Recipe: Recipes Using Rice Part 3 (9)

8-18-99 Recipes Using Rice Part 3

Julie.C.S.Africa (11:34:28) : LEMON RISSOTTO

8oz arborio rice
1 small onion diced
2 Tbls olive oil
2 Tbls butter
4 cups good chicken or veggie stock(keep it simmering on stove whilst you make risotto)You may not use it all.
1 Tbls chopped fresh mint
1 medium lemon, finely grated rind and juice( try an orange in the same way)
3 Tbls white wine
3/4 cup freshly grated parmesan cheese

Melt 1/2 the butter and oil and saut onion till just soft. Add rice and stir to coat, cook for 2 minutes longer and then add a cup of stock, stirring till its absorbed. Continue adding stock in this manner till most of the stock is absorbed, you're aiming for a creamy texture, about 25-30 minutes. Remove from heat and add lemon juice and rind, mint, wine. Add remaining butter and oil and 1/3 cheese .Cover and allow to stand for 3 minutes then serve sprinkled with the rest of the cheese.

Susannah (10:54:44) :

Ingredients: green tomatoes, cornmeal or flour, salt and pepper, bacon grease or Crisco. Instructions: slice firm green tomatoes or tomatoes showing some red color but quite firm. Roll in cornmeal or flour seasoned with salt and pepper. Fry until brown on both sides in bacon grease, Crisco or combination. Serve hot. (The submitter adds: summer is not complete until you try this old recipe handed down from our pioneer ancestors.)

Susan,IL (10:52:44) :

Bonnie on April 17, 1997 at 8:38:19:
In Reply to: Fried Green Tomatoes posted by Lori on April 17, 1997 at 6:31:08

Fried Green Tomatoes
1 cup cornmeal
5 medium green tomatoes cut in 1/4 - to 3/8 -inch slices
1/2 cup vegetable oil or bacon fat
Salt and freshly ground pepper
6 sprigs cilantro (fresh coriander) (optional)

Sprinkle cornmeal on a piece of wax paper or a large flat plate. Dip each
tomato slice into cornmeal and pat gently until cornmeal covers the surface;
turn slice over and coat the other side.

Heat the oil in a large skillet over medium heat. Add tomato slices, and fry
in on

Annie,TX (10:46:56) : JJ's Spanish Rice

1 1/2 pounds lean ground beef
1 tablespoon oil
6 ounces tomato paste
8 ounces tomato sauce
3 cups water
1 1/2 teaspoons chili powder
1/2 cup onion -- chopped
1/4 cup green pepper
1/2 teaspoon salt
1 1/4 cups Uncle Ben's converted rice- not instant

Brown beef in oil. When nearly done-add onions and green peppers. When all pink is gone from meat add all the remaining ingredients- stir well. Simmer covered until rice is tender and liquid is absorbed.Terrytx (10:33:25) : Orange Rice Pilaf
Recipe By :Quick Cooking-July/Aug/98
Serving Size : 6

1 cup diced celery
3 tablespoons chopped onion
1 tablespoon grated orange peel
1/4 cup butter or margarine
1/2 teaspoon salt
3 tablespoons orange juice
1 1/3 cups water
1 1/2 cups uncooked instant rice

In a 3-qt. saucepan, saut celery, onion and orange peel in butter until tender but not brown. Add salt. Combine orange juice and water; add to celery mixture. Bring to a boil. Stir in the rice. Remove from heat; cover and let stand for 10 min. Fluff with a forkTerrytx (10:32:34) : Green Chile Cheese And Rice Bake

8 oz. Monterey Jack cheese
2 cups sour cream
4 oz. canned chopped green chilies
4 cups cooked rice
salt and pepper to taste
1/2 cup grated Cheddar cheese

Cut Monterey Jack cheese into strips. Mix sour cream and green chilies together. Alternate layers of rice, Monterey Jack cheese and sour cream in greased 2-qt. casserole pan. Bake at 350 degrees for 30 minutes. After 15 minutes of baking, sprinkle the top of the casserole with the grated Cheddar cheese.

Source: sent by AnntxSusan,IL (10:31:29) :

Lemon Rice
Recipe By : Susan Wilson
Serving Size : 6

2 cups long-grain rice
1/2 cup onion -- finely chopped
3/8 cup butter or margarine
1 1/4 quarts water
1 1/3 tablespoons instant chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon finely grated lemon peel
dash pepper
2 egg -- beaten
2/3 cup grated parmesan cheese
2 tablespoons lemon juice

In medium saucepan cook rice and onion in butter or margarine about 5 minutes or till rice is golden brown and onion is tender, stirring frequently. Stir in water, bouillon granules, salt, lemon peel, and pepper. Bring to boiling; reduce heat. Cover and simmer for 20-25 minutes or just till rice is tender (some liquid will remain).

Combine egg, parmesan cheese, and lemon juice; stir into rice mixture. Cook over low heat for 2-3 minutes, stirring gently. Serve immediately. Terrytx (10:30:31) : Chicken Rice Salad With Jalapeno Lime Creme Dressing
Serving Size : 4

1 (6oz) package Southwestern-flavored rice mix
3/4 pound boneless, skinless cooked deli chicken -- diced
1 (4oz) can diced green chilies
1 red bell pepper -- diced
1/4 cup Jalapeno Lime Creme Dressing
garnishes
3/4 cup sliced ripe olives
1 head red or green leaf lettuce

Cook rice according to pkg. directions.
Set aside to cool.
Place chicken, chilies, pepper and rice in a large bowl; toss with Lime Creme Dressing.
Add olives.
To serve, divide lettuce among 4 plates and place 1 portion of salad on top of each.

Dressing:
Combine yogurt, jalapenos, cilantro, juice and zest.
Whisk together, or place in a jar and shake.
This dressing will keep at least 2 weeks, covered, in the refrigerator.
Makes 1 cup

Source: Houston Chronicle-7/28/99Terrytx (10:26:33) : Amaretto Rice Pudding
Recipe By :Cooking Light-Jan/Feb/99
Serving Size : 12

8 cups 2% low-fat milk
1 cup sugar
2 tablespoons butter or stick margarine
1 1/2 cups long-grain rice
1/4 teaspoon salt
1 large egg
1/2 cup golden raisins
1/4 cup amaretto or 1/4 cup water and
1/2 tsp almond extract
1 1/2 teaspoons vanilla extract
1 (8oz) carton
ground cinnamon -- optional

Combine the first 3 ingred. in a heavy Dutch oven; bring to a simmer over medium-high heat ( about 15 min.). Stir in rice and salt; reduce heat to med., and cook 45 min. or until rice is tender.
Stir occasionally, about every 5-10 min. initially, and then as pudding begins to thicken, watch and stir every few minutes. to prevent sticking. Do not boil. Place egg in a bowl; gradually add 1
cup hot rice mixture to egg, stirring constantly with a whisk. Return egg mixture to pan; cook 1 min. Remove from heat. Add raisins, amaretto, vanilla, and cinnamon, if desired.