MAHONY'S RICE
5 strips lean bacon, diced
1 medium onion, diced
1 medium green bell pepper, diced
8 cloves fresh garlic, chopped
1 cup long grain white rice, rinsed in cold water
1/3 cup plus 2 tablespoons soy sauce
1 2/3 cups water
6 tablespoons finely chopped fresh parsley, divided use
1 (8 oz.) can button mushrooms, drained, divided use
1/3 lb. cooked cocktail shrimp, fresh not canned, divided use
1 (4 oz.) jar diced pimentos, drained, divided use
Fry bacon until crisp. Drain thoroughly and set aside.
Fry onion, pepper and garlic in bacon grease until onions are translucent. Drain thoroughly and add to bacon.
In saucepan combine rice with soy sauce and water and bring to a boil. Cover tightly, reduce heat and simmer for about 20 minutes or until all liquid is absorbed.
Remove lid leave pan on very low heat to drive off any remaining moisture.
After about 10 minutes, stir in bacon mixture, add half the parsley and almost all of the mushrooms, shrimp and pimentos, saving some of each for garnish. Mix and transfer to a shallow serving dish and garnish with reserved ingredients as desired. Serve at once.
TO MAKE AHEAD:
May be made in the morning, refrigerated and reheated just before serving.
Makes 6-8 servings
Recipe contest entry: Neil Mahony, Ventura, CA
Source: The Complete Garlic Lover's Cookbook, From Gilroy, the Garlic Capital of the World
5 strips lean bacon, diced
1 medium onion, diced
1 medium green bell pepper, diced
8 cloves fresh garlic, chopped
1 cup long grain white rice, rinsed in cold water
1/3 cup plus 2 tablespoons soy sauce
1 2/3 cups water
6 tablespoons finely chopped fresh parsley, divided use
1 (8 oz.) can button mushrooms, drained, divided use
1/3 lb. cooked cocktail shrimp, fresh not canned, divided use
1 (4 oz.) jar diced pimentos, drained, divided use
Fry bacon until crisp. Drain thoroughly and set aside.
Fry onion, pepper and garlic in bacon grease until onions are translucent. Drain thoroughly and add to bacon.
In saucepan combine rice with soy sauce and water and bring to a boil. Cover tightly, reduce heat and simmer for about 20 minutes or until all liquid is absorbed.
Remove lid leave pan on very low heat to drive off any remaining moisture.
After about 10 minutes, stir in bacon mixture, add half the parsley and almost all of the mushrooms, shrimp and pimentos, saving some of each for garnish. Mix and transfer to a shallow serving dish and garnish with reserved ingredients as desired. Serve at once.
TO MAKE AHEAD:
May be made in the morning, refrigerated and reheated just before serving.
Makes 6-8 servings
Recipe contest entry: Neil Mahony, Ventura, CA
Source: The Complete Garlic Lover's Cookbook, From Gilroy, the Garlic Capital of the World
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Side Dishes - Rice, Grains
Side Dishes - Rice, Grains
- Pinneaple Fried Rice
- Mango Rice (Mangai Sadam)
- Golden Corral Pagoda Fried Rice
- Marshall Field's Gorgonzola Couscous
- Kobe Shrimp Sauce and Kobe Style Fried Rice (copycat recipes, repost)
- Garlic Rice with Pine Nuts (using red and green peppers)
- Cracked Wheat and Basil Pilaf (Article: Don't Overlook Spring Herbs)
- Pilaf (like Rice-A-Roni) (1987)
- Broccoli and Rice Casserole (using onions and mushrooms)
- Unfried Rice
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute