Apple and Brown Rice Pilaf
1/2 cup onion, minced
1 tablespoon vegetable oil
1 1/2 cups quick cooking brown rice
1 1/4 cups low sodium chicken broth
1/2 teaspoon dried thyme, crushed
pepper to taste
2 medium golden delicious apples, cored and diced
2 tablespoons parsley, chopped
Saute onion in oil in nonstick skillet until tender; stir in rice and brown slightly. Stir in broth, thyme and pepper; bring to boil. Cover tightly and reduce heat; simmer 15 minutes. Remove from heat; stir in apples and parsley. Serve warm or cold. Serves 4.
Brown Rice Champorado
1/3 cup brown rice
3 1/4 cups water
2 tablespoons cocoa powder
1/4 cup sugar
1 tablespoon cornstarch
evaporated milk
Soak brown rice in 1 cup water for 1 hour. Switch burner to medium heat 5 minutes before the end of 1 hour soaking. Cook brown rice in medium heat for 10 minutes, stirring occasionally. Add another cup of water and continue cooking for another 15 minutes with occasional stirring. Dissolve cornstarch in 1/4 cup water and set aside. Switch to high heat and add the last cup of water, stirring vigorously. Add cocoa and sugar and cook for 10 minutes with constant stirring. Put dissolved cornstarch into the mixture and stir constantly while cooking for additional 5 minutes. Serve warm or cold with evaporated milk.
Asparagus Risotto
3 cups water
2 cups chicken broth
3 tablespoons butter or margarine, divided
1 pound fresh asparagus spears, diagonally sliced into 1 inch pieces
1/2 cup chopped onion
1 cup uncooked arborio or medium grain rice
1/3 cup dry white wine
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Heat water and broth in 2 quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm. Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add asparagus and cook until tender crisp. Remove asparagus; set aside. In same saucepan, cook onion in remaining 1 tablespoon butter until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup water/broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water/broth mixture 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes. Stir in asparagus, cream, cheese, salt and pepper. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately. Makes 6 servings.
Basmati Rice with Indonesian Sauce
1 teaspoon ground cumin
1 teaspoon ground cardamom
1 teaspoon curry powder
1 teaspoon mustard seed
1/2 teaspoon coriander
1 teaspoon fenugreek, ground
1 teaspoon parsley
salt and pepper to taste
1 onion, chopped
2 stalks celery, chopped
2 carrots, sliced
1 tomato, chopped
1 cup fresh vegetable of your choice
1 ounce dried mushrooms
1 green pepper, sliced
1 2/3 cups basmati rice
1 pinch saffron
2 cups vegetable broth
1 1/3 cups water
Soak dried mushrooms in 2 cups hot water for 30 minutes. Drain and strain them, reserving the liquid and mushrooms separately. Put the rice, saffron or saffron flowers, mushroom liquid and water in a pot with a tight fitting lid or in a rice cooker. Hold the cooked rice aside. Dry roast all the remaining spices and herbs. Add the sauteing liquid, onion and celery and saute for a few minutes. Add carrots. Add mushrooms and green pepper, each time sauteing for several minutes, adding more liquid if necessary. Add the tomatoes and vegetable of your choice. Simmer for 10 minutes, uncovered, allowing some of the liquid to evaporate. Serve over or mixed with the cooked rice.
Brown Rice with Walnuts and Asparagus
1 cup brown rice
1/2 cup toasted walnut pieces
1 pound asparagus, blanched and diagonally cut
1/2 cup diced purple onion
6 ounces ham, cut in strips
1 small head purple cabbage, shredded
2 tablespoons chopped, slivered fresh basil
2 tablespoons sherry vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons walnut oil
lemon wedges
Prepare rice according to package directions. In a large bowl, combine first 7 ingredients. Toss to combine. In a smaller bowl, combine remaining ingredients. Pour over rice/vegetable mixture. Refrigerate. Serve with fresh lemon wedges. Serves 6.
Bulgur Pilaf
1/2 cup butter
2 cups coarse bulgur
1 small onion, chopped
3 green onions, chopped
1/2 cup chopped mushrooms, about 4 ounces
4 cups chicken broth or bouillon
salt and pepper to taste
Melt butter in casserole and saute onion until just softened; add bulgur and saute another 2 minutes. Add mushrooms and green onion and saute 1 minute. Heat broth or bouillon in a separate saucepan; stir hot broth or bouillon into bulgur and vegetables. Add salt and pepper to taste. Cover and bake at 350F for approximately 30 minutes. Stir with fork and bake an additional 15 minutes. Serves 6.
Cashew Rice
2 cups rice
3 tablespoons cashews, roasted and powdered
salt to taste
2 tablespoons dry grated coconut
pinch of turmeric powder
pinch of asafoetida
1/4 teaspoon mustard seeds
2 red chillies
2 tablespoons oil
few coriander leaves
Heat oil. Add mustard seeds, red chillies and asafoetida. Next add the cooked rice and the remaining ingredients. Mix well. Sprinkle chopped coriander leaves. Serves 8.
Calypso Rice
1 tablespoon olive oil
1 cup long grain white rice
2 tablespoons honey
1 clove garlic, finely chopped
1 teaspoon salt
1/2 teaspoon dried thyme, crushed
1 14 1/2 ounce can chicken broth
1/4 teaspoon Tabasco sauce
2 cups finely chopped mustard greens
1 cup chopped yellow summer squash
1/2 cup chopped fresh tomatoes
In a large saucepan with tight fitting lid, heat oil over medium high heat. Add rice; cook and stir 3 minutes or until rice begins to brown. Add honey, garlic, salt and thyme; cook and stir 1 minute. Add broth, Tabasco, greens, squash and tomatoes. Bring to a boil; cover and reduce heat to low. Simmer 15 to 20 minutes or until most of liquid is absorbed. Remove from heat; let stand 5 minutes. Fluff with fork to serve. Serves 4.
