Rice Recipes | Rice Dishes

[swtness]

There are many ways to prepare rice, but i think most of us just to the same old stuff with it....Lets spice it up

[LONDONROSE]

fried rice

1 tblspoon butter
soy sauce
instant or cooked rice
one small onion diced
one egg slightly beaten
1/4 lb ground beef (optional)

melt butter in frying pan
to this add onion cook enough until transparent
add apx 1tbl soy sauce stir
stir in egg
add ground beef (do not brown first)
stir to cook ground beef
add rice stir and more soy sauce if needed
enjoy

[Aline]

Oven Fried Rice

olive oil
1 celery stalk, chopped
1 carrot, chopped
1 cup frozen peas
1-1/3 cups long grain rice, rinsed
2-1/2 cups water
1 envelope Lipton Onion Soup mix
2 tsp soya sauce

Sauté chopped celery and carrot in olive oil for 2-3 minutes. Add frozen peas. Add rice. Stir to coat rice with veggies and oil.

Transfer rice mixture to casserole dish. Mix onion soup mix with water and soya sauce, and pour into casserole dish. Cover and bake in 350 degree oven for about 1 hour. If you find it too dry, add a little more water. If too wet, take cover off and let cook another few minutes to evaporate the water.

* The soup mix gives it a nice "onion" flavour.

[Aline]

Easy Chicken Rice Soup

Can't get any easier. My 12-year old daughter makes this soup too.

1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
1 or 2 tbsp butter
parsley
1/2 cup rice, uncooked (Dainty long grain rice works best for soups)
340 ml can of V8 Juice
790 ml container chicken broth (those large cartons of broth)


Sauté onion, celery, and carrots in butter until onions become transparent.

Add parsley and rice. Stir to coat rice with mixture, and cook for about 1 minute.

Add chicken broth and small can of V8 Juice. Cover and bring to a gentle boil until rice is cooked and splits, about 20-25 minutes.

** Dainty Rice works best for soups because the rice gets softer and splits. Uncle Ben's long grain rice doesn't work in soups; you don't get the right texture and taste.

You can also add cooked chicken pieces to the soup.

[Aline]

Baked Spanish Rice

4 bacon slices
1 cup chopped onions
½ cup diced green pepper
1 (16 oz) can tomatoes
water
1 (8 oz) can tomato sauce
2 tsp sugar
1 tsp salt
1 tsp Italian seasoning
1 tsp garlic powder
1-1/3 cups regular long-grain rice
½ cup shredded Cheddar cheese


Preheat oven to 350 degrees.

In 12-inch skillet over medium heat, fry bacon crisp; drain on paper towels; crumble and set aside. Pour of all but 2 tbsp drippings.

In hot drippings, cook onions and green pepper until tender, stirring often, about 5 minutes.

Into measuring cup, drain tomatoes; add enough water to tomato liquid to make 1-3/4 cups. Cup up tomatoes.

To onion mixture, add liquid, tomatoes, tomato sauce, sugar, salt and spices; heat to boiling. Grease 1-1/2-quart casserole.

Remove from heat and stir in rice; pour into casserole. Cover; bake 35 minutes or until rice is tender and liquid absorbed.

Fluff rice with fork; sprinkle with cheese and bake 5 minutes. Garnish with bacon.

[Aline]

Party Rice and Noodles

Butter or margarine
2 medium onions, chopped
2 cups regular long-grain or 1-1/2 cups parboiled rice
½ lb mushrooms, sliced
½ tsp curry powder
1/8 tsp pepper
4 cups chicken broth
1-1/2 tsp salt
½ (8 oz) pkg medium egg noodles (2 heaping cups)


In 5-quart Dutch oven over medium heat, in ¼ cup butter, cook onions until tender, about 5 minutes. Preheat oven to 350 degrees.

Add rice, mushrooms, curry and pepper and cook 5 minutes, stirring frequently. Stir in broth, ¼ cup butter and salt and heat to boiling. Gently stir in uncooked noodles.

