I need rice recipes! Somehow, I have managed to accumulate 6 pounds of long-grain white rice...

dawn_mo

dawn_mo

Well-known member
I keep thinking I am out of rice when I am at the market, and pick up a two pound bag, and put it in my pantry. They must of gotten pushed to the back, and yesterday while I was cleaning and organizing it, I found two more bags. Any kind of recipe, sweet or savory, will be appreciated. Thanks!

 
Chile Rice Casserole

Chile Rice Casserole
2 1/2 cups water
1 cup Raw rice
2 cups Sour cream
Salt to taste
1/2 pound Monterey Jack cheese, grated
7 ounces peeled roasted Green chiles, diced
3 tablespoons Butter or margarine
1/4 cup Parmesan cheese, freshly grated



In a medium-sized saucepan, bring the water to a boil. Add the rice, cover pan, and simmer over low heat until the liquid is absorbed, approximately 20-25 minutes. Let the rice cool. Mix the cooked rice with the sour cream and salt. In the bottom of a greased 1-1/2 qt casserole, spread half the rice mixture. Sprinkle the grated Jack cheese and chiles on top and then add the rest of the rice. Dot with butter and sprinkle with the Parmesan. Bake uncovered in a preheated 350 degree oven for 30 minutes.
Serves 8.

 
Paella will use a couple of cups.Baked rice as a side (rec.)

1C rice
1 stick butter (or less--but it's good)
1/2# sliced mushrooms
1 onion, diced
herbs--basil, dash oregano, marjoram, etc.
20 oz. broth or water + bouillion
dash Worcestershire
Chopped parsley, optional
Cover tightly and bake at 350* for an hour. Fluff and mix.

 
Two T&T recs- Kristine's Wonderful Pilaf, Creamy Mexican Rice and Corn

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 MEXICAN 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.

 
St. Paul's Rice....from a friend who used to make this all the time...

St. Paul's Rice

1# bulk sausage
1 chopped bell pepper
1 med. onion, chopped
1 can water chestnuts, drained
2 stalks of celery, chopped coarsely
2 pounches Lipton Chicken Noodle Soup

Bring to boil l4-1/2 c water; add 1/2 c rice and the soup mix. Boil 7 minutes.

Add sausage and veggie mix. Add water chestnuts.

Bake in casserole dish, covered 1 hr. at 350. Turn off oven, uncover and let sit in oven 10 minutes.

That's the complete recipe. Nothing is precooked and then put together.

 
I got this on another board. You could cook the rice--or use leftovers

to make it. Sounds sort of good.

Southwest Creamed Corn Casserole

2 cans Creamed Corn
1 beaten egg
1 cup Minute Rice, uncooked
1 small can chopped Green Chilie, do not drain (or 1/4 cup fresh green chilie)
salt and pepper to taste

Mix all of the above in a small bowl, then pour into a greased casserole dish and cover with foil or lid. Bake at 350 degrees for 25 minutes or until rice is cooked.


I also used to make what I called "green rice" with leftover rice.

Rice, butter, thawed chopped spinach, and grated swiss cheese. Put in a casserole and heat.

 
There are some nice rice recipes up in T&T under pasta/rice etc.

A local restaurant makes a yummy rice pudding creme brule---just a custardy rice pudding with some raisins and candied orange peel and then a "burnt" sugar top.

 
Rec: Stuffed Pepper Soup

Saw recently on a public tv cooking telethon with Chris Fennimore:

2 pounds ground beef
2 beef bouillon cubes
2 cups hot water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
1/4 cup firmly packed brown sugar
2 cups cooked white rice
2 teaspoons salt
2 cups chopped green pepper
1 teaspoon ground black pepper

Brown beef and drain; set aside. Combine cooked beef and the remaining ingredients.

Bring to a boil, cover and simmer for 30 to 40 minutes or until green pepper is tender.

 
REC: Sweet and Sour Cabbage Casserole

Sweet and Sour Cabbage Casserole
from More Heart Smart Cooking with Bonnie Stern

1 lb extra-lean ground beef
2 c cooked rice
1 clove garlic, minced
1 egg
¼ c dry breadcrumbs
¼ c ketchup
1 tsp salt
¼ tsp pepper
6 T fresh parsley, chopped (divided)
1 tsp vegetable oil
1 clove garlic, finely chopped
1 onion, chopped
¼ c brown sugar
2 T lemon juice
28 oz canned plum tomatoes, with juices
½ c cranberry juice or pineapple juice
salt, to taste
pepper, to taste
1 large cabbage

In large bowl, combine ground beef, rice, minced garlic, egg, breadcrumbs, ketchup, salt, pepper and 2 tablespoons parsley. Reserve.

