黑米飯有助減肥
根據國內外研究表明，米的顏色越深，則表皮色素的抗衰老效果越強，黑米色素的作用在各種顏色的米中是最強的。此外，這種色素中還富含黃酮類活性物質，是白米的5倍之多，對預防動脈硬化有很大的作用。
黑米粥的功效與製作方法：
把黑米煮成飯或粥，全天吃，不禁水。
黑米是一種藥、食兼用的大米，米質佳，種植歷史悠久，我國不少地方都有生產。
黑米食用價值高，現代醫學證實，黑米具有滋陰補腎，健脾暖肝、明目活血等療效。
煮粥時，黑米用水浸泡一晝夜，淘洗次數要多，泡米的水要與米同煮，以保存營養成分。
烏骨雞黑米飯手卷的做法
烏雞腿去骨剁成小塊，用鹽、胡椒粉、料酒醃漬
紫洋蔥切碎、紫甘藍切絲，紫菜剪絲。
鍋內放油煸香洋蔥碎，放入烏雞煸炒，放入水略煮，大火燜10分鐘煮熟。
放入提前燜好的黑米飯拌勻，將豆豉、鹽、醬油、紫菜調成汁倒入，拌勻再煮2分鐘，盛在盤子裏，晾涼。
待晾涼後用紫菜卷花葉生放入米飯等卷起來，然後再手卷的開口處，再撒些紫甘藍絲，黑芝麻
五彩糙米飯
材 料：
糙米、紅蘿蔔、紫椰菜、生菜、黑芝麻、小麥胚芽。
做 法：
1. 糙米浸水三小時。
2. 紅蘿蔔、紫椰菜、生菜洗淨切幼絲，分別盛在碟中。
3. 將飯煮熟，放入紫椰菜，搞勻，焗五分鐘。
4. 將其他所有佐料倒入飯內搞勻，上桌。
5. 亦可加一點橄欖油或日本麵豉醬調味。
補 益：
香噴噴的芝麻不但蛋白質含量高，還有補肝賢、潤五臟的功效，芝麻含鐵、鈣很高，是補血、通乳、養髮的食品。
蘭花帶子糙米飯
材料及份量：
凍帶子 4 隻 西蘭花 4 小棵 粟米粒 2 湯匙 糙米 1 1/2 杯 紫蘇葉 1 棵
調味料：
飯調味： 鹽 3/4茶匙 上湯 1湯匙
帶子調味：鹽 1/8茶匙 胡椒粉 少許 麻油 少許 生粉 1/2茶匙 蛋白 1茶匙
製法：
1. 帶子解凍後，洗淨，抹乾，切粒，加入調味醃片刻，泡嫩油。
2. 西蘭花切小棵，用油鹽水烚熟。
3. 粟米粒出水，待用。
4. 糙米加水及紫蘇葉煮成飯，取出，待用。
5. 燒油1湯匙，放入糙米飯兜炒，加入調味，帶子，西蘭花及粟米粒，炒勻，盛出。
野菌南瓜肉醬糙米飯
簡介：
這道菜更有提升免疫功能、滋潤皮膚、清腸胃等功效。
材料：
糙米500克 豬肉碎100克 南瓜300克 冬菇及蘑菇各6隻
調味料：
生抽老抽各2湯匙 冰糖30克 麻油適量 紹酒1茶匙
製法：
1. 先將南瓜切粒，冬菇切絲及蘑菇切片備用
2. 糙米洗淨半小時後才煲
3. 收水後放入南瓜
4. 焗飯至跳掣再煲15分鐘
5. 之後將南瓜粒與飯撈勻；
6. 跟著燒熱鍋，將豬肉碎炒香，再加冬菇和蘑菇再炒，
7. 下豉油、冰糖、麻油等醬汁加生粉埋芡，加入蒜茸和薑茸微炒；
8. 最後把醬汁倒入糙米飯中便成。
花生紅米飯
功效：
健脾補氣，減少腹痛腹瀉。
材料：
糯米100克、蓮子50克、炒扁豆50克、 花生50 克黃豆50克、陳皮10克、淮山10克、黨參10克。
製法：
除糯米、陳皮外，所有材料先用熱水浸透再煮。
養顏核桃紅米飯 ( 3 人份量 )
功效：
補血養顏
材料：
核桃仁(半碗) 紅米(半碗) 大米(1碗) 油(1/3湯匙) 鹽(1/6湯匙)
製法：
1、盛半鍋清水，倒入大米和紅米淘洗兩遍。
2、放入核桃仁注入清水，水面到米的距離，以沒過食指的第一關節為準。
3、在鍋內加1/3湯匙油、1/6湯匙鹽，攪拌均勻後，蓋上高壓鍋的鍋蓋。
4、開大火煮10分鐘，聽到「絲絲」聲響起後，調至小火再煮10分鐘。
5、熄火靜至10分鐘，等鍋內的水蒸氣散發完後，即可盛飯了。
白酒鮮蜆意粉
提示：
放義大利粉進煲內要迅速一扭手腕，讓意粉像把扇散開，這樣意粉就不會黏在一起。
材料（四人分量）：
義大利粉、蜆各400克 煙肉（切碎） 4片 蒜蓉2湯匙 紅辣椒（切粒）1隻 橄欖油 1茶匙 白酒1杯
調味料 : 黑胡椒 少許 忌廉200毫升 鹽、番茜碎各1湯匙
製法：
1.蜆與鐵器一起浸半天，讓蜆吐沙。燒滾一大煲水，放入義大利粉，煮滾後關火焗十分鐘，瀝去水分。
2.下少許橄欖油與義大利粉拌勻。
3.用橄欖油爆香蒜蓉、煙肉、紅辣椒及蜆，注入白酒，蓋上鍋蓋焗五分鐘。
4.待蜆開口後，加入義大利粉兜炒一會，順序加入調味即成。
義大利長意粉拌有機蕃茄醬及巴馬臣芝士粉
材料：
