Turkey Bolognese Sauce
This Turkey Bolognese Sauce is a thick, delicious, and hearty sauce made with simple ingredients. It’s a healthier take on an authentic recipe, each bite is so rich and flavorful.
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Category: Entree
Lemon Chickpea Orzo Skillet
An effortless one skillet vegan recipe filled with sun-dried tomatoes, artichokes, chickpeas, spinach, grilled lemon slices, and of course orzo! Simple, healthy ingredients that come together quickly for a perfect weeknight meal, this Lemon Chickpea Orzo Skillet is a dish that everyone can enjoy!
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Teriyaki Tofu Noodle Bowl
Crispy, sweet, and salty bites of tofu paired with sauteed bright broccoli on a bed of rice noodles. It can’t get any better than this. Filled with protein, this Teriyaki Tofu Noodle Bowl is perfect for a weeknight dinner or lunch prep.
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Sweet Potato, Black Bean, and Brown Rice Skillet
This easy, one pan meal is a hearty and healthy vegetarian meal the whole family can enjoy. Ready in just 30 minutes, it’s nutrient dense, packed with protein and fiber. Made with simple ingredients, this Sweet Potato, Black Bean, and Brown Rice Skillet is colorful, tasty, and satisfying.
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Pesto Risotto with Roasted Tomatoes and Chickpeas
This Pesto Risotto with Roasted Tomatoes and Chickpeas is creamy and cozy, bursting with flavor! Topped with roasted tomatoes and chickpeas,it becomes a luscious main course.
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Quinoa Fiesta Salad
Fresh and beautiful veggies from across the rainbow to make amazing salads are my favorite. This Quinoa Fiesta Salad is one of my family’s favorites. As a mom, it makes me happy that the girls are getting so much nutrition in one bowl. The kids look at the colors and get excited to eat a rainbow and I love that they are enjoying fresh and healthy ingredients!
This salad does triple duty which I love. A dish which becomes a meatless entree can also serve as a side dish or a salad depending on my mood. The cherry on top of this recipe is that it takes less than 30 minutes to make and is very forgiving if you need to substitute or leave out ingredients.
HOW DO I MAKE A QUINOA FIESTA SALAD?
1. Cook the quinoa. While the quinoa is cooking, you can get the dressing and your other ingredients ready!
2. Make the Cilantro Lime Dressing. I love this dressing because it is so light. If you choose to leave it out as I do for my girls, simply replace it with a drizzle of Olive Oil, lemon juice, salt, and pepper.
3. Combine all of your ingredients in a large bowl and toss well to mix.
4. Enjoy and get addicted to this salad as much as my family and I are!
Quinoa Fiesta Salad
September 13, 2021
Category
Appetizers
Entree
Vegetarian
Persons
6
Prep Time
10 minutes
Cook Time
15 minutes
Wait Time
5 minutes
Total Time
25 minutes
Ingredients
- 1 c quinoa, rinsed thoroughly
- 2 c water
- 1/2 tsp salt
- 1 15oz can black beans, rinsed and drained
- 1 c fresh sweet corn
- 1 c English cucumber, diced
- 1 medium red onion, diced
- 1 red Bell Pepper, diced
- 1 mango, peeled and cubed
- 1 avocado, diced
For the Cilantro Lime Dressing:
- 2 bunches fresh cilantro
- 2-3 garlic cloves
- ¼ cup fresh lime juice
- 2 tsp agave
- ½ tsp ground coriander
- 1/2 tsp ground cumin
- ½ tsp sea salt
- ½ c extra-virgin olive oil
Instructions
For the quinoa:
- Combine the rinsed quinoa, water, and salt in a medium saucepan.
- Bring to a boil then reduce heat and simmer to cook for 15 minutes.
- Remove from heat, cover and let steam for 5 minutes.
- Meanwhile, combine all of the ingredients for the dressing in a blender. Blend until you have a smooth consistency.
- In a large bowl, combine the quinoa, veggies, and beans. Toss well.
- Add in the cilantro lime dressing and mix well.
- Divide into bowls and serve at room temperature or cold.