Cheesy Herb Rice
1 10 ounce package frozen asparagus
2 tablespoons butter
1/2 medium onion, finely chopped
1 to 2 cloves garlic, minced
4 to 5 roma tomatoes, chopped
3 cups chicken broth
3 cups Minute rice
1/2 cup grated Italian blend cheese
1/4 cup Asiago cheese, grated
chopped fresh basil, for garnish and to taste
Place frozen asparagus in microwave safe bowl, cover and cook on high heat 2 to 3 minutes. Stir, cook 2 to 3 minutes longer or until firm tender; do not overcook. Set aside. Melt butter in large saucepan or dutch oven with a lid, add chopped onion and garlic and saute until onion is cooked. Add tomatoes and heat to simmering. Add broth, bring to a boil, turn heat off, add rice, cover and allow to stand 5 to 7 minutes. If all moisture has not been absorbed, turn heat back on low. Stir rice and continue to cook until most moisture has been absorbed. Stir in cooked asparagus and Italian blend cheese. Salt and pepper to taste. Sprinkle with chopped fresh basil and grated Asiago cheese and serve hot. Serves 6.
Cilantro Cream Risotto with Shrimp
3 cups water
2 cups chicken broth
1 cup heavy cream
1/4 cup minced cilantro
1/3 cup butter or margarine, divided
3/4 pound shrimp, peeled, deveined and chopped
1/2 cup chopped onion
1 clove garlic, minced
1 cup uncooked arborio or medium grain rice
2 medium tomatoes, chopped and seeded
1/3 cup grated Parmesan cheese
1/2 cup chopped green onions
1/2 teaspoon ground white pepper
1/2 teaspoon salt
Heat water and broth in 2 quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.Meanwhile, combine cream and cilantro in small saucepan. Bring to a boil, reduce heat to low and simmer until mixture is reduced in half, about 20 to 30 minutes. Melt 2 tablespoons butter in large saucepan over medium high heat. Add shrimp; cook until pink, about 2 to 3 minutes. Do not overcook. Remove from saucepan; keep warm. Cook onion and garlic in remaining butter over medium heat until soft. Add rice and stir 2 to 3 minutes. Increase heat to medium high; stir in 1 cup water/broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring adding remaining water/broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes. Stir in cilantro cream, shrimp, tomatoes, green onions, pepper and salt. Stir until mixture is creamy, about 2 to 3 minutes.Serve immediately. Makes 6 servings.
Curry Rice
1 cup uncooked brown rice
2 1/2 cups vegetable or chicken stock
1 onion, finely chopped
1 green pepper, finely chopped
3 garlic cloves, finely chopped
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons curry powder
Add the water to a large pot and bring to a boil. Add all the ingredients. Reduce to a simmer, cover and cook until water has been absorbed into rice. Average cooking time is 60 minutes. Let stand for 10 minutes and fluff with a fork.
Dirty Rice
1/2 pound pork or beef sausage, crumbled
1 cup chopped red onions
1/2 cup chopped bell pepper, red and green
2 tablespoons bacon drippings
1 pound chicken livers, chopped
4 green onions; tops included, chopped
2 tablespoons parsley
2 garlic cloves, minced
2 cups cooked rice
dash red pepper
1 tablespoon Creole spice
1 tablespoon Bayou spice
1/4 cup water
Saute sausage, onion and bell pepper in bacon drippings until brown. Add chicken livers, green onions, parsley and garlic. Cook 5 minutes. Combine with rice, red pepper and seasonings. Add water and cook until absorbed. 4 servings.
Greek Rice Ring
3 tablespoons walnut oil
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
8 ounces brown basmati rice
1 1/4 pints water
salt and black pepper
1/2 green pepper, cored, seeded and chopped
1/2 red pepper. cored, seeded and chopped
2 ounces dried apricots
3 ounces walnuts, chopped
2 ounces black olives, cut in half, stone removed
Heat the oil in a large saucepan and saute the onion and garlic until soft. Add the rice and cook for 1 minute. Add the water and salt, bring to the boil, then cover and simmer for 20 minutes. Stir the peppers and apricots and continue to simmer, covered for 15 to 20 minutes until the rice is cooked and the liquid is absorbed. Stir in the walnuts and olives and season to taste. Turn out and serve hot or cold. Fill the center with green salad or cooked french beans or courgettes. Serves 4 to 6.
Green Rice
2 cups uncooked rice
2/3 cup green pepper, finely chopped
1 cup green onion, sliced
1/3 cup chopped parsley
1/4 cup olive oil
1 1/2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 quart beef broth
Preheat oven to 350F. Grease 2 quart casserole. Combine all ingredients. Pour into casserole. Cover and bake for 45 minutes. After cooking, toss rice and serve. May be prepared in advance. 12 servings.
Indian Basmati Magic
1 cup of whole basmati rice
2 cups water
1/2 Belgian endive
parsley leaves
4 radishes
flax seed oil
cinnamon
Boil basmati rice in water for about 20 to 30 minutes. Chop finely the Belgian endive, parsley leaves and radishes. When rice is done, put on a serving plate. Top with vegetables. Add some flax seed and cinnamon.
Italian Risotto with Asparagus
1 tablespoon olive oil
1 medium onion, peeled and finely chopped
1 cup Italian Arborio rice
1/4 cup dry white wine
1/4 cup dried tomatoes in olive oil, chopped
14 1/2 ounce chicken stock or vegetable broth
fresh herbs to season
1/4 cup freshly grated Parmesan cheese
1 tablespoon olive oil
1 pound fresh asparagus, trimmed and peeled if necessary, cut in 1 inch slices
salt and freshly ground pepper to taste
In a 2 1/2 quart pressure cooker, heat oil over high heat. Add onion and saute until transparent. Add rice, stirring often, until lightly golden. Add wine, tomatoes and broth. Stir to mix and keep stirring until the mixture reaches a boil. Stir in your choice of fresh herbs. When the mixture is boiling, close lid and bring pressure to the first red ring. Immediately adjust heat to stabilize pressure at the first red ring. Cook for 7 minutes. Remove from heat and use cold water release method. Stir in asparagus slices and place lid back on cooker. Do not heat. The asparagus will steam in the cooker without added heat. Leave in cooker for 2 to 3 minutes or until the asparagus is tender. Remove the lid. Stir in Parmesan cheese and serve. Serves 4 to 6.
Japanese Rice Casserole
1 1/2 cups raw sushi rice, rinsed and drained
2 cups sliced skinned and boned chicken breast
1 cup cooked beef, sliced thinly
1 tablespoon dark soy sauce
1 tablespoon cooking wine
2 1/2 cups chicken stock
2/3 cup bamboo shoots
1 cup fresh shiitake mushrooms, thinly sliced
1 tablespoon light soy sauce
3 tablespoons chopped green onions or scallions
1 teaspoon poultry seasoning
Put chicken slices into glass bowl, pour dark soy sauce and wine over to coat. Mix well until meat is coated with liquid. Marinate at least 30 minutes. Pour 1/2 cup stock into a saucepan. Bring to a boil and add marinated chicken, beef, bamboo shoots and mushrooms. Stir and mix well, lower heat. Cover and simmer 4 minutes. In a large saucepan, about 3 quart, combine rice, remaining stock and 1/2 teaspoon salt. Stir once, bring to boil. When it begins to boil add light soy sauce; stir gently. Add the chicken and beef mixture. Stir gently with a wooden spoon so that the meat, mushrooms and bamboo shoots remain on top of the rice. Cover the pan and cook on low 20 minutes or until liquid is absorbed. Remove from heat; uncover and sprinkle with onions. Cover again and let rest for 5 minutes. Serve immediately. 6 servings.
Jasmine Rice Timbales
1 1/2 cups uncooked jasmine rice, rinsed
3 cups chicken broth
2 tablespoons toasted sesame seeds
nonstick cooking spray
2 tablespoons finely minced red bell pepper
1 tablespoon finely minced green onions
Place the rice and broth in a heavy saucepan. Bring to a boil, lower the heat, cover and simmer until the rice is tender, about 20 minutes. Add the sesame seeds. Lightly spray 6 scalloped custard cups with nonstick cooking spray. Pack the rice into the scalloped custard cups and unmold onto each individual plate. Top the rice timbales evenly with red bell pepper and green onions. Serves 6.
Jollof Rice
oil for frying
one chicken and/or a pound or two of stew meat, chopped into bite sized pieces
1 or 2 onions, finely chopped
salt, black pepper, cayenne pepper, chile pepper, chopped garlic, thyme, bay leaf, ginger, cinnamon, curry powder, all to taste
2 cups chicken broth or chicken stock or beef broth or beef stock
2 or 3 ripe tomatoes, chopped
chopped sweet green pepper or bell pepper, string beans or green beans, green peas, carrots, cabbage, chopped, to taste
4 cups rice
1 small can tomato paste
cooked ham, shrimp or prawns or dried shrimp or dried prawns, added to taste
fresh chopped parsley, chopped cilantro, shredded lettuce, sliced hard boiled egg, for garnish
Heat two tablespoons of oil in a large skillet. Stir fry the chicken or beef in the oil until it is browned on all sides. Remove the meat from the oil and set aside. Add the onions, the salt, pepper, cayenne pepper and one or two of the other seasonings to the skillet and fry the mixture until the onions begin to become tender. Remove the onion mixture from the skillet and set aside with the meat. In a dutch oven or large covered cooking pot, bring the broth and two cups of water to a simmer. Place the meat and onion mixture into the dutch oven and cover. In the same skillet used for the meat and onions, stir fry the tomatoes and one or two of the vegetables of your choice. Continue frying the mixture until the vegetables are partly cooked, then add them to the meat, onions and broth in the dutch oven. Again in the same skillet, combine the rice and the tomato paste. Over low heat, stir until the rice is evenly coated with the tomato paste. The rice should end up a pink orange color. Add the rice to the dutch oven and stir gently. Cover the dutch oven and cook the mixture over a low heat until the rice is done and the vegetables are tender; maybe half an hour. Stir gently occasionally and check to see that the bottom of the pot does not become completely dry. Add warm water or broth, a quarter cup at a time as necessary to help rice cook. Adjust seasoning as needed. If desired, add one of the other meat choices while the dish is cooking. Shrimp cook very quickly and should not be overcooked or they will become tough; ham can be added at any time. Serve with one or two of the garnishes.
Lemon Rice
1 1/2 cups of rice
salt to taste
2 tablespoons of oil or ghee
pinch of asafoetida
2 dried red chillies
1 tablespoon of split black gram (urad dal)
1 tablespoon of split gram (chana dal)
1/2 teaspoon of fenugreek seeds (methi seeds)
1/2 cup of peanuts
1/2 teaspoon of mustard seeds, optional
10 to 12 curry leaves
3 tablespoons of lemon juice
1/2 teaspoon of turmeric powder
1 tablespoons grated fresh coconut, optional
Pick, wash and soak rice for about thirty minutes. Drain and then boil in plenty of boiling salted water until almost done. Drain and keep aside. Heat oil or ghee in a shallow pan or a kadai. Add a pinch of asafoetida. Add dried red chillies broken into two, urad dal, chana dal and methi seeds. Cook until dals change color to light brown. Add peanuts and mustard seeds. Let mustard seeds crackle, then add curry leaves. Mix turmeric powder in this. Stir fry for half a minute. Add cooked rice, salt and lemon juice. Garnish with grated coconut. You can use roasted or fried peanuts for this recipe. Serves 3.
