Every Meal Rice
1/4 cup butter or margarine
1 (6oz.) Package wild rice
1 (8oz.) package sliced fresh mushrooms
3 green onions, chopped
1 (14oz.) can chicken broth
2 T. dry sherry
1/2 t. chopped fresh parsley
1/2 cup sliced almonds, toasted
Melt butter in medium saucepan over medium heat. Add rice and mushrooms and saute for 5 minutes. Add green onions and next 3 ingredients; bring to boil. Cover and reduce heat and simmer 1 hour and 5 minutes or until rice is done; drain excess liquid. Stir in parsley and sprinkle with toasted almonds.
Baked Rice, Cheese and Tomato
1 cup boiling water
5-oz. pkg. precooked rice
2 cups grated American cheese
1 1/2 t. salt
pepper
1/4 t. worcestershire sauce
2 cups medium cream sauce (recipe below)
3 tomatoes, sliced
Heat oven to 400. Pour water over rice; let stand. Add cheese and seasoning to cream sauce. Alternate rice, cheese sauce and tomato slices in greased 2 qt. baking dish. Bake 20-25 minutes until golden brown.
Cream Sauce
2-3 T. butter
2-3 T. flour
1/4 t. salt
1 cup milk
Melt butter in saucepan; blend in flour and salt and cook until bubbling together. Take off heat, add milk all at once; cook over low to med heat stirring constantly until thickened.
Black Beans with Cilantro Pesto Rice
Cilantro Pesto
1/3 cup pine nuts
1/2 cup freshly grated parmesan cheese
2 large garlic cloves
1 1/2 cups fresh basil leaves
1 1/2 cups packed fresh parsley leaves
2 T. lime juice
3/4 cup olive oil
Beans and rice
1 lb. dried black beans
1 ham hock
4 cups water
2 cups long grain rice
1/4 cup butter, softened
2 1/2 t. creole seasoning, diveded
1/8 t. cayenne
Beans must be soaked overnight in water 2 inches higher than the beans, or use the quick soak method on package.
Preheat oven to 350 and toast pine nuts. Cool completely. In blender mix pesto ingredients. Let flavors sit to absorb.
Drain beans. In a covered kettle add 2 inches cold water to drain beans and ham hock. Simmer beans until tender, about 1-1 1/4 hours. Drain beans, discard ham hock and keep beans warm. While beans are simmering, in a large heavy skillet bring 4 cups water to a boil and stir in rice and 1/2 t. seasoning. Cook rice covered over low undisturbed 18-20 minutes or until water is absorbed and rice is tender. Fluff rice with fork and add to beans. Stir in butter, pesto and creole seasoning and cayenne.
Lemon Rice Pilaf
2 1/2 t. freshly grated lemon peel
1 T. plus 1 t. fresh lemon juice
2 extra large egg yolks
1/4 cup heavy cream
2 T. butter
1 1/2 cups uncooked long grain white rice
3 cups low salt chicken broth
3 T. freshly grated parmesan cheese
3 T. minced fresh parsley
salt and pepper to taste
In a small bowl, combine lemon peel and juice, egg yolks and heavy cream. Whisk until blended and set aside. In a small saucepan, melt butter and add rice. Stir and cook briefly until rice turns opaque. Pour in chicken broth and sprinkle with salt. Heat to boiling and reduce heat to simmer. Cover and cook for 20-25 minutes. Just before serving fold lemon cream sauce into rice. Stir in parmesan and parlsy. Season with salt and pepper, serve immediately.
Savannah Red Rice
6 slices bacon
2 green peppers, chopped
2 onions, chopped
2 cups cooked rice
1 16oz. can stewed tomatoes
1 cup tomato sauce
1/2 t. red pepper flakes
salt and pepper to taste
Ham cooked shrimp or sausage, optional
1/4 cup parmesan cheese, grated
Preheat oven to 350. In a large skillet, fry bacon until crisp. Remove; chop when cool. Reserve drippings. Saute green pepper and onion in drippings until tender. Add rice, tomatoes, tomato sauce, pepper flakes and bacon. Season with salt and pepper. If using meat or fish, add now. Spoon into greased 2 qt. baking dish. Sprinkle with parmesan cheese over top. Bake 25-30 minutes until rice is dry.