© 2023 Copyright A Li\'l Bit of Spice
Here are the tools I used for this recipe:
Grilled Eggplant Sandwich with a Basil Pistachio Pesto
This eggplant sandwich has it all. Earthy spices rubbed onto grilled veggies that have just a hint of a smoky flavor, fresh mozzarella melted just enough from the heat of the veggies. Oh, you can’t forget the rustic basil pistachio pesto that brightens up the whole sandwich in each bite.
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Citrus Herb Salmon with a Mango Pico and Cilantro Lime Rice
It doesn’t get any tastier (or easier) than this delicious Citrus Herb Salmon topped with a sweet and spicy Mango Pico on a bed of Cilantro Lime Brown Rice. Ready in 30 minutes (yep, even the brown rice), this is the perfect healthy meal to serve your family. Continue reading “Citrus Herb Salmon with a Mango Pico and Cilantro Lime Rice”
Blackened Fish Tacos with a Garlic Sriracha Aioli
It’s BBQ season and though I love grilling the traditional burgers and hot dogs, I wanted to get away from the usual and do something different. These Blackened Fish Tacos are perfect with a Garlic Sriracha Aioli. A flavorful rub, crunchy carrot and cabbage slaw, the aioli to cool things down a bit and the jalapeños to add just a kick at the end of each bite is the perfect summer combination for me.
These fish tacos are a great example of a healthy-ish meal. I’ve made them so many times before and they are such a hit that by the time the fish is grilled and chopped, the tacos are made and I don’t have anything left to take pictures because it’s all eaten! I finally made some for a BBQ with my friend Michelle and her family but told them they had to wait after I made them so I could take pictures – seriously she is such an awesome friend to put up with me making her stare at her food while I’m clicking away!
WHAT FISH DO I USE?
I like to use white fish, usually tilapia or cod. When you are at your grocery store, just ask your fishmonger for their best wild caught (and sustainable is available) white fish. I’ve used both tilapia and cod for this recipe and both turn out delicious for the end result.
WHAT ELSE DO I NEED?
I keep the slaw simple to let the flavors of the rub on the fish and the aioli shine. All I did for the slaw is shred some carrots and mix it in with finely chopped purple cabbage, a little salt, pepper, some honey, and a squeeze or two of lime juice. So simple right?!
For the Aioli, I spent a little more time developing the flavors. I roasted garlic, used yogurt instead of sour cream to make it healthy-ish, mix in some lite mayo (this is the “ish” addition to the healthy part), add in a bit of sriracha, and again a squeeze of lime juice to pull it together.
For toppings, again, keep it simple with a garnish of chopped cilantro and sliced jalapeños.
So, don’t wait! For your next BBQ night, dinner party, or Taco Tuesday, try out these delicious Blackened Fish Tacos with a Garlic Sriracha Aioli.
Blackened Fish Tacos with a Garlic Sriracha Aioli
July 12, 2021
Persons
4
Prep Time
10 minutes
Cook Time
55 minutes
Total Time
1 hour, 5 minutes
Ingredients
For the fish:
- 2 lbs white fish (Tilapia or Cod)
- 2 Tbsp Olive OIl
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp ancho chili powder
- 1/4 tsp ground black pepper
For the Cabbage Slaw:
- 2 c purple cabbage, thinly sliced/shredded
- 1 c carrots, shredded
- 2 Tbsp fresh lime juice
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Garlic Sriracha Aioli:
- 1 c yogurt
- 1/3 c Lite Mayo
- 2 Tbsp lime juice
- 2 tsp Sriracha
- 1 bulb Garlic
- 1 Tbsp Olive Oil
- 12-16 street style tortillas
- Garnish:
- 1/4 c fresh cilantro, chopped
- 2 jalapenos, sliced
Instructions
For the Garlic Sriracha Aioli:
- **Preheat oven or grill to 400 degrees F. (*See Note 1*)
- Slice off the top of the garlic bulb and place in a piece of aluminum foil. Drizzle olive oil over it and wrap tightly into a ball.
- Place in oven or on grill (keep lid covered) for 40-50 minutes.
- Remove from heat and let cool for 5 minutes.
- While the garlic bulb cools, in a medium sized bowl, mix together the yogurt, mayo, lime juice, and sriracha. squeeze in the melted garlic and mix well. Cover and refrigerate until ready to use.