Mandarin Rice
1 cup raw rice
2 1/3 cups water
2 carrots
2 tablespoons olive oil
2 mandarin oranges, zest and juice
2 ounces slivered almonds
4 ounces sugar
1/2 teaspoon saffron threads
1 tablespoon sultanas or raisins
Wash rice in several changes of water until the water runs clear. Then soak the rice in water for about an hour. Drain in a sieve. Cut 1 carrot into fine diagonal slices, then julienne the slices. In a large pot which can go from stove top to oven, heat 2 tablespoons of olive oil and cook the carrots, stirring, until they are golden, then remove from the oil and drain. Reserve the oil in the pot. In a saucepan, make a syrup. Zest 2 mandarins then juice them and make the juice up to 2/3 cup with water. Add both zest and liquid to the saucepan, together with slivered almonds, sugar and half a teaspoon of saffron threads. Bring to the boil and cook gently for about half an hour, stirring often, then add carrots and a tablespoon of sultanas and cook, stirring, for a few minutes more. The syrup should be quite thick but not burnt. Remove from the heat. In the carrot pot, reheat the oil and stir in the drained rice until it is transparent. Add 1 cup of boiling water and stir gently over a low heat till the water has almost gone. Cover the rice with the syrup, put on the lid and bake in a 325F oven for half an hour. Uncover, stir to mix and serve. Serves 4.
Mexican Rice
1 cup long grain rice
1 1/2 cups hot water
2 tablespoons good olive oil
1/2 teaspoon ground cumin, fresh
1/3 green bell pepper, chopped
1 large garlic clove, minced
1/4 onion, chopped fine
1 teaspoon salt
1 large tomato, peeled and chopped
2 cups hot veggie or chicken stock
Soak the rice in the hot water for about half an hour, drain well and dry in oven. Heat oil in good sized pot, add the dry rice and cook on high until the rice starts to brown somewhat, then add all the veggies at once and the cumin and salt, stir this around until the juice from the veggies starts to disappear and start adding the stock, a little at a time, somewhat like a pilaf, until you can finish adding stock and then close lid, turn heat to simmer and cook on simmer for about 25 minutes, remove from heat and let sit for 10 minutes, stir and serve.
Murg Biryani
8 pieces chicken
2 cups flavored basmati rice
4 cups water
1 cup yogurt
1 teaspoon each of red chilli, turmeric and garam masala powders
1 tablespoon each of ginger and garlic pastes
2 tablespoons clarified butter or ghee
salt to taste
2 medium sized onions cut into fine rings
browned onion rings and finely chopped coriander leaves for garnishing
Make cuts on the chicken pieces. In a bowl combine the yogurt, red chilli powder, garam masala, half the ginger/garlic pastes and turmeric powder with the salt. Rub this paste onto the chicken pieces. Keep aside for about an hour. Brown the onion rings in a little hot clarified butter or ghee and keep aside. Heat the clarified butter or ghee in a heavy bottomed pan. Add the remaining ginger/garlic pastes, turmeric powder and saute for a few seconds. Drop in the chicken pieces and saute on a medium level for about 2 minutes. Cover and cook on low level for another 12 minutes or till the chicken pieces are half done. Add the rice, water and salt to taste. Bring to a boil. Cover and cook on low level for another 15 minutes or till the rice is done and all water is evaporated. Garnish with crunchy brown onions and finely chopped coriander leaves. Serves 4.
Mushroom Pecan Rice
1 cup uncooked rice
1/2 teaspoon nutmeg
1 can mushroom soup
1 small can mushroom stems and pieces
3 ounces pecan or almond pieces
1/2 cup butter, melted
Cook rice, rinse and season with nutmeg. In a well greased casserole, layer rice, undiluted mushroom soup, mushrooms and nuts. Repeat layers, ending with nuts on top. Pour melted butter over all. Bake for 20 minutes at 350F. Serves 6 to 8.
O'Brien Rice
2 1/2 tablespoons green onions, sliced
2 1/2 tablespoons green pepper, diced
4 teaspoons butter or margarine
1 cup cooked rice
1 tablespoon pimientos, diced
2 1/2 tablespoons pitted ripe olives, sliced, optional
Saute onions and pepper in butter until tender crisp. Stir in rice, pimientos and olives. Season to taste. Heat thoroughly. Toss lightly with a fork.
Pacific Northwest Side Dish
2 cups water
1/2 cup raw wild rice; washed
1 cup long grain, raw brown rice
2/3 cup frozen peas
1/2 cup sliced fresh or canned mushrooms
Bring water to boil. Add washed wild rice, reduce heat, cover and simmer 20 minutes. Then add the brown rice and return to boiling for a few seconds, then reduce heat, cover and simmer 20 minutes. Add the peas and mushrooms. Simmer 10 minutes. Serve with butter. Serves 6 to 8.
