Green Rice Casserole

Ingredients

• 3 cups cooked rice
• zest and juice of 1 lemon
• 1 clove garlic, minced
• ⅓ cup chopped onion
• ¼ cup finely diced green pepper
• 1 cup Italian parsley
• ½ cup cheddar cheese grated
• 2 eggs, beaten
• 1 can evaporated milk (10 oz)
• ½ cup vegetable oil
• 1 tablespoon salt
• ½ teaspoon seasoned pepper
• paprika, for topping

Directions

Preheat oven to 350˚F.

Add lemon juice, garlic, onion, green pepper, and parsley to rice and mix well. Then add cheese and evaporated milk and mix well again before adding the two eggs, oil, salt, and pepper. Mix one last time.

Pour into a greased casserole dish. Sprinkle the top with paprika, and bake for 45 minutes.

 

Recipe: Paula Deen

Yellow Rice

 3 Tbsp butter

 1 cup long grain white rie

 1 tsp fresh minced garlic

1 tsp onion powder or dried minced onion

1 tsp ground turmeric

2 cups chicken broth

1/2 tsp Kosher salt or to taste

ground black pepper to taste

2-3 Tbsp fresh cilantro, chopped

1.  Heat butter in a large saucepan over medium heat

2.  Add the rice and gently stir until rice begins to lightly brown.

3.  Add garlic, onion powder, and turmeric and stir until well mixed in.

4.  Slowly stir in chicken broth and raise heat to medium-high.  Add salt and pepper to taste.

5.  Bring the mix to a boil then turn the heat to low and cover the pan with a lid.

6.  Simmer for 20-25 minutes.  Remove from heat and add cilantro, and fluff with a fork.

Serves 4

Recipe:  Fav family recipes

Restaurant Style Mexican Rice

 Prep Time:  5 minutes    Cook Time:  20 minutes    Total Time:  25 minutes    

 Serves 6

3 Tbsp vegetable oil

1 cup long grain rice, uncooked

1 tsp minced garlic

1/2 tsp Kosher salt

1/2 tsp cumin

1/2 cup tomato sauce

14 oz chicken broth

3 Tbsp fresh cilantro, finely chopped

1.  Heat oil in a large sauce pan over medium heat.  Add the rice and gently stir until rice begins to lightly brown.  Add the garlic, salt, and cumin and stir the rice until it looks golden.

2.  Add the tomato sauce and chicken broth and turn the heat up to medium high.  Bring the mix to a boil then turn the heat to low and cover the pan with a lid.  Simmer for 20 to 25 minutes.

3.  Remove from heat and fluff with a fork, then stir in chopped cilantro.

Mushroom RIce Pilaf

 1/2 Tbsp olive oil

1 small onion, diced

6 large mushrooms, chopped

3/4 cup brown rice

1 3/4 cups vegetable broth

salt and pepper, to taste

On medium heat add oil in a small sauce pan and onions; let onions cook until translucent.  Add mushrooms to the pot stirring occasionally, about 5 minutes.  Stir in rice and let it cook for 3 minutes.

Stir in vegetable broth, add salt and pepper and cover with lid; reduce heat to low and let cook for 25 -50 minutes or until the rice is tender.

Sheet Pan Shrimp Fried Rice

 2 Tbsp toasted sesame oil

2 Tbsp soy sauce

1 Tbsp sambal oelek (ground fresh chili paste)

1 Tbsp rice vinegar

1 tsp fish sauce

3 cups cooked long grain white rice, at room temperature

1 cup matchstick carrots

1 cup finely chopped red bell pepper

1/2 cup finely chopped yellow onion 

1/2 cup plus 2 Tbsp sliced scallions

2 large eggs, lightly beaten

1 lb large peeled deveined raw shrimp

1 cup frozen sweet peas, thawed

 

1.  Preheat oven to 450 degrees.  Whisk together sesame oil, soy sauce, sambal oelek, rice vinegar, and fish sauce in a small bowl.  Stir together rice, carrots, bell pepper, onion, and 1/2 cup of the scallions in a large bowl.  Add sesame oil mixture to rice mixture; stir well  to fully coat.

2.  Spread rice mixture in an even layer on a rimmed baking sheet.  Bake in preheated oven until rice begins to toast on outer edges,  about 15 minutes.  Remove from oven.  stir; drizzle evenly with eggs, adn top with shrimp.