To make sauce, heat oil in large non-stick saucepan. Add chopped garlic and onion. Cook gently for a couple of minutes until fragrant but do not brown.

Add sugar, lemon juice, tomatoes and cranberry juice. Bring to boil. Add 2 tablespoons parsley. Cook for 15 to 20 minutes, breaking up tomatoes with spoon. If sauce is too thick, add about ½ cup water or additional juice. Taste and season with salt and pepper.

Meanwhile, separate cabbage leaves and place in large bowl. Cover with boiling water. Cover bowl and allow to rest for 5 minutes. Drain well and pat leaves dry.

Line bottom of 11x7” baking dish with 1/3 of cabbage leaves. Spread with ½ of meat mixture and 1/3 of sauce. Repeat with cabbage, meat and sauce. Top with remaining cabbage and sauce.

Bake in preheated 350°F oven for 45 minutes. Sprinkle with remaining parsley and allow to rest for 10 minutes before serving. Cut into squares, being careful to cut right through cabbage leaves.

Makes 6-8 servings.

Note: The meat and rice mixture can also be made into meatballs. Poach them in the sauce without even browning them first.

 
REC: Laotian Rice Casserole with Chicken

Laotian Rice Casserole with Chicken
from Home for Dinner by Lucy Waverman

6 dried Chinese mushrooms
1 T vegetable oil
8 boneless, skinless chicken thighs, cut in 2” pieces
½ c onions, finely chopped
2 T ginger, grated
1 T garlic, finely chopped
1½ c uncooked long-grain rice
1½ c chicken stock or water
2 T soy sauce
1 tsp Asian chili sauce
½ c green peas, fresh or defrosted
2 green onions, finely chopped
salt, to taste
black pepper, freshly ground, to taste

Soak mushrooms in ¾ cup hot water for 20 minutes. Drain, reserving liquid and cut in half.

Heat oil in heavy pot on high heat. Add chicken, onions, ginger and garlic; stir-fry until chicken is lightly colored, about 2 minutes. Remove chicken from pot with slotted spoon.

Add rice, stock, soy sauce, chili sauce and reserved mushroom liquid to pot. Bring to boil and boil for 1 minute.

Reduce heat to low and place chicken and mushrooms over rice. Cover tightly. Cook until rice is just tender and chicken is cooked, about 15 minutes. If rice seems very dry, add ¼ cup water.

Stir in peas and green onions. Cook for 4 minutes longer. Taste and add salt, pepper and extra soy sauce, if necessary.

Serves 4.

Note: Chicken breasts may be substituted – add them after the rice has steamed for 5 minutes. Use other vegetables, as desired.

 
REC: Creamy Feta Rice

Creamy Feta Rice
from Home for Dinner by Lucy Waverman

2 tsp olive oil
½ c red onion, chopped
½ c whipping cream
½ c feta cheese, crumbled
3 c cooked rice
dash lemon juice
salt, to taste
black pepper, freshly ground, to taste

Heat olive oil in skillet over medium heat. Add onions and gently sauté until translucent but not brown, about 2 minutes.

Add whipping cream and feta. Increase heat to high and bring to boil. Boil for 1 minute or until mixture thickens slightly.

Reduce heat to medium, add rice and heat, stirring constantly. Season to taste with lemon juice, salt and pepper.

Serves 2.

 
REC: Oriental Rice Pizza with Hoisin

Oriental Rice Pizza with Hoisin
from Light Vegetarian Cooking by Rose Reisman

Crust:

2 c vegetable stock
1 c white or brown rice
1 egg
1 egg white
¼ c 2% milk
2 T soy sauce
1 tsp sesame oil

Sauce:

2 T hoisin sauce
2 T rice wine vinegar
1 T sesame oil
1 T water
1½ tsp honey
1 tsp cornstarch

Filling:

1 tsp vegetable oil
2 tsp garlic, minced
1½ tsp ginger root, minced
1 c broccoli, chopped
1 c red bell pepper, chopped
1 c snow peas, chopped
1 c baby corn cobs, chopped

Preheat oven to 400°F. Coat 10” springform pan with vegetable spray.

Make The Crust: In a saucepan bring stock to a boil; stir in rice. Cover, reduce heat to medium-low and cook 15 minutes or until rice is tender and liquid absorbed. (If using brown rice, cook at least 35 minutes, adding an extra 1 cup stock.) Take off heat; let stand, covered, 5 minutes. Let rice cool.

