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Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts

Wednesday, April 29, 2009

Easy Rice Additions

Easy, Cheesy Rice: Add butter and Parmesan cheese to hot, cooked rice.

Emerald Isle: Add peas and finely chopped fresh mint to hot, cooked
rice.

Baked, but not Potato: Add crumbled bacon and sour cream to hot, cooked rice.

Lemon Zinger: Add butter, fresh lemon juice and lemon zest to hot,
cooked rice

How Sweet It Is: Add cinnamon, sugar and butter to hot, cooked rice.

Maui Wowi: Add crushed pineapple and green bell pepper slices to hot, cooked rice.

Sesame Treat: Add toasted sesame seeds, sesame oil and thinly sliced green onions to hot, cooked rice.

Country Bumpkin: Add cream gravy to hot, cooked rice.

Health Nut: Add toasted sunflower seeds and raisins to hot, cooked
rice.

Dracula's 'Shroom: Add mushrooms and garlic sautéed in butter to hot, cooked rice.

Gardener's Delight: Add chopped fresh basil, chopped tomatoes and
fresh corn-off-the-cob to hot, cooked rice.

Leek Freak: Add butter and cooked leeks to hot, cooked rice.
Cantonese Please: Add broccoli flowerets, sesame oil, chopped toasted peanuts or cashews to hot, cooked rice.

Pass the Parmesan, Peas: Add garlic sautéed in butter, peas and
parmesan cheese to hot, cooked rice.

Polish BBQ: Add kielbasa sausage and barbecue sauce to hot, cooked
rice.

Unkissable Crunch: Add sautéed garlic and onions, and toasted walnuts to hot, cooked rice.

Moo Goo Rice: Add sautéed mushrooms, snow peas and sliced water
chestnuts to hot, cooked rice

Mama Mia: Add tomato basil sauce, cooked zucchini and Italian sausage to hot, cooked rice. Top with parmesan cheese.

Rice Ole: Add black beans, minced red onion, chopped bell pepper,
chopped cilantro, and vinaigrette to hot, cooked rice.

Corn on the Range: Add corn and barbecue sauce to hot, cooked rice.

For Southerners Only: Add cooked okra and stewed tomatoes to hot,
cooked rice.

Porky Peas: Add crumbled bacon and peas to hot, cooked rice.

Hoppin' John: Add black-eyed peas and sliced green onions to hot,
cooked rice.

Veggy Medley: Add garbanzo beans, shredded carrots, ripe olives,
parsley, and ricotta cheese to hot, cooked rice. Top with parmesan
cheese.

Mock Apple Cobbler: Add sliced apples, cinnamon, brown sugar, chopped nuts, and vanilla yogurt to hot, cooked rice.

Rice Parmigana: Add mixed vegetables, your favorite spice or herb,
butter, and parmesan cheese to hot, cooked rice.

South of the Border: Add diced tomatoes, sliced green onions,
shredded Monterey jack cheese and chopped cilantro to hot, cooked
rice.

Hearty Rice: Add marinated artichoke hearts and grated Parmesan
cheese to hot, cooked rice.

Little Bit of Italy: Add asparagus tips, toasted pine nuts, red and
yellow peppers to hot, cooked rice. Top with Parmesan cheese.

U.S.S. Rice: Add naval orange slices, chopped red onions or
scallions, and vinaigrette dressing to hot, cooked rice.

Feeling Slightly Mexican: Add fresh avocado, tomato chunks, fresh
cilantro, and lots of lemon

Steam-it-Up: Add steamed zucchini and carrots, butter, parmesan
cheese to hot, cooked rice.

Nuts about Garlic: Add sautéed garlic and toasted pine nuts to hot,
cooked rice.

Let's Salsa: Add cooked beans, salsa and shredded cheese to hot,
cooked rice.

Trail Blazer: Add yogurt and fresh fruit to hot, cooked rice. Top
with granola.

Pooh Bear's Favorite: Add milk, raisins, a little sugar and a dash of
vanilla to hot, cooked rice. Simmer until thickened. Drizzle with
honey.

Farmer's Scramble: Add scrambled eggs, sausage and green onions to
hot, cooked rice.

Rice Cream: Add vanilla ice cream, dash of cinnamon to hot, cooked
rice.

Indian Gold: Cook rice with a pinch of saffron. Add cooked green
beans.

Tea-Time: For extra flavor, toss an herbal tea bag into the water
while rice cooks.

Beefed-Up Rice: Cook rice in beef broth. Add sautéed onions, cashews, and raisins. Top with green onions

Rice Worth Crowing About: Cook rice in chicken stock. Add sautéed
onions, mushrooms, green pepper, and toasted pine nuts.

It's Greek to Me: Cook rice in chicken broth with chopped onion and a
clove of minced garlic. Fold in feta cheese and chopped parsley.

Sunday, January 18, 2009

Tomato Rice Soup

Time for dinner: Make your own tomato soup

By J.M. Hirsch
Associated Press

Updated: 01/15/2009 02:30:08 PM CST

A magnificent tomato and rice soup must strike a delicate balance between rich creaminess (provided by, yes, cream) and tangy savoriness (you guessed it, the tomatoes).

Let's start with the latter. Since soups like this are best during winter, a time when most of the nation is at the mercy of lousy tomatoes, this recipe uses canned tomatoes.

To intensify the flavors, the tomatoes are pressed to extract as much juice as possible, then tossed with chopped onion, olive oil and herbs, then broiled until just lightly caramelized. A little heat goes a long way in developing flavor. This mixture then is pureed with the extracted juice and spiked with a bit of balsamic vinegar.

For the cream, fat-free half-and-half was the winner. Really. The taste is exceptional, as is the creamy mouth-feel. To make this soup even healthier, you could substitute brown rice for the white, but that will take longer to cook.

CREAMY TOMATO AND RICE SOUP

Makes 6 servings.

1 cup long-grain white rice

1 1/2 cups water

1 can (28 ounces) diced tomatoes

1 large yellow onion, roughly chopped

6 cloves garlic, peeled

1/2 teaspoon dried basil

2 tablespoons olive oil

2 sprigs fresh rosemary

Salt and ground black pepper, to taste

1 can (15 ounces) tomato sauce

1 cup chicken broth

1 tablespoon balsamic vinegar

1 cup fat-free half-and-half

To cook rice: In small saucepan, combine rice and water. Bring to a boil. Cover. Reduce to simmer. Cook for 20 minutes or until done. Remove from heat. Let stand for 10 minutes.

To prepare tomatoes: Meanwhile, heat oven to broil. Drain diced tomatoes by pouring them into mesh strainer set over medium bowl. Using silicone spatula, press tomatoes to extract as much juice as possible. Set juice aside. Transfer diced tomatoes to rimmed baking sheet. Add onion, garlic, basil and olive oil. Strip leaves from rosemary sprigs. Add to tomatoes and onions. Toss to coat well. Season with salt and pepper. Broil tomato mixture on center rack for 4 minutes. Gently stir. Broil for 4 minutes or until onions and tomatoes begin to brown.

To puree tomatoes: Transfer mixture to a blender. Add reserved tomato juice. Puree until smooth.

To finish soup: When rice is ready, add tomato mixture from blender. Set over medium heat. Add tomato sauce, chicken broth and balsamic vinegar. Heat until warmed through. Stir in half-and-half.

Saturday, December 27, 2008

Vegetarian Rice Mix

Vegetarian Rice Mix

4      cups          raw long-grained rice
2      teaspoons     salt
4      teaspoons     onion flakes
4      teaspoons     red pepper flakes
3      tablespoons   instant vegetarian bouillon
4      teaspoons     celery flakes
4      teaspoons     green pepper flakes

Combine all ingredients in a large bowl; stir until well blended.
Put about 1 1/2 cups of mix into 3 1-pint containers and label as Vegetarian Rice Mix.  Store in a cool, dry place and use within 6 to 8 months.

Makes about 4 1/2 cups of mix. 

Vegetarian Rice: Combine 1 1/2 cups mix, 2 cups cold water, and 1 T
butter or margarine in a medium saucepan.  Bring to a boil over high
heat; reduce heat and cover. Cook for 15 to 25 minutes, until all liquid is absorbed.

Makes 4 to 6 servings.

Mexican Rice Mix

Mexican Rice Mix

4      cups          raw long grain rice
4      teaspoons     salt
1      teaspoon      dried basil
1/2  cup           green pepper flakes
5      teaspoons     parsley flakes

Combine all ingredients in a large bowl; stir until well blended.
Put about 1 1/2 cups of mix into three 1-pint airtight containers and label as Mexican Rice Mix.  Store in a cool, dry place and use within 6 to 8 months.

Makes about 4 1/2 cups of mix.  Mexican Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan.  Bring to a boil over high heat; cover and reduce heat.
Cook for 15 to 25 minutes, until liquid is absorbed.  Makes 4 to 6 servings.

Tuesday, November 25, 2008

Buttery Garlic Rice Mix

Buttery Garlic Rice Mix
Ingredients:
1 cup long grain white rice or brown rice
2 chicken bouillon cubes
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon turmeric
2 teaspoons dry parsley

Directions:
Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and seal and the container. Store on the pantry shelf. Make several at a time for the most convenience.

To Prepare:
Combine 2 tablespoons margarine, 1 package of Buttery Garlic Rice Mix and 2 cups water in a 2 quart saucepan. Bring the mixture to a
boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done.

White rice should cook for 20 minutes and brown rice should cook for 45 minutes. Serve hot.