3.  Return rice mixture to oven; bake at 450 degrees until shrimp is opaque and cooked through and eggs are cooked through, 5 to 7 minutes.  Remove from  oven, transfer mixture to a large bowl.  Add peas; toss to combine until peas are warmed through, about 1 minutes.  Sprinkle with remaining 2 Tbsp scallions, serve immediately. 

Serves 4

Mexican Rice

 3/4 cup oil

1 cup rice

1/2 green bell pepper, chopped

1/2 onion, chopped

1 cup boiling water

1/2 tsp salt

1/2 Tbsp cumin

1/2 Tbsp garlic powder

1/2 Tbsp pepper

1/2 can (8 oz) tomato sauce

In skillet add oil  rice, bell pepper and onions.  Soften and brown up stirring constantly.  Add seasonings ans tomato sauce.  Add the rice mixture into a saucepan of boiling water.  Bring back to a boil, put lid on and simmer for 16 minutes.  Serve.

Note:  This recipe has been halved.  Double it for more servings suited for family size.

Recipe:  Mama Sue

Fried Rice

 3 eggs, beaten

protein (spam, chicken, pork, etc), cut into small pieces

1/2 cup frozen peas

1 carrot, chopped small

2 green onion, chopped

1/2 tsp salt

cold cooked (left over) rice

1 tsp chicken bullion granuales or 1 tsp soy sauce and 1/4 sugar

pinch of white pepper

1/4 tsp sesame oil

In a skillet pour 1/2 tsp oil and fry up the chopped protein.  Add the carrots and whites of the green onions. Set aside.  In skillet pour 1/2 tsp oil and scramble the eggs.  Set aside.  In skillet pour 1/2 tsp oil as needed and add the cold rice.  Add 1/2 tsp salt adn bullion or soy sauce/sugar. 

Add back to skillet with the rice the protein/vegetables and scrambled eggs. Add the frozen peas and the green  tops of the green onions.  Add 1/4 tsp sesame oil to finish and mix together well.   Serve.

Recipe:  Emmymade

Mushroom Risotto

 4 Tbsp butter

8 oz baby Bella muchrooms, cleaned and sliced

1/4 tsp salt

1/2 tsp garlic powder

4 cups water

4 Tbsp Better Tan Bouillon Seasone Vegetable Base or Vegetable broth w/o water added

1/2 cup arborio rice

 1 cup shredded Parmesan cheese

1 cup heavy cream

parsley, optional for garnish

1.  Add sliced mushrooms to a medium/large skillet over medium heat. 

2.  Season mushrooms with salt, garlic powder.

3.  Saute about 10 minutes until soft.  Pour mushrooms onto a plate and set aside, leaving leftover mushroom juices in the pan.

4.  Pour water into a small sauce pan and stir in Better than Bouillon Seasoned Vegetable Base.

5.  Place sauce pan onto the stove top over low heat just to warm it up.

6.  Add butter to skillet and melt.

7.  Once butter is melted, add in the arborio rice and stir.  Let it toast in the melted butter for about 3 minutes, stirring occasionally.

8.  Stir in one cup of the warm broth and stir.  Again, let the rice simmer while stirring until the liquid is gone.

10. Contiue this process until all of the broth has been added and absorbed.  This should take about 30 minutes.

11. Once the last cup of broth has almost been completely absorbed, stir in mushrooms.

12. Add in shredded Parmesan cheese and heavy cream.

13. Simmer for about 10 minutes while stirring.

14. Rice should be creamy with a slight bite to it.

15. Risotto should be served as soon as it is finished cooking.

16. Garnish with chopped parsley.

* Note: Instead of the water and Better Than Bouillon Seasoned Vegetable Base you can use 4 cups of vegetable broth.

Sesame Chicken Fried Rice

 1 head cauliflower 

1 chicken breast, cut into small pieces

2 cups peas and carrots, frozen

2 Tbsp soy sauce

3 eggs

2 Tbsp sesame seeds

In a food processer blend the cauliflower into very small pieces or use a grater.  In a skillet in oil cook the chicken breast. To skillet add frozen vegetables, soy sauce, and cauliflower rice.  Move rice mixture to the sides of the skillet and in the middle cook the eggs until scrambled.  Add the sesame seeds and mix all together.  Serve.