In a bowl stir together cooked rice, whole egg, egg white, milk, soy sauce and sesame oil until well mixed. Press rice mixture onto bottom of prepared pan. Bake 12 minutes. Meanwhile, make sauce and filling.

Make the Sauce: In a small bowl, whisk together hoisin sauce, rice wine vinegar, sesame oil, water, honey and cornstarch; set aside.

Make the Filling: In a nonstick frying pan sprayed with vegetable spray, heat oil over high heat. Add garlic and ginger; cook 1 minute, stirring. Stir in broccoli, red peppers and snow peas; cook, stirring, 4 minutes or until tender-crisp. Stir sauce again and add to pan along with corn; cook, stirring, 30 seconds or until slightly thickened. Pour onto hot rice crust. Serve immediately.

Serves 6-8.

 
REC: Crusty Rice and Lamb Tagine

This sounds wonderful but I tremble at the thought of having to invert the pan at the end. If you're brave enough to try it, let me know how how it turns out. :eek:)


Crusty Rice and Lamb Tagine
from Home for Dinner by Lucy Waverman

“This textured, magnificent one-dish meal has a crisp layer of rice topping fragrant lamb and a soft, steamy rice layer on the bottom. The seasonings are Iranian. The dish can be made ahead of time and reheated before unmolding. You can alter the filling by using ground beef or chicken instead of lamb.”

2 c basmati rice
2½ c cold water
salt, to taste
black pepper, freshly ground, to taste
¼ c fresh coriander, chopped
1 T olive oil
2 c onions, chopped
1½ lb ground lamb
1 T garlic, chopped
2 tsp paprika
1 tsp cinnamon
¼ tsp cayenne (or to taste)
3 c spinach, sliced
2 T fresh mint, chopped
½ c dried apricots, chopped
½ c pine nuts
1 T lemon juice
3 T butter

Wash rice in cool, running water. Place rice in pot with cold water and bring to boil. Reduce heat, cover and simmer for 15 to 20 minutes or until rice is tender. Season with salt and pepper; stir in coriander.

Heat oil in 10” non-stick skillet on medium heat. Add onions and sauté until softened, about 3 minutes. Add lamb, garlic, paprika, cinnamon and cayenne. Sauté for 5 minutes or until lamb is cooked. Season with salt and pepper.

Add spinach to skilled and stir-fry until spinach wilts, about 1 to 2 minutes. Stir in mint, apricots, pine nuts and lemon juice. Cook for 1 minute and reserve. Wipe out skillet.

Melt butter in same skillet. Remove from heat and add ½ the rice, spreading it evenly over bottom and up sides of skillet. Top with all of lamb mixture. Finish with remaining rice, sealing in lamb mixture. Make hole down through centre of mixture with a wooden spoon.

Cover skillet. Place on very low heat and cook for 35 minutes. Loosen sides of rice. Set bottom skillet in cold water for 2 minutes to help loosen crust. Uncover, place a serving plate on top of rice and unmold mixture onto plate, crusty side up.

Serves 4 to 6.

 
How about "Moors and Christians" this is served in Spain at one of the festivals.......

Boil the rice until tender and drain then pack into individual well buttered molds and allow to stand for 10 mins. Unmold onto 6 plates.
Use 1 1/2 cups rice.


14oz black beans....soaked overnight.
1 onion, sliced
1 carrot, sliced
1 celery stick, sliced
1 garlic clove, sliced (I always use more!)
1 bay leaf
1 tsp paprika
3 TBL evoo
juice of an orange
salt and cayenne pepper

Place the beans in a pot with onion, carrot, celery, garlic, bay leaf.
Add 3 pints of water.
Bring to the boil and boil rapidly for 10 mins.
Then simmer for an hour, top up the water if necessary.
When beans are nearly tender drain and discard the veg.
Return the beans to a clean pot.
Blend the paprika with cayenne pepper,salt and oil and stir into the beans (use cayenne and salt to taste)
Stir in the orange juice.
Top up with a little water, if necessary and heat until barely simmering, cover and cook another 10 to 15 mins until beans are very tender.
Remove from heat and allow to stand about 10 mins.
Season with salt to taste....
To serve:...... surround the unmolded white rice on each plate with beans and garnish with thin orange and red onion slices, and chopped fresh parsley.

 
How about "Moors and Christians" this is served in Spain at one of the festivals.......

