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We are talking rice recipes on The German Corner!!

Last post 07-27-2008 3:45 PM by sauregurke. 158 replies.
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  • 07-17-2008 4:43 PM

    Idea [I] We are talking rice recipes on The German Corner!!

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    07-17-2008

     

    Welcome to The German Corner! Feel free to chat or share recipes with us! :)

     

    Here is a little info on rice.....

     

    Rice

    Rice is one of the most popular grains in the world. It is consumed as a staple by nearly every culture except those on the fringes of the planet. Rice is a semi-aquatic plant that requires constant moist conditions for survival. Thus rice can only be grown in certain regions. Yet it is relatively easy to grow and has great storing qualities.

    Rice is mainly a starch, and as such it is used to complement a wide variety of foods in a seemingly infinite number of recipes. To find out more about rice, consult our table of contents below:

    • We present a History of Rice. The spread of rice as a staple crop seems to have begun in China.
    • There are many Rice Varieties and even some products that are called rice which do not fall into the proper scientific category.
    • Rice can be grown in a greenhouse, on small farms, or on large tracts using huge farm machinery.
    • Rice Preparation is quite simple and requires only elementary utensils.
    • In Cooking with Rice we find a versatile and energizing grain.
    • Rice Steamers are available at our aStore.
    • Find other information about rice or related topics at Rice Resources.

    Many products may also be made from rice, including rice wine, vinegar, cakes, and flour. In the United States puffed rice is made into a popular cereal known as Rice Krispies. Few children or even adults have not been exposed to rice krispie candy, a kind of puffed rice and marshmallow mixture. Rice has proven itself over time to vital to the advancement of human history and the feeding of humankind

    I think I can, I think I can, I think I can do it!!!! :)

  • 07-17-2008 4:46 PM In reply to

    Re: We are talking rice recipes on The German Corner!!

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    Hazelnut-Mushroom Pilaf
    Submitted by: STEPHNDON
    Rated: 5 out of 5 by 99 members     		Prep Time: 10 Minutes
    Cook Time: 30 Minutes     		Ready In: 40 Minutes
    Yields: 6 servings

    "Long-grain rice and orzo are simmered in chicken broth with hazelnuts and mushrooms and seasoned with parsley and marjoram."
    INGREDIENTS:

    1/4 cup butter
    1/2 cup uncooked long-grain
    rice
    1/4 cup uncooked orzo pasta
    1/2 cup sliced fresh
    mushrooms
    1/2 cup chopped onion
    1/4 cup minced celery
    2 cups chicken broth
    2 tablespoons chopped fresh
    parsley
    1/4 teaspoon dried marjoram
    1/4 teaspoon ground black
    pepper
    1/2 cup chopped toasted
    hazelnuts

    DIRECTIONS:

    1. Place a large skillet over medium-low heat. Melt butter, then saute rice, orzo, mushrooms, onion, and celery. Stir constantly until rice is lightly browned.
    2. Mix in chicken broth, parsley, marjoram, pepper, and hazelnuts. Bring to a boil, then reduce heat to low, cover skillet, and allow to simmer 15 minutes. Remove from heat and let stand 10 minutes before serving.

    I think I can, I think I can, I think I can do it!!!! :)

  • 07-17-2008 4:48 PM In reply to

    Re: We are talking rice recipes on The German Corner!!

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    Making Risotto

    By:   Allrecipes Staff

    Often thought of as "restaurant food," risotto has made many inroads to the home kitchen as it proves itself to be versatile, delicious, and actually easy to make.

    Though thought to be a difficult dish--constant stirring and attention are hallmarks of risotto directions--it only takes making risotto once to see it is a much more straightforward meal than most cookbooks would have you realize.

    The Rice

    If it's called risotto, it must begin with the rice. Classically, Carnaroli or Arborio rice is used. Short and plump, they are high in starch and able to absorb quite a bit of liquid without becoming mushy. But don't get too mired in the details of the rice. Any small, starchy grain, be it rice, pearl barley, spelt, or farro--even orzo pasta--can be cooked risotto-style for delicious results

    I think I can, I think I can, I think I can do it!!!! :)

  • 07-17-2008 4:49 PM In reply to

    Re: We are talking rice recipes on The German Corner!!

