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ISO: ISO new ideas for left over rice ...when you don't want fried rice
- Thread starter pat-in-to
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Hi Pat...
How about rice balls ( arancini) or rice "sandwiches" which is where you flatten the rice like a slice of bread, except very thin, place a piece of mozzarella on top and cover with another 'slice' pinch edges to seal, dip in egg, dust with breadcrumb and saute till brown on both sides, and mozz is melted. Not good if you are looking for healthy lo cal, but sure good when you want something that just tastes good. If you want the arancini recipe I will be happy to post mine for you.
How about rice balls ( arancini) or rice "sandwiches" which is where you flatten the rice like a slice of bread, except very thin, place a piece of mozzarella on top and cover with another 'slice' pinch edges to seal, dip in egg, dust with breadcrumb and saute till brown on both sides, and mozz is melted. Not good if you are looking for healthy lo cal, but sure good when you want something that just tastes good. If you want the arancini recipe I will be happy to post mine for you.
Make a rice crust for REC Broccoli-Rice Quiche
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.
REC: Rice and Feta-Stuffed Baby Eggplant
Rice and Feta-Stuffed Baby Eggplant
from The Best of Cooking Light
2 c tomato, chopped
¼ c dry white wine
½ tsp sugar
1 tsp sea salt, divided
6 baby eggplants, halved lengthwise (~ 1¼ lb)
2 tsp olive oil
1 c onions, finely chopped
1 c yellow bell pepper, finely chopped
2 cloves garlic, minced
2 T fresh basil, finely chopped
1 jalapeño pepper, seeded & finely chopped
1 c cooked brown basmati rice
½ c feta cheese, crumbled (2 oz)
1 T fresh parsley, finely chopped
parsley sprigs (optional)
Preheat oven to 375°F.
Combine tomato, wine, sugar and ¼ teaspoon salt in a 13x9” baking dish; spread evenly.
Scoop the pulp from eggplant halves, leaving ¼” thick shells. Chop pulp. Sprinkle inside surfaces of eggplant shells with ¼ teaspoon salt.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, garlic and ½ teaspoon salt; sauté 3 minutes. Stir in eggplant pulp, basil and jalapeño.
Cover, reduce heat and cook over low heat 10 minutes or until eggplant is tender. Remove from heat; stir in rice, cheese and parsley.
Spoon about ¼ cup eggplant mixture into each eggplant shell, pressing gently; place shells, cut sides up, over tomato mixture in dish. Cover and bake at 375°F for 15 minutes.
Uncover and bake for an additional 15 minutes or until the eggplant shells are tender. Spoon about 1½ tablespoons tomato mixture over each eggplant half. Garnish the eggplant halves with parsley sprigs, if desired.
Yield: 4 servings (3 eggplant halves each)
My Notes: Try substituting the eggplant with zucchini.
Rice and Feta-Stuffed Baby Eggplant
from The Best of Cooking Light
2 c tomato, chopped
¼ c dry white wine
½ tsp sugar
1 tsp sea salt, divided
6 baby eggplants, halved lengthwise (~ 1¼ lb)
2 tsp olive oil
1 c onions, finely chopped
1 c yellow bell pepper, finely chopped
2 cloves garlic, minced
2 T fresh basil, finely chopped
1 jalapeño pepper, seeded & finely chopped
1 c cooked brown basmati rice
½ c feta cheese, crumbled (2 oz)
1 T fresh parsley, finely chopped
parsley sprigs (optional)
Preheat oven to 375°F.
Combine tomato, wine, sugar and ¼ teaspoon salt in a 13x9” baking dish; spread evenly.
Scoop the pulp from eggplant halves, leaving ¼” thick shells. Chop pulp. Sprinkle inside surfaces of eggplant shells with ¼ teaspoon salt.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, garlic and ½ teaspoon salt; sauté 3 minutes. Stir in eggplant pulp, basil and jalapeño.
Cover, reduce heat and cook over low heat 10 minutes or until eggplant is tender. Remove from heat; stir in rice, cheese and parsley.
Spoon about ¼ cup eggplant mixture into each eggplant shell, pressing gently; place shells, cut sides up, over tomato mixture in dish. Cover and bake at 375°F for 15 minutes.
Uncover and bake for an additional 15 minutes or until the eggplant shells are tender. Spoon about 1½ tablespoons tomato mixture over each eggplant half. Garnish the eggplant halves with parsley sprigs, if desired.
Yield: 4 servings (3 eggplant halves each)
My Notes: Try substituting the eggplant with zucchini.
Rice Salad: Toss it with lemon juice, olive oil, chopped parsley, onions and salt and pepper. Add
whatever you'd like.
My favorite is cooked broccoli and carrots (can be leftover from the same meal as the rice) feta cheese and toasted walnuts. Serve on a platter or plates lined with salad greens, with mayonnaise on the side.
