Luto Ni Aling Doray # 211 - Arroz Blanco

3 tablespoons olive oil
1 ½ cups long grain rice
1/4 cup minced white onion
1 clove garlic, minced
3 cups chicken, turkey or pork broth, or water
1 teaspoon salt

Place the oil in a heavy pot or Dutch oven over medium heat, add the rice
and cook, stirring frequently, for 3 - 4 minutes. The rice should not be
allowed to brown. Add the onion and garlic and cook one minute more,
stirring almost constantly. Stir the salt intothe broth, add it to the rice,
bring to a boil, cover the pot, turn the heat to very low, and cook for 15
minutes. Stir the rice, carefully, replace the top, turn off the heat and
allow the rice to steam for 10 - 15 minutes.

Luto Ni Aling Doray #192 - LEMON CHICKEN AND RICE

1 lb. boneless, skinless chicken
breasts, cut into strips
1 medium onion, chopped
1 large carrot, thinly sliced
2 garlic cloves, minced
2 T. butter or margarine
2 T. cornstarch
1 (14 1/2 oz.) can chicken broth
2 T. lemon juice
1/2 tsp. salt, optional
1 1/2 C. uncooked instant rice
1 C. frozen peas

In a skillet, cook the first 4 ingredients in butter for 5 to 7 minutes or until
chicken is no longer pink. In a bowl combine cornstarch, broth, lemon juice
and salt if desired until smooth. Add to skillet and bring to a boil.

Cook and stir for 2 minutes or until thickened. Add rice and peas. Remove
from the heat; cover and let stand for 5 minutes. Serves 6.

Nutritional Analysis: One serving (prepared with reduced-fat margarine
and low sodium chicken broth and w/o salt) equals: 235 calories,
156 mg sodium, 43 mg cholesterol, 27 gm carbohydrate, 20 gm protein,
5 gm fat


Diabetic Exchanges: 2 lean meat, 1 1/2 starch. 1 vegetable

Luto Ni Aling Doray #186 - CURRIED PINEAPPLE RICE

1/2 C. finely chopped onion
2 T. butter or margarine
2 1/2 C. uncooked long grain rice
2 garlic cloves, minced
1 T. curry powder
5 C. chicken broth
1 T. soy sauce
1 jalapeno pepper, seeded and chopped (optional)
1 (20 oz.) can unsweetened pineapple chunks, drained,
OR the equivalent of fresh pineapple
4 green onions, chopped

In a large saucepan, sauté onion in butter until tender. Stir in rice, garlic,
and curry powder. Add broth, soy sauce and jalapeño, if desired. Bring
to a boil. Reduce heat; cover and simmer for 20 minutes.

Remove from the heat and let stand for 5 minutes or until liquid is absorbed.
Stir in green onions and pineapple chunks. Serves 12 to 14.

Nutritional Analysis: One 3/4 c. serving (prepared with low-sodium broth
and light soy sauce) equals: 178 calories, 96 mg sodium, 1 mg cholesterol,
34 gm carbohydrate, 4 gm protein, 3 gm fat

Diabetic Exchanges: 1 starch, 1 vegetable, 1 fruit

Luto Ni Aling Doray #154 - Rice Salad

3 cups cold cooked rice
1/2 cup cooked peas
1/2 cup cooked corn
1/2 cup raisins
1/2 cup red and green pepper, chopped
1/3 cup olive oil
6 slices bacon, cooked crisp and crumbled
salt and fresh ground pepper to taste

Combine all ingredients in a bowl. Toss with olive oil and chill
overnight in refrigerator before serving. Garnish with orange
sections.

Luto Ni Aling Doray#60 - Arroz Blanco

3 tablespoons olive oil
1 ½ cups long grain rice
1/4 cup minced white onion
1 clove garlic, minced
3 cups chicken, turkey or pork broth, or water
1 teaspoon salt

Place the oil in a heavy pot or Dutch oven over medium heat, add the rice
and cook, stirring frequently, for 3 - 4 minutes. The rice should not be
allowed to brown. Add the onion and garlic and cook one minute more,
stirring almost constantly. Stir the salt intothe broth, add it to the rice,
bring to a boil, cover the pot, turn the heat to very low, and cook for 15
minutes. Stir the rice, carefully, replace the top, turn off the heat and
allow the rice to steam for 10 - 15 minutes.

Luto Ni Aling Doray #7 - Fried Rice

2 eggs
1 teaspoon MSG (optional)
1/8 teaspoon groung white pepper
1/4 cup soy sauce
4 cups cooked rice
4 scallions, chopped, including green ends
2 cups diced cooked pork, ham, chicken, shrimp, or any meat
1 slice ginger, minced
1 clove garlic, minced
1/4 cup sliced mushrooms (optional)
1/4 cup vegetable oil

Put first four ingredients in a mixing bowl and stir slightly;
the eggs should not be well beaten.

Heat wok or pan hot and dry. Add the oil. Brown the garlic and
ginger slightly, then add the rice. Cook for 2−3 minutes, stirring
to break up lumps and coat with oil. Add the rest of the ingredients
except the egg mixture. Fry and stir constantly until thoroughly
mixed. Add the egg mixture while stirring the rice so it will cover
as much of the ingredients in the pan as possible. Cook about
2 minutes, stirring constantly. Serve while hot.