Pour mixture into 3-quart casserole; cover and bake 35 to 40 minutes until rice and noodles are tender and all liquid is absorbed. Just before serving, fluff rice and noodle mixture with fork.

[Aline]

Curried Rice

1 cup chopped onion
1 cup chopped green peppers
1 carrot, chopped
2 tbsp butter or margarine
1 cup uncooked rice
1/2 tsp ground black pepper
1/2 tsp ground turmeric
1/2 tsp curry powder
2 cups chicken broth
2 tbsp chopped fresh parsley

Cook onion and green peppers in butter in large saucepan until tender. Add rice, pepper, turmeric and curry; brown slightly. Add chicken broth; stir well. Bring to a boil. Reduce heat, cover, and simmer 15 minutes, or until rice is tender and liquid is absorbed. Remove from heat; stir in parsley.

Makes 6 servings.

[Aline]

Mexican Rice

2 tbsp butter or margarine
1 cup long-grain white rice
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 (16-ounce) jar Salsa - Thick & Chunky
1 1/4 cups water
1 large carrot, peeled and shredded
1/2 cup frozen peas, thawed (optional)

MELT butter in large saucepan over medium heat. Add rice, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until rice is golden. Stir in salsa, water, carrot and peas. Bring to a boil. Reduce heat to low; cook, covered, for 25 to 30 minutes or until liquid is absorbed and rice is tender.

Makes 8 servings

[b-man]

Fried Rice


Ingredients:

4 - 6 cups of cooked rice
1/2 cup diced onion
1 cup diced green onions
1/2 cup diced or small whole mushrooms
1/2 cup meat (your choice)
2 whole eggs
pinch of salt and black pepper
2 tablespoons soy sauce
3 tablespoons toasted sesame seeds

Heat Wok or large skillet and add 3 tablespoons vegetable oil, add
eggs and scramble. Add mushrooms and onions, stir fry one minute. Add
rice, stir fry until rice is hot, then add green peas, cooked meat
and half of the green onions. Add soy sauce, salt, pepper and half of
the sesame seeds. Mix thoroughly. Serve on heated platter, garnishing
with remaining green onions and sesame seeds. Serves 4 to 6 persons.
If uncooked meat is used, it should be cooked first and left in as
cooking proceeds. Chopped bacon can be used as the meat; salt maybe
omitted as both bacon and soy sauce are salty.

B-man

[b-man]

ISLAND RICE


Ingredients:

2 ½ C Water
1 C Long-grain Rice, uncooked
½ C Dried Pineapple, chopped
2 tsp Butter
½ tsp Lime Rind, grated
¼ tsp Salt
¼ C Fresh Cilantro, chopped
1 Tbsp Green Onions, chopped
2 ½ Tbsp Fresh Lime Juice


Bring 2 ½ C of water to a boil in a medium saucepan; add rice and next 4 ingredients (rice through salt). Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; stir in cilantro, onions, and juice.

Makes 6 Servings.

B-man

[b-man]

Blueberry Rice Salad

Ingredients:

2 c. brown rice, cooked & chilled
2 c. fresh blueberries (1 dry pt)
1/2 c. flaked coconut
1/2 c. pecans, chopped
1/4 c. honey
1/3 c. heavy cream, plain yogurt or mayo

Combine all ingredients except heavy cream. Add just enough
cream to moisten. Cover & chill.

Serves 6.

B-man

[b-man]

Cauli-flied Rice

Serves 4 as a main course, 8 as a side dish

This is a pan-Asian mix combining flavours and techniques from China,
Thailand and Vietnam. Chinese like their fried rice to be white, Thais like
the flavour of golden fried garlic and Vietnamese like to add a bit of black
pepper.

You can use raw meat, shrimp or prawns. Just make sure it's in small pieces and thoroughly cooked before adding the eggs.

If you're used to the darker version, add a splash of soy sauce - go easy or the rice may be too wet - and reduce the salt.