機蕃茄醬 適量 長意粉 1包 巴馬芝士粉 適量
製法：
1. 以滾水將長意粉灼15分鐘，再以冷水過冷河
2. 將已過冷河的意粉與有機蕃茄醬再煮3-5分鐘
3. 將意粉上碟，灑上適量巴馬芝士粉.
什菌煙肉義大利粉
材料 ：
義大利粉200 克 煙肉 (切粒)3 片 磨菇 (切片)10 粒 鮮冬菇 (切片)5 朵 玉覃 1 盒 紅辣椒1 隻 蒜茸1 粒 鹽少許 黑胡椒少許
製法：
1. 玉覃切除根部弄散清洗備用。
2. 清水煮滾加入鹽２湯匙（份量以外），按照包裝上的指示煮熟義大利粉，瀝乾備用。
3. 燒熱油爆香辣椒及蒜茸，放下煙肉炒至脆身，再放全部菇類炒軟後，撒下鹽、胡椒調味，炒乾水份為止。
4. 最後倒下義大利粉於煙肉、菇類中略炒片刻，以鹽、黑胡椒調味後上碟。
Brown Rice and Mushroom Risotto
Servings : 2 - 4
Ingredients :
• 1.5 tablespoons olive oil, divided
• 8 ounces coarsely chopped mushrooms
• 1 cloves garlic, minced
• 2 green onions, thinly sliced
• 1 1/2 cups short grain brown rice
• 3 cups broth, vegetable and/or chicken
• 1/4 teaspoon dried leaf sage
• 1/2 cup frozen peas, cooked
• 1/4 cup finely shredded Parmesan cheese
• salt and pepper, to taste
Procedures:
Heat 0.5 tablespoons of olive oil in a large saucepan over medium heat. Add mushrooms and cook, stirring, until mushrooms are browned. Add the garlic and green onions; continue cooking for 1 minute. Transfer the mushroom mixture (along with any liquids) to a bowl; cover and set aside.
To the pan add the remaining 1 tablespoon of oil. Add the rice and cook, stirring, until aromatic, 3 to 4 minutes. Add 1 cup of broth and cook, stirring, until the liquid is absorbed. Add 1 cup of broth and cook, stirring constantly, until broth has been absorbed. Continue adding broth in 1 cup portions, stirring and cooking until each portion has been absorbed. When the risotto is just tender (about 25 to 30 minutes), add the mushroom mixture back to the rice and stir in the dried sage. Cook for about 8 to 10 minutes longer, adding more broth, as needed. Add small amounts of water if all of the broth has been used. Just before serving, stir in the hot cooked peas and Parmesan cheese.
Taste and add salt and pepper, to taste.