For the Cabbage Slaw:
- In a large bowl, combine all of the ingredients together and toss well. Set aside until ready to use.
For the Blackened Fish:
- In a small bowl, combine all of the spices together and mix well. Right before grilling, rub the fish on both sides with the spice mix.
- **Drizzle both sides with olive oil then place on grill. Cover and cook for 3 minutes on one side, then flip and grill another 3 minutes covered. (*See Note 2*)
- Remove from grill and let rest for a couple of minutes before chopping.
To assemble:
- Grill the tortillas to warm then fill with slaw, chopped fish, and drizzle some of the aioli on top. Garnish with cilantro and sliced jalapenos.
Notes
**Note 1: If you are not able to roast a fresh garlic bulb, replace with 1 1/2 tsp garlic powder
**Note 2: To cook on the skillet, heat pan on med high heat and add 1 Tbsp Olive Oil. Place fish in skillet and cook for 3 minutes on each side. Rest and follow the remaining instructions.
© 2023 Copyright A Li\'l Bit of Spice
Here are the tools I used to make this recipe:
Guacamole Chaat Tostadas
Crunchy, creamy, spicy, tangy, with just a hint of sweet, these Guacamole Chaat Tostadas are the perfect marriage between Indian and Mexican cuisine!
Continue reading “Guacamole Chaat Tostadas”
Ratatouille
The year was 2013, I had been married only a couple of months and was hosting this grand Thanksgiving for my in-laws. My mother-in-law is vegetarian as am I and so I wanted something special for a veggie dish at the table instead of roasted veggies.
No offense to roasted veggies, I love them. In fact I eat them all the time and therein lies the problem. I wanted something “fancy”, something different that I don’t have on any given night.
So I scoured the internet and landed upon this gorgeous picture of Ratatouille and thought, I can make this! And I did. It didn’t look so pretty but hey, that’s ok, I hoped it would taste delicious though. It was bland. There literally was no flavor profile to it and safe to say, both my mother-in-law and I were disappointed.
She was nice enough to pretend it was good but I couldn’t even do that!
So ever since, I’ve been on a mission to create a Ratatouille that has layers and dimensions of flavor. Safe to say, I think I found it!
Here’s the secret!
- Make a sauce that keeps everyone wanting to lick it off the plate
- Season the top of the veggies and not just with salt and pepper! With actual herbs!
- Make enough sauce so that veggies are half drenched in it and the rest will cook in the steam of the boiling sauce in the oven.
I have been playing with the recipe for a while now and when I made the final version, I was satisfied aesthetically. The question was, would my girls eat the eggplant in it?
Recently, they’ve become very finicky eaters and it can be a real struggle to feed them even their favorite foods sometimes. But they both ate all the veggies and I couldn’t have been a prouder Mama!
Try this out for your next Holiday dinner, weeknight surprise, or Sunday dinner. It’s easy to make ahead, stores in the fridge and freezer well and is fairly simple to make!
From my kitchen to yours, I hope you enjoy this delicious Ratatouille!
Ratatouille
November 23, 2020
Persons
4
Prep Time
15 minutes
Cook Time
60 minutes
Total Time
1 hour, 15 minutes
Ingredients
For the Veggies:
- 1 long Japanese eggplant, sliced in thin rounds, set in cold water to prevent browning
- 1 zucchini, sliced in thin rounds
- 3 Roma tomatoes, sliced in thin rounds
- 1 yellow squash, sliced in thin rounds
- 1 tsp garlic powder
- 1 Tbsp dried Basil
- 1 Tbsp dried Oregano
- 1 Tbsp dried Italian seasoning
- 1 Tbsp dried Parsley
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3 Tbsp Avocado or Olive Oil
For the pasta sauce:
- 1 carrot, peeled and diced
- 1 yellow bell pepper, deseeded and diced
- 1 orange bell pepper, deseeded and diced
- 1 onion, diced
- 6 cloves garlic, minced
- 28 oz can crushed tomatoes
- 1/4 c fresh basil, chopped
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper
- 1/2 tsp Italian seasoning
Instructions
- Preheat oven to 375 degrees F
For the Pasta Sauce:
- On medium flame, heat oil in a deep saucepan.
