Recipe: Recipes Using Rice Part 2 (8)

8-18-99 Recipes Using Rice Part 2

Susan,IL (04:59:10) : Creamy Pork Saut

I haven't tried this one yet. I just got it in the e-mail...sounds good though.

1 lb. boneless pork loin
2 tbsp. vegetable oil
2 stalks celery, sliced
1 medium onion, chopped
1/2 tsp. dried thyme leaves, crushed
1 can Campbell's Cream of Celery or 98% Fat Free Cream of Celery Soup
1/4 cup water
4 cups hot cooked rice

SLICE pork into thin strips.
HEAT 1 tbsp. oil in skillet. Add pork and cook until browned, stirring often. Remove pork.
HEAT remaining oil. Add celery, onion and thyme and cook until tender, stirring often.
ADD soup, water and pork and heat through. Serve with rice. Serves 4.Susan,IL (03:56:19) :

Chinese Fried Rice
Recipe By : Susan Wilson
Serving Size : 6

2 eggs -- beaten
3 tablespoons cooking oil
1/2 cup fully cooked ham -- diced
1/4 cup fresh mushrooms -- finely chopped
3 tablespoons soy sauce
3 tablespoons green onion -- thinly sliced
4 cups cooked rice

in a 10 inch skillet cook beaten eggs in one tablespoon of oil, without stirring, till set. Invert skillet over a baking sheet to remove cooked eggs; cut into short narrow strips. In the same skillet cook ham or pork, mushrooms, 3 tablespoons of soy sauce, and green onion in remaining oil about 4minutes or till mushrooms and onions are tender. Stir in cooked rice and egg strips; heat through. Serve with additional soy sauce. Garnish with friend egg strips and sliced mushrooms if desired.

NOTES : I also like to add some frozen peas or peas and carrots to the rice mixture. I also sometimes substitute diced chicken, baby shrimp, or diced beef instead of pork or ham.Margie,.MD (03:29:05) : Sweet Rice

1 cup raw white rice (I use Uncle Ben's)
1 egg
1/3 cup sugar
1/3 cup milk
1 tablespoon margarine

Cook rice according to package directions. Just before the rice is finished, beat together the milk, egg and sugar. When rice is finished, drop the margarine into the pot. When the margarine is melted, add the egg mixture. Over low heat, stir until creamy. You might need to add more milk, but you don't want it runny. Add more sugar to taste. This recipe has been handed down through my husband's family.

Dawn(I.love.rice)NY (03:02:35) : Cuban Black Beans (served over rice)

14 oz dried black beans
2 qts water
1/8 tsp baking soda
1/2 tsp ground oregano
2 tsp ground cumin
1 green pepper, quartered
1/2 onion, finely chopped
3 Tbsp minced garlic
1/4 cup olive oil
3 Tbsp cider vinegar
1/4 cup sherry wine
salt to taste

Rinse beans and discard any stones. In a large pot, soak beans overnight in water with baking soda, oregano, cumin and green pepper.

The next day, add onion, garlic, olive oil, cider vinegar, sherry and salt to the water and cook on medium-low heat for about 3 hours or until the beans are very tender and liquid is reduced and somewhat thickened. Make sure liquid in pot does not entirely boil away. To prevent beans from burning, add more water when necessary.

Dawn(I.love.rice)NY (03:00:42) : Red Beans & Rice

1 lb red kidney beans
2 qt. water [substitute homemade or canned chicken broth for richer flavor]
1 large onion, chopped
1/4 c vegetable oil
1 lb. smoked ham, cubed
1 lb smoked sausage, sliced into 1/2-inch slices [you can omit the sausage, but if you do, add a smoked ham hock when you add the water or broth; remove before serving]
1 c water
1 T chopped garlic
1 bay leaf
1 T freshly ground black pepper
2 T chopped parsley
1 t whole dried thyme leaves [or substitute 2 T whole fresh thyme leaves]
2 level T salt [reduce this considerably if you aren't a salt fanatic; folks in New Orleans eat their beans kinda salty to compensate for the lack of salt in the rice.

Adjust seasonings to taste at end of cooking time, if preferred.]

Try to choose red beans that are not super dark red. These are generally tougher than the more pink-red colored beans and will take quite a while longer to cook. Pick over the beans and wash them well. Add the beans to the 2 quarts water [or preferably broth] and bring just to a boil. Turn off heat and let sit covered for 1/2 hour. Now add onions and bring to a boil. Lower heat and let beans boil slowly for 1 hour, or until beans are soft [depending on the age of your beans, this time will vary considerably].

Once beans are soft, stir well mashing some against the side of the pot. Heat oil in frying pan. Add the ham and sausage, saut ing in oil for 5 minutes. Add the chopped garlic and toss briefly. Now add the meat & garlic mixture to the pot of beans. Deglaze the frying pan with a cup of water and add this to the beans. Add remaining ingredients. Simmer for 30 minutes. In the meantime, cook up some rice [preferably Uncle Ben's
converted rice, as this is authentically what New Orleaneans usually eat]. At end of cooking time, beans should be nice and creamy. Serve over rice. Yield: 6 servings. Nan(SC) (02:48:21) : Curried Rice
3 cups COOKED Rice
1/2 stick butter, melted
1 tsp. Curry powder
1 1/2 tsp salt
1 (4oz) can drained mushrooms
1/4 cup Ripe olives, drained
1/2 cup raisins, plumped and well drained
1/2 cup slivered almonds, toasted
Combine all ingredients and heat thoroughly before serving..

This may be served hot or cold but I prefer it hot...You also may vary the amount of curry powder according to taste.
Serves 6

Julie.C.S.Africa (11:37:18) :

Kedgeree
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WORRALL THOMPSONS RECIPE
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450g (1lb) undyed smoked haddock
1 lemon, sliced
peppercorns
bay leaf
chopped parsley
knob of unsalted butter
225g (1/2lb) long grain rice
2 onions, one chopped and one whole
2 pints fish stock
4 hard-boiled eggs, roughly chopped
salt and pepper
curry powder or ground nutmeg
290ml (1/2 pint) cream

Boil the rice in the fish stock until al dente, then drain.

Place the fish, the whole onion, sliced lemon, parsley, bay leaf and peppercorns in a pan of boiling water and simmer until the fish is tender.

Melt the butter in a deep frying pan and sweat the chopped onion. Add a spoonful of curry powder, stir and cook for a few minutes. Add the cooked rice and stir.

Flake the haddock, removing all the bones, then stir it into the rice. Add the chopped eggs, some more parsley and season with a pinch of salt and pepper.

Finally add the cream to take away the dryness, and serve garnished with chopped parsley. Julie.C.S.Africa (11:36:09) : EGG FRIED RICE

Serves 4
350g/12oz long grain rice
2 tbsp groundnut oil
100g/4oz frozen peas, thawed
1 tsp salt
1/2 tsp ground black pepper
2 eggs, beaten
2 tsp sesame oil
4 spring onions, finely chopped

Place the rice in a pan of boiling salted water and cook for about 10 minutes until almost tender. Drain and rinse with boiling water. Spread out on to a large plate and leave to cool completely in the fridge - this helps to keep the grains separate.

Heat a wok until hot and slightly smoking. Swirl in the oil and then add the rice. Stir-fry for 3 minutes. Add the peas and the salt and pepper and stir-fry for another 5 minutes over a high heat.

Mix the eggs with the sesame oil in a small bowl. Pour into the wok in a thin steam, stirring all the time, then stir-fry for 1 minute. Add the spring onions and stir-fry for another 1-2 minutes until the eggs have set. Spoon into serving bowls or turn out on to a plate to serve.