and carbs during the day, then save my protein and veggies for dinner. I want to be able to make up a big pan of something and then spoon out a portion every day for lunch. I like simple stuff like rice or pasta with a light bottled Sesame or Thai Peanut dressing, or even a light Asian Soy Sauce type sauce mixed in. I LOVE Orzo and find it really convenient, but if rice is better FOR me, then why eat rice-shaped pasta when I can eat rice? http://www.cookinglight.com/bbs/wink.gif

I remember in my Weight Watchers days that pasta is actually lower in fat and calories, but rice is better for you nutritionally as long as it's brown rice. I've never liked brown rice, but someone on this board suggested Brown Basmati and I've bought some, but have yet to try it. I'm game, if I can find something good to do with it!

So if I'm going to make up a 6 or 7 serving pot of bag lunches, should I be concentrating on Orzo (or another kind of pasta) and a sauce or dressing of some kind, or should I be concentrating on finding ways to enjoy brown rice? And, as long as I'm asking, any good simple dressings or sauces to put on either? I have a microwave at work so I can do hot or cold, and I'm not opposed to shredded carrots and/or green onions in my lunch! Just can't be salad or greenery-based. Any ideas? Thanks! http://www.cookinglight.com/bbs/biggrin.gif

[gertdog]

Jewel,

When I saw your subject (which is better...?) I was already to weigh in and vote for PASTA! I adore pasta. But after reading your post I see that you actually are wondering what's better for you nutritionally. Phooey... I'm stumped on that part of the question.

I would, however, like to make a plug for whole wheat pasta (perhaps as a sometime replacement for orzo?). I discovered Bionaturae organic whole wheat penne and spirals and love them. They have a fantastic amount of fiber (5g per 2 oz serving), a nice amount of protein, and taste great with stronger-flavored dressings and ingredients (think sundried tomatoes, feta cheese, etc).

Actually, I was thinking that your balsamic vinegar-lemon juice mixture might make a nice pasta salad dressing.

And here's a cold rice salad recipe that I love for summer. Not light but lots of good protein. It's from the Moosewood Cookbook by Mollie Katzen. It's a little effort to assemble all the ingredients, but it makes a ton... would definitely get you through a week of lunches.

Sri Wasano's Infamous Indonesian Rice Salad

INGREDIENTS:

1/3 cup peanut oil
3 tablespoons Chinese sesame oil
1/2 cup orange juice
1 medium clove garlic, crushed
1/2 teaspoon crushed red pepper flakes
2 tablespoon tamari or soy sauce
1 teaspoon salt
2 tablespoons cider vinegar
1 cup fresh pineapple, chopped
2 minced scallions
1 stalk celery, finely minced
1/2 pound mung bean sprouts
1/2 cup raisins
1/2 cup peanuts, chopped
1/2 cup toasted cashew pieces
2 tablespoons sesame seeds
1/2 sliced cup green bell pepper
1/2 cup red bell pepper, sliced
1 cup (8 ounce can) thinly sliced water chestnuts
2 cups brown rice

PREPARATION:

1. Cook rice in 3 cups of water, until tender.

2. While the rice cooks, combine the first nine ingredients in a large bowl to prepare the dressing.

3. Mix remaining ingredients and set aside.

4. Add hot rice to the bowlful of dressing. Mix well, and add the remaining ingredients.

Cook's Notes: If you prefer a sweeter dressing, 1-2 tablespoons of honey or brown sugar may be added.

Stephanie's notes: I don't like celery so I skip it. I also use fewer bean sprouts and more pineapple. Sometimes I add tofu cubes; you could probably add chicken too.

Jewel, I may have missed this in another thread, but now that you are post-operation can you pretty much eat as you please, within reason?