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    Barley Mushroom Risotto
    Submitted by: MOLSON7
    Rated: 4 out of 5 by 20 members     		Prep Time: 15 Minutes
    Cook Time: 50 Minutes     		Ready In: 1 Hour 5 Minutes
    Yields: 6 servings

    "This barley risotto is delicious and charming. It makes a nice side dish for steak or roasted meats. Especially when you want to serve something a little different."
    INGREDIENTS:

    5 cups chicken broth
    1 tablespoon butter
    1 onion, chopped
    1 cup pearl barley
    3/4 teaspoon dried thyme
    1 bay leaf
    1 tablespoon olive oil
    1 pound mushrooms, sliced
    2 garlic, chopped
    2 tablespoons chopped fresh
    parsley

    DIRECTIONS:

    1. Bring chicken broth to a boil in a saucepan. Melt butter in a large skillet over medium heat. Add onion, and saute for 5 minutes. Add the barley, thyme, bay leaf and 2 cups of the hot broth. Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more. This process takes about 50 minutes.
    2. Meanwhile, heat olive oil in a large skillet. Saute mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf, and serve.

    I think I can, I think I can, I think I can do it!!!! :)

  • 07-17-2008 4:50 PM In reply to

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    Orzo and Rice
    Submitted by: C.Crane
    Rated: 4 out of 5 by 52 members     		Prep Time: 5 Minutes
    Cook Time: 25 Minutes     		Ready In: 30 Minutes
    Yields: 5 servings

    "Tiny ovals of orzo pasta, toasted golden brown in butter, is cooked in bouillon with long-grain rice to make an easy and versatile side dish. Try tossing with chopped parsley and a grating of Parmesan cheese before serving."
    INGREDIENTS:

    2 tablespoons butter
    1/2 cup uncooked orzo pasta
    1/2 cup long-grain white rice
    1 cube chicken bouillon
    2 cups water

    DIRECTIONS:

    1. In a large heavy saucepan, melt butter over medium heat; add orzo and brown until golden.
    2. Add rice, bouillon, and water; bring to a boil, cover and lower heat to medium-low.
    3. Simmer for about 20 to 25 minutes or until all water is absorbed; serve.

    I think I can, I think I can, I think I can do it!!!! :)

  • 07-17-2008 4:51 PM In reply to

    Re: We are talking rice recipes on The German Corner!!

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    Corn and Rice Medley
    Submitted by: Retta
    Rated: 5 out of 5 by 21 members     		Prep Time: 5 Minutes
    Cook Time: 25 Minutes     		Ready In: 30 Minutes
    Yields: 5 servings

    "Basmati rice is combined with corn, shallots and fresh mint, for a refreshingly different rice dish."
    INGREDIENTS:

    2 tablespoons butter, divided
    1 cup Basmati rice
    2 cups water
    2 cups fresh corn kernels
    3 large shallots, sliced thinly
    1/2 teaspoon white sugar
    salt to taste
    ground black pepper to taste
    2 tablespoons chopped fresh
    mint leaves

    DIRECTIONS:

    1. Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in the rice, add the water, and bring to a boil. Reduce heat, cover and simmer for 16 to 18 minutes, or until water is absorbed and rice is tender.
    2. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in corn, shallots, sugar, salt and pepper. Cook, stirring occasionally, for 4 to 6 minutes, or until tender.
    3. In a serving bowl combine cooked rice, corn mixture and mint.

    I think I can, I think I can, I think I can do it!!!! :)

  • 07-17-2008 4:53 PM In reply to

    Re: We are talking rice recipes on The German Corner!!

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    Almond Wild Rice
    Submitted by: Mark Trinklein
    Rated: 5 out of 5 by 34 members     		Prep Time: 25 Minutes
    Cook Time: 55 Minutes     		Ready In: 1 Hour 20 Minutes
    Yields: 10 servings

    "Made with both brown rice and wild rice, this popular pilaf has a hint of fruity sweetness, thanks to golden raisins. I prepare the casserole the morning of the party, then refrigerate it in an ovenproof dish to heat through later. -Mark Trinklein, Cedarburg, Wisconsin"
    INGREDIENTS:

    5 1/2 cups chicken broth,
    divided
    1 cup golden raisins
    6 tablespoons butter or
    margarine, divided
    1 cup uncooked wild rice
    1 cup uncooked brown rice
    1 cup slivered almonds
    1/2 cup minced fresh parsley
    1/4 teaspoon salt
    1/4 teaspoon pepper

    DIRECTIONS:

    1. In a small saucepan, bring 1/2 cup broth to a boil. Remove from the heat; add raisins and set aside (do not drain). In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer for 55-60 minutes or until the rice is tender (drain if necessary).
    2. Meanwhile, in another saucepan, combine the brown rice, 2 tablespoons butter and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender (drain if necessary).
    3. In a skillet, saute the almonds in remaining butter until lightly browned. In a serving bowl, combine the wild rice, brown rice, raisin mixture, almonds, parsley, salt and pepper.

