Hey, Chef Robert Irvine here for Bodybuilding.com. I’m about to show you three simple rice recipes. Rice is the kind of forbidden carbohydrate. But if you can make it exciting, it can not only be a side dish, it can also be an entree. We’re going to start with a black-eyed pea and sausage rice dish. Every rice dish starts with a sizzling wash. If the pan is not hot, we can’t toast the rice, which generates the spice and opens that seed up. So, I’m going to turn the heat up a little bit here. Add some grapeseed petroleum. While that’s getting nice and warm, I’m going to chop a little onion. Dice it nice and penalty. And the onion simply hands us that great flavor. Sweetness and it’ll caramelized neat into the pan. When we get a sweet onion it time intensifies the flavor of the rice and yields a great, great texture. We’ve also got some Italian sausage. You can use any type of sausage you want.If you want chorizo, use chorizo. It time depends on what is it you people want. So all we’re doing now is sauteing the onion. A little onion with the Italian sausage. Then we’re going to add some black-eyed peas. Great source of carbohydrate and protein. But done with flavor. A much of beings think that if you gobble healthy, there is no flavor. That’s wrong. We add the strata of spice step by step. And again, you can do this with cannellini beans, you could do it with kidney beans, any type of beans that you wish. Here’s the enjoyable division: rice. Unpolished rice. Into the pan. Getting all those spices mixed together there. I’m going to take a little bit of salt and a little of pepper. Now remember, there is salt in the sausage already. So we have to be careful. Little bit more pepper. The spices are starting to mix and amalgamate. And you can smell the sweetness of the onion and sausage, which is really, really good. I’m going to take a little bit of orange juice, because I want that to pluck the spice all together.And recollect, acid strokes fat. So, we got solid from the sausage and now we got the orange juice that makes all those great spices together. OK. Last, but not least: light-green onion. Texture, colour, production. We require the food to look good, as well as taste good. Perfect bands of acidity, seasoning is just correct. We are ready to serve this bowl. And again, if I wanted to add more protein on this, I get add flank steak, I could contribute salmon. You identified it, we can add it. Now we are, the finished meal: sausage and black-eyed pea rice. Chickpeas are a great source of protein, but supplemented with rice: OMG. It’s like, the most amazing thing. We’re gonna start the same way, a little grapeseed petroleum. Grapeseed oil is better for us than olive oil. It’s a purer petroleum, heats up a little faster, and it has no flavor. So it doesn’t alter the flavor of what you’re cooking. Best oil to use. OK. Same again, we’re going to start with some onion. Into the pan. You hear that sizzle.If you hear that sizzle , now you’re cook. We’ve got some chickpeas. And here’s the interesting part: curry gunpowder. Alright, in becomes the rice. Again, we’re looking for all the spices to meld. At this top I’m going to take a little bit of ocean. I’m going to add that to the pan. The rationalization I’m doing that is because I crave a little sauce with that curry pulverization. Make the rice a little wetter. You can be found in the shade coming out. That’s the cumin, the coriander. Again citrus. This time I’m going to take a little lemon juice. Lemon juice. And it helps your metabolism, and the committee is also imparts the flavors together. Gonna computed a little of cilantro. Amazing citrus. It sounds out of your speak. I need a little salt in there. And the presentation is as important as the actual food itself.But imagine get that with some type of protein on it. Chickpea cilantro rice. Little onion, little citrus. Simple, but effective. My last rice, we’re going to add cauliflower. Cauliflower florets. A parcel of people don’t consume this vegetable, and yet it is a great vegetable, immense generator of protein. We’re going to do the same thing, set the heat on. Nice and hot. A little petroleum. Cauliflower, into the oil. What I’m looking for here is a little caramelization. Watch what happens. See, it’s starting to go golden brown here.That’s what I miss. That’s the spice, the sugar. We’re layering spices. Take a little bit of garlic in there. Notice I didn’t settled garlic in first because it burns really fast. In departs our rice. And the stellar of this dish is not the rice, it’s actually the cauliflower. Letting it meld together, all those flavors.Taking a little bit of spray again. When I say a little of sea, all I’m doing is steaming and helping the cauliflower cook. I want it al dente, which is firm to the bite. But I miss the spice to come out of it. At this pitch we do one of two things. I have got toasted pecans. And if you don’t like nuts or are allergic to nuts, you just leave them out.Going to keep them in there because, again, high source of protein. Nuts are really good for us, especially if we’re eating health. We take a little pinch of salt again. And salt is the flavor enhancer now. You can still smell the garlic, “youre seeing” the nuts and the cauliflower. And here’s something really good: basil. A pile of beings chop basil. When you chop basil, it bruises really quickly. In other paroles it discolours.With this dish, I’m doing something different. I’m going to collect it, piece by piece. The spice stays intact, it bides green. And I’m going to take it off the heat in two seconds and give it imbue. Off the hot. And we’re ready to serve. Finished dish: cauliflower rice with picked basil, and a little onion and garlic. Think of the things we could do with this, whether it be chicken, beef, pork, shrimp, cutlet. Or simply use it as an entree itself. Three simple rice dishes. Easy. You could do it at home. You can prep it the day before, or the week before, and concoct it when you get home at night.For more great recipes, health recipes, go to Bodybuilding.com. See you next time ..