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Rice Recipes
There are so many types of rice dishes out there that it could be hard to name them all. I have several to share. I'm sure that everyone else will have all the rest of them to share. Please help out and contribute that special rice recipe the you really like the most.Cool


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SEAFOOD DIRTY RICE In reply to
1 3/4 lb Small shrimp (see notes)
2 tb Unsalted butter
1 tb Vegetable oil
1/2 c Canned tomato sauce
3 tb Onions, chopped very fine
2 1/2 tb Green bell peppers, chopped
2 tb Celery, chopped very fine
1 t Minced garlic
1 t Salt
1 t White pepper
1 t Dried thyme leaves
1/2 ts Ground cayenne pepper
1 1/2 c Basic shrimp stock
1/2 c Heavy cream
3 1/2 c Basic cooked rice
3/4 c Green onions finely chopped
1 c Packed, lump crabmeat (1/2lb

NOTE: If shrimp with heads are not available, buy 1
pounnd shrimp with shells and substitute other seafood
ingredients for the heads in making the seafood stock.
Peel the shrimp and use the heads and shells to make
the stock; refrigerate shrimp until ready to use.
In a large skillet melt the butter with the oil.
Add the tomato sauce, onions, bell peppers, celery,
garlic, salt, white pepper, thyme and cayenne pepper;
saute over medium heat 5 minutes, stirring frequently.
Add the stock and continue cooking over high heat for
10 minutes, stirring occasionally. Stir in the rice,
green onions and crabmeat, keeping the lumps of
crabmeat intact as much as possible. Heat through and
serve immediately.



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SEAFOOD RICE In reply to
213 g Canned Alaska salmon
- (pink or red)
175 g Long grain rice
75 g Shelled prawns
2 ts Paprika
2 tb Sherry
-(or slightly more)
175 g Curd or cream cheese
4 Spring onions
-- trimmed and chopped

Drain the can of salmon, reserve the juice. Flake the
fish, set aside.

Cook the rice in a saucepan with the salmon juice and
450ml / 3/4pint boiling water.

Put the prawns, paprika, sherry and cheese into a
blender. Blend until well chopped then heat in a
saucepan until almost boiling. Stir in the flaked
salmon. Warm through but do not boil. Stir the onions
into the cooked rice. Pile onto individual serving
plates and pour the salmon sauce over.

Serves 2. Approx. 440 kcals per serving

From: On the Wild Side - Alaska Canned Salmon Recipes
Reprinted with permission from Alaska Seafood
Marketing Institute Meal-Master compatible recipe
format courtesy of Karen Mintzias



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SESAME VEGETABLE RICE In reply to
This recipe is good with trout or salmon dishes

1 c Brown rice, cooked
Unrefined vegetable oil,
-as needed
3 c Thinly sliced mixed
-vegetables (whatever's
-available -- carrots, celery,
-broccoli, squash, cabbage,
-beans, mushrooms)
1/4 c Sesame seeds
1 T Bragg's Liquid Aminos

When rice is almost ready, toast sesame seeds in a dry, heavy skillet over
medium heat until they brown and smell fragrant. Set them aside in a small
bowl.

In the same skillet saute vegetables in 1 tablespoon oil, beginning with
those that take longest to cook. You can also stir-fry them with a small
amount of liquid, covered. Do not overcook; vegetables are ready when
heated through.

Serve vegetables over rice, sprinkled with seasme seeds and topped with
liquid aminos to taste.



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SPICY RICE #1 In reply to
this recipes goes good with any baked fish.

225 G, 8 oz long grain brown
Rice
5 ml 1 tsp ground turmeric.
1 Stick cinnamon.
1 Bay leaf.
4 Green cardamum pods.
6 Black pepper corns.

Put all the ingredients in a saucepan with enough
water and bring to the boil. Cook for 35 minutes or
until the rice is tender.



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Spicy Rice #2 In reply to
Try this one with any fried or baked fish recipe.

Spicy Rice

1 large onion, chopped
1 large green bell pepper, chopped
1 large red pepper, chopped
4 cups cooked rice
~1/2 cup hot salsa (home made if you have it)
2 tomatoes chopped

In a large non stick fry pan on low heat add onion and
peppers. Stir frequently so they don't scortch. When
soft, add the salsa and tomatoes and heat until bubbly.
Add the cool rice and stir continuously until all is
heated through and hot.

After the first helping, I added 1/2 c. cut corn that
was left over which added more color and texture.
This was an excellent one dish dinner.



