Anyone have any recipes using parboiled rice? Think, Uncle Ben's. I have ...
- Thread starter michael-in-phoenix
- Start date
Make it into a quiche "crust"
BROCCOLI-RICE QUICHE
1-1/2 cups cooked rice
3 eggs
3 oz grated cheddar cheese
pinch of salt
1 tbsp chopped fresh basil (or thyme or
oregano)
10 oz frozen chopped broccoli, thawed (or fresh broccoli that has been blanched and chopped)
8 oz mushrooms, sliced
1/2 small onion, chopped
1/3 cup half and half or milk (can use evap)
1/4 tsp fresh ground pepper
Combine rice, 1 egg, half grated cheese and salt. Mix well and press firmly in an even layer on bottom of a 9" greased pie pan (this is your crust.) Beat the remaining 2 eggs slightly. Stir in broccoli, mushrooms, onion and milk. Season with pepper and spoon over the rice. Bake at 375 degrees for 20 minutes. Sprinkle on the rest of the cheese and bake another 10 minutes. Let rest 10 minutes before serving.
BROCCOLI-RICE QUICHE
1-1/2 cups cooked rice
3 eggs
3 oz grated cheddar cheese
pinch of salt
1 tbsp chopped fresh basil (or thyme or
oregano)
10 oz frozen chopped broccoli, thawed (or fresh broccoli that has been blanched and chopped)
8 oz mushrooms, sliced
1/2 small onion, chopped
1/3 cup half and half or milk (can use evap)
1/4 tsp fresh ground pepper
Combine rice, 1 egg, half grated cheese and salt. Mix well and press firmly in an even layer on bottom of a 9" greased pie pan (this is your crust.) Beat the remaining 2 eggs slightly. Stir in broccoli, mushrooms, onion and milk. Season with pepper and spoon over the rice. Bake at 375 degrees for 20 minutes. Sprinkle on the rest of the cheese and bake another 10 minutes. Let rest 10 minutes before serving.
Kristine's Wonderful Pilaf
KRISTINE'S WONDERFUL PILAF (serves 6)
8 T butter
1/2 C slivered almonds
1 chopped medium onion
4 chopped garlic cloves
1/2 lb dry angel hair pasta, broken into 2" pieces
1 C dry white rice
2 cans (29 oz.) chicken broth
2 T chopped fresh basil or 1 T dry basil
1 T dry thyme
1 T pepper
Melt butter in large pan. Sauté almonds, onion, garlic and dry pasta until brown. Add rice and sauté 5 minutes more. Add rest of ingredients, cover and simmer for 20 minutes. Turn off heat and let rest for 20 minutes. Reheat if neccessary.
KRISTINE'S WONDERFUL PILAF (serves 6)
8 T butter
1/2 C slivered almonds
1 chopped medium onion
4 chopped garlic cloves
1/2 lb dry angel hair pasta, broken into 2" pieces
1 C dry white rice
2 cans (29 oz.) chicken broth
2 T chopped fresh basil or 1 T dry basil
1 T dry thyme
1 T pepper
Melt butter in large pan. Sauté almonds, onion, garlic and dry pasta until brown. Add rice and sauté 5 minutes more. Add rest of ingredients, cover and simmer for 20 minutes. Turn off heat and let rest for 20 minutes. Reheat if neccessary.
Creamy Southwestern Rice and Corn
CREAMY SOUTHWESTERN RICE AND CORN (serves smileys/bigeyes.gif
2 Ancho or Poblano chilies, peeled , seeded and chopped
2 C water
1 T butter
1 tsp salt
1 C white rice
1 T vegetable oil
1/2 chopped onion
3 Chopped garlic cloves
3/4 C drained canned corn or thawed frozen corn
1/2 C sour cream
1/3 C chopped fresh cilantro
2-1/2 C shredded sharp cheddar cheese
Bring water, butter and salt to a boil. Drop in the rice. Lower heat, cover and ocok for 20 minutes or until rice is tender. Transfer to a large bowl and cool.
Sauté the onion and garlic in the oil. Add chopped chilies and sauté another 5 minutes. Add to rice along with the other ingredients. Mix well and transfer to a buttered baking dish. Bake at 350° for 35 minutes.
CREAMY SOUTHWESTERN RICE AND CORN (serves smileys/bigeyes.gif
2 Ancho or Poblano chilies, peeled , seeded and chopped
2 C water
1 T butter
1 tsp salt
1 C white rice
1 T vegetable oil
1/2 chopped onion
3 Chopped garlic cloves
3/4 C drained canned corn or thawed frozen corn
1/2 C sour cream
1/3 C chopped fresh cilantro
2-1/2 C shredded sharp cheddar cheese
Bring water, butter and salt to a boil. Drop in the rice. Lower heat, cover and ocok for 20 minutes or until rice is tender. Transfer to a large bowl and cool.
Sauté the onion and garlic in the oil. Add chopped chilies and sauté another 5 minutes. Add to rice along with the other ingredients. Mix well and transfer to a buttered baking dish. Bake at 350° for 35 minutes.
Stuffed Peppers Bruna
STUFFED PEPPERS BRUNA (serves 3-4)
Bruna Zadel was a wonderful cook. We made these years ago when her garden "exploded" with peppers.