You can use this without the meat as a side dish. A friend just loves it
with crumbled feta, olive oil and chopped tomato on top. The variations are endless: a bit of curry powder, some grated lemon rind to go with fish, some chili powder.

Ingredients:

2 lbs. trimmed cauliflower
4 Tbsp. vegetable oil
4 cloves garlic, minced
3-4 cups diced, cooked meat
3 eggs
1 tsp. salt
2 green onions, thinly sliced
1/2 tsp. freshly ground black pepper

Grate the cauliflower using the medium sized holes of a grater. Grate the
core too. With your hands squeeze out as much water as you can. This may not be necessary for some cauliflower as they vary in degree of wetness.

Over high heat, heat the oil (bacon fat can be used here too) in a wok or
large heavy frying pan and add the garlic. Stir-fry until pale gold. Add the
meat and fry until lightly browned. Break in the eggs and fry until softly
scrambled. Add the grated cauliflower, sprinkle with salt and stir and fry
until it's tender-crisp, about 5-8 minutes. The length of time will depend
on the cauliflower.

Stir in the green onion and pepper. Check the seasonings and serve.

B-man

[b-man]

VEGETABLE FRIED RICE

Serves: 6

INGREDIENTS:

1 tablespoon canola or corn oil
2 tablespoons light soy sauce
2 teaspoons cider vinegar or lemon juice
2 teaspoons brown sugar
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon crushed red pepper flakes
3 cloves garlic, minced
1-1/2 cups chopped fresh broccoli
1/2 cup thinly sliced carrot
1-1/2 cups diced cooked chicken (about 9 ounces)
1 large egg, lightly beaten, or 1/4 cup egg substitute
4 green onions with green tops, sliced diagonally
3 cups cooked white rice

Heat a non-stick wok or large skillet; add the oil and coat
the surface. Add the soy sauce, vinegar, sugar, five-spice
powder, garlic and red pepper flakes. Cook over medium heat
for 1 minute.

Add the broccoli and carrot; stir-fry 2 to 3 minutes. Add
the chicken, egg, and green onions; stir-fry until the egg
is cooked.

Add the rice and toss to mix well; cook until the rice is
heated through.

B-man

[b-man]

CRISPY RICE CRUST QUICHE

Yield: 4 servings


INGREDIENTS

2 cups cooked brown rice (either instant or regular)
1 egg white or 2 tablespoons egg substitute
2 tablespoons grated Parmesan cheese
1 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
Egg substitute equivalent to 4 eggs
2/3 cup low-fat milk
Pinch nutmeg
1/4 cup fresh grated Parmesan cheese
1 large tomato, sliced


Preheat oven to 375 degrees F. Combine the rice, egg white,
Parmesan cheese, oregano, basil, pepper, and salt. Press into
the bottom and up the sides of a 9-inch nonstick pie plate
(or a Pyrex pie plate sprayed with nonstick spray). Bake
the rice crust for 5 minutes. Remove from the oven.

Combine the eggs, milk, nutmeg, and Parmesan cheese.
Mix well. Pour into the rice crust. Lower the oven to
350 degrees F. Bake quiche for 25 minutes.

Add tomatoes in a circle on top of the egg filling.
Continue to bake until filling is set or a knife
inserted near the center comes out clean and tomatoes
are slightly browned, about 5-6 minutes.


B-man

[b-man]

Piñon Rice Pilaf

Ingredients:

1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon ground cumin
1 teaspoon oregano
1 cup rice
1/2 cup piñon nuts
2 cups chicken stock

Preheat the oven to 350 degrees F. Heat the olive oil over medium heat, in an oven-ready pan. Add the garlic, cumin and oregano and cook for a minute. Don’t burn the garlic. Add the rice and piñon nuts and stir to coat well. Add the chicken stock, stirring well and raise the heat to high. When the liquid comes to a boil, cover the pot and put in the oven for 20 minutes. Remove from the oven. Stir to fluff and serve.