    I think I can, I think I can, I think I can do it!!!! :)

  • 07-17-2008 4:56 PM In reply to

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    Fruity Rice Mix
    Submitted by: Emily Chaney Prep Time: 10 Minutes
    		 Ready In: 10 Minutes
    Yields: 84 servings

    "Dried apricots and golden raisins lend sweetness and pretty color to this flavorful rice mix from Emily Chaney of Penobscot, Maine. 'I usually serve this special side dish with fish or chicken,' she relates. 'Dotted with almonds it gets rave reviews from my family.'"
    INGREDIENTS:

    11 cups uncooked long grain
    rice
    4 1/2 cups diced dried apricots
    2 1/2 cups golden raisins
    1 1/2 cups slivered almonds
    1 cup chicken bouillon granules
    3 tablespoons brown sugar
    ADDITIONAL INGREDIENTS:
    2 cups water
    1 tablespoon butter or
    margarine

    DIRECTIONS:

    1. In a bowl, combine the first six ingredients and mix well. Store in airtight containers in a cool dry place for up to 6 months. Yield: 21 batches (21 cups total). To prepare rice: In a saucepan, combine 1 cup rice mix, water and butter. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until water is absorbed.

    I think I can, I think I can, I think I can do it!!!! :)

  • 07-17-2008 4:58 PM In reply to

    Re: We are talking rice recipes on The German Corner!!

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    Chicken and Sausage Jambalaya Recipe #42441

    I found this recipe in Gourmet Magazine.
    by Bev

    2½ hours | 1 hour prep

    SERVES 6 -8

    1. Pat chicken dry and season with salt.
    2. Heat 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in batches, without crowding, turning once, 6 to 8 minutes total (add remaining 2 tablespoons oil as needed between batches).
    3. Transfer to a bowl as browned.
    4. Reduce heat to moderate and brown sausage in 4 batches in fat remaining in skillet, turning, 3 to 4 minutes.
    5. Transfer to a paper-towel-lined bowl as browned.
    6. Pour off all but about 1 tablespoon fat from skillet, then cook onions, celery, and bell pepper in skillet over moderate heat, stirring occasionally, until onions are golden brown and softened, about 8 minutes.
    7. Add garlic and cook, stirring, 1 minute.
    8. Add 1 cup stock and cook, stirring, 1 minute.
    9. Transfer mixture to a wide 8-quart heavy pot and add chicken, water, tomatoes, cayenne (if using), and remaining cup stock.
    10. Simmer, partially covered, until chicken is tender, about 30 minutes.
    11. Preheat oven to 325°F.
    12. Transfer chicken with tongs to a clean bowl and measure cooking liquid with vegetables, adding additional water as necessary to measure 7 cups.
    13. If over 7 cups, boil to reduce.
    14. Stir rice into cooking liquid (in pot).
    15. Arrange chicken over rice (do not stir), then bring to a boil over high heat, uncovered, without stirring.
    16. Bake, covered, in middle of oven until rice is tender and most of liquid is absorbed, about 30 minutes.
    17. Remove from heat and let jambalaya stand, covered, 10 minutes.
    18. Gently stir in scallion greens, sausage, and salt to taste.
    I think I can, I think I can, I think I can do it!!!! :)

  • 07-17-2008 5:00 PM In reply to

    Re: We are talking rice recipes on The German Corner!!

