There are so many types of rice dishes out there that it could be hard to name them all. I have several to share. I'm sure that everyone else will have all the rest of them to share. Please help out and contribute that special rice recipe the you really like the most.
HONEY NUT RICE DRESSING Ingredients 1-1/2 cups chopped celery 1-1/2 cups chopped onions 2 tablespoons butter 6 cups cooked long-grain white rice (cooked in chicken broth) 1 cup raisins 2/3 cups chopped walnuts or pecans 1/4 cup honey 2 tablespoons fresh lemon juice 1-1/2 teaspoons salt 1/2 teaspoon ground cinnamon 1/2 teaspoon black pepper 1/8 teaspoon cayenne 1/4 cup chopped parsley Steps Preheat the oven to 325º F. In a large heavy pot, cook the celery and onions in the butter for five minutes, or until soft. Add the remaining ingredients and toss to mix well. Spoon the mixture into a lightly oiled baking dish. Cover and bake for 30 minutes. Sprinkle the top with the parsley and serve immediately. Serves 12.
Wash well 1 cup wild rice. Drain rice and add 4 cups boiling water and 1 teaspoon salt. Cover and simmer without stirring for 40 minutes.
1 pound Monterey jack cheese 1 pint sour cream 2 (3 ounce) cans chopped green chiles 3 cups cooked brown rice 1/4 pound Cheddar cheese Combine first 4 ingredients. Top with Cheddar cheese. Bake at 350 degrees F for 30 minutes in buttered 8-inch square pan. NOTE: Use a few chopped jalapeño peppers also for "spicy" taste.
1 (28 ounce) can crushed tomatoes * 1/2 cup onions, chopped 4 slices bacon 1/4 cup diced green bell pepper 3 tablespoons flour Salt Black pepper * Or use fresh tomatoes, and cook them down to about 2 cups. Fry bacon until done but not crisp. Cut into pieces. Set aside. Add onions and green peppers to skillet; sauté until soft. Add tomatoes and simmer 20 minutes. Salt and pepper to taste. Mix flour with enough cold water to make a smooth paste. Add to skillet, stirring constantly until thickened. Serve over cooked rice. Serves 4 to 6. NOTE: You can omit the bacon and use any meat available (sausage, ham, etc.), or you can substitute 2 or 3 tablespoons butter.
2 1/2 cups water 1 cup rice, uncooked 1 teaspoon salt 3 tablespoons butter 2 teaspoons lemon juice 1/4 teaspoon pepper 2/3 cup coarsely chopped pecans 2 to 3 scallions, thinly sliced Pecan halves (optional) Bring water to boil in medium saucepan. Stir in rice and salt. Cover tightly and simmer 20 minutes. Stir in butter, lemon juice and pepper. Let stand covered until all liquid is absorbed (about 5 minutes). Add pecans and scallions; mix well. Garnish with pecan halves, if desired. Makes 6 servings.
1 pound ground beef 2 cups water 1 (1 1/4 ounce) package taco seasoning mix 2 cups Minute rice, uncooked 1 cup shredded Cheddar cheese Coarsely crushed tortilla chips Shredded lettuce Chopped tomato Sour cream Brown meat in large skillet on medium-high heat. Drain. Add water and seasoning mix to skillet. Bring to boil. Stir in rice. Sprinkle with cheese. Cover and cook on low heat 5 minutes. Top with coarsely crushed tortilla chips, shredded lettuce, chopped tomato and/or sour cream.
First of all, sticky rice is actually a type of rice - it's not a method of cooking. Sticky rice is sometimes called "sweet" rice or "glutinous" rice. Unlike the rice we usually eat, which is cooked in water, sticky rice has to be steamed. So you'll need some sort of large steamer in order to cook it. Take 2 cups sticky rice and put in a mixing bowl. Fill with water and rub the rice vigorously with your hands. The water will turn milky. Drain off the milky water, replace with fresh water, and keep repeating the process until the water runs clear. Soak the rice in clean water overnight. When you're ready to cook the rice, drain and place in the steamer. (If the holes in the steamer are too large and the rice might fall through, line it with cheesecloth first.) Fill the pan with water, making sure it doesn't touch the steamer. Steam for about 30 minutes and check it. It might need another 10 minutes or so. Remove from heat and let stand for 10 minutes.
1 cup uncooked rice 2 cups boiling salted water 1 (1-inch) piece fresh ginger, peeled 1/4 cup seedless raisins 1/4 cup currants 2 ounces dried apricots, chopped 1/2 teaspoon ground nutmeg 2 teaspoons minced shallots 1 tablespoon lemon juice 1/2 teaspoon coriander 1 tablespoon olive oil 1/2 cup toasted pine nuts Cook rice with peeled ginger in boiling salted water until done, about 25 minutes. While rice is cooking, soak raisins, currants and apricots in hot water to cover, then drain when plump. When rice is ready, remove ginger and place rice in a warm serving casserole. To the rice in the casserole, add pepper, nutmeg, shallots, lemon juice, coriander and olive oil. Gently fold in the plumped raisins, currants and apricots. Keep warm until ready to serve. Just before serving, sprinkle with pine nuts.
