Recipe: Rice Side Dishes (14)

9-29-99 Rice Side Dishes

Becky,LA (10:15:46) :

JAMBALAYA
Recipe By : BECKY

oil
1 chicken -- cut up or boned
1 pound sausage
2 cups onions -- chopped
1 cup celery -- chopped
1 cup green pepper -- chopped
1 tablespoon garlic -- chopped
2 cups long grain rice
3 1/2 cups stock or stock substitute
1 heaping tsp salt
cayenne pepper to taste
1 cup green onions -- chopped

Season and brown chicken in oil (lard, bacon drippings) over medium-high heat. (I sometimes use boiled or left over baked chicken.) Add sausage to pot and saut with chicken. Remove from pot.
* If you want shrimp--saut and remove from pot. Saut onions, celery, green pepper and garlic to the tenderness that you desire.
Return chicken and sausage to pot. Add liquid and salt, pepper, parsley and other desired seasonings (I use about a teaspoon of Creole seasoning instead of salt and a few dashes of hot sauce) and bring to boil.
Add rice and return to boil. Cover and reduce heat to simmer.
Simmer for 20 minutes.
After 10 minutes of cooking, remove cover and quickly turn rice form top to bottom completely. Add green onions, if desired. Return seafood here. Return cover and continue cooking 10 minutes. After total of 20 minutes stir once, remove from heat, let sit 10 minutes.

** Most Cajuns make brown jambalaya. If you like the tomatoey New Orleans or Creole style----For red jambalaya, replace half of stock with tomato sauce.
NOTE: This makes lots, but it freezes well.

Becky,LA (09:46:58) :

NONIE'S BARBEQUED RICE
Recipe By : AUNT INONA

1 1/3 cups rice
2 2/3 cups water

1 stick butter -- melted
1 cup celery -- chopped
1 medium onion -- chopped

2 cans cream of chicken soup
2 cans chicken broth
1 teaspoon liquid Barbecue Smoke
1/4 teaspoon garlic powder
salt and pepper

Bring white rice and water to a boil. Cover cook on low 18 minutes. Do not open during cooking.. Should yield 4 cups cooked rice.

In a heavy skillet add butter, celery, onion
Cook until onion and celery are clear.

ADD: cream of chicken soup, chicken broth, Hickory Liquid Smoke and pepper to taste
Bring to a boil.
ADD: cooked rice, Garlic salt
Pour into a buttered casserole dish.
Bake at 350 degrees for 30 minutes.
Great served with barbeque, baked chicken, pork roast etc.

lottie (06:40:38) : GEELRYS
Supposedly this is a mainstay in South African cuisine. In any case, it is perfect with barbecued chicken or lamb.

2 tablespoons butter or olive oil
1 cup raw long-grain white rice
2 cups boiling water
1 cinnamon stick
1/2 teaspoon ground turmeric
Pinch crumbled saffron threads or ground saffron
1 teaspoon salt
1/2 cup golden raisins
1 teaspoon granulated sugar or honey

Melt butter over moderate heat in heavy saucepan. Add rice and stir until grains are coated with butter but not browned. Add boiling water, cinnamon, turmeric, saffron, salt and, stirring constantly, bring to a boil over high heat. Reduce heat to low, cover, and simmer for 20 minutes or until rice is tender and liquid is absorbed. Remove the pan from the heat, discard the cinnamon stick, and add the raisins. Fluff rice with a fork; stir in sugar or honey. Cover the pan with a clean cloth, then the lid, and let it sit at room temperature 20 minutes. Before serving, mound rice into a heated bowl or onto a platter.

lottie (06:37:40) : I hadn't posted any risotto recipes, although it is something I make all the time because there are so many recipes for risotto available. Here, however, is one that is pretty unusual. When I made it, I used grated lemon zest instead of orange because I don't care for the flavor of cooked orange. I served this as a side dish with grilled salmon.