B-man

[b-man]

Adobo with Garlic Fried Rice


Ingredients:

1 kilo meat (2.2 pounds), cut into chunks (your choice of pork or chicken)
1 cup vinegar
1 head garlic, crushed
1/2 cup soy sauce
1/2 cup water
1 tsp. peppercorns
1 Tbsp. oil

Wash pork or chicken meat; place in a cooking pan, and mix in other ingredients. Cover the pan and bring mixture to the boil, using medium heat. Once boiling, stir mixture to separate meat pieces. Lower heat, cook until meat is tender, stirring mixture once or twice. When meat is tender and there is 'excess' liquid left, transfer meat to a container and allow excess liquid in the pan to 'evaporate' by turning up the heat. Once liquid is almost dried up, put back the meat in the pan and allow to 'fry' in its own fat, stirring lightly. Serve hot with garlic-fried rice and tomato slices.

Garlic-Fried Rice

4 Tbsp. Olive oil
1 head garlic, crushed finely
4 cups cooked rice, refrigerated overnight
Salt to taste

Place rice in a wide container and separate grains using your hands. In a non-stick frying pan, heat oil over medium-hot heat and fry garlic until brown. Add rice and mix thoroughly until rice is evenly cooked. Season with salt to taste. Serve hot.

B-man

[b-man]

Brown Rice Primavera


Ingredients:

1-1/4 Cups water
1/2 Cup uncooked brown rice
1/2 Teaspoons salt
1/4 Teaspoons dried basil leaves
1/8 Teaspoons pepper
1 Tablespoon olive oil
1/2 Cup carrot, chopped
1/2 Cup zucchini, chopped
1/2 Cup yellow squash, chopped
1/2 Cup red pepper, chopped
2 Green onions with top, thinly sliced (1/4 Cup)

Bring water to a boil in medium saucepan. Add rice, salt, basil, and pepper. Return to a boil. Reduce heat to low. Cover. Simmer 40-45 minutes or until rice is tender and water is absorbed. Heat oil in large skillet on medium high heat. Add carrot, zucchini, squash, red pepper, and green onions. Cook and stir 5-7 minutes or until veggies are tender. Transfer rice to serving bowl. Add veggies.
Toss to combine.

B-man

[b-man]

Green Chili-Rice Casserole


1 cup rice
1 cup sour cream
1 small can chopped green chilies (choose your own heat level)
½ pound grated Monterey Jack cheese

Cook rice according to directions. Combine cooked rice, sour cream and chili. Place one-half of this mixture in a buttered casserole. Cover with one-half of the grated cheese. Repeat layers. Bake at 350 degrees until bubbly and cheese is melted.

B-man

[b-man]

Basmati Rice with Lemon and Thyme


Number of Servings: 4

water - 1 1/2 cup
salt - 1/2 tsp
basmati rice - 3/4 cup
lemon, medium - 1/2 ea
thyme, fresh chopped - 1 Tbsp
white pepper - 1 pinch

In a medium pot, bring the water to a boil. Add the salt and basmati rice. Grate the rind from the lemon and add it to the rice. Squeeze the juice for the lemon into the rice. Bring the liquid to a boil, then reduce heat to a simmer. Cover the pot tightly and cook for 20-25 minutes, or until the rice is tender. Add the thyme and season with white pepper.

B-man

[b-man]

Chinese Fried Rice

Ingredients:

3 cups cooked rice ( left over best )
6 large eggs
1/2 teaspoon salt
salad oil
1/4 pound cooked ham , diced
1/2 cup frozen peas
1 tablespoon green onion, chopped

In a medium bowl, with a fork, beat eggs, salt slightly and set aside. In 12 inch non- stick skillet, over medium heat, in 2 Tbl. hot oil, gently stir in rice until well coated with oil. Push rice to one side of skillet. In same skillet over medium high heat , heat 1 Tbl. oil, until very hot: pour in eggs: cook, with a spoon, stirring quickly and constantly, until eggs are the size of peas and leaves the sides of pan, mix eggs with rice Stir in ham and peas: heat through . Sprinkle with green onions.

