reased stoneware, mix together sugar, rice, cherries, almonds, lemon zest and
Bring 3 C of salted water to boil in heavy saucepan with tight fitting lid. Add butter and rice. Stir while boiling for 1 minute. Cover and reduce heat to simmer. Cook rice undisturbed for 18-20 minute Fluff and allow to cool.
While rice is cooling, blanch the broccoli, toast the pine nuts and chop the other ingredients.
Transfer the rice and all ingredients to a serving bowl and toss to coat. Best served at room temp but can also be chilled.
Play with the ingredients to your liking.
Wash wild rice carefully and drain.
In
Combine the rice with the 5 cups of soy milk, the pears, sucanat, cinnamon and salt.
Over medium heat, bring to a simmer, stirring constantly.
Cook uncovered, stirring, for about 15 minutes.
Lower the heat to medium-lo, and continue to cook, stirring, until the rice is tender and the liquid is almost all absorbed, about 15 more minutes. Stir frequently to prevent scorching.
Remove from the heat and stir in the vanilla and the remaining 2 tablespoons of soy milk.
serve warm.
ater to a boil. Add arborio rice. Return to a boil, reduce
Put the rice in a blender and grind until very fine.
Shake out into a large bowl and add the semolina, flour, salt, and pepper.
Toss until well blended.
Store in a sealed container in the freezer to maintain maximum freshness.
Bring milk, Arborio rice, sugar, butter, and salt to
RICE PUDDING: Rinse the Arborio rice several times until the water
o a boil and add rice.
Simmer at med-low
n a large saucepan; add rice, butter, and salt. Place a
inutes. Stir the wild rice and the Arborio rice through the onions until
ombine milk, arborio rice, sugar, vanilla & salt, in a
utter in an open rice cooker, then add Arborio rice and liquids, zest
about 5 minutes.
Add rice and rosemary; stir until coated
Preheat oven to 375 degrees.
In a large oven proof skillet, melt butter over medium heat; add mushrooms & onions, cook about 5 minute.
Stir in rice; cook until lightly toasted, about 2 minute Strir in broth, season with salt and pepper.
Cover skillet, place in oven; bake 45 minute Cook until rice is almost done.
Remove skillet stir in Parmesan Cheese and Thyme, season with salt and pepper if neessary. Seve.
In a saucepan bring water to boil.
Add rice and butter, bring back to boil, lower heat, cover and simmer for 8-10 minutes until liquid is absorbed.
Add hot milk and sugar, cook over medium heat until creamy, 12-15 minutes, stirring occasionally.
Add raisins, vanilla, zest, cinnamon during the last few minutes of cooking time.
Remove from heat, stir in sour cream.
-----Gumbo--------.
Follow recipe on gumbo base container to
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
minute Stir in the rice, making sure to coat
hroughout the making of this recipe.
In a small bowl