3 large green peppers
boiling salt water
1 lb ground beef
3 T minced onion
1/2 cup quick-cooking rice
1/2 tsp salt
1 tsp each basil, oregano, thyme
2 cups tomato sauce, either canned or homemade
1/2 cup hot water
1/2 cup dry white wine
1 cup shredded cheddar cheese
Split peppers lengthwise and plunge into boiling water. Turn off heat and let stand 5 minutes. Drain and arrange in casserole dish.
Mix beef, onion, rice salt, herbs and 1 cup tomato sauce. Fill peppers.
Combine remaining cup tomato sauce with water and wine. Pour over peppers.
Cover and bake at 350° for 40 minutes. Uncover, sprinkle with cheese, and bake 20 minutes more.
STUFFED PEPPERS BRUNA (serves 3-4)
Bruna Zadel was a wonderful cook. We made these years ago when her garden "exploded" with peppers.
3 large green peppers
boiling salt water
1 lb ground beef
3 T minced onion
1/2 cup quick-cooking rice
1/2 tsp salt
1 tsp each basil, oregano, thyme
2 cups tomato sauce, either canned or homemade
1/2 cup hot water
1/2 cup dry white wine
1 cup shredded cheddar cheese
Split peppers lengthwise and plunge into boiling water. Turn off heat and let stand 5 minutes. Drain and arrange in casserole dish.
Mix beef, onion, rice salt, herbs and 1 cup tomato sauce. Fill peppers.
Combine remaining cup tomato sauce with water and wine. Pour over peppers.
Cover and bake at 350° for 40 minutes. Uncover, sprinkle with cheese, and bake 20 minutes more.
michael-in-phoenix
Well-known member
Thanks everyone! This'll keep me busy, and get the rice used up for certain.
michael-in-phoenix
Well-known member
How could this NOT be wonderful, with a whole stick of butter! Woo hoo!
michael-in-phoenix
Well-known member
It does look really good.
It is why if something comes in "T&T" trust it to make it the first time
then if you want to tweak it, go ahead and make it yours! That is what cooking is all about.
I personally HATE "this looks good" recipes. I have seen a million of them- most cookbooks have recipes that don't even work because they have not been tested and tried many times to make sure ALL cooks can have success when making them. And don't get me started on cooking magazines or the shows on the food channel. So just because something looks good it doesn't mean it will work or be good. TRY the recipe and if you like it afterwards, post it!
Just my personal crusade.
then if you want to tweak it, go ahead and make it yours! That is what cooking is all about.
I personally HATE "this looks good" recipes. I have seen a million of them- most cookbooks have recipes that don't even work because they have not been tested and tried many times to make sure ALL cooks can have success when making them. And don't get me started on cooking magazines or the shows on the food channel. So just because something looks good it doesn't mean it will work or be good. TRY the recipe and if you like it afterwards, post it!
Just my personal crusade.
I don't agree - *Someone* has to be the first to try something, not necessarily the poster. Plus,
I trust people's judgment here - if it looks good to the poster, then the odds are it is. It's entirely up to others whether or not to be the first to try a recipe or not. But at least they have a choice. If the recipe was never posted in the first place, we could be missing out on something great. Although, tried and true is preferable, I appreciate people taking the time to post recipes that sound good.
I trust people's judgment here - if it looks good to the poster, then the odds are it is. It's entirely up to others whether or not to be the first to try a recipe or not. But at least they have a choice. If the recipe was never posted in the first place, we could be missing out on something great. Although, tried and true is preferable, I appreciate people taking the time to post recipes that sound good.
"If it looks good then odds are it is"? Okay-I'll respect what you think. But.
Over the last maybe 50+ years I've read cookbooks like textbooks and tried and re-tried recipes, changed and tweaked a lot, Written my own books, taught, cooked like a fool. I am old fashioned. I don't proport to be any kind of expert but I know my stuff. So many, many, many of the recipes tried out of the newest and trendiest cookbooks and the magazines AND on that Food channel just simply don't work. I champion the young and unexperienced cooks that just get in there and TRY things- that is how you learn- and those that put out recipes just to garner the attention and of course $$$ don't really care if recipes work or not. When tried without success, that ruins a potential cook.
When I research a recipe I can spend up to ten or so years working on it before I am happy enough with it to call it as a "T&T". Even chocolate chip cookies. Even pizza dough. If I post something it is a solid recipe that you can depend on to work. I like recipes that work and have been thoroughly tested. My own personal opinion of course.
Over the last maybe 50+ years I've read cookbooks like textbooks and tried and re-tried recipes, changed and tweaked a lot, Written my own books, taught, cooked like a fool. I am old fashioned. I don't proport to be any kind of expert but I know my stuff. So many, many, many of the recipes tried out of the newest and trendiest cookbooks and the magazines AND on that Food channel just simply don't work. I champion the young and unexperienced cooks that just get in there and TRY things- that is how you learn- and those that put out recipes just to garner the attention and of course $$$ don't really care if recipes work or not. When tried without success, that ruins a potential cook.
When I research a recipe I can spend up to ten or so years working on it before I am happy enough with it to call it as a "T&T". Even chocolate chip cookies. Even pizza dough. If I post something it is a solid recipe that you can depend on to work. I like recipes that work and have been thoroughly tested. My own personal opinion of course.