A close second: Use cilantro instead of parsley, and add shrimp, corn, diced red bell peppers and Parmesan. Aioli or rouille on the side.
It's a great way to empty the refrigerator.
whatever you'd like.
My favorite is cooked broccoli and carrots (can be leftover from the same meal as the rice) feta cheese and toasted walnuts. Serve on a platter or plates lined with salad greens, with mayonnaise on the side.
A close second: Use cilantro instead of parsley, and add shrimp, corn, diced red bell peppers and Parmesan. Aioli or rouille on the side.
It's a great way to empty the refrigerator.
Hi Pat! Rec: Easter Pie; G. Delaurentis
This is in my to try file. I saw her make this on her show and it looked Wonderful!!
Easter Pie Recipe courtesy Giada De Laurentiis
Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 8 to 10 servings
User Rating:
3/4 cup powdered sugar, plus extra for garnish
3 large eggs
2 teaspoons pure vanilla extract
1 tablespoon orange zest
1 (15-ounce) container whole milk ricotta cheese
1/2 cup cooked short-grained rice
1/3 cup toasted pine nuts
6 sheets fresh phyllo sheets or frozen, thawed
3/4 stick (3 ounces) unsalted butter, melted
Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
Preheat the oven to 375 degrees F.
Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.
Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.
Episode#: EI1D13
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
This is in my to try file. I saw her make this on her show and it looked Wonderful!!
Easter Pie Recipe courtesy Giada De Laurentiis
Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 8 to 10 servings
User Rating:
3/4 cup powdered sugar, plus extra for garnish
3 large eggs
2 teaspoons pure vanilla extract
1 tablespoon orange zest
1 (15-ounce) container whole milk ricotta cheese
1/2 cup cooked short-grained rice
1/3 cup toasted pine nuts
6 sheets fresh phyllo sheets or frozen, thawed
3/4 stick (3 ounces) unsalted butter, melted
Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
Preheat the oven to 375 degrees F.
Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.
Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.
Episode#: EI1D13
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Can use in stuffed zucchini or bell peppers. And here's 2 rice salads I've done in the past.
Herbed Chicken and Rice Salad
This is one of those salads that tastes even better the next day. So go ahead
and make it the day before you need it.
1 tablespoon lemon juice
3 tablespoon real mayonnaise
1/2 cup plus 1 tablespoon fat-free, light or real sour cream
1/2 tsp fines herbes blend, or Italian herbs can also be used (I used bouquet garni)
3 cups cooked rice (basmati, brown or even instant works well)
2 cups diced, cooked skinless chicken, about 3 chicken breasts
1 cup diced celery
1/2 cup sliced green olives, or a little less if desired
1/3 cup sliced almonds, toasted
1/4 cup sliced green onions
Salt and pepper to taste
Combine lemon juice, mayonnaise, sour cream and fines herbs in small bowl. Toss remaining ingredients in a large serving bowl. Drizzle dressing over the top and stir to blend. Cover and chill in refrigerator for at least 4 hours (overnight works great). Serves 6.
Per serving: 315 calories, 19 g protein, 35 g carbohydrate, 11 g fat, 2 g
saturated fat, 40 mg cholesterol, 2 g fiber, 400 mg sodium.
******************
Chicken and Rice Salad
2 cups cooked rice, cooled
2 cups chopped cooked chicken (chop small)
1 cup frozen petite peas, thawed in colander by running under cold water
1-1/2 cups chopped celery
1/2 cup chopped green pepper
2 tbsp finely chopped onion
3/4 cup mayonnaise (or low-fat mayo)
1/2 tsp salt
1/4 tsp pepper
2 tbsp lemon juice
2 tbsp chopped fresh parsley
Combine rice, chicken, peas, celery, green pepper and onion. In separate bowl combine remaining ingredients. Combine dressing with chicken mixture. Chill before serving. Serves 8. Per serving: 273 calories, 3.5 grams fat, 15 grams protein, 12 grams carbos, 56 mg cholesterol, 27 mg sodium. (Note: analysis based on regular mayonnaise but I use low-fat mayo.) Source: The Living Heart Diet. Serving ideas: serve on a bed of lettuce garnished with tomato wedges.
Herbed Chicken and Rice Salad
This is one of those salads that tastes even better the next day. So go ahead
and make it the day before you need it.
1 tablespoon lemon juice
3 tablespoon real mayonnaise
1/2 cup plus 1 tablespoon fat-free, light or real sour cream
1/2 tsp fines herbes blend, or Italian herbs can also be used (I used bouquet garni)
3 cups cooked rice (basmati, brown or even instant works well)
2 cups diced, cooked skinless chicken, about 3 chicken breasts
1 cup diced celery
1/2 cup sliced green olives, or a little less if desired
1/3 cup sliced almonds, toasted
1/4 cup sliced green onions
Salt and pepper to taste
Combine lemon juice, mayonnaise, sour cream and fines herbs in small bowl. Toss remaining ingredients in a large serving bowl. Drizzle dressing over the top and stir to blend. Cover and chill in refrigerator for at least 4 hours (overnight works great). Serves 6.