Stephanie

[amanda]

You might want to try whole-wheat pasta (you could probably find orzo). I'm not sure of the exact nutritional info, but at least it is not as refined as regular.
A simple thing that I make for lunches is brown rice (you could try your basmati) with shredded chicken, a jar of salsa and a cooked bag of frozen corn. It is really quick and simple, but tastes very good. Maybe too many veggies?
Good luck http://www.cookinglight.com/bbs/smile.gif

[DmOrtega]

If you don't mind taking baggies of ingredients to work, you can try this.

A favorite in our house, including my son, is Brown Rice and Black Bean Burritos. All measurements are to taste and can be made as needed.
On a flour tortilla, spread cooked brown rice, a couple of spoons of black beans, some cheddar cheese. Heat in the microwave, on a plate, till cheese has melted. Add salad mix, or whatever you have, salsa, sour cream.
We also vary the rice and beans to whatever we have on hand. It is a fast and very tasty meal. Enjoy.

[DmOrtega]

We tend to put everything into tortillas, especially leftovers. If I order rice and teriyaki chicken, I love to put the rice, chicken, teriyaki sauce into a tortilla, heat and add salad greens. I guess you can call this a wrap. Putting food into tortillas can extend a small portion of food because you don't need much.

You can also use pita bread to hold salads.

[This message has been edited by DmOrtega (edited 05-29-2001).]

[emilycat]

All right, grain queen to the rescue http://www.cookinglight.com/bbs/biggrin.gif

It completely depends on which types of rices and pastas you're referring to -- either way, whole grain varieties are better for you -- refined means less fiber and other nutrients. I don't even bother buying white rices or pastas because they're so void of those things (and I don't think they taste as good.)Okay, so I'm a grain snob, too http://www.cookinglight.com/bbs/wink.gif
If you're trying to compare brown rice to whole wheat pasta, I'm not sure you can say one is better for you than the other, but my pasta has way more fiber per serving than brown rice (about 6-7g vs. 2-3g) and many more vitamins and minerals than rice. If you're battling between brown rice and refined pasta, though, go for the rice. Or start experimenting with some other grains, like quinoa, bulghur and kamut, which are nutritional powerhouses and offer so much more taste and variety.

Okay, I'll step down from the grain billboard now http://www.cookinglight.com/bbs/smile.gif

[Jewel]

Thanks to all, and Emily I agree with you. I use whole wheat pasta, but I love the convenience of Orzo (for scooping and measuring purposes) and I have YET to find WW Orzo! I think I would like WW pasta better for lunch anyway, but what in the heck do I put on it? I a Peanut Butter Junkie but I can't do Peanutty Noodles and Finger-Licking Peanut Sauce on a consistent basis because of that dreaded fat in the peanut butter. I know, I know...it's a GOOD fat. Tell that to my thighs http://www.cookinglight.com/bbs/wink.gif .

I love Asian-style sauces and marinades, and I would love to make a light sauce of some kind to toss with that pasta that could be eaten hot or cold, depending on my mood! I can't just sprinkle soy sauce, it wouldn't do the trick. I'm looking for some kind of soy sauce/sesame oil/crushed red pepper type of recipe I think. I could toss that type of sauce with just about any type of WW pasta OR rice for that matter! Just don't know what ratios to use, or what other ingredients to toss in there! I'm not really a citrus-y kind of person, I prefer more spicy than fruity. (DH can confirm that! http://www.cookinglight.com/bbs/tongue.gif )

[funnybone]

I'm off topic here, but I can't eat pasta for lunch because it makes me tired and I yawn all afternoon. Anyone else have this problem?

[This message has been edited by funnybone (edited 05-29-2001).]

[AD]

Pasta makes me a bit tired too. Anyway, I want to add that pasta is much worse on my digestive system. It often makes me bloated and more stuffed. Rice is a lot easier to digest (and it can't cause gas as pasta can). However, if you are dieting, the decision may be difficult. Neither one has any significant fat value, and the calories are about the same, but can vary with different types of rice.

As far as nutrients, the refined forms are enriched and they are equally as healthy in white and brown forms. Fiber is the only difference. Brown rice doesn't have a lot, but whole wheat pasta has 6 grams per cup.