CARROT RISOTTO
Serves 4 as an entree or 4 to 6 as a side dish

1/4 cup unsalted butter or olive oil (I used half butter/half olive oil)
2 tablespoons finely minced ginger
3 bunches baby carrots, or 1 bunch medium carrots
6 cups vegetable or chicken broth (I used chicken)
1/4 cup dry vermouth or white wine
1 teaspoon grated orange zest (lemon)
1/2 teaspoon Asian chile sauce (I used 2 tsp.)
1 cup arborio rice
1/4 cup chopped basil leaves
1/4 cup chopped parsley
1 cup freshly grated imported Parmesan (NOT the stuff in the green can!
Salt and pepper, to taste

Advance preparation: Combine the butter with the ginger and set aside. Remove the stems and peel the carrots. Cut the carrots on a sharp diagonal. Bring 2 quarts of water to a boil, stir in the carrots and cook until they become tender, about 3 to 5 minutes. Immediately transfer the carrots to a bowl filled with cold water and ice; when chilled, drain and pat the carrots dry; refrigerate. In a saucepan, combine the broth, dry vermouth, grated orange zest and chile sauce; refrigerate. Set aside the rice. All advance preparation steps may be completed up to 4 hours before you begin the final steps.
Final steps: Chop the herbs. Grate the cheese. Place the saucepan holding the broth over low heat, bring it to a low simmer and maintain it at this temperature. Place a 3-quart saucepan over medium heat. Add the butter and ginger. Saut the ginger for 20 seconds. Add the rice and saut briefly. Add a third of the broth. Continue stirring occasionally. Every time the liquid disappears, add another ladle of the hot broth. When the rice just tastes tender, after about 20 minutes total cooking time, stir in the carrots. After two more minutes, stir in the herbs and the cheese. Taste and adjust the seasonings, especially the salt and pepper. Serve at once.
From "Hot Vegetables" by Hugh Carpenter and Teri Sandison

lottie (06:27:08) : This is easy, and good. (And uses up more of that leftover rice!!)

BAKED RICE WITH CHEESE AND VEGETABLES
Makes 4 servings

2 cups cooked white rice
2 Tbsp. olive oil
1/4 cup finely chopped onion
1 cup packed coarsely chopped fresh spinach
2 cups thinly sliced zucchini
1/4 teaspoon salt
1 cup ricotta cheese
2 eggs
2 tablespoons chopped fresh cilantro
1 cup salsa
2 cups shredded mozzarella cheese

Saut onion in olive oil over medium-high heat until softened, about 5 minutes, stirring occasionally. Add spinach; cook 1 minute. Transfer mixture to medium bowl; set aside. In same pan, saut zucchini over medium heat (adding additional olive oil if needed) until crisp-tender, about 4 minutes, stirring occasionally. Remove from heat; sprinkle with salt and set aside. Add ricotta, eggs and cilantro to bowl with spinach mixture; mix well. Spread half the salsa in the bottom of a 10-inch round quiche dish or shallow 1 1/2-quart casserole. Spoon half the rice over salsa; arrange half the zucchini over rice. Top with half the ricotta mixture. Sprinkle evenly with 1 cup mozzarella. Repeat layering with remaining rice, zucchini, 1/2 cup mozzarella, ricotta mixture and salsa. Bake at 375 degrees for 20 minutes. Sprinkle with remaining 1/2 cup mozzarella. Bake 2 minutes more, or until cheese is melted and mixture is bubbly.

lottie (05:14:00) : ITALIAN CHEESE AND RICE TORTE

4 eggs
1 (15 oz.) container ricotta cheese
1/2 cup grated fresh Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked white rice
2 cups (8 oz.) shredded mozzarella cheese
1/2 cup chopped onion
1 (14 oz.) jar pizza or spaghetti sauce

Heat oven to 375 degrees. Spray 9-inch pie pan with nonstick cooking spray (if you use a springform pan for this, it sure makes it a lot easier to serve). In large mixer bowl, combine eggs, ricotta cheese, Parmesan cheese, basil, oregano, salt and pepper; beat at medium speed until blended. Stir in rice, mozzarella cheese and onion. Spoon rice mixture into prepared pan; spread evenly. Bake, uncovered, for 45 to 55 minutes or until center is firm. Cool 10 minutes. Heat pizza sauce. Cut torte into wedges and place on individual serving plates. Spoon about 2 tablespoons pizza sauce over each wedge. Makes 12 appetizer servings.

lottie (04:40:54) : This is pretty quick and easy. Serve with corn or flour tortillas, extra grated cheese, chopped tomatoes, and sour cream.