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Spicy Rice with Vegetables #1 In reply to
1 c Green chilies, diced
1 c Green bell pepper, diced
1 c Celery, diced
1 c Onion, diced
4 tb Butter
1 tb Honey
1 1/2 c Brown rice
3 c Water
1 Apple, chopped
1/2 c Almonds, chopped

Saute vegetables in butter and honey. Add rice and continue to saute until
onions are clear. Add water, and boil 5 minutes. Turn heat to low; let
rice absorb water, about 35 minutes. In last 5 minutes of cooking, add
apple and almonds.



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Spicy Rice with Vegetables #2 In reply to
Yield: 4 servings

1 c Green chilies, diced 1 tb Honey
1 c Green bell pepper, diced 1 1/2 c Brown rice
1 c Celery, diced 3 c Water
1 c Onion, diced 1 Apple, chopped
4 tb Butter 1/2 c Almonds, chopped

Saute vegetables in butter and honey. Add rice and continue to saute until
onions are clear. Add water, and boil 5 minutes. Turn heat to low; let
rice absorb water, about 35 minutes. In last 5 minutes of cooking, add
apple and almonds.



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SPANISH RICE In reply to
Excellent with fish tacos, carne asada or any other Latin Dish.

1 sm Onion
2 ts Oil
1 Clove garlic
1 t Cumin
1 t Paprika
1/2 Red bell pepper -- chopped
1/2 ts Oregano
1 c Brown rice
1/2 ts Salt
2 c Water

Chop onion and saute in oil with garlic clove. When onion is translucent,
add cumin, paprika, and red bell pepper and cook a moment more, until
spices
are fragrant. Mash garlic clove with a fork. Add oregano, rice, salt and
water. Bring to a boil, then reduce heat and simmer on lowest flame for
about an hour, until done.



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Tex Mex Hot Rice In reply to
1/2 c Uncooked rice
2 tb Lard or bacon drippings
1 ea Large onion, finely chopped
4 ea Ripe tomatoes, chopped
4 c Chicken stock, boiling
1/2 ts Salt
3 tb Ground mild or hot red chile

Rince the rice well with several washings of cold
water. Heat the lard or bacon drippings in a large
heavy skillet. Add the rice and stir until it becomes
brown. Add the onion and cook until it is golden. Add
the tomatoes, boiling stock, salt, and chile. Add
chile 1 Tbsp at a time, tasting after each addition.
Add more salt if you prefer the rice saltier. Steam
until rice is fluffy, about 15 minutes. After 15
minutes, check doneness and cook a bit more if needed.



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Basic Rice with Peas In reply to
  • 2 cups water
  • 1 cup long grain rice
  • 1-1/2 cups green peas
  • 2 tsp. unsalted butter

Combine water, salt and pepper to taste in a medium saucepan over high heat and bring to a boil. Stir in rice and return to a boil. Immediately reduce heat to low, cover saucepan and simmer 10 minutes. Add peas without stirring. Cover saucepan and simmer another 8-10 minutes, or until rice is tender and liquid is absorbed. Add butter and fluff with a fork before serving.

Per serving: calories 225, fat 2.4g, 10% calories from fat, cholesterol 5mg, protein 5.8g, carbohydrates 44.1g, fiber 3.0g, sugar 3.4g, sodium 118mg, diet points 4.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 2.7, Lean meat: 0.0, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0


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Re: [tubeN2] Rice Recipes In reply to
RISSOTO ALLA MILANESE

Ingredients

1 minced onions
6 tablespoons softened butter
1 pound Arborio rice (1 pound)
1/2 cup dry white wine
5 to 6 cups chicken broth, warmed
Salt and white pepper
1/3 cup grated Parmesan cheese

