Quick & Easy

When to eat your leftover rice recipe: Paella recipe time

You don’t have to have the paella or the risotto to enjoy the time of your life.

It can be made at home and ready for you to make at any time of the day or night.

We’ve rounded up some of our favorite recipes that you can make on a budget at home for a good meal.

The paella recipe comes from The Little Kitchen and is a great way to make a simple dish that’s quick and easy to prepare.

This recipe is great for any time or a busy schedule.

If you have leftover rice, this recipe can also be used as a side dish to a rice salad.

It’s a great option for the busy person that needs something simple to eat with a quick and simple meal.

Ingredients: 1/2 cup rice flour 1/4 cup unsweetened almond meal 1 tablespoon coconut oil 1 tablespoon water 3-4 tablespoons vegetable oil 1 cup water 2 cloves garlic, minced 1/8 teaspoon dried rosemary 2 cups cooked rice 2 cups frozen peas or other white rice (or other brown rice) Directions: Preheat oven to 350 degrees.

Mix rice flour, almond meal, coconut oil, water, vegetable oil and garlic together in a large bowl.

Add rice to bowl.

Place soaked cooked rice in bowl, adding 1 tablespoon at a time until rice is evenly coated.

Place remaining 1 tablespoon on top of rice and place in a baking dish.

Bake for about 30 minutes.

Serve rice with sauce on top.

Recipe Notes: If you don’t already have leftover cooked rice, you can use leftover brown rice.

Simply add the rice and water to a large saucepan and cook over medium heat until the rice is tender.

If rice is too mushy or dry, add more water to cook it until it reaches desired consistency.

If your rice is a bit too mushty, add the remaining water.

Serve with a few spoonfuls of marinara sauce.

The recipe is for 1 1/3 cups of cooked rice.

For a more filling, double the recipe.

Serve over rice, pasta or soup.

The recipes in this series are written by Amy Lee and feature her own tips and tricks.

You can find more of Amy’s cookbooks here.