8 ounces shrimp (peeled, deveined and no tails) 2 cloves garlic (thinly sliced) 4 green onions (sliced) 3 eggs (beaten) 4 cups cooked rice 2 tablespoons olive oil 2 tablespoons soy sauce In a wok, heat 1 tablespoon oil till hot, add garlic and fry till brown, take out and discard. Add shrimp to oil and stir fry until cooked through (2 to 3 minutes). Remove shrimp and set aside. Add other tablespoon of oil to wok and scramble eggs set aside. Add rice to wok and stir fry until hot and dry, add soy sauce and stir until rice is even brown in color. Add shrimp and eggs and stir fry 2 minutes. Add green onions and stir fry another 2 to 3 minutes or until onions are good and hot. Serve immediately.
1 small onion, chopped 1/4 cup (1/2 stick) margarine 1 cup rice, uncooked 1 package frozen chopped broccoli 1/2 cup Cheez Whiz® 1 can cream of chicken soup 1/4 cup milk Sauté onions in margarine; stir in soup and cheese until melted. Add broccoli, including water. Stir in uncooked rice and milk; bake at 350 degrees F for about 25 minutes.
1 cup uncooked rice 1 teaspoon margarine (optional) 1 clove garlic, minced 1 teaspoon grated lime peel 1/8 to 1/4 teaspoon ground black pepper 2 cups chicken broth 2 tablespoons chopped fresh cilantro Combine rice, margarine, garlic, lime peel, pepper and broth in 2- to 3 quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in cilantro. Microwave Instructions Combine rice, margarine, garlic, lime peel, pepper and broth in 2- to 3-quart micro-proof baking dish. Cover and cook on HIGH 5 minutes. Reduce setting to MEDIUM and cook 15 minutes or until rice is tender and liquid is absorbed. Stir in cilantro. Servings: 6
About 1/4 cup olive oil 1 tablespoon unsalted butter 1/3 cup finely chopped onion 1 cup Arborio rice 2 1/2 cups chicken broth, preferably homemade, heated 1/2 cup freshly grated Italian Parmesan cheese Salt Freshly ground black pepper Combine 1 tablespoon of the oil with the butter in a heavy 2- to 3-quart saucepan over medium-high heat. Add the onion and cook, stirring, until the onion begins to soften, 2 to 3 minutes. Be careful not to brown it. Stir in the rice to coat the grains with the fat and onion mixture, and cook about 1 minute longer. Add 2 cups of the broth to the rice, reduce the heat to low, cover the saucepan, and cook exactly 15 minutes. Turn off the heat. Uncover the pan, add the remaining 1/2 cup broth, the cheese, and salt and pepper to taste, and stir to combine with the rice. Allow to cool completely and refrigerate, covered, at least 3 hours or overnight. When the risotto is cold, form the chilled risotto into patty-shaped cakes with your hands, using approximately 1/2 cup of cooked risotto for each cake. (Make 4 to 6 cakes.) Compress the cakes, as you form them, as much as you can to reduce the possibility of the cakes falling apart during cooking. Over medium-high heat, heat 2 to 3 tablespoons of the oil in a 10-inch skillet, preferably one with a nonstick surface (if the skillet has an uncoated surface, you'll have to add enough oil to completely cover the bottom). Add the cakes, as many as will fit in the skillet without touching each other, and cook approximately 10 minutes on each side until brown. Serve immediately. Serves 4 to 6.
1 1/2 cups uncooked rice 1 cup butter or margarine 1 cup minced onion 1 teaspoon thyme 1 teaspoon sage 1 teaspoon marjoram 1 1/2 teaspoons salt 3/4 teaspoon pepper 1/3 cup chopped parsley 3/4 cup chopped celery and leaves Cook rice according to package directions. Meanwhile, melt butter in skillet; add remaining ingredients, and cook 5 minutes. Add rice. Makes 6 cups.
2 cups cooked rice 2 cups ground whole wheat 3/4 cup pecans or peanuts, broken 3 tablespoons minced onion 2 eggs, beaten 3/4 cup grated cheese 2 tablespoons chopped pimento 2 tablespoons green bell pepper 2 cups canned or freshly-cooked tomatoes 1 teaspoon salt 1/8 teaspoon paprika Mix well, form into a loaf and bake 1 hour at 325 degrees F. Sprinkle grated cheese liberally over loaf a few minutes before removing from oven, then serve hot.
1 1/2 cups leftover cooked rice 2 eggs, blended with 2 tablespoons water 2 teaspoons instant onion soup mix 1/4 cup shredded sharp cheese Mix together all ingredients; form into patties. Fry in vegetable oil. Makes 8 to 9 patties.