Serves - 4

B-man

[b-man]

Santa Fe Wild Rice Soup

Frozen corn, chopped onions and carrots are simmered in chicken broth with wild rice and spices in this soup best served when garnished with fresh salsa.

Yield: 4 servings
Prep time: 5 minutes
Cook time: 30 minutes

Ingredients:

2 cups frozen corn kernels
1/3 cup diced onion
1/3 cup diced carrots
3 (14.5 ounce) cans chicken broth
2 cups wild rice, cooked
1/2 cup chopped green chile peppers
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
1 tablespoon chopped fresh cilantro


1. In a large saucepan over medium heat, combine corn, onion, carrot and 1 can chicken broth and bring to a boil. Reduce heat and simmer 10 to 15 minutes or until onion is tender.

2. Stir in remaining chicken broth, wild rice, green chili peppers, chili powder, cumin, oregano and cayenne pepper. Simmer, uncovered, about 5 minutes or until heated through.

3. Top each bowl with fresh tomato salsa, sprinkle with cilantro and serve.

B-man

[b-man]

Perfect Brown Rice

Ingredients:

3 cups brown rice
2 eggs
6 cups water
1 tablespoon olive oil

8 servings
1 hour 7 minutes including 7 mins prep

Preheat oven to 350.
Saute brown rice with 2 eggs, stirring constantly over medium heat until mixture is dry.
Add water and oil and pour into deep larger baking dish.
Bake at 350* for one hour.
DO NOT STIR!
DO NOT POKE!
DO NOT DISTURB!
Just LOOK at the rice after 30 minutes,and cover with foil at that time.

B-man

[b-man]

Chicken Fried Rice

You can make this up in gargantuan quantities and freeze in containers for later. It really saves time..only about 10 minutes to heat up and is a great addition to any Chinese meal. Great way to use extra cooked rice too!

Ingredients:

4 cups frozen peas and carrots
1/2 small onion, chopped
1 tablespoon parsley flakes
12 cups rice, cooked and cooled
4 cups chickens, chopped and cooled
1/2 cup olive oil
8 eggs
3/4 cup soy sauce
4 dashes pepper

makes: 16 servings
2 hours 15 minutes 15 mins prep

In a large bowl, combine the peas and carrots, rice, onion, parsley flakes and chicken. Mix well.
Pour into 4 bags (enough to serve 4) or less for family size. Seal, lable and freeze.

Thaw bag of rice mixture. Heat 1 Tbs oil in a large skillet.
Dump rice mixture into the skillet. Cook and stir over medium heat, breaking up any chunks of rice, until hot, about 5 minutes.
Push rice mixture to the side of the skillet.
Add 1 Tbs oil to the empty side of the skillet and add the eggs.
Cook and stir until eggs are thickened but still moist.
Combine eggs with the rice mixture.
Turn off heat.
Stir in soy sauce and pepper.
Serve.

B-man

[b-man]

Mushroom Fried Rice

This is a GREAT fried rice recipe and a wonderful way to use up leftover rice.


Ingredients:

8 cloves garlic, sliced
1/2 lb fresh shiitake mushrooms
1/2 lb white mushrooms
3 bunches scallions, minced
3 1/2 tablespoons soy sauce
1 tablespoon chicken broth or vegetable broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
5 cups chilled white rice
2 tablespoons vegetable oil
3 tablespoons rice wine or sherry wine
1/4 cup chopped cilantro (optional)

6 servings
18 minutes total (approx.) ... 10 mins prep

Mix the soy sauce and broth together in a small bowl.
Heat oil in a deep skillet or wok until hot but not smoking.
Add garlic and stir fry for 15 seconds or so.
Add fresh mushrooms and cook 1 to 2 minutes, until slightly softened.
Add rice wine or sherry and cook until mushrooms are tender (about 3 more minutes).
Stir in scallions and cook until almost all liquid has evaporated.
Add rice and cook, stirring frequently, about 2 minutes (or until heated through).
Stir in soy and broth mixture, salt and pepper, and cilantro, if using.
Give the whole thing a good toss.