Piquant African Rice
1 pound boneless, skinless turkey breast, cut into 1/2 inch cubes
1/4 cup fresh lemon juice
2 teaspoons olive oil
2/3 cup chopped onion
1 tablespoon minced fresh ginger
2 cups chopped, fresh, ripe tomatoes
1/2 cup bottled water
1 teaspoon dry thyme, crumbled
1 bay leaf
2 tablespoons sliced,seeded, fresh jalapeno peppers
1/2 teaspoon salt
1 cup long grain rice
1 tablespoon chopped fresh parsley
Marinate the turkey in the lemon juice, covered, overnight in the refrigerator. Remove turkey from marinade and reserve lemon juice. Heat the oil in the bottom of a 2 to 3 quart wide bottom, nonstick saucepan over medium heat. Saute the onions for a few minutes until slightly softened. Add the ginger and saute for 1 minute more. Stir in the tomatoes, water, reserved lemon juice. thyme, bay leaf, jalapeno peppers and salt. Cover. Bring to a low simmer, lower heat and simmer for 30 minutes. Add the turkey continue to simmer for 2 minutes. Stir in the rice and return to a low simmer.Cover and gently simmer for 18 minutes without lifting the lid. Remove pan from heat. Uncover and stir mixture briefly.Cover and allow to stand for 5 minutes.Uncover and discard bay leaf. Place remaining saucepan contents in a serving dish and sprinkle with parsley. Serve. Makes 4 servings.
Plain White Rice
2 cups basmati rice
3 1/2 cups water
1 teaspoon salt
1 or 2 tablespoons vegetable shortening
Wash the rice, soak it for fifteen minutes and let it drain. Put the water and salt to boil in a 3 quart saucepan. Heat the shortening in another saucepan over medium heat and fry the drained rice, stirring for a minute or so to saturate the grains evenly with shortening. When the grains become translucent, pour the boiling water into the rice. Let the water come to a boil again. Boil rapidly for 1 minute and stir once to prevent the rice from forming clumps. Cover tightly.Turn the heat to the lowest setting and cook for about 15 to 20 minutes or until the rice has absorbed all the water and is tender and fluffy. If you want to flavor the rice try adding one of the following: a little lemon juice, a tiny pinch of turmeric, a few raw cumin seeds, the skin of a green chilli or a piece of fresh ginger.
Red Rice
1 small onion, minced
4 tablespoons butter
2 tablespoons fresh herbs, mixed; thyme, basil, marjoram, etc.
1/2 to 1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup Italian style tomato paste
1 cup long grain rice
1 1/2 cups boiling water or chicken broth
Saute onion in butter until softened; add seasonings, tomato paste, rice and boiling water or broth. Bring to a boil, stir once, cover, reduce heat and simmer 15 to 20 minutes, until tender. Fluff with a fork and let sit 5 minutes. Serves 4.
Rice Croquettes
3/4 cup uncooked rice
1 1/2 cups boiling water
1 teaspoon salt
1 1/2 cups scalding milk
2 tablespoons butter
2 tablespoons sugar
yolks of 3 eggs
1 egg, beaten
fine cracker or bread crumbs
Put rice, water, butter and salt in the top of a double boiler and cook over boiling water until perfectly dry. With a fork, stir in the hot milk. Cook until milk is absorbed. Add well beaten egg yolks, then sugar, stirring all through the rice with a fork. Turn into a shallow pan to cool and chill thoroughly in the ice box. Form into round balls about one and one half inches in diameter and make a small depression in each. Chill again. Dip in beaten egg, then in fine cracker crumbs or fine bread crumbs and fry in a basket in deep hot fat until a rich brown. Serve at once. Place a generous cube of very tart jelly,currant, wild grape or wild plum,in the slight depression in each croquette. Serves 6.
Rice and Raisins
2 1/2 cups rice, washed
1 onion, peeled, chopped fine
5 cups water
2 tablespoons butter
1/4 cup raisins, washed
seasonings to taste
Put butter in a stew pan. When foaming, add rice and onion. Mix with a fork and season. Add water and raisins. Bring to a boil. Cover. Let cook slowly for about 20 to 23 minutes. Then serve.
Risotto with Prosciutto and Peas
4 to 5 cups homemade chicken stock or canned reduced sodium, reduced fat broth
2 tablespoons extra virgin olive oil plus more for drizzling
1 leek, finely chopped, white part only
1 cup of arborio rice
1 1/2 ounces thinly sliced prosciutto, diced
1/4 cup dry white wine
1 cup young, tender shelled peas
1/2 cup grated Parmigiano Reggiano cheese
Pour the stock or broth into a saucepan and warm it to a simmer throughout the making of the risotto. In a 4 quart saucepan warm the 2 tablespoons olive oil. Add the leek and saute until translucent, about 4 minutes. Add the rice and cook, stirring often for 3 minutes. Add the prosciutto to the rice and continue to cook until the ham begins soften otherwise it may get chewy. Then add the wine and cook, stirring, until it is completely absorbed. Add about 1 1/2 cups of the hot stock or broth to barely cover the rice. Reduce the heat and keep stirring until the broth is nearly absorbed by the rice. Now add more stock, again until it just barely covers the rice while maintaining the heat at a gentle simmer. Continue this process until the rice is cooked al dente and a creamy sauce begins to form. If you get to this point and still have some stock left, don't worry. About 5 minutes from finishing add the peas, then before serving add the cheese and if you like, a tablespoon of butter. Serve in shallow soup or pasta bowls, drizzle olive oil over the top and shave a curl of Parmigiano Reggiano over the top. Serve with a thick slice of fresh Italian bread, either plain or toasted and rubbed with garlic.
