UNCOOKED TO COOKED RICE WEIGHT RECIPES

Steps:

• Preheat the oven to 350°F. Carefully remove 8 large outer leaves from the cabbage and arrange in a stack on a large microwave-safe plate. Cover with very damp paper towels and microwave on High until the leaves are softened and pliable, 7 to 8 minutes. Uncover and let cool. (Reserve the remaining cabbage for another use.)
• In a medium bowl, combine the tomatoes, vinegar, paprika, and ¼ tsp salt. In a large bowl, combine ½ cup of the tomatoes, the rice, nuts, currants, shallot, thyme, crumbled meatloaves, and remaining ¼ tsp salt.
• Cut out the thick rib at the base of each cabbage leaf. Spoon a rounded ⅓ cup of the rice stuffing onto the center of each leaf. Fold in the sides of the leaf and roll up from the bottom to seal the stuffing inside. Spread 1 cup of the tomato sauce on the bottom of an 11-by-7–inch baking dish. Arrange the cabbage rolls, seam-side down, in the dish and spoon the remaining tomato sauce on top. Cover with foil. Bake until the cabbage is tender, about 45 minutes.
• Serving size: 2 rolls

Steps:

• Coat a large nonstick skillet with cooking spray; warm the pan over medium-high heat. Add the eggs; tilt the pan so that eggs cover bottom.
• When the eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until the eggs are cooked through, about 1 minute more; remove the eggs from the skillet and set aside.
• Off heat, re-coat same skillet with cooking spray; set over medium-high heat. Add the carrots and all but 2 tablespoons of the scallions; sauté until the carrots are crisp-tender, about 2 to 3 minutes.
• Stir in the cooked rice, peas, and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in the cooked egg and the remaining scallions; heat through.
• Serving size: about 3/4 cup.