Cook the rice in salted water for about 1 1/2 hours in a covered casserole dish in a moderate oven, until well cooked and slightly mushy.Refrigerate until needed (rice will absorb extra water during ...
Cook the barley in a large pan of boiling water for 40 minutes or until soft, adding more water if necessary and then drain and set aside.Lightly spray a wok with canola oil spray and heat over medi ...
(For every cup of rice use 1-1/2 cups water).We use a rice cooker - sorry, have never made rice on the stove -- (follow instructions on how to cook rice on the stove).Make sure to clean out rice bef ...
Make a fish stock by placing the fish heads and vegetable trimmings, salt, cayenne and 5 cups water in a large pan.Simmer stock for 20 minutes, then strain and reserve.Meanwhile, prepare the couscou ...
Cook rice according to package directions.Rinse in colander under cold water until cool.Drain; set aside.Meanwhile, whisk vinegar, soy sauce and sesame oil in small bowl.Set aside.Heat vegetable oil ...
Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3-4 minutes or until onion softens. Add the chicken and cook, stirring occasionally, for 3-4 ...
Preheat oven to 350\u00b0F.Place ingredients in buttered 8-inch square pan.Stir with fork until blended.Bake uncovered for 50 minutes.Run fork through it and bake 10 more minutes.Serve with butter a ...
Preheat oven to 375 degrees.Combine everything except the peas in a 2-quart casserole dish.Stir, cover, and bake for 40 minutes.Stir in peas and bake for 10 minutes more.Remove bay leaf and serve. ...
Preheat oven to 375\u00b0F Lightly coat a 2 1/2 quart casserole with cooking spray.In a 10 inch skillet over medium flame, heat the oil. Stirring frequently add the rice, onion, and bell pepper and ...
Stir the cream cheese, cream of chicken soup (plus 1 cup water if can directions call for it) over medium heat in a medium sized pot.In a skillet, cook your potatoes in a tablespoon of oil or butter ...