Just for something unusual, you might also consider rice pasta. It comes in both plain and brown rice forms. That way you get rice in the form of pasta.

[sneezles]

Jewel,
I'm sorry but the whole gist of your request left me in a quandry...why make 6-7 lunch servings when I know that your dinners have got to be just as enjoyable as a lunch? Can you not make extra portions for all your dinners...sans making a separate lunch? Who needs the trouble or the worry of making an entirely different meal when an extra portion will do?

[kwormann]

I also agree with the pasta-at-lunch-yawning thing. In fact, I usually have more protein and less carbs at lunch for this reason, then flipflop at dinner http://www.cookinglight.com/bbs/smile.gif

[Jewel]

Sneezles, you're right, I could take leftovers. BUT: I rarely have them! I freeze my pork chops and chicken breasts in 'twosies' so I really only make dinners for two around here. The pot of soup two times per month is something I can take, but I really want to do something a bit different for lunches. Besides, if I did have anything left in the fridge my wonderful leftover-loving DH would call dibs on it.

I've always had a real problem with portion control, and even a more serious problem with afternoon snacking. If I fix something for lunch that I look forward to and really enjoy, then I am less likely to sneak to the vending machine or pork out on Pirate's Booty when I get home! I have always loved pasta and rice, and thought that if I did something kinda lip-smacking with either of those, it might curtail possible afternoon binge. http://www.cookinglight.com/bbs/rolleyes.gif I'm trying really hard to think twice before I do it, but having that hunger and that 'food desire' taken care of at lunch would help so much!

[sneezles]

Sorry, Jewel, but you just might have to work really, really hard on that portion control issue! I mean, after all, when exactly do you have the time to make 6-7 lunches? Never mind the fact that boredom in a diet is a key factor to falling OFF said diet!
You have been through so much personnaly, much more so than you "average" dieter, surely you have a greater chance of control that the "average" dieter?

Cooking 4-7 dinners a week gives most anyone the option for lunches...just like in a restaurant-the dinner plate comes and you know that it is too much so you ask for the "to go" box before yo start to eat and remove the amount that you don't need right then...same as when you are cooking the meal!

[SoCal]

Hi Jewel, I found whole wheat couscous at Trader Joe's this past weekend. It has 7g of dietary fiber per serving. If you like couscous, CL June, 2000 has some great 'salad' type recipes. I made the Picnic Couscous Salad for my lunch this week. It is tasty and filling not to mention quick to make (besides chopping vegetables). If you don't have that issue and would like the recipe let me know.

[This message has been edited by SoCal (edited 05-29-2001).]

[Grace]

The Herb-Marinated Mozzarella wraps are absolutely wonderful, and the recipe only makes 4 (and they're only 230 cals each, and I used whole wheat tortillas for extra fiber!). Make up the ingredients, and then assemble one sandwich in the morning to take with you. Or, the Spring Tortellini Salad is FANTASTIC! I put this in a little tupperware bowl, along with a fruit salad or piece of fruit and coolie pack to keep it all cool, and voila! A FABULOUS lunch! I could think of some more ideas if those don't sound good to you. Oh, and I agree that couscous salads are wonderful too. I like the Chickpea and Nectarine Couscous salad (sounds weird, but someone made it for our supper club and it is outstanding!) Oh, and the Confetti Chicken Salad is perfect take along lunch food too!

Thought of something else - one of my all-time favorite CL recipes is the Ginger-Peanut Chicken Salad Wraps! You could make the filling, put it in a tupperware, bring whole wheat tortillas and lettuce wrapped separately, and then assemble your wrap right before you eat it (the filling is a tad juicy, and would make the wrap really soggy if you assembled it in advance). But these are to die for. I make them for dinner a lot, and I send the leftovers just as I described with my husband for lunch. He loves it.

[This message has been edited by Grace (edited 05-29-2001).]

[gertdog]

Okay Jewel!