1 (4 ounce) can mushroom stems and pieces 1/4 cup butter or margarine 1/2 cup sherry 1 teaspoon parsley flakes 1 1/2 teaspoons Season-All® 2 teaspoons instant minced onion 1/8 teaspoon black or white pepper 1 cup uncooked rice 2 cups water Drain mushrooms, reserving liquid. Sauté mushrooms in butter 2 to 3 minutes. Add sherry and seasonings and simmer slowly 5 minutes. Pour rice over mushrooms; add reserved mushroom liquid and water. Cover and cook slowly 25 to 30 minutes.
1 cup rice, washed and drained 2/3 cup raisins 4 tablespoons oil, divided 1 pound ground beef 1 small onion, chopped 1 small clove garlic, chopped 1 tablespoon green chile, chopped 2 teaspoons salt 1 can tomatoes 1 tablespoon chili powder 1 1/2 cups water 2 slices bacon Wash raisins in hot water and drain. Heat half the oil in frying pan. Add washed rice and fry to a light brown. Remove rice. Add remaining oil, then fry the ground beef, onion, garlic and chili pepper about 10 minutes and add salt, tomatoes and chili powder (which has been dissolved in 1/4 cup cold water). Cook a few minutes, then mix everything together and cover with strips of bacon. Bake at 350 degrees F for 45 minutes.
3 cups cooked rice 2 eggs, beaten well 3 tablespoons flour 1/2 cup milk 1 teaspoon salt Blend beaten eggs into cooled, cooked rice; add flour and milk. Drop by spoonsful onto hot griddle, pressing with pancake turner into desired size and thickness. Cook until brown on both sides. Serve with butter and syrup as hot cakes or as a side dish.
1 cup rice 3 tablespoons bacon drippings or vegetable oil 1 onion, chopped, or 5 scallions, chopped, including green part 1 clove garlic, minced 2 cups hot water 1 (8 ounce) can tomato sauce Salt, to taste 3 teaspoons chili powder 1/2 teaspoon cumin Pinch of Mexican oregano 2 beef or chicken bouillon cubes Pour hot water over rice and let it stand for about 15 minutes. Drain the rice and rinse it well in cold water. Shake the sieve and let the rice drain for a while. Shake the rice to remove any excess water. In a heavy skillet, brown rice in bacon drippings or oil over low heat. Add remaining ingredients, reduce heat, cover tightly and cook for 20 to 25 minutes. You may use any mix of the spices you like best.
2 to 3 tablespoons corn oil or vegetable oil 1 cup uncooked wild rice 1/4 cup melted butter 2 tablespoons maple sugar or maple syrup Salt to taste Place oil in a 12-inch, heavy-bottomed skillet over medium heat. Add a layer of rice and swirl over medium heat until the kernels pop. Toss with butter, sugar and salt. Makes about 2 cups.
2 2/3 cups cooked rice 1/3 cup minced onion 2 eggs, beaten 2 tablespoons melted butter 1 (8 ounce) can tomato sauce 1/4 teaspoon oregano 1/4 teaspoon basil 1 cup shredded mozzarella cheese Pepperoni, sliced 1/2 cup sliced stuffed olives Mix together rice, onion, eggs, and melted butter. Line a 12-inch pizza pan with rice mixture and bake 12 minutes at 350 degrees F, or until set. Spread tomato sauce with cheese over rice crust. Sprinkle with spices and cheese. Top with pepperoni and olives. Bake at 350 degrees F for 20 to 25 minutes. After removing from oven, allow to stand a few minutes before serving.
1 onion 3 tablespoons butter 1 cup rice 2 cups chicken stock 1/2 cup grated Parmesan cheese 1 slice whole wheat toast 3 eggs Salt and pepper 2 tablespoons vegetable oil Chop onion. In a large frying pan, melt 1 tablespoon butter over medium heat. Add onion and cook until softened, about 5 minutes. Stir in rice and cook 2 minutes. Add stock and bring to a boil. Cover, reduce heat and simmer until rice is tender, about 20 minutes; cool slightly. Meanwhile, grate cheese. Crumble toast and add to rice with eggs, cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. Shape the rice mixture into 8 patties. In a large frying pan, melt 1 tablespoon butter with 1 tablespoon oil over medium-high heat. Fry 4 patties, turning once, until golden brown, about 5 minutes. Remove from pan and keep warm. Melt the remaining 1 tablespoon butter with the remaining 1 tablespoon oil and fry the remaining patties.
1/2 cup chopped onions 1/4 cup butter 2 teaspoons curry powder 1 cup uncooked rice 1 cup orange juice 1 cup chicken broth 1 teaspoon salt 1 bay leaf In a heavy saucepan sauté the onions in butter until soft. Stir in the curry powder and rice; cook and stir two minutes. Add remaining ingredients and stir with a fork. Bring to a boil, lower the heat, cover and simmer 20 minutes. Remove bay leaf before serving. Serves 6.