B-man

[b-man]

Hawaiian Rice

Ingredients:

2 Cups Cooked and Chilled White Rice
3/4 Cup (2 small cans) Crushed Pineapple, drained
2 Tablespoons Lemon Juice
1/3 Cup Sugar
1/8 Teaspoon Salt
1/2 Cup Shredded Coconut
1 Cup Whipped Cream (or Cool Whip)

Drain Pineapple and combine the first 6 ingredients. Whip the cream, and fold into the other ingredients. Chill and garnish with Maraschino Cherries.


B-man

[b-man]

Scallion Rice


4 1/2 cups cooked rice (in unsalted water)
1 1/2 tsp bouillon granules, unsalted
1/4 cup scallions (green onions), chopped

Cook rice according to directions on the package.
Combine the cooked rice, scallions, and bouillon granules and mix well.
Measure 1 cup portions and serve.
Makes 5 one cup servings

B-man

[b-man]

CHINESE STYLE RICE

Ingredients:

1 egg, beaten
1 garlic clove, crushed
1 Tbls oil
1 can (13-3/4 oz) chicken broth
4 scallions, sliced diagonally
1 large carrot, sliced diagonally
1 can (8 oz) sliced water chestnuts, drained
2 to 3 Tbls soy sauce
2 tsp brown sugar
1/2 tsp ground ginger
1-1/2 cups Minute Rice

Cook and stir egg and garlic in hot oil in large skillet, stirring constantly to scramble egg and break into pieces. Add broth, scallions, carrot, water chestnuts, soy sauce,brown sugar and ginger. Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork.

Servings: 4

B-man

[b-man]

Rice pudding with no double boiler? No problem

Ingredients:

3/4 cup quick-cooking rice
2 1/2 cups milk
1/3 cup raisins
1/2 cup granulated or brown sugar
1 egg, slightly beaten
1/2 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon butter

Combine rice, milk and raisins in a saucepan. Bring to a full boil, then remove from heat. Cover and let stand for 10 minutes. Combine sugar with slightly beaten egg, salt and spices. Add a small amount of hot mixture to egg mixture, stir well and return to saucepan. Add butter. Cook gently over low heat about 4 minutes, stirring constantly. Serve warm with cream.

Yield: 6 servings


B-man

[b-man]

Baked Rice Pudding

Ingredients:

2 cups cooked rice
1 1/2 cups milk
1/8 teaspoon salt
4 tablespoons sugar
1 tablespoon soft butter
1 teaspoon vanilla
2 eggs
1/3 cup raisins (optional)
1/2 teaspoon grated lemon rind
1 teaspoon lemon juice
Cream or fruit sauce

Put cooked rice in a buttered casserole. Combine the milk, salt, sugar, butter, vanilla and eggs; beat well and add to the rice. Then add the raisins, lemon rind and lemon juice. Blend well with a fork. Bake at 325 degrees until pudding is set. Serve hot or cold with cream or fruit sauce.

Yield: 6 servings

B-man

[b-man]

FLUFFY CHICKEN AND RICE


1 can (10-1/2 oz.) condensed cream of mushroom soup
1 soup can milk
3/4 cup uncooked regular rice
1 can (4 oz) mushroom stems and pieces
1 envelope (about 1-1/2 oz.) onion soup mix
2 chicken breasts, halved

Heat oven to 350°. Mix mushroom soup and milk together; reserve ½ cup of the mixture. Mix remaining soup mixture, rice, mushrooms (with liquid) and half the onion soup mix together.

Pour into ungreased baking dish, 11½x7½x1½ inches. Place chicken breasts on top. Pur reserved soup mixture over chicken and sprinkle with remaining onion soup mix. Cover with foil; bake 1 hour. Uncover; bake 15 minutes longer. Makes 4 servings

I have made this using instant rice and left out mushrooms since some in family don't like mushroom that much. Can use cream of chicken soup and any chicken parts you prefer.