Chicken and Rice Soup

 2 lbs boneless skinless chicken breasts

1 tsp salt

1/2 tsp pepper

2 Tbsp olive oil, divided

1 medium white onion, diced

1 cup sliced carrots

1/2 cup sliced celery

1 cup white rice

1 Tbsp freshly grated ginger

1 Tbsp minced garlic

8 cups low sodium chicken broth

1 tsp dried thyme

1 tsp dried oregano

1 cup heavy cream (optional)

1/4 cup lemon juice

1.  Season chicken breasts with salt and pepper.  Heat a large soup pot over medium high heat.  Add in 1 Tbsp of olive oil.  Sear chicken breasts in olive oil for 2 minutes per side until golden brown, but not cooked through.  Remove from pot and set aside.2...Add in remaining 1 Tbsp olive oil to the pot.  Add in rice, ginger, and garlic and toast for 2-3 minutes.

2.  Return chicken to pot.  Pour in chicken broth and season with thyme and oregano.  Simmer for 15 minutes, until chicken is cooked through.

3.. Use tons to remove chicken  from pot.  Shred and return to pot.  Pour in heavy cream (if using).  Cook for an additional 5 minutes, until rice and vegetables are soft.

4.  Remove from heat and stir in lemon juice.  Season with additional salt and pepper  to taste.

 

 

 

Notes:

Chicken Thighs- will nee to simmer for approximately 30 to 40 minutes are ae preferred when using brown or wild rice due to the longer cook times.

Brown Rice:well need to cook for approximately 50-60 minutes.

Wild Rice: will need to cook for approximately 40-45 minutes.

*If the rice absorbs too much liquid for your liking, add more chicken broth to taste.

Beef Stroganoff

 Chuck Roast, cut into strips

3 large onions, chopped

2-3 cans cream of mushroom soup

1-2 cans of water

2 Tbsp Worcestershire sauce

1 Tbsp garlic powder

1 large (pint) sour cream

8 oz mushrooms , chopped (optional)

 

1.  Cut beef roast into strips.  Brown them in oil in batches (maybe 3 don't crowd)

2. After browning beef put into a large pot.  In the pan you just browned the beef saute the chopped onions using the dripping for grease.  

3.  To the beef add soups and water and cooked onions and mushrooms (optional).

4.  Add Worcestershire sauce, garlic powder and let simmer for 1 hour.  (can do a day before and chill until needed.

5.  Before serving mix in sour cream.  

Note: can serve with egg noodles, rice (a heaping cup) and green beans with 1-2 Tbsp onion flakes.

Sheet Pan Fried Rice with Tofu

 rice ( cooked white or leftover)

tofu

frozen vegetables

soy sauce

sesame oil

fresh ginger

garlic, minced

Whisk together in a small bowl soy sauce, sesame oil, ginger and garlic.  In a large bowl add rice, tofu, frozen vegetables and salt.  Combine wet to dry ingredients and mix.  Spread out in an even layer on a parchment papered baking sheet.  Cover with aluminum foil.  Bake in a 375 degree oven for 10 minutes.  Take off aluminum foil and bake for another 15 minutes.

Rice Pudding

 2 cups milk, or non-dairy alternative

1/2 cup sugar

3/4 cups long grain white or brown rice

1/4 tsp salt

1 egg, beaten

1/2 tsp vanilla extract

1/4 cup dried fruit

cinnamon or nutmeg for sprinkling on top

Tip:  for extra cinnamon flavor, boil rice with a cinnamon stick added to the water

1.  First rinse uncooked rice with cold watear.2.  Bring 1 1/2 cups of water to a boi.

3.  Add rice, reduce heat, and cook for approximataely 20 minutes until tender.

4.  In large pot add rice, 1 1/2 cups milk, sugar and salt.

5.  Stir rice constantly to avoid rice from sticking to bottom of pot.

6.  Cook until mixture is a thick and creamy texture, approximately 20 minutes.

7.  Remove pot from heat, and while still hot, add remaining 1/2 cup milk, beaten eggs (add very slowly while stirring pot), vanilla, and optional dried fruit (such as raisins).

8.  Return to medium heat and stir again until slightly thickened (5-10 minutes max).

9.  Remove from heat, and pour into containers.  Top with a sprinkling of cinnamon or nutmeg for garnish as desired.

10.  Refrigerate before serving.

Rice Pudding

 3-4 eggs

3/4 cup sugar

2 cups milk

2 cups cooked leftover rice

1 tsp vanilla

2 handfuls raisins

6 Tbsp butter

In a large bowl mix together ingredients and top with the butter.  Pour into a 9x13 casserole dish and bake at 375 degrees for 30-40 minutes.  The pudding should have a little jiggle to it.