Here's a soy sauce/crushed red pepper/sesame oil recipe for you. We make this often... I add tofu kan and red pepper strips, and serve over brown rice to make a meal. You could certainly make just the dressing and mix it with rice or pasta and veggies or chicken etc. Warning... it is definitely a spicy little dressing!

SPICY COLD-TOSSED BROCCOLI

1 bunch broccoli (about 1 lb.)
1/4 c. soy sauce
1 T. sugar
2 T. clear rice vinegar
2 T. sesame oil
1 T. minced fresh ginger root
1 T. minced garlic
3/4 t. chile pepper flakes

With a sharp knife, peel off the tough skin from the broccoli stalks. Cut off the florets and cut the larger ones into small florets. Cut the stalks on the diagonal into 1-inch pieces.

Heat a large pot of water until boiling. Add the broccoli and boil for about 3 minutes, or until just tender. Drain in a colander, cool under cold running water, and drain again. Place in a bowl.

Combine the soy sauce, sugar and rice vinegar in a small bowl and stir to dissolve the sugar.

Heat a wok or a skillet, add the sesame oil, and heat until hot. Add the ginger, garlic and chile flakes and stir-fry for about 10 seconds, or until fragrant. Add the soy sauce mixture and cook for about 30 seconds, stirring constantly. Pour over the brocoli and toss to coat.

Let sit for at least 30 minutes at room temperature, or cover with plastic wrap and chill for several hours before serving. Makes 6 servings.

From Nina Simonds China Express cookbook.

[luv2cook]

I make extra servings for dinner and we use them for lunch the next day. I find it takes the stress of having to make something in the morning for lunch and my hubby doesn't starve!

[Leanne]

I do what others have said - make some extra for dinner to take with me to lunch. It helps us with portion control at night. We could easily finish off the amount I make, but knowing I want some for lunch keeps us from eating what we don't need.

Other than that - my DH loves chicken salad - so I keep some of that made up all of the time. My lunch today was Chx salad, carrots, cucumbers, a little cheese & some pita bread. (Sorry that doesn't fit in with the noodle/pasta thing.)

I also love to pack a piece of fruit that I'll eat later in the day to curb late-afternoon hunger. (even if I want to eat it when I eat the rest of my lunch - I'm always happy that I don't.)

For the spicy pasta part - If you want a guesstimate at a recipe (It's something I throw together), we've been making great pasta with leftover steaks. Very filling & yummy. Great way to use leftovers from eating out.

[emilycat]

Jewel,

I very frequently make lunch the morning of to take to work, since I often make one-servings dinners. Quite often they're pasta salad-type deals that I can either eat cold or warm (although I usually prefer to heat them up).

Just to give you an idea, I love tossing whole wheat penne with chopped ripe tomatoes, scallions, white beans and either feta or chevre, maybe with some wilted spinach or Swiss chard, too. When you heat it, the cheese gets all melty, and I think it's truly delicious. It's also a cinch to throw together, and a great dose of fiber and protein in one yummy package. If you'd like, I have some books at home with a bunch of grain and pasta salads; I can flip through them later and let you know what I have -- I'll type up whatever you're interested in. http://www.cookinglight.com/bbs/smile.gif

[Jewel]

Thanks Emily! I love WW Pasta, and usually try to limit myself to about a cup or cup and a half serving. Not big on tomatoes and greens (I know, I know!) but I think I could adapt eventually to some veggies in my pasta, but NO tomatoes. I can eat 'em cooked and crushed in sauces and stuff, but NO big chunks, even cooked. I cannot eat a raw tomato in any way! My dad sprinkles salt on those things and eats them like an apple. Vile!

I like the chicken and WW Penne idea, with maybe a light sauce. I've also remembered Garlicky Brown Rice and will have to try that one if I can master the brown rice! http://www.cookinglight.com/bbs/biggrin.gif Thanks!

[This message has been edited by Jewel (edited 05-30-2001).]

