Four Years of Rice

It sounds like a movie about an American in an Asian prison, but it is actually the Wilson's diet. Pete purchase a HUGE bag of rice from Sam's before we were married, but had never opened it. We have slowly been working on using it, and I am now making an effort to use up this no-new-grocery-expense food.

Tonight we are having Cheesey Ricey Goodness again. Later this week I plan to make a mac and cheese recipe form Deceptively Delicious with rice instead of noodles. My friend Rachel recently purchased this cookbook and it is all about getting more veggies in your diet without your kids (and big picky eater, i.e. Pete) noticing. I think I will double the recipe while cooking a whole head of cauliflower and putting half in the freezer. Might be good served with broccoli.

MACARONI & CHEESE 1 (with Butternut Squash or Cauliflower)
From the book Deceptively Delicious by Jessica Seinfeld

INGREDIENTS

1 1/2 cups elbow macaroni
Nonstick cooking spray
1 Tbsp. olive oil
1 Tbsp. all-purpose flour
1/2 cup nonfat (skim) milk
1/2 cup butternut or cauliflower puree
1 1/2 cups shredded Cheddar cheese (about 8 oz.)
4 oz. (almost 1/4 cup) reduced-fat cream cheese
1/2 tsp. salt
1/8 tsp. paprika
1/8 tsp. pepper


Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.

While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.

Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.