Contributed by: Cindy Sanchez
Want to have rice as a side dish with dinner? Should it be long, medium or short grain? No matter which type of rice you prefer, rice is healthy:
And, the USDA recommended allowance of rice and other grain-based foods is 6 to 11 servings daily.
Long grain rice is just that, long and slender. When cooked, the grains remain separate and fluffy. Long grain rice is great when used as a side dish, main dish or in salad recipes.
Medium grain rice is plumper and stouter than long grain. And, when cooked, the grains tend to be moister and more tender than long grain rice. Medium grain rice is great when used in desserts (rice pudding), casseroles and oriental stir-fry dishes.
Short grain rice is almost completely round in form. When cooked the grains usually stick together. This rice is best in puddings and in some stir-fry dishes.
Brown rice is basically rice where only the hull as been removed. The bran stays intact. When it is polished, parboiled and/or pre-cooked it becomes white rice. When brown rice is cooked, it is slightly chewy.
Wild rice, grown in fresh water, is actually not a rice but rather strictly a grain. Cooked wild rice can stay fresh in the refrigerator up to 2 weeks.
Cook bacon till crisp. Remove from pan (set aside), add onions, green pepper and mushrooms to frying pan, saute until tender. Add remaining ingredients and simmer gently until heated through. Place in casserole and sprinkle with the crisp bacon.
Orange Blossom Rice Mix
Combine all ingredients in a medium bowl. Store in an airtight container.
Orange Blossom Rice:
In a medium pan, bring the water and butter to a boil. Add the rice mix and reduce the heat to a simmer. Cover and cook for 20 minutes.This rice is delicious with sauteed chicken or fish.
Wild Basmati Pilaf
Rinse wild rice and place it in a saucepan with the vegetable broth and 1/2 cup water. Stir to mix, then cover & simmer for 20 minutes. At the end of this time, add the basmati rice. Cover and continue cooking until both varieties of rice are tender, about 50 minutes. Heat 1/2 cup water in a large pot or skillet. Add onion & garlic & cook until all the water has evaporated and browned bits of onion begin to stick to the pan. Add another 1/4 cup water, scrape the pan, and cook until the onions begin to stick again. Repeat this process of adding water and cooking the onions until they are nicely browned. This will take about 15 minutes. Stir in the mushrooms, celery, & seasonings. Cook, stirring frequently, for 5 minutes, then add the cooked rice and finely chopped parsley. Cook over low heat, turning gently, until the mixture is very hot.
Melt butter in large frying pan; add rice, celery and onion. Saute until rice is golden brown. Add soup mix, water and seasonings. Cover tightly and simmer for 25 minutes or until liquid is absorbed and rice is tender.
Heat the oil and butter in a large saucepan over moderate heat. Add the onion and garlic and cook 5 minutes, until soft but not brown. Add the tomatoes, cover and simmer for 15 minutes. Add the broth and bring to a boil. Stir in the rice, salt, and pepper, and cover. Reduce the heat to a simmer and cook covered until the rice is done, about 20 minutes. Fluff with a fork and garnish with chopped cilantro if desired.
Serves 4 to 6.
In small skillet, cook and stir onion in butter until onion is tender. Stir in curry powder, salt and pepper. Mix into hot rice. Sprinkle almonds and olives over rice.
* To toast almonds, place on baking sheet; toast in 350 degree oven for 10 minutes.
Barley-Rice Vegetable Bake
In a large saucepan pour vegetable broth; stir in rice, barley, oregano and pepper. Bring to a boil; reduce heat. Cover and simmer 25 minutes or until grains are tender. In another saucepan steam lima beans and corn; add celery, carrot and onion. Cook until crisp-tender, about 5-7 minutes. Spoon barley-rice mixture into a 2-quart casserole dish, pressing mixture evenly on bottom and up the sides of the dish (like a pie shell). Add vegetable, evenly distributed. Bake at 350 degrees, uncovered, for 15 minutes; or microwave on high for 7-8 minutes, covered. Sprinkle with grated cheese, if desired. Bake 3-5 minutes (or microwave 2-3 minutes) until cheese melts.
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