Russian Rice
2 ounces butter
10 ounces long grain rice, washed, soaked in cold water for 30 minutes and drained
1/2 teaspoon ground ginger
1 1/2 teaspoons sesame seeds
1 pint chicken stock
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 ounces slivered, toasted almonds
Preheat the oven to 350F. In a casserole, melt the butter over moderate heat. Add the rice and cook for 10 minutes, stirring constantly. Add the ginger and sesame seeds and cook for 3 minutes. Pour in the stock, salt and pepper and bring to the boil, stirring constantly. Put the casserole in the oven, uncovered, for 35 minutes or until all the liquid is absorbed and the rice is cooked. Toss the rice with a fork after 10 minutes and again after 20 minutes. Taste and add more salt if necessary. Sprinkle with the almonds and serve immediately. Serves 4.
Saffron Rice Salad
2 tablespoons white wine vinegar
1 teaspoon olive oil
2 to 3 drops hot pepper sauce, optional
1 clove garlic, minced
1/4 teaspoon ground white pepper
2 1/2 cups cooked rice; cooked in chicken broth and 1/8 teaspoon saffron*, cooled to room temperature
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/4 cup sliced green onions
1/4 cup sliced black olives
lettuce leaves
Combine vinegar, oil, pepper sauce, garlic and white pepper in a large bowl; mix well. Add rice, peppers, onions and olives; toss lightly. Serve on lettuce leaves. Makes 4 servings.
Savory Brown Rice
4 cups cooked brown rice
1 cup thinly sliced mushrooms
1 teaspoon lemon or kalamansi juice
4 tablespoons butter
1 medium onion, chopped
3 tablespoons patis or fish sauce
In a pan, heat the butter and saute the onion. Add the mushrooms. Mix the cooked brown rice. Season with patis. This is best served with burger steak, fish steak or fried chicken.
Short Grain Sticky Rice
2 cups short grain rice
2 cups cold water
Wash the rice several times in cold water. Rinse and drain until the water runs fairly clear. Place the rice in a heavy saucepan and cover with the water. Bring to a boil over medium high heat, turn down the heat to low and cover the pan. Steam the rice for 15 minutes; do not remove the lid while the rice is cooking. Turn off the heat and let the rice sit for another 10 minutes before removing the lid. Fluff with a fork and transfer to an attractive covered bowl or individual rice bowls to serve. Makes 4 to 5 cups.
Shrimp and Pea Risotto
1 1/2 cups risotto rice
5 cups chicken broth
3 tablespoons unsalted butter
1 tablespoon oil
1/3 cup minced onion
1 clove garlic, minced
1 pound small shrimp, shelled and deveined
1/2 cup fresh or frozen peas
2 tablespoons Parmesan cheese, grated
Heat broth to a simmer in saucepan. Heat 2 tablespoons butter and oil in heavy 4 quart saucepan over medium heat. Add onion and garlic, saute until onion is soft but not brown. Add rice; stir for about one minute until grains are coated. Begin adding simmering broth 1/2 cup at a time, stirring until absorbed before adding next 1/2 cup broth. Add shrimp after the rice has been cooking 10 to 12 minutes and continue to add the broth, 1/2 cup at a time. When all broth has been added and grains are tender, stir in additional tablespoon butter, cheese and peas. Serve immediately. 4 servings.
Spicy Shrimp Fried Rice
2 tablespoons vegetable oil
8 large peeled prawns
2 large chilli peppers finely sliced
2 large onions finely sliced
1/2 cup mushrooms, sliced
1 cucumber finely sliced
4 teaspoons Thai Taste fish sauce (Nam Pla)
1 packet Thai Taste garlic basil rice, cooked
Fresh basil leaves for garnish
Heat vegetable oil in wok. Add prawns and stir fry until cooked. Add cooked garlic basil rice, mushrooms, onion, chilli and fish sauce. Mix thoroughly. Stir fry until cooked. Garnish with basil leaves and serve with sliced cucumber. Serves 2 to 3.
Spinach Feta Rice
1 cup uncooked rice
1 cup chicken broth
1 cup water
1 medium onion, chopped
1 cup mushrooms, sliced
2 cloves garlic, minced
vegetable cooking spray
1 tablespoon lemon juice
1/2 teaspoon dried oregano leaves
6 cups spinach leaves, shredded
4 ounces feta cheese, crumbled
1/2 teaspoon freshly ground black pepper
1/4 cup chopped pimiento, optional
Bring rice, broth and water to a boil in medium saucepan. Stir, cover, reduce heat and simmer 15 to 20 minutes or until rice is tender and liquid is absorbed. Cook onion, mushrooms and garlic in large skillet coated with cooking spray until onion is tender. Stir in lemon juice and oregano. Add spinach, cheese and pepper to rice; toss lightly until spinach is wilted. Garnish with chopped pimiento, if desired. Serves 6.
Steamed Ginger Rice with Snow Peas
2 cups long grain rice
1 teaspoon finely grated ginger
1/4 pound snow peas, cut in half
Wash rice in several of changes of water until the water runs clear. Place rice in a 3 quart saucepan that has a tight fitting lid. Add water and grated ginger. Bring to a boil, uncovered. Reduce heat slightly but continue to cook uncovered until surface water disappears and holes appear in the surface of the rice. Cover tightly, turn heat very low and cook 20 minutes. Add snow peas and cover. Cook 2 minutes longer then remove from heat and let stand 3 to 5 minutes before serving. Stir gently to combine rice with snow peas.
Steamed Thai Jasmine Rice
2 1/2 cups Thai jasmine rice
3 cups water
Place rice in a small saucepan. Rinse rice by running cold water over two or three times to cover and pouring the water out. This rids the rice of excess starch powder and broken rice which makes the cooked rice mushy and sticky. Add just enough water to cover the top of the rice by 1/2 inch. Cover the pot with the lid. Place over medium to medium high heat. Bring to a boil. Reduce heat to low. Simmer, covered, another 10 minutes, until the water has completely evaporated. Turn off the burner and allow rice to sit, covered, for at least another 5 minutes. Serve hot or at room temperature. Serves 2 to 3.