Brown Rice with Creamy Chicken
Servings : 3
Ingredients :
• 1 cup Brown Rice
• 9 Chicken Tenders
• 1 can Cream of Mushroom Soup
• 1 can Onion Soup
• Broccoli Florets (As Desired)
• 1 tablespoon Olive Oil
• 1 tablespoon Whole Thyme (Crushed)
• 1 Diced Red Pepper
• Salt & Pepper To Taste
Procedures:
Empty the can of soup in to a measuring mug and add the water that it equals two and a half cups.
Heat the oil in a saucepan and add the rice until it starts to crackle. Ensure that it does not turn brown.
Mix all the soups with the required water. Add any herbs or seasonings as per your taste.
Mix all the ingredients except the rice and in a crock and cook on a high flame for 5 hours. Add the vegetables during the last half hour.
Brown rice with Mix Vegetables
Servings : 2 - 4
Ingredients :
• 2 cups brown rice (soak for 30 minutes)
• 1 cup carrots (diced)
• 1/2 cup celery (diced)
• 1 cup corn
• 1 med. onion (chopped)
• 4 cloves garlic (minced)
• 4 tablespoons olive oil
• 3 cups simmering chicken stock
Procedures:
In a pan, heat the olive oil. Cook the garlic, onion and the vegetable. Stir in the rice. Cook for two minutes. Add the simmering stock and let boil before turning the flame to low. Cook until the rice is done. Best served with chicken or meat.
Tuna Vegetable Pasta Salad
Servings : 6 - 8
Ingredients :
• 1/2 lb uncooked rotini
• 1-1/2 oz can tuna, drained and flaked
• 2 cups thinly sliced cucumbers
• 1 tomato, chopped
• 1/2 cup sliced celery
• 1/4 cup chopped green pepper
• 1/4 cup sliced green onions
• 1 cup Italian dressing
• 1/4 cup mayonnaise
• 1 tablespoon prepared mustard
• 1 teaspoon dill weed
• 1 tealespoon salt
• 1/8 tablespoon ground black pepper
Procedures:
1. Prepare rotini according to package directions drain
2. In a large bowl combine rotini, tuna, cucumbers, tomato, celery, green pepper,and onions
3. In a small bowl blend Italian dressing, mayonnaise, mustard, and seasonings.
4. Add to salad mixture; toss to coat.
5. Cover and chill.
Lemon-Chicken Pasta
Servings : 2
Ingredients :
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 8 ounces boneless skinless chicken breast, sliced
• 1/2 cup frozen baby peas
• 1/3 cup carrot, coarsely shredded
• 1/2 cup chicken broth
• 2 tablespoons nonfat cream cheese
• 2 cups pasta, cooked
• 3 tablespoons grated Parmesan cheese
• 1/2 teaspoon grated lemon rind
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
Procedures:
1. Coat a large nonstick skillet with cooking spray; add oil.
2. Place over medium-high heat until hot.
3. Add garlic; saute 15 seconds.
4. Add chicken; saute 1 minute.
5. Add peas and carrot; saute 1 minute.
6. Remove from skillet; set aside.
7. Add broth and cream cheese to skillet;
8. Cook over medium-high heat 3 minutes or until cheese melts,
9. Stirring constantly with a wire whisk.
10. Stir in chicken mixture, farfalle, and next 4 ingredients; cook 1 minute.
Pasta with mushroom cream sauce
Ingredients :
• 250g Pasta
• 1 can cream of mushroom or cream of chicken
• 1 box button mushrooms
• 1 pc onion (shredded)
• Several slices ham(shredded) • Salt and pepper to taste
Procedures:
1. Boil water and cook pasta
2. Heat oil in pan, stir fry onions, ham and button mushrooms.
3. Stir in cream soup, and add extra water or stock if needed.
4. Drain cooked spaghetti and pour sauce over pasta and serve.
Baked Fusilli Pasta with mushroom and tomato
Ingredients :
• 200 g button mushrooms
• 1 pc cucumber
• 2pcs tomatoes
• 40 g tomato pasta sauce
• Cheddar cheese (as desired)
Procedures:
1. Slice cucumber and mushrooms, and slightly saute them in pan. Dice tomatoes.
2. Cook pasta according to directions on packet. Remove from water. Place in heat-proof container and place tomatoes, cucumber and mushrooms on top of pasta.
3. Spread tomato paste on top, and sprinkle cheese evenly. Bake in preheated 180℃ oven for 8 minutes.
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