- Add in the onions, carrots, and bell peppers and saute for about 7-8 minutes or until tender.
- Add in the garlic and cook for an additional 30 seconds.
- Add in the salt, pepper, turmeric, cayenne pepper and Italian seasoning. Mix well and cook an additional minute.
- Add in the tomato sauce, and mix well to combine all of the elements.
- Remove from heat, add in the basil and mix.
- Transfer the sauce to an oven safe casserole dish.
- In an alternating pattern, layer the veggies on top of the sauce from outside edge to inner, until the dish is completely filled with veggies.
- In a bowl, combine the oil with garlic powder, dried basil, dried oregano, dried Italian seasoning, dried parsley, salt and pepper. Mix well.
- Using a pastry brush, coat the top of the veggies with the herb seasoning.
- Bake for 45 minutes or until the veggies are fork tender.
- Serve hot with your favorite bread!
© 2023 Copyright A Li\'l Bit of Spice
The tools that I used to make this recipe are:
Quinoa Stuffed Butternut Squash
Squash season is in full swing and I’m loving experimenting with all the different varieties out there. One of my favorites is butternut squash. It’s vibrant orange color, the sweet taste, and the versatility of the flesh is just great to work with. You can mash it up or cube it and add it into most dishes. For this recipe, I decided to throw a twist and stuff it instead.
This dish is perfect to add for the vegetarians (and non-vegetarians) at the Thanksgiving or Holiday table. It’s rich and bold colors match the flavors that draw together the different fruits and veggies I’ve used.
Aside from being so flavorful, it is also extremely healthy. Here are a few benefits you will get from this dish:
- High in protein
- Good source of Fiber
- Good source of Iron
- Gluten Free
- Low in Fat
- Good source of Potassium and Magnesium
- Good source of Folate
- Good source of Vit. C and Vit. K
- High in Antioxidants
I know butternut squash is one of the harder squashes to chop but I have a trick! Heat the squash in the microwave for 3 minutes and it will soften up enough that you can chop the ends easily and scoop out the flesh also. I know putting a whole squash in the microwave might seem daunting, but trust me it works!
When I initially made this recipe, both the hubby and I found it a bit dry and realized right away that it needs a sauce or dressing to help it out. After going through a few options, I settled on a simple Apple Cider Vinaigrette. It has all the elements for the fall, doesn’t overpower the stuffing and gives you just enough of a pop in flavor. Most importantly, the stuffing doesn’t feel dry anymore!
So….. what are you waiting for? Try this out and make it a part of your holiday table or Sunday dinner! From my kitchen to yours, I hope you love this Quinoa Stuffed Butternut Squash!
Quinoa Stuffed Butternut Squash
November 17, 2020
Category
Entree
Vegetarian
Persons
4
Prep Time
15 minutes
Cook Time
55 minutes
Total Time
1 hour, 10 minutes
Ingredients
For the Quinoa Stuffed Butternut Squash:
- 1 large butternut squash
- 1/2 c dry quinoa, thoroughly rinsed
- 1 c low sodium veggie broth
- 1 small yellow onion, chopped
- 1/4 c walnuts, roughly chopped
- 2 c spinach
- 2 ribs celery, chopped
- 1 red apple, chopped
- 1/2 c pomegranate seeds, plus extra to garnish
- 3 cloves garlic, minced
- 8 cloves garlic, whole
- 1 tsp fresh oregano, chopped
- 1 tsp fresh thyme, chopped
- 1/2 tsp ground cinnamon
- 4 Tbsp Avocado Oil, divided
- 2 tsp salt, divided
- 1 tsp ground black pepper, divided
For the Apple Cider Vinaigrette:
- 1/4 c apple cider vinegar
- 1 tsp dijon mustard
- 1 1/2 Tbsp maple syrup (or sub with agave)
- 5 Tbsp Avocado Oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Instructions
For the Quinoa Stuffed Butternut Squash:
- Preheat oven to 425 degrees F.
- Heat the butternut squash in the microwave for 3 minutes to soften it up. Trim the ends and slice in half lengthwise. Scoop out the seeds.
- Use 1 Tbsp oil to coat both halves of the squash. Season with 1 tsp salt and 1/2 tsp pepper.