Steps
In a heavy saucepan over medium heat, cook the onions in three tablespoons of the butter, stirring occasionally, for three minutes. Add the rice and stir to coat it with the butter. Add the wine and simmer, stirring, until it is reduced by half. Add half of the chicken broth and simmer, stirring constantly, until almost all of the liquid is absorbed. Stirring constantly, add the remaining broth, about 1/2 cup at a time, until the rice has absorbed all of the liquid before adding the next 1/2 cup. The cooking time will be about 25 minutes. The risotto will be creamy but still al dente. Add the remaining butter and season to taste with the salt and white pepper. Add the cheese and stir to combine. Serves 6
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Almond Rice In reply to
1 1/2 cups long-grain rice, uncooked
1 can cream of mushroom soup, undiluted
1 (4 ounce) can mushroom stems and pieces, undrained
1 (2 1/4 ounce) package slivered almonds, toasted
1/2 cup butter or margarine, melted
1/4 teaspoon ground nutmeg
Cook rice, omitting salt. Stir in mushroom soup and remaining ingredients. Spoon into a lightly greased 12 x 8 x 2-inch baking dish. Bake, uncovered, at 350 degrees F for 30 minutes or until thoroughly heated.
Serves 6
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Baked Spanish Rice with Seafood and Sausage In reply to
1 (6 1/2 ounce) can chopped clams
1 (14 1/2 ounce) can reduced-sodium peeled and diced tomatoes
1 (8 ounce) bottle clam juice
1/2 pound turkey kielbasa sausage
2 tablespoons olive oil, divided
1 cup finely chopped onion
2 medium cloves garlic, peeled and minced
2 bell peppers (red and yellow or green), stemmed,
seeded and thinly sliced
1 small bulb fennel, cored and finely chopped
About 6 tablespoons water
1/4 cup dry white wine or 3 tablespoons chicken
broth mixed with 1 tablespoon lemon juice
Optional: 1 teaspoon saffron threads
1 1/2 cups long-grain white rice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 pound medium-size cooked, peeled and deveined prawns
8 black olives (Kalamata or oil-cured), pitted and coarsely chopped
1/2 cup coarsely chopped parsley
Lemon wedges
Preheat oven to 325 degrees F.
Drain the juice from the clams into a 4-cup measuring cup. Refrigerate the clams. Drain the juice from the tomatoes into the measuring cup; reserve the tomatoes. Pour the bottled clam juice into the cup; add water to equal 3 1/4 cups liquid.
Remove the skin from the kielbasa; cut into 1/2-inch slices. Heat 1 teaspoon olive oil in a 12-inch skillet over medium heat. When hot, put the kielbasa into the pan and sauté until golden and cooked through. Remove from the pan.
Put the remaining oil into the pan. Add the onion and sauté 4 minutes.
Stir the garlic, bell peppers and fennel into the onions. Add a couple of tablespoons water and sauté the vegetables until softened, about 10 minutes. Add additional water if necessary to keep the vegetables moist.
Put the tomatoes into the pan along with the wine or broth mixture and saffron. Simmer 5 minutes. Put the rice into the pan, stirring to coat with the vegetable mixture. Season with salt and pepper.
Pour the clam juice mixture into the pan and bring to a boil, stirring well. Cover and put on center rack of oven. Bake 20 minutes.
Spread the clams, kielbasa, shrimp and olives on top of the rice; do not stir in at this point. Recover the pan, put back into the oven and cook 10 minutes.
Remove from the oven and fold all of the ingredients together. Set aside, covered, 10 minutes. Sprinkle the parsley on top and serve with lemon wedges.
Yield: 6 servings
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Baked Wild Rice In reply to
2 cups uncooked wild rice
1 can tomatoes
1 teaspoon butter
1/2 pound grated sharp cheese
12 stuffed green olives
2 large cans whole mushrooms
Salt and pepper
Rub a 13 x 9-inch pan with butter. Add all ingredients and mix well. Bake at 350 degrees F for 1 1/2 hours. If desired, put extra cheese on the top and brown.
Serves 12.
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Bloody Mary Rice In reply to
12 ounces Bloody Mary Mix
1 cup water
Tabasco Sauce to taste
4 strips bacon, cooked and crumbled
6 tablespoons butter
1 teaspoon chopped garlic
1/2 cup chopped onion
2 stalks celery, chopped
1 cup long grain rice
Combine Bloody Mary Mix, water, Tabasco Sauce, crumbled bacon, butter, garlic, onion, and celery and bring to boil. Add rice, reduce heat to simmer, cover and cook about 25 minutes until all liquid is absorbed.
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Brazilian Rice In reply to
3 cups water
2 cups raw brown rice
1 teaspoon salt
3 tablespoons butter
1 teaspoon chili powder
1/8 teaspoon garlic powder
1 teaspoon brown sugar
1 teaspoon very finely grated orange rind
1 cup sliced Brazil nuts
1/2 cup chopped black olives, drained
Boil the water. Add rice, salt, butter, chili powder, garlic powder, brown sugar and grated orange rind. Stir briefly; cover. Lower heat and cook for 30 to 40 minutes or until moisture is absorbed and rice is tender. Stir in nuts and black olives. Cover and let stand for several minutes over very low heat.