Sushi Rice
1 cup sushi rice
1 1/4 cups cold water
1 2 inch square piece dried kelp, wiped lightly with dry cloth
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
Place rice in strainer. Rinse under cold water until water runs clear. Drain well. Transfer rice to heavy medium saucepan. Add 1 1/4 cups fresh cold water and kelp to pan. Cover and let soak 30 minutes. Uncover, discard kelp and bring mixture to boil. Reduce heat to low. Cover and cook until water is absorbed and rice is just tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Transfer rice to large glass bowl. Combine vinegar, sugar and salt in small saucepan. Stir over low heat until sugar dissolves. Drizzle mixture over rice. Gently toss rice with vinegar mixture to coat. Cover rice with clean damp towel and cool completely at room temperature; do not refrigerate. Add butter and oil in heavy 4 quart saucepan over medium heat. Add onion and garlic, saute until onion is soft but not brown. Add rice; stir for about one minute until grains are coated. Begin adding simmering broth 1/2 cup at a time, stirring until absorbed before adding next 1/2 cup broth. Add shrimp after the rice has been cooking 10 to 12 minutes and continue to add the broth, 1/2 cup at a time. When all broth has been added and grains are tender, stir in additional tablespoon butter, cheese and peas. Serve immediately. 4 servings.
Swiss Rice
2 cups of regular rice
1 small onion
1 small can of mushrooms, drained
2 pinches ground saffron
3 chicken bouillon cubes
1 stick butter or margarine
5 cups of water
1/2 pound grated Swiss cheese
Cut onion vertically and saute in 1 stick margarine or butter. Add mushrooms and saffron until golden brown. Add rice, water and bouillon. Bring to boil. Simmer 15 to 20 minutes until most of liquid is absorbed. Stir occasionally. Fold in cheese. May be reheated by adding water to pan.
Thai Fried Rice
1 tablespoon vegetable oil
2 cups cooked long grain rice
2 garlic cloves, crushed
3 tablespoons soy sauce
2 teaspoons red curry paste
1 green onion, chopped
1/2 pound tofu, diced and fried
1 tablespoon cilantro leaves, chopped
8 green onions for garnish
thin cucumber slices for garnish
Heat the oil in a wok over medium high heat. Add the garlic and stir fry for 1 minute. Add the curry paste and stir fry until it releases its aroma. Add the tofu and cook another 3 minutes. Add the rice, mix and fry for 2 minutes. Add the soy sauce, green onion and cilantro and transfer to a serving dish and garnish. Serves 4.
Thai Rice with Mushroom and Egg
3/8 pound Thai jasmine rice
1/2 tablespoon sunflower oil
2 eggs, beaten
1/8 ounce porcini or cap mushrooms
2 spring onions
1 garlic clove
4 ounces flat mushrooms
1 1/2 tablespoons dry sherry
1 1/2 tablespoons Japanese soy sauce
1/2 tablespoon sugar
4 inch piece of cucumber
Rinse the rice under running water and drain. Place in a heavy based pan with 2 1/2 cups of water and bring to the boil. Simmer for about 10 minutes or until the surface water has been absorbed and there are craters over the top of the rice. Turn off the heat, cover the pan tightly and leave to stand. Heat a teaspoon of the oil in a wok or frying pan and add the beaten eggs. Cook on one side to make a thin omelette. Slide on to a plate, roll up, cut into strips and set aside. Drain the dried mushrooms, reserving the liquid and chop roughly. Heat the remaining oil in the wok, add the spring onions, garlic and mushrooms. Stir fry for 3 minutes, then add the sherry, soy sauce, sugar and six tablespoons of the mushroom liquor. Bring to the boil and simmer for two minutes. Transfer rice to a shallow serving dish, spoon over the mushrooms and their sauce and garnish with omelette, cucumber match sticks and spring onion curls.
Tomato Okra with Rice
1/4 cup rice
2 cups sliced okra pods
3 tablespoons diced onion
2 stalks celery
1/2 sweet bell pepper
1 1/2 tablespoons vegetable butter
3 cups stewed tomatoes
5 cups water
salt to taste
Brown the rice to a light golden brown in a frying pan over the open fire, add the water and bring to a boil. Cut the celery and the bell pepper into small dice and put into a saucepan, with the onion and the butter and let simmer for 10 minutes, stirring often, but do not brown. Add the tomatoes, boil up and pour into the boiling rice. Salt to taste and when the rice is tender, add the sliced okra pods. Let boil until well done, add chopped parsley and serve.
Tomato Rice with Asiago
1 1/2 cups long grain rice, parboiled
2 1/2 cups water
3 tablespoons butter
1 14.5 ounce can diced tomatoes
1/2 cup celery, diced
1/2 cup red onion, diced
1 tablespoon garlic, fresh, chopped
3 chicken broth cubes
1 tablespoon tomato paste
1/2 cup heavy cream
1/3 cup Asiago cheese, grated
1 tablespoon basil, fresh, chiffonnade or chopped
kosher salt and black pepper to taste
In a large thick bottomed sauce pot, melt the butter over medium high heat. Stir in the rice, diced onion, celery and chopped garlic. Continue to stir the mix until the rice starts to turn golden brown. Add the broth cubes, water, diced tomato and tomato paste. Reduce the heat, cover and let simmer for about 10 to 15 minutes, stir every few minutes. When the water has been absorbed add the heavy cream and Asiago. Season to taste with kosher salt and ground black pepper. Let the rice sit for a minute over low heat and you are ready to serve. Garnish with chiffonnade basil and some fresh diced tomato.