B-man

[b-man]

Chicken and Rice Casserole

Ingredients:

1 whole chicken cut up or can use two pkgs of split breasts or pkgs of legs and thighs. Appox 2 to 3 lbs.
1 can golden mushroom soup
3/4 soup can of milk
1 small can sliced mushrooms, drained
1 pkg onion mushroom soup mix
1 10 0z pkg frozen peas and carrots (thawed) I have tossed them in frozen and couldn't tell the difference though
1 cup uncooked rice
poultry seasoning

Heat oven to 350° F. In mixing bowl combine soup, milk, soup mix, peas and carrots, mushrooms and rice. Spray a 9X13" pan with cooking spray and pour mixture into the pan. Place the chicken pieces over the mixture and sprinkle chicken pieces with poultry seasoning to taste. Seal pan with foil and place in oven for 1 hour and 15 minutes then remove the foil and continue to bake for another 15 minutes to brown chicken. Enjoy.

B-man

[b-man]

TUNA RICE SALAD

Ingredients:

1 (6 1/2 oz.) can light tuna, drained
1 c. crushed or tidbits (sm.) pineapple
2 c. cooked cold rice
3/4 c. chopped celery (coarse)
1/3 c. stuffed olives, chopped coarse
1/4 c. fine chopped green pepper
1/2 c. Miracle Whip

Mix first 6 ingredients. Chill. Add salt to taste and Miracle whip,
mix and chill again. Better if made day before. (Avoid adding Miracle Whip until the next-day serving time)

B-man

[b-man]

Copycat Benihana Fried Rice

Ingredients:

1/2 tsp. onion, chopped
1/3 tsp. carrots, chopped
1/3 tsp. green onions
4 oz. rice, steamed
3 pinches salt
7 tsp, cream butter
1 egg
1/2 tsp, oil
1 oz. chicken, cooked
1/4 tsp. sesame seeds
3 pinches pepper
1 tsp. soy sauce

Scramble eggs and chop after cooking. Sauté chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken. Break off chunks of steamed rice and mix with vegetable, egg and chicken mixture. Add sesame seeds and salt and pepper. Stir in cream butter and soy sauce into the mixture.

B-man

[b-man]

lemony chicken rice salad



Yield: 4 servings
Preparation Time: 20 min
Cooking Time:30 min
Level of Difficulty: Easy

Tired of mayo-drenched chicken salad? Try this light and lemony rendition of this classic — with a few twists. It's the perfect entrée or side dish for a picnic.

Ingredients:

2 small shallot(s), or 1 large shallot, minced
2/3 cup uncooked jasmine rice
1 tsp table salt
3 medium scallion(s)
8 oz cooked, skinless chicken breast(s), diced
1/2 cup fat-free mayonnaise
1 Tbsp lemon zest
3 Tbsp fresh lemon juice
1 tsp sugar
1/2 tsp black pepper


Coat a nonstick pot with cooking spray; heat over medium heat. Add shallots; cook until softened, stirring, about 1 minute. Add rice, salt and appropriate amount of water to cook rice according to manufacturer’s directions. Cool.

Slice white parts of scallions into thin rounds. Cut green parts into 1/2-inch-long strips.

In a large bowl, toss together rice, scallions and remaining ingredients. Yields about 1 cup servings.


B-man

[b-man]

SAUSAGE AND RICE CASSEROLE


Ingredients:

1-1/2 lbs. pork sausage
4 or 5 scallions (tops, too)
1 sm. bunch celery
1 lg. green pepper
1 box Lipton's chicken noodle soup (2 pkgs.)
4-1/3 c. boiling water
1 c. rice
2 cans water chestnuts, drained and sliced
2 pkgs. slivered almonds
Salt and pepper (not too much salt)

Cook sausage in skillet, pour off all but 3 tablespoons fat. Sauté
pepper, onions (scallions), and celery in fat. Cook 3 minute rice
according to directions on box, cook no longer than 2 or 3 minutes.
Cook soup in water for 7 minutes. Blend sautéed items with soup and
rice, add water chestnuts and almonds. Bake at 350 degrees for 30 to
35 minutes. Casserole can be frozen.