[Jewel]

Originally posted by SandyM:


I simply cannot imagine a better moment in time - squatting in my garden in the hot August sun, pulling a ripe tomato from the vine, wiping it clean, inhaling its very essence from the stem end, and savoring every last juicy bite. I feel badly that you cannot enjoy this treasure like I do!!! http://www.cookinglight.com/bbs/biggrin.gif



Oh Sandy...I enjoy my own treasures that do NOT involve icky seeds and gelatinous tomato goo oozing out from those little caverns between the tough little fibrous walls inside that yucky fruit.

I cannot imagine a better moment in time than slicing into a Virgin block of Tillamook Cheddar Cheese that has yet to be touched by any human, inhaling that slightly sour aroma, then taking that first creamy bite. THAT my friend, is a TREASURE!! http://www.cookinglight.com/bbs/wink.gif



[This message has been edited by Jewel (edited 05-30-2001).]

[SoCal]

DmOrtega,

I'd be glad to post the recipe but it won't be until tonight. Hope that is OK?

[SandyM]

<giggling>

Touche!! http://www.cookinglight.com/bbs/biggrin.gif

[SoCal]

Here you go DmOrtega. Hope you enjoy!

(* = my notes)

Picnic Couscous Salad

This piquant, lemony salad also makes a light lunch by itself.

1 1/4 cups fat-free, less-sodium chicken broth or water
1 cup uncooked couscous (* I used whole wheat couscous)
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon olive oil
3/4 teaspoon Dijon mustard (* I just realized I used 3/4 tablespoon!)
1 cup quartered cherry tomatoes (* I used plum tomatoes, cubed)
1/2 cup chopped pimento-stuffed olives
1/4 cup chopped red onion
1/4 cup chopped fresh parsley (* I left this out since I forgot to buy it!)
1/4 teaspoon salt (* Also left out due to saltiness of olives)
1/4 teaspoon freshly ground black pepper
1 (15.8-ounce) can Great Northern beans, rinsed and drained (* I used frozen/cooked soy beans)

1. Bring the broth to a boil in a medium saucepan; gradually stir in the couscous. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork; cool (* I missed this part!).
2. Combine lemon rind, juice, oil, and mustard in a large bowl; stir well with a whisk. Add couscous, tomatoes, and remaining ingredients; toss well.

YIELD: 5 Servings (serving size: 1 cup)

CALORIES 236 (19% from fat); FAT 4.9g (sat 0.7g, mono 2.8g, poly o.5g); PROTEIN 10.4g; CARB 40.7g; FIBER 5.4g; CHOL 1mg; IRON 4.1mg; SODIUM 449mg; CALC 85mg

[kwormann]

Jewel, let me tell you how I help with portion control. This is an example day:

I make a sandwich with 2 eggwhites and 2 slisce soy sausage on wheat toast. I eat half at 7 am and the other half at 9 withsome V8.

At lunch, I have bean salad, 1/2 wheat pita and green salad. I leave 1/2 of the bean salad to have about 2 with a diet coke or sprite. This way Im eating several times a day, but not eating any more food.

Kim

[Jewel]

Thanks Kim, that's kind of what I was doing when I was on the Turbo Diet. Eating every 2 or 3 hours really helps! It's just that I got SO sick of packing 6 meals to take to work! I planned on doing what you suggested. Today I ate half my rice about 11:30, and the other half about 2:30. Lots of water helps too!!

Now if I could just keep my fingers out of the cookie jar when I came home from work!! http://www.cookinglight.com/bbs/biggrin.gif

[emilycat]

Gotcha. No tomatoes. http://www.cookinglight.com/bbs/biggrin.gif

[SandyM]

Originally posted by Jewel:
My dad sprinkles salt on those things and eats them like an apple.

Sorry - way off topic here - but......