4 cup Minute® Rice 1 tablespoon salt 5 cups boiling water 1/2 pound mushrooms, sliced 1/2 cup butter 1/8 teaspoon pepper 1/2 cup onion, chopped 2 cups celery, chopped Stir rice, salt and pepper into boiling water. Cover; let stand 5 minutes. Sauté onions, mushrooms and celery in butter. Add to rice and mix lightly with fork. Serve with Creamy Chicken Sauce. Serve 8. Creamy Chicken Sauce 1 cup milk 2 cans cream of chicken soup Stir milk into soup in saucepan and simmer 2 minutes.
1/2 cup soy sauce 4 cups rice 4 stalks celery 3 bunches green onions 1 pound fresh mushrooms 3/4 cup (1 1/2 sticks) butter or margarine 1 small can chopped ripe olives Cook rice and set aside. Place butter or margarine and soy sauce into large stir-fry skillet and melt. Add vegetables and simmer until tender. Remove from heat, add rice and mix well. Add additional soy sauce if desired. Serves 10 to 12 people.
1/4 cup vegetable oil 1 medium onion, chopped 1/2 green bell pepper, chopped 1 cup white rice, uncooked 1/2 pound ground beef 2 (8 ounce) cans tomato sauce 1 3/4 cups hot water 1 teaspoon salt Dash of pepper 1/4 cup diced green chiles Pour hot water over rice and let it stand for about 15 minutes. Drain the rice and rinse it well in cold water. Shake the sieve and let the rice drain for a while. Shake the rice to remove any excess water. Brown onion, bell pepper, rice and beef in oil. Add remaining ingredients. Mix well and bring to a boil. Cover tightly and simmer for 25 minute or until rice is tender.
2 tablespoons vegetable oil or lard 1 medium onion, minced 2 garlic cloves, minced 1 cup uncooked Basmati or long-grain rice 2 cups chicken stock 2 small plum tomatoes, chopped, or 1/2 cup canned tomato sauce 1 tablespoon ground dried New Mexico chile 3/4 teaspoon salt Pour hot water over rice and let it stand for about 15 minutes. Drain the rice and rinse it well in cold water. Shake the sieve and let the rice drain for a while. Shake the rice to remove any excess water. In a saucepan, warm the peanut oil or lard over medium heat. Sauté the onion and garlic until softened. Add rice and sauté for another couple minutes, stirring to coat all the grains of rice with oil. Pour in the stock, add tomatoes or tomato sauce, sprinkle in the chile and salt, and bring to a boil. Reduce the heat to a simmer, cover the pan, and cook the rice for 15 to 18 minutes, until all the liquid is absorbed. Remove the pan from the heat and let the rice steam, covered, for 5 to 10 minutes. Fluff up the rice with a fork and serve warm. Variation When the rice has cooked for about 10 or 12 minutes, fold in 1/2 cup frozen peas and carrots which have been parboiled in salted water for 1 minute, then drained.
1/8 cup vegetable oil 1 cup Basmati or long-grain rice 2 large poblano chiles, tops removed, seeded, and diced 1 cup fresh cilantro leaves 3 garlic cloves, mashed 1/2 onion, diced 2 tablespoons chicken bouillon granules Salt Pepper 1 cup frozen peas and carrots 1 tablespoon butter In a Dutch oven with a tight-fitting lid, heat oil and sauté rice. In a blender purée chiles, cilantro leaves, garlic, and onion with 2 cups hot water. Strain over the sautéed rice. Add chicken bouillon granules and stir until dissolved. Add salt and pepper to taste. Cover and cook for 20 to 25 minutes until rice is tender. Meanwhile, cook frozen peas and carrots in lightly salted water for 1 minute. Drain. Add 1 tablespoon butter and garnish rice with them.
1 pound giblets (wild fowl, chicken, or turkey), chopped fine 2 cups raw white rice 1/2 pound loose pork sausage 1 cup chopped onion 1/2 cup chopped bell pepper 1/2 cup chopped celery 2 cloves garlic, chopped 1/2 cup chopped fresh parsley 1 cup scallion tops Salt and pepper, to taste Boil the giblets in a saucepan of salted water to cover until very tender. Drain, reserving the liquid, and set the giblets aside. Return the liquid to the saucepan, adding more water if necessary to make 4 cups. Add the rice, bring to a boil, and cook, covered, over low heat for 20 minutes or until tender. Set aside and keep warm. In a deep heavy skillet start the pork sausage on low heat; as soon as the fat begins to cook out, add the onion, bell pepper, celery, and garlic. Continue cooking on low heat, stirring occasionally, until all the vegetables are soft. Add the cooked rice, giblets, parsley, scallion tops, salt, and pepper and stir all together lightly but thoroughly. If possible, add some drippings from the fowl or meat which you are serving. Do not let parsley and scallion tops become scorched. Vegetarian Dirty Rice Follow directions for Louisiana Dirty Rice, using 1/2 cup peanuts in place of the giblets and pork sausage, and sauté until golden (about 2 minutes). Replace white rice with 3 cups cold cooked brown rice.
