Aromatic Chicken with Rice (Malaysia)
Yield: 4 Servings
3 c Cooked rice
1 Chicken (3 pounds)
1 Onion
3 T Sesame oil
2 T Light soy sauce
1/2 t Salt
1/4 t Pepper

Aromatic Chicken with Rice (Malaysia)
Spread cooked rice in a pie pan. Chop chicken into large pieces. Cut onion into wedges. In a wok or large pan heat sesame oil and brown the chicken with the onions until the onions are transparent. Add soy
sauce and sprinkle with salt and pepper. Put the chicken on the cooked rice in the pie plate. Steam for about 30 minutes or until the chicken is done. Serve warm. If you have a rice cooker, you can just put the braised onions and chicken on top of the raw rice and cook it that way.

Antipasto Rice
Yield: 8 Servings
1 1/2 c Water
1/2 c Tomato juice
1 c Uncooked rice
1 t Dried basil leaves
1 t Dried oregano leaves
1/2 t Salt; optional
1 cn Artichoke hearts;
- drained & quartered (14
- oz.)
1 Jars Roasted red peppers;
- dr d and chopped (7 oz.)
1 cn Sliced ripe olives;
- (2-1/4 oz.)
2 T Fresh parsley; snipped
2 T Lemon juice
1/2 t Ground black pepper
2 T Parmesan; grated

Antipasto Rice
Calories per serving: 131 Fat grams per serving: 1.6g Approx. Cook Time: Cholesterol per serving: 1 mg Combine water, tomato juice, rice, basil, oregano and salt in saucepan. Heat to boiling; stir once or twice. Lower heat to simmer; cover with a tight-fitting lid. Cook for 15 to 20 minutes. Stir in artichokes, red peppers, olives, parsley, lemon juice and black pepper. Cook an additional 5 minutes or until thoroughly heated. Sprinkle with cheese. Serves 8. PER SERVING: Calories: 131 Sodium: mg Cholesterol: 1 mg Fat: 1.6g

Almond and Rice Flour Bread with Poppy Seeds
Yield: 1 Serving
1/2 c Whole almonds, with skins
1 1/2 c Brown rice flour
4 t Baking powder
1/4 t Salt
3 t Poppy seeds
1/2 c Plain low-fat yogurt
1/2 c Water
1 lg Whole egg
1 lg Egg white white
2 T Vegetable oil

Almond and Rice Flour Bread with Poppy Seeds
This and the following two recipes are wheat free, utilizing brown rice flour. They're from an article by Jacqueline Mallorca in the Chron. For those to whom it is important, she's working on a book about wheat-free baking. No hint as to the release date though. Preheat oven to 350F. Butter an 8 x 4inch loaf pan. Place almonds and 1/2 cup of the flour in bowl of a food processor and grind until a fine meal is formed++the flour will prevent the nuts from turning oily. Add remaining rice flour, the baking powder, salt and 2 teaspoons of the poppy seeds; process briefly. Combine yogurt, water, whole egg, egg white and oil in a 2-cup measuring cup. With processor motor running, pour liquid ingredients through feed tube over flour mixture, processing just long enough to mix. Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and bake for 55 minutes. Turn out onto a rack to cool. (Bread slices best after several hours, or the next day). Makes one 18-ounce loaf (18 slices). PER SLICE: 90 calories, 3 g protein, 11 g carbohydrate, 4 g fat (1 g saturated), 12 mg cholesterol, 115 mg sodium, 1 g fiber.