RICE RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Autumnal Wild Rice Pilaf (11-12-92) (20:31) 1 (10 Ounce) Package White And Wild Rice Mix 1 Large Golden Apple, Unpeeled, Cored And Diced 1 Carrot, Scraped And Shredded 1 Green Onion, Minced 1/4 Cup Golden Raisins 1/4 Cup Minced Parsley 1/4 Cup Sliced Almonds 1/4 Cup Margarine, Melted 2 Teaspoons Poppy Seeds 1 Teaspoon Grated Lemon Peel 1/2 Teaspoon Cinnamon 1 Tablespoon Apple Juice In A Medium, Covered Saucepan Cook Rice According To Package Directions. In A Large Bowl Place Apple, Carrot, Onion, Raisins, Parsley And Almonds. Add Cooked Rice; Ross Together. In Small Bowl Combine Margarine With Remaining Ingredients. Add To Rice Mixture And Toss To Combine. Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Banana and Sticky rice wrapped in Banana leaves Yield: 4 servings 200 g Short grain glutinous rice 2 Pandanus leaves or vanilla Extract to taste 200 ml Coconut cream 400 g White sugar 4 Banana leaf 4x20cmx10cm pcs 4 Bananas peeled and sliced GANRISH: Slices of fresh mango Place the rice in a bowl with the pandanus leaves or vanilla extract. Cover with water and leave to soak overnight. Discard the pandanus leaves and drain and wash the rice 3 times. Place in a steamer and cook for 1 hour or until soft and creamy. Mix the coconut cream and sugar together until the sugar dissolves. Transfer the hot rice to a bowl and pour in enough coconut\sugar mixture to make the rice quite moist. Cover with foil and leave the rice to absorb the coconut cream. Place a piece of banana leaf flat on a board. Place some rice in the centre, place slices of banana on top and cover with more rice. Wrap the banana leaf to form a parcel, sealing both ends with toothpicks. Continue with remaining rice and banana. Cook the parcels on a grill plate or in a frying pan for 10 mins or until the sugar begins to caramelise inside the parcels. Place a parcel on each serving plate, unwrap the banana leaves and serve garnished with slices of mango. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BASIC BROWN RICE (11-05-93) (20:18) 2 t vegetable oil 1 1/2 cup short grained brown rice 1/2 t salt 3 cup water Heat oil in a medium size sauce pan with a tight fitting lid. Add the rice and cook stirring, about two minutes. Add the salt and water and bring to a boil over high heat. Reduce to low heat, cover the pan and cook 35 minutes without lifting the lid. Turn off the heat and let the rice steam, covered, another 15 minutes. Serves 4 cup -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Basmati Chaaval (05-02-93) (21:17) Servings: 6 2 C Basmati Rice 3/4 T Salt 1 T Unsalted Butter 2 2/3 C Water Pick The Rice Over And Put In A Bowl. Wash In Several Changes Of Water. Drain. Pour 3 Times The Water You Have Rice Over The Rice And Let Soak For 30 Minutes Hour. Drain Thoroughly. Combine The Rice, Salt, Butter And The Water In A Pot. Bring To A Boil. Cover With A Tight Fitting Lid, Turn Heat To Very Low And Cook For 20 Minutes. Lift The Lid, Mix Gently But Quickly With A Fork And Cover Again. Cook For 5-10 Minutes Until Tender. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Brown Rice With Black Beans (11-11-92) (3:00) Ibm 1 Tablespoon Oil 1 Medium Onion, Chopped 1 (14 1/2 Ounce) Can Stewed Tomatoes With Their Juice 1 (16 Ounce) Can Black Beans With Their Juice 1 Teaspoon Oregano Leaves 1/2 Teaspoon Garlic Powder 1 1/2 Cups Instant Brown Rice In Large, Deep Skillet Heat Oil And Stir Onion Until Tender But Not Browned. Add Tomatoes, Beans, Oregano And Garlic Powder; Bring To A Boil. Stir In Rice. Return To Boil; Cover, Reduce Heat And Simmer 5 Minutes. Remove From Heat And Let Stand 5 Minutes Or Until Rice Is Tender. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Browned Rice Toast 1 Cup Long Grain Rice In Ungreased Skillet Over Medium Heat, Shaking Often, About 20 Minutes Or Until Golden Brown. Turn Into 1 Quart Casserole, Add 1/4 Teaspoon Salt And 2 1/2 Cups Hot Water, Stirring To Separate Rice. Cover And Bake At 350 Degrees About 1 Hour Or Until Rice If Tender And All Water Is Absorbed. Fluff With A Fork. Trim With Chopped Canned Pimiento If Desired. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Butter Baked Rice 2 Teaspoons Salt 2 Cups Water 1 Cup Long Grain Rice 1/3 Cup Butter Or Margarine Dash Garlic Salt 1 13 1/4 Ounce Can Chicken Broth Or 2 Chicken Bouillon Cubes Dissolved In 1 3/4 Cups Boiling Water Finely Snipped Parsley 1/4 Cup Toasted Slivered Almonds Combine Salt And 2 Cups Water; Bring To Boiling And Pour Over Rice. Let Stand 30 Minutes. Rinse Rice With Cold Water; Drain Well. Melt Butter In Skillet. Add Rice And Cook Over Medium Heat, Stirring Frequently, Until Butter Is Almost Absorbed, About 5 Minutes. Turn Into 1 Quart Casserole; Sprinkle With Garlic Salt. Pour Broth Over. Bake, Uncovered, At 325 Degrees For 45 Minutes. Add Parsley; Fluff With Fork. Sprinkle With Almonds. Bake, Uncovered, 10 Minutes Longer. Makes 6 Or 7 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Catalan Rice (11-26-93) (18:10) INGREDIENTS 2 1/2 cup fish stock 1/4 tsp saffron threads 1/4 cup dry white wine 6 Tbsp lard 1/2 lb chorizo, cut into 1/4-inch slices 1 1/2 lb pork loin, in 1-inch dice 1 lg onion, thinly sliced 2 lg green bell peppers, julienned 2 lg tomatoes, peeled, seeded, and chopped 3 lg squid 2 cup long-grained rice 3/4 cup blanched almonds 1/3 cup pine nuts 3 ea garlic cloves, minced 1 cup artichoke hearts, drained (canned) 18 sm clams or mussels, scrubbed well 1/2 cup peas 1/4 cup pimientos, julienned 2 Tbsp fresh parsley, minced DIRECTIONS Clean squid and cut body sacs into rings. Cut tentacles in half. In a small saucepan, bring stock to a bare simmer. Crush saffron and combine it with wine in a small bowl. In a flameproof casserole or paella pan, heat the lard over moderately high heat. Saute the chorizo and pork, turning them until they are browned. Add the onion, bell peppers, tomatoes, and squid and cook the mixture over moderate heat, stirring, for 15 minutes. Stir in the rice and cook for 1 minute, stirring. Stir in almonds, pine nuts, garlic, saffron mixture, and artichoke hearts. Ladle in enough stock to just cover the rice mixture. Bring to a boil and simmer it, covered, for 20 minutes. Arrange the clams in the rice, add the peas, and simmer for 10-15 minutes, or until the rice is just tender and the clams open. Discard any clams that do not open. Garnish with pimientos and parsley. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHINESE FRIED RICE (03/16/94) (0:18) 3 - 4 cups cold cooked long grain rice 6 slices cooked bacon, crumbled 1 Tbl white sugar 2 - 3 Tbl dark soy sauce 3 eggs 3 - 4 green onions, including green, sliced 1/4 cup frozen green peas (optional) Bacon drippings Cut bacon into cubes and cook until crisp. Drain but keep drippings. Set bacon aside. Beat 3 eggs in bowl with a little water until well blended Heat wok over med high temp, pour 1 Tbl bacon fat drippings into wok. Pour eggs in wok, scramble until set and remove and set aside. Place 2 Tbl bacon fat drippings into wok. Place cold rice into wok and stir fry for 2 - 3 mins. Add sugar and soy sauce, stir fry until uniform in color. Add green onions, (peas - optional), bacon and cooked eggs. Stir fry for another minute, serve hot. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cumin Scented Rice (04-19-93) (23:47) Ibm 2/3 Cup Instant White Rice 1 1/3 Cups Water 1/2 Teaspoon Salt 1 Tablespoon Butter 1/2 Teaspoon Cumin Seed In Medium Saucepan Bring All Ingredients To A Boil. Cover, Lower Heat And Simmer Until Tender, 12 To 15 Minutes. Remove To Bowl And Serve. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Curried Rice 3 Cups Cooked Rice 1 Yolk Egg 1 Teaspoon Curry Powder 1 Chopped Green Pepper 1/4 Teaspoon Salt 1/4 Teaspoon Pepper 2 Tablespoon Butter 1/4 Teaspoon Cayenne 1 Chopped Onion Saute Onion And Green Pepper In Butter Until Onion Is Tender. Stir In Curry Powder, Slightly Beaten Egg, Salt, Pepper And Cayenne. Mix Into Hot Rice. Sprinkle With Chopped Olive If Available. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Far Eastern Rice Loaf (10/23/94) (18:35) Ingredients: 1/2 cup celery 2 tbs onion 1 garlic clove, minced 1 tbs butter 1/4 cup nuts, chopped 1/4 tsp turmeric 1/8 tsp cumin salt & pepper to taste 4 oz fish, cooked 1/2 cup rice, cooked Directions: Saute celery, onion and garlic in butter. Stir in remaining ingredients. Bake in greased casserole dish at 350 degrees for 20 minutes. Makes 1 serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Festive Wild Rice (10-21-92) (4:24) 1/2 Cup Wild Rice 1/2 Cup Regular Long Grain Rice 1/4 Cup Olive Oil Or Salad Oil 4 Green Onions, Sliced 2 Celery Stalks Sliced 1 Apple, Diced 1/4 Cup Nuts 1/4 Cup Raisins 2 Tablespoons Cider Vinegar 3 Tablespoons Lemon Juice In 2 Quart Glass Measure, Heat 3 Cups Water, Covered, On Microwave High 6 To 8 Minutes Until Boiling. Into Water, Stir Wild Rice. Cook, Covered, On High 20 Minutes. Stir In Long Grain Rice. Cook, Covered, On High 15 To 20 Minutes Until Tender. Drain; Rinse Under Cold Running Water Until Chilled. In Large Bowl, Combine Rice With Remaining Ingredients. Add Salt And Pepper To Taste. Serve Immediately Or Refrigerate To Serve Later. Makes 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fried Rice 2 Cups Cooked Rice 3 Eggs 1/4 Cup Chopped Onion 2 Tablespoon Chopped Green Pepper 2 Tablespoon Peanut Oil 3 Oz Sliced Mushroom 2 Tablespoon Soy Sauce 1 Can Sliced Water Chestnuts Saute Onion And Green Peppers Until Onion Is Tender. Stir In Rice, Chest- Nuts, Mushrooms And Soy Sauce. Cook Over Low Heat For 8-10 Minutes, Stirring Frequently. Stir In Beaten Eggs, And Cook 3 Minutes Longer, Stirring Occasionally. Cooked Cubed Pork, Beef Or Lamb Can Be Added For Varieties. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fried Rice 1 (03-30-93) (2:46) 1 Cup Long Grain Rice, Cooked 2 Eggs, Slightly Beaten 1 Cup Diced Cooked Chicken 1 Cup Frozen Peas 1/2 Cup Sliced Mushrooms 1/4 Cup Diced Carrots 1/4 Cup Chopped Green Onion 2 Tablespoons Vegetable Oil 2 Tablespoons Soy Sauce Dash White Pepper Prepare Rice. Set Aside. Place Eggs In Small Bowl. Microwave At High For 1 To 1 1/2 Minutes, Or Until Firm But Slightly Moist, Stirring Every 30 Seconds. Stir To Break Apart. Set Aside. In Large Mixing Bowl Combine Cooked Rice, Chicken, Peas, Mushrooms, Carrots And Onion. Set Aside. Preheat 2 Quart Browning Dish At High For 5 Minutes. Add Vegetable Oil. Tilt Dish To Coat. Add Rice Mixture; Stir Until Sizzling Stops. Stir In Soy Sauce, Eggs And White Pepper. Microwave At High For 3 To 4 Minutes, Or Until Hot, Stirring After Half The Time. Makes 4 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fried Rice 2 (11-19-93) (19:40) 1/2 c cooked chicken (or ham, pork, turkey, seafood, rattlesnake, wieners) 2 T butter 2 green onions, finely chopped (opt.) 2 eggs, beaten 1/2 c fresh or cooked peas or leftover 2 c cooked rice vegetables (opt.) 1/4 c soy sauce Cut meat into very small pieces. Melt butter in frying pan or wok. Add beaten eggs and stir to keep cooked egg pieces small. Stir in rice and meat, mixing thoroughly. Add soy sauce and stir until color of rice is fairly uniform. Add vegetables and continue to cook until heated through. Meat and vegetables are optional. You may add several kinds or leave out all together. Serves 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fried Rice Rhapsody (03/01/93) (0:18) Ibm 1 Package (5 Ounces) Yellow Rice Mix 1 1/3 Cups Water 2 Tablespoons Oil, Divided 2 Eggs, Beaten 1/2 Cup Green Onions, Sliced 1/2 Cup Cooked Chicken, Cut Into Strips 1/4 Cup Cooked Ham, Cut Into Strips 1/2 Cup Bean Sprouts 1/4 Cup Green And Red Bell Pepper 2 Tablespoons Soy Sauce 1/2 Teaspoon Salt Cook Rice In Water, Adding 1 Tablespoon Oil. Chill Thoroughly. Heat Oil In A Large Skillet. Add Eggs. Cook 1 Minute, Stirring Slightly. Remove From Pan. Spread On A Flat Plate In A Thin Layer To Cool. Cut Into Thin Strips. Saute Onions, Meat, Bean Sprouts And Bell Pepper. Cook And Stir Only Until Heated. Add Cold Rice; Stir In Eggs And Remaining Ingredients. Heat. Makes 6 (1/2 Cup Servings) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Garlic-Wine Rice Pilaf (05/14/93) (6:43) Servings: 4 1 x Rind Of 1 Lemon 8 ea Cloves Garlic, Peeled 1/2 c Parsley 6 T Unsalted Butter 1 c Regular Rice (Not Instant) 1 1/4 c Chicken Stock 3/4 c Dry Vermouth 1 x Salt & Pepper To Taste Chop together the lemon rind, garlic and parsley. Heat the butter in heavy 2-qt pot. Cook the garlic mixture very gently for 10 minutes. Stir in the rice. Stir over medium heat for 2 minutes. Combine the stock and wine in a saucepan. Heat until ti begins to bubble at the sides. Stir into rice; add salt and freshly ground pepper. Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice it tender. Fluff with a fork. Drape a towel over the pot and cover the towel until it is time to serve. Serve hot or at room temperature. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HERBED BROWN RICE WITH BEANS (11-03-93) (22:41) 1 cup long grain brown rice 1 t olive or salad oil 3 cup chicken broth 2 med onions diced 1 pound mushrooms thinly sliced 2 cloves garlic minced or pressed 1 T each dry basil leaves, dry oregano leaves, dry marjoram leaves 2 bay leaves 2 large firm ripe tomatoes 1 cup non fat yogurt 1 can white kidney beans drained and rinsed 1/3 cup green onion chopped 12 corn tortillas In a 9 to 10 inch square baking pan, bake rice uncovered in a 350 F oven until golden brown, about 40 minutes, shake pan occasion ally. Set rice aside. In a 10 12 inch frying pan, combine oil, 1/2 cup of the broth, onions, mushrooms. garlic, basil, oregano, marjoram and bay leaves. Cook covered over medium heat until mushrooms are juicy and onions are translucent, about 15 minutes. Uncover and stir often until liquid has evaporated. To the pan, add the rice and remaining broth. Bring to a boil over high heat, reduce heat and simmer, covered, until rice is tender to bite, about 25 minutes. Meanwhile, rinse, core and dice tomatoes. Put tomatoes and yogurt separately in two small bowls. Mix rice and beans in a bowl, top with green onion. Serve with tomato and yogurt, accompany with the tortillas. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Herbed Rice (10-21-92) (5:09) 1 Tablespoon Margarine Or Butter 1 Small Onion, Chopped 1 Garlic Clove, Minced 1 Chicken Bouillon Envelope 2 Tablespoons Fresh Herbs Or 1 Teaspoon Dried Herbs Quick Cooking Rice In Medium Bowl, Melt Margarine Or Butter On Microwave High 30 To 45 Seconds. Add Onion And Garlic. Cook, Covered, 4 To 6 Minutes Until Softened, Stirring Once Halfway Through Cooking. Stir In Bouillon And Herbs. Add Rice And Water For 4 Servings As Label Directs. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Indonesian Rice (08-20-92) (10:44) 2 Tablespoons Vegetable Oil 3 Cloves Garlic, Minced 2 Tablespoons Minced Fresh Ginger 1/8 Teaspoon Crushed Red Pepper Flakes 2 1/2 Cups Chicken Stock Or Water 1 Cup Brown Rice 1/2 Teaspoon Ground Cinnamon 1/2 Teaspoon Ground Coriander 1/2 Teaspoon Ground Cumin 1/2 Teaspoon Ground Nutmeg 1/2 Teaspoon Salt 1/3 Cup Blanched Slivered Almonds 2 Green Onions, Thinly Sliced In A Heavy, Medium Size Saucepan Heat Oil For 1 Minute Over Moderate Heat. Add Garlic, Ginger, And Red Pepper Flakes; Saute Stirring Occasionally, 1 To 2 Minutes Or Until Garlic And Ginger Are Soft. Add Chicken Stock And Bring To A Boil. Stir In Rice, Cinnamon, Coriander, Cumin, Nutmeg And Salt. Reduce Heat To Low; Cover And Simmer About 40 Minutes Or Until All Liquid Has Been Absorbed. Transfer To A Heated Serving Dish And Sprinkle With Almonds And Green Onions. Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Lemon Rice (03/01/93) (0:14) Ibm 1 Cup Uncooked Rice 1 Teaspoon Margarine 1 Clove Garlic, Minced 1 Teaspoon Grated Lemon Peel 1/8 To 1/4 Teaspoon Ground Black Pepper 2 Cups Chicken Broth 2 Tablespoons Snipped Fresh Parsley Combine Rice, Margarine, Garlic, Lemon Peel, Pepper And Broth In Medium Saucepan. Bring To A Boil; Stir Once Or Twice. Lower Heat To Simmer; Cover With Tight Fitting Lid. Cook 15 To 20 Minutes Or Until Rice Is Tender And Liquid Is Absorbed. Stir In Parsley. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Lemon Rice 1 (11-14-93) (17:25) 6 c brown rice, freshly cooked 1 lemon rind, grated 1 lemon, juiced 6 T butter 1 c celery (opt) 1 tsp rosemary (opt) Combine rice with all ingredients and toss together. Serve immediately. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MEXICAN FRIED RICE (11-03-93) (22:41) 2 T oil 1 cup uncooked rice 1 glove garlic 1/2 cup green onions finely sliced 2/3 cup chopped canned California chilies 1/2 cup diced fresh tomatoes 2 cup broth Heat oil in heavy skillet, and saute rice, stirring until golden brown. Add remaining ingredients. Cover and simmer slowly for 30 minutes. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mexican Rice (05-11-93) (9:35) 1 Pint Dairy Sour Cream 1/2 lb Monterey Jack Cheese, 4 Oz (1 cn) Chopped Green cut into stripes Chilies 1/4 Cup Grated Parmesan 3 Cups Cooked Seasoned Rice Cheese Combine sour cream, chilies and salt. in 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips. Repeat layers and top with remaining cup of rice. Bake in moderate oven (350 degrees F.) for 25 minutes. Sprinkle with Parmesan cheese and top with meatballs and sauce. Continue baking for 5 minutes or until cheese melts. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mexican Rice 1 (03/16/94) (0:20) Yield: 4 servings 1 c Rice, Uncle Ben Converted 12 oz V-8 juice 1 c Water 1 tb Chili powder 1 tb Dried minced onion 1/2 c Green pepper; diced more if -you want) 1/2 c Corn, frozen, or canned, More if you want Mix V8, water, chili powder, minced onion in saucepan, slowly bring mixture to a boil. Add rice, green pepper and frozen corn. Cover, turn heat low and slowly simmer for 25 - 30 minutes, stirring once during cooking time. May take a bit longer depending on amount of veggies you put in. Holds well for 30 min if kept covered. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Nutty Rice & Chutney Pilaf (10-09-92) (0:44) 1 Tablespoon Salad Oil 3 Green Onions, Sliced 1 Cup Regular Long Grain Rice 1 Teaspoon Salt 1/4 Teaspoon Ground Tumeric 1/2 Cup Walnuts, Coarsely Chopped 1/4 Cup Chutney About 30 Minutes Before Serving: 1. In 3-Quart Saucepan Over Medium-High Heat, In Hot Salad Oil, Cook Green Onions Until They Soften Slightly, About 2 Minutes. Stir In Rice, Salt, And Turmeric; Cook 1 Minute. Add 2 Cups Water; Over High Heat, Heat To Boiling. Reduce Heat To Low; Cover And Simmer 20 Minutes Or Until Rice Is Tender And Liquid Is Absorbed. 2. When Rice Is Done, Stir In Walnuts And Chutney; Heat Through. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Oven Rice With Peas And Pimiento 4 Cups Boiling Water 2 Cups Uncooked Regular Rice 2 Teaspoons Salt 1 Package (10 Ounces) Frozen Green Peas 1/4 Cup Chopped Pimiento Heat Oven To 350 Degrees Mix Water, Rice And Salt In Ungreased Baking Dish, 13 1/2 X 9 X 2 Inches. Cover; Bake 25 To 30 Minutes Or Until Liquid Is Absorbed And Rice Is Tender. While Rice Bakes, Cook Peas As Directed On Package. Stir Peas And Pimiento Into Rice. Makes 10 To 12 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Plain Rice For 3 To 4 Cups Of Cooked Rice, Combine 1 Cup Uncooked Long Grain Rice, 2 Cups Cold Water, And 1/2 To 1 Teaspoon Salt In 2 Quart Saucepan; Cover With Tight Fitting Lid. Bring To A Vigorous Boil, Then Turn Heat Low. Continue Cooking 14 Minutes (Do Not Lift Cover). Remove From Heat; Let Stand, Covered 10 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ratatouille Rice (11-04-92) (11:03) Ibm 1 Family Size Boil In Bag Rice 1 1/3 Cups Chopped Onion 2/3 Cup Sliced Yellow Squash 2/3 Cup Sliced Zucchini 1/2 Cup Coarsely Chopped Red Pepper 2 Cloves Garlic, Minced 2 Teaspoons Dried Basil, Crushed 1/2 Teaspoon Salt 1 Large Tomato, Diced 1 Tablespoon Chopped Parsley Cook Rice According To Package Directions. In 10 Inch Non-Stick Skillet Cook Onion, Stirring Constantly, 1 Minute. Stir In Remaining Ingredients Except Tomato And Parsley. Cover; Cook Over Low Heat, Stirring Occasionally, Until Vegetables Are Tender, About 10 Minutes. Stir In Tomato And Rice. Cover; Simmer 10 Minutes, Stirring Occasionally. Sprinkle With Parsley And Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Rice and Beef Casserole (03/17/94) (16:31) 2 tb Margarine 3/4 c Onion, chopped 1 lb Ground beef 1 1/4 ts Seasoned salt 1/4 ts Minced garlic 1/4 ts Oregano 1/4 ts Thyme 1 ts Worcestershire sauce 1 cn Tomato sauce (8 oz.) 1 cn Cream of mushroom soup 10 oz 1 1/2 c Cooked rice Brown onions and beef in butter. Add seasoning, garlic, oregano and thyme. Mix worcestershire, tomato sauce and soup then pour over meat. Add rice and simmer for 5 to 10 minutes, stirring often. Spoon mixture into 1 1/2 quart Pyrex casserole. Put cheese slices (cheddar) on top and broil in oven until the cheese bubbles. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Rice Pilaf (03-30-93) (2:54) 2 Cups Chicken Broth 1 Cup Long Grain Rice White Rice 1/4 Cup Chopped Green Pepper 2 Tablespoons Chopped Green Onion 1 Tablespoon Snipped Parsley 2 Slices Bacon In 3 Quart Casserole Combine Broth, Rice, Green Pepper, Onion And Parsley. Cover. Microwave At High For 5 Minutes; Stir. Recover. Reduce Power To 50% And Microwave For 13 To 15 Minutes, Or Until Liquid Is Absorbed And Rice Is Tender. Let Stand Covered, For 5 Minutes. Set Aside. Place Bacon Between Two Paper Towels On Plate. Microwave At High For 1 1/2 To 2 Minutes, Or Until Crisp. Crumble And Stir Into Rice Mixture. Makes 4 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Rice Pilaf 1 (05/15/93) (0:12) Servings: 2 1/2 c Sliced Fresh Mushrooms 2 ea Green Onions, Sliced 1 T Butter Or Margarine 2/3 c Water 1/3 c Regular Long Grain Rice 1/4 ea Med. Bell Pepper * 1/4 t Salt 1/4 t Dried Sage, Crushed 2 t Snipped Parsley * Bell peppers can be any color, but should be cut into 1-inch julienne strips. In a 1-quart casserole micro-cook mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till vegetables are tender. Stir in water, rice, bell pepper strips, salt, and sage. Micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. Stir in parsley. Let stand, covered, for 5 minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Rice Tarragon 1 Cup Uncooked Rice 1/2 Chopped Onion 2 Cubes Bouillon 2 Teaspoon Crushed Tarragon 1/4 Cup Butter 1/4 Teaspoon Pepper 2 Cups Boiling Water Heat Butter In A Deep Skillet. Add Rice And Onions And Saute, Stirring Frequently Until Rice Is Light Brown And Onions Are Transparent. Add Spices. Dissolve Bouillon In Boiling Water And Pour Over Rice. Cover Tightly And Simmer Until Rice Is Tender (About 20 Mins). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Rice With Garlic And Pine Nuts (05/14/93) (6:44) Servings: 6 4 T Unsalted Butter 1 x Garlic Puree(1 Roasted Head) 4 c Cooked Regular Rice 3/4 c Pine Nuts 1 x Salt & Pepper To Taste Heat the butter in a wide skillet. Swirl in the garlic puree. Add the rice and pine nuts. Saute, stirring and tossing, until the rice is heated through and has absorbed the butter. Season with salt and freshly ground pepper. Serve hot. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sardine Rice Bundles (04-19-93) (23:52) Ibm 1/3 Cup Long Grain Rice 1 Teaspoon Sugar 2 Tablespoons White Vinegar 16 Large Romaine Or Spinach Leaves 1 Can (3 3/4) Ounces Water Packed Sardines, Drained Well 2 Green Onions, Sliced Thin In A Medium Size Saucepan, Cook The Rice By Package Directions. Set Aside. In A Small Bowl, Dissolve The Sugar In The Vinegar. Stir Into The Rice And Cool. In A Large Heave Sauce Pan, Bring To A Boil Enough Unsalted Water To Cover The Romaine Leaves. Add The Romaine And Cook For 1 Minute. Drain And Blot Dry With Paper Towels. Place A Tablespoon Of The Cooked Rice At The Base Of Each Leaf. Top With A Piece Of Sardine. Sprinkle With The Green Onions, Then Tightly Roll Up The Leaves, Tucking In The Sides. Serve Warm Or Chilled. Makes 16 Bundles. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Savory Bran Rice Pilaf 1/2 Cup Uncooked White Or Brown Rice 1 Chicken Bouillon Cube 2 Tablespoons Margarine 1/4 Cup Chopped Onion 1/2 Cup Chopped Celery 1/2 Cup Sliced Mushrooms 1/4 Cup Sliced Water Chestnuts 1 Cup Bran Cereal 1/4 Teaspoon Ground Sage 1/2 Teaspoon Basil Leaves 1/4 Teaspoon Pepper 1 Cup Water 1/4 Cup Chopped Pimentos Cook Rice According To Package Directions,Adding Bouillon Cube And Omitting Salt And Margarine In Package Directions. While Rice Is Cooking, Melt Margarine In Large Fry Pan. Stir In Onion,Celery, Mushrooms And Water Chestnuts. Cook Over Medium Heat, Stirring Occasionally, Until Celery Is Crisp-Tender. Gently Stir In Cooked Rice, Bran Cereal, And Remaining Ingredients. Cover And Cook Over Low Heat About 15 Minutes. Serve Hot. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Savory Rice (05/20/93) (0:34) Servings: 4 1 c Rice (raw) 1 cn Chicken broth soup 1/4 lb Butter or margarine 1/2 c Mushrooms, chopped 1/2 c Onions, diced 1/2 c Celery, diced 1 t Salt 1 cn Beef consomme soup Melt butter in skillet and cook onions and celery until translucent. Into buttered casserole dish put alternate layers of rice, onion/celery mixture, and mushrooms. Add salt and a little pepper. Pour the two cans of broth over the mix and place covered in oven at 350 degrees for 45 minutes or until liquid is absorbed. If rice seems dry, add a little water. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Shrimp Fried Rice (03-30-93) (2:55) 1 Cup Long Grain Rice, Cooked 2 Eggs, Slightly Beaten 1 Cup Diced Cooked Shrimp 1 Cup Frozen Peas 1/2 Cup Sliced Mushrooms 1/4 Cup Diced Carrots 1/4 Cup Chopped Green Onion 2 Tablespoons Vegetable Oil 2 Tablespoons Soy Sauce Dash White Pepper Prepare Rice. Set Aside. Place Eggs In Small Bowl. Microwave At High For 1 To 1 1/2 Minutes, Or Until Firm But Slightly Moist, Stirring Every 30 Seconds. Stir To Break Apart. Set Aside. In Large Mixing Bowl Combine Cooked Rice, Shrimp, Peas, Mushrooms, Carrots And Onion. Set Aside. Preheat 2 Quart Browning Dish At High For 5 Minutes. Add Vegetable Oil. Tilt Dish To Coat. Add Rice Mixture; Stir Until Sizzling Stops. Stir In Soy Sauce, Eggs And White Pepper. Microwave At High For 3 To 4 Minutes, Or Until Hot, Stirring After Half The Time. Makes 4 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPANISH RICE (03/16/94) (0:20) Yield: 10 servings 2 tb Bacon grease or oil 1 1/2 c Rice 1/2 ts Garlic powder 1 ts Cumin seed 1/2 ts Oregano (Mexican) 1/2 ts Black pepper (chopped) 1/2 c Bell pepper (chopped) 1/2 c Onion 1 c Tomato sauce 3 c Boiling salted water In hot bacon grease, cook 1 1/2 Cups rice until golden brown. Add seasonings, chopped pepper and onion, and tomato sauce. Pour all this into boiling water. Reduce heat, cover and cook 12-15 minutes. Remove from heat, leave covered and let steam a few minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Spiced Basmati Rice (05-02-93) (21:15) Servings: 6 2 C Basmati Rice 3 T Vegetable Oil 1 Ea Small Onion Finely Chopped 1/2 T Finely Minced Garlic 1/2 T Garam Masala 1 T Salt 2 2/3 C Chicken Stock Pick Over The Rice An Put In A Bowl. Wash In Several Changes Of Water. Drain. Pour Fresh Water Over The Rice And Let It Soak For 1/2 Hour. Drain In Sieve For 20 Minutes. Heat The Oil In A Heavy-Bottomed Saucepan Over A Medium Flame. When Hot, Put In The Onion. Stir And Fry Until The Onion Bits Have Browned. Add The Rice, Green Chili, Garlic, Garam Masala And Salt. Stir Gently For 3 To 4 Minutes Until All The Grains Are Coated With Oil. If The Rice Begins To Stick To The Bottom Of The Pan, Turn Down The Heat. Now Pour In The Stock And Bring The Rice To A Boil. Cover With A Very Tight-Fitting Lid, Turn Heat To Very, Very Low Ad Cook For 15 To 20 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPICY HOMINY RICE (10/20/94) (23:56) Preparation time: 10 minutes Cooking time: 12 minutes Yield: 4 servings 1 package (4.4 ounces) Spanish-style rice and sauce 3 green onions, chopped 1/2 of a 15-ounce can hominy, drained 2 tablespoons hot salsa (or hot pepper sauce to taste) Chopped fresh cilantro or parsley 1. Prepare rice according to package directions either in the microwave oven or on the stovetop. When cooked, stir in remaining ingredients. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Spicy Rice and Vegetables (11-14-93) (17:20) 1 c green chilies, diced 1 c green bell pepper, diced 1 c celery, diced 1 c onion, diced 4 T butter 1 T 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. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STEAMED BROWN RICE (11-03-93) (21:09) 1 cup brown rice, washed 2 1/4 cup Water (Stocks can be used) Place cold water or broth in saucepan and bring to a boil. Add washed rice to boiling liquid slowly and return to boil. Reduce to simmer. Cover and cook 40 to 45 minutes, until all liquid has been absorbed. Fluff rice with a fork before serving. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Vegetable Rice 1/4 Cup Chopped Onion 3 Tbs Butter 1 1/2 Cups Sliced Mushroom 2 Cups Chopped Broccoli 1 Cup Diced Tomato 1 Cup Uncooked Rice 2 Cups Water 2 Cubes Chicken Bouillon 1/2 Teaspoon Salt 1/2 Teaspoon Oregano 1/4 Cup Grated Cheese Cook Onions In Butter Until Golden; Add Mushrooms, Broccoli And Tomatoes And Cook About 4 Minutes. Add Water And Bouillon Cubes And Bring To A Boil. Stir In Rice, Salt And Oregano. Cover And Cook Over Low Heat, 20 Minutes Or Until Water Is Absorbed. Stir In Parmesan Cheese. Serve Hot Or Cold. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Wild Rice (11-14-93) (17:30) 1/2 c celery 1/2 c onion 1/2 c parsley, grated 1/2 c butter 1 box (10 oz) tofu 2 c water 1/2 c wild rice 1/2 c short grain brown rice 3 T lemon juice 1/2 tsp rosemary In skillet, stir-fry celery, onion, and parsley in butter for 10 minutes. Blend tofu and water together; add to skillet; also add wild rice, brown rice, lemon juice and rosemary; bring to a boil. Reduce heat to low and let rice absorb moisture, about 30-40 minutes. Serve. Serves 2 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Wild Rice Amadine (05/14/93) (2:08) Servings: 8 2 T Slivered almonds 1 1/2 T Chopped Green Pepper 1 T Chopped Onion 1 T Chopped Chives 1/3 c Margarine 2 2/3 c Hot Water 1 t Instant Beef Bouillon 4 1/2 oz (2 Pks) 5-minute Wild Rice Cook almonds, green pepper, onion and chives in melted margarine in heavy 2-quart frying-pan, until almonds begin to brown. (Do not over brown.) Add hot water and instant bouillon, stirring to combine. Add rice, bring to a boil and cook slowly, uncovered 10 minutes. Cover and let stand 5 minutes. Drain any excess liquid from rice. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Wild Rice And Chicken Casserole 2 Cups Cut-Up Cooked Chicken 1 Package (6 3/4 Ounces) Seasoned Long Grain And Wild Rice Mix 1 Can (10 3/4 Ounces) Condensed Cream Of Mushroom Soup 1/3 Cup Milk 1/4 Cup Chopped Onion 1/2 Teaspoon Salt 2 1/4 Cups Boiling Water Mix All Ingredients In Ungreased 2 Quart Casserole. Cover Tightly; Cook In 350 Degree Oven Until Rice Is Tender, About 50 Minutes. Uncover; Cook 10 To 15 Minutes Longer. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Wild Rice And Mushrooms 1 3 Ounce Can (2/3 Cup) Broiled Sliced Mushrooms 1 10 1/2 Ounce Can Condensed Beef Broth 2 Medium Onions, Finely Chopped 1/2 Cup Wild Rice 1 Cup Long Grain Rice 2 Tablespoons Butter 2 Tablespoons Snipped Parsley Drain Mushrooms, Reserving Liquid. Mix Beef Broth, Liquid, And Enough Water To Make 2 Cups. Add Onions And Bring To Boil. Add Rinsed Wild Rice; Reduce Heat; Cover And Simmer 20 Minutes. Add Long Grain Rice; Return To Boil; Reduce Heat; Cover And Simmer 20 Minutes Longer. Add Mushrooms And Butter; Heat Briefly; Add Parsley. Serves 6 To 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Wild Rice And Mushrooms 1 3 Tablespoons Margarine Or Butter 1/2 Pound Mushrooms, Thinly Sliced 1 Cup Wild Rice 1 Teaspoon Chicken Flavor Instant Bouillon 1 Tablespoon Coarsely Shopped Parsley About 1 Hour Before Serving: 1. In 2-Quart Saucepan Over Medium-High Heat, In Hot Margarine Or Butter, Cook Mushrooms 5 Minutes, Stirring Occasionally. 2. Rinse Wild Rice; Drain. Add Wild Rice, Chicken-Flavor Bouillon, And 2 Cups Water To Mushrooms; Over High Heat, Heat To Boiling. Reduce Heat To Low; Cover And Simmer 45 To 50 Minutes, Until Rice Is Tender And All Liquid Is Absorbed. Stir In Chopped Parsley. Makes 6 Accompaniment Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Wild Rice Elegant Pour 8 Cups Boiling Water Over 2 Cups Uncooked Wild Rice; Cover And Let Stand 20 Minutes. Drain. Repeat 3 Times, Using Fresh Boiling Water Each Time And Adding 2 Tablespoons Salt The Last Time. Fry 8 Slices Bacon, Diced, Until Crisp; Drain Off All But 3 Tablespoons Fat. Add 8 Green Onions, Finely Chopped And 12 Fresh Mushrooms, Thinly Sliced; Cook Until Tender. Stir In Rice, Salt And Pepper; Heat Through. Makes 12 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Wild Rice With Mushrooms And Almonds 1 Cup Uncooked Wild Rice 1/4 Cup Butter Or Margarine 1/2 Cup Slivered Almonds 2 Tablespoons Snipped Chives Or Chopped Green Onions 1 Can (8 Ounces) Mushroom Stems And Pieces, Drained 3 Cups Chicken Broth Wash And Drain Rice. Melt Butter In Large Skillet. Add Rice, Almonds, Chives And Mushrooms; Cook And Stir Until Almonds Are Golden Brown, About 20 Minutes. Heat Oven To 325 Degrees Pour Rice Mixture Into An Ungreased 1 1/2 Quart Casserole. Heat Chicken Broth To Boiling; Stir Into Rice Mixture. Cover Tightly; Bake About 1 1/2 Hours Or Until All Liquid Is Absorbed And Rice Is Tender And Fluffy. Makes 6 To 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=