I simply cannot imagine a better moment in time - squatting in my garden in the hot August sun, pulling a ripe tomato from the vine, wiping it clean, inhaling its very essence from the stem end, and savoring every last juicy bite. Oh Jewel - you are far too precious.....but I feel badly that you cannot enjoy this treasure like I do!!! http://www.cookinglight.com/bbs/biggrin.gif

[DmOrtega]

Originally posted by SoCal:
... I made the [b]Picnic Couscous Salad for my lunch this week. It is tasty and filling not to mention quick to make (besides chopping vegetables). If you don't have that issue and would like the recipe let me know.

SoCal --- Can you post the recipe? TIA!

[This message has been edited by DmOrtega (edited 05-30-2001).]

[kwormann]

Emliy....Im always in the market for another bean/greens/grains salad if you are so inclined (altho' I adore tomatoes http://www.cookinglight.com/bbs/biggrin.gif)
Kim

[emilycat]

Kim,

I didn't have much time last night to get anything together, but my evening's totally free tonight, so I'll be sure to post some for you http://www.cookinglight.com/bbs/smile.gif

[Maggie]

My favorite lunch is pasta salad made with orzo on a bed of lettuce (anything from iceberg to mesclun works for me). I usually make a huge bowl of it on Sunday afternoon and then all I have to do in the morning before work is assemble a bed of some sort of lettuce, spoon the pasta salad on top and add a handful of grape tomatoes. I vary the ingredients in the pasta salad but here's my favorite:

1 package orzo, cooked and drained well

1 package Good Seasons Italian dressing mix, prepared without water and about 1/2 the oil called for (I'm a little embarrassed to admit to this ingredient, but I really love it)

1 or 2 yellow, orange, or red bell peppers, diced

1 cup black olives, halved (sometimes I just use canned black olives, depends on what I have on hand)

1/4 cup very finely chopped green olives

1 or 2 cups tomatoes, chopped (I love the grape tomatoes and use them most of the time but any type is really just fine)

1 package feta cheese, crumbled

Just mix all of this together and chill before serving. It makes a ton and stays fresh for a good 5 days in the refrigerator, except that the tomatoes get yucky after about a day. So if I'm not serving it immediately I leave out the tomatoes until I'm ready to serve it. If I make this just to take for lunches I add tomatoes to my serving as I assemble it in the morning.

[DmOrtega]

SoCal --- Thanks, I was able to print it out before getting kicked off of the bb. Today has not been good for getting on this bb.

[kwormann]

I look forward to the recipes Emily http://www.cookinglight.com/bbs/smile.gif

[SoCal]

You are very welcome DmOrtega! I hope you enjoy the recipe as much as I did. I finished mine up today for lunch and added some leftover (hard to believe I had any leftover!) Copper River Salmon on top...YUM.

[olive101]

I just made this recipe and I thought is was very good. I don't usually eat WW pasta, and this recipe was a great intro. Sorry, Jewel, it has tomatoes, but you could probably sub something else.

WHOLE-WHEAT PASTA SALAD WITH GRILLED ZUCCHINI AND OLIVES
Whole-wheat pasta is a flavorful alternative to pasta made from white flour. The tan color is particularly attractive when set off by cheese-in this case ricotta salata or feta.

1 1/2 pounds vine-ripened tomatoes chopped
1/2 cup red onion, chopped fine
2 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
2 tablespoons red-wine vinegar
1/4 cup olive oil (preferabley extra-virgin) plus additional for brushing
zucchini
1 1/2 pounds zucchini, cut diagonally into 1/3-inch-thick slices
1 pound whole-wheat penne or other tubular pasta
2/3 cup Kalamata or other brine-cured black olives, chopped coarse
6 ounces ricotta salata or feta cheese, diced
1 1/2 cups whole small or torn large fresh basil leaves
In a large bowl gently stir together tomatoes, onion, garlic paste, vinegar, and 1/4 cup oil.
Brush one side of zucchini slices lightly with additional oil and season with salt and pepper. Heat a well-seasoned ridged grill pan over moderate heat until hot and grill zucchini, oiled sides down, in batches, brushing tops with more oil before turning, 1 to 2 minutes on each side, or until just tender but not soft. Transfer zucchini as grilled to a small bowl.
In a kettle of salted boiling water cook pasta until just tender and drain well. Add hot pasta to tomato mixture and toss well. Cool pasta slightly and stir in zucchini, olives, cheese, basil, and salt and pepper to taste. Pasta may be made 4 hours ahead and kept covered at room temperature.
Serve pasta warm or at room temperature.
Serves 6 as an entrée or 8 as a side dish.

