~Rice Recipes~

Spanish Rice

6 slices bacon, diced
2 onions, chopped
1 green pepper, chopped
1/4 teaspoon pepper
1 tin mushrooms, drained
2 cans canned tomatoes, drained
2 cup "cooked" rice
1 teaspoon salt

Cook bacon till crisp. Remove from pan (set aside), add
onions, green pepper and mushrooms to frying pan, saute
until tender. Add remaining ingredients and simmer gently
until heated through. Place in casserole and sprinkle with
the crisp bacon.

Serves 6.

Orange Blossom Rice Mix

1 cup uncooked long-grain white rice
1/2 teaspoon dried orange peel
1 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme

Combine all ingredients in a medium bowl. Store in an
airtight container.

Orange Blossom Rice:

2 & 1/2 cups water
2 tablespoons butter
1 package Orange Blossom Rice Mix (see above)

In a medium pan, bring the water and butter to a boil.
Add the rice mix and reduce the heat to a simmer.
Cover and cook for 20 minutes.This rice is delicious
with sauteed chicken or fish.

Wild Basmati Pilaf

1/4 cup wild rice
1- 15 oz. can Swanson's vegetable broth
3/4 cup brown basmati rice
1 onion, finely chopped
3 garlic cloves, minced
2 cups thinly sliced mushrooms
2 stalks celery, thinly sliced
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/4 teaspoon black pepper
1/4 teaspoon salt
1/3 cup finely chopped parsley

Rinse wild rice and place it in a saucepan with the vegetable
broth and 1/2 cup water. Stir to mix, then cover & simmer for
20 minutes. At the end of this time, add the basmati rice.
Cover and cintinue cooking until both varieties of rice are
tender, about 50 minutes. Heat 1/2 cup water in a large pot
or skillet. Add onion & garlic & cook until all the water has
evaporated and browned bits of onion begin to stick to the
pan. Add another 1/4 cup water, scrape the pan, and cook
until the onions begin to stick again. Repeat this process of
adding water and cooking the onions until they are nicely
browned. This will take about 15 minutes. Stir in the
mushrooms, celery, & seasonings. Cook, stirring frequently,
for 5 minutes, then add the cooked rice and finely chopped
parsley. Cook over low heat, turning gently, until the
mixture is very hot.

Serves 6.

Rice Pilaf

1/4 cup butter
3/4 cup chopped onion
1 cup chopped celery
1 cup long grain rice--uncooked
1 envelope Lipton chicken rice soup mix
2 1/2 cups water
1 teaspoon poultry seasoning
3/4 teaspoon salt
1/8 teaspoon pepper

Melt butter in large frying pan; add rice, celery and onion.
Saute until rice is golden brown. Add soup mix, water and
seasonings. Cover tightly and simmer for 25 minutes or
until liquid is absorbed and rice is tender.

Tomato Rice

1/4 cup olive oil
2 tablespoons butter or bacon drippings
1 large yellow onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 to 3 large tomatoes, peeled, seeded, and chopped
3 cups beef or chicken broth
2 cups long-grain rice
Salt and freshly ground pepper to taste
Chopped cilantro for garnish (optional)

Heat the oil and butter in a large saucepan over moderate heat.
Add the onion and garlic and cook 5 minutes, until soft but not
brown. Add the tomatoes, cover and simmer for 15 minutes.
Add the broth and bring to a boil. Stir in the rice, salt, and
pepper, and cover. Reduce the heat to a simmer and cook
covered until the rice is done, about 20 minutes. Fluff with a
fork and garnish with chopped cilantro if desired.

Serves 4 to 6.

Curry Rice

1 tablespoon minced onion
2 tablespoons butter or margarine
1/2 to 1 tsp curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups hot cooked rice
1/4 cup toasted slivered almonds*
1/4 cup chopped pimento stuffed or pitted ripe olives

In small skillet, cook and stir onion in butter until onion is
tender. Stir in curry powder, salt and pepper. Mix into
hot rice. Sprinkle almonds and olives over rice.

Serves 6.

* To toast almonds, place on baking sheet; toast in
350 degree oven for 10 minutes.