Per serving: 315 calories, 19 g protein, 35 g carbohydrate, 11 g fat, 2 g
saturated fat, 40 mg cholesterol, 2 g fiber, 400 mg sodium.
******************
Chicken and Rice Salad
2 cups cooked rice, cooled
2 cups chopped cooked chicken (chop small)
1 cup frozen petite peas, thawed in colander by running under cold water
1-1/2 cups chopped celery
1/2 cup chopped green pepper
2 tbsp finely chopped onion
3/4 cup mayonnaise (or low-fat mayo)
1/2 tsp salt
1/4 tsp pepper
2 tbsp lemon juice
2 tbsp chopped fresh parsley
Combine rice, chicken, peas, celery, green pepper and onion. In separate bowl combine remaining ingredients. Combine dressing with chicken mixture. Chill before serving. Serves 8. Per serving: 273 calories, 3.5 grams fat, 15 grams protein, 12 grams carbos, 56 mg cholesterol, 27 mg sodium. (Note: analysis based on regular mayonnaise but I use low-fat mayo.) Source: The Living Heart Diet. Serving ideas: serve on a bed of lettuce garnished with tomato wedges.
My favourite way it to make patties. Curried, sometimes with green onions, or coriander. No
recipe but this works really well. I usually use black and sweet rice (Thai) but also have used plain or both together and it works well with wild rice.
If I have 1 1/2 c. of cooked rice, I stir in about 2 T. flour. Then add an egg and mix it with my fingers. Then just whatever seasoning. Usually cumin and coriander, chopped cilantro, red pepper...but as I mentioned, anything works.
I make flat patties and fry in butter.
recipe but this works really well. I usually use black and sweet rice (Thai) but also have used plain or both together and it works well with wild rice.
If I have 1 1/2 c. of cooked rice, I stir in about 2 T. flour. Then add an egg and mix it with my fingers. Then just whatever seasoning. Usually cumin and coriander, chopped cilantro, red pepper...but as I mentioned, anything works.
I make flat patties and fry in butter.
carianna-in-wa
Well-known member
I hestitate to post this with all these great replies, but growing up>>>
my mom always made us "Rice Patties" for breakfast with leftover rice. When she put the leftovers in the fridge that night she added a little milk so it didn't dry out. The next morning she added more milk and a couple eggs (how much depends on amount of rice). Then she would sautee them in butter and we'd eat them with syrup. It's kind of like french toast but with rice instead of bread.
My kids like these now, and I still do too.
my mom always made us "Rice Patties" for breakfast with leftover rice. When she put the leftovers in the fridge that night she added a little milk so it didn't dry out. The next morning she added more milk and a couple eggs (how much depends on amount of rice). Then she would sautee them in butter and we'd eat them with syrup. It's kind of like french toast but with rice instead of bread.
My kids like these now, and I still do too.
misplaced-in-az
Well-known member
A couple of recipes from WW Core program. Good way to use (m)
leftover rice.
CORE RICE PUDDING PIE/CUSTARD
4 lg eggs
15 oz. fat free Ricotta cheese
1/2 cup Splenda
t tsp. cinnamon
1 cup cooked brown rice
1 Tbls. vanilla extract
Mix eggs and cheese together. Add remaining ingredients and stir well. pour into sprayed pie tin. Bake 350º for one hour. Refrigerate
NOTE: I'm sure you could use white rice if that is all you have.
CREAMY RICE PUDDING
1.2 oz. box prepared SF/FF Vanilla pudding (use ff skim milk)
2 cups cooked brown rice
1 TBLS. Splenda
Dash Cinnamon/Splenda mix
In dish, combine pudding, rice and splenda.
Serve with cinnamon/Splenda mix sprinkled on top.
Makes 4 servings
RICE PUDDING
1½ cups cooked brown rice
2 cups skim milk
1 1/3 cup Splenda or to taste
1 egg
1 tsp. vanilla extract
cinnamon
Put cooked rice in saucepan. Blend in 1 1/2 cups of skim milk and Splenda. Cook, stirring every few minutes, over medium low heat for approximately 10-15 minutes, until milk is absorbed and mixture creamy. Add egg, vanilla and 1/2 cup more milk.
Stir continuously until thick and creamy. Remove from heat. Spoon into dessert dishes and sprinkle with cinnamon.
Delicious hot or cold.
NOTE: If you are watching your weight, you could use a little Sugar Free Cool Whip as a topping.
Enjoy!!
leftover rice.