B-man

[b-man]

Chinese Sizzling Rice Soup

Fried uncooked rice adds a nutty crunch to this chicken and shrimp soup with bamboo shoots and water chestnuts.

Makes 6 servings
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:

3 ounces baby shrimp
3 ounces skinless, boneless chicken pieces cut into chunks
1 egg
4 tablespoons cornstarch
4 cups vegetable oil for frying
3 cups chicken broth
1 ounce mushrooms, chopped
2 tablespoons chopped water chestnuts
1/8 cup diced bamboo shoots
1/3 fresh green beans, cut into 1 inch pieces
1/2 teaspoon salt
1 tablespoon sherry
2/3 cup uncooked white rice

1. Mix together the shrimp, chicken, egg, and cornstarch.

2. Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.

3. Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.

4. Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!

B-man

[b-man]

5 SPICE BEEF AND RICE


Ingredients:

1 pound hamburger
1 Onion
1 can of cream of mushroom soup
1 can of chili beans
2 14oz. cans of stewed tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon thyme
1/4 teaspoon baisl
1/4 teaspoon oregano
1 cup instant rice 1 brick of either mozorella cheese (if you don't like it spicy) but I use hot pepper cheese

Fry hamburger and diced onion together then add all the ingediants except the cheese. Cook on medium heat until the rice is done and it is thick(if not thick enough and a little more rice). When done, slice cheese and put on top, you can mix it in if you'd like. Cook until melted. This is a cheap but good meal and quick.

Serves: 4-5

B-man

[b-man]

SPANISH RICE

Ingredients:

Simmer in saucepan
2 cans tomatoes (lg. size)
1 sm. chopped green pepper
2 stalks celery, chopped
1 tbsp. finely chopped onion

When they are tender add 1 cup rice (regular not Minute rice) and stir. Cook covered until rice is done. Add more water if necessary as rice cooks. Just before serving place 6 to 8 ounce cheddar cheese (cut into chunks) in rice mixture - stir slightly - cover and allow cheese to melt slightly before serving.

B-man

[b-man]

Mexican Rice

Ingredients:

1 cup Rice
2 Tbsp. oil
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. chili powder
1cup chopped onion
1/2 chopped bell pepper
2 lg. cloves garlic, chopped
1 can Rotel tomatoes (I use the mild kind as I cannot eat a lot of
hot food)
1-1/2 cups chicken broth

Brown the rice slightly in the oil. Add the vegetables and cook till
they start to soften slightly. Add spices and let the flavors bloom.
Add the liquids, stir, cover and simmer slowly for 15 mins. Remove
the cover and continue to cook till all juice is absorbed and rice is
tender....SO GOOD !

B-man

[b-man]

Creamy Salsa Bean and Rice Bake

Prep time: 10 minutes
Bake time: 35 minutes
Makes: 4-6 servings

2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick
1 medium onion, chopped
1/2 cup uncooked long grain rice
1 15-1/2 ounce can red kidney beans, rinsed and drained
1/2 cup prepared salsa
3/4 cup water
1 cup creamed cottage cheese
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon chili powder
1/2 cup shredded Cheddar Cheese
Optional garnish: green pepper slices

Preheat oven to 350ºF. Spray a 2-quart casserole with Crisco No Stick Cooking Spray. Melt Crisco in a medium skillet. Sauté onion and rice until onion is tender, about 5 minutes. Remove from heat; stir in beans, salsa, water, cottage cheese, salt, pepper and chili powder. Spoon into prepared casserole dish; cover with tight fitting lid or foil.

Bake at 350ºF for 35 minutes or until bubbly. Sprinkle with shredded Cheddar cheese. Garnish with green pepper.

B-man