[SusanL]

Thanks SoCal for the Picnic Couscous Salad recipe, I have all of the ingredients for next week!!

Olive Do you have the nutrional analysis for the WW Pasta Salad with Grilled Zucchini and Olives? It sounds wonderful!!

I make a salad for lunch each day and use the Trader Joe's Roasted Pepper and Eggplant spread as a salad dressing with a little feta cheese and lots of crunchy veggies. I don't get tired of it because I change the veggies.

[SoCal]

You are welcome SusanL! Hope you enjoy the recipe. There are a couple of other couscous recipes from the June, 2000 CL issue that I also want to try.

Sesame Shrimp-and-Couscous Salad and Fresh Mozzarella, Tomato, and Basil Couscous Salad. There are more but these are on my list to make soon.

[browneye]

Jewel-
Have you tried the Lundberg brand of brown rices? I find these in packages in stores like QFC, Larry's and PCC has them in bulk and they are incredible! I was a brown rice hater until I discovered these. They have different mixes, some with black, red and wild rices! Very beautiful to look and and YUMMMMMY! When I say "mix" I don't mean with flavoring and stuff. Just mixed rices. I will look next time I go to Trader Joe's to see if they carry it. I am not sure about Safeway... it isn't convenient to my house so I don't shop there often.

Anyway, I know I have an Asian Noodle Salad somewhere, I just have to locate that recipe!!! It was really good, too. I'll be back.

http://www.cookinglight.com/bbs/smile.gif

[Jewel]

Thanks Browneye and Val...I made Garlicky Brown Ricefor the first time on Thursday, and I am hooked! I loved the stuff! I didn't have any green onions so I left that out, and I doubled the garlic (natch!) but I loved it. I used the Brown Basmati Rice that I got from TJ's. I halved the recipe 'cause I wasn't sure I'd like it, and I didn't use any water, only chicken broth. I used 1.5 cups broth (almost a whole can) instead of a whole can because of the ratio someone else mentioned about Basmati, that it was 1.5 parts water to 1 part rice. I used the paper towel under the lid method to cook also, and in 45 minutes it was done! I know it's got less fiber than standard brown rice, (2 gr fiber per 1/4 cup dry) but it got me eating brown rice at least!

I'll look for the Lundberg brand at QFC. I love red rice and wild rice blends, so I should love the stuff! Thanks for the tips, both of you! And Browneye...I'd love that Asian Noodle recipe! http://www.cookinglight.com/bbs/wink.gif Thanks!

[valchemist]

I have used the Lundberg short grained brown rice to make Garlicky Brown Rice. It turned out perfectly. I loved that recipe and I am sure it had a lot to do with the type/brand of rice I used.

[Wendy w]

SoCal (Diane),

Thank you for the reminder about the picnic couscous salad. I had been interested in trying it but had forgot about it with so many recipes to try.

I made this last night and it is wonderful! I'm having it again for lunch today. I was out of dijon so I used TJ's sweet and spicy mustard and it works great! My only suggestion is making a little more dressing as it can get dry.

Since we are in "salad season", I would like to recommend the Italian White Bean and Artichoke salad from last July. It makes for a great main dish salad and the leftovers hold up well for lunch the next day.

[olive101]

SusanL
I got the recipe off Epicurious and it does not have the nutritional info. It seams pretty light to me. I used low-fat feta and only about 2 T oil. It was good.