Fried Rice

 Prep Time: 15 minutes   Cook Time: 30 minutes   Total Time: 45 minutes

Serves: 8

2 cups enriched white rice

4 cups water

2/3 cup chopped baby carrots

1/2 cup frozen green peas

2 Tbsp vegetable oil

2 eggs

soy sauce to taste

2 Tbsp sesame oil, to taste

1.  In a sauce pan, combine rice and water.  Bring to a boil.  Reduce heat, cover, and simmer for 20 minutes.

2.  In a small saucepan, boil carrots in water about 3 to 5 minutes.  Drop peas into boiling water, and drain.

3.  Heat wok over high heat.  Pour in oil, then stir in carrots and peas; cook about 30 seconds.  Crack in eggs, stirring quickly to scramble eggs with vegetables.  Stir in cooked rice.  Shake in soy sauce, and toss rice to coat.  Drizzle with sesame oil, and toss again.

Asparagus, Wild Rice and Quinoa Salad with Lemon Turmeric Vinaigrette

 1 cup chopped asparagus

3 cups baby spinach

1 cup cooked wild rice from 1/2 cup uncooked

1 cup cooked quinoa

For the Vinaigrette:

3 Tbsp olive oil

1 Tbsp lemon juice

1 Tbsp apple cider vinegar

1 tsp Dijon mustard

1/2 tsp raw honey or maple syrup

1/4 tsp turmeric

salt and pepper to taste

1.  Bring about 3 cups of water to boil, add asparagus and cook for about 2 minutes, until they're starting to get tender.  Pour through a strainer and rinse with cold water to stop the cooking process.  Set aside while you assemble the salad.

2.  Add spinach, wild rice, quinoa and asparagus into a large bowl.

3.  Whisk together the vinaigrette ingredients then pour over salad and toss to combine.  Serve immediately or store in the fridge for up to one day.

Mushroom and Arugula Risotta

 1 onion, chopped

5 -6 Tbsp olive oil

1 bunch asparagus, cut into 1 inch pieces

8 oz mushrooms, chopped

1 tsp garlic

Arborio rice

salt

chicken stock

1/2 juice of a lemon

1/2 cup peas

1/2 cup heavy cream or half and half 

4 Tbsp butter

3 Tbsp Parmesan cheese

handful of Arugula

In a large pot heat olive oil and saute onion. Add asparagus and mushrooms, garlic. Let cook for a few minutes while mixing. Add rice and salt. Add 1 cup of chicken stock.  Ladle warm chicken stock one at a time to rice mixture.  Mixing constantly and adding more chicken stock when needed to cook up the rice and vegetables.  Take off flame.  Add lemon juice, peas, cream, butter and Parmesan cheese to cream up the rice.  Add a handful for arugula and combine.

 

Cilantro Lime Rice

 Total Time:  25 minutes

1 cup extra long grain rice or basmati rice

1/2 lime (juice of)

2 cups water

1 tsp salt

3 Tbsp fresh chopped cilantro

3 tsp vegetable oil

1.  In a small heavy pot, add rice, water, 1 tsp oil and salt.

2. Boil on high until most of the water evaporates.  When the water just skims the top of the rice, reduce to low and cover about 20 minutes.

3.  Shut off flame and keep covered and additional 5 minutes.

4.  In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.  

Goes well with Barbacoa Beef and Corn Salsa

 

Recipe: Nicole Schellhous/ SkinnyTaste

Seasoned White Rice

 parsley flakes

1 cube vegetable or chicken bouillon

1 cup rice, long grain

salt and pepper

1 Tbsp olive oil

1 Tbsp butter

1 3/4 cup water

Mix together in pot and follow rice package instructions.

Recipe: Roxanne Roberts

Easy Fried Rice

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes

3 cups cooked rice

2 Tbsp sesame oil

1 small white onion, chopped

1 cup frozen peas and carrots, thawed

2-3 Tbsp soy sauce (more or less to taste)

2 eggs, lightly beaten

2 tbsp chopped green onions, optional

1. Preheat large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
2. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
3. Add the rice to the veggie and egg mixture. Pour the soy sauce on top Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

Recipe Notes:

Day old cold rice works best and prevents the rice from being mushy.