GARDEN TACO RICE

1 lb. ground beef or ground turkey
1/2 cup chopped onion
1 pkg. dry taco seasoning mix
1 1/2 cups water
1 1/2 cups thinly sliced zucchini
1 cup fresh or frozen corn
1 can stewed tomatoes
1 1/2 cups uncooked instant rice
1 cup shredded cheddar cheese

In large skillet, brown ground beef {or ground turkey} and onion; drain. Stir in remaining ingredients, except rice and cheese; bring to a boil. Stir in rice. Reduce heat to low; cover and simmer 5 to 7 minutes, or until liquid is absorbed, stirring occasionally. Remove from heat. Fluff mixture with fork; sprinkle with cheese. Cover; let stand until cheese melts.

lottie (04:30:05) : Pine nuts can be really expensive, but I get them pretty cheap at our local Costco. This is good with lamb, or other roast meat.

FETA & MINT RICE

1 cup raw white rice
2 Tbsp. Olive Oil
1/2 Onion, chopped
1 (14oz) can Chicken Broth
1/2 Cup Feta Cheese
3 Tbls. Fresh Mint, Minced
Salt & Pepper
Pine Nuts, toasted (be VERY careful not to burn them!)

Heat oil over medium heat. Add onion and rice and saut one minute. Add broth. Bring to a boil. Reduce heat to low, cover, and cook 15 minutes. Let set 5 minutes. Fluff rice with fork. Add feta, mint, and pine nuts.

lottie (02:43:31) : MEXICAN GREEN RICE From Marion Cunningham, who did the last Fannie Farmer cookbook and has recently written a book called Learning to Cook. I have never had a problem with any of her recipes. Serve with roast chicken, or wrap in flour tortillas.

-- 3 cups water
-- 1 teaspoon salt + salt to taste
-- 1 1/2 cups long-grain white rice
-- 4 Roma tomatoes
-- 1 tablespoon vinegar
-- 4 green onions
-- 1 1/2 cups cilantro leaves
-- 3/4 cup canned diced green chiles
(Ortega brand; these are mild, not hot)
-- Pepper to taste

Steaming the Rice: Use a 3-quart or larger saucepan with a lid to steam the rice. Combine the water and 1 teaspoon salt in the saucepan and turn the heat to high. When the water boils, reduce the heat to low and slowly pour the rice into the water. Stir the rice in case any grains are sticking to the bottom. Put the lid on the pot and set a timer for 20 minutes. Check after the rice has been cooking for about 5 minutes and make sure the heat is low and the rice water isn't furiously boiling.
Preparing the Vegetables: Chop tomatoes into 1/4" pieces, put into a small bowl, season lightly with salt, sprinkle in the vinegar and toss, so the vinegar covers all the tomato pieces. Set aside. Slice green onions crosswise into thin little rings, 1/8 inch or less. Add them to the bowl with the tomatoes. Rinse cilantro under cold tap water, then shake the bunch and pat dry, and remove enough of the leaves from the stems to measure about 1 1/2 cups, loosely packed. (A little more or less of any of these ingredients will still be fine.)
Finishing the Green Rice: When the rice is done, taste a few grains; they should be tender, not firm. If the rice seems firm, cook another 5 to 10 minutes and taste again for doneness. Stir the tomatoes, onions, cilantro leaves and diced green chiles into the rice. Taste and add salt and pepper if needed. Serve hot. This is good garnished with a little sour cream. Serves 4.

Gina,.Fla (02:19:23) : Floretta Clifton's Deviled Broccoli
This recipe comes from Georgia and is one of the dishes brought to the Church Social. It is very good.

2 pkgs. frozen chopped broccoli
1 c. minced onions
1 stick butter
1 can cream of mushroom soup
1 c. shredded cheddar cheese
1/2 t. dry mustard
3 c. cooked rice
4 hard cooked eggs, chopped

Cook broccoli, drain. Saut onions in butter. Stir in soup, cheese, dry mustard, broccoli and rice. Add eggs. Turn into a buttered 2 quart casserole. Bake in oven at 350 for 20 minutes until heated thru. Garnish with 1 (3 0z.) can of onion rings, if desired.

lottie (02:19:00) : CRAB RELISH ON RISOTTO CAKES
From Caprial Pence, who is a really great cook. I have all her books and have eaten at her restaurant, and have never made a bad thing from her books or had a bad meal at her restaurant (in Portland Oregon). She has a bunch of great recipes on the web at www.caprial.com. Anyay, here is her intro to the risotto cake recipe, which I like because I always seem to end up with extra risotto: "This is a fabulous way to use leftover risotto -- or any risotto you happen to overcook. This is sort of a fusion dish, it has an Italian background and a strong Asian influence. If you like, make the relish up to a day before the cakes, then set aside in the refrigerator until you're ready to use it."

