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2 c long grain rice, uncooked
1 c celery, chopped
1/2 c onion, chopped
1/4 c butter or margarine
4 c chicken broth
1 tsp Worcestershire sauce
1 tsp soy sauce
1 tsp dried oregano
1 tsp dried thyme
In a skillet, saute rice, celery and onion in butter until the rice is lightly browned and the vegetables are tender. Spoon into a greased 2-qt. casserole. Combine all remaining ingredients; pour over rice mixture. Cover and bake at 325 degrees for 50 minutes or until the rice is done.
|I don't know about other rices, but if you add salt or tomatoes to brown rice before the rice is tender it will never get tender. Just a tip I learned thru experience.|
| ORANGE RICE
2 TBSP onion, minced
2 TBSP butter or margarine
2 c water
1/2 tsp orange zest
1/2 c orange juice
1 tsp salt
1/8 tsp marjoram
1/8 tsp thyme
1 c long-grain white rice
Use either a large saucepan with a lid or a 2 qt microwave casserole with a lid. Saute onion in butter. Add remaining ingredients except rice and bring to a boil Add rice and stir. Cover and simmer about 20 min on stovetop or in microwave.
4 to 6 servings
| RED RICE
5 slices crisp bacon, crumbled (or 3 1/2 TBSP real bacon bits)
3 TBSP bacon drippings or vegetable oil
1 c onion, chopped
1/2 c celery, chopped
1/2 c green pepper, chopped
1 c long-grain white rice, uncooked
14 oz can diced tomatoes, undrained
3/4 c water
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne (red) pepper
1/8 tsp hot sauce
Saute onion, celery, and green pepper in bacon drippings or oil until tender. Add remaining ingredients and mix well. Spoon into a lightly greased 1 1/2 qt casserole dish. Cover and bake for 15 min in 350 degree oven. Stir and return to oven for 10 min longer or until rice is tender.
*Alternate way of cooking: Microwave casserole for 20 min.
6 to 8 servings
|I like to steam brown rice in larger quanties and freeze it in serving size(1/2 c.)snack bags. It makes it easy to have some ready for reheating for a meal or snack.|
| Mexican Rice
1 c rice, rinsed several times in cool water and drained
1/4 c vegetable or peanut oil
1/3 c onion, chopped
2 to 3 cloves garlic, minced, or 1 to 1 1/2 tsp garlic powder
1 to 1 1/2 tsp chili powder
....1/2 tsp cumin, optional
....2 tomatoes, peeled, seeded, and finely chopped, optional
....1/4 cup green peas or corn, optional
....2 TBSP pimiento, chopped, optional
1 1/2 c chicken broth or bouillon
In a skillet cook rice in oil over low heat until golden, about 10 min. Drain oil.
Add onion, garlic, chili powder, and cumin, if desired. Saute while stirring, for about 2 min.
Add the chicken broth and if desired peas, pimento, and tomatoes.
Cover and cook on low heat or cover and microwave on medium power about 20 min until all liquid is absorbed and rice is tender.
|White Rice Cooked in Electric Pressure Cooker
1 cup white rice uncooked
1 cup water
1 tsp vegetable or olive oil
pinch of salt, if desired
Rinse rice under cold running water until the water runs clear.
Add oil to the pressure cooker along with the rinsed rice (still damp), water, and salt.
Lock the lid and set the steam valve to its â€œsealingâ€ position. Select the â€œRICEâ€ button.
Allow the pressure to release naturally for 10 minutes and then release any remaining pressure.
Fluff rice with a fork and serve.
NOTE: You may cook more rice as long as you keep the rice to water ratio 1:1.
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