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    Polish Rice Cake

    Other
    • Prep Time: 1 hr.
    • Cook Time: 1 hr.
    • Serves: 24
    Allrecipes.com

    Submitted by Shirley

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    Average (16 Ratings): 4.5 out of 5 stars

    1 star
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    Ingredients

    YAHOO.Food.sprites.preload('ingredients-heading')
    1. 2 cups long grain white rice
    2. 6 cups skim milk
    3. 1 teaspoon salt
    4. 1 cup butter
    5. 1 (8 ounce) package cream cheese
    6. 3 eggs
    7. 1 cup half-and-half cream
    8. 1 teaspoon vanilla extract
    9. 1 cup self-rising flour
    10. 1/2 cup golden raisins

    Nutrition Info

    Per Serving

    • Calories: 229 kcal
    • |
    • Carbohydrates: 22 g
    • |
    • Dietary Fiber: 0 g
    • |
    • Fat: 12 g
    • |
    • Protein: 5 g
    • |
    • Sugars: 5 g

    About: Nutrition Info

    Powered by: ESHA Nutrient Database

    Cooking Directions

    1. Combine rice, milk and salt in a saucepan and cook slowly until liquid is absorbed. Stir frequently.
    2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
    3. In large bowl, combine the butter and cream cheese. Cream well with wooden spoon.
    4. In another bowl combine eggs, half and half, and vanilla. Add to creamed mixture and blend well.
    5. Stir in the cooled rice mixture and mix well. Add the flour and blend well. Stir in the raisins.
    6. Pour batter into the prepared pan, pat top to avoid any air bubbles. Bake at 350 degrees F (175 degrees C) for 1 hour. Let cake stand for one hour before turning out of pan.
    I think I can, I think I can, I think I can do it!!!! :)

  • 07-17-2008 5:03 PM In reply to

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    About.com

    Home Cooking

    var h2=document.getElementsByTagName("h2")[0];if(h2.getElementsByTagName("a")[0].firstChild.nodeValue.length>28)h2.className="long";

    Ann Reinking's Brown Sugar Rice Pudding Recipe

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    From The Hole In The Wall Gang Cookbook by Paul Newman and A.E. Hotchner (Fireside), for About.com

    Dried cherries1 take the place of raisins2 in this brown sugar sweetened rice pudding3. This updated dessert4 begins with raw rice5, so it will take more time to cook than one using pre-cooked rice.

    Prep Time: 15 minutes

    Cook Time: 2 hours, 30 minutes

    Ingredients:

    • 1-3/4 cups water
    • 1/4 cup lemon juice
    • 1 cup dried cherries
    • 1/2 cup uncooked rice
    • 4 cups milk
    • 2/3 cup light brown sugar
    • 1/2 teaspoon salt
    • Rind of 1/2 lemon, finely chopped
    • 1/4 teaspoon ground cinnamon

    Preparation:

    Preheat the oven to 325 degrees F. Butter a 1-1/2 quart baking dish.

    In a saucepan, heat the water and lemon juice to boiling. Remove from the heat and drop in the dried cherries6. Let them sit for 3 minutes to absorb the liquid and plump up.

    Combine the rice7, milk, sugar, and salt. Bake in the prepared baking dish for 1 hour, stirring often so the rice doesn't settle to the bottom. Stir in the lemon rind, cinnamon8, and cherries.

    Return the dish to the oven and bake 1-1/2 hours more, or until the milk has been absorbed.

    Yield: 6 servings
    I think I can, I think I can, I think I can do it!!!! :)

  • 07-17-2008 5:06 PM In reply to

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    CDKitchen

    Fried Brown Rice
    CDKitchen http://www.cdkitchen.com

    Category: Fried Rice
    Serves/Makes: 4    |   Difficulty Level: 3    |   Ready In: < 30 minutes

    Ingredients:

    2 tablespoons vegetable oil
    12 fresh medium shiitake mushrooms, stems removed, caps julienned
    4 scallions, root and dark green ends trimmed, and 6-inch stalks thinly sliced into rounds
    4 cups day-old cooked brown rice, refrigerated overnight and crumbled
    1 1/2 tablespoon Japanese dark soy sauce
    1 tablespoon kosher salt
    Freshly ground black pepper
    1 large Nori paper, julienned into 1-inch-long strips



    Directions:
    Heat 1 tablespoon oil in a wok over high heat. Stir-fry the shiitakes and scallions until just wilted, about 2 minutes. Transfer them to a plate.

    Add the remaining oil and the rice to the wok, then the soy sauce and mirin, and stir-fry until the grains are heated through, dry and separate, about 20 minutes.

    Return the mushrooms and scallions to the wok, adjust the season�ing with salt and pepper, and stir-fry to distribute evenly. Divide among plates or bowls, and garnish each serving with a sprinkle or two of black sesame seeds or julienned nori.

    I think I can, I think I can, I think I can do it!!!! :)

  • 07-17-2008 6:59 PM In reply to

    Re: We are talking rice recipes on The German Corner!!

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