Vegetarian Fried Rice
5 eggs, beaten
1 tablespoon soy sauce
1 tablespoon cooking oil
1 small onion, chopped
1 clove garlic, minced
1 tablespoon cooking oil
2 stalks celery, thinly bias sliced
4 ounces fresh mushrooms, sliced
1 medium green sweet pepper, chopped
4 cups cold cooked rice
1 8 ounce can bamboo shoots, drained
2 medium carrots, shredded
3/4 cup frozen peas, thawed
3 tablespoons soy sauce
3 green onions, sliced
crinkle cut carrot slices, optional
In a small bowl combine eggs and 1 tablespoon soy sauce. Set aside. Pour 1 tablespoon cooking oil into a wok or large skillet. Preheat over medium heat. Stir fry chopped onion and garlic in hot oil about 2 minutes or until crisp tender. Add egg mixture and stir gently to scramble. When set, remove egg mixture from the wok. Cut up any large pieces of egg mixture. Let wok cool. Pour 1 tablespoon cooking oil into the cooled wok or skillet. Add more oil as necessary during cooking. Preheat over medium high heat. Stir fry celery in hot oil for 1 minute. Add mushrooms and sweet pepper; stir fry for 1 to 2 minutes more or until vegetables are crisp tender. Add cooked rice, bamboo shoots, carrots and peas. Sprinkle with 3 tablespoons soy sauce. Cook and stir for 4 to 6 minutes or until heated through. Add cooked egg mixture and green onions; cook and stir about 1 minute more or until heated through. Serve immediately. Garnish with carrot slices, if desired. Makes 4 to 5 servings.
Wild Rice and Dried Fruit Pilaf
2 cups chicken broth
1 cup wild rice
1 tablespoon butter
1 onion, sliced in thin wedges
2 teaspoons brown sugar, firmly packed
1/4 cup golden raisins
1/4 cup dried cranberries or cherries
1/4 cup dried apricots, chopped
1 teaspoon orange zest, grated
1 orange, juice only
1/4 teaspoon pepper
2 tablespoons fresh parsley, chopped
Combine chicken broth and wild rice in medium saucepan; bring to boil. Reduce heat, cover and simmer 40 minutes or until almost tender.In small saucepan, melt butter over low heat, stir in onion and brown sugar. Cook ten minutes, stirring occasionally, until onion is tender and lightly browned. Add to rice the cooked onions, raisins, cranberries, apricots orange zest orange juice and pepper.Cover and simmer ten minutes or until rice is tender and grains have puffed open. Stir in parsley and serve warm. Makes 6 servings.
Wild Rice and Grape Salad
3 cups cooked rice
1 cup seedless green grapes, halved
1 small can water chestnuts, sliced
1/2 cup celery, chopped
1 big bunch green onions, chopped
1/2 cup slivered or sliced almonds
1 cup Hellmann's mayonnaise, do not use substitutes
Stir vegetables and mayo into rice, stir grapes in gently. If too thick, thin with a little milk. Taste for seasoning. Refrigerated, this will keep several days. Improves it to make it the day before, so the mayo sinks in and blends a little. If you do make it in advance, don't add any more seasoning until you taste it the next day. You can also put leftover chopped up chicken or turkey in this salad, If you're going to take this somewhere, be sure to keep it chilled in a cooler until time to eat.
Wild Rice with Oranges
1 6 ounce package brown and wild rice mix
2 naval oranges, peeled, separated into segments, halved
1/3 cup low sodium chicken or beef broth
1/2 cup sliced red onion
1/2 cup each bite sized strips red and green bell peppers
1 teaspoon fresh grated orange peel
1/4 teaspoon dried sage
1/8 teaspoon pepper
Prepare rice mix according to package directions, cooking in unsalted water. In a skillet heat a few tablespoons of chicken broth. Saute onion in broth 3 minutes. Add bell peppers and more broth, if necessary. Stir in orange peel, sage and pepper. Saute 3 to 4 minutes more or until vegetables are tender. When rice is done, stir in orange half segments, then onion mixture. Heat through 1 minute more. Serve at once. Serves 5.
Wild Rice and Oysters
6 cups chicken broth
12 ounces wild rice mix
1/2 cup margarine, melted and divided
2 quarts oysters
1 pound fresh mushrooms, sliced
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup flour
1 cup chicken broth
1 cup whipping cream
1 tablespoon curry powder
1 teaspoon onion powder
1 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot sauce
1/2 cup fresh parsley, chopped
Bring chicken broth to a boil in a large saucepan. Add rice, cover tightly and simmer 50 to 60 minutes. Drain rice after cooking if all broth is not absorbed. Toss with 2 tablespoons of melted butter and set aside. Cook oysters and next 3 ingredients in 2 tablespoons butter in a large skillet over medium heat, stirring occasionally, until edges of oysters begin to curl. Drain well and set aside. Pour remaining 4 tablespoons butter into a large, heavy saucepan. Add flour, stirring until smooth. Cook over low heat 1 minute, stirring constantly. Gradually add 1 cup chicken broth and whipping cream. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in curry powder and next 5 ingredients. Add wild rice and oyster mixture, stirring well. Spoon into a lightly greased 3 quart casserole. Bake at 350F for 30 minutes or until bubbly. Sprinkle with parsley. Serves 10 to 12.
Yellow Rice
2 cups of rice
3/4 cup raisins, soaked in water for 20 minutes, then drained
1 teaspoon of turmeric
a dash of salt
2 sticks of cinnamon
Place all the ingredients, including the raisins in about 3 cups of water, bring to the boil and simmer for 15 to 20 minutes. If there is still excess water in the pot when the rice is tender, pour it out carefully. Dot the rice with a few pats of butter and give it a sprinkling of cinnamon sugar.
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