1 1/4 cups Minute rice 1 cup water 1 small bell pepper, chopped 1 small onion, chopped 2 stalks celery, sliced 1/4 pound ground beef 16 ounces diced tomatoes 1/3 cup Pace hot Picante sauce or salsa 1/4 cup reduced fat Cheddar cheese Pepper to taste Combine rice and 1 cup of boiling water; set aside. In skillet sprayed with nonstick cooking spray, cook celery, bell pepper and onion until softened; set aside. Brown ground beef, drain fat and add to rice with vegetables, tomatoes with their liquid, Picante sauce, and pepper. Cook over low heat until warm. Transfer to baking dish and add cheddar cheese. Place under broiler to melt cheese. Serves: 6
1 tablespoon melted butter 1/4 cup thinly sliced celery 2 scallions, thinly sliced 1/2 to 1 jalapeño pepper, seeded and diced 1/2 teaspoon salt 2/3 cup chicken broth 2/3 cup instant rice 1 tablespoon diced pimento Combine butter, celery, scallions and pepper in medium skillet. Sauté until tender but not brown. Add salt and broth, bring to a boil. Stir in rice and pimento. Cover and remove from heat. Allow to stand 5 minutes Yield: 2 to 3 servings
1 1/2 cups cooked rice, cooled 1/2 cup crushed pineapple, drained 1/4 cup maraschino cherries, drained and chopped 1/4 cup chopped nuts 1 1/2 cups miniature marshmallows 2/3 cup evaporated milk 2 tablespoons lemon juice 1/2 cup sifted confectioners' sugar Mix cooked rice, pineapple, cherries, nuts and marshmallows. Chill milk in ice cube tray until soft crystals form around tray edges, 15 to 20 minutes. Whip milk until stiff; add lemon juice and confectioners' sugar. Fold into rice mixture.
1 cup rice, uncooked 1/3 cup oil Soy sauce, to taste 1 cup shrimp pork or beef, chopped 2 1/2 to 3 cups hot bouillon 1/2 cup onion, chopped 1/4 cup green bell pepper, chopped 1 cup frozen peas Fry rice with oil until brown. Add soy sauce and meat. Mix quickly. Add bouillon. Simmer covered 20 minutes. When almost done, add onions, green pepper and peas.
Onion Rice Mix 4 cups uncooked rice 1 envelope onion soup mix 1/4 cup dried minced onion 1 tablespoon parsley 1/2 teaspoon salt Lemon-Dill Rice Mix 4 cups uncooked rice 1/4 cup grated lemon peel 1/4 cup powdered chicken soup base 2 tablespoons dill 1 tablespoon chives 1/2 teaspoon salt Vegetable Rice Mix 4 cups uncooked rice 1 envelope vegetable soup mix 2 tablespoons dried minced onion 2 tablespoons dried minced celery 2 tablespoons dried minced bell pepper 1 tablespoon parsley 1 teaspoon salt Spanish Rice Mix 4 cups uncooked rice 1/2 cup Mexican seasoning mix 1/2 cup dried corn 2 tablespoons parsley 1 tablespoon basil Herb Rice 4 cups uncooked rice 1/2 cup instant nonfat dry milk 1/4 cup dried minced celery 2 tablespoons parsley 2 tablespoons thyme 1 tablespoon marjoram Combine ingredients specified for each different mix. Store mixes in an airtight container on the shelf for up to 4 months. This mix will keep on the shelf for up to 4 months. To use: Mix 1 cup of the rice mix with 2 cups of liquid - either water, broth, juice, or a combination. A tablespoon of butter or margarine is a nice addition. Place the rice, liquid and butter on high heat and bring to a rolling boil. Immediately reduce the heat to very low, cover, and simmer for 10 to 15 minutes or until all the liquid is absorbed.
