Suggestions for recipes? Let me hear from you at:
tldunklin@hotmail.com
September is National Rice Month!
ORANGE RICE
1 stick butter
1 onion, chopped
1/2 orange rind, grated
1 cup celery, chopped
1 cup orange juice
1 cup water
1 cup uncooked rice
Saute onion in butter. Add orange rind and celery. Brown slightly. Add orange juice and water. Bring to a boil. Add uncooked rice and bake at 350 for 1 hour.
GREEN RICE
4 cups cooked rice
1 pkg chopped spinach
1/2 green pepper, chopped
1/4 onion, chopped
1 cup whipping cream
4 eggs, separated
1/3 cup parmesan cheese
1/2 tsp paprika
3/4 tsp salt
Cook spinach according to directions. Whip cream. Beat yolks and whites separately. Combine all ingredients except whites. Fold in egg whites last. Bake in 3 quart dish in a pan of hot water at 350 for 45 minutes.
SAUCE:
1 cup sour cream
3 tbls chopped chives or green onions
1/2 tsp salt
Mix together and serve over rice.
RICE SALAD
2 cups cooked rice
1 jar chopped pimentos
1/2 cup chopped celery
1/2 cup chopped bell pepper
1/2 cup chopped green onions
1/2 cup Italian dressing
1/4 cup soy sauce
Mix well and chill.
BAKED RICE
1/2 cup chopped celery
1 onion, chopped
1 bell pepper, chopped
2 tbls butter
3 cups cooked rice
1/2 cup chopped mushrooms
1 jar chopped pimentos, drained
1 can cream of celery soup
1/2 cup milk
Salt and pepper to taste
Crushed Ritz crackers
Saute vegetables in butter. Combine with rice. Add soup and milk and mix well. Add seasonings. Put in casserole and top with Ritz. Bake at 350 for 45 minutes.
CURRIED RICE
2 1/4 cups raw rice
1 stick butter
2 tsp curry powder
3 tsp salt
4 1/2 cups chicken broth
Saute rice in butter until golden. Add other ingredients. Cover and cook for 20 minutes until rice is tender.
SUPREME RICE
1 cup rice
2 cups chicken broth
1 cup sour cream
2 tbls chopped jalapeno peppers
1 1/2 tbls jalapeno juice
1/3 cup Italian dressing
1 can water chestnuts, sliced and drained
1 pound shredded Monterey Jack cheese
Cook rice in chicken broth. Add other ingredients except cheese. Put 1/2 mixture in a casserole, add 1/2 cheese. Add remaining rice mixture and top with remaining cheese. Bake at 350 for 30 minutes.
BLACK BEANS AND RICE
1 onion, chopped
4 cloves garlic, chopped
2 tbls olive oil
1 15 oz can black beans, rinsed and drained
1 14 oz can Mexican stewed tomatoes (Rotel)
1/4 tsp cayenne pepper
2 cups cooked rice
Chopped cilantro
Saute onion and garlic in oil. Add beans and tomatoes. Simmer for 15 minutes. Serve over hot rice. Garnish with cilantro.
RICE PUDDING
3 eggs
1/2 cup sugar
1/4 tsp salt
1/2 tsp vanilla or lemon extract
3 cups scalded milk
3/4 cup cooked rice
Raisins (optional)
Nutmeg
Beat eggs, add sugar, salt and flavorings. Pour in scalded milk. Add rice and raisins. Pour into casserole dish. Sprinkle with nutmeg. Set in a pan of shallow water. Bake at 350 for 45 minutes or until set. Serve with vanilla ice cream.
