Love Making Tips - Fruits grains and vegetables | Rice - [1]

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Rice Croquettes w Parsley Sauce

Prepare sauce: Heat butter over low heat until melted. Stir in flour, salt, and pepper. Cook over low heat, stirring constanly, until smooth and bubbly; remove from heat. Stir in milk and parsley. Heat to boiling, stirring constantly. Boil and stir 1 min. Keep warm. Croquettes: Heat oil in skillet. Mix rice, cheese, parsley, pepper, onions, and 1 egg in lg bowl. Mix remaining egg and milk in sm bowl. Shape rice mixtrue into 12 ovals, using 1 rounded Tbsp per oval. Dip into egg mixture; coat with breadcrumbs. Fry 2-3 mins per side. Drain.
This was really a nice meatless main dish but needs 2-3 servings of vegetables around it to round it out as a meal. I had to thicken the sauce a bit more and I made 7 medium sized oval croquettes.

Ingredients   |   Category: Rice
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Fried Brown Rice

One of our favorite quick (but incredibly messy) meals is "fried" brown rice. I find I like it even better than the fried white rice I get at Chinese restaurants. We had this last night:
In a LARGE non-stick skillet, saute the ginger, garlic, onion, mushrooms and any other veggies that need pre-cooking for about 5 minutes. Transfer to a bowl. Dry off the bottom of the skillet, return to heat (oops, I forgot the heat setting -- medium high does really well) and add rice. Dry fry it for a while, until some of it turns golden brown. Then add back the cooked veggies, the green onions and peas. Sprinkle with soy sauce to taste and mix all well. Heat thoroughly. Enjoy! Then spend the rest of the week getting rice granules out of your stove.

Ingredients   |   Category: Rice
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Diabetic Glorified Rice

Cook rice according to package directions. Drain, set aside. Drain pineapple, reserving 1 cup juice. Dissolve gelatin in 1 cup boiling water. Addjuice. Stir in well drained rice, the cooked rice will absorb the color and flavor of the gelatin. Mix well and chill until thickened but not quite set. Add drained pineapple and cherries, if desired. Fold in cream that has been whipped. Chill.
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Acapulco Rice

Combine tomato sauce, water and chili powder in a medium sized saucepan. Bring to a full boil. Stir in rice. Cover, remove from heat and let stand for 10 minutes. Sprinkle with tortilla chips and cheese. Serve with shredded lettuce and sour cream if desired.
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Acorn Squash and Wild Rice

1. Preheat the oven to 350 degrees (F).
2. Cut each squash in half and remove the seeds and pulp. In a large baking dish, place the squash, cut side down, with about 1 inch of water. Bake until tender, about 45 minutes.
3. Pour about 2 inches of water into a large stockpot. Place a collapsible steamer in the pot, cover, and bring to a boil. Place the Brussels sprouts in the steamer, cover, and steam for 5 to 7 minutes, or until tender. Set aside.
4. Meanwhile, in a large skillet, heat the oil over low heat. Add the onion and saute for 10 minutes, stirring frequently. Stir in the fennel, marjoram, sage, orange juice, lemon juice, and pepper, and simmer for 3 minutes. Stir in the cooked wild rice and the Brussels sprouts and heat through.
5. Spoon the wild rice and Brussels sprout mixture into the squash cavities. Serve immediately.
I often microwave the acorn squash by placing in a shallow glass pan with about 1/2-inch of water, covering with saran wrap and nuking for about 10 minutes or until tender.

Ingredients   |   Category: Rice
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Almond Currant Rice

Prepare rice according to package directions, adding butter nad salt. Just before serivng, stir in almonds and currants.
Yield: 4 servings.
Note: any dried fruit or nuts may be substituted for almonds and currants.

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Almost Risotto

Bring broth and salad dressing mix to a boil in medium saucepan on medium-high heat.
Add orzo. Reduce heat to low; cover. Simmer 10 minutes or until orzo is tender.
Stir in mushrooms. Serve with Di Giorno Grated Parmesan Cheese, if desired.

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Antipasto Rice

Combine water, tomato juice, rice, basil, oregano and salt in a 2 to 3 quart saucepan. Bring to a boil; stir once or twice. Reduce heat. Cover and simmer until rice is tender and liquid is absorbed - about 15 minutes. Stir in artichokes, tomatoes, olives, parsley, lemon juice and black pepper. Cook 5 minutes longer or until thoroughly heated. Sprinkle with cheese.
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Apple Harvest Rice

Cook carrots in margarine til tender-crisp, about 5 minutes. Add water, apple juice, lemon juice, brown sugar, salt, rice, cinnamon and raisins. Bring to a boil.
REDUCE heat, cover and simmer til rice is tender and liquid is absorbed, about 15 minutes. Gently stir in green onions and apples, heat thoroughly.
Turn into a serving dish and top with sesame seeds.

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Arroz con Queso

Mix thoroughly all ingredients except 1 cup of the grated cheese. Pour mixture into well-greased Crock-Pot. Cover and cook on Low for 6 to 9 hours. Just before serving, sprinkle with reserved grated cheese.
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Arroz De Bacalhau

Short-grain rice adds the perfect texture to this traditional dish from northern Portugal. The salt cod may eliminate the need for additional salt.
BROWN THE ONION in the olive oil in a large heavy saucepan over moderate heat. Meanwhile, shred the cod, remove the skin and bones and wash but do not soak. Add the cod to the onion, cover and simmer for about 10 minutes. Add the tomatoes and leave to cook 20-to-30 minutes, covered, over low heat. Meanwhile, wash and drain the rice. Add 3 1/3 cups water to the pan (add twice as much water as there is rice), season to taste with salt and pepper. When the water boils, add the rice and continue to cook on low heat until the rice is done--probably 25-to-30 minutes. Cover the kettle for the last half of cooking.