Start with 1 cup uncooked rice. When cooked, stir in one of the following choices: 3 green onions, chopped, and 1/4 cup chopped fresh basil, mint, or parsley 1 teaspoon curry powder and 1 unpeeled Granny Smith apple, diced 1 clove garlic, minced, 3 tablespoons chopped parsley, and 2 teaspoons lemon peel 2 carrots, shredded, and 2 teaspoons chopped fresh thyme 1 zucchini, shredded, and 1 teaspoon chopped fresh rosemary 1/4 cup Parmesan cheese and 2 tablespoons chopped fresh basil 1/3 cup raisins, 1 teaspoon grated orange peel, and 1/4 cup mango chutney 2 teaspoons soy sauce, 1 teaspoon grated fresh ginger, and 1/2 teaspoon sesame oil 1 tablespoon chopped fresh mint and 1/4 cup crumbled feta cheese 1/3 cup bottled salsa and 2 tablespoons chopped fresh cilantro
3 1/3 cups water 1 1/2 cups uncooked long-grain white rice 3/4 tablespoon salt 1/4 cup flat leaf parsley 1/4 pound chopped fresh spinach leaves 1/4 pound chopped fresh mustard greens 1/4 pound chopped fresh kale 1/4 cup chopped scallions, both white and green parts 1 tablespoon vegetable oil Salt (optional) In a large saucepan, bring water to boil over high heat. Stir in rice and salt. Cover and reduce heat to medium-low and simmer 20 minutes. Remove from heat, let stand, covered for 5 minutes or until water is completely absorbed. Fluff with a fork. Leave rice, covered, and reserve. Fill a large bowl with ice water and set aside. Bring a large saucepan of water to a boil. Add parsley, spinach, mustard greens, kale and scallions and blanch for 1 minute. Strain, reserving 1/4 cup of the cooking liquid and place greens in ice bath to stop the cooking process. Strain greens and place them in a blender or food processor. Process, using just enough of the reserved cooking liquid to purée the greens. Place purée in a fine mesh strainer over a bowl and press, using a rubber spatula to remove liquid, reserving 1/4 cup. Heat a large skillet over medium heat. Add oil, reserved liquid and greens. Stir and immediately add the cooked rice. Cook for 2 to 3 minutes, stirring constantly until the rice is heated through. Taste and check the seasoning, adding salt if desired. Makes 12 servings.
1 package Fried Rice-A-Roni® with almonds 1 green bell pepper, diced 1 bunch scallions, diced 1 jar marinated artichoke hearts 1 cup black olives, diced Toasted sliced almonds 1 can water chestnuts Cook rice according to package directions and chill. Drain and slice water chestnuts and add toss with remaining ingredients. Serve chilled.
2 beef bouillon cubes 2 1/4 cups boiling water 1 cup regular long grain rice 1 cup carrot slices 2 tablespoons scallion slices 1 tablespoon margarine 1/2 teaspoon dillweed 8 ounces cream cheese, cubed 2 tablespoons mayonnaise Dissolve bouillon in water in saucepan; add rice, vegetables, margarine and dill weed. Cover; simmer 20 minutes or until water is absorbed and rice is tender. Remove from heat. Add cream cheese and mayonnaise; stir until cream cheese is melted.
1 pound ground beef 1 small onion, chopped 1 1/2 cup water 1/2 cup ketchup 2 tablespoons prepared mustard 1/2 teaspoon salt 1/8 teaspoon pepper 1 1/2 cups Minute original rice, uncooked 1 cup (4 ounce) shredded Cheddar cheese Brown meat and onion in large skillet on medium-high heat; drain fat. Stir in water, ketchup, mustard, salt and pepper. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Sprinkle with cheese; cover. Let sit for about 3 minutes until cheese melts.
1 onion, diced 2 cloves garlic, minced 1 tablespoon oil 1 (3 1/2 ounce) can green chiles, drained 1/2 teaspoon salt 1 (15 ounce) can red kidney beans, drained 1 cup canned pineapple chunks, drained and halved 1/2 cup toasted slivered almonds 5 cups hot cooked rice Sauté onion and garlic in oil for 10 minutes. Purée in food processor or blender with chiles and salt. Stir together purée, kidney beans, pineapple, almonds and rice. Makes 4 servings.
2 cups water 1 cup rice 1/4 cup (1/2 stick) butter or margarine Salt, to taste (optional) Pour water into a casserole dish, then add rice. Salt to taste; slice butter or margarine on top. Cover. Bake at 300 degrees F until water is absorbed and rice is done.
1/2 cup (1 stick) butter or margarine 1 cup uncooked rice 1 can beef broth 1 can French onion soup 1/2 cup grated Parmesan cheese Mix all ingredients together, and bake, covered, at 350°F for about 1 hour. Stir before serving.
3 cups water 2 cups raw brown rice 1 teaspoon salt 3 tablespoons butter 1 teaspoon chili powder 1/8 teaspoon garlic powder 1 teaspoon brown sugar 1 teaspoon very finely grated orange rind 1 cup sliced Brazil nuts 1/2 cup chopped black olives, drained Boil the water. Add rice, salt, butter, chili powder, garlic powder, brown sugar and grated orange rind. Stir briefly; cover. Lower heat and cook for 30 to 40 minutes or until moisture is absorbed and rice is tender. Stir in nuts and black olives. Cover and let stand for several minutes over very low heat.
12 ounces Bloody Mary Mix 1 cup water Tabasco Sauce to taste 4 strips bacon, cooked and crumbled 6 tablespoons butter 1 teaspoon chopped garlic 1/2 cup chopped onion 2 stalks celery, chopped 1 cup long grain rice Combine Bloody Mary Mix, water, Tabasco Sauce, crumbled bacon, butter, garlic, onion, and celery and bring to boil. Add rice, reduce heat to simmer, cover and cook about 25 minutes until all liquid is absorbed.
2 cups uncooked wild rice 1 can tomatoes 1 teaspoon butter 1/2 pound grated sharp cheese 12 stuffed green olives 2 large cans whole mushrooms Salt and pepper Rub a 13 x 9-inch pan with butter. Add all ingredients and mix well. Bake at 350 degrees F for 1 1/2 hours. If desired, put extra cheese on the top and brown. Serves 12.
