maxine in ri wrote:
>
> On Feb 2, 10:18 am, "Janet Bostwick" > wrote:
> > maxine in ri wrote:
> > > On Feb 1, 6:32 pm, George > wrote:
> > >> maxine in ri wrote:
> >
> > snip
> > I'll stow the baking pans and bring rice
> >
> > > dishes to the next few potlucks as well. Cheesy rice, fried rice,
> > > herbed rice, fruited rice, rice pilaf---they'll work for our table as
> > > well. Rice with tomato sauce, rice pudding, congee....
> >
> > > maxine in ri, who will no doubt be dreaming about rice tonight.
> >
> > It seems to me that you are thinking in terms of rice side dishes??? Maybe
> > some rice main dishes instead. That way a greater portion of rice is eaten
> > at the meal as well as less meat.
> > Janet
>
> Suggestions? Cheesy rice would be a main course here, and beans and
> rice, but I'm open to ideas, and have plenty of material to work with
> <g>
>
> maxine in ri

Try this one:

Steamed spareribs with black beans over rice (from a Wei Chuan cookbook)

1 1/3 lbs pork spareribs
3 tbs fermented black beans (or use ready-made black bean sauce)
1 tbs chopped garlic
1 tbs chopped spring/salad/green onion
1 tbs chopped ginger

Sauce:
1/2 tbs rice wine
5 tbs soy sauce
1 1/2 tsp sugar

hot cooked rice

Cut the ribs into small pieces; rinse and drain the black beans.
Heat some oil in a frying pan/wok and stir-fry the rib pieces for about
a minute. Push the ribs to the edge of the pan; fry the
garlic/ginger/onions briefly. Mix with sauce and beans; fry for one
minute. Add the ribs and place it all in a bowl for steaming. Steam
about 40 minutes.
Serve over the rice.