CORE RICE PUDDING PIE/CUSTARD
4 lg eggs
15 oz. fat free Ricotta cheese
1/2 cup Splenda
t tsp. cinnamon
1 cup cooked brown rice
1 Tbls. vanilla extract
Mix eggs and cheese together. Add remaining ingredients and stir well. pour into sprayed pie tin. Bake 350º for one hour. Refrigerate
NOTE: I'm sure you could use white rice if that is all you have.
CREAMY RICE PUDDING
1.2 oz. box prepared SF/FF Vanilla pudding (use ff skim milk)
2 cups cooked brown rice
1 TBLS. Splenda
Dash Cinnamon/Splenda mix
In dish, combine pudding, rice and splenda.
Serve with cinnamon/Splenda mix sprinkled on top.
Makes 4 servings
RICE PUDDING
1½ cups cooked brown rice
2 cups skim milk
1 1/3 cup Splenda or to taste
1 egg
1 tsp. vanilla extract
cinnamon
Put cooked rice in saucepan. Blend in 1 1/2 cups of skim milk and Splenda. Cook, stirring every few minutes, over medium low heat for approximately 10-15 minutes, until milk is absorbed and mixture creamy. Add egg, vanilla and 1/2 cup more milk.
Stir continuously until thick and creamy. Remove from heat. Spoon into dessert dishes and sprinkle with cinnamon.
Delicious hot or cold.
NOTE: If you are watching your weight, you could use a little Sugar Free Cool Whip as a topping.
Enjoy!!
Let's try that again - I made up something using tuna and rice a few years ago. Good, rec inside...
Tuna Fish Timbales
2 cans tuna fish, packed in water
1 cup uncooked rice
1 1/2 cups water
1/2 can condensed cream of celery soup
1/2 tsp celery seed
1 Tb butter
5 stalks of asparagus, diced
1 Tb dried tarragon
1/4 small onion, chopped
salt and pepper to taste
Combine rice, the water, butter, and spices. Cook over medium heat until most of the water is absorbed, about 15 minutes.
Add tuna fish and condensed soup; stir to blend. Transfer to an oven-safe dish, and bake for 40-45 minutes. Refrigerate when sufficiently cooled.
You can try this warm, but it is MUCH better cold, the next day. It should be moist enough to form into little mounds, using an ice cream scoop or small cup (I use an old metal measuring cup). Arrange on lettuce leaves and enjoy!
http://www.recipecircus.com/recipes/Dawn_D/
Tuna Fish Timbales
2 cans tuna fish, packed in water
1 cup uncooked rice
1 1/2 cups water
1/2 can condensed cream of celery soup
1/2 tsp celery seed
1 Tb butter
5 stalks of asparagus, diced
1 Tb dried tarragon
1/4 small onion, chopped
salt and pepper to taste
Combine rice, the water, butter, and spices. Cook over medium heat until most of the water is absorbed, about 15 minutes.
Add tuna fish and condensed soup; stir to blend. Transfer to an oven-safe dish, and bake for 40-45 minutes. Refrigerate when sufficiently cooled.
You can try this warm, but it is MUCH better cold, the next day. It should be moist enough to form into little mounds, using an ice cream scoop or small cup (I use an old metal measuring cup). Arrange on lettuce leaves and enjoy!
http://www.recipecircus.com/recipes/Dawn_D/
Spicy Pineapple Fried Rice from nlb
Spicy Pineapple Fried Rice
Recipe by nlb
2 T vegetable oil
1 clove garlic, minced
1 t fresh ginger, finely chopped
1/8 to 1/4 t crushed red pepper flakes
3 c. cooked rice, cold
1/4 c soy sauce(1 tsp sesame oil,opt)
8 oz. can crushed pineapple in syrup,
drained(or use tidbits)
1/4 c green onions, thinly sliced (white
and green)
In a large nonstick skillet, heat oil over
med.-low heat until hot. Add garlic, ginger
and red pepper; cook and stir 2 minutes.
Increase heat to med-high. Add rice and soy
sauce; cook 2 minutes, stirring frequently.
Add pineapple, tossing to combine; heat
through. Sprinkle with green onions before
serving.
Spicy Pineapple Fried Rice
Recipe by nlb
2 T vegetable oil
1 clove garlic, minced
1 t fresh ginger, finely chopped
1/8 to 1/4 t crushed red pepper flakes
3 c. cooked rice, cold
1/4 c soy sauce(1 tsp sesame oil,opt)
8 oz. can crushed pineapple in syrup,
drained(or use tidbits)
1/4 c green onions, thinly sliced (white
and green)
In a large nonstick skillet, heat oil over
med.-low heat until hot. Add garlic, ginger
and red pepper; cook and stir 2 minutes.
Increase heat to med-high. Add rice and soy
sauce; cook 2 minutes, stirring frequently.
Add pineapple, tossing to combine; heat
through. Sprinkle with green onions before
serving.