1 (6 1/2 ounce) can chopped clams 1 (14 1/2 ounce) can reduced-sodium peeled and diced tomatoes 1 (8 ounce) bottle clam juice 1/2 pound turkey kielbasa sausage 2 tablespoons olive oil, divided 1 cup finely chopped onion 2 medium cloves garlic, peeled and minced 2 bell peppers (red and yellow or green), stemmed, seeded and thinly sliced 1 small bulb fennel, cored and finely chopped About 6 tablespoons water 1/4 cup dry white wine or 3 tablespoons chicken broth mixed with 1 tablespoon lemon juice Optional: 1 teaspoon saffron threads 1 1/2 cups long-grain white rice 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 pound medium-size cooked, peeled and deveined prawns 8 black olives (Kalamata or oil-cured), pitted and coarsely chopped 1/2 cup coarsely chopped parsley Lemon wedges Preheat oven to 325 degrees F. Drain the juice from the clams into a 4-cup measuring cup. Refrigerate the clams. Drain the juice from the tomatoes into the measuring cup; reserve the tomatoes. Pour the bottled clam juice into the cup; add water to equal 3 1/4 cups liquid. Remove the skin from the kielbasa; cut into 1/2-inch slices. Heat 1 teaspoon olive oil in a 12-inch skillet over medium heat. When hot, put the kielbasa into the pan and sauté until golden and cooked through. Remove from the pan. Put the remaining oil into the pan. Add the onion and sauté 4 minutes. Stir the garlic, bell peppers and fennel into the onions. Add a couple of tablespoons water and sauté the vegetables until softened, about 10 minutes. Add additional water if necessary to keep the vegetables moist. Put the tomatoes into the pan along with the wine or broth mixture and saffron. Simmer 5 minutes. Put the rice into the pan, stirring to coat with the vegetable mixture. Season with salt and pepper. Pour the clam juice mixture into the pan and bring to a boil, stirring well. Cover and put on center rack of oven. Bake 20 minutes. Spread the clams, kielbasa, shrimp and olives on top of the rice; do not stir in at this point. Recover the pan, put back into the oven and cook 10 minutes. Remove from the oven and fold all of the ingredients together. Set aside, covered, 10 minutes. Sprinkle the parsley on top and serve with lemon wedges. Yield: 6 servings
1 1/2 cups long-grain rice, uncooked 1 can cream of mushroom soup, undiluted 1 (4 ounce) can mushroom stems and pieces, undrained 1 (2 1/4 ounce) package slivered almonds, toasted 1/2 cup butter or margarine, melted 1/4 teaspoon ground nutmeg Cook rice, omitting salt. Stir in mushroom soup and remaining ingredients. Spoon into a lightly greased 12 x 8 x 2-inch baking dish. Bake, uncovered, at 350 degrees F for 30 minutes or until thoroughly heated. Serves 6
RISSOTO ALLA MILANESE Ingredients 1 minced onions 6 tablespoons softened butter 1 pound Arborio rice (1 pound) 1/2 cup dry white wine 5 to 6 cups chicken broth, warmed Salt and white pepper 1/3 cup grated Parmesan cheese Steps In a heavy saucepan over medium heat, cook the onions in three tablespoons of the butter, stirring occasionally, for three minutes. Add the rice and stir to coat it with the butter. Add the wine and simmer, stirring, until it is reduced by half. Add half of the chicken broth and simmer, stirring constantly, until almost all of the liquid is absorbed. Stirring constantly, add the remaining broth, about 1/2 cup at a time, until the rice has absorbed all of the liquid before adding the next 1/2 cup. The cooking time will be about 25 minutes. The risotto will be creamy but still al dente. Add the remaining butter and season to taste with the salt and white pepper. Add the cheese and stir to combine. Serves 6
1/2 c Uncooked rice 2 tb Lard or bacon drippings 1 ea Large onion, finely chopped 4 ea Ripe tomatoes, chopped 4 c Chicken stock, boiling 1/2 ts Salt 3 tb Ground mild or hot red chile Rince the rice well with several washings of cold water. Heat the lard or bacon drippings in a large heavy skillet. Add the rice and stir until it becomes brown. Add the onion and cook until it is golden. Add the tomatoes, boiling stock, salt, and chile. Add chile 1 Tbsp at a time, tasting after each addition. Add more salt if you prefer the rice saltier. Steam until rice is fluffy, about 15 minutes. After 15 minutes, check doneness and cook a bit more if needed.
Excellent with fish tacos, carne asada or any other Latin Dish. 1 sm Onion 2 ts Oil 1 Clove garlic 1 t Cumin 1 t Paprika 1/2 Red bell pepper -- chopped 1/2 ts Oregano 1 c Brown rice 1/2 ts Salt 2 c Water Chop onion and saute in oil with garlic clove. When onion is translucent, add cumin, paprika, and red bell pepper and cook a moment more, until spices are fragrant. Mash garlic clove with a fork. Add oregano, rice, salt and water. Bring to a boil, then reduce heat and simmer on lowest flame for about an hour, until done.
Yield: 4 servings 1 c Green chilies, diced 1 tb Honey 1 c Green bell pepper, diced 1 1/2 c Brown rice 1 c Celery, diced 3 c Water 1 c Onion, diced 1 Apple, chopped 4 tb Butter 1/2 c Almonds, chopped Saute vegetables in butter and honey. Add rice and continue to saute until onions are clear. Add water, and boil 5 minutes. Turn heat to low; let rice absorb water, about 35 minutes. In last 5 minutes of cooking, add apple and almonds.
1 c Green chilies, diced 1 c Green bell pepper, diced 1 c Celery, diced 1 c Onion, diced 4 tb Butter 1 tb Honey 1 1/2 c Brown rice 3 c Water 1 Apple, chopped 1/2 c Almonds, chopped Saute vegetables in butter and honey. Add rice and continue to saute until onions are clear. Add water, and boil 5 minutes. Turn heat to low; let rice absorb water, about 35 minutes. In last 5 minutes of cooking, add apple and almonds.
Try this one with any fried or baked fish recipe. Spicy Rice 1 large onion, chopped 1 large green bell pepper, chopped 1 large red pepper, chopped 4 cups cooked rice ~1/2 cup hot salsa (home made if you have it) 2 tomatoes chopped In a large non stick fry pan on low heat add onion and peppers. Stir frequently so they don't scortch. When soft, add the salsa and tomatoes and heat until bubbly. Add the cool rice and stir continuously until all is heated through and hot. After the first helping, I added 1/2 c. cut corn that was left over which added more color and texture. This was an excellent one dish dinner.
this recipes goes good with any baked fish. 225 G, 8 oz long grain brown Rice 5 ml 1 tsp ground turmeric. 1 Stick cinnamon. 1 Bay leaf. 4 Green cardamum pods. 6 Black pepper corns. Put all the ingredients in a saucepan with enough water and bring to the boil. Cook for 35 minutes or until the rice is tender.
This recipe is good with trout or salmon dishes 1 c Brown rice, cooked Unrefined vegetable oil, -as needed 3 c Thinly sliced mixed -vegetables (whatever's -available -- carrots, celery, -broccoli, squash, cabbage, -beans, mushrooms) 1/4 c Sesame seeds 1 T Bragg's Liquid Aminos When rice is almost ready, toast sesame seeds in a dry, heavy skillet over medium heat until they brown and smell fragrant. Set them aside in a small bowl. In the same skillet saute vegetables in 1 tablespoon oil, beginning with those that take longest to cook. You can also stir-fry them with a small amount of liquid, covered. Do not overcook; vegetables are ready when heated through. Serve vegetables over rice, sprinkled with seasme seeds and topped with liquid aminos to taste.
213 g Canned Alaska salmon - (pink or red) 175 g Long grain rice 75 g Shelled prawns 2 ts Paprika 2 tb Sherry -(or slightly more) 175 g Curd or cream cheese 4 Spring onions -- trimmed and chopped Drain the can of salmon, reserve the juice. Flake the fish, set aside. Cook the rice in a saucepan with the salmon juice and 450ml / 3/4pint boiling water. Put the prawns, paprika, sherry and cheese into a blender. Blend until well chopped then heat in a saucepan until almost boiling. Stir in the flaked salmon. Warm through but do not boil. Stir the onions into the cooked rice. Pile onto individual serving plates and pour the salmon sauce over. Serves 2. Approx. 440 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
1 3/4 lb Small shrimp (see notes) 2 tb Unsalted butter 1 tb Vegetable oil 1/2 c Canned tomato sauce 3 tb Onions, chopped very fine 2 1/2 tb Green bell peppers, chopped 2 tb Celery, chopped very fine 1 t Minced garlic 1 t Salt 1 t White pepper 1 t Dried thyme leaves 1/2 ts Ground cayenne pepper 1 1/2 c Basic shrimp stock 1/2 c Heavy cream 3 1/2 c Basic cooked rice 3/4 c Green onions finely chopped 1 c Packed, lump crabmeat (1/2lb NOTE: If shrimp with heads are not available, buy 1 pounnd shrimp with shells and substitute other seafood ingredients for the heads in making the seafood stock. Peel the shrimp and use the heads and shells to make the stock; refrigerate shrimp until ready to use. In a large skillet melt the butter with the oil. Add the tomato sauce, onions, bell peppers, celery, garlic, salt, white pepper, thyme and cayenne pepper; saute over medium heat 5 minutes, stirring frequently. Add the stock and continue cooking over high heat for 10 minutes, stirring occasionally. Stir in the rice, green onions and crabmeat, keeping the lumps of crabmeat intact as much as possible. Heat through and serve immediately.
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