Boil the rice until tender and drain then pack into individual well buttered molds and allow to stand for 10 mins. Unmold onto 6 plates.
Use 1 1/2 cups rice.


14oz black beans....soaked overnight.
1 onion, sliced
1 carrot, sliced
1 celery stick, sliced
1 garlic clove, sliced (I always use more!)
1 bay leaf
1 tsp paprika
3 TBL evoo
juice of an orange
salt and cayenne pepper

Place the beans in a pot with onion, carrot, celery, garlic, bay leaf.
Add 3 pints of water.
Bring to the boil and boil rapidly for 10 mins.
Then simmer for an hour, top up the water if necessary.
When beans are nearly tender drain and discard the veg.
Return the beans to a clean pot.
Blend the paprika with cayenne pepper,salt and oil and stir into the beans (use cayenne and salt to taste)
Stir in the orange juice.
Top up with a little water, if necessary and heat until barely simmering, cover and cook another 10 to 15 mins until beans are very tender.
Remove from heat and allow to stand about 10 mins.
Season with salt to taste....
To serve:...... surround the unmolded white rice on each plate with beans and garnish with thin orange and red onion slices, and chopped fresh parsley.

 
REC: "Michael's Rice With Spinach and Feta" from Michael in Phoenix, and reposted by Pat-NoCal...

I haven't tried this yet, but it's definitely on my to-try list.

MICHAEL'S RICE WITH SPINACH AND FETA

** See Pat-NoCal's notes below.

INGREDIENTS:

1 cup uncooked long grain rice
1-1/2 cups low-sodium chicken broth
1/2 cup water
3 tbsp olive oil
1 medium onion, small dice, about 3/4 cup
1 cup sliced mushrooms
3 garlic cloves, minced
3 tbsp fresh lemon juice
1/2 tsp dried oregano
6 cups fresh spinach, stems trimmed, washed/patted dry, coarsely chopped
4 oz. feta cheese, crumbled
Fresh ground pepper to taste

DIRECTIONS:

In a medium saucepan over medium heat, combine rice, chicken broth, and water. Bring to a boil, cover, reduce heat, and simmer for 15-18 minutes. Transfer to a serving bowl.

In a skillet, heat oil. Saute onion, mushrooms, and garlic for 5 to 7 minutes. Stir in lemon juice and oregano. Add spinach, and pepper, tossing until spinach is slightly wilted. Off heat, add cheese and toss until cheese begins to melt. Toss with rice and serve.

Pat’s notes for the first time she made the recipe: "Made a modified version... Didn’t have spinach on hand so I omitted it. Simmered 1 cup jasmine rice in 1 can chicken broth. In a skillet I sauteed 1 cup coarsely chopped cremini mushrooms in olive oil until lightly browned then added the chopped onion and 1 large clove crushed garlic for a couple minutes. Pulled off heat and added a squeeze of fresh lemon juice, just a shake of dried oregano, some salt and pepper. Then combined with the cooked rice and about 1/4 cup feta crumbled. Was a nice side dish to Red Snapper with Fresh Tomatoes and Black Olives.
.. I almost always use jasmine rice and cremini mushrooms and occasionally omit the spinach."

Source: Michael in Phoenix (adapted from American Diabetes Assoc. recipe)
posted by Pat-NoCal at finerkitchens.com

 
REC: Toasted Garlic Rice with Fresh Herbs and Lime...

Another one on my to-try list. Great reviews on the Epi site.

TOASTED GARLIC RICE WITH FRESH HERBS AND LIME

Source of Recipe- Bon Appetit

List of Ingredients

1 1/2 cups uncooked long-grain white rice
3 cups low sodium chicken broth
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
12 cloves garlic, minced
3/4 teaspoon salt
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh marjoram
1 1/2 teaspoons lime zest

Recipe
1. Place rice in strainer.
2. Rinse under cold water until water runs clear.
3. Drain well.
4. Bring broth and lime juice to simmer in medium saucepan.
5. Heat oil in large saucepan over medium heat.
6. Add garlic; sauté until golden and sticky, about 1 minute.
7. Add rice; stir 2 minutes.
8. Add hot broth mixture and 3/4 teaspoon salt and bring to boil.
9. Reduce heat to low; cover.
10. Cook until rice is tender, about 25 minutes.
11. Turn off heat; let stand, covered, 10 minutes.
12. Add herbs and lime peel to rice; fluff with fork.
13. Season with additional salt, if desired.

6 servings

 
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