Someone wants my recipes! Yay!
Ok, I LOVE sharing recipes. I love love love to cook and someone wanted to have my soup stock-using recipes, so here we go. I've got one that specifically calls for it and one that it can be used in place of water. :) Yaaaaaay sharing.
Easy Cheesy Rice and Veggie Skillet
1 package or box of fast-cooking long-grain or wild rice (or whatever you have, just not INSTANT rice, it doesn't work in this)
1 baggie frozen mixed vegetables
2 cups of vegetable stock
2 tbls (ish) of butter or olive oil
Mozzarella, parmesan, and/or shredded cheddar cheese
Spice to tast with: salt, pepper, lemon pepper, thyme, oregano, parsley, basil, or whatever you have (salt and pepper and "italian seasoning" would work well, i think)
Heat the stock, spices, and butter or oil to boiling in a 10 or 12-inch skillet. Stir in the rice and return to a boil. Simmer; cook until rice is partially done, then add the veggies. Cook until everything's done, adding the cheese(s) in the last minute or two of cooking. It's delish.
Mediterranean Couscous
*Note - couscous is cheap when bought in bulk at co-ops or natural living stores, and is a really great switch-off from rice or standard pasta. It is still technically pasta but it's TOTALLY different, and extremely filling.
2 cups couscous
Olive oil
7.5 oz chickpeas (or 1 small can, or half a regular can)
1-2 small tomatoes, chopped
Raisins (normal or white)
Cheese (preferably feta, but that's expensive, parmesan tastes just as good)
Bring 1.5-1.75 cups of soup stock to a boil, add the couscous and immediately turn off the heat. Wait about 5 minutes and then stir in the chickpeas, raisins and tomatoes. Top with cheese to serve.
Easy Cheesy Rice and Veggie Skillet
1 package or box of fast-cooking long-grain or wild rice (or whatever you have, just not INSTANT rice, it doesn't work in this)
1 baggie frozen mixed vegetables
2 cups of vegetable stock
2 tbls (ish) of butter or olive oil
Mozzarella, parmesan, and/or shredded cheddar cheese
Spice to tast with: salt, pepper, lemon pepper, thyme, oregano, parsley, basil, or whatever you have (salt and pepper and "italian seasoning" would work well, i think)
Heat the stock, spices, and butter or oil to boiling in a 10 or 12-inch skillet. Stir in the rice and return to a boil. Simmer; cook until rice is partially done, then add the veggies. Cook until everything's done, adding the cheese(s) in the last minute or two of cooking. It's delish.
Mediterranean Couscous
*Note - couscous is cheap when bought in bulk at co-ops or natural living stores, and is a really great switch-off from rice or standard pasta. It is still technically pasta but it's TOTALLY different, and extremely filling.
2 cups couscous
Olive oil
7.5 oz chickpeas (or 1 small can, or half a regular can)
1-2 small tomatoes, chopped
Raisins (normal or white)
Cheese (preferably feta, but that's expensive, parmesan tastes just as good)
Bring 1.5-1.75 cups of soup stock to a boil, add the couscous and immediately turn off the heat. Wait about 5 minutes and then stir in the chickpeas, raisins and tomatoes. Top with cheese to serve.