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Arroz Doce Sweet Rice

Place the cooked rice and milk in a small saucepan and warm over low heat. In a small skillet carmelize the sugar by heating it over low heat while stirring constantly until it is golden brown. Pour the caramel over the rice and mix well. Serve warm.
RICE: 3 1/2 c. water 1 1/2 c. long grain rice 1 tsp. salt 1 tbsp. unsalted butter Bring the water to a boil in a saucepan over medium heat. Stir in the rice, salt and butter. Cover, reduce heat to low and simmer for about 20 minutes. Remove the saucepan from the heat and allow it to stand for 5 minutes or until the remaining water has been absorbed. Fluff with a fork.

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Arroz Dulce

Cook rice in the water as usual, but do not allow to cook completely; when almost all the water is absorbed add the cinnamon. After 3-5 more minutes ad both the milks. Cook on very low another 15 minutes or until all the milk is absorbed.
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Artichoke Risotto

Juice 1/2 lemon into a small bowl and add enough water to cover the articho Cut the mushroom in quarters. Slice the mushrooms very, very thinly. I Stir in reserved artichokes, sliced mushrooms and parsley. Microwave1
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Asparagus Risotto

Pour stock into saucepan. Bring to boil and let simmer over low heat. In a heavy skillet, saute garlic and onions in water or sm. amount of stock over low heat until onions turn soft. Add lemon zest and rice. Stir with a fork until rice is well coated. Add one cup warm stock; cook over low heat until liquid is absorbed, stirring occas. with a fork. Repeat with another cup of stock. Then add remaining 1/2 C stock. When absorbed, rice should be done. Steam asparagus. Add asparagus to risotto just before serving.
NOTES : Cal 162
Fat 0.3 g
Carbs 34.3 g
Protein 10.9 g
Sodium 363 mg
Dietary Fiber 2.5 g
CFF 1.7%

Ingredients   |   Category: Rice
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Authentic Fried Rice

GARNISH
2 tb Finely chopped scallions CUT THE PORK INTO FINE DICE. Blanch the peas in a saucepan of boiling water for about 5 minutes if they are fresh or 2 minutes if they are frozen. Drain them in a colander. Heat a wok or large skillet until it is hot. Then add the oil and wait until it is almost smoking. Add the cooked rice and stir-fry it for 1 minute, and then add the barbecued pork, peas and salt. Continue to stir-fry the mixture for 5 minutes over high heat. Next add the beaten eggs and bean sprouts and continue to stir-fry for 2 minutes or until the eggs have set. Turn the mixture onto a plate and garnish it with the scallions. Serve at once, or let it cool and serve as a cold rice salad.

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Bahamian Peas And Rice

Fry the salt pork in a large skillet until the fat has been released, then add the vegetable oil. Add the onion and saute until translucent. Then add the green pepper, celery, thyme, and tomato paste. Reduce the heat, cover, and simmer for 5 minutes. Add the peas and cook for another 5 minutes.
Transfer the pea mixture to a saucepan and add the water and salt and pepper to taste. Bring to a boil, add the rice, and stir. Reduce the heat when the water returns to a boil. Cook, uncovered, for about 25 minutes, or until the liquid is absorbed. This is usually served as a side dish.

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Baked Frankfurters and Rice(USDA)

Preheat oven to 350=B0 F. (moderate).
Line four 8x8-inch baking pans with heat-resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing.
Place rice in a large baking pan. Add salt and water. Stir. Cover and bake 30 minutes. Remove from oven and let stand for 5 minutes. Combine cooked rice with remaining ingredients. Pour one-fourth of the mixture into each 8x8-inch baking pan. Pack food tightly to avoid air pockets.
TO SERVE WITHOUT FREEZING Preheat oven to 400=B0 F. (hot). Bake 45 minutes or until pepper flakes and onion are tender.
TO FREEZE Cool for 30 minutes at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze for 10 to 12 hours before removing packages from the pans.
TO HEAT FROZEN FOOD Preheat oven to 400=B0 F. (hot). Remove freezer wrap. Place food in baking pan. Bake 1 1/4 hours or until center is hot.

NOTES : This recipe is for 24 servings (about 3/4 cup each). Directions are given for dividing the prepared food into four parts of six servings each. One part may be completely cooked and served at the time of preparation. The remaining parts may be frozen.

Ingredients   |   Category: Rice
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Baked Mushroom Rice

Combine all ingredients in a 1-1/2 qt casserole coated with nonstick cooking spray. Cover and bake at 350 degrees for 45 minutes or until rice is tender.
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Baked Pork Chops Risotto

Preheat oven to 350 degrees. Trim pork chops, if necessary. Season with salt and pepper. In large skillet over medium heat brown chops. Spread bottom of 13 x 9 x 2-inch baking dish with rice. Top rice with browned chops. On each chop arrange a green pepper ring, 1/2-inch thick, with a heaping teaspoon of chili sauce in center of it. Into drippings in skillet pour 2 1/2 cups water. Stir in onion soup mix. Bring to boil, then pour into corner of baking dish. Bake, covered, 1 hour or until chops and rice are tender.
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