(Family Features) Abstaining from eating meat during Lent is common practice for many, but it doesn't mean you have to deprive yourself and loved ones from delicious meals. Whether you observe Lent or are simply looking for new ways to replace traditional proteins for a meal or two each week, there are countless mouthwatering recipes you can turn to.
Consider Chamomile-Infused Jasmine Rice with Salmon, for example, with floral jasmine notes pairing nicely with earthy chamomile for an easy yet elegant feast that's ready in just half an hour. With its mild flavor, salmon offers a pleasing starting point for those easing their way into incorporating more seafood into their diets.
Although originally cultivated for the Kingdom of Thailand, you don't need to be royalty to enjoy premium Boil-in-Bag Jasmine Rice from Success Rice. In just 10 minutes, you can enjoy this sweetly aromatic solution that cooks up soft and fluffy every time for a unique flavor that complements seafood and more. It's also naturally gluten free, Non-GMO Project Verified and free of MSG and preservatives.
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Another option for swapping out traditional protein is with plant-powered meals. Even picky eaters can find plenty to love in this savory Crunchy Thai Peanut and Quinoa Salad. Quick to prep, it's a perfect answer for busy weeknights that calls on the power of peanuts and quinoa to replace protein from your usual favorites.
This convenient, crunchy dish calls for light, nutty Success Tri-Color Boil-in-Bag Quinoa that's packed with protein, all nine essential amino acids and fiber, making it perfect for Lenten meals from salads and bowls to veggie-forward casseroles and even muffins.
Find more Lent recipe inspiration and meatless meal ideas by visiting SuccessRice.com.
Chamomile-Infused Jasmine Rice with Salmon
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4
1 bag Success Jasmine Rice4 bags chamomile tea, divided4 tablespoons butter, divided4 tablespoons lemon juice, divided2 tablespoons fresh chives, finely chopped, divided1 1/2 teaspoons salt, divided1 teaspoon pepper, divided4 skin-on salmon filets (5 ounces each)1 bunch asparagus, woody ends trimmed Preheat broiler. Prepare rice according to package directions, adding three tea bags to simmering water with rice to infuse with tea flavor.Transfer rice to large bowl. Tear remaining tea bag; mix half with 2 tablespoons butter and melt in microwave to infuse butter.Mix infused butter, 2 tablespoons lemon juice, 1 tablespoon chives, 1/2 teaspoon salt and 1/4 teaspoon pepper; fold into rice and set aside.Arrange salmon and asparagus on foil-lined baking sheet. Drizzle remaining butter over salmon and asparagus. Season with remaining salt and pepper. Broil 9-11 minutes, or until salmon begins to flake and asparagus is tender.Serve salmon and asparagus with rice. Drizzle salmon with remaining lemon juice and garnish with remaining chives.
Crunchy Thai Peanut and Quinoa Salad
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4
1 bag Success Tri-Color Quinoa1 1/2 cups shredded cabbage mix1/2 cup cilantro, roughly chopped2 tablespoons fresh mint, roughly chopped1/2 cup English cucumber, thinly sliced1/2 cup carrots, shredded1/2 cup red bell peppers, thinly sliced1 tablespoon soy sauce1 teaspoon fish sauce1 teaspoon sesame oil1 teaspoon honey1 teaspoon white vinegar1/4 cup peanuts, roughly chopped Prepare quinoa according to package directions. Cool.Mix cooled quinoa with cabbage, cilantro, mint, cucumber, carrots and bell peppers.In small bowl, whisk soy sauce, fish sauce, sesame oil, honey and vinegar.Add dressing to quinoa and toss to combine. Top with peanuts.
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