Crab Relish
3/4 pound crabmeat
1 medium cucumber, very thinly sliced
1 small red onion, sliced
2 cloves garlic, chopped
1 tablespoon chopped gingerroot
Juice of 1 lemon
Juice of 1 lime
1 tablespoon rice vinegar
2 tablespoons vegetable oil
1 teaspoon sesame oil
2 tablespoons toasted sesame seeds
Soy sauce to taste
Pinch chile flakes

Risotto Cakes
About 1 1/2 cups leftover risotto
3 cloves garlic, chopped
2 tablespoons rice vinegar
1 teaspoon dark sesame oil
Salt and black pepper to taste
1 tablespoon vegetable oil

For the relish, place crabmeat, cucumber, red onion, garlic, and gingerroot into a medium-size bowl. Mix. Set aside. In a small bowl, combine lemon juice, lime juice, vinegar, 2 tablespoons vegetable oil, and sesame oil, and mix well. Season with sesame seed, soy sauce, and chile flakes. Toss with crab mixture. Chill in refrigerator for at least 30 minutes.

For the risotto cakes, place risotto in a large bowl. Add garlic, vinegar, and sesame oil, and mix well. Season with salt and pepper. Using about 1/4 cup for each cake, form mixture into 8 cakes. Heat oil in a large pan until very hot. Cook each cake until golden brown, 2 to 3 minutes on each side. Place 2 cakes on each of 4 plates, and top with crab relish. Serve warm.
Serves 4

Dawn/NYS (10:27:46) : Red Beans and Rice

12 oz Cajun Red Beans
3 T Canola oil
1 cup Onions, chopped
2 cups Tomatoes, chopped
2 cloves Garlic, pressed
1/4 tsp Cayenne pepper
1/4 tsp Black pepper
Salt to taste (add just before serving)
4 1/2 cups Water
1 Green or red pepper, chopped
1/2 cup Celery, chopped
1 lb Smoked sausage, sliced
4 Bay leaves
1 tsp File powder
1/4 tsp Tabasco sauce

Wash beans well. Put in pot with water to cover. Boil 1 minute, then turn off heat and let stand 1 hour. Drain beans after 1 hour.

In a heavy pot, heat oil, when hot, add peppers, onions, garlic, celery and tomatoes. Cook 5 minutes. Add 4-1/2 cups water and beans, being to a boil, then lower heat and simmer 2 hours. Add smoked sausage and simmer 1 hour more. Add seasonings; bay leaves, peppers and file powder, with Tabasco sauce. Use less if you don't like it too hot, you can always put more on at the table.

Cook for another hour. Be sure the liquid does not get completely boiled away. If need be, add a little more water in 1/4 cup increments, but you'll usually have to boil away excess liquid rather than add.

Prepare rice according to your favorite recipe or package directions. Just before serving add salt to red beans - if you add salt during the cooking time it makes the beans tougher. Be sure they are good and soft when you add the salt.

Dawn/NYS (10:27:10) : WILD RICE-PECAN CASSEROLE

1/2 cup butter or margarine
1/2 pound fresh mushrooms, sliced
1 onion, peeled and chopped
2 Tbsp chopped green bell pepper
1 clove garlic, peeled and minced
1 cup chopped pecans
1 cup wild rice, uncooked
3 cups chicken broth, undiluted
Salt and pepper to taste

Melt butter in a large skillet; add mushrooms, onion, green pepper and garlic. Cook 5 minutes. Add pecans. Cook 1 minute. Rinse and drain rice; mix rice into mushroom mix. Add broth. Season to taste with salt and pepper.

Turn mixture into a well-greased 2-quart flat casserole dish. Cover. Bake in a preheated 350-degree oven 1 hour. This dish holds well in a warm oven, or it can be refrigerated and reheated.

Dawn/NYS (10:24:44) : Spring Fried Rice

2 cup Rice, cooked
1/2 cup Bell pepper (yellow, green or red), cut into strips
2 cloves Garlic, minced
1/2 tsp Black pepper
1/4 cup Green onions (cut 1" strips)
1 Tomato, cut into cubes
2 Tbsp Olive oil
Salt to taste

Cook rice following instruction on package, then set aside. Heat oil in skillet. Add garlic, onions, bell peppers, and tomato and stir for 1 minute. Add cooked rice, salt and black pepper and simmer for 10 to 15 minutes on low heat.