- Add 4 garlic cloves to each squash and make sure to coat them with the seasoning.
- Turn the squash upside down and roast in oven for 40-45 minutes or until fork tender.
- Meanwhile, in a medium sized saucepan, combine quinoa and veggie broth and bring to a boil on high heat.
- Reduce to medium heat and simmer uncovered for 15-20 minutes or until all of the liquid has evaporated.
- Cover and let steam for an additional 5 minutes. Uncover and fluff with a fork. Set aside to use later.
- In a large skillet, heat 2 Tbsp oil over medium flame. Add in the onions, celery, and apples and saute until they have softened (5-6 minutes).
- Add in the garlic, oregano, thyme, cinnamon, and remaining 1 tsp salt and 1/2 tsp pepper. Saute for another minute to combine the flavors.
- Add in the spinach, walnuts and pomegranates and mix well.
- Remove from heat and add in cooked quinoa. Mix well.
- For the dressing, combine all of the ingredients into an airtight jar and shake vigorously to emulsify.
- When squash is ready, remove from oven and flip over gently. Scoop in the filling evenly into both craters. Drizzle remaining 1 Tbsp oil over both fillings and bake for an additional 10 minutes to give the stuffing a crispy, golden crust.
- Transfer squash to a serving platter, drizzle with vinaigrette and garnish with additional pomegranate seeds.
- Serve hot!
Notes
*To prep in advance, you can make the stuffing 1-2 days prior and reheat it once the squash is done cooking.
*Also garnish with feta to give a creamier taste.
© 2023 Copyright A Li\'l Bit of Spice
The equipment I used for this dish are:
Garlic Herb Pizza Dough
Pizza is one food my girls are very picky about. I know… I was surprised too! Usually, kids love pizza but my oldest decided she didn’t like pizza after having it at 7 different birthday parties in a span of 1 month. I get it, I totally do. I would be tired of it too!
For me, pizza is the ultimate go to with unlimited toppings and variations. I didn’t want Sanaya to feel an aversion for one of the most loved foods on this planet so I stepped in. After trying so many different pizzerias, I finally decided to make it at home.
This Garlic Herb Pizza Dough is so delicious and light. When the dough is rolled out, it’s not too thick and makes for a nice flatbread. Some days, I will roll it out into 1 large pizza and others, I’ll get the girls involved and have them decorate their own personal pizzas. Either way, you can’t go wrong with this delicious garlic-y, herb-y pizza dough!
Try it out! It is so delicious!
From my kitchen to yours, enjoy your pizza party!
Garlic Herb Pizza Dough
November 2, 2020
Prep Time
10 minutes
Cook Time
12 minutes
Wait Time
10 minutes
Total Time
22 minutes
Ingredients
- 2 1/4 tsp (1 packet) active dry yeast
- 1 Tbsp sugar
- 1/2 c plus 2 Tbsp warm water
- 1 1/2 c whole wheat flour
- 2 tsp salt
- 2 Tbsp garlic powder
- 1/2 Tbsp dried oregano
- 1/2 Tbsp dried basil
- 1/2 Tbsp dried parsley
- Oil
Instructions
- In a bowl or stand mixer, add yeast, sugar, and water and mix well. Let stand for 5-7 minutes so the yeast can bloom.
- Add the flour, garlic powder, and dried herbs. Finally add in the salt*. If mixing by hand, knead into a soft, tight dough. If using the stand mixer, set speed to 4 and knead until dough forms.
- Transfer dough to a well oiled bowl and let sit for a minimum of 10 minutes and maximum of 4 hours.
- Roll out on a flat surface with flour and top with your favorite toppings.
- Bake topped pizza at 450 degrees F for 10-12 minutes or until crust is browned and cheese is melted.
Notes
* Adding salt at the end is very important. If you add it in the beginning, it can kill of the yeast and your dough will not rise well.
© 2023 Copyright A Li\'l Bit of Spice
Creamy Fennel Orzo
This orzo is creamy, spicy, and full of flavor. I love orzo but wanted to do something different than the standard mediterranean orzo salad I have (which is delicious by the way!) so I decided to play around with it. And boy am I glad I did!
Fennel has a delicious licorice taste without being so powerful and combining it with the onions and caramelizing them was just the perfect way to give this orzo a sweet flavor to balance the spice.
I did top this with a piece of chicken for the husband but you can make it vegan by omitting the chicken! So easy to make it work either ways.
If you do use the chicken, you can either bake one if you have the time or use a rotisserie chicken as a hack to cut the time.
Perfect for the upcoming autumn season, try this delicious bowl of orzo and bring a little sweet and spicy to your soul!
From my kitchen to yours, enjoy!
Creamy Fennel Orzo
September 30, 2020
Persons
2
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Ingredients
For the orzo:
- 1 c orzo
- 2 c water
- 1/2 Tbsp salt
For the Creamy Fennel:
- 1 fennel bulb, sliced
- 1 yellow onion, sliced
- 1/2 c coconut cream
- 2c veggie broth
- 2 tsp oil
- 1/2 tsp salt
- 1/2 ground black pepper
- 1/2 crushed red pepper
- 1/2 tsp smoked paprika
- 2 rotisserie chicken thighs
Toppings:
Instructions
For the orzo:
- In a medium saucepan, add water, orzo and salt. Bring to a low boil, then reduce heat and simmer for 15 minutes, or until all of the water has boiled off.
- Remove from heat and cover for 5 minutes.
For the fennel broth:
- Heat a skillet on medium flame, and add oil to it. Add fennel and onions slices and let cook for about 8-10 minutes, until golden brown and you get a sweet caramelized aroma.
- Add veggie broth and bring to a boil. Season with salt, pepper, and crushed red pepper.
- Cook for another 5-7 minutes until liquid is thick in consistency.
- Reduce heat to low and add coconut cream and smoked paprika. Mix until you have a smooth texture.
- Cook for an additional 5 minutes, then remove from heat.
- Add the cooked orzo to the creamy fennel and toss so that all of the orzo is covered in the sauce.
- Divide between 2 bowls and top with chicken thigh.
- Drizzle Chimichurri sauce over the orzo and chicken.
- Serve hot!
Notes
**To make this a vegan/vegetarian dish, omit the chicken.
© 2023 Copyright A Li\'l Bit of Spice
Quinoa, Brown Rice and Black Beans
Loaded with protein and yummy veggies, this is one of my new favorite go-to’s. Simple to make and you can add whatever veggies you choose – I had colored bell peppers, tomatoes and onions in my fridge so that’s what I went with today.
Here’s how I made it:
Soak 1/3c Quinoa in some warm water for about 20 minutes. This helps the seeds cook easier and softer.
Also soak 1/2c Brown Rice for 20 minutes. Brown Rice can be tough to cook as it usually takes longer than white rice to make but if you soak it first, it comes out really nice and soft.
Finely Dice colored Bell Peppers, Tomatoes, Onions and a couple of cloves of garlic.
In a nonstick pot, heat oil and ad the cumin. Add the onions. garlic, tomatoes, bell peppers and mix well.
Cook for 5 minutes, then add in the quinoa, rice and black beans. Add some salt, pepper and just a touch of hot sauce – it adds that magical touch! Add the water and bring to a boil. Cook for about 30 minutes or until the rice is tender. 
Just before serving, squeeze some fresh lemon juice over the rice. The extra zing tastes really good! There you have it! This is a great make ahead recipe and perfect for the fall.
Here’s the recipe all in one spot!
Ingredients:
½ c diced onions
½ c diced tomatoes
1c diced bell peppers (I like to include a variety of colors)
1 can (14oz) black beans, drained and rinsed
1/3 c Quinoa
½ c Brown Rice
1 tsp cumin
1 Tbsp Olive Oil
Salt to taste
Black Pepper to taste
1 tsp, freshly squeezed Lemon Juice
2 c Water
a couple dashes of hot sauce
Instructions:
Soak quinoa and brown rice in warm water for 20 minutes.
In a nonstick pot, heat oil and add the cumin. Add the onions. garlic, tomatoes, bell peppers and mix well.
Cook for 5 minutes, and then add in the quinoa, rice and black beans. Add some salt, pepper and the hot sauce.
Add the water and bring to a boil. Cook for about 30 minutes or until the rice is tender.
Just before serving, squeeze some fresh lemon juice over the rice.