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Brown Rice In reply to
1/2 cup (1 stick) butter or margarine
1 cup uncooked rice
1 can beef broth
1 can French onion soup
1/2 cup grated Parmesan cheese
Mix all ingredients together, and bake, covered, at 350°F for about 1 hour.
Stir before serving.
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Buttered Rice In reply to
2 cups water
1 cup rice
1/4 cup (1/2 stick) butter or margarine
Salt, to taste (optional)
Pour water into a casserole dish, then add rice. Salt to taste; slice butter or margarine on top. Cover. Bake at 300 degrees F until water is absorbed and rice is done.
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Caribbean Rice In reply to
1 onion, diced
2 cloves garlic, minced
1 tablespoon oil
1 (3 1/2 ounce) can green chiles, drained
1/2 teaspoon salt
1 (15 ounce) can red kidney beans, drained
1 cup canned pineapple chunks, drained and halved
1/2 cup toasted slivered almonds
5 cups hot cooked rice
Sauté onion and garlic in oil for 10 minutes. Purée in food processor or blender with chiles and salt. Stir together purée, kidney beans, pineapple, almonds and rice.
Makes 4 servings.
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Cheeseburger Rice In reply to
1 pound ground beef
1 small onion, chopped
1 1/2 cup water
1/2 cup ketchup
2 tablespoons prepared mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups Minute original rice, uncooked
1 cup (4 ounce) shredded Cheddar cheese
Brown meat and onion in large skillet on medium-high heat; drain fat. Stir in water, ketchup, mustard, salt and pepper. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
Fluff with fork. Sprinkle with cheese; cover. Let sit for about 3 minutes until cheese melts.
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Creamy Rice Pilaf In reply to
2 beef bouillon cubes
2 1/4 cups boiling water
1 cup regular long grain rice
1 cup carrot slices
2 tablespoons scallion slices
1 tablespoon margarine
1/2 teaspoon dillweed
8 ounces cream cheese, cubed
2 tablespoons mayonnaise
Dissolve bouillon in water in saucepan; add rice, vegetables, margarine and dill weed. Cover; simmer 20 minutes or until water is absorbed and rice is tender. Remove from heat. Add cream cheese and mayonnaise; stir until cream cheese is melted.
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Festive Rice Salad In reply to
1 package Fried Rice-A-Roni® with almonds
1 green bell pepper, diced
1 bunch scallions, diced
1 jar marinated artichoke hearts
1 cup black olives, diced
Toasted sliced almonds
1 can water chestnuts
Cook rice according to package directions and chill. Drain and slice water chestnuts and add toss with remaining ingredients.
Serve chilled.
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Five-Greens Rice In reply to
3 1/3 cups water
1 1/2 cups uncooked long-grain white rice
3/4 tablespoon salt
1/4 cup flat leaf parsley
1/4 pound chopped fresh spinach leaves
1/4 pound chopped fresh mustard greens
1/4 pound chopped fresh kale
1/4 cup chopped scallions, both white and green parts
1 tablespoon vegetable oil
Salt (optional)
In a large saucepan, bring water to boil over high heat. Stir in rice and salt. Cover and reduce heat to medium-low and simmer 20 minutes. Remove from heat, let stand, covered for 5 minutes or until water is completely absorbed. Fluff with a fork. Leave rice, covered, and reserve.
Fill a large bowl with ice water and set aside. Bring a large saucepan of water to a boil. Add parsley, spinach, mustard greens, kale and scallions and blanch for 1 minute. Strain, reserving 1/4 cup of the cooking liquid and place greens in ice bath to stop the cooking process. Strain greens and place them in a blender or food processor. Process, using just enough of the reserved cooking liquid to purée the greens. Place purée in a fine mesh strainer over a bowl and press, using a rubber spatula to remove liquid, reserving 1/4 cup.
Heat a large skillet over medium heat. Add oil, reserved liquid and greens. Stir and immediately add the cooked rice. Cook for 2 to 3 minutes, stirring constantly until the rice is heated through. Taste and check the seasoning, adding salt if desired.
Makes 12 servings.
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Flavored Rice In reply to
Start with 1 cup uncooked rice. When cooked, stir in one of the following choices:
3 green onions, chopped, and 1/4 cup chopped fresh basil, mint, or parsley
1 teaspoon curry powder and 1 unpeeled Granny Smith apple, diced
1 clove garlic, minced, 3 tablespoons chopped parsley, and 2 teaspoons lemon peel
2 carrots, shredded, and 2 teaspoons chopped fresh thyme
1 zucchini, shredded, and 1 teaspoon chopped fresh rosemary
1/4 cup Parmesan cheese and 2 tablespoons chopped fresh basil
1/3 cup raisins, 1 teaspoon grated orange peel, and 1/4 cup mango chutney
2 teaspoons soy sauce, 1 teaspoon grated fresh ginger, and 1/2 teaspoon sesame oil
1 tablespoon chopped fresh mint and 1/4 cup crumbled feta cheese
1/3 cup bottled salsa and 2 tablespoons chopped fresh cilantro
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