Barley-Rice Vegetable Bake

2 cups vegetable broth
1/2 cup brown rice, raw
1/2 cup barley, raw
1/2 teaspoon oregano
dash of ground black pepper
1 (10-oz) pkg. frozen lima beans and corn
1-2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
1/2 cup fresh grated Parmesan cheese, if desired

In a large saucepan pour vegetable broth; stir in rice, barley,
oregano and pepper. Bring to a boil; reduce heat. Cover
and simmer 25 minutes or until grains are tender. In another
saucepan steam lima beans and corn; add celery, carrot
and onion. Cook until crisp-tender, about 5-7 minutes.
Spoon barley-rice mixture into a 2-quart casserole dish,
pressing misture evenly on bottom and up the sides of the
dish (like a pie shell). Add vegetable, evenly distributed.
Bake at 350 degrees, uncovered, for 15 minutes; or
microwave on high for 7-8 minutes, covered. Sprinkle
with grated cheese, if desired. Bake 3-5 minutes (or
microwave 2-3 minutes) until cheese melts.

6 servings.

flavored rice to use in recipes, easy as pie to make and yummy!
in a skillet put about 2-3 T margarine and 1 chopped onion
saute until translusent add 1 cup regular rice (NOT minute)stir well to coat rice then add 2 cups broth either chicken or beef or whatever bring to boil and then put in a glass cassarole dish with a lid and bake on 350 degrees for 25 minutes or until liguid is absorbed. This is so good, you could add salt and parsley for flavor. I don't. Source: I don't remember but I am loving it.

Rice Crust

Here's another use for rice: make a crust for quiche!
Combine 1 & 1\2 cups (cooked) & 1\4 cup of shredded
cheese and one egg. Pat lightly into a pie plate. Bake
at 425 for 15-20 minutes

I am always looking for rice mixes and especially those with other than plain white rice. Thanks for these. Marlene

Spanish Chicken and Rice

2 tsp.. oil
1/2 red onion
green pepper
2 garlic cloves, sliced very thin
1 cup water
1 cup uncooked long grain white rice
4 chicken leg quarters
14 oz. spaghetti sauce
4 oz. smoked sausage

Cut as much of the skin and fat as possible off the chicken.Thinly slice green pepper onion and sausage. Heat oil in a large skillet over medium heat. Add pepper and garlic; cook for 3 to 4 minutes while stirring. Add water and rice, then place the chicken on top. Cover and simmer for 10 minutes to partially cook rice. Stir in sauce, the scatter sausage over chicken. Cover and simmer 10 to 15 more minutes, stirring rice and turning chicken once, until chicken is done. Serve with rolls, and corn.

Crab Meat with Wild Rice Casserole


1 box wild rice or long grain and wild rice
1 lb crab meat or imitation crab meat
1/2 lb fresh mushrooms
1/4 c butter
1/2 c white wine
White Sauce

1/2 C butter
2 1/2 T flour
1 1/4 c milk
1/2 t garlic salt
1/2 t celery salt
1 T parsley flakes
2 C grated cheddar cheese
1/4 C white wine

Prepare rice and put in a 9x13 pan. Saute mushrooms in 1/4 C butter
and 1/4 C white wine. Melt 1/2 C butter in pan and stir in flour.
Add milk. Add seasonings and 1 cup of cheese and wine. Stir until
thickened. Add crab. Simmer just until bubbly. Pour sauce over rice. Top casserole with remaining cheese and mushrooms.

Bake 350* until cheese melts and casserole is hot. Serves 6.

Spicy Stir-Fried Tofu with Coconut Rice
6 servings

Fragrant coconut rice is a wonderful counterpoint to the hot and spicy tofu mixture. It's best to stir-fry in a wok, but in a pinch you can use a large 12-inch skillet.

Rice
1 Tbs. Asian sesame oil
1 small onion, finely diced (1/2 cup)
1 Tbs. minced fresh ginger
1 small clove garlic, minced
1/4 tsp. turmeric
1 3/4 cups uncooked basmati rice
15-oz. can low-fat coconut milk
1/2 tsp. grated lime peel
1/2 tsp. salt

20 oz. extra-firm tofu, well drained and cut into 1/2-inch cubes
1 Tbs. ground coriander
1 Tbs. ground cumin
2 tsp. granulated sugar
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. cayenne
2 Tbs. peanut oil
4 scallions, white and light green parts coarsely chopped
2 Tbs. fresh lime juice
1/2 cup chopped fresh cilantro

RICE: In 3-quart saucepan, heat oil over medium-low heat. Add onion, ginger, garlic and turmeric and cook, stirring often, for 8 minutes. Add rice to saucepan, stirring to coat. Add coconut milk, 2 cups water, lime peel and salt. Increase heat and bring to a boil. Reduce heat to low, cover and cook until rice is tender, stirring twice during cooking, 15 to 18 minutes. Remove from heat and let stand, covered, while you prepare tofu. Don't worry if mixture looks wet-liquid will be absorbed the by the time you're ready to serve.

In large bowl, combine tofu, coriander, cumin, sugar, salt, paprika and cayenne. Using rubber spatula, toss gently to coat. In wok or large skillet, heat oil over medium-high heat. Add tofu and stir-fry until crispy and golden, 5 to 7 minutes. Add scallions and stir-fry until just wilted, 1 to 2 minutes. Stir in lime juice.

Divide coconut rice among plates and spoon tofu mixture on top. Garnish with cilantro and serve hot.

PER SERVING: 418 CAL; 20G PROT; 21G TOTAL FAT (4G SAT. FAT); 44G CARB; 0MG CHOL; 589MG SOD; 1G FIBER

Jamaican Cook-Up Rice
4 Servings—Vegan

The term "cook-up" is a Caribbean expression that refers to a dish that incorporates the ingredients you have on-hand in the kitchen. In this version, we combine rice, beans and vegetables with a little coconut milk and curry powder for a zesty tropical flavor.

3 1/2 cups water
2 cups uncooked long-grain white rice
15-oz. can red kidney beans, rinsed and drained
1/2 cup canned coconut milk
2 tsp. curry powder
1/2 tsp. dried thyme
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
1/2 Scotch bonnet pepper, seeded and minced (optional)
1 Tbs. canola oil
1 medium yellow onion, diced
1 medium red bell pepper, seeded and diced
2 or 3 cloves garlic, minced
In large saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and Scotch bonnet pepper and cook, stirring often, until vegetables begin to soften, about 5 minutes.

Stir in water, rice, beans, coconut milk and seasonings and bring to a simmer. Reduce heat, cover and until rice is tender and liquid is absorbed, 15 to 20 minutes. Fluff rice with fork and let stand, covered, 5 to 10 minutes. Spoon rice onto plates and serve hot.

PER serving: 323 CAL; 9 G PROT; 3 G TOTAL FAT (0 SAT. FAT); 64 G CARB.; 0 MG CHOL; 441 MG SOD.; 6 G FIBER

Chocolate Rice Pudding
Makes 6 servings



Ingredients:

2 cups water
1 cup uncooked UNCLE BEN'S® ORIGINAL CONVERTED® Brand Rice
2 tablespoons butter
1/4 cup sugar
2 teaspoons cornstarch
2 cups milk
1/2 teaspoon vanilla
2 egg yolks
1/2 cup semisweet chocolate chips






Directions:

1. Bring water to a boil in large saucepan. Stir in rice and butter. Reduce heat; cover and simmer 20 minutes. Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes.

2. Combine sugar and cornstarch in small bowl; add to hot rice in saucepan. Stir in milk.

3. Bring mixture to a boil, stirring occasionally. Boil 1 minute, stirring constantly. Remove from heat; stir in vanilla.

4. Beat egg yolks in small bowl. Stir about 1 cup of hot rice mixture into beaten egg yolks.

5. Stir egg yolk mixture back into remaining rice mixture in saucepan.

6. Cook rice mixture over medium heat, stirring frequently, just until mixture starts to bubble. Remove from heat; add chocolate chips and stir until melted.

7. Spoon into